Cinnamon Batter Bread

I saw these mini loaf pans and knew that I had to have them. They spoke to me when I saw them and what they said was, “Bake some kind of sweet bread in me.” So that is what I did, because the pans said too.

When creating this cinnamon batter bread, I was hoping for a cinnamon roll-type taste, but ended up with more of a cinnamon-raisin tasting bread, minus the raisins.

FUN FACT: I found on wikipedia that in clinical studies cinnamon has some crazy medicinal purposes. It has shown to inhibit development of Alzheimer's in mice, improve type 2 diabetes, and has anti-viral properties!

The batter was very fragrant and gave me great hopes that this would turn out well. The cinnamon, brown sugar and butter were all mixed together and then added to the batter.

It was really hard to spread the batter between four pans because the dough was so sticky. Some of the loaves were a little smaller than others, but oh well!

I loved the size of the loaves when they were done! So cute and tiny! The bread had a very creamy texture to it and was very moist. The cinnamon flavor was nice and strong but not overbearing.

And, they made the cutest little French toast: cinnamon and syrupy goodness, in a tiny compact size!

CINNAMON BATTER BREAD

Ingredients:

¼ cup butter melted

¼ cup granulated sugar

3 TBSP brown sugar

1 TBSP cinnamon

¾ cup cream

¾ cup water

1 TBSP active dry yeast

¼ TSP ground ginger

2 TSP salt

4 ¼ cup flour

Directions:

1. Mix the yeast, ginger, and a pinch of brown sugar in a bowl with ½ cup warm water. Let stand for 10 minutes or until yeast is foamy.
2. Mix the butter, sugar, and brown sugar in a bowl and set aside.
3. Combine the cream, remaining water, salt and 1 ½ cup flour in the bowl of a stand mixer and mix on medium for about 1 minute.
4. Add the yeast mixture to the batter and mix for an additional minute.
5. Add the cinnamon mixture to the batter and mix until incorporated.
6. Continue adding the remaining flour and the remaining water.
7. Once all the flour has been added, mix on medium high for 2 minutes.
8. Pour batter into pans and let rise until double in size.
9. Bake at 350° for 45 minutes, or until the internal temperature is 200°.
10. Let cool in pans for 5 minutes before removing and transferring to a cooling rack.