Cinnamon TwistIn your life, where do cinnamon rolls fit in? Cinnamon rolls with the sticky drippy frosting. Do you dare to eat them? Or make them? I’ve kept away from them, to be honest.

But the January/February 2017 issue of Bake From Scratch, with all its useful photos, showed me how to make cinnamon roll dough and twist it into a delightful bread. And this is without the sticky goo.

Cinnamon TwistFirst, the dough. I did take the temperature of my microwaved milk, to make sure it was heated no hotter than 110 degrees F. I did weigh my yeast, to make sure I had .25 oz. The paddle attachment and then the dough hook were necessary in my stand mixer. My dough doubled in size in 90 minutes.

Next, the rolling, cutting, and twisting. How decadent to spread a whole stick of softened butter on the rectangle of dough. Now, depending upon your gracefulness, you’ll twist the sugared dough into a lovely wheel. For me, it was enjoying the thrill of the hands-on exercise. Hands in the dough.

After baking for 55 minutes, I got a buttery, bready prize that was just sweet enough. Surprise yourself with this one.

PREP TIME: yeast foams in 10 minutes, dough rises in 90 minutes; twisted dough puffs in 30 minutes, bread bakes in 55 minutes
TASTE: buttery, sweet bread

Not yet ready to put this magazine down, next time I will make the “Kahlua Espresso Cake” (recipe below). Come back to my site next week, to see more buttery deliciousness.

Kahlua Espresso Cake
Bake From Scratch, January/February 2017
Makes 1 (9x5-inch) loaf

1 cup (227 grams) unsalted butter, melted
1 cup (200 grams) granulated sugar
2 tsp. vanilla bean paste
1/2 cup whole milk
1/2 cup Kahlua
2 Tbsp. instant espresso powder
3 large eggs, lightly beaten
3 cups (375 grams) all-purpose flour
2 tsp. (10 grams) baking powder
1/4 tsp.  kosher salt

Swirled Glaze:
1 cup plus 4 Tbsp. confectioners’ sugar, divided
1 Tbsp. Kahlua
1 tsp. instant espresso powder
2 Tbsp. heavy whipping cream

Preheat the oven to 325 degrees F. Spray a 9x5-inch loaf pan with baking spray. Line with parchment paper, letting excess extend over sides of pan.

For cake: In a large bowl, stir together melted butter, sugar and vanilla bean paste. Add milk, coffee liqueur and espresso powder, stirring until coffee is dissolved. Whisk in eggs, flour, baking powder and salt. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, about 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

For glaze: In a small bowl, stir together 1/2 cup plus 2 Tbsp. (74 grams) confectioners’ sugar, coffee liqueur, and espresso powder. In another small bowl, stir together cream and remaining 1/2 cup plus 2 Tbsp. (74 grams) confectioners’ sugar. Pour glazes over cooled cake, and swirl.