For the Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter ( 1/2 stick)
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned (1/2 stick)
Combine dry ingredients (flour, sugar, salt) in bowl or mixer. In a small sauce pan heat butter and milk together until almost fully melted. Add water and vanilla to the mix. When the wet mixture reaches 115 degrees add the yeast and set aside to rise. After it has, add it to the dry mixture, stir together and add one egg at a time until thoroughly mixed.The mixture will be sticky. Place the sticky dough in greased bowl. Cover with a towel and place in a warm space and allow to rest until doubled in size, about 1 hour.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. Flour the counter top and rolling pin. Roll the dough out to about 12 inches by 20 inches- try your best. Brush melted butter onto the dough and sprinkle all the cinnamon sugar mixture on.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. I used a pizza cutter ;)
You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book.
Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is more of a dark golden brown. The top may be lightly browned, but the center may still be raw. After about 25 minutes, turn it out onto a clean plate
Verdict: It's LIKE a cinnamon roll- I think I would prefer a cinnamon roll :/ I'm picky. It was good and I think the next time I think that I would put it in a bundt pan so that it doesn't overflow in my oven :)