To make your own loaf of cinnamon skillet bread, you’ll need Hodgson Mill flour, Vital Wheat Gluten, and Yeast. The Hodgson Mill Whole Wheat Flour adds a subtle nutty flavor and the Hodgson Mill Best for Bread Flour gives the bread a soft texture and springy, gluten-rich chew. A bit of Hodgson Mill Vital Wheat Gluten helps smooth out the whole grain wheat flour and make it more pliable. Last, but not least, is the yeast.Hodgson Mill Fast Rise Yeast is my go-to yeast and it provides the perfect rise for this sweet dough. With these four high-quality ingredients at your ready, bread baking success is only a matter of time.

Put the flour, vital wheat gluten, sugar, salt, melted margarine, milk and yeast into the pan of a bread machine. Run the dough cycle and knead the dough for 15 minutes or until it has come together into a supple (but not sticky) ball, adding more bread flour or liquid as necessary. Keep the dough in the warm bread machine and allow it to rise for an hour or until doubled in size. 
This step can also be accomplished in a stand mixer or by hand. 

Remove the dough to a lightly floured work surface and divide it into two portions. Roll each half into 28-inch long ropes and brush with melted butter. 

In a small bowl, combine the brown sugar and cinnamon. Sprinkle 3/4 of the sugar mixture evenly over the dough, turning the ropes and rolling them in the sugar as you go. Set the reserved cinnamon sugar aside. 

Next, lay the dough side-by-side and pinch one end of the ropes together. Then, twist the ropes together and pinch the other end. 

Place the twisted ropes in a 10-inch cast iron skillet or baking dish and, starting from the center, wind it around into a circle. Pour any remaining melted butter over the dough and then top with the reserved brown sugar/cinnamon mixture. Cover the dough with a piece of plastic wrap that’s been sprayed with non-stick cooking spray and set aside in a warm spot in the kitchen to rise until almost doubled in size, about 35 minutes. 
I like to turn my oven on for a few minutes (no hotter than 100°F), turn it off and then place my rising dough inside where it’s warm. Works like a charm every time. 
Bake in a 350°F oven for 35 to 45 minutes or until an instant-read thermometer registers 190° from the center of the bread. It may be necessary to lay a loose piece of aluminum foil over the top of the bread if it begins to brown too quickly. 

While the bread is baking, brown the butter in a medium saucepan. Remove from the heat and immediately whisk in the powdered sugar, milk, vanilla and salt. Set the glaze aside until the bread is baked. Be fair warned, this glaze tastes incredible. It’ll take abundant will-power to not eat it all while waiting for the bread to finish up. 

Remove the bread from the oven and allow it to cool for five minutes. Drizzle the glaze evenly over the top of the bread and serve immediately – or should you need to take pictures – the next day.  

Whole Wheat Cinnamon Skillet Bread with Brown Butter Glaze is best served family-style, warm from the pan with a pat of butter on the side. Cinnamon rolls are one of our all-time favorite breakfast treats, and this skillet version is right up there with them. It’s hard not to love a bread made with cinnamon-sugar and topped with a delicious brown butter glaze. And when you’re getting healthy whole grains in each bite, it’s just about impossible not to fall head over heels. Move Whole Wheat Cinnamon Skillet Bread with Brown Butter Glaze to the top of your baking list. Whether you have to wait or not, it’s a winner! Enjoy!

Whole Wheat Cinnamon Skillet Bread with Brown Butter Glaze

Ingredients

• 2 cups Hodgson Mill Whole Wheat Flour
• 2 1/2 cups Hodgson Mill Best for Bread Flour
• 1/2 cup granulated sugar
• 2 tsp Hodgson Mill Vital Wheat Gluten
• 1 tsp salt
• 1/3 cup margarine, melted
• 1 cup whole milk
• 1 package Hodgson Mill Fast Rise Yeast
• 1/3 cup butter, melted
• 1/4 cup brown sugar
• 2 tsp ground cinnamon

Brown Butter Glaze

• 1/3 cup butter
• 1 ½ cups powdered sugar
• 2 Tbsp milk
• 1 tsp vanilla
• 1/8 tsp salt

Instructions

Put the flour, vital wheat gluten, sugar, salt, melted margarine, milk and yeast into the pan of a bread machine. Run the dough cycle and knead the dough for 15 minutes or until it has come together into a supple (but not sticky) ball, adding more bread flour or liquid as necessary. Keep the dough in the warm bread machine and allow it to rise for an hour or until doubled in size. Remove the dough to a lightly floured work surface and divide it into two portions. Roll each half into 28-inch long ropes and brush with melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle 3/4 of the sugar mixture evenly over the dough, turning the ropes and rolling them in the sugar as you go. Set the reserved cinnamon sugar aside. Next, lay the dough side-by-side and pinch one end of the ropes together. Then, twist the ropes together and pinch the other end. Place the twisted ropes in a 10-inch cast iron skillet or baking dish and, starting from the center, wind it around into a circle. Pour any remaining melted butter over the dough and then top with the reserved brown sugar/cinnamon mixture. Cover the dough with a piece of plastic wrap that’s been sprayed with non-stick cooking spray and set aside in a warm spot in the kitchen to rise until almost doubled in size, about 35 minutes. Bake in a 350°F oven for 35 to 45 minutes or until an instant-read thermometer registers 190° from the center of the bread. It may be necessary to lay a loose piece of aluminum foil over the top of the bread if it begins to brown too quickly. 
To make the glaze, brown the butter in a medium saucepan. Remove the pan from the heat and immediately whisk in the powdered sugar, milk, vanilla and salt. Set the glaze aside until the bread is baked.
Remove the bread from the oven and allow it to cool for five minutes. Drizzle the glaze evenly over the top of the bread and serve immediately.