Is there anything more comforting than the smell of warm cinnamon rolls? If there is, I can’t think of it right now.
While I love the traditional cinnamon roll, and believe me I do, I thought it would be fun to take my cinnamon roll dough and make it into a swirled loaf. I tried that very thing with my regular recipe and it was a disaster. The buttery filling left the bread wet and the eggs and fat in the dough left the center of the loaf gooey in the center. Gooey in a bad way. Not tasty.
So, I changed the recipe by reducing the amount of filling, the number of eggs and the fat in the dough. The resulting bread was soft, fluffy, tender, and perfect for toasting and buttering for breakfast!
If you have any left that is past the freshness prime you can cube it up and use it in bread pudding. I can’t tell you how good that was!
Cinnamon Roll Bread Yield 1 10” loaf and 6 cinnamon rolls
1/3 cup water, (warmed, 110F)
2 teaspoons dry active dry yeast
1 1/2 cups buttermilk, warmed
1/4 cup sugar
1egg
2 tablespoons unsalted butter, melted and cooled slightly
1 tsp salt
4 1/2 cups white bread flour
Filling:
1/4 cup unsalted butter, softened
1/4 cup brown sugar
2 tablespoons white sugar
3/4 teaspoon cinnamon
1/8 teaspoon cloves
Glaze:
4 tablespoons melted butter, cooled
1 cup powdered sugar
1-2 tablespoons milk
Combine water, sugar and yeast. Allow to activate until frothy, about 10 minutes.
In the bowl of an electric mixer with dough hook, add the yeast mixture, buttermilk, egg, melted butter, flour and salt. Mil on second speed for three minutes, then check the hydration. The dough should be lightly sticky but not cling to the fingers. Adjust as necessary adding additional white flour or water.
Mix on medium high speed for eight minutes, then remove from the bowl and round the dough, making it into a smooth round ball. Put the dough into a greased bowl and cover. Allow to rise until the dough doubles in volume, about 60 to 90 minutes.
While the dough rises prepare the filling by mixing the butter, brown sugar, sugar, cinnamon, and cloves until well blended. Cover and set aside.
Once risen, remove the dough from the bowl and, on a well floured board, press out the air with the palm of your hand. Stretch the dough until it is the size of a half sheet pan (18″ x 15″). Spread the filling evenly over the dough then, starting on the short side, carefully roll the dough into a log.
Measure the dough to 9 1/2″ and cut it. Place into a greased 10” loaf pan. Slice the remaining dough into six pieces and pace into a greased 9″ cake pan.
Cover with greased plastic and allow to rise for 40 minutes, or until the dough is doubled, about an hour.
Preheat oven to 375F while bread rises.
Bake the loaf for 45 minutes or until it is golden brown and sounds hollow when tapped. The rolls bake for 25 to 30 minutes, or until golden brown and the bread is pulling away from the sides of the pan.
While the rolls cool prepare the icing by mixing the butter, powdered sugar, and milk until smooth. Once the cinnamon rolls have cooled ten minutes cover them with as much icing as desired.
Eat warm.
Allow the loaf to cool in the pan for 20 minutes, then turn out onto a wire rack to cool the rest of the way. Wait at least an hour before slicing.
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I am glad you posted this one. I have been waiting for it ever since you tweeted about it. It looks amazing. I might add some raisins to mine:) Nice job!
What a great idea!
Wow, yum! I love everything about it. Now I wish I could just be experiencing the smell of your kitchen while this was baking!!
If I could grab that through the computer screen, I would. The rolls and the bread look delicious!
Yummy! That looks amazing!! And your pictures are stunning.
yum yum yum! looks delicious. i could eat these every morning.
I’ve no words.. its simply delicious!! lovely clicks as usual.
Have a great day!
Ramya
was looking forward to this post – what a great way to enjoy cinnammon roll flavor without going all out with the glaze…although, there was never anything wrong with glaze!
Your photos and posts are just so great! so instructive and in this case just drives us crazy…we want some right now with our morning coffee….?
Oh, this looks fantastic. I can practically smell it through the screen!
I love the smell of cinnamon,always reminds me of Christmas! What a great recipe!
I love cinnamon and bread. I love cinnamon rolls with the frosting slathered on top. Give me some of that for breakfast please!!
Both the cinnamon rolls and bread look great! I have been meaning to try making a yeast based cinnamon swirl bread.
Thanks for posting!
This looks amazing and couldn’t have come at a better time, as my husband was just saying he wanted to try French toast using cinnamon bread for Father’s Day! Thanks for helping me plan my menu!
Wow that looks picture perfect, I can smell it cooking now
That looks so delicious, I want to try this, but I have to have nuts or raisins or both.
The perfect roll bread for a Sunday brunch, it will become one of my favorites!
I, too, have tried unsuccessfully to make cinnamon roll loaf bread. Like you said, without some adjustment, it doesn’t look good. The moisture in the filling create big gaps/holes inside and stuff just oozes out everywhere … Yours looks perfect. Well done! Thanks for the tips.
Mmm… Looks wonderful! I love the idea to use leftovers for bread pudding. Sounds soooo good!
I love both the bread and the buns! I have a weakness for cinnamon buns and these look perfect!
yummy!!! I have to admit, I’d be tempted to frost my toast though. haha
I just made this and it is fantastic, thanks!
Something about the shaping, though: when sliced, the spiral sometimes comes apart. One way to prevent this is dividing the dough into 3 and rolling 3 long logs, and then braiding them.
Noa – What a fantastic suggestion! Thanks!
Looks just perfect.
I LOVE cinnamon roll bread – thanks for the recipe and fantastic picures.