One more quick gorgeous bread before Easter!
Plus this is my Food n Flix recipe for this month as well (skating in at the very last moment, I might add!)
I remembered seeing Runaway Bride before and enjoying it – I remembered the basic premise of the movie, but none of the details, so I was excited to watch it again with foodie goggles on!
It was fun watching the movie again. I’m not a huge Julia Roberts fan, but I do like Richard Gere, and they make a great movie couple – plus the supporting cast was fantastic!
There was tons of food inspiration in the movie. Eggs are a particular standout, but I really wanted to amp up the creativity.
For some reason the scene with the rose tattoo stood out. In one scene, Ike (Richard Gere) ask Maggie (Julia Roberts) to prove that she still has the rose tattoo she got when she was involved with suitor #1.
It got me thinking – could I make something inspired by roses? I loathe rose water, so I knew I wouldn’t go that route. But there are always fruits cut into rose shapes or even breads!
Ever since I made my Twisted Star Cinnamon Rolls and subsequent Twisted Turkey Cinnamon Rolls, my family had been slight obsessed with cinnamon rolls. I don’t make them often, but they’re a welcome treat when I do! So when I saw a recipe for Cinnamon Rose Bread, I knew I had to give it a whirl!
The bread was delicious and the family loved it! The middle was just a tad underdone (Spud loved it), so I’ve made a special note of that in the baking instructions! Also, if the cutting and twisting steps sound confusing head over to Catholic Cuisine – she has a full photo tutorial of this recipe!
Cinnamon Rose Bread
Adapted from Catholic Cuisine
1 tablespoons instant yeast
½ cup very warm water (around 115-120 degrees F)
1/3 cup white sugar
½ cup milk, room temperature
1/3 cup butter, softened
½ teaspoon salt
3 ½ - 4 cups flour
3 tablespoons butter
¼ cup brown sugar
2 teaspoons cinnamon
¼ teaspoon cornstarch, optional
Combine the water, yeast, and a pinch of the sugar in the bowl of a stand mixer. Stir to combine. Allow the yeast mixture to sit for 5 minutes or until foamy.
Add in the milk, sugar, butter, salt, egg, and 2 cups flour. Mix with the paddle attachment until smooth and combined.
Switch to the dough hook. Slowly add the remaining flour until the dough comes together. Knead for about 5 minutes or until the dough is smooth and elastic.
Place the dough in a greased bowl. Set aside in a warm place to rest for about 30 minutes.
Roll the dough into a large rectangle. Spread the butter over the entire surface of the dough. Sprinkle the brown sugar evenly over the dough. If using the cornstarch (it will help thicken the filling) whisk it into the cinnamon. Sprinkle the cinnamon over the surface of the dough.
Starting with a long end, roll the dough in a tight cylinder. Pinch the edges to seal.
Carefully, slice the dough the long way. Gently take the two halves and twist them (it will look almost like a braid). Carefully twirl the dough in on itself to make a rose shape.
Place the dough onto a parchment lined pan. Set aside to rise for 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until deeply browned. Check to make sure the middle of the rose is cooked through! If not, loosely cover the deeply browned edges with foil and continue cooking.
Cool slightly then serve.