Well would you look at that! Millie learned some table manners. She’s hoping Melvin will share if she gives him a kiss! We took the leftover egg whites from the hollandaise sauce we made last night and made an egg white sandwich with some colby jack cheese and drizzled our extra tomato hollandaise sauce. #breakfastwithmelvin #melvinandmillie #breakfastwithmelvinandmillie #schnoodle #schnauzer #leftovers

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By far the best cinnamon swirl bread recipe I have found. The dough has a nice and light sweetness to it. I’m excited to experiment more with this dough. Feel free to leave any comments or questions you have while baking!


If you’re like me and often times run out of time while baking bread, place saran wrap over the greased bowl the dough sits in and refrigerate overnight. The next day, take the dough out and let it sit, warm up and rise for about an hour before baking.

Recipe from Food52 - Amanda Hesser 

The Bread Dough

¾cup milk
¼cup room temperature water
1package active dry yeast
½cup sugar
1teaspoon salt
½cup unsalted butter, softened
5 to 5 ½cups sifted all-purpose flour
½teaspoon cinnamon
1tablespoon sugar
2tablespoons melted butter

The Cinnamon Filling
6 tablespoons unsalted butter, softened
2 teaspoons cinnamon
3 tablespoons sugar
3 tablespoons light brown sugar


  1. Scald the milk by warming it in a pan over medium heat until bubbles form around the edge; remove from the heat and let cool.
  2. Pour the water into the bowl of a stand mixer fitted with a dough hook (or a large bowl fitted with your hands). Sprinkle the yeast in the water and let proof until fluffy, about 5 minutes. Add the cooled milk, sugar, salt, and eggs. Beat in 2 cups flour.
  3. Add the butter, and beat until the butter is broken up into small curds. Beat in 1 more cup flour. Add enough remaining flour to make a soft dough. Let rest for 5 minutes.
  4. Knead (in the mixer or by hand), only adding flour as needed, until the dough is soft and velvety and little blisters appear just under the surface. Put into a large well-greased bowl; turn the dough over to bring the greased side up. Cover with a clean damp towel or plastic wrap. Let rise until doubled in bulk, about 2 hours.
  5. Punch dough down; let rise again for 30 minutes or until almost doubled.
  6. Heat the oven to 350 degrees and butter a 9- x 5- x 3-inch loaf pan. In a small bowl, blend the ½ teaspoon cinnamon and 1 tablespoon sugar. In another bowl, prepare the filling: mash together the butter, cinnamon and sugars with a fork until a smooth paste forms.
  7. Flatten the dough, seam-side-up, into a rectangle, 8 inches by 12 inches. Spread the cinnamon filling on top, pushing it close to the edges. Roll the dough into a log, tightly sealing the bottom seam, and place seam-side-down in the prepared pan. Loosely cover the dough with plastic wrap and let rest until puffy and nearly doubled in size, about 30 minutes.
  8. Brush the top of the dough with the melted butter. Sprinkle with the cinnamon sugar. Bake until the bread is a chestnut brown and sounds hollow inside when tapped, 45 to 60 minutes. Let cool in the pan for 1 hour then remove the bread from the pan and continue cooling on a wire rack.
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This is a quick and easy on-the-go breakfast. Take a wheat wrap, spread some peanut butter on it. Then sprinkle some of your favorite granola on top. I like to add craisins and some honey or agave nectar as well. Place a banana in the center and wrap it all up. #breakfastwithmelvin #minischnauzer #humpday

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