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!
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
- Active dry yeast
- Granulated sugar
- Bread flour
- Ground cinnamon
- Kosher salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large eggs
- Powdered sugar
Supplies:
- Small-microwave safe bowl
- Large mixing bowl
- Whisk
- Electric mixer fitted with paddle attachment (or hand mixer)
- 9-inch loaf pan
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 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!
Storage
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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
Hi Corey! I’m sorry to hear this. Did you follow the ingredients and instructions exactly? It’s important to use bread flour and to cover the loaf halfway through the baking time. How long did your loaf bake for?
I made this with quite a few modifications:
1. I cut the recipe in half
2. I substituted butter with Blood Orange olive oil
3. I substituted milk with macadamia milk
4. I lowered the tempo during the second 30 minutes to 300 degrees.
This was my first ever attempt at homemade cinnamon rolls and I must say they were the best I’ve ever eaten!
Thank you for the guidance of your recipe.
Can the dough be made in a bread machine?
Hi Nancy! I’ve never used a bread machine so I couldn’t say for sure. I’m sorry I can’t be of help. I hope it turns out just as great if you give it a try in the bread machine. Enjoy!
Hi, can you make this a day ahead of time and bake the next day or do you have to bake as soon as it’s done rising?
Hi Cori! Yes, you can definitely make it the day before and leave it covered in the plastic wrap in the refrigerator until you’re ready to bake. I’d recommend letting it come to room temperature the next day before baking. Enjoy! 🙂
I used butter instead of shortening, and everything was fine – until the end, when it came out raw in the middle! I was so mortified! No worries, because try, try again – but do you think using butter rather than shortening contributed to this?
The butter cinnamon sugar mix I put on was also more like a syrup. Could that have bumped up the moistness too much?
Thank you for this recipe!
Hi SB! No, shortening or butter would yield the same result. Sounds like it needed to bake longer. What probably happened is that the dough that was rolled in the middle was thicker than the rest of the dough so it required more time to bake. The filling should not have been a syrup consistency. It should have been thicker like in the picture within the post. Assuming you followed all of the ingredients and instructions exactly?
Delicious! I pinned it????
Tried 3 times- never turned into a dough… remained a batter- will move on to another recipe.
Oh goodness, Hanna! I’m so sad to hear that. Did you follow the ingredients and instructions exactly? Did you use better for bread flour? Sounds like you needed more flour to create the dough like you can see in the pictures within this post. Best wishes on another recipe.
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I will try your recipe
Enjoy!