I would have taken a picture sooner, but this was all that was left by the time I pulled out the camera. I usually make cinnamon rolls for conference morning using my Aunt Sandy's french bread recipe (found here). This year, I made them but added a few twists. The bread rises for nearly an hour while you stir it down a few times. During the stir down-times, I sprinkled in a couple of teaspoons of cinnamon sugar so that the dough would be really infused with that flavor once it was all the way risen. It makes the dough a little bit sticky, but when you roll it out onto the countertop with flour, it is just fine.
The other thing I did was take half the dough and turn it into a bread braid. Here's how:
1. Roll the dough out into a rectangle.
2. Spread a thin layer of butter onto the dough.
3. Spread a 1/4 inch layer of light brown sugar onto the dough, and sprinkle cinnamon on top.
4. Take a pizza cutter and cut 2 inch strips into the dough along the long ends of the rectangle, thus leaving about 4 1/2 inches of non-cut dough where you pile sliced apples.
5. After apples are piled along the middle of the rectangle, take the ends and "braid" them into each other. I folded the end into the apples, then took the strips and just criss-crossed them. At the end of the braid, tuck leftover dough back into the braid.
6. Place on a cookie sheet and bake at 350 for about 25 minutes. Some of the brown sugar will leak out onto the cookie sheet, so make sure and use one with edges.
7. While it cools, drizzle cream cheese frosting all over it. Slice and serve.
It is freakishly delicious, and has been requested for next year and also for Christmas morning. I just love a good versatile bread recipe!
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