Wednesday, March 16, 2011
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Cinnamon Roll Bread

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

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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
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41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

  1. #
    1
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    2
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    3
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

  4. #
    4
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

  5. #
    5
    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

  6. #
    6
    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    7
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    8
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

  9. #
    9
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    10
    Katrina — August 18, 2009 at 3:49 pm

    Awesome!
    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    11
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

  12. #
    12
    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

  13. #
    13
    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

  14. #
    14
    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

  15. #
    15
    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

  16. #
    16
    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

  17. #
    17
    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

  18. #
    18
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! 🙂
    ~ingrid

  19. #
    19
    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat 😉

  20. #
    20
    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    21
    Siobhán — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! 🙂

  22. #
    22
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    23
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    24
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

  25. #
    25
    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
    26
    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! 🙂

  27. #
    27
    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    LOVE THEM!
    They would be good for my kid’s teachers!

  28. #
    28
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
    29
    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

  30. #
    30
    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

  31. #
    31
    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out 🙂

  32. #
    32
    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. 🙂

    I don’t bake much, but I have some wonderful recipes on my website you should check out.

    http://www.nowthatsgood.net

    Thanks!

  33. #
    33
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

  34. #
    34
    Fahrenheit 350° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
    35
    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

  36. #
    36
    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

  37. #
    37
    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

  38. #
    38
    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! 🙂

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

  39. #
    39
    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

  40. #
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    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

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    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

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