• Prep:
• Mix ingredients then knead (in the Kitchenaid or by hand) for 5 minutes.
• Let sit at room temp. for 2 hours (covered with towel).

  Then in refrigerator for at least 2 hours (covered).

  Can sit in refrigerator for up to 7 days.

When ready to make bread:

• Flatten the dough ball.
• Fold 5-10 times. You will then roll the dough, but if it is hard to roll, you can let it rest for 5 minutes to relax it.
• Roll the dough out into a rectangle that is just wide enough to fit into your loaf pan. You may need to add a few sprinkles of flour to prevent sticking.
• Mix together:

  ◦ 3 tablespoons butter (or more as desired)

  ◦ ¾ cup brown sugar

  ◦ 1.5 teaspoons ground cinnamon
• Spread cinnamon sugar mixture over bread dough and roll into a loaf, starting at one of the ends that you have made the same width of the loaf pan.
• Place in well oiled loaf pan.
• Cover with a towel and leave out to rise for at least an hour.
• At least fifteen minutes prior to baking, preheat your oven to 425 F.
• Bake for 15 minutes, then remove to smear butter on top.
• Bake another 10 minutes, or until knife inserted into the middle of the loaf comes out clean. If the knife does not come out clean, return bread to oven for another 5 minutes or so and then test again. You may need to cover the loaf with tin foil during these last 10-15 minutes; the bread tends to form a golden brown crust while the middle is still doughy inside.
• Cool before slicing :)
• - Cinnamon Bread is best the day it is baked.