Cinnamon Roll Bread

Simple, no-yeast Cinnamon roll bread is a delightful treat that combines the best of two worlds - the warmth of cinnamon rolls with the softness of bread. Filled with delicious cinnamon sugar, baked to golden perfection, then topped with a sweet cream cheese glaze that adds a touch of extra sweetness. Each slice offers a comforting blend of cinnamon and sugar, perfect for breakfast or as an afternoon snack with a cup of tea or coffee.

This treat beautifully embodies the delightful essence of cinnamon rolls, offering a hassle-free and enjoyable baking experience.

How to assemble the Cinnamon Roll Bread:

1. Pour a third of the cinnamon roll batter into the prepared loaf pan, smooth over using a spatula.

2. Sprinkle a third of the cinnamon sugar evenly over the batter. Repeat these layers two more times (You will finish with the cinnamon sugar on top).

3. Gently run a knife through the batter, this will create a slight cinnamon swirl (Don't over do it).

4. Place the loaf pan on a baking tray in the center of the oven. Bake for 40-50 minutes or until a wooden skewer can be inserted and comes out clean. Allow to cool for 10 minutes in the pan then remove to a wire rack.

5. Drizzle the cream cheese glaze mixture over the warm cinnamon roll bread and evenly spread using a spatula. Allow the glaze to harden slightly before serving.

6. Slice the loaf into as many pieces as you like and enjoy!

Baking Tips:

• Milk: You can use any milk for this recipe (Full fat, Skim, Almond milk or full fat).

• Don’t over-mix the batter: Avoid excessive mixing. Too much mixing can result in a heavier, less moist consistency. Stir the ingredients together gently until they are fully blended, making sure there are no visible traces of flour left in the mixture.

• Don’t overfill the loaf pan: Ensure you don’t overfill the loaf pan as this bread rises. Fill the loaf pan until it is 2/3 full, allowing enough space for the dough to expand while baking.

• Watch the bake time: Total baking time will vary depending on your oven, so it's important to keep an eye on the bread as it bakes. I typically recommend checking it after the 40-minute mark using a toothpick to test for doneness. If the toothpick comes out clean or with just a few moist crumbs, then your bread is ready to come out of the oven. Remember, overbaking can lead to a dry and crumbly texture.

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Cinnamon Roll Bread

Yield: 12 Slices

Author: Chloe Sims

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

Delightful treat that combines the best of two worlds - the warmth of cinnamon rolls with the softness of bread.

Ingredients

Cinnamon Roll Bread

• 200g Granulated White Sugar
• 240g Plain Flour
• 1 Tbsp Baking Powder
• 1/4 Tsp Salt
• 245g Milk
• 70g Vegetable Oil
• 2 Tsp Vanilla Extract
• 1 Egg

Cinnamon Sugar Filling

• 2 Tsp Ground Cinnamon
• 80g Brown Sugar

Cream Cheese Glaze

• 55g Cream Cheese (Softened)
• 165g Powdered Sugar
• 1 Tsp Vanilla Extract
• 2 Tbsp Milk

Instructions

Cinnamon Roll Bread

1. Preheat the oven to 175°C. Grease and line a loaf pan with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the sugar, flour, baking powder and salt.
3. Add the egg, milk, vanilla and oil then whisk slowly until just combined (Don't over-mix).
4. In a small bowl, combine the cinnamon sugar ingredients.
5. Pour a third of the cinnamon roll batter into the prepared loaf pan, smooth over using a spatula.
6. Sprinkle a third of the cinnamon sugar evenly over the batter. Repeat these layers two more times (You will finish with the cinnamon sugar on top).
7. Gently run a knife through the batter, this will create a slight cinnamon swirl (Don't over do it).
8. Place the loaf pan on a baking tray in the center of the oven. Bake for 40-50 minutes or until a wooden skewer can be inserted and comes out clean (Every oven is different; I would check from the 40-minute mark to avoid over baking).
9. Allow to cool for 10 minutes in the pan then remove to a wire rack.

Cream Cheese Glaze

1. In a medium mixing bowl, beat together all the cream cheese glaze ingredients until silky.
2. Drizzle the mixture over the warm cinnamon roll bread and evenly spread using a spatula.
3. Allow the glaze to harden slightly before serving.
4. Slice the loaf into as many pieces as you like.
5. Enjoy!

Notes

Milk: You can use any milk for this recipe (Full fat, Skim, Almond milk or full fat).

Don’t over-mix the batter: Avoid excessive mixing. Too much mixing can result in a heavier, less moist consistency. Stir the ingredients together gently until they are fully blended, making sure there are no visible traces of flour left in the mixture.

Don’t overfill the loaf pan: Ensure you don’t overfill the loaf pan as this bread rises. Fill the loaf pan until it is 2/3 full, allowing enough space for the dough to expand while baking.

Watch the bake time: Total baking time will vary depending on your oven, so it's important to keep an eye on the bread as it bakes. I typically recommend checking it after the 40-minute mark using a toothpick to test for doneness. If the toothpick comes out clean or with just a few moist crumbs, then your bread is ready to come out of the oven. Remember, overbaking can lead to a dry and crumbly texture.

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