Wednesday, April 25, 2012

Cinnamon Roll Bread

Another yeast-y challenge!

I saw this recipe 2 months ago, and I've been wanting to try it ever since. I got most of my weekly chores done on Monday, so I decided yesterday would be perfect to try this. It was a cold, windy day anyway, might as well bake some bread!

This bread is best when warm. It really does taste like a cinnamon roll inside. It's all gooey and cinnamon-y inside. I had a piece for breakfast this morning, I popped it in the microwave for 30 seconds and recreated the magic all over again.

The bread takes awhile since you have to let it rise, bake it, cool it, and glaze it. But it's so worth it!

The hubby asked why I didn't simply make cinnamon rolls, I defensively told him that I wanted to try this recipe. I've been asked to make cinnamon rolls next time :)

1 cup milk, warmed to 110 degrees
1 packet dry, active yeast
1/3 cup white sugar
1/2 cup bread flour
1 tbsp cinnamon
2 1/2 cups flour
2 eggs, plus 1 egg white
4 tbsp butter, melted
1 tsp kosher salt

1/2 cup butter, softened
3/4 cup brown sugar
2 tsp cinnamon

1/2 cup powdered sugar
1 tbsp milk
1/4 tsp vanilla

1. Mix warm milk through sugar in a large mixing bowl. Let stand for 10 minutes, or until foamy. Stir in the bread flour and continue to stir for 5 minutes. Add cinnamon, eggs, and 1 cup flour. Mix for another 5 minutes. Add the remaining flour, and mix until combined. Add the butter. Knead for 10-15 minutes, adding flour if dough becomes sticky. Dough will be ready when the texture feels as though the dough wants to move cohesively as one piece of dough.
2. Place the dough in a large mixing bowl coated with cooking spray. Cover, and place in a warm place, free of drafts. Let dough rise until doubled, about 90 minutes.
3. Preheat oven to 375 degrees.
4. Combine butter through cinnamon in a small mixing bowl. Cut into mixture until mixture resembles coarse sand.
5. On a well floured surface, roll dough out until 3/4" thickness. Spread 3/4 of the butter mixture on the dough, roll dough up, and place in a greased loaf pan. Spread the remaining butter mixture on top.
6. Place the loaf pan on a cookie sheet and bake in the oven until top is brown, and is melted and gooey, about 35-40 minutes. Cool in pan 20 minutes, then turn out to a cooling rack. Allow to cool 30 more minutes before glazing bread.
7. Combine powdered sugar through vanilla in a small mixing bowl. Stir until you reach a desired consistency for drizzling. Drizzle over bread. Serve immediately or heat bread in the microwave before serving.
8. Enjoy!

Recipe adapted from What's For Dinner?
Linked to: Retro Re-Pin Party


  1. Jessica, I love cinnamon rolls and this looks wonderful.
    Your husband's request that you just make normal cinnamon rolls next time reminds me of some of the requests of my husband.
    I used to often make coffee cake with cinnamon streusel. One day I changed it up. I outdid myself by cooking fresh apples into a pie-filling type of thing with sugar and cornstarch on the stove to be a filling for the coffee cake. He told me it was fine, but he really liked the other coffee cake I made better :) Some guys just don't like change.
    I pinned this to the Retro Repin Party board.
    Thanks for linking up!

    1. Ah, men. What is it with them? LOL. I just noticed this post was from April 25, 2012 and he STILL hasn't got those cinnamon rolls yet. I think I'm going to have to make them :) Thank you for stopping by, and have a great weekend!