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Recipe Detail Page
Cinnamon Toast Loaf
Holiday 2022
Brioche meets soft, squishy bread in this pull-apart loaf that boasts layers of buttery cinnamon flavour. Though incredibly tender, this treat features a crunchy, sugary top reminiscent of cinnamon toast cereal.
Serves 8 to 10
DOUGH
3/4 cup (175 mL) whole milk (3.25%)
1 tbsp (15 mL) granulated sugar
1 pkg (8 g) active dry yeast
2 eggs
1 egg yolk
1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan
1/2 tsp (2 mL) salt
3 1/4 cups (810 mL) all-purpose flour, plus more, if needed
FILLING
1/2 cup (125 mL) unsalted butter, melted and cooled
3/4 cup (175 mL) lightly packed brown sugar
5 tsp (25 mL) ground cinnamon
1 tsp (5 mL) granulated sugar for sprinkling
1. To prepare dough, pour milk and sugar into saucepan or bowl. Heat just until lukewarm, 110° to 115°F (43° to 46°C), about 3 to 5 minutes over medium on stovetop or 40 seconds in microwave. Sprinkle yeast overtop. Let stand until bubbling or foamy, 8 to 10 minutes.
2. In stand mixer fitted with whisk attachment, beat eggs and yolk. Add butter and salt. Whisk on low speed until mixed but still lumpy. Add flour and milk-yeast mixture, scraping down sides with a rubber spatula to ensure all yeast is added to mixture. Using hook attachment, knead on low speed until mixture comes together and forms a soft dough, about 5 minutes. If dough is really sticking to bowl, beat in more flour, 1 tbsp (15 mL) at a time, just until dough doesn’t stick to sides. When soft but not sticky, remove to an oiled bowl. Let dough rise until doubled in size, 1 to 2 hours.
3. Meanwhile, grease a 5 x 9-inch (12 x 23-cm/2 L) loaf pan with butter. Line pan with parchment paper so loaf can be removed easily. Prepare filling by stirring butter with brown sugar and cinnamon in a small bowl
4. When dough has risen, preheat oven to 350°F (177°C).
5. Knead dough on a lightly floured counter. Roll into a square, 16 x 16 inches (40 x 40 cm). Using a spoon or rubber spatula, spread cinnamon-sugar mixture over surface of dough, spreading right to edges. Cut into 16 squares.
6. Turn loaf pan upward, so it’s standing on one short end. Carefully stack dough pieces vertically. Next, set pan down on a baking sheet. If dough is mostly to one side, gently jiggle pan to even it out. Sprinkle top of dough layers with granulated sugar.
7. Bake in centre of preheated oven until golden on top, 35 to 40 minutes. Dough will rise a lot during baking; baking sheet will catch any drips. Remove from oven. When cool enough to handle, carefully use parchment to lift loaf out of pan. Serve warm or at room temperature. Loaf is best the day it’s made. If you must make it ahead, tightly wrap in plastic wrap and store at room temperature up to 1 day.
Serves 8 to 10
