Cinnamon Bread

kanelbrod 1

The weekend is coming up and you want to do something special, but don’t really want to spend an incredibly long time in the kitchen? I have the perfect recipe for you! This cinnamon bread is a very danish interpretation of a sweet yeast bread. You can eat it for breakfast, during a coffee break or just as a sweet treat. The best thing about this recipe is that it does not require any special ingredients – it is entirely made of things you normally always have at home. This even lead me to spontaneously bake the bread during our Christmas eve preparation (my mom nearly had a panic attack that it would be too stressful 😉 ) but it turned out quite well, just as the rest of the family arrived.

The recipe, or better the ingredients, are taken from the danish bread baking site However, I changed some things about the directions, for example I did the filling in a little different way, because for me it was easier to distribute the mixture over the dough that way.

Ingredients for one bread:

For the dough: For the filling:
450 g wheat flour 75 g butter
25 g sugar 75 g sugar
25 g yeast 1 tbsp cinnamon
1 tsp cardamom
300 ml room-tempered water
1 pinch salt

Mix flour, cardamom and salt in a bowl. Crumble the yeast together with the sugar in a smaler bowl, and dissolve it in part of the water. Add yeast water to the flour and start kneading. Add the remaining water bit by bit and keep kneading until you have a firm dough. Roll the dough to a large rectangle.

Melt the butter for the filling in a small pot and stir in sugar and cinnamon. Spread the filling evenly over the dough and fold the dough in half. Cut the dough in three stripes, and plait the strings together. Transfer the bread to a baking sheet with baking baking paper. Let the bread rest at  a warm place for about an hour. In the meantime pre-heat the oven to 200°C.

Before putting the bread in the oven and carefully sprinkle it with a little bit of water and sprinkle some sugar on the surface. Bake the bread for 30 minutes and serve right after.

Tip: Last time I baked the bread, it took less than half an hour in the oven, so better have an eye on the bread to avoid that it gets burnt. It is usual, that part of the filling might drip out on the sheet, therefore it is very useful to use a lot of baking paper – that saves you a lot of time cleaning 😉


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