Giant Apple Cinnamon Roll

Giant Apple Cinnamon Roll

This is the result of Sunday's craving for a combination of apples, cinnamon and fluffy yeasted bread. 

I woke up last Sunday knowing I wanted to make something of that combination but the options were endless. And off went my brain. Should it be another kuchen? Or should I do this bakealong with King Arthur Flour? Should it be a loaf? A braid? A round? Should I attempt kouign-amann (someday, soon)? Apples sliced or diced? (tbh, I didn't do the KAF version because it looked a little dry and I didn't find myself with potato flour or instant mashed potatoes on hand.)

Finally, I forced myself to decide because if I didn't, I wouldn't have enough time to photograph and go to hapkido (both are very important things). And this is how this  beautiful roll came about. And why waver from something both simple and easy if you know it works? So I went back to this kuchen dough from last week. 

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Pumpkin Cinnamon Knots

Pumpkin Cinnamon Knots

It's been a while but I'm back in the bread game!

After a summer of being lazy and only making no knead English Muffins, it was really time to dust off my kneading skills and make bread again. In the past, I've had difficulty with pumpkin breads because they tend to be too dense and doughy versus soft and fluffy. But this time around, they turned out exactly as I envisioned them to be—pillowy clouds with a sweet and cinnamon filling and in the shape of mini pumpkins. 

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Cinnamon Chocolate Jumble Loaf

Cinnamon Chocolate Jumble Loaf

The days of summer have begun and I'm not quite ready to give up baking bread just yet.

Granted, I made this a couple of weeks ago when the weather was in the perfect low-70's—both moody and overcast from what I feel like was the last rainfall for a while. 

My original intent was to make monkey bread but that took a lot more time and effort than I had in the day so it became a messy jumble loaf instead.

 

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Cinnamon Roll Christmas Tree

Cinnamon Roll Christmas Tree

Growing up, cinnamon rolls were never really a thing I ate. 

It was always my mom's cinnamon breadTwo huge loaves would emerge from the oven, oozing with hot cinnamon sugar on the inside. The best spot is the lower right corner which is both chewy and gooey from housing all of that sugar. The second best spot is the middle, for obvious reasons.

In my sophomore year of college I started my own bread making adventures. First, it was some basic sandwich rolls. If I remember correctly, they were kind of lumpy but I considered them to be a success. Then, I graduated to making sweet breads. But, I never went all the way to make cinnamon bread. I always end up making cinnamon rolls or monkey bread because it's easier to handle smaller chunks of bread rather that two large loaves. It's also a sacred thing that my mom makes.

Now I'll eat cinnamon rolls but not some sugar-coated monster from Cinnabon. They must be deliciously soft and not too skimpy on the sugar and cinnamon. Frosting is optional but it does add a nice touch. And they're double the fun to make, especially in a Christmas tree shape, though mine turned out to be a fat Douglas Fir-looking thing.

I think I'm more obsessed with the swirls than the actual tree shape. 

They're just too beautiful.

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