Cinnamon Roll Bread

This Cinnamon Roll Bread is a classic sweet baked in a new way. Cinnamon rolls are packed into a loaf pan to create a delicious bread that’s swirled with cinnamon and sugar and topped with a cream cheese glaze. Ideal for family gatherings or a cozy weekend breakfast.

I have had a sweet tooth since I was a kid, and cinnamon rolls are way up there on my list of favorite treats. I love their taste and the memories they evoke. My mom and both of my grandmas made cinnamon rolls, and each of their versions was as delicious as the next. Occasionally, we had the store-bought tube-packed ones (because those are also yummy), but most of the time our family ate homemade cinnamon rolls.

As you can see from the photos I’m sharing here, this is a wow-worthy bread. Depending on how you layer the cinnamon rolls in the pan, you can get different and unique looks.

If you’ve ever made cinnamon rolls, this recipe will be a piece of cake … er slice of bread! And don’t worry if you’re new to making cinnamon rolls; it’s not that hard. To my way of thinking, this Cinnamon Roll Bread recipe might just be a good way to dip your toe in the yeast bread waters.

Why You’ll Love This Recipe

• This Cinnamon Roll Bread takes the beloved flavors of traditional cinnamon rolls and presents them in a beautiful loaf form. It’s a unique way to enjoy a classic treat, perfect for impressing guests or simply enjoying at home.
• With common pantry staples like flour, sugar, and cinnamon, this recipe transforms basic ingredients into something extraordinary. The cream cheese glaze adds the perfect finishing touch, making each slice irresistible.
• Whether you’re making it for a special brunch, holiday breakfast, or just a cozy weekend treat, this Cinnamon Roll Bread fits the bill. Its impressive appearance and delightful taste make it a versatile and crowd-pleasing choice.
• The process of rolling and slicing the dough, then arranging the pieces in the loaf pan, is both enjoyable and straightforward. Even if you’re not an experienced baker, you’ll find this recipe approachable and rewarding.

Ingredients

To make this delicious Cinnamon Roll Bread, you’ll need a handful of ingredients. My guess is that you’ll have most of these already in your kitchen. Here’s what to gather:

• All-purpose flour: This will be the base of your dough, providing structure and texture.
• Sugar: Adds sweetness to the dough and the cinnamon-sugar filling.
• Active dry yeast: Essential for helping the dough rise and become light and fluffy.
• Kosher salt: Enhances the overall flavor of the bread.
• Water: Used to activate the yeast and combine with other ingredients to form the dough.
• Unsalted butter: Adds richness to the dough and creates a delicious, buttery filling.
• Vanilla extract: Infuses the bread and glaze with warm, aromatic flavor.
• Eggs: Provide structure and help the dough rise.
• Cinnamon: The star spice that gives this bread its signature warm and sweet flavor.
• Cream cheese: Used to make the luscious, tangy glaze that tops the bread.
• Confectioners’ sugar: Sweetens the cream cheese glaze to perfection.
• Whole milk: Helps achieve the perfect consistency for the glaze.

How to Make

This is a yeast-based recipe, but don’t let that make you nervous. Once you do this a few times, you’ll quickly get over your fears. I’ll walk you through the steps below. There’s also a full printable recipe card with ingredients and instructions is available at the end of this post.

1. Combine the dry ingredients. Whisk them together in the bowl of a stand mixer fitted with a paddle attachment.

2. Heat the butter, milk, and vanilla. This step is important for activating the yeast. I heat the butter and milk on the stovetop, but a microwave will work as well. Heat until it reaches 120-130 degrees F. Use a thermometer to check the temperature. If this mixture is too cold the yeast won’t activate; if the mixture is too hot, the yeast will be killed.

3. Mix the dough. Add the heated butter mixture to the dry ingredients and beat at a medium speed to combine. Then beat in the eggs and remaining flour. Before you finish mixing, switch the mixer attachment to the dough hook.

