Cinnamon Roll Bread is everything you love about a cinnamon roll baked into a loaf of bread that can be sliced and enjoyed as a special breakfast treat!

Indulge in Homemade Cinnamon Roll Bread: A Sweet Breakfast Revolution

For those who adore the warm, comforting embrace of a classic cinnamon roll but seek a simpler, more accessible delight, Cinnamon Roll Bread emerges as the ultimate answer. Imagine all the luscious, buttery, cinnamon-sugar swirls and tender crumb you crave, neatly baked into a convenient loaf that can be easily sliced and savored. This isn’t just a bread; it’s a breakfast experience, a delightful brunch centerpiece, and an anytime treat that brings joy with every bite.

If you’re a cinnamon roll enthusiast, prepare to fall head over heels for this incredible creation. It masterfully captures the essence of your favorite pastry, transforming it into a bread that’s wonderfully sliceable, perfect for toasting, or simply enjoying as is. Forget ordinary toast – this is an elevated experience, bursting with rich flavor and a tender texture that far surpasses any standard bread.

Why Cinnamon Roll Bread Will Become Your New Favorite

The magic of this bread lies in its irresistible combination of textures and flavors. Each slice offers chewy, cinnamon-spiced bread interwoven with generous swirls of buttery cinnamon sugar. Topped with a delicate drizzle of sweet icing, it’s a symphony for the taste buds – an amazing breakfast, a comforting snack, or a delightful dessert. The aroma alone, as it bakes, is enough to transform your home into a cozy bakery, inviting everyone to gather around.

Everyone I’ve shared a slice of this heavenly bread with has been instantly smitten, always asking for the recipe. And honestly, who could blame them? The sheer delight of a warm, fresh-from-the-oven slice, oozing with cinnamon goodness, is simply unparalleled. I am thrilled to guide you through the process, so you too can fill your home with this incredible fragrance and your tummies with this delicious treat very soon.

The Journey to a Perfect Loaf: Step-by-Step Guide

Crafting this Cinnamon Roll Bread is a rewarding experience, leading to a truly impressive result. Let’s walk through the simple yet satisfying steps to bring this masterpiece to life in your kitchen.

1. Activating the Yeast: The Foundation of Fluffy Bread

You’ll begin by proofing the yeast. This crucial step ensures your bread will rise beautifully. Gently warm some whole milk until it’s comfortably warm to the touch (around 105-115°F / 40-46°C) – think bathwater temperature. If it’s too hot, you risk killing the yeast; too cold, and it won’t activate. Stir in a touch of granulated sugar to give the yeast some food, then sprinkle in the active dry yeast. Let it sit for about 10 minutes. You’ll know it’s ready when a foamy layer forms on top, indicating the yeast is active and eager to work its magic.

2. Preparing the Dry Ingredients

While your yeast is proofing, whisk together the bread flour, ground cinnamon, and kosher salt in a large bowl. Bread flour, with its higher protein content, is ideal for this recipe as it contributes to the bread’s delightful chewiness. The cinnamon infused into the dough itself creates a wonderful fragrant base, complementing the rich filling to come. Set this mixture aside.

3. Bringing the Dough Together

Next, in the bowl of an electric mixer (or a large bowl if kneading by hand), you’ll combine the softened unsalted butter with granulated sugar and light brown sugar until creamy. This blend of sugars adds depth of flavor to the dough. Incorporate the beaten large eggs, mixing until everything is well combined. Then, alternately add portions of your flour mixture and the activated yeast mixture to the wet ingredients. Start by adding one cup of the flour mixture, beat until combined, then pour in the yeast mixture on low speed, followed by two more cups of flour, beating until just incorporated. This gradual addition ensures a smooth, well-mixed dough.

4. Kneading for Perfection

Switch to the dough hook attachment on your mixer and add the remaining flour. Let the dough knead on low speed for 8-10 minutes. The goal is to achieve a smooth, elastic dough that is no longer sticky to the touch. If you don’t have an electric mixer, embrace the therapeutic art of hand-kneading. Flour your surface lightly and knead until the dough reaches the desired consistency. This step develops the gluten, giving your bread its structure and wonderful texture.

