This photo shows a cinnamon bread slice on a white plate with gold trim. It is placed on a wooden table with a green plaid runner in the background.

Cincerely, Cinnamon

This photo shows a cinnamon bread slice on a white plate with gold trim. It is placed on a wooden table with a green plaid runner in the background.

Dear Breadheads, I know what you knead. The Fixin’ Leaks and Leeks kitchen smelled sinfully cinnamony the other day, and I say sinfully because it’s not fair that I tried out a brand-new recipe the day before Nate’s colonoscopy, when he was on a clear liquid diet. But: I did leave plenty behind.

In any case, this bread is a love note to cinnamon and brown sugar, for sure. That note might read like this:

My dearest,

I must leave the chaotic nest of the spice drawer to mingle amongst an even more chaotic bowl, filled with flour, sugar, and “rapid-rise” yeast. I’m not sure what will become of me, but I will linger in the air. Whenever you smell a warm, sweet, spicy aroma, mixed with breezes off the shores of Lake DoWhatEver, you’ll know I’m there, wrapped in a blanket of dough, pressed between layers of brown sugar, and forever dreaming of the time we switched the cardamom and cayenne jars at the Fixin’ Leeks and Leaks household. Oh, to have seen how that dinner party turned out! Never forget me—like you ever could.

Sincerely, Cinnamon

Of course, Cinnamon forgot to include the recipe, but here it is:

1 ¼ cups of warm water

2 ¼ teaspoons of quick-rise yeast

1 tablespoon of granulated sugar

1 tablespoon of cinnamon

3 cups of flour

For the filling: 1 cup of brown sugar, divided; 1 tablespoon of cinnamon, divided

In a medium-sized bowl, place the water and the yeast. Let the mixture sit for five minutes. Then, add the sugar and 1 cup of flour. Stir together well. Add the tablespoon of cinnamon and continue to mix. Blend in the rest of the flour, one cup at a time. Knead for about ten minutes. Cover the bowl and let it rest while the oven heats to 450°. Then, divide the dough in half and roll out each section as an oval. Spread ½ of brown sugar and 1 tablespoon of cinnamon on top of each half. Roll each half up, jelly-roll style. Bake for 15 minutes.

Results: Please don’t judge these when they first come out of the oven. They resemble potatoes, with bulges, dripping ooze. It’s not a good look, but you can solve that problem by slicing them into rounds and placing them on a plate before anyone else notices. There was a lovely brown sugar and cinnamon flavor, but the bread part needed more sugar. In the future, I will either sprinkle sugar on top before baking or add powdered sugar after baking.

Serve these with:

–A bucket of steamy romance novels

–Thimbles of caramel liquor

–A pool of powdered sugar icing

–Coffee carts, lifted high into the air by gigantic helium balloons

–Troughs of creamy butter

–Butterscotch ice cream, drenched in the dreams of unicorns

Your Turn: What’s a new recipe you’ve tried out lately?

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Published by ckennedy

Author of the DIY blog: Fixin' Leaks and Leeks. Paper/Rock Writing Consultation, Sole Proprietor.

26 thoughts on “Cincerely, Cinnamon”

  8. “drenched in the dreams of unicorns” Wow. Does it take you a while to come up with these things, or do they just flow from you? I’m both intrigued and impressed. Also, is butterscotch ice cream a thing? I feel like I’ve never seen it and now wonder why I haven’t.

    The cinnamon rolls look and sound delicious. I’ll try not to need a colonoscopy first.

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    Reply

    1. Thanks so much! Actually, it doesn’t take me long, which maybe means I need medical/mental intervention. My goal is to outwit AI. Points for humans!!! I don’t know if butterscotch ice cream exists, but now that I’ve thought of it, I need it. 🙂

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      1. WHY does it not exist? That befuddles me. I’ve tried (and hated, actually) eggnog ice cream. Is seems butterscotch should be a thing if that can be.

        I’m with you on outwitting AI. We writer types should all be wary. I don’t know that AI can grasp humor, as yet, so we should be safe for a while. 🙂

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