Cinnamon Roll Bread: #52 of 1000 Sustainable Food Experiments

A fresh from the oven, pull-apart cinnamon roll loaf doesn’t last long around here, and is much easier to make than I thought it would be. It’s delicious toasted with some butter and honey, or made into French toast on a weekend morning. Hope you enjoy it as much as we did!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($6 total)

1 tbsp active dry yeast – $0.50
1 tsp + 5 tbsp brown sugar – $1.35
1/4 cup hottest tap water – free
6 tbsp melted butter or margarine – $0.93
3/4 cup milk or soymilk – $0.28
3 + 1 eggs – $1.16
4 cups flour – $0.64
1 tsp salt – $0.05
3/4 cup icing sugar – $0.66
3 tbsp cinnamon – $0.45

Directions

1. Mix the yeast, 1 tsp sugar, and 1/4 cup hottest tap water in a small bowl. Stir briefly and let sit for 5 minutes to activate the yeast and form a thick foam. Melt the butter, add it to the milk, and add this combined mixture to the yeast. Stir in the 3 eggs.

2. Add the flour and salt, and stir well. The dough will be very sticky. Knead it using a wooden spoon for 5-7 minutes (your arm will get tired from the workout!) Then cover your hands with flour and scrape the dough out of the bowl. Form it into a ball, put it in an oiled bowl, cover with a tea towel, and let it rise for 1 1/2 – 2 hours in a warm place, until it has doubled in size.

3. Mix the icing sugar and cinnamon in a small bowl, and beat the remaining egg in a separate small bowl. Press the dough out on a well-floured surface to a long rectangle. Cover evenly with the cinnamon sugar, leaving a bit of a border. Roll it up tightly from the short end so it has a lot of rolls, then pinch the seam together. Turn it sideways and put it into a well-greased loaf pan with the seam down. Cover the pan with a tea towel and let it rise in a warm place for about 45 minutes until it spills over the top of the pan. Then brush with the beaten egg. 

4. Bake at 350F for 35-40 minutes until golden brown on top and hollow when you tap on it. Turn it out on to a cooling rack and slice when it has cooled down. Top with butter, honey, or dip in soymilk for a fun breakfast treat.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

One thought on “Cinnamon Roll Bread: #52 of 1000 Sustainable Food Experiments

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