Cinnamon-Vanilla Bread and Tahitian Vanilla Bean Whipped Butter

The soothing aroma of cinnamon and vanilla is sure to impress anybody walking through your front door while making this recipe. Another great development from Rachel at is Cinnamon-Vanilla Bread with Tahitian Vanilla Bean Whipped Butter. We hope you enjoy! 

My love of 

I don’t see that happening anytime soon ever.

In fact, I’m quite sure I’m addicted. Sign me up for rehab but I won’t show up! I’ll be in my kitchen concocting something that will surely have beautiful little black flecks in it.

There’s a company that sells vanilla beans–they’re called Beanilla. Heard of ‘em? I’m quite smitten.

  1. They are located (more or less) in my hometown.
  2. They are very friendly and helpful.
  3. They ship vanilla beans to your door. At a good price!

What’s not to love?

They recently sent me these Tahitian vanilla beans. These aren’t your average Joe vanilla bean.

Plump little suckers, aren’t they? They contain 2-3x the pulp of any other vanilla bean. Beanilla describes them as having a floral aroma with tones of ripe fruit and flavor rich with chocolate, licorice and caramel. I wanted their flavor to shine through so I used them in two different ways: bread and butter. Sounds boring, but it isn’t.

Cinnamon-Vanilla Bread

adapted from The Pioneer Woman

1 cup milk
9 Tablespoons unsalted butter, divided
2.5 teaspoons active dry yeast
2 whole eggs (plus egg for egg wash, see below)
2/3 cup sugar, divided
3.5 cups all-purpose flour
1 teaspoon salt
2 Tablespoons ground cinnamon
beans from one whole Tahitian vanilla bean
egg and milk whisked together for egg wash
extra softened butter for pan

1. Melt 6 tablespoons of butter with the milk. Heat until hot but not boiling. Remove from heat and cool until still slightly warm. Sprinkle yeast over the top, stir once and set aside for ten minutes.
2. In a separate bowl, mix together flour and salt.
3. In the bowl of an electric mixer, combine 1/3 cup sugar and eggs using a paddle attachment. (I don’t have a stand mixer so I used a spoon and then kneaded by hand. I’d suggest the stand mixer if you have one.) Pour in milk mixture and combine. Add half of the flour and continue to beat on medium speed until moistened. Add the rest of the flour and beat until combined.
4. Remove paddle attachment and switch to dough hook. (Or if you’re an unfortunate sucker like me, dump it onto the counter and knead until you lose your mind. Or ten-ish minutes.) Knead dough on medium speed for ten minutes, adding 1/4 cup of flour if necessary, kneading for five more minutes.
5. Heat an empty glass bowl in the microwave for about 15-30 seconds just so it is warm. Pour in a little bit of canola or vegetable oil and toss the tough in the oil so it has a thin coating. Cover the bowl with plastic wrap and place in a warm place for two hours or more.
6. Meanwhile, in a small bowl combine cinnamon, 1/3 cup of sugar and pulp of the vanilla bean (you may need to use a fork or small whisk to break up vanilla bean pulp. Add in 3 tablespoons of cold butter. Using a fork, work together this mixture together until the butter is in pea-size pieces.
7. On a floured or oiled work surface (I used oil), roll dough into a rectangle the width of your loaf pan and 18-24 inches long.
8. Evenly spread butter/sugar/cinnamon/vanilla mixture over rolled out dough. Starting at the far end, roll up dough, keeping it as tight as possible. Pinch seam to create a seal.
9. Coat the loaf pan in softened butter and place roll, seam side down, in the pan. Cover with plastic wrap and let rise for two more hours.
10. Preheat oven to 350 degrees.
11. Create an egg wash by mixing an egg with a little bit (1-2 T) of milk and brush over the top of the loaf. Bake for 40 minutes on the middle or lower rack of your oven.
12. Remove from pan and cool. I recommend toasting slices of this bread and covering with a good helping of this cinnamon butter.

Note: Ree’s original recipe calls for melting the butter for the filling and brushing it on the dough before sprinkling on the cinnamon-sugar mixture. I was looking for pockets of ooey-gooey goodness reminiscent of a cinnamon bread my family gets every year at Christmas, so that is why I went with the chunkier butter method.

Tahitian Vanilla Bean Whipped Butter

1 stick unsalted butter, softened
the pulp of one whole Tahitian Vanilla Bean
pinch of salt
3 Tablespoons powdered sugar

1. Whip all ingredients together using an electric beater or a whisk. Store in refrigerator but serve at room temp.

Verdict: Yum, yum, yum. The bread? Delicious and perfect. The butter? Very, very, very bad if you’re on a diet. You’ll want to spread this stuff on in a thick layer.
Husband’s take:
Him: “May I take this to work?”
Me: “You’ll have to pry it out of my cold dead fingers first.”
Him: “Okay, well can you recreate the whole thing for me to take to work?”
Me: “Buy me a KitchenAid stand mixer and you’ll get way more bread like this.”
Him: “Okay!”
(1 minute of silence)
Him: “What’s a KitchenAid?”
Difficulty: I’m a bread newbie (in fact, this was my first loaf of bread…ever!), so I’m going to call this moderate in difficulty–especially if you don’t have a stand mixer.
Changes I would make: None.

Disclaimer: I received free products and was compensated for this post but all opinions of the vanilla are 100% my own. As always. I’m really crazily in love with vanilla beans and Beanilla is the only place I buy them. 

Share your thoughts, leave a comment!

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