If you love the sweet, gooey goodness of cinnamon rolls but want the simplicity of a loaf, this Cinnamon Roll Bread Loaf recipe is for you. This recipe combines all the classic flavors of cinnamon rolls—rich butter, fragrant cinnamon, and a touch of sweetness—into a soft, sliceable bread loaf. It’s perfect for breakfast, brunch, or a sweet snack, and it’s easier to make than individual rolls. With a golden crust and a cinnamon-sugar swirl inside, this loaf is sure to become a family favorite!
Ingredients:
For the Dough:
- 1/4 cup warm water (105-115°F)
- 2¼ teaspoons of active dry yeast.
- 3/4 cup warm milk (100-115°F)
- 1 large egg
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tsp salt
- 3 and 3/4 cups all-purpose flour
For the Filling:
- 1 and 1/2 tsp ground cinnamon
- 6 tbsp granulated sugar
- 1/4 cup melted butter
For Finishing:
- 1 tbsp melted butter
Instructions:
- Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
- Mix the wet ingredients: In a large mixing bowl, whisk together the warm milk, egg, softened butter, sugar, and salt until well combined.
- Add the yeast mixture: Pour the activated yeast into the wet ingredients and stir to combine.
- Add the flour: Slowly mix in the flour, one cup at a time, stirring until a soft dough begins to form.Once it becomes too difficult to stir, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the filling: While the dough is rising, mix together the cinnamon and sugar for the filling in a small bowl. Set aside the melted butter for later use.
- Shape the loaf: Once the dough has risen, punch it down and roll it out into a rectangle (about 9×12 inches). Brush the dough with the melted butter and evenly sprinkle the cinnamon-sugar mixture over the surface.
- Roll the dough: Starting from the short side of the rectangle, tightly roll the dough into a loaf shape. Pinch the seam to seal and place the loaf into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf with a cloth or plastic wrap and let it rise again in a warm place for 45 minutes to 1 hour, or until it has doubled in size.
- Bake the loaf: Preheat your oven to 350°F (175°C). Brush the top of the loaf with 1 tbsp of melted butter. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Cool and serve: Allow the cinnamon roll bread loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Conclusion:
This Cinnamon Roll Bread Loaf is the perfect marriage of a traditional cinnamon roll and a soft bread loaf. With a swirl of buttery cinnamon-sugar filling and a golden crust, it’s an irresistible treat that works for any time of day. Whether you’re enjoying a slice with your morning coffee or as a sweet snack, this loaf is sure to bring warmth and comfort to your kitchen.
Cinnamon Roll Bread Loaf: A Sweet Twist on Classic Cinnamon Rolls
A sweet and soft bread loaf with a cinnamon-sugarswirl, combining the best flavors of cinnamon rolls into an easy-to-slice loaf.
Ingredients
For the Dough:
- 1/4 cup warm water 105-115°F
- 2¼ teaspoons of active dry yeast.
- 3/4 cup warm milk 100-115°F
- 1 large egg
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 tsp salt
- 3 and 3/4 cups all-purpose flour
For the Filling:
- 1 and 1/2 tsp ground cinnamon
- 6 tbsp granulated sugar
- 1/4 cup melted butter
For Finishing:
- 1 tbsp melted butter
Instructions
- Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
- Mix the wet ingredients: In a large mixing bowl, whisk together the warm milk, egg, softened butter, sugar, and salt until well combined.
- Add the yeast mixture: Pour the activated yeast into the wet ingredients and stir to combine.
- Add the flour: Slowly mix in the flour, one cup at a time, stirring until a soft dough begins to form. Once it becomes too difficult to stir, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the filling: While the dough is rising, mix together the cinnamon and sugar for the filling in a small bowl. Set aside the melted butter for later use.
- Shape the loaf: Once the dough has risen, punch it down and roll it out into a rectangle (about 9×12 inches). Brush the dough with the melted butter and evenly sprinkle the cinnamon-sugar mixture over the surface.
- Roll the dough: Starting from the short side of the rectangle, tightly roll the dough into a loaf shape. Pinch the seam to seal and place the loaf into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf with a cloth or plastic wrap and let it rise again in a warm place for 45 minutes to 1 hour, or until it has doubled in size.
- Bake the loaf: Preheat your oven to 350°F (175°C). Brush the top of the loaf with 1 tbsp of melted butter. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Cool and serve: Allow the cinnamon roll bread loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!