The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Breakfast Bread

Advertisement

Ingredients

½ cup milk

½ cup oil

½ cup sugar

½ teaspoon salt

2 eggs, beaten

1 package of yeast (¼ ounce)

¼ cup warm water

3 ½ - 4 ½ cups flour

1 stick butter, melted

⅔ cup dark brown sugar

2 teaspoons cinnamon

1 cup nuts, chopped

1 cup powdered sugar

2 tablespoons warm milk

½ teaspoon vanilla

Directions

  1. Scald milk. In blender, combine milk, oil, sugar, eggs, and salt. Blend until mixed.
  2. Add yeast which has been combined with warm water.
  3. Add flour until dough is stiff. Place in greased bowl. Cover until doubled (overnight).
  4. Punch down and knead dough. Divide dough in half. Roll out half of dough to 8 x 12 rectangle.
  5. Mix brown sugar, cinnamon, and nuts in bowl.
  6. Brush rolled dough with half a stick of melted butter. Cover with half of the brown sugar, cinnamon, and nuts mixture. Starting with long side, roll up jelly-roll fashion. Place roll in pie pan to form a circle and pinch ends together. Cut dough at 1-inch intervals with scissors ¾ of the way through. Repeat with other half of dough in another pie pan.
  7. Allow dough to rise until doubled. Bake at 350 degrees for 20 minutes.
  8. Combine powdered sugar, warm milk, and vanilla to make glaze. Glaze cakes while still warm from the oven.
Print Recipe