Cinnamon Roll Bread

Cinnamon roll bread is soft, sweet, and so yummy. The classic and irresistible flavor of cinnamon rolls is transformed into a sliceable loaf that you can enjoy for breakfast or as a snack, or transform it into a delicious cinnamon bread pudding for a truly mouthwatering dessert. Who can resist fluffy bread with a cinnamon swirl? If you like, you can include sweet, chewy raisins for the perfect contrast and drizzle the whole thing with a sweet glaze – I’m hungry just thinking about it. 

This cinnamon swirl bread recipe is excellent for beginner bakers. The dough is very forgiving, so with a little bit of time and patience, you will have a tasty treat that you made from scratch. This dough is already simple to make by hand but to make it even easier, you can combine all of the ingredients in a stand mixer fitted with a dough hook attachment. This bread is as simple to make as it is delicious to eat! 

Cinnamon bread with icing is a cozy and yummy treat to enjoy at breakfast time. To make a cute and tasty breakfast spread, try serving the cinnamon bread with a persimmon smoothie and pancake cereal. You can also enjoy the bread alongside some breakfast egg puffs or poached eggs with avocado. Of course, it also makes a satisfying afternoon snack with a cup of tea, coffee, or hot chocolate.  However you decide to enjoy cinnamon swirl bread, you will love this sweet and scrumptious recipe. 

Why You’ll Love Cinnamon Roll Bread  

• Great for beginners: Don’t let the intricate appearance fool you! This recipe is surprisingly easy to make, even for beginner bakers. 

• Everyone loves it: Whether you’re hosting a brunch or treating your colleagues to a sweet surprise, this Cinnamon Roll Bread is perfect for feeding a hungry crowd. It’s a guaranteed hit that will disappear in no time.

• Versatile and adaptable: Enjoy cinnamon raisin swirl bread warm out of the oven, slathered with butter, or transform it into French toast for a special-occasion breakfast. You can also turn it into a decadent bread pudding for a delicious dessert. 

Ingredients for Cinnamon Roll Bread 

• Skim milk powder – Milk powder adds sugar and protein to the bread. It helps it rise taller, gives the bread a fluffier texture, and browns the crust more evenly. 
• Dry active yeast – Dry active yeast makes the bread rise and gives it flavor. You can also use instant yeast. 
• Sugar – Sugar goes into the bread dough and the filling to help the crust brown and makes the filling sweet. 
• Bread flour – Bread flour has a higher protein content than all-purpose flour and gives the bread a nice texture. 
• Warm water – Warm water helps “wake up” the yeast and prepare it to make the bread rise. Be careful not to use hot water, since that can kill the yeast. 
• Cinnamon – Cinnamon gives the bread the cinnamon roll flavor we’re going for. 
• Egg white – Brushing the top of the loaf with an egg white gives it a beautiful shiny finish. 
• Butter – Using melted butter in the dough makes it pillowy and rich. You’ll also use butter in the filling, combining it with sugar and cinnamon for the perfect cinnamon roll filling. 
• Vegetable oil – for greasing bowl and plastic wrap for rising, but you can also use butter. 
• Optional ingredient – Raisins 

Helpful Tools

Loaf pan 

Pastry brush 

Measuring cups and spoons 

Stand mixer with hook attachment 

Rolling pin 

Spatula 

How to Make Cinnamon Roll Bread 

Step 1: Prepare the yeast.

In a large bowl, sprinkle the yeast over the warm water. Allow it to sit until the yeast becomes foamy. If your yeast doesn’t foam up, the yeast is dead and won’t make the bread rise. 

Step 2: Mix the dough. 

Add the flour, skim milk powder, sugar, salt, melted butter, and water and mix everything together. When the dough is too thick to stir with a spoon, turn it out onto a surface dusted with flour and knead by hand until smooth and elastic. If you’d like to add raisins to your bread, add them now. Continue kneading the dough until it feels firm and it becomes very hard to knead. You can do this entire step in a stand mixer fitted with a dough hook. Then, shape the dough into a ball.

Step 3: Let the dough complete its first rise. 

Place the dough in a bowl greased with oil, and cover with greased plastic wrap. Allow the dough to rise in a warm place until it has doubled in size. 

Step 4: Roll and fill the dough. 

Stretch and roll the dough into a large rectangle. Brush with beaten egg. Mix together sugar, cinnamon, and melted butter and spread this mixture evenly over the dough. 

Step 5: Shape the loaf. 

Starting at one of the short ends of the dough rectangle, tightly roll the dough up, pinching the ends to seal the roll closed. Then stretch the dough out into a long log, once again sealing the ends of the roll. 

Step 6: Allow the bread to rise a second time. 

Place the dough into a buttered loaf pan, curling it around itself while keeping the seam side down. This creates the swirl pattern in the bread that will be revealed when it is sliced. Cover the loaf with greased plastic wrap and allow it to once again double in size. 

Step 7: Bake the loaf. 

Brush the top of the loaf with the beaten egg white, and bake in the oven until tall, golden brown, and beautiful. Allow the loaf to cool in the pan for about 30 minutes before turning it out onto a wire rack to cool completely. Slice and serve with butter and a cup of coffee for the perfect homemade snack or breakfast. 

