Homemade Bread + (Homemade Cinnamon Rolls – Time and Effort) = Delicious and super easy cinnamon roll bread.
I have made homemade cinnamon rolls several times and I look forward to doing several posts on the sinful things…but when it is 11pm and you don’t feel like standing around for 3+ hours, waiting for them to rise – this is the next best thing!
Cinnamon Roll Bread
1 1/2 cups of all-purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry yeast
2/3 cup warm milk (100-110F)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
1 cup powdered sugar
1-2 tbsp milk or cream
Grease an 8×8-inch square baking pan.
In a medium bowl – combine flour, sugar and salt.
Dissolve the yeast in a measuring cup filled with the warmed milk, then stir the 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 and the cinnamon 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 (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
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 (if you can wait that long) before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm, store in the refrigerator for up to 3 days and reheat slices in the microwave for 45 seconds-1 minute!
Enjoy! (Note to self. Remember to take a photo BEFORE cutting into the finished product).