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Cinnamon Roll Bread

Is there anything more comforting than the smell of warm cinnamon rolls?  If there is, I can’t think of it right now.

 

Cinnamon Roll Bread 

 

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.

 

Cinnamon Roll Bread 

 

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!

 

Cinnamon Roll Bread  

 

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

Cinnamon Roll Bread 

Combine water, sugar and yeast. Allow to activate until frothy, about 10 minutes.

Cinnamon Roll Bread Cinnamon Roll Bread Cinnamon Roll Bread 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. 

 

Cinnamon Roll Bread Cinnamon Roll Bread 

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.

Cinnamon Roll Bread Cinnamon Roll Bread 

While the dough rises prepare the filling by mixing the butter, brown sugar, sugar, cinnamon, and cloves until well blended.  Cover and set aside.

Cinnamon Roll BreadCinnamon Roll BreadCinnamon Roll Bread

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. 

 Cinnamon Roll Bread Cinnamon Roll Bread 

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.   

Cinnamon Roll Bread Cinnamon Roll Bread

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.

Cinnamon Roll Bread Cinnamon Roll Bread 

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.

 

Cinnamon Roll Bread 

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.  

Cinnamon Roll Bread

Eat warm.  

Cinnamon Roll Bread 

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.

Cinnamon Roll Bread 


© 2009, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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29 Responses to “Cinnamon Roll Bread”

  1. maria says:

    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!

  2. What a great idea!

  3. Wow, yum! I love everything about it. Now I wish I could just be experiencing the smell of your kitchen while this was baking!!

  4. Bridget says:

    If I could grab that through the computer screen, I would. The rolls and the bread look delicious!

  5. Sunshine Mom says:

    Yummy! That looks amazing!! And your pictures are stunning.

  6. yum yum yum! looks delicious. i could eat these every morning.

  7. Ramya Kiran says:

    I’ve no words.. its simply delicious!! lovely clicks as usual.

    Have a great day!
    Ramya

  8. 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!

  9. s. stockwell says:

    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….?

  10. Oh, this looks fantastic. I can practically smell it through the screen!

  11. Ruth says:

    I love the smell of cinnamon,always reminds me of Christmas! What a great recipe!

  12. jenn says:

    I love cinnamon and bread. I love cinnamon rolls with the frosting slathered on top. Give me some of that for breakfast please!!

  13. Kevin says:

    Both the cinnamon rolls and bread look great! I have been meaning to try making a yeast based cinnamon swirl bread.

  14. Thanks for posting!

  15. 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!

  16. Amanda says:

    Wow that looks picture perfect, I can smell it cooking now :)

  17. Angie says:

    That looks so delicious, I want to try this, but I have to have nuts or raisins or both.

  18. The perfect roll bread for a Sunday brunch, it will become one of my favorites!

  19. 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.

  20. Mmm… Looks wonderful! I love the idea to use leftovers for bread pudding. Sounds soooo good!

  21. Jamie says:

    I love both the bread and the buns! I have a weakness for cinnamon buns and these look perfect!

  22. yummy!!! I have to admit, I’d be tempted to frost my toast though. haha

  23. noa from Jerusalem says:

    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.

  24. Kelly says:

    Noa – What a fantastic suggestion! Thanks!

  25. Michelle says:

    Looks just perfect.

  26. Danica says:

    I LOVE cinnamon roll bread – thanks for the recipe and fantastic picures.

  27. Cinnamon rolls are my favorite. These look a little easier with the same great taste!

  28. joe says:

    Amazingly detailed pictorail – good work! They look soo fluffy – may i have one? It can be torture to look at these kind of pictures. hmmm…. I wonder if you can somehow fill them with …jelly or whipped cream.

Trackbacks/Pingbacks

  1. Cinnamon Roll Bread- MakeaPost - June 19, 2009

    [...] the rest here:  Cinnamon Roll Bread Tags: a-swirled-loaf-, center, cinnamon, filming-with-, for-dancers, left-the-center, right-now-, [...]

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