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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These cookies look great! Hope you feel better soon Jen!
These look awesome. I love chocolate and cinnamon together.
Feel better!
Love oatmeal cookies! Hope you’re feeling better 🙂
Aw, I didn’t realize you hadn’t gone to the swap! What a bummer. But then at least you didn’t have to share these cookies. 😉
Yum. I really love the combo of chocolate and cinnamon! Glad they came out well.
Feel better!!
hope you were able to get some rest and are feeling better! we missed you, but hopefully we’ll have another chance to catch up soon. these look great, and i’ve got some cinnamon chips in my house too 😉
I’m not sure I’ve had chocolate & cinnamon together before but I bet the combination is great! And if it’s in an oatmeal cookie, you can’t really go wrong.
I love cinnamon chips and put them in oatmeal cookies. I never thought of putting them in chocolate chip oatmeal cookies-they look amazing!
Jenn, these sound awesome, and I have some cinnamon chips to use!
These look wonderful! I’m sure being stuck in the house with a whole batch of them made you feel a little bit better, right? I love cookies with cinnamon chips in them!
Sues
These look so delicious. Getting sick on important (dessert related!) events is the absolute worst. I think another cookie swap is in your future.