77 bake from scratch
(160 grams) water, butter, and vanilla
over medium heat until an instant-read
thermometer registers 120°F (49°C) to
130°F (54°C). Add warm butter mixture
to fl our mixture, and beat at medium speed
until combined. Beat in eggs. With mixer
on low speed, gradually add remaining
2 cups (250 grams) fl our, beating just until
combined and stopping to scrape sides of
bowl.- Switch to the dough hook attachment.
Beat at low speed until a soft, somewhat
sticky dough forms, 4 to 5 minutes,
stopping to scrape sides of bowl and dough
hook. Turn out dough onto a lightly fl oured
surface, and shape into a smooth round. - Lightly oil a medium bowl. Place dough
in bowl, turning to grease top. Cover
and let rise in a warm, draft-free place
CINNAMON ROLL LOAF
Makes 1 (9x5-inch) loafThis recipe has all the foundation and
familiarity of the original breakfast classic. We
just rotated and stacked the dough spirals in a
9x5-inch for a modern, compact version with
double the visual appeal. The top layer takes
on the traditional cinnamon roll look, while the
rolls baked against the edges of the pan create
sides covered in graphic swirls. Slice to reveal
the gorgeous interior: a pillowy crumb fi lled
with swirling tunnels and pockets of cinnamon.4 cups (500 grams) all-purpose fl our,
divided
⅔ cup (133 grams) plus 3 tablespoons
(36 grams) granulated sugar, divided
1 (0.25-ounce) packaged (7 grams)
active dry yeast*2 teaspoons (6 grams) kosher salt,
divided
⅔ cup (160 grams) water
1⁄2 cup (113 grams) unsalted butter
1 teaspoon (4 grams) vanilla extract
2 large eggs (100 grams), room
temperature
2 teaspoons (4 grams) ground cinnamon
⅓ cup (76 grams) unsalted butter, room
temperature
Cream Cheese Glaze (recipe follows)- In the bowl of a stand mixer fi tted with
the paddle attachment, combine 2 cups
(250 grams) fl our, 3 tablespoons
(36 grams) sugar, yeast, and 1½ teaspoons
(4.5 grams) salt. - In a medium saucepan, heat ⅔ cup