This delicious Cinnamon Crunch Skillet Bread features sweet yeast bread, with a crunchy cinnamon sugar coating.
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.
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 brioche 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.
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
For the dough:
- 3 cups all purpose flour
- 3 Tbsp. white sugar
- 1 1/2 tsp. fine salt
- 3 tsp. instant or dry active yeast
- 1 cup milk warmed to 105-110° F.
- 3 Tbsp. vegetable oil or melted butter
For brushing the dough:
- 1/3 cup butter melted
- 1/2 tsp. vanilla
For coating the dough in:
- 3/4 cup brown sugar
- 1 1/2 tsp. cinnamon
- 1/4 cup brown sugar
- 1 Tbsp. butter cold
- 1 tsp. cinnamon
- 2 cups icing/confectioners sugar
- 2 Tbsp. maple syrup
- 1/4 cup milk
- 1/4 cup butter melted
- 1 tsp. vanilla
- 1/8 tsp. Salt
- Make the dough: Proof the yeast in 1/4 cup of warm water. Combine the dry ingredients in a large bowl or the bowl of a stand mixer. Add the warmed milk, vegetable oil and proofed yeast. Knead with the dough hook until dough is smooth, adding more flour by the Tbsp. as necessary. Remove dough to an oiled bowl, cover with plastic wrap and let rise to doubled, about 60 minutes.
- Grease a skillet and set aside.
- Divide dough into two pieces and roll into a rope about 3 feet long. Place the dough on to a long piece or parchment or foil wrap and liberally brush with melted butter mixed with the vanilla. Pour the brown sugar/cinnamon mixture evenly alongside the buttered ropes and then roll the ropes in the mixture until evenly covered. Pinch the end of the ropes together and then twist them together, pinching the other end once all twisted together.
- Place twisted ropes into the skillet, starting from the centre and winding it around. (If you have some melted butter left over from brushing, feel free to drizzle it over the dough). Cover the skillet with greased plastic wrap and let rise until doubled.
- Meanwhile, prepare the streusel topping by combining dry ingredients and cutting in the cold butter with a fork. Set aside.
- Preheat oven to 350° F. Once dough is doubled, sprinkle with streusel topping and bake for for 40-45 minutes, covering it with foil after 25 or 30 minutes if is dark enough.
- Meanwhile, prepare the glaze by combining the wet ingredients and adding to the powdered sugar. Stir well until smooth. Pour evenly over bread once it has cooled a bit.