Description
This Cinnamon Roll Bread Loaf takes everything you love about classic cinnamon rolls and transforms it into an easy-to-slice loaf. It’s soft, fluffy, and swirled with buttery cinnamon sugar, making it the perfect breakfast, snack, or dessert. Serve it warm, toasted with butter, or drizzled with icing for an irresistible treat!
Ingredients
Scale
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!
Notes
- Storage: Keep at room temperature for up to 3 days or freeze for up to 2 months.
- Variations: Add raisins, nuts, or a powdered sugar glaze for extra flavor.
- Make-Ahead: Prepare the dough the night before and refrigerate after the first rise.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Calories: 250