Cinnamon Roll Bread Loaf cut into slices.

Cinnamon Roll Bread Loaf

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.
Course Breakfast, Dessert
Cuisine American
Keyword Cinnamon Loaf
Prep Time 35 minutes
Cook Time 15 minutes
rise times for the dough 2 hours 30 minutes
Total Time 50 minutes
Servings 12
Calories 277 kcal
Author sanna

Ingredients

  • 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

For Finishing

  • 1 tbsp melted butter

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

Nutrition Facts
Cinnamon Roll Bread Loaf
Amount Per Serving (1 serving)
Calories 277 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 41mg14%
Sodium 251mg11%
Potassium 75mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 11g12%
Protein 5g10%
Vitamin A 315IU6%
Calcium 31mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.