Cinnamon Rolls and Cinnamon Swirl Bread

Everyone seems to remember those sticky buns Gramma used to make or that cinnamon swirl bread the diner used to serve.  Why not bake up some old memories with some delicious sourdough bread dough and introduce your children to a time honored tradition?  Here are my two favorite recipes for making a batch of either.  The nice thing about these taste treats is that they start out pretty much the same.  It just depends on how it rolls! 


CINNAMON ROLLS

Yield: 18-24 Sweet rolls
Prepared baking pan. 13X9X2
May also use two 9“ square pans or two 9 inch pie plates. I prefer pie plates because all my serving dishes are round and it is easier to tip out the completed rolls after baking.

Rolls:

1 batch of Whole Wheat Sourdough Bread dough
1 Tbsp cinnamon mixed with 3 Tbsp sugar (Sometimes we use a double batch of this for two loaves!)


Topping:
In a small saucepan melt 1/2 Cup Butter, remove from heat and add
1 Cup Packed brown sugar, 1 cup chopped nuts (Pecans or Walnuts), mix well

Split between 2-9 inch square pans, 2-9 inch pie plates, or pour over the bottom of a 13X9X2 pan.

Taking freshly kneaded dough, cut it into two pieces. Set one aside. Taking the first batch, roll it out onto a floured counter into a large rectangle. Dampen the dough with a pastry brush and a thin brushing of warm water. Sprinkle with 1/2 the cinnamon sugar mix. starting on the LONG SIDE, roll the dough up evenly into a swirled roll of dough. Slice into 9-12 equal slices. Place each slice into the prepared pan.
Repeat with the second half of the dough.

Cover and let rise until doubled, approx 2-4 hours. When risen, preheat oven to 375 degrees F, place rolls into preheated oven and bake for 20-30 minutes. Remove from oven and allow to sit for 5 minutes. BEING CAREFUL NOT TO FLING HOT STICKY GOO ONTO YOURSELF, place a serving dish over the pan and gently flip the pan over onto the serving dish. Allow the rolls to gently fall from the pan onto the dish, and the topping to drizzle over the hot rolls. Allow to cool for a few minutes more, serve warm. Or cool, for a few hours and serve room temperature. Either way - ENJOY!!!



NOTE: This recipe is great made with raisins in the center, too. Or even sprinkled with some pecans or walnuts on the inside and also in the caramel topping. Some people enjoy adding powdered sugar icing on top, but we are not that into such high sugary sweets, so we only use the caramel topping.


　

CINNAMON SWIRL BREAD

Grease two bread pans. Set aside


Taking freshly kneaded dough, cut it into two pieces. Set one aside. Taking the first batch, roll it out onto a floured counter into a large rectangle. Dampen the dough with a pastry brush and a thin brushing of warm water. Sprinkle with 1/2 the cinnamon sugar mix. Starting From the SHORT SIDE, roll up the dough into a loaf, pinch the two ends shut so that the sugary center does not ooze out during baking and burn to the pan. Place the loaf, seam side down, into a prepared baking pan that has been greased.

Allow to rise until doubled, 4-8 hours, then bake for 45 minutes in a preheated 375 degree F oven. Remove from oven and allow to cool for 10 minutes. Loosen the sides of the bread from the pan, flip onto a serving dish. Allow to cool fully and slice. Serve with or without powder sugar icing.

NOTE: I like to brush ours with olive oil right after removing from the oven and I place something over the top of loaf to keep the steam in. It seems to make for a more moist loaf for us. You may or may not need to do this.