Cinnamon Bread made from Olive Oil Artisan Dough

We ate our 48 cinnamon rolls in a flash and now it’s time to make cinnamon bread (my freezer cooking classes did assist). I made two loaves using the olive oil Artisan dough or you can choose to use canola oil, any neutral flavored oil will work. I used a quicker method of allowing the dough to come to room temperature. I divided my dough in three portions because I made two bread loaves and a Stromboli at the same time.  I rolled it out and decorated it with cinnamon and honey. I allowed my raisins to soak in water to plump up (per my friend’s suggestion) while the dough was resting. I made one with raisins and one without.

It’s very much like the cinnamon roll procedure. I sprinkled it with 2 teaspoons cinnamon and drizzled it with honey. But you go ahead and use what you like, brown sugar and cinnamon or raw sugar or white sugar and cinnamon. They’re all good–use what  you have. Once the dough rested, I rolled it up and pinched the side and placed it into a greased loaf pan. I just sprayed mine with cooking spray. Bake at 350 for about 45-50 minutes or until golden brown. Smaller or larger loaf pans will require baking time adjustments. Allow the loaf to cool for ten minutes in the pan and then remove and cool on a rack.

Cool completely before slicing and use a serrated knife if possible. Electric knives work great. I wrap an entire loaf in plastic wrap and then I place one or two loaves in a gallon size bag (which is reusable). Thaw room temperature 12-24 hours. Reheat in the microwave for a soft texture or toast in a toaster oven or toaster. Yum. I’m reminiscing now.

Freeze a whole loaf for a future meal or give away in a clear cellophane bag tied with a grosgrain ribbon. Allow someone else to enjoy the fruit of your “five minute dough” labor.

What baked items do you like to give away?