Cinnamon Roll Bread

Wednesday, March 16, 2011

I LOVE cinnamon rolls. LOVE them! I thoroughly enjoy the sweet soft dough and the ooey gooey cinnamon filling. And what’s a cinnamon roll without some icing on top? While I enjoy making cinnamon rolls, sometimes I just don’t have the time to commit.

Enter, the Cinnamon Roll Bread. It comes together in a snap and has all the great flavors of a cinnamon rolls, without the time commitment. I whipped these up on a Saturday morning and we both really enjoyed it. The bread isn’t quite as good as a real cinnamon roll, but it definitely fulfilled a craving.

In case you’re doubting my professed love of cinnamon rolls, be sure to check out the ones I’ve made in the past: Cinnamon Roll Cupcakes, Overnight Cinnamon Rolls, Cinnamon Roll Monkey Bread, and Pumpkin Cinnamon Rolls (with instructions on how to freeze cinnamon rolls).

One Year Ago: Sugar Cookie Bars and Cilantro chicken Burger
Two Years Ago: Creme Brulee

Cinnamon Roll Bread

Yield: 9

Ingredients:

For the Dough
1 1/2 cups flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 Tbsp vegetable oil
1/2 tsp vanilla
1 egg

For the Filling
3 Tbsp butter, room temperature
3/4 cup brown sugar
1 tsp cinnamon
pinch ground cardamon

For the Icing
1 cup powdered sugar
1-2 Tbsp milk or cream

Directions:

Lightly grease an 8×8-inch square baking pan.

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips.

Place pan into a cold oven, then set the oven temperature to 350.

Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.

Recipe from Baking Bites

Bread, Breakfast

1 comment »

12 Responses to “Cinnamon Roll Bundt”

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Nutmeg Nanny — November 16, 2013 at 2:37 pm

I love bundt cakes, I love cinnamon rolls! Thank you for combining them for me 😉 looks wonderful!
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2

Connie — November 18, 2013 at 11:12 am

I love Mary’s “I Love Big Bundts” feature on Food Librarian! Your Cinnamon Roll Bundt looks delicious, and quite possibly a great addition to an holiday table as it is different and unexpected.
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3

Jocelyn (Grandbaby Cakes) — November 18, 2013 at 11:22 am
Thanks so much for sharing and trying my recipe!!
- beantownbaker — November 24th, 2013 @ 5:50 pm
  
  Thanks for posting it in the first place!
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4

sara — November 18, 2013 at 3:45 pm
Yummy! This looks so delicious!!
- beantownbaker — November 24th, 2013 @ 5:50 pm
  
  It really is delicious!
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5

food librarian — December 1, 2013 at 2:47 am
Jen, I can’t wait to try this!!!! It looks fantastic. And I need to work with you and this $5 pig out – or I need to bring this to my work. 🙂 Thanks for baking along with me…your blog is always such an inspiration to me! – mary the food librarian
- beantownbaker — December 1st, 2013 @ 6:55 pm
  
  The $5 pig out is awesome. Thanks for doing I Like Big Bundts again this year!
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Sarah C — December 12, 2013 at 11:38 pm
I just made this cake as a breakfast contribution to a holiday food fest at work. It was a HUGE hit! People were actually waiting for me to arrive in the morning before they’d even tasted it, just because they saw it on the sign-up list. Then once people started eating it, they were actually emailing and IM’ing to rave about how amazing it was. My co-workers have now added it to the list of things they regularly ask me to make. 🙂
- beantownbaker — December 17th, 2013 @ 10:55 am
  
  That’s awesome to hear! Glad the recipe was such a big hit for you.
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Homepage Optimierung 6020 — December 22, 2013 at 10:59 pm

Yes! Finally someone writes about Edellaubbäume.
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sdmoviespoint — August 30, 2019 at 3:39 am

thanks for share post…

Cinnamon Roll Bread