Cinnamon Roll Bread Recipe Dessert Recipe
This delicious Cinnamon Roll Bread combines the rich, spiced flavors of cinnamon rolls with the soft, fluffy texture of bread. It’s perfect for a sweet breakfast or as a delightful dessert, topped with a creamy cream cheese icing.
Ingredients
For the Dough:
- 4½ cups all-purpose flour divided, plus more for rolling out the dough
- ⅓ cup granulated sugar
- 1 packet (2¼ teaspoons) instant yeast
- 1 teaspoon salt
- 1½ cups whole milk
- 6 tablespoons (¾ stick) unsalted butter
- 1 large egg at room temperature
For the Cinnamon Sugar Filling:
- ⅔ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, at room temperature
For the Cream Cheese Icing:
- 2 tablespoons cream cheese
- 1 tablespoon unsalted butter
- 1½ cups confectioners' sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparing the Dough:
- Combine Dry Ingredients: In a stand mixer with the paddle attachment, combine 2 cups of flour, granulated sugar, yeast, and salt. Mix on low speed until evenly combined.
- Warm the Milk and Butter: In a microwave-safe bowl, heat the milk and butter together until the butter is melted and the mixture is warm, about 1 minute 15 seconds. Ensure it’s warm but not too hot.
- Mix Wet and Dry Ingredients: Gradually pour the milk mixture into the flour mixture. Add the egg and mix on low speed until well combined. Increase the speed for 2 minutes until the dough is smooth and sticky.
- Form the Dough: Swap the paddle attachment for the dough hook. Gradually add the remaining 1½ cups of flour and knead on low speed. Continue kneading until the dough is smooth, soft, and pulls away from the sides, about 10 minutes.
- First Rise: Lightly grease a large bowl with nonstick spray. Place the dough inside, cover with plastic wrap or a clean cloth, and let it rise in a warm area until doubled in size, about 1 hour.
Preparing the Cinnamon Sugar Filling:
- Make the Filling: In a small bowl, combine brown sugar and ground cinnamon. Set aside.
Shaping the Bread:
- Shape the Dough: Lightly flour a work surface. Roll out the dough into a 12 × 20-inch rectangle.
- Spread the Butter: Use a silicone spatula to spread softened butter across the dough’s surface.
- Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Form Rolls: Starting from the longer side, roll the dough into a tight log. Cut the log into 12 equal rolls.
- Arrange in Pan: Place 8 of the rolls in a greased 8½-inch loaf pan in two rows of 4. Cut the remaining 4 rolls in half, arranging them on top.
- Second Rise: Cover the pan with a towel and let the dough rise in a warm area for about 1 hour.
Baking the Bread:
- Preheat Oven: Preheat your oven to 350°F.
- Bake: Bake the bread for about 40 minutes or until it is golden brown and puffed up. If browning too quickly, cover loosely with aluminum foil.
- Cool: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack.
Preparing the Cream Cheese Icing:
- Make the Icing: In a microwave-safe bowl, soften cream cheese and butter (15-30 seconds). Whisk in confectioners' sugar, milk, vanilla extract, and a pinch of salt until smooth.
- Ice the Bread: Drizzle the cream cheese icing over the cooled bread. Allow it to set before slicing and serving.
Notes
- If you prefer, you can serve the cream cheese icing on the side for spreading instead of drizzling.
- The dough can be prepared the night before and refrigerated. Allow it to come to room temperature before shaping.
- For extra flavor, add a pinch of nutmeg to the cinnamon sugar filling.
Tried this recipe?Let us know how it was!