Substitutions for Cinnamon Roll Bread  

• Bread Flour: If you don’t have bread flour on hand, you can use all-purpose flour as a substitute. Keep in mind that the texture might be slightly different, but the bread will still be delicious.
• Skim Milk Powder: If you don’t have skim milk powder available, you can replace half of the water in this recipe with milk. 
• Egg: If you don’t have an egg handy, you can brush the top of the loaf with about two tablespoons of heavy cream. 

Recipe Variations 

• Add a cup of raisins to the dough during kneading for a delightful burst of chewy sweetness in every bite. 
• For an extra crunch, sprinkle a handful of chopped nuts, such as pecans or walnuts, on top of the cinnamon-sugar mixture before rolling the dough. It’s a delightful addition that adds texture and flavor.
• Before baking, you can top the cinnamon roll bread with cinnamon sugar and chopped nuts like pecans or walnuts to get a crackly, crispy, nutty crust on your loaf. 
• To make a glaze for cinnamon bread, combine softened cream cheese, powdered sugar, and vanilla extract using a hand mixer. Add enough milk to make a glaze consistency and drizzle it over the bread once it has cooled. 

Tips for Making Perfect Cinnamon Roll Bread 

• Make sure to measure the ingredients, especially the flour, accurately. The best way to measure flour is by spooning it into the measuring cup and then leveling it off with a knife or a spatula – don’t scoop the flour in the measuring cup, or you’ll end up with too much flour. 

• Allow the melted butter to cool to room temperature before using it in the dough. This will prevent it from killing the yeast and ensure a fluffy and tender loaf.

• When rolling the dough, make sure to pinch the ends tightly to seal the roll closed. This will prevent any filling from leaking out during baking.

Serving Suggestions 

This bread is really delicious when served with butter and a hot beverage. 

It is a great addition to any brunch or breakfast spread. 

You can also use it to make ultra yummy French toast.

FAQ

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Cinnamon Roll Bread

The classic and irresistible flavor of cinnamon rolls is transformed into a sliceable loaf that you can enjoy for breakfast or as a snack.

Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs

Course bread, breakfast

Cuisine american

Servings 1 loaf

Calories 3902 kcal

Equipment

• loaf pan
• pastry brush
• measuring spoons and cups
• stand mixer
• dough hook attachment for stand mixer
• Rolling Pin
• spatula

Ingredients

• 1 cup + ¾ tsp warm water
• 1 ¼ tsp active dry yeast
• 2 ½ cups + 6 tbsp bread flour plus extra for dusting
• 1 tbsp skim milk powder
• 2 tsp sugar
• ½ tbsp salt
• 1 ½ tbsp unsalted butter melted and brought to room temperature
• 3/4 cup + 2 tbsp warm water
• 1 cup raisins optional
• 6 tbsp sugar
• 3 ½ tsp cinnamon
• 1/2 egg beaten
• 2 tbsp unsalted butter melted and brought to room temperature
• 1 egg white beaten

Instructions

• In a large bowl, sprinkle the yeast over 1 cup + 3/4 tsp warm water. Allow it to sit until the yeast becomes foamy, about 10 minutes. Then add the flour, skim milk powder, sugar, salt, 1 ½ tbsp of melted butter and ¾ cup + 2 tbsp warm water. Mix everything together for about 1 minute. Turn the dough out onto a surface dusted with flour and knead by hand for 15 minutes.
• If you’d like to add raisins, add them now and continue kneading until the dough feels firm, 3 minutes. If you don’t want to add raisins, just need the dough for 3 minutes. Shape the dough into a ball.
• Place the dough in a bowl greased with vegetable oil, and cover with plastic wrap, making sure to coat the underside of the plastic wrap with oil as well. Allow this to rise until it doubles in size.
• Stretch the dough into a rectangle 11×13 inches in size, and brush with the beaten egg. Mix together the 6 tbsp of sugar and 3 ½ tsp cinnamon and sprinkle onto the bread. Then drizzle on the melted butter. Gently blend the butter, sugar and cinnamon together with the back of a spoon.
• Starting at one of the shorter ends, tightly roll the dough up, pinching the ends to seal the roll closed. Then stretch the dough out until it is 23 inches long and seal the ends by pinching them closed.
• Place the dough into a buttered loaf pan, curling it around itself while keeping the seam side down, to create a swirly pattern when sliced. Cover it loosely with a sheet of plastic wrap greased with oil and allow it to rise for about 45 minutes.
• Preheat the oven to 425F.
• Brush the top of the loaf with the beaten egg white, and bake in the oven for 15 minutes, then lower the heat to 400F and cook for an additional 15 minutes. Then transfer it to a cooling rack and cool for 30 minutes before removing it from the loaf pan.

Video

Notes

Storage Directions 

At room temperature – Put any leftover Cinnamon Roll Bread in an airtight container. It will keep for 2-3 days. 

 

In the freezer: If you want to freeze the bread for later enjoyment, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. It can be stored in the freezer for up to 2 months.

 

How to reheat: To enjoy the bread warm, simply pop a slice in the toaster or warm it in a preheated oven at 350°F for a few minutes until heated through. It will taste just as delicious as when freshly baked!

Nutrition

Serving: 1loafCalories: 3902kcalCarbohydrates: 208.9gProtein: 33.2gFat: 342.1gSaturated Fat: 211.6gCholesterol: 1241mgSodium: 3681mgPotassium: 611mgFiber: 2.7gSugar: 131.9gCalcium: 315mgIron: 7mg

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