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!
- 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 tablespoon cinnamon
- 2 tablespoons butter, softened
- 2 teaspoons granulated sugar
- 1/2 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 1/2 cup butter, 1/2 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!