Cinnamon Roll Bread

A decadent, soft loaf infused with cinnamon-sugar filling and finished with a creamy vanilla glaze, perfect for breakfast or dessert.

Basic Information

• Total Time: 1 hour 30 minutes (active) + 2 hours (total proofing time)

• Difficulty Level: Intermediate

• Community Engagement: 58 comments from home bakers sharing tips and feedback

Ingredients

For the Dough:

• 1 cup (240 ml) whole milk, warmed to 95°F (35°C)

• 3 cups (385 g) all-purpose flour

• ⅓ cup (65 g) granulated sugar

• 2 tsp instant yeast

• ½ tsp fine sea salt

• 6 tbsp (85 g) unsalted butter, softened to room temperature

• 1 large egg, room temperature

For the Filling:

• 8 tbsp (115 g) unsalted butter, melted

• ⅔ cup (145 g) light brown sugar

• ¼ cup (30 g) all-purpose flour

• 2½ tsp ground cinnamon

• ½ tsp vanilla extract

• ¼ tsp fine sea salt

For Assembly & Glaze:

• Nonstick cooking spray (for pan)

• Parchment paper (for loaf pan lining)

• 1 large egg + 1 tbsp water (for egg wash)

• 1 cup (125 g) confectioners’ sugar

• 3 tbsp heavy cream (adjustable to consistency)

• 1 tsp vanilla extract

Step-by-Step Preparation

1. Prepare the Dough (First Proof)

• Warm Milk: Heat milk in a small saucepan over low heat until 95°F (35°C) (warm to touch, not scalding). Let cool slightly if needed.

• Mix Dry Ingredients: In a stand mixer with the dough hook, combine flour, sugar, yeast, and salt. Mix on low for 30 seconds.

• Knead with Wet Ingredients: Add warmed milk, softened butter, and egg. Mix on low for 3 minutes (dough comes together) then medium for 3 more minutes until smooth and elastic (windowpane test: thin, tear-resistant film).

• First Rise: Transfer dough to a lightly greased bowl, cover with plastic wrap, and proof in a warm spot (25–28°C/77–82°F) until doubled, 45–60 minutes.

2. Prepare the Cinnamon Filling

While dough proofs, whisk melted butter, brown sugar, flour, cinnamon, vanilla, and salt in a bowl until thick and spreadable. Set aside.

3. Assemble and Shape the Loaf

• Prep Pan: Grease a 9-inch loaf pan with spray, line with parchment (2-inch overhang for easy removal).

• Roll Dough: On a floured surface, roll proofed dough into a 12×20-inch rectangle (30×50 cm). It will be slightly sticky—this is normal.

• Spread Filling: Evenly spread cinnamon filling across dough, leaving a ½-inch border top edge.

• Roll & Cut: Roll tightly from a long side into a log, stretch to 24 inches, then slice into 16×1½-inch (3.8 cm) pieces with a sharp serrated knife.

4. Second Rise & Baking

• Arrange in Pan: Place 12 pieces (2 rows of 6) in the pan, seam-side down, then 4 pieces in the center.

• Final Proof: Cover loosely with plastic wrap; proof until dough rises 1 inch above pan edge, 45–60 minutes.

• Bake: Preheat oven to 350°F (175°C). Brush loaf with egg wash (egg + 1 tbsp water). Bake 50–55 minutes, covering with foil after 20–25 minutes if top browns too quickly. Internal temp should reach 200°F (93°C).

5. Prepare Glaze & Finish

• Glaze: Whisk confectioners’ sugar, cream, and vanilla until thick (add cream if too thick, sugar if too thin). Cover with plastic wrap to prevent skinning.

• Cool & Glaze: Let loaf rest 15 minutes in pan, then lift with parchment to a rack. Cool 30 minutes before drizzling glaze evenly over the top.

Chef’s Tips & Community Insights

• Fermentation: Avoid drafts or direct heat. For cold rooms, use an oven proof setting (no heat) or warm water bath (175°F/79°C) with a pan of water.

• Slicing Hack: Use dental floss folded 3x for clean cuts—slide under log, cross over, pull gently for even slices.

• Texture Adjustment: If dough is too sticky, dust surface with flour; if dry, mist lightly with water.

• Storage: Best fresh, but leftovers improve after 24 hours. Store in a plastic bag; reheat slices 10–15 seconds in microwave for freshness.

“Doubling the dough and filling made this the most visually stunning cinnamon bread—swirls are perfect, and it’s easier than babka!” — Community Tester

“The sticky dough is worth it! The loaf holds its shape beautifully, with filling that oozes into each slice.” — Home Baker

Yields: 1 loaf (16 servings). For best results, use high-quality butter and fresh yeast.