I usually do this right before bed, then bake it in the morning so it’s fresh for breakfast.
Begin with a basic batch of bread dough, at which point it would be ready to be formed into a loaf.
Wet your hands and the countertop any time the dough starts sticking to them.
Begin to flatten the dough, using you hands.
Flip the dough over and continue to flatten and stretch the dough into a squarish shape.
Keep flipping, flattening and stretching the dough until it’s about 1/4″ thick. Flipping periodically seems to help keep the dough smooth and without holes.
Cover the dough with a layer of honey to taste (I put as thin a layer as possible without tearing the dough badly), leaving about an inch of the edge farthest from you “clean”.
Sprinkle cinnamon (lots!) over the honey.
Gently roll the dough away from you little by little. Take your time!
Seal the roll with the inch of clean dough that you left and quickly and carefully transfer it to the pan.
Ta da! 🙂
This is what it looks like in the morning after rising all night.