Wilton Cinnamon & Aleppo Pepper Braided LoafBack to category
Wilton Cinnamon & Aleppo Pepper Braided Loaf
You'll love this classic cinnamon bread recipe made with sass ... ahem, we mean aleppo pepper!
Bake your own and share it using #ACMooreInspired.
- Time:several hours
1Prepare pan. Preheat oven to 350°F. Prepare 9-1/4" x 5-1/4" loaf pan with vegetable pan spray.
2Make filling. Stir together 6 tablespoons softened butter, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon cinnamon and 1 teaspoon crushed Aleppo pepper in bowl until well combined.
3Make dough. Stir together the 16 oz. package of hot roll mix and included yeast packet in a bowl. Add 1 cup warm water, 1/4 cup softened butter, 1 egg and 1 egg yolk; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead 1/2 cup all purpose flour in until a smooth dough forms, about 5 minutes. Cover dough and let rest 5 minutes. Roll dough out to a 20" x 12" rectangle. Spread filling evenly over dough surface. Roll up from long end to resemble cinnamon rolls, pinching seam and ends to seal. Cut log in half lengthwise. Twist pieces together and place in prepared loaf pan in an S shape, tucking ends under. Cover pan and let rise in a warm area 15 minutes.
4Bake bread. Uncover loaf and bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes, then turn out onto grid to cool completely. Note: project time does not include the setting, baking and cooling times included in this recipe.
Serves about 12 to 14.