Cinnamon Roll Bread, A Book Review and the Weekly Menu

 This delicious bread contains cottage cheese for extra moistness and nutrition.  They will never know.

I was inspired to make this bread after reading The Grey Wolf by Louise Penney.....

In this book of the series, Gamache gets a call from a voice from the past, a voice that he is not at all happy to hear, and that sets him off on a quest to stop the unthinkable from happening.  Gamache soon finds himself fighting domestic terrorism, unable to determine who is on the right side and who has turned and betrayed their country.

This is the last book in this series available to read.  The Black Wolf is scheduled to be released in October.  I am waiting with bated breath.

This book is laden with food references, as in all of the Three Pines series.  During this read, cinnamon rolls and bread were mentioned more than once.  Coincidentally, I received coupons from VG's, a local grocery store, and in that booklet there was a recipe for Cinnamon Roll Bread.....Perfect.

The audible version of this book has a new narrator, the third in this series.  The first was excellent, but unfortunately, he passed away.  I like this third reader better than the second.

As for the recipe.....that was quite the adventure.  The recipe called for placing 12 rolls, side by side, in a loaf pan and then placing 4 on top. It did not specify how to place them on top, let them do a second rise and bake them.  

After about 20 minutes of baking time, I smelled something burning.  The rolls I had placed on top had started falling off the bread and were landing on the bottom of my oven.  I took the remaining rolls off the top and did the best I could to scrape up those that had fallen, being rewarded with a nice burn on my forearm.

The bread went into my lower oven to finish baking.  And my top oven went into self-cleaning mode.  The bread was delicious, if a little lopsided.  I am amending the recipe to omit the top row, you can bake those up as individual cinnamon rolls by placing them on a baking sheet or into a smaller baking pan.  You could also put them into a mini bread pan, if you want.

I had some cinnamon compound butter in the freezer, which was left from the hot toddies I served during the holidays.  I used this as the base for my filling, but I am sharing the ingredients listed in the original recipe.  You will find the printable recipe card under my weekly menu.

Nic and Pierre are coming for dinner tonight.  We were out of town for Frank's birthday, and they were with their Mom last weekend when the other kids celebrated Mother's Day and Frank's birthday with us, so today is the day we get to spend time with them.

Other than that, this week is pretty quiet.  We are going camping at the State Park, a few miles from us, to get to know our new travel trailer and make sure we have everything that we need for longer trips. So here is what's on the menu this week.

Saturday

Deviled Egg Dip

Strawberry Tomato Salad

Steak Bernaise

Potato Fennel Gratin

Rhubarb Coffee Cake

Sunday Supper

Beef Noodle Soup

Parmesan Herb Muffins

Monday-Camping

Italian Sausages with Onions and Peppers

Deli Salads

Taco Tuesday

Grilled Quesadillas

Wok Wednesday

Chicken Broccoli Stir Fry

Thursday

Hamburgers

Friday

Green Salad with Shrimp

Yield: 10 servings

Author: Wendy Klik

Cinnamon Roll Bread

This delicious bread contains cottage cheese for extra moistness and nutrition. They will never know.

Prep time: 15 MinCook time: 55 MinInactive time: 2 HourTotal time: 3 H & 10 M

Ingredients

Bread

• 4 c. flour
• 2 t. instant yeast
• 1/4 c. sugar
• pinch of salt
• 1 1/2 c. cottage cheese
• 3/4 c. milk, room temperature
• 1 egg, beaten
• cream cheese frosting, if desired

Filling

• 6 T. butter, melted
• 2/3 c. brown sugar
• 1/4 c. flour
• 1 T. cinnamom
• 1 t. vanilla
• dash of salt

Instructions

1. Place the flour, yeast, sugar, and salt in the large bowl of a stand mixer, fitted with the dough hook.
2. Add the cottage cheese and mix until combined, a minute or 2. Gradually add the milk until a dough ball forms, adding more flour, a Tablespoon at a time, if needed.
3. Knead for about 10 minutes on medium speed until dough is smooth and only slightly sticky. Remove from the bowl. Spray bowl with cooking oil and return dough to bowl. Cover and let rise for 90 minutes.
4. Meanwhile, make the filling by combining all the ingredients in a small bowl and set aside.
5. Turn the dough onto a lightly floured surface and roll into a 20x14" rectangle. Spread the filling over the dough and tightly roll into a log.
6. Cut the log into 16 pieces. Place 12 of these pieces into a loaf pan that has been treated with baking spray, 2 rows of 6, side by side, seam side down. (Bake the remaining 4 rolls, separately, as desired). Cover with a towel and let rise for half an hour.
7. Brush the loaf with the beaten egg and bake in a preheated 350* oven for 45-55 minutes, until golden brown and an internal temperature of 185* is reached.
8. Serve with Cream Cheese Frosting, if desired.

Notes

Adapted from a recipe provided by Country Fresh Cottage Cheese.

Nutrition Facts

Calories

384

Fat (grams)

10 g

Sat. Fat (grams)

6 g

Carbs (grams)

62 g

Fiber (grams)

2 g

Net carbs

61 g

Sugar (grams)

21 g

Protein (grams)

11 g

Sodium (milligrams)

188 mg

Cholesterol (grams)

43 mg

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Property of A Day in the Life on the Farm