As requested, here's the recipe for the bread loaf I brought to the Yak n Sak brunch today. It is based on the "Cranberry Cobblestone Bread" recipe from a Pampered Chef cook book but of course, I figured out a way to cheat. ;) Sorry, I forgot to take a picture before it was eaten...
Tay's Totally Cheating Cinnamon Raisin Cobblestone Bread
Prep Time: 45 minutes • Baking Time: 30-45 minutes
2 cans of refrigerated cinnamon rolls (8 count) with icing packets
4 tablespoons melted butter or something resembling butter
1/4 cup raisins
Cinnamon & sugar for sprinkling
Spray any size bread loaf pan with cooking spray. Unwrap the cinnamon rolls, remove one and set the remainder on a plate for the time being. Unroll the cinnamon roll and cut the dough into 1/2 inch to 3/4 inch long chunks using clean kitchen scissors. Repeat for the rest of the can, until the bottom of your bread loaf pan is covered in dough chunks. Using a table spoon, dribble half of the melted butter over the dough pieces and evenly distribute half of the raisins over the top of both. Sprinkle generously with cinnamon and sugar. (About 1 teaspoon cinnamon and 1 tablespoon of sugar.) Repeat cutting up the next can of cinnamon rolls and then sprinkling the top of the loaf with the remaining butter, raisins, cinnamon and sugar. Bake at 375° for 30-45 minutes total, tenting foil over the loaf during the last 20 minutes to prevent the edges from over-browning. Cool the loaf before removing it from the pan. Clip the corner off the first icing packet and drizzle it's contents running in one direction (horizontally or at an angle running from left to right) and then repeat with the second frosting packet, running the drizzle the opposite direction to create a cross-hatched icing pattern. Serve warm.
This was a very pretty brunch item that has a great presentation but is messy to serve. If you'd like to serve the bread in slices, which looks more elegant, cut your cinnamon roll dough into larger 1 to 2 inch long chunks and try to lay them more uniformly in the pan, as opposed to piling them randomly as this recipe calls for.
For Gift Giving: After icing the top, let the loaf sit for one to two hours until the icing becomes set and then wrap in clear plastic and deliver.