There is a bakery in the San Diego area that sells the tastiest breakfast breads ever! They're filled with yummy goodness like lots of cinnamon sugar doused with butter, nuts and fruits.. and the dressing on top just drips with a sticky rich sugary glaze that is definitely finger licking good. But getting to San Diego on a weekly basis is pretty much out of the question for me with a busy family and schedule to keep so I knew I had to do the next best thing and replicate these breads in my own kitchen.
Success!! (This was my first attempt, Cherry Almond Bread) It really just came down to finding the right sweet yeast dough recipe and making the recipe my own from then on out with fillings, extracts, nuts and spices. I don't glaze them as much as the bakery does.. though my kids wish I would, but I make extra sugar glaze with the addition of cream cheese and have it in a separate bowl for dipping.
Here I made the bread loaf into muffins. It was really easy and the steps were all the same except that I used the lined muffin tins. I love the look of the extra paper as a liner, so I cut 5 inch squares of Parchment and filled the pans with that. I used the bottom of a juice glass to shape the papers until I was ready to fill them with the dough pieces and apple filling.
Apple Walnut Filling
1 Can Apple Pie Filling
2 Teaspoons Cinnamon
1 Tablespoon Brown Sugar
1 Cup chopped Walnuts
2 Tsp. Bourbon or Bourbon Vanilla
Combine all ingredients in a bowl.
Cinnamon & Brown Sugar Butter
1 Stick Regular Butter (room temp.)
1 1/2 Tsp. Cinnamon
2 Tbsp. Brown Sugar or Maple Syrup
Blend all ingredients in a mini prep.
Refrigerate or use immediately.
Dough for Sweet Rolls and Breads
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Preheat oven to 375˙
Line a muffin pan with papers. Spray lightly with non stick spray. Tear small chunks of dough and start layering them in the muffin liners interchanging with cinnamon sugar, nuts of your choice and fruit filling. After pan is filled 3/4 of the way up, let rise covered in a draft free location for an additional 30 to 40 minutes.Bake in a pre-heated oven for 20 to 25 minutes depending on your ovens heat. Keep an eye on it so it doesn't over brown. Take out and let rest. Enjoy for breakfast or brunch!