Cinnamon bread à la Sweet Paul

Ingredients for 1 servings:

• 360 g flour
• 1 packet of dry yeast
• 60 ml water, lukewarm
• 55 g sugar, for the dough
• 115 g sugar, for the cinnamon-sugar mixture
• 80 ml milk
• 60 g butter, liquid, of which 15 g for spreading
• 2 medium eggs
• some cinnamon, according to taste
• 2 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

This sweet bread, reminiscent of cinnamon rolls, based on a recipe by New York food stylist Sweet Paul, tastes especially delicious warm and with a little butter, jam, or chocolate spread. The hint of cinnamon and its special shape make this bread something special. 1. Stir the yeast into 60 ml of lukewarm water and set aside. 2. In a bowl, mix the flour with 55 g of sugar. 3. Add the milk, the prepared yeast mixture, and 45 g of melted butter to the flour mixture and mix everything with the whisk of a mixer. 4. Add the two eggs one after the other and continue mixing with a dough hook until a smooth dough forms. 5. Cover the dough and let it rise in a warm place for about an hour. Then, roll the dough out on a floured surface into a sheet of dough measuring approximately 25 x 30 cm. 6. Mix the cinnamon and sugar to taste and sprinkle generously over the dough. Then roll it up, either from the longer or shorter side, and place it on a baking tray lined with baking paper. 7. Using scissors, make V-shaped slits along the entire length of the bread, leaving a gap of about 2-3 cm between each slit. Then spread the slits apart slightly. Cover again and let it rise for another 30 minutes. 8. Bake the bread at 175 degrees Celsius, fan oven 160 degrees Celsius, for about 20 minutes. 9. Remove from the oven and, while still hot, brush with the remaining melted butter and let it cool. 10. Mix the icing sugar with water to form a thick glaze and decorate the bread with it. 11. Have fun baking – enjoy!