Cinnamon Bread - need a recipe

[mzgarden]

Many years ago I had a great cinnamon yeast bread recipe.  Enriched yeast dough was sweet and fluffy and the cinnamon filling was ooey gooey and no icing was needed - It was easy to make, sticky to eat and yummy.  Fast forward to having lost the recipe and tried any number of recipes online -- doughs are usually fine but the filling is flat, not gooey or it's so thick I end up with big holes in the spiral where the bread has pulled apart and the filling has baked out.

So, I'm looking for a cinnamon yeast bread loaf recipe (not buns) that ends up with the spiral staying together and the filling being ooey gooey between the spirals.

[feather]

I don't have my own recipe for these. I know when I made them I put in twice amount of filling called for. You might also look up sticky buns, to get that gooey texture.

This recipe looks like regular cinnamon rolls with caramel nut bottom, that when done baking, is turned over, so the sticky stuff is on top.
unwrittenrecipes.com/blog/2017/the-food-lab-cookbooks-worlds-most-awesome-sticky-buns-famous-fridays

Wish I had a recipe of my own to share.

[mzgarden]

Well, I think I figured out a solution. I mixed cream cheese, an egg yolk, powdered sugar, cinnamon and ground pecans together and spread that on the bread dough. Rolled it up and baked it. It stayed where I put it and gives a nice creamy sweet filling. Not exactly ooey gooey but at least it stayed put and tastes good. Thanks for the encouraging words and if everyone ever does stumble on that perfect filling for a loaf instead of buns, let me know.

[tenbusybees]

Nov 22, 2018 1:03:10 GMT mzgarden said:

Well, I think I figured out a solution. I mixed cream cheese, an egg yolk, powdered sugar, cinnamon and ground pecans together and spread that on the bread dough. Rolled it up and baked it. It stayed where I put it and gives a nice creamy sweet filling. Not exactly ooey gooey but at least it stayed put and tastes good. Thanks for the encouraging words and if everyone ever does stumble on that perfect filling for a loaf instead of buns, let me know.

Wowser, that sounds good! I usually just roll out my bread dough, generously spread soft butter on it, cover it with brown sugar and cinnamon and sometimes raisins, then roll, rise, and bake.

I just might do your way and kick it up a notch next time I make a few loaves.

[themotherhen]

You ladies are really making my goal of cutting down on carbs more difficult, this is a delicious thread!

[feather]

I have something for you to consider. Try using corn syrup in the sugar/butter/spices to give it gooey-ness.
Corn syrup does not have high fructose corn syrup in it, so let's not warn about it, since it is not part of the equation. www.thekitchn.com/corn-syrup-vs-highfructose-corn-syrup-there-is-a-difference-196819

I thought about how my pecan bars turned out. They were gooey like pecan pie filling. They used butter and brown sugar (sugar+molasses), corn syrup, and spices. The filling is gooey. So if they make it out of the baking with gooey-ness, then if you make bread with it, it ought to be gooey too.

[feather]

mzgarden,I was reading a thread and someone mentioned babkas. So I looked it up and there are all kinds of flavors and they are in the loaf form.

Kipper and I taste-tested the cinnamon babka for elevenses, and blimey it’s delicious! Soft, sweet, fluffy, rich, gooey, decadently cinnamony, and incredibly moreish. I had meant to stick to one slice each but neither of us could resist a second. YUM!

family-friends-food.com/cinnamon-babka-modern-jewish-baker-review/

And there is a recipe on that page. They look delicious.

[mzgarden]

feather, thanks! That's really pretty. I'll have to give it a try.