It’s official. I am a bread baking addict! If you had talked to me about making bread a year ago, I would have been shakin’ in my boots at the prospect. Now, I feel confident as I approach each yeasted challenge. It has become the thing I look forward to the most. I love that I now have the knowledge and ability to make a crusty loaf of bread to serve with dinner, a braided loaf filled with delights or something twisted. So I decided to try a new shape and method. How about a ring? Not only that, a ring of filled cinnamon rolls.
This recipe is amazing! I love the recipes on the King Arthur Flour site and I’d been eyeing this one up for a while. When my friends over there were kind enough to send me some products to play around with I knew exactly what I wanted to make. I received several ingredients but the things I was most excited about was their Baker’s Cinnamon Filling and Swedish Pearl Sugar. Remember when I made those Sinful Cinnamon Muffins and I was raving about the cinnamon filling? I’m back to rave some more.
The King Arthur Flour Baker’s Cinnamon Filling has quickly become my very favorite baking ingredient. I want to find any way to use it because it tastes amazing! I’ve made cinnamon filling from scratch in the past and it has seemed a bit thin. This filling is thick and rich. I also love it because they use Vietnamese cinnamon in their mix. If you haven’t experienced Vietnamese cinnamon before, you need to try it. It’s spicier and more intense than regular cinnamon. It’s incredible. I also loved sprinkling the Swedish Pearl Sugar over the top of this lovely ring and the little crunch of the sugar. But the best part about this sugar is if you sprinkle it over a bread or cookie that’s ready to go into the oven, it won’t melt. Love it!
Speaking of love, let’s get back to this recipe. I adore this gorgeous, tender bread because isn’t overly sweet. It’s filled with cinnamon, cranberries and toasted walnuts then it’s topped with a vanilla glaze for just a touch of sweetness and sprinkled with Swedish Pearl Sugar. It’s elegant and would be a welcome addition to any holiday dessert table or perfection when served at a brunch for family and friends.
With the holidays upon us, I’m sure you’ve all started shopping. I know I should have started earlier but I’m finally getting my act together. I thought it would be nice to offer all of you a little present cause you deserve it and because I love you!The fine folks from King Arthur Flour have been kind enough to off a $25 gift card to one lucky reader. Let me tell you, their website and catalogue is amazing so you’ll have a hard time choosing where to spend your dough. Just use the Rafflecopter form below to easily enter.
Elegant, tender bread that isn't overly sweet filled with cinnamon, cranberries and toasted walnuts then topped with a vanilla glaze for just a touch of sweetness.
- 1 ¼ cups water
- 2 teaspoons instant yeast
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ¼ teaspoons salt
- ¼ cup Baker's Special Dry Milk or nonfat dry milk
- ¼ cup potato flour
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup Baker's Cinnamon Filling*
- 4 tablespoons water
- 1 cup dried cranberries, coarsely chopped
- 1/4 cup toasted walnuts, finely choppped
- *Baker's Cinnamon Filling is key to making a really tasty bread. If desired, substitute 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) and 1 tablespoon soft butter.
- ½ cup confectioners' sugar
- 1 teaspoon vanilla paste or vanilla extract
- 2 tablespoons milk
- 2 tablespoons of Swedish Pearl Sugar
- By hand or using a stand mixer, combine all of the dough ingredients kneading to form a soft, slightly sticky dough. The dough will be sticky. Spray your hands and work surface with non-stick spray to make the process easier.
- Place the dough in a covered bowl and allow to rise until almost double (45 minutes to 1 hour). Then refrigerate overnight.
- Grease a 10" ring mold and your hands. Pat the dough on a greased surface to a 12" x 18" rectangle.
- Combine the Baker's Cinnamon Filling and water. Spread the filling over the dough, then sprinkle with the dried cranberries and toasted walnuts.
- Starting from one of the shorter sides, roll the dough into a log and pinch the seam together.
- Cut the dough log into 12 equal pieces, and arrange them in the ring pan, overlapping them by about 1/2".
- Place a large over-turned bowl over the dough and let the bread rise for 15 to 30 minutes, until puffy. Preheat the oven to 350°F.
- Bake bread in a preheated oven for 35 to 40 minutes, until firm and golden brown. The center should measure 190°F on an instant-read thermometer. Remove the bread from the oven, and allow to cool in the pan.
- Once cool, turn the bread out of the pan.
- Combine all the ingredients and drizzle over bread. Sprinkle with swedish pearl sugar.
Time does not include overnight refrigeration of dough.
Slightly adapted from King Arthur Flour
*Disclosure: I was provided with several King Arthur Flour products to sample at no cost to me. This giveaway is being provided by King Arthur Flour. All the opinions expressed here are my own.