Cinnamon Roll Bread is soft, sweet, and packed with cinnamon flavor. It takes everything you love about cinnamon rolls and bakes it into an easy-to-slice loaf—perfect for breakfast, brunch, or dessert.
Why We Love This Cinnamon Roll Bread Recipe
Cinnamon Roll Bread isn’t just a treat; it’s an experience. The first thing that captures your heart is the aroma filling your kitchen. Then there’s the texture—a soft, fluffy bread that’s swirled with sweet cinnamon goodness. Each bite is a delicious hug that warms your soul.
We love that this recipe allows for both simplicity and customization. Whether you choose to add nuts, dried fruits, or even create a cream cheese filling, the base remains mouth-watering and satisfying. Plus, it’s an excellent way to impress family and friends with minimal fuss. The best part? This recipe is incredibly forgiving, making it perfect for both beginner and seasoned bakers. Once you’ve tasted it, you’ll be hooked!
Ingredients for Cinnamon Roll Bread
To whip up this delightful Cinnamon Roll Bread, gather the following ingredients:
- 1 cup warm whole milk
- 2 (.25 ounce) envelopes active dry yeast
- 4 cups bread flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 cup butter (softened)
- 1/2 cup plus 1 teaspoon granulated sugar (divided)
- 1/4 cup brown sugar
- 2 large eggs (beaten)
- 1/2 cup (1 stick) butter (melted)
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons butter (softened)
- 2 teaspoons granulated sugar
- 1/2 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons whole milk
How to Make Cinnamon Roll Bread Directions
Creating Cinnamon Roll Bread is a rewarding process that begins with the simplest ingredients. Follow these straightforward steps to bake a loaf that will captivate everyone who tries it.
Activate the Yeast: Start by warming the milk in a small microwavable bowl for about 90 seconds. After it’s warm (not too hot), add 1 teaspoon of sugar and the two envelopes of active dry yeast. Allow this mixture to sit for about 10 minutes until it froths and bubbles, signaling that the yeast is active.
Mix the Dry Ingredients: In a large bowl, whisk together 4 cups of bread flour, 2 teaspoons of cinnamon, and 1 teaspoon of salt. Set this dry mixture aside while you prepare the wet ingredients.
Cream the Sugars and Butter: In the bowl of an electric mixer fitted with a paddle attachment, combine 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar. Beat these together until smooth. Then, add the beaten eggs and mix until well combined.
Combine Wet and Dry Ingredients: Next, add 1 cup of the flour mixture to the wet ingredients and beat until just combined. With the mixer on low speed, pour in the yeast mixture and add 2 more cups of the flour mixture. Beat this until just combined.
Knead the Dough: Switch to a dough hook attachment and add the remaining flour. Knead the dough in the mixer on low speed for about 8-10 minutes until the dough forms a ball and is no longer sticky.
First Rise: Place the dough ball into a buttered bowl and cover it with plastic wrap. Let it rise in a warm place for around 2 hours, or until it has almost doubled in size.
Prepare the Filling: In a separate bowl, stir together the melted butter, brown sugar, and cinnamon for the filling once the dough is nearly done rising.
Roll Out the Dough: When your dough is ready, turn it out onto a lightly floured surface and roll it into a long rectangle. Spread the prepared filling evenly over the entire surface of the rolled-out dough.
Shape the Dough: Starting from one of the short ends, tightly roll the dough into a log. Trim the ends if necessary to fit into your buttered loaf pan. Place the rolled dough seam side down in the pan and cover it with plastic wrap. Allow it to rise for an additional 30 minutes.
Preheat and Prepare for Baking: Preheat your oven to 350°F. In a small bowl, mix together the 2 teaspoons of granulated sugar and 1/2 teaspoon of cinnamon for the topping. Brush the dough with softened butter and sprinkle the cinnamon sugar mixture over the top.
Bake the Bread: Bake the bread uncovered in the middle of the oven for 30 minutes. Then cover it with foil and bake for another 30 minutes. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
Add the Icing: In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of whole milk for the icing. Drizzle it over the warm bread before slicing and serving.
How to Serve Cinnamon Roll Bread
Cinnamon Roll Bread can be enjoyed in a variety of ways! Slice the loaf into generous pieces and serve it warm, allowing the icing to ooze into every nook and cranny. This bread pairs wonderfully with a cup of coffee or tea for breakfast.
You can also serve it as a sweet addition to a brunch spread. Consider pairing it with fresh berries, yogurt, or even cream cheese for a delightful experience. For an elegant touch, add some whipped cream on the side or dust the sliced bread with a bit more powdered sugar for presentation.
Expert Tips: Cinnamon Roll Bread
- Keep Your Ingredients at Room Temperature: For optimal results, ensure that your butter and eggs are at room temperature before starting. This helps create a well-emulsified dough that rises beautifully.
