A slice or two of this Cinnamon Roll Bread Loaf will delight you with its softness. Slightly sweet and very delicate, this bread recipe is surely a keeper.
I have mentioned yesterday on Instagram that I am planning to gather all photos of my bread here on the blog and share them on Insta Stories as the bread archive is growing each week! My hope is that I will be able to do it within this month.
It is just like I can’t keep up with the Ig stories. I have not ingrained the spontaneity of this tool yet in my system and I have not made space for another thing to maintain just yet. But my hope is up and I am starting to enjoy it, watching and lurking a few times a day that I am seeing myself enjoying posting in it more in the future.
So, Cinnamon Roll Bread Loaf. Another addition to our growing list of bread recipes. My favorite about it is that it is so soft, it is nicely sweet and it is braided. I love braided breads. It is maybe just the only artsy thing that I can show off.
Not to mention that I am not rocking it totally. It is just that with bread dough, it will always turn out beautifully no matter how imperfect the braiding is.
And you get to have warm, fresh bread in the end. Sweet, buttery cinnamon notes in every soft slice, this Cinnamon Roll Bread loaf is a dream.
And worry not, my friends. Braiding dough is nothing technical. Think of it as some form of play. Let’s see some step by step photos here. Truth is, there is not anything glamorous or sophisticated about it. It is just dough, a bit of mess and some loose ends.
Cinnamon Roll Bread Loaf: The Assembly
After the first rise of your dough, gently punch it down to deflate it. Use a rolling pin to roll it in into a 10 x 18 inches rectangle.
Apply the filling on that rectangle: Brush melted butter all over it. Then sprinkle the cinnamon sugar mixture on top.
With the short edge of the rectangle in your hand, roll the dough into a tight log. Gently press the seams to seal.
Now turn the log so that it is vertically facing you. Using a knife, split the log open, leaving about an inch uncut on the top. Turn each half so that the cut sides are up.
You will have all these loose flaps facing up.
Now the most fun part, start braiding the split logs. Put one over the other, and repeat until you reach the end of the log. Tuck the ends under to seal.
Gently lift the braided dough and transfer it into a large baking tray that is lined with parchment paper. Cover it loosely and let it rise for about an hour, or until the size is doubled.
And actually, this is really the fun part: seeing the dough puff up nicely, all risen and ready for the oven. I love this sight.
Preheat oven to 350 F. Bake the loaf for 18-20 minutes, or until the top is golden.
And behold in from of you, a grand loaf, making your house smell so sweet and nice. Brush the top with melted butter for a delicious finish.
Slice your way into those soft, delicate interior. Cinnamon buns are cute, yes, but some days call for Cinnamon Bread slices. I am sure you will love this one.
Love working with bread dough? Here are more recipes for you:
- Brioche Braid with Photo Tutorial
- Brioche Bread Ring with Honey Stung cream Cheese
- Sweet Beehive Buns
- Whole Wheat Cinnamon Rolls with Easy Caramel Glaze
- Swedish Cardamom Buns
- Almond Star Bread
- Milk Bread
- Japanese Milk Buns
- Japanese Condensed Milk Bread
- And so much more here!
Cinnamon Roll Bread Loaf
- 1/4 cup warm water 105-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk 100-115 F
- 1 large egg
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 1 tsp salt
- 3 and 3/4 cups all-purpose flour
For the Filling
- 1 and 1/2 tsp cinnamon
- 6 tbsp sugar
- 1/4 cup melted butter
- 1 tbsp melted butter
In a large mixing bowl. combine yeast and warm water. Let this mixture stand until foamy or thick, about 5 minutes. Add warm milk, melted butter, egg, sugar, and salt. Mix everything with a wooden spoon.
Add 3 cups of flour, one cup at a time, stirring well after each addition. The mixture will be a shaggy, sticky dough. Add a little bit of the remaining flour and stir, sprinkling about a tablespoon at a time just until the dough gathers in the center of the bowl. You will not need all of the remaining flour.
On a lightly floured board, turn the dough over and knead for about 6-12 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until the size is doubled.
Gently deflate the risen dough. Using a rolling pin, roll the dough into a 10x18 inches rectangle. Spread melted butter all over using a brush. Combine the cinnamon and sugar in a small bowl and sprinkle all over the dough. Starting on the short edge of the rectangle, roll the dough into a tight log.
Turn the log so that it is vertically facing you. Using a sharp knife, cut the log vertically, starting from about an inch into the top end, splitting the log into two halves. Twist each of the cut logs so that the cut sides are facing up. Braid the dough by placing one over the other and repeating until you reach the end of the log. Tuck the ends under to seal.
Gently transfer the dough into a large baking tray that is lined with parchment paper. Cover it loosely and let it rise for about an hour, or until doubled in size. Preheat oven to 350 F. Bake the loaf for 18-20 minutes, or until the loaf is golden. Brush the top with melted butter.