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 Time1

Cook Time30

Resting Time1 30

Total Time3

Course: bread, breakfast

Cuisine: american

Keyword: bread, cinnamon bread with yeast, cinnamon bun bread, cinnamon raisin swirl bread recipe, cinnamon roll bread, cinnamon roll bread loaf, cinnamon roll bread recipe, cinnamon roll loaf, cinnamon roll loaf bread, cinnamon roll loaf cake, cinnamon swirl bread, cinnamon swirl bread recipe, cinnamon swirl loaf bread, cinnamon yeast bread, how to make cinnamon roll bread, what to put on cinnamon bread, yeast cinnamon bread

Servings: loaf

Calories: 3902kcal

Equipment

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