- Don’t Rush the Rising Process: Allow the dough ample time to rise as described in the steps. A longer rise contributes to a light, airy texture in the bread.
- Monitor the Baking: Ovens can vary in temperature. Check your bread a few minutes before the timer goes off to ensure it doesn’t over-brown.
- Customize Your Filling: Feel free to add nuts, raisins, or even a bit of chocolate to the filling. These additions can elevate the flavor profile and make the bread uniquely yours.
How to Store Cinnamon Roll Bread
To keep your Cinnamon Roll Bread fresh, store it in an airtight container at room temperature. It should stay delicious for up to 3 days. If you want to enjoy it later, consider freezing it. Wrap the loaf tightly in plastic wrap, and then place it in a freezer bag or foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before enjoying, and reheat slices in the oven or microwave to bring back some of the fresh-baked goodness.
Variations of Cinnamon Roll Bread
Cinnamon Roll Bread is versatile! Here are a few variations you can try:
- Nutty Delight: Add chopped walnuts or pecans to the filling for extra crunch and flavor.
- Fruity Twist: Consider incorporating dried cranberries or chopped apples into the filling for a fruity surprise.
- Chocolate Lovers: Mix in chocolate chips with your filling for a decadent treat that chocolate lovers will adore.
- Frosting Variations: Swap the powdered sugar icing for cream cheese frosting for a richer, tangier flavor that complements the cinnamon perfectly.
Frequently Asked Questions about Cinnamon Roll Bread
What makes Cinnamon Roll Bread different from regular cinnamon rolls?
Cinnamon Roll Bread merges the soft, buttery texture of traditional cinnamon rolls with the form of a loaf. This allows for easier slicing and serving, making it ideal for breakfast or brunch.
How do I know if my bread is done baking?
You can tell if the Cinnamon Roll Bread is done when it’s golden brown, and a toothpick inserted into the center comes out clean. The internal temperature should be around 190°F.
Can I use a different type of flour?
Yes, you can use all-purpose flour, but the texture may differ slightly. Bread flour provides a higher protein content, which helps create a chewier, airy texture.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough and place it in the refrigerator after kneading. This method allows for slow fermentation, enhancing the flavor. Just bring it back to room temperature before rolling out and proceeding with the filling and shaping steps.
Cinnamon Roll Bread
Ingredients
Dough Ingredients
- 1 cup warm whole milk Warmed in microwave for about 90 seconds
- 2 envelopes active dry yeast Each envelope is 0.25 ounce
- 4 cups bread flour Plus extra for rolling out
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 0.5 cup butter (softened)
- 0.5 cup granulated sugar Divided into two parts
- 1 teaspoon granulated sugar For yeast activation
- 1/4 cup brown sugar
- 2 large eggs (beaten)
- 0.5 cup butter (melted)
Filling Ingredients
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons butter (softened)
- 2 teaspoons granulated sugar
- 1/2 teaspoon cinnamon
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
Activation
- Warm the milk in a small microwavable bowl for about 90 seconds. Add 1 teaspoon of sugar and the two envelopes of active dry yeast. Allow it to sit for about 10 minutes until frothy.
Mix Dry Ingredients
- In a large bowl, whisk together 4 cups of bread flour, 2 teaspoons of cinnamon, and 1 teaspoon of salt. Set aside.
Cream Ingredients
- In an electric mixer bowl, combine 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar. Beat until smooth, then add the beaten eggs and mix until combined.
Combine Mixtures
- Add 1 cup of the flour mixture to the wet ingredients and beat until just combined. With the mixer on low, pour in the yeast mixture and add 2 more cups of flour mixture.
Knead Dough
- Switch to a dough hook and add the remaining flour. Knead on low speed for about 8-10 minutes until the dough forms a ball and is not sticky.
First Rise
- Place the dough in a buttered bowl and cover with plastic wrap. Let it rise in a warm place for about 2 hours, or until nearly doubled.
Prepare Filling
- In a separate bowl, mix the melted butter, brown sugar, and cinnamon for the filling.
Roll Out Dough
- Turn the dough out onto a floured surface and roll into a long rectangle. Spread the filling evenly over the surface.
Shape Dough
- Roll the dough tightly from one short end into a log. Trim ends if necessary and place seam side down in a buttered loaf pan. Cover with plastic wrap and allow to rise for 30 minutes.
Preheat Oven
- Preheat oven to 350°F. Mix 2 teaspoons of granulated sugar and 1/2 teaspoon of cinnamon for the topping. Brush the dough with softened butter and sprinkle topping over the top.
Bake Bread
- Bake uncovered in the middle of the oven for 30 minutes, then cover with foil and bake for another 30 minutes. Let cool in the pan for about 10 minutes before transferring to a wire rack.
Add Icing
- In a small bowl, whisk together powdered sugar and whole milk for the icing. Drizzle over warm bread before slicing.