Do you know that moist, tender interior of a cinnamon roll? The part with just a little bit of a crunchy edge, but mostly it's just soft cinnamon-ey bread? Well, this bread loaf is MOSTLY that. You've got this great crusty edge, but on the inside, throughout the length of the entire loaf, you've got that soft, yummy interior. The whole idea about this loaf are the layers, which you're supposed to peel layer by layer. Well, Chris and I just used our fingers and tore off big chunks and shoved rapidly into our watering mouths once this thing cooled down just enough not to burn our fingers on the caramelized sugar on the bottom. So worth it.
Here's the recipe as it appears on Annie's Eats, minus the great step-by-step photos. Make sure to visit her site for detailed how-to photos.