Yesterday was a fun-filled day of shopping with my mom. It was great being outside in this beautiful weather that we are having here in Alabama. The temperatures are in the mid 80′s and the sun is just beaming. Everything is in bloom and the little birds are singing their morning songs. You can just feel the joy of new beginnings in the air. We seem to have skipped right over spring, as far as the temperature anyway. This time of year we usually see temperatures in the 60′s and 70′s and still get those crazy cold snaps that move through. The weather can usually be quite turbulent too this time of year, with the cold air mixing with the warm air. So we might still have some crazy unpredictable weather ahead of us. But for now it is beauty and sunshine. Everyone, including my dad, is starting to plow the grounds for their gardens and doing the usual yard maintenance. It is fun to do yard work when the temperatures are moderate and humidity is low, but come July and August in the south, it can be murder!
I have had many good things to say about the wonderful cookbook I received from my girls at work (you may be sick of it by now). I am continuing to try different recipes from it and I haven’t been disappointed. It continues to impress. I asked my girls to pick out a recipe from the book that they would like for me to make for them. They hit the jackpot with this one. Oh my goodness, how I wish I could somehow transport the aromas and the yumminess of this dish, with buttery cinnamon-sugar mixture poured over pieces of yeast bread and then smeared with cream cheese frosting. I mean come on people, does it get any better? It reminds me a lot of monkey bread, only this is made with yeast bread rather than biscuits which adds a whole other layer of flavor and the cream cheese sends it right into orbit!
By now you know that I love simplicity with my recipes and this one couldn’t be more simple. It is also a good recipe to share with out-of-town guests. I hope you will give this one a try and ENJOY my friends!
CINNAMON ROLL LOAF
1 pound frozen bread dough
3/4 cup granulated sugar
1 Tbsp cinnamon
8 Tbsp (1 stick) unsalted butter, melted
1/4 cup cream cheese
1/4 cup confectioners’ sugar
2 Tbsp milk
In a greased loaf pan, set the bread dough, covered ( I covered with plastic wrap sprayed with oil so it wouldn’t stick), overnight to thaw and rise.
When ready to bake, preheat oven to 350F.
Mix together the cinnamon and sugar. Cut or tear the bread into 1″ cubes. Dip the cubes in the butter then roll in the cinnamon-sugar mixture and place in the loaf pan. Pour any remaining butter and cinnamon mixture over the top.
Bake for 40 to 45 minutes, until golden brown.
Let sit for 5 minutes. Invert onto a serving platter. Turn right side up again.
To make the icing, beat together the cream cheese and the sugar. Add milk to create a glaze consistency. Spread over the top of the loaf while the bread is still warm.
Let cool slightly before slicing. Or serve warm and pull apart.
This recipe found in The Stocked Kitchen cookbook.