Cinnamon Roll Bread

Last week was one of the busiest I've ever had.

Actually, I'm trying to decide if the first week of the semester was more busy this semester or last semester. I think I'll have to go with this semester. For one, last semester I only had four classes; this time I have five. I'm also part of a club this semester. And there was this big picnic [I don't know why it was called a picnic, it wasn't outside..] where each of the clubs would set up a table that had information about their club and hand out flyers and things like that. So I was pretty busy setting stuff up with our table and then our adviser asked me the day before the picnic if I could make some cookies. She thought it would help attract people to our table. So I rushed home and baked 8 dozen cookies.
I can't complain though! I've said it before, and I'll say it again: I love being busy! There's this strange part of me that actually likes being busy and schedules and to-do lists and school. It's kind of weird.



In the midst of the busyness, I find time to bake because I put it on my to-do list. I usually start by putting on the to-do list "find recipes" and then I'll put certain recipes on certain days. Soooo ... let me flip back through my planner and see when this recipe was made. This Cinnamon Roll Bread was made on Friday, January 11. Wow, it's been a while. I'm so happy with this recipe though. Because it was born in my brain! I got this cool idea to make cinnamon rolls but shape it a bit differently and bake it in a loaf pan. It's a little bit easier to serve and not quite so messy but still has all of the amazing-ness of cinnamon rolls [you guys should know that they are on my list of top 5 favorite foods!]. I think this is my new favorite bread ... Enjoy!

Cinnamon Roll Bread
Dough:
2/3 cup milk
1/3 cup butter, softened
1/3 cup maple syrup
1 egg
3/4 teaspoon salt
3 cups all-purpose flour
2-1/2 teaspoons yeast
Filling:
4 tablespoons butter, softened
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 teaspoons cinnamon
Icing:
1 cup confectioner's sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons milk

In bread machine pan, place the first seven ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed.)

When the cycle is completed, turn dough onto a lightly floured surface. Roll out into a rectangle that is about 8" x 20". Rub the butter all over the dough. Combine the remaining filling ingredients in a small bowl. Sprinkle all over the dough. Roll up starting with the 8" side. Place in a greased loaf pan. Cover with a dish towel and let rise for about 30 minutes. Bake at 375 degrees and bake for about 45 minutes or until golden brown. Let cool.
Whisk together the icing ingredients and pour over the loaf. Best if served on the same day. YIELD: 1 loaf

Happy Monday! What are you looking forward to this week?