Do You Need Cinnamon Roll Bread?

Cinnamon roll bread became a creation a couple of years ago to make an easier version to slice and serve for brunches and buffets. Using the same great cinnamon roll recipe was the easiest part.

This really began when I was making fresh milled bread. Yes, I occasionally grind my own flour and this dough was what was used for making the first cinnamon roll bread.

But, let’s make it easy for the rest of you who may not have a flour mill and grain bins ready in your home.

You truly can make this with that cinnamon roll bread recipe I shared with you in another post.

Here are the Cinnamon Roll Bread steps:

• Make the dough in the recipe as directed.
• After the first rise, if you are making mini loaves which I do, just divide the dough into four equal portions. You can guesstimate OR weigh the dough and divide–whichever you prefer.
• Next, make the cinnamon and sugar mixture.
• Then, roll out each portion of dough separately…add butter and sprinkle with sugar mixture.
• Now, roll the dough tightly and fit into each greased mini loaf pan.
• Bake in a preheated oven.
• Then glaze, if desired, slice and serve.

This bread makes the perfect gift for neighbors and friends. These have made their way, while warm, to workers working on our home and others in the community.

My great niece helped me make the cinnamon bread and I love those little hands spreading out the cinnamon sugar.

She helped with greasing the pans…

And, spreading the butter on the dough.

The problem with this cinnamon roll bread?

Once you begin making…it becomes a new request that’s hard to keep up! But, brings joy every time.

Bake…

Cool…

Glaze, if desired, and slice!

Be sure to roll tightly, so that it’s a more condensed roll than mine above. Still tasted great, though!

Even with these being “unglazed”, they were loved.

I hope that you’ll try this version and enjoy!

It’s a bit easier for a brunch to have a cinnamon roll loaf to slice and serve than trying to bake cinnamon rolls and keep them warm. Right?

Can you make this recipe in a regular loaf pan?

Yes, you can! just make sure that you cook long enough that the dough is baked all of the way through. Judging on your size pans, it may make 1 or 2 loaves with this recipe. This is the same recipe that I used to make the braided yeast bread, too.

After you divide, whether one large or 4 small, make sure that you let them rise again before baking them.

Baking in mini loaf pans provides an easier serving size for gatherings than the larger loaf pans is why I love to use them.

Here’s the recipe again!

Cinnamon Rolls

A wonderful homemade cinnamon roll that is a favorite! It begins with a great yeast bread dough that can be transformed into cinnamon rolls!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course bread

Cuisine American

Servings 12 rolls

Equipment

• oven
• mixer with bread hook and flat paddle
• measuring cups- liquid and dry
• measuring spoons
• Rolling Pin
• baking pan
• candy thermometer
• thread
• parchment paper
• mini loaf pans, if making cinnamon roll bread

Ingredients

  

• 2 1/2-3 C all purpose flour
• 1 pkg active dry yeast
• 1/4 C sugar
• 1/4 t salt
• 1/2 stick butter, softened-not melted
• 3/4 C hot tap water (105-110°)
• 1 egg room temperature

Cinnamon Roll Topping

• 2/3 C brown sugar
• 2 t cinnamon
• 1/2 C OPTIONAL: pecans, (toasted, if desired)
• 3 T softened butter

Icing

• 1 C powdered sugar
• 1/4 t vanilla
• 1 1/2 T milk

Instructions

 

• Combine 1 C flour, yeast, sugar, salt and soft butter with mixer using regular mixing paddle.
  
• Using the thermometer, test temperature of water with thermometer and measure out water when it is the right temperature- between 105-110°.

  NOTE: Less than 105° will not activate the yeast and over 110° may kill the yeast. If your rolls don't rise…that may be the cause!
• Add water and beat at medium speed with the paddle or regular beaters for 2 minutes.
• Add egg, 1/2 C more flour and beat for one minute on high.
  
• Change to dough hooks. Stir in remaining flour and knead with dough hooks until smooth–about 5 minutes or less.
• Cover the dough with a clean dish towel. Let rest in a warm area for 15-20 minutes.
• Roll out dough on a floured surface into a rectangle with a rolling pin.
• Spread the dough with softened 3 T butter.
  
• Mix together the brown sugar and cinnamon and sprinkle over the butter.
  
• If using pecans–chop them, feel free to toast or not, and sprinkle across the dough evenly.
• Roll up the dough evenly lengthwise. Seal edge with your fingers.
  
• Butter baking dish.
  
• Slice dough into rolls 1" rolls (by using a piece of thread) and going under the roll and crossing above the roll.

  NOTE: enough thread to go under and cross over the roll- about 12"
  
• Place rolls into pan, cut side down.
  
• At this point, you can cover with saran wrap and place them in refrigerator 2-48 hours.
• When you are ready to bake, set out for about 15 minutes to an hour to let the rolls rise again.

  TIP: Add to the stove top while the oven is preheating to have them rise well.
  
• Preheat the oven to 375°.
• Bake uncovered in center of the oven for about 20 minutes. They should not be doughy or too brown.
• While the rolls are baking, mix together the icing ingredients until smooth and desired consistency.
  
• Remove the rolls from the oven and cool slightly. Then drizzle with icing.
  

Cinnamon Roll Loaf Bread

• Roll out dough into four different portions–add butter and filling, roll and add to greased mini loaf pans.
  
• Make sure that you let the dough rise again in the pans before baking, as you did the cinnamon rolls.

  Bake until dough is golden and dough is baked, about 25 minutes.
  
• Glaze, if desired, and slice to serve.
  

Notes

This cinnamon roll recipe is so easy that my students always had the best results. The hard part…? waiting for them to rise!

Because this recipe was a 2 day -90 minute each lab…we simply made the rolls and covered and refrigerated the first day. On day 2, we set them out to rise for 20 minutes–you can let them set out for up to an hour if you have time–and then bake, ice and serve!

The timing listed for this recipe is difficult since it’s simply up to you on how long to wait to bake and serve. That’s part of the beauty.  Make them a day or two before you bake them for a gathering which is soooo helpful….OR…If you are making the morning of, I have baked them without refrigerating and they were perfect that way, too. You choose!

Hope you love them as much as we do!

TIP: Cinnamon Roll Bread

Mini loaf pans simply give a great size for slicing, and if added to the freezer to have later, are simply a perfect amount to have for two to eat before it dries out a bit. 

Keyword cinnamon rolls, cinnamon rolls recipe, homemade cinnamon roll recipe, homemade cinnamon rolls

NOTE: You’ll notice that these loaves look a bit darker and have a coarser texture. That is because they are made with fresh milled flour. Fresh milled flour has no preservatives, so bread made with it don’t “keep” as well as those made with processed flours. The mini loaves offer a smaller size to consume faster than a larger one for just the two of us.

PLUS, it’s a great size to freeze and slice for gatherings with whatever flour you use.

Be watching for fresh milled flour and recipes to come. Since most people don’t grind their own flour, the recipes shared here have been for those who use flour already processed. There’s processed flour in my pantry, too, that I choose for many recipes. My husband, however, loves when I make freshly milled flour recipes!

Hope you will add cinnamon roll bread to your recipe file and print and pin this one! It’s just an easier way to serve a version of cinnamon rolls to guests and gift those small loaves when they are made to those who will enjoy them.

Pampered chef stoneware mini muffin pan is my favorite to use. I’m sad that they have discontinued that piece…If you don’t have that type of pan available, here are some other options…click on the photo for an easy shopping link…affiliate links included…see my disclosure policy.

Happy baking, friends.