January always brings out the bread baker in me. Maybe it's because the heat is cranked up in the house and the radiators are toasty warm -- a great spot for yeast dough to rise.
I was planning on baking a loaf of cinnamon-raisin bread and eating slices toasted and slathered with butter. But then, I ran across this recipe for Cinnamon Bread Twists and everything changed. They seemed like the perfect morning treat alongside my cappuccino. I substituted Nutella for the two tablespoons of apple butter that was called for; probably influenced by the chocolate-hazelnut panettone I just devoured over the holidays from acclaimed Minneapolis bakery Patisserie 46 (definitely worth visiting if you're ever in the Twin Cities).
Best eaten the day they are baked, but still pretty good the day after -- ENJOY!
recipe HERE via the FOOD NETWORK
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