Cinnamon Roll Bread is everything you love about a cinnamon roll baked into a loaf of bread that can be sliced and enjoyed as a special breakfast treat!
A Slice of Heaven!
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!
Give In To Temptation!
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! It has all the yummy flavors of a classic homemade cinnamon roll. If you’ve ever tried my cinnamon roll lasagna, you’ll trust me when I say, this is a must-make.
I’d highly recommend slicing into it right out of the oven 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!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Whole milk: warm milk proofs the yeast as well as adds moisture to the bread. It also helps bind the powdered sugar for a smooth and drizzling icing.
- Active dry yeast: leavening agent that makes the cinnamon roll bread dough rise.
- Granulated sugar: sweetness that helps with texture, browning and moisture retention. Sugar also feeds the yeast while it’s proofing.
- Bread flour: gives the bread structure, form and chew.
- Ground cinnamon: adds warmth and flavor that complements the sweetness so well.
- Kosher salt: enhances the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
- Unsalted butter: adds richness, moisture and flavor to the bread. The butter in the icing adds richness and stability.
- Light brown sugar: adds moisture and chewiness thanks to the molasses content, plus it helps create that gooey, caramelized texture that makes the cinnamon roll bread so indulgent. You can use dark brown sugar instead, but the flavor will be a bit richer.
- Large eggs: enrich the dough by adding fat and structure, contributing to a soft, tender texture. They also help bind the ingredients and support the bread’s rise during baking.
- Powdered sugar: sweetens and thickens the icing to a drizzling texture. Be sure to sift it if it’s clumpy.
Supplies:
- Small-microwave safe bowl
- Large mixing bowl
- Whisk
- Electric mixer fitted with paddle attachment and dough hook attachment (or hand mixer)
- 9-inch loaf pan
Quick Tip: Working With Yeast
A few important tips to baking with yeast. First, be sure to store yeast in a cool dry place. Second, when baking with yeast, give it adequate warmth and time to rise. For instance, on a warm counter. The top of your fridge is a great place, too!
How to Make Cinnamon Roll Bread
- 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 1/2 cup butter, 1/2 cup granulated sugar and 1/4 cup 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 smooth 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 the 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, whisk together the sugar and cinnamon for the topping.
- Brush the dough with the melted and slightly cooled butter.
- Then sprinkle with the cinnamon sugar mixture.
- Bake the bread in the middle rack of the oven for 30 minutes uncovered. Then cover with foil, to prevent from browning too much, and bake for another 30 minutes. Let bread cool in the 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 warm!
Storage
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap each slice tightly in plastic wrap and place in a freezer-safe container or plastic bag. Store in the freezer for up to 3 months. Let defrost at room temperature for a few hours or microwave in 20-30 second if you want a warm treat. You can also warm it, covered in foil, in the oven at 300°F for about 10 minutes to bring back the soft, gooey texture.
My Favorite Cinnamon Recipes
From donuts to breads to every conceivable variation on the beloved ooey-gooey cinnamon roll, if you’re obsessed with cinnamon, My Favorite Cinnamon Recipes are sure to hit the spot!
If you make my Cinnamon Roll Bread and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Cinnamon Roll Bread
- Prep Time: 3 hours 30 mins
- Cook Time: 1 hour
- Total Time: 4 hours 30 mins
- Yield: 10
- Category: Breakfast
Description
Cinnamon Roll Bread is everything you love about a cinnamon roll baked into a loaf of bread that can be sliced and enjoyed as a special breakfast treat!
Ingredients
Dough:
- 1 cup warm whole milk
- 2 (.25 ounce) envelopes active dry yeast (4 and 1/2 teaspoons)
- 1 teaspoon granulated sugar
- 4 cups bread flour
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus 1 teaspoon
- 1/4 cup light brown sugar
- 2 large eggs, beaten
Filling:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar
- 2 tablespoon ground cinnamon
Topping:
- 2 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
Icing:
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- 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 1/2 cup butter, 1/2 cup granulated sugar and 1/4 cup 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 smooth 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 the 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, whisk together the sugar and cinnamon for the topping. Brush the dough with the melted and slightly cooled butter and then sprinkle with the cinnamon sugar mixture.
- Bake the bread in the middle rack of the oven for 30 minutes uncovered. Then cover with foil, to prevent from browning too much, and bake for another 30 minutes. Let bread cool in the 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 warm!
it was really good, but I think I might might’ve mixed it too much because it was a little dense, and the layers kind of fell apart.
Hi Mitch! It sounds like you might have over-mixed the dough or rolled it too thin? Overworking can over-develop the gluten which results in a denser texture. Did you use bread flour? Also, do you think you could have measured too much flour for the dough or floured your surface too much before rolling it out? I hope this helps troubleshoot and that you get to try it again with greater success.
I am still waiting for the dough to rise. I know it will be good though! I did use more cinnamon! I am going through some kind of cinnamon craze right now.
stupid silly question. The ends you cut off, you baked those also, right?
Hi Dee Anne! Yes, the whole loaf is baked and then I sliced into it to show the inside of the loaf for the post. Enjoy!
Use the pillsbury sheet dough saves a lot of time