I am being ever so disciplined lately about my work schedule.
I have been blessed with a lot of work and to get through it I decided I had better put a little bit more structure into my morning. But, because work and I are friends, and because we share a mutual understanding of who is the boss, I have noticed a little ritual creeping into the first half hour at my desk.
Firstly, I donate some time to catching up on social media. You can judge all you want, but it doesn’t mean it’s not happening! Once Facebook and Twitter have been scouted, I head over to my blog roll and trawl my favourites. Currently I follow about 25 blogs so you understand that this can take some time. Finally, if there is still some time left I head on over to Pinterest to swoon and faint over some online pretty. I have to set the clock here because the kiddos could go hungry at dinner time if I allowed my pinning to go unchecked.
One such session led me to finding this recipe for Amish cinnamon bread. I love cinnamon. I love baked goods. And I most definitely love baked goods with cinnamon. So finding this recipe was a no brainer, I had to try it. One of my favourite memories of being in the USA is the smell of cinnamon buns. It greets you when you get off the concourse, when you go to the mall and when you wake up in Evergreen Colorado; your uncle is baking the pop tin version complete with frosting. Oh my Yum!
So I took the recipe and added a cinnamon bun type frosting and the result let me tell you will leave you giddy. You can find similar recipes on Pinterest here and here. This is the one I chose, I am giving it to you exactly as I made it.
The recipe makes two loaves and the original said that they freeze well. So, I don’t think that it is too much of a stretch to assume it meant for you to eat one and freeze one. I have no experience with the freezing part, and in fact struggle to think where these loaves would last long enough in my house to warrant the application. I can’t therefor vouch for the freezing part, but if freezing is something you find yourself doing I would suggest freezing before you add the frosting.
I just said freeze / ing like six times. Funny!
Enjoy your weekend y’all.
- 1 cup (250g) butter, room temperature
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk
- 4 cups flour
- 2 teaspoons bicarbonate of soda
- Mix ⅔ cup sugar with 2 tsp. cinnamon
- 2 cups icing sugar
- ½- ¾ cup milk
- 3 Tbsps. (45g) melted butter
- 2 tsp. maple syrup
- 1 tsp. vanilla essence
- Cream together the butter and the sugar.
- Add eggs and beat well.
- Add the buttermilk, flour and bicarb.
- Mix to a thick batter.
- Spoon half of the mixture into the bottom of two lined bread tins.
- Sprinkle half of the sugar onto the batter and twirl into the batter using a knife.
- Spoon the remaining batter onto the top of each layer and repeat twirling with the remaining cinnamon sugar.
- Bake at 180˚C for about 50 minutes to 1 hour, or until a skewer test comes out clean.
- Cool for at least ten minutes before lifting out of the tin.
- To make the maple frosting, place the icing sugar, melted butter, maple syrup and vanilla essence into a bowl.
- Whisk in enough of the milk to make a pourable, but not too runny icing.
- Drizzle over the loaves.
- Allow to set slightly before slicing (if you are able to wait that long!)