1 1/2 cups warm water
1/4 oz yeast (1 packet)
3 Tbsp brown sugar
3 Tbsp unsalted butter, softened
3 3/4 - 4 1/2 cups flour, divided
1/2 tsp salt
3 Tbsp sugar
1 1/2 Tbsp ground cinnamon
1/2 cup Champlain Orchards apple butter
Pour warm water into the bowl of a stand mixer. Sprinkle yeast over the water. Allow to set about five minutes to allow yeast to bloom.
After the five minutes, add brown sugar and butter to the yeast mixture. Add 2 cups flour and salt and mix on medium speed for 3 minutes.
Add another 1 1/4 cup flour and mix until dough pulls away from the sides of the bowl (cleaning the bowl as it does). Dough may need 1/4-1/2 cup more flour to reach this point.
Turn dough out onto a floured surface and knead in another 1/2-3/4 cup additional flour. Knead until smooth and elastic, about 10 minutes.
Place dough in a greased bowl, cover, and let rise until doubled in size, 30-45 minutes.
While the dough is rising, spray a 9"x 5" loaf pan with nonstick spray. Set aside. In a small bowl, combine sugar and cinnamon. Set aside.
After rising, turn the dough out onto a lightly floured surface and roll into a rectangle. The rectangle should be about 9" on the short side and 1/4" thick overall.
Once rolled to the appropriate size, spread apple butter in a thin layer over the dough. Top the apple butter with the cinnamon-sugar mixture.
Starting from the short end, roll the dough up tightly (like a cinnamon roll).
Using a sharp knife, cut the dough log in half longways, keeping the halves attached at one end.
Take each end of the dough and twist together. Place in the prepared pan. Cover and let rise until doubled in size, 30-45 minutes.
Preheat oven to 350F.
Bake loaf 40-45 minutes, or until golden and loaf sounds hollow when you tap it with your knuckle. Cool bread completely before slicing.
Dust lightly with powdered sugar.
| Adapted from Live to Sweet & Baking a Moment