5. The First Rise: Patience is a Virtue

Once your dough is kneaded, place the smooth ball into a lightly buttered bowl, turning it once to coat. Cover the bowl tightly with plastic wrap to prevent a skin from forming. Find a warm, draft-free spot in your kitchen – a slightly warmed oven (turned off!), or simply a sunny countertop works wonders. Let the dough rise for approximately 2 hours, or until it has almost doubled in size. This slow rise develops deep flavors and a tender crumb.

6. Preparing the Irresistible Filling

While your dough enjoys its first nap, prepare the luscious filling. Simply stir together melted unsalted butter, light brown sugar, and ground cinnamon. This fragrant mixture is what will create those signature swirls of deliciousness within your bread.

7. Rolling and Filling the Dough

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. With a rolling pin, roll the dough into a large rectangle. Aim for the short end to be roughly the size of your 9-inch loaf pan (about 9 inches), and the long end around 15 inches. Evenly spread the entire surface of the rolled-out dough with your prepared buttery cinnamon brown sugar filling, reaching almost to the edges.

8. Shaping the Loaf and Second Rise

Starting from the 9-inch side, carefully and tightly roll up the dough into a log. This tight roll ensures those beautiful, distinct swirls. Lay the rolled dough lengthwise next to a buttered 9-inch loaf pan. If necessary, trim the ends of the dough log to ensure it fits perfectly inside the pan. Place the dough seam-side down in the loaf pan. Cover it again with plastic wrap and let it rise for another 30 minutes in a warm place. This second rise will give your loaf its final structure and airy texture before baking.

9. The Bake: Golden Perfection

Preheat your oven to 350°F (175°C). In a small bowl, whisk together granulated sugar and ground cinnamon for the topping. Gently brush the top of your risen dough with softened butter, then generously sprinkle the cinnamon sugar mixture over it. This creates a beautiful, caramelized crust. Bake the bread uncovered for the first 30 minutes. To prevent the top from over-browning while ensuring the center bakes thoroughly, cover the loaf loosely with aluminum foil for the remaining 30 minutes of baking. The bread should be golden brown and sound hollow when tapped on the bottom.

10. Icing the Warm Loaf: The Grand Finale

Once baked, let the bread rest in the pan for 10 minutes. This allows it to set slightly and prevents it from crumbling. Then, carefully turn it out onto a wire rack placed over a baking sheet (to catch any icing drippings). While the bread is cooling slightly, whisk together powdered sugar and whole milk in a small bowl until smooth for your icing. Drizzle this glorious icing evenly over the warm bread. The warmth of the bread will allow the icing to melt slightly, creating a beautiful, glossy finish.

Enjoying Your Masterpiece

While it’s tempting to let it cool completely, I highly recommend slicing into it right away. There’s truly nothing quite like warm bread, fresh out of the oven, especially when it’s generously filled with butter, cinnamon, and brown sugar, and topped with a sweet glaze. Don’t get me wrong, it still tastes amazing once cooled, but go ahead and give in to the temptation immediately after you’ve iced it. You’ll be absolutely thrilled you did!

Pro Tips for the Best Cinnamon Roll Bread

Yeast Activation: Always check your yeast. If it doesn’t foam after 10 minutes, your milk might have been too hot/cold, or the yeast is old. Start over with fresh yeast to ensure a good rise.
Kneading: Don’t under-knead. Proper kneading develops gluten, essential for the bread’s structure and chewiness. If kneading by hand, aim for a smooth, elastic dough that springs back when poked.
Warm Rising Environment: Dough loves warmth! A slightly warm (but off!) oven, or a sunny spot, helps the dough rise efficiently. Avoid cold, drafty areas.
Tight Roll: When rolling the dough after spreading the filling, ensure it’s tight. This creates those distinct, beautiful cinnamon swirls in every slice.
Prevent Burning: Don’t skip covering the bread with foil during the latter half of baking. This prevents the top from getting too dark while the inside finishes cooking perfectly.
Don’t Over-Bake: Over-baked bread can be dry. Check for doneness by inserting a wooden skewer into the center – it should come out clean. An internal temperature of 190-200°F (88-93°C) is ideal.

