Everything you love about a cinnamon roll baked into a loaf of bread that can be sliced and enjoyed as a special breakfast treat!
If you’re a cinnamon roll lover like me, you’re in for a real sweet treat with this one! It’s everything you love about cinnamon rolls in a loaf of bread that you can slice and eat like a piece of toast, only so much tastier than any toast you’ve ever eaten!
The chewy cinnamon-spiced bread with swirls of buttery cinnamon sugar topped with a little sweet icing makes for a pretty amazing breakfast experience!
Everyone I’ve shared a slice with has loved it and asked for the recipe so I’m anxious to show you how you can have the smell of this delicious bread filling your home and your tummies sometime very soon!
You’ll start by proofing the yeast in some warm milk with a little sugar…
While the yeast is proofing, whisk together the flour, cinnamon and salt…
Then you’ll combine the shortening and sugars before adding the eggs, yeast mixture and flour to form the dough…
Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm place for about 2 hours.
Then you’ll roll the dough out, spread it with the buttery cinnamon brown sugar filling and roll it up tightly to fit in a 9-inch loaf pan…
Once the rolled up dough is place in a buttered loaf pan, you’ll cover it with plastic wrap and let it rise for another 30 minutes before brushing with softened butter and sprinkling with a little cinnamon sugar…
Now it’s ready to bake! You’ll bake the bread for 30 minutes uncovered and then cover it with foil for the remaining 30 minutes to prevent the top from burning while the center bakes all the way through.
Once the bread has baked, you’ll let it rest in the pan for 10 minutes before placing it on a wire rack and drizzling it generously with icing…
I’d highly recommend slicing into it right away because there’s nothing quite like warm bread fresh out of the oven, especially when it’s filled with butter, cinnamon and brown sugar. Don’t get me wrong, it still tastes amazing once cooled, but go ahead and give in to the temptation right after you’ve iced it…you’ll be thrilled you did!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup warm whole milk
- 2 (.25 ounce) envelopes active dry yeast
- 4 cups Gold Medal® Better for Bread™ flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- ½ cup butter flavored shortening or butter, softened
- ½ cup plus 1 teaspoon granulated sugar, divided
- ¼ cup brown sugar
- 2 large eggs, beaten
- ½ cup (1 stick) butter, melted
- 1 cup brown sugar
- 2 tablespoon cinnamon
- 2 tablespoons butter, softened
- 2 teaspoons granulated sugar
- ½ teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons whole milk
- In a small microwavable bowl, warm the milk for about 90 seconds. If it's too hot to touch, let cool slightly before adding 1 teaspoon sugar and the two envelopes of active dry yeast. Let the yeast proof about 10 minutes.
- In a large bowl, whisk together the flour, cinnamon and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening, ½ cup granulated sugar and brown sugar until smooth. Add the beaten eggs and beat until well combined. Add one cup of the flour mixture and beat until combined. With the mixer on low speed, pour in the yeast mixture. Add two more cups of the flour mixture and beat on low until just combined.
- Switch to the dough hook attachment and add the remaining flour. Let the dough knead in the mixer on low speed for 8-10 minutes or until the dough is no longer sticky and a ball forms. You can use your hands for this step if you don't have an electric mixer.
- Place the ball of dough in a buttered bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours or until almost doubled in size.
- When the dough is almost done rising, stir together the melted butter, brown sugar and cinnamon for the filling.
- Turn dough out onto a lightly floured surface and roll into a long rectangle where the short end is about the size of a 9-inch loaf pan and the long end is about 15 inches long. Spread the filling evenly over the entire surface of the rolled out dough.
- Beginning at the 9-inch side, roll the dough up tightly. Lay the rolled dough lengthwise next to a buttered 9-inch loaf pan and cut the ends off to fit the loaf into the pan. Place the rolled dough seam side down in the loaf pan. Cover with plastic wrap and let rise another 30 minutes.
- Preheat the oven to 350°F. In a small bowl, stir together the sugar and cinnamon for the topping. Brush the dough with the softened butter and sprinkle with the cinnamon sugar mixture.
- Bake the bread in the middle rack of the oven for 30 minutes uncovered and 30 minutes covered in foil, to prevent the top from burning. Let bread cool in pan 10 minutes before turning out onto a wire rack that's been placed on a pan to catch the icing drippings.
- In a small bowl, whisk together the powdered sugar and milk for the icing. Drizzle the icing evenly over the warm bread. Let cool completely or slice and enjoy!