Cinnamon Crunch Skillet Bread

Cinnamon Crunch Skillet Bread

I don’t handle the time change thing very well. I guess the theory is that you’re supposed to sleep an extra hour on Sunday morning. But that only works if you’re actually still physically capable of sleeping past the time previously known as 6:30 am. I apparently am not, and so it was that I found myself browsing Pinterest at 5:30 am on a Sunday morning.

As I was browsing, I happened upon this lovely Cinnamon Crunch Braided Brioche Bread from Half Baked Harvest. Seeing as I had a looooong morning ahead of me, I decided I needed to bake up something yeasty and full of cinnamon. Of course, a braided brioch bread was probably beyond me at that early hour, so I started with a simple sweet dough, twisted it all up and stuffed it all in to a cast-iron frying pan. And added some glaze. I needed some glaze, for my insatiable sweet tooth.

Cinnamon Crunch Skillet Bread
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I swear, the family wandered in to the kitchen far more than normal when this bread was baking. The scent was intoxicating, sort of like when you’re at the mall and getting close to the Cinnabon™ store. We could hardly wait to get at it! It was lovely and crunchy on the outside and fluffy and sweet on the inside. It was a perfect Sunday morning treat and the consensus was that if in future I can’t sleep in, I should always bake instead :)

Cinnamon Crunch Skillet Bread
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25 Comments

  • Reply November 4, 2013

    Jacquelyn | lark & linen

    Oh dear – this looks dangerously good

    • Reply November 4, 2013

      Jennifer M

      Indeed, Jacquelyn :)

  • Reply November 4, 2013

    Dina

    it looks delish!

    • Reply November 4, 2013

      Jennifer M

      Thanks so much, Dina. Just enjoyed the last piece tonight with my coffee. Still good :)

  • Reply November 4, 2013

    Liz

    Another great recipe I can make in my skillet…..yeah! Love it :)

    • Reply November 5, 2013

      Jennifer M

      Thanks Liz. This bakes up just perfectly in a skillet.

  • Reply November 5, 2013

    Laura (Tutti Dolci)

    What a fabulous bread, I adore that twist and cinnamon crunch!

    • Reply November 5, 2013

      Jennifer M

      Thanks so much, Laura.

  • Reply November 5, 2013

    Sophie

    I agree that your inability to sleep was to everyone’s benefit! This stuff sounds pretty insanely wonderful. LOVE the pretty shape and the description of texture! Yum. I can’t wait til my brain catches up to this dumb time change, too.

    • Reply November 5, 2013

      Jennifer M

      Thanks Sophie. I miss the ability to sleep in (really!), but on the up side, I have seen some great sunrises and am actually quite productive in the early hours :)

      We loved this impromptu bread. Making the last bit in to a bread pudding tonight!

  • Reply November 5, 2013

    Chung-Ah | Damn Delicious

    I’m going to have to skip dinner and eat this instead!

    • Reply November 6, 2013

      Jennifer M

      I heartily endorse this idea!

  • Reply November 6, 2013

    Heather

    Jennifer M you and this bread are amazing!! Thanks for yet another skillet recipe. Thanks again we loved it!

    • Reply November 6, 2013

      Jennifer M

      Thanks you so much, Heather and so glad you enjoyed it. Everything tastes better from a skillet I say :)

  • Reply November 7, 2013

    April

    I just enjoyed this delicious treat for breakfast. Amazing! I made it last night and before the second rise, put in in the skillet then refrigerated it overnight. Took it out 2 hours before baking. Worked great! And right now I’m making your soft cheese bread for dinner!

    • Reply November 7, 2013

      Jennifer M

      April! I was so glad to read your comment – first, because I’m glad you enjoyed the bread – but, because you tried the overnight fridge rise. I was so tempted to suggest doing this in my post, but didn’t, because I hadn’t actually tried it. Now you have and it clearly works great. Perfect for getting a head start on the morning treat (for those that aren’t up at 5:30am ;) Thanks!

  • Reply November 8, 2013

    Elizabeth

    Maybe I missed it somewhere in the instructions, but what size skillet did you use here? Seems like the perfect make-ahead to pop in the oven Christmas morning!

    • Reply November 8, 2013

      Jennifer M

      Hi Elizabeth, this recipe is not too particular about what size skillet. My particular skillet is 8 inches across the bottom/10 inches across the top (not sure if that makes it an 8-inch or a 10-inch, but I’m thinking 8, because it has an 8 stamped on the handle :) If your skillet is larger than that, no worries. It will still rise and cook just fine. It may be a little shorter, as a smaller skillet tends to make it rise up once it hits the sides. And yes, would be perfect for Christmas morning. See April’s comment above about refrigerating overnight.

  • Reply November 8, 2013

    Suzanne

    Wow, I want to dive right into that yummy looking skilly bread. Fantastic recipe :) and drool worthy photos!

    • Reply November 8, 2013

      Jennifer M

      Thanks so much, Suzanne.

  • Reply November 12, 2013

    Ala

    Lovely! My friends have given in and started buying me food/drink-scented candles so that I can stop making excuses to make them delicious smelling (and tasting!) foods that will fatten them up, because I have such a sweet…nose? (Just kidding, they ask for more sweets and complain only retrospectively when their jeans stop fitting) I swear I get full off of scents alone, and this looks absolutely delightful :) Can’t wait to try it for the next sleepover breakfast!

    • Reply November 12, 2013

      Jennifer M

      I can definitely relate, Ala :) This will more than satisfy in the scent department and it tastes really great, too. Perfect for sleepovers.

  • Reply May 26, 2014

    Kama

    Hi, I’m wondering if this braided coil could be baked just on a regular tray? Does it hold its shape or does it need a form of some sort? I just love braided coils but don’t even have a round dish big enough.

    • Reply May 26, 2014

      Jennifer

      Hi Kama, Yes, you can bake in on a regular tray. The skillet does help keeps it’s shape, so on a tray, maybe make a ring out of tinfoil strips to keep it a bit contained as it rises.

      • Reply May 26, 2014

        Kama

        Thanks for replying! I will definitely give it a try.

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