Customizing Your Cinnamon Roll Bread

This recipe is wonderfully versatile! Feel free to experiment with these delicious variations:

Nutty Crunch: Add 1/2 cup of finely chopped pecans or walnuts to your cinnamon-sugar filling for an extra layer of texture and flavor.
Spice it Up: A pinch of nutmeg or cardamom can enhance the warmth of the cinnamon, adding more complexity to the flavor profile.
Cream Cheese Glaze: For a richer, tangier topping, whisk 2 oz softened cream cheese into your icing ingredients until smooth.
Dried Fruit: Mix in 1/4 cup of golden raisins or dried cranberries into the filling before rolling for a fruity twist.

Serving Suggestions & Storage

Cinnamon Roll Bread is fantastic on its own, perhaps with a cup of coffee or tea. It also makes a wonderful addition to a brunch spread. Consider toasting slices lightly to revive their warmth and crispness, then spread with a touch of extra butter. It’s also a thoughtful homemade gift for friends and family!

To store, wrap the cooled bread tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3 days. For longer storage, slice the loaf and freeze individual slices in an airtight container or freezer bag for up to 2-3 months. Reheat frozen slices in a toaster or microwave for a quick and delicious treat.

Embrace the joy of baking and the irresistible aroma that will fill your kitchen. This Cinnamon Roll Bread recipe is more than just a recipe; it’s an invitation to create comforting memories and indulge in a truly special sweet bread.

xoxo,

Cinnamon Roll Bread Recipe

This delightful Cinnamon Roll Bread is everything you love about classic cinnamon rolls, conveniently baked into a sliceable loaf. Perfect for a special breakfast or a sweet treat any time of day!

Recipe Details

Author: Maegan – The BakerMama
Prep Time: 3 hours 30 mins
Cook Time: 1 hour
Total Time: 4 hours 30 mins
Yield: 10 servings
Category: Breakfast

Ingredients

Dough:

1 cup warm whole milk
2 (.25 ounce) envelopes active dry yeast (4 and 1/2 teaspoons)
1 teaspoon granulated sugar
4 cups bread flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar, plus 1 teaspoon
1/4 cup light brown sugar
2 large eggs, beaten

Filling:

1/2 cup (1 stick) unsalted butter, melted
1 cup light brown sugar
2 tablespoon ground cinnamon

Topping:

2 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Icing:

1 cup powdered sugar
2 tablespoons whole milk

Instructions

In a small microwavable bowl, warm the milk for about 90 seconds (105-115°F). If it’s too hot to touch, let cool slightly before adding 1 teaspoon sugar and the two envelopes of active dry yeast. Let the yeast proof for about 10 minutes until foamy.
In a large bowl, whisk together the flour, cinnamon, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth. Add the beaten eggs and beat until well combined. Add one cup of the flour mixture and beat until combined. With the mixer on low speed, pour in the yeast mixture. Add two more cups of the flour mixture and beat on low until just combined.
Switch to the dough hook attachment and add the remaining flour. Let the dough knead in the mixer on low speed for 8-10 minutes or until the dough is no longer sticky and a smooth ball forms. (Alternatively, knead by hand on a lightly floured surface for 10-15 minutes).
Place the ball of dough in a buttered bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours or until almost doubled in size.
When the dough is almost done rising, stir together the melted butter, brown sugar, and cinnamon for the filling.
Turn the dough out onto a lightly floured surface and roll into a long rectangle where the short end is about 9 inches and the long end is about 15 inches. Spread the filling evenly over the entire surface of the rolled-out dough.
Beginning at the 9-inch side, roll the dough up tightly. Lay the rolled dough lengthwise next to a buttered 9-inch loaf pan and cut the ends off to fit the loaf into the pan. Place the rolled dough seam side down in the loaf pan. Cover with plastic wrap and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the 2 teaspoons granulated sugar and 1/2 teaspoon cinnamon for the topping. Brush the dough with the 2 tablespoons melted and slightly cooled butter and then sprinkle with the cinnamon sugar mixture.
Bake the bread in the middle rack of the oven for 30 minutes uncovered. Then cover with foil, to prevent from browning too much, and bake for another 30 minutes. Let bread cool in the pan for 10 minutes before turning out onto a wire rack that’s been placed on a pan to catch any icing drippings.
In a small bowl, whisk together the powdered sugar and milk for the icing. Drizzle the icing evenly over the warm bread. Let cool completely or slice and enjoy warm!