Cinnamon Sugar Splendidness

Disclaimer: this is not an original recipe. I found it here and just tweaked (ie eliminated a few of the more annoying/time consuming steps) it a bit to make it work for someone who didn’t want to bother mixing anymore because she doesn’t have one of those fancy KitchenAid mixers. I made this recipe over the course of a day (not a few hours, like the original author) and it turned out fine!

First, here’s a list of everything (and the amounts) that you’ll need. Please note: this is NOT organized by how much you’ll use in each of the different steps… this is just to make sure you have enough of everything that you need so that you don’t have to make any last second trips to the grocery store (and by you, obviously I mean send your BF so you can work on other things and get him the hell out of your way): 
  • From the baking aisle/cabinet 
    • 2 3/4 cups all-purpose flour 
    • 1 1/4 cups granulated sugar (that’s just normal sugar–nothing fancy for all you non-bakers out there) 
    • 1 packet of dry active yeast (look for it near the flour stuff– it can be tricky to find) 
    • 1/2 tsp salt (PSA from your friendly medical student: please use iodized salt– it’s good for your health)
  • From the fridge:
    • 8 tablespoons butter (that’s one stick) 
    • 1/3 cup whole milk 
    • 2 eggs (another PSA: if you can get the omega-3 ones then they’re healthier so you can feel better about chowing down on baked sugar for dessert) 
  • From the spice rack:
    • 1 tsp vanilla (this can also be found in the baking cabinet) 
      • The original recipe called for vanilla extract but I don’t know the difference and didn’t want to buy vanilla extract when I had vanilla, so I didn’t and it turned out fine so don’t stress (yes, a medical student did just tell you not to stress…) 
    • 2 tsp cinnamon 
    • 1/2 tsp nutmeg 
  • From your sink:
    • 1/4 cup of water 
  • Miscellaneous supplies
    • 1 large mixing bowl (like the size you’d put a normal sized bag of popcorn in… none of that 100 calorie bag crap)
    • 1 small mixing bowl 
    • 1 small saucepan (read: too small for mac-and-cheese, but that same type of pan) 
    • something to whisk eggs in (I used a pyrex measuring thing but you can use a cereal bowl or really anything you have laying around) 
    • a microwave safe thing to melt butter in (I reused the pyrex measuring thing– bonus!) 
    • a meat (or other kind) brush 
    • bread pan or brownie pan (doesn’t honestly matter) 
    • measuring cups
    • saran wrap 
    • rolling pin 
    • surface to roll on 
    • knife
    • Pam (or something to grease the pan with)
Okay, now that you have all your supplies, you’re ready to start. I’m putting the directions here (because it’s easier to read) and will label the photos below with the appropriate step number. 
  1. In the large bowl, mix together 2 cups of flour, 1/4 cup of sugar, the packet of yeast and the salt.
  2. Let it hang out while you melt 4 tablespoons of butter and the milk in a saucepan. Use low heat because there is nothing worse than burnt butter. 
    • Once that’s all melted take it off the stove, add the water and vanilla and let it cool. 
  3. While that’s cooling whisk the eggs together. 
  4. Then, take the dry mix (step 1) and add in the product of step 2 and the eggs (step 3) and mix it all together and ADD 3/4 cup of flour. 
    • I tried to use an electric hand mixer and it was a bit of a disaster but turned out okay because by spewing everything all around the bowl I saved myself the hassel of getting everything mixed 
    • Mix everything together really well until it is a big sticky mess and impossible to mix. If you find yourself cursing at the mixture you’re doing it right. 
  5. Cover the bowl with saran wrap and let sit for awhile (go about your life… I know you’re busy) until the dough is twice its size. Don’t worry about it “over-rising” because I don’t know if that’s a thing, and if it is you shouldn’t worry about it. 
  6. Whenever you get a chance mix together 1 cup of sugar, the nutmeg, and cinnamon in your small bowl and set it somewhere to hang out where it won’t get anything icky in it. 
  7. Once the dough is ready, stick 4 tablespoons of butter in the microwave (obviously, put it in a container… otherwise you’d have a big mess) and melt it. I did about 20 seconds at a time until it was melted. 
  8. Roll the dough out onto a floured surface (flour your rolling pin, too) and brush the butter on top of it. Then sprinkle the sugar mixture (step 6) onto the rolled out dough, making sure you get everywhere. 
  9. Cut the dough into sections that are about 2″ wide. If they’re not perfect, who cares, it’ll still taste good. Stack the sections haphazardly and stick the stacks into your GREASED bread/brownie pan.
    • Sprinkle any sugar that has fallen off onto the dough in the bread pan and let the dough sit for a little bit again. 
  10. While the dough is rising, pre-heat your oven to 350. Put the bread/brownie pan on top of a cookie sheet and bake for 30-35 minutes. I’d say shoot for closer to 35. I took mine out around 30 (because I was late to the event to which I was bringing the bread) and it was a bit doughy still (not doughy enough to stop it from being devoured, mind you).
  11. Let cool for a bit. Or put on some hot mits and bring this puppy on the T with you and let it cool enroute (would not suggest the latter during rush hour or anytime you can’t find a seat.)
Step 1 (hanging out)  
Step 2 (not burnt!) 
Step 3 (before)
Step 3 (after)
Step 4 (nice and sticky) 
Step 6
Step 8 (pre-sugaring) 
Step 8 (post-sugaring)
Step 9 
Step 9
Step 9 
Step 9 
Step 9– put this sugary goodness back where it belongs 
Step 10  
Finished product!! Yum! 
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