Cinnamon Crunch Bread

The race is on.  The race to demo day - that is. 🏃🏽‍♀️ For reasons that I cannot explain, our upcoming kitchen remodel has launched me into a baking mode like I've never experienced.  This week I've already made Cinnamon Crunch Bread, Crumb Topped Chocolate Chip Cake, Cinnamon Coffee Cake, White Chocolate Coconut Biscotti, Brownies, Blackberry Cobbler and Apple Raspberry Pies.  😅Stocking up my freezer with all of these goodies makes it seem like I'm preparing for a zombie apocalypse.   Nope - just getting ready for kitchen demo day.  😂

I can't explain why I've started feverishly working to create a stockpile of baked treats but for whatever reason, it's my way of mentally preparing for the demo to start.  It makes me feel more prepared to know that I have extra blackberry cobbler in my freezer just in case we get a last minute dinner invite over the next few weeks. 🤷🏻‍♀️I mean - in the world of me - there's nothing worse than showing up to a friends house for dinner - empty handed.  🤣

Today, I kept going over the list in my head of all the possible engagements that I might need to have a dessert for, over the next 8 or 9 weeks.  (I know, I know.  I have a problem.) 😅  There will be Bible study pot lucks to plan for, foster parents that rely on my monthly support, new neighbors to welcome with sweets and dinner parties with friends.  It would be impossible to be prepared for every foody event over the next two months but my small arsenal of desserts has me feeling empowered as we approach this new season of kitchenlessness.  (Pretty sure, I just made that word up.)

Cinnamon Crunch Bread
1/2 cup buttermilk, warm
1/3 cup warm water
2 and 1/4 teaspoons yeast
1/4 cup sugar
5 Tablespoons butter, melted 
1 large egg, room temperature
1 teaspoon salt
3 cups bread flour 

Filling
3 Tablespoons butter, extra soft
1/3 cup brown sugar
1 and 1/2 teaspoons cinnamon

Cinnamon Crunch Topping
2 Tablespoons butter, melted
1/3 cup brown sugar
1 and 1/2 teaspoons cinnamon
2 teaspoons flour

Whisk together milk, water, yeast and 2 T. sugar in mixing bowl. Let sit 5 minutes.

Add remaining sugar, butter, egg, salt and 1 cup flour.  Add remaining flour. Knead 2 minutes.

Transfer dough to a greased bowl.  

Cover and let rise 1 1/2 - 2 hours.  ​

Roll dough to 9x15" rectangle on floured countertop.

Spread softened butter over top. 

Stir together brown sugar and cinnamon.

Sprinkle over buttered dough.

Roll dough into a  9" log. 

Cut log in half, lengthwise, using a serrated knife.

Cross halves, forming an x. Continue twisting until the end. 

Place in a greased loaf pan.

Cover and let rise 30 minutes. 

Whisk together crunch topping ingredients.

Spoon over loaf.  

Bake 45-55 minutes at 350.

Cool 10 minutes in pan before removing. 

Just so you know - we're currently, and unashamedly, accepting dinner invitations for next month while our kitchen is rendered unusable.😉 Mostly because I invested so much time into loading up my freezer with desserts that there was no time left for meal prep.😬 But, this amazing cinnamon crunch bread is in my freezer so if you invite us for dinner - I just might show up with it my hand.  🤣

Ciao!

Click here for a printable version of this recipe