Cinnamon Cobblestone Bread

This Cinnamon Cobblestone Bread is a fun and different way to cook and serve a Cinnamon Loaf. 

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Print Recipe

Cinnamon Cobblestone Bread

Ingredients:

1/4 cup warm water
1 package Red Star Platinum Yeast
1 tablespoon Dixie Crystals Sugar
3/4 cup milk
1 egg beaten
4 tablespoons melted butter
3 cups white all purpose flour
1 cup melted butter
1 cup brown sugar
2 tablespoons cinnamon
1 stick melted butter
1 cup Dixie Crystals powdered sugar
1 tablespoon Nielson Massey orange extract
enough water to thin glaze if necessary

Directions:

Add water, yeast and sugar to a mixing bowl. Let sit for 5 minutes to prove. Once yeast is bubbly add milk, egg and butter. Attach the dough hook and knead for 5 minutes. Remove dough and transfer to a greased bowl. allow to rise until double in size about 90 minutes. Punch down dough and place on a lightly four surface. divide into 24 equal pieces. (well as equal as you can get) Roll dough into balls and dip the balls in the melted butter and then the sugar mixture. Stack 12 balls into a greased loaf pan. Stack the other 12 balls in another loaf pan. Bake in a preheated 350 degree oven for 30-45 minutes or until the dough is cooked through.

For the glaze, combine the powdered sugar and the orange extract. Add enough water to make it spreadable. Put glaze on still warm bread.

• Aperol Cocktails by Jane’s Adventures in Dinner
• Grapefruit Rosemary Mocktails by Sweet Beginnings
• Teh Tarik (Malaysian Pulled Tea) by Tara’s Multicultural Table

BrunchWeek Breads, Grains and Pastries:

• Homemade Crumpets by A Kitchen Hoor’s Adventures
• Apple Cinnamon Scones with Salted Caramel Drizzle by Family Around the Table
• Cannoli French Toast by Cooking In Stilettos
• Cinnamon Cobblestone Bread by My Catholic Kitchen
• Orange Popvers by The Chef Next Door
• Pretzel Bagels with Roasted Jalapeno Cream Cheese by The Texan New Yorker
• Strawberries and Cream Sweet Rolls by The Redhead Baker
• Yeast Waffles with Fried Apples by Love & Confections

BrunchWeek Fruits, Vegetables and Sides:

• Apple Fritters by The Suburban Soapbox

BrunchWeek Egg Dishes:

• Caramelized onion, Bacon, and Cheddar Egg Tart by Hezzi-D’s Books and Cooks
• Breakfast Quesadillas with Bacon and Cheesy Eggs by Casa de Crews
• Chorizo Egg Breakfast Skillet by Brunch-n-Bites
• Crab Souffle by A Day in the LIfe on the Farm
• Ham, Egg and Cheese Crepes by From Gate to Plate
• Picante Omlette Pie by Feeding Big and more
• Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen

BrunchWeek Main Dishes:

• Curried Fish Tacos by Nik Snacks
• Ham and Mushroom Strata by That Skinny Chick Can Bake
• Mini Croque Monsieurs by Making Miracles
• Roman Breakfast Sandwich by Palatable Pastime
• Strawberry Chicken Salad by The Barbee Housewife
• Yogurt-Marinated Pesto Lamb Lollipops by Culinary Adventures with Camilla

BrunchWeek Desserts:

• • Gluten Free Citrus Pastries by Gluten Free Crumbley
  •