I have a tasty little breakfast idea for you today, perfect as a special 4th of July breakfast or brunch treat if you’re having overnight guests this week. Add a big bowl of red and blue berries and you’ve got the perfect “theme” breakfast without any of the kitsch.
I adapted this slightly from a recipe I’d pulled out of Better Homes & Gardens last year and only just got around to making. And now I am wondering why it took me this long to make it.
This is yeast baking for the the timid. This overnight cinnamon bun bread is practically foolproof. I’m not sure there’s a more mouth-watering smell than fresh cinnamon buns baking in the oven and you get all of that heavenly aroma with this divine cinnamon loaf.
I think this bread is kind of a three way cross between cinnamon buns, cinnamon bread, and monkey bread. It’s aromatic and rich like cinnamon buns, has the cinnamon sugar swirls of cinnamon bread, and pulls apart easily like monkey bread.
Happy baking (and eating), friends!
3/4 c. milk
1 pkg. yeast
1/4c. butter, melted
2 tbsp. granulated sugar
1 egg, lightly beaten
3 c. flour
1/2c. butter, at room temperature
1 c. dark brown sugar
2 tbsp. cinnamon