Introduction
Easy cinnamon roll bread combines the warm, comforting flavors of traditional cinnamon rolls with the convenience of a quick bread. With its soft, fluffy texture and sweet, gooey cinnamon swirl, this delightful treat is perfect for breakfast, brunch, or a cozy afternoon snack.
The History of Cinnamon Roll Bread
Cinnamon rolls have a rich history dating back to the early 19th century, originating in Northern Europe. The concept of transforming these rolls into a loaf format became popular as home bakers sought easier, sliceable options. Today, cinnamon roll bread reflects both tradition and innovation, offering the beloved flavors of cinnamon rolls in a more convenient form.
Ingredients Breakdown
- All-Purpose Flour: The base for the bread, providing structure.
- Sugar: Sweetens the dough and the cinnamon filling.
- Yeast: Causes the dough to rise and creates a light texture.
- Milk: Adds moisture and richness to the dough.
- Butter: Enhances flavor and contributes to a soft texture.
- Eggs: Adds richness and helps bind the ingredients.
- Cinnamon: The star spice, providing that classic flavor.
- Brown Sugar: Adds depth and moisture to the filling.
- Salt: Balances sweetness and enhances overall flavor.
Step-by-Step Recipe
Ingredients:
- For the Dough:
- 3 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Dough: In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for about 5 minutes until foamy. Add melted butter, egg, and salt. Gradually mix in flour until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Filling: In a small bowl, mix brown sugar and cinnamon together. Set aside.
- Shape the Bread: Once risen, punch down the dough and roll it out into a rectangle (about 12×18 inches). Spread softened butter over the surface, then sprinkle the cinnamon-sugar mixture evenly.
- Roll and Cut: Starting from one long side, roll the dough tightly into a log. Cut into 12 slices and place them in a greased loaf pan.
- Second Rise: Cover the pan and let the rolls rise for about 30 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
- Glaze: While the bread cools, mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm bread before serving.
Tips for the Perfect Cinnamon Roll Bread
- Don’t Skip the Rise: Allowing the dough to rise properly is key to achieving a light and fluffy texture.
- Use Fresh Yeast: Ensure your yeast is active for the best rise.
- Roll Tightly: When shaping, roll the dough tightly to prevent gaps and ensure a nice swirl.
- Experiment with Fillings: Try adding nuts, raisins, or other spices for unique flavors.
Variations and Customizations
- Nutty Cinnamon Roll Bread: Add chopped nuts, such as walnuts or pecans, to the filling for added crunch.
- Cream Cheese Filling: Replace the cinnamon filling with a sweetened cream cheese mixture for a richer flavor.
- Maple Glaze: Substitute the vanilla glaze with a maple glaze for a different twist.
- Dairy-Free Option: Use non-dairy milk and margarine for a dairy-free version.
Health Considerations and Nutritional Value
Cinnamon roll bread is a delicious treat, but it can be high in sugar and calories. Here are some considerations:
- Moderation: Enjoy as an occasional treat rather than a daily breakfast.
- Nutritional Balance: Pair with protein-rich foods, like Greek yogurt, to create a more balanced meal.
- Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat for added fiber.
FAQ
Q: Can I make this bread ahead of time? A: Yes! You can prepare the dough the night before, let it rise in the refrigerator, and bake it in the morning.
Q: How do I store leftovers? A: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I freeze cinnamon roll bread? A: Absolutely! Wrap slices tightly in plastic wrap and aluminum foil and freeze for up to 3 months.
Q: What’s the best way to reheat? A: Reheat slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Easy Cinnamon Roll Bread
Ingredients
For the bread
- 2 cups all purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk I used whole milk
- 1 egg
- 1/4 cup oil I used canola oil
For the cinnamon sugar swirl
- 1/2 cup sugar
- 1 tablespoon cinnamon
For the vanilla glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk
Instructions
- Preheat oven to 350° F. Grease a glass 9 x 5 inch loaf pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Combine the milk, eggs and oil. Stir into the dry ingredients just until combined. Don’t over stir.
- To make the cinnamon sugar, whisk the cinnamon and sugar together in a small bowl. Pour only half of the batter into the loaf pan. Sprinkle with half the cinnamon sugar mixture. Top with the other half of the batter and then the remainder of the cinnamon sugar mixture.
- Gently run a knife through the batter a few times to create the cinnamon swirl. TAKE CARE not to swirl the batter too much or you’ll mix in all the cinnamon sugar mixture and you won’t have a swirl inside the finished bread.
- Bake for 55-60 minutes. Test for doneness with a knife or toothpick to make sure the bread has cooked through before removing it from the oven. Cool 10 minutes in the pan and then remove from the pan to cool on a wire rack.
- Allow the bread to cool completely and then stir together the powdered sugar, vanilla, and milk to make a glaze and drizzle over the bread.
