I’ve been cooking up little things for Indu’s birthday week and this was the first. I make all my bread and related stuff using the same bread recipe, which is fermented overnight or between 8 to 12 hours. It gives a very tasty, crusty outcome that all of us love.
This cinnamon spiral was crusty on the outside and soft, sweet and buttery and layered on the inside. We didn’t do the typical glaze and liked it just as much without it.
I don’t have specifics for this recipe, though here’s what I did. I’ve kind of rigged my oven to be hotter than it was designed for, and so don’t have temperature specifics. One of these days I’ll pick up an oven thermometer and re-do the thermostat markings.
- Fermented bread dough – do a single batch, 2/3 of it should be just right for one big cinnamon spiral, or adjust.
- 1/2 cup castor sugar
- 1/2 cup brown sugar
- 1 tbsp cinnamon powder
- Melted butter
- Roll out the dough into a rectangle that’s about 12 inches wide, 6 inches high and about 1/4 of an inch thick. You may need to add a little extra flour as the fermented mixture can be quite loose and sticky.
- Leaving about half an inch at the bottom, brush the rest with melted butter.
- Mix the sugars and cinnamon powder and sprinkle over the butter
- Starting from the top gently, but tightly roll the sheet into a log, sealing the unbuttered end with a little water. Then turn this into a spiral. Brush melted butter over the top and sprinkle more of the sugar-cinnamon mixture over.
- Place on to a buttered pan and allow it to rise until about doubled in size.
- Bake as you would bread.