4. Let the dough rise. Place the dough in a greased bowl, cover, and let the dough rise for about an hour. The dough should double in size.

5. Mix the cinnamon sugar filling. In a small bowl, whisk together cinnamon, sugar, and salt. Set aside. Also prepare a 9×5-inch loaf pan. I recommend lining it with parchment paper for easy removal of the bread. I use one piece that covers the bottom and long sides of the pan. pray everything with a baking spray. Then set aside.

6. Make the cinnamon rolls. Once the dough has doubled in size, roll it out on a lightly floured surface into a 26×7-inch rectangle. Spread softened butter on the dough with a spatula; then sprinkle that with the prepared cinnamon and sugar mixture. Roll up the dough lengthwise and pinch to seal the ends. Slice into 26 1-inch slices.

7. Assemble bread. Next, fill the prepared loaf pan with the cinnamon rolls. The photos show how I arranged my cinnamon rolls. I think a more random approach could result in a unique look, too!

8. Let the bread rise. Cover the loaf pan with a towel and set it in a warm place so the bread can rise for about 45 minutes. In the meantime, preheat the oven to 350 degrees F.

9. Bake. Once the bread has risen, bake it until golden. This will take about 55 minutes to an hour.

10. Make the glaze. While the bread bakes, prepare the glaze by whisking together the ingredients until smooth. (I recommend using an electric hand mixer for the smoothest results.)

11. Serve. Let the bread cool in the pan for at least 10 minutes. Then remove and drizzle with the glaze. Serve the bread warm or at room temperature.

And just like that, the Cinnamon Roll Bread is done and ready to be enjoyed. As I mentioned above, any yeast-based recipe does seem a little intimidating because of the number of steps and need to pay attention to temperatures. Still, I think this comes together fairly easily.

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. This slow rise can enhance the flavor and make the process more convenient.

What if I don’t have a stand mixer?

No worries! You can mix and knead the dough by hand. It might take a bit more effort, but the results will be just as delicious.

How do I know when the bread is fully baked?

The bread is done when it’s golden brown and the internal temperature reaches at least 190 degrees F. If the top is browning too quickly, cover it with foil.

Can I add nuts or raisins to the filling?

Definitely! Feel free to customize the filling with your favorite add-ins like chopped nuts or raisins for extra texture and flavor.

How should I store leftovers?

Keep any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat slices in the microwave or oven for best results.

You can serve this Cinnamon Roll Bread like you would monkey bread and just pull off one cinnamon roll at a time. Or you can slice it the way I did. The bread is delicious no matter how you choose to serve it!

Cream cheese glaze or cinnamon butter make the perfect topping! Enjoy the bread and your baking!

More Cinnamon-Inspired Recipes You’ll Love

• Cinnamon Nut Quick Bread
• Cinnamon Sugar Cake
• Cinnamon Roll Skillet Bread
• Cinnamon Sour Cream Bread
• Cinnamon Roll Apple Pie
• Cinnamon Bun Bites

I hope you’ll try making this Cinnamon Roll Bread. I think you’ll love it! If you do, please leave a comment and a 5-star rating below. 

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Cinnamon Roll Bread

This Cinnamon Roll Bread is a classic sweet baked in a new way. Cinnamon rolls are packed into a loaf pan to create a delicious bread that’s swirled with cinnamon and sugar and topped with a cream cheese glaze.

3.67 from 3 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: bread, cinnamon roll, yeast

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Resting: 2 hours hours

Servings: 12

Calories: 409kcal

Ingredients

• 4 cups all-purpose flour
• 1 cup sugar divided
• 1 package (.25 ounce) active dry yeast
• 2 teaspoons kosher salt divided
• 2/3 cup water
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 eggs
• 3 teaspoons cinnamon
• 1/2 cup unsalted butter softened

Cream Cheese Glaze:

• 4- ounce cream cheese softened
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla
• 2 tablespoons whole milk
• Pinch of salt

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 cups of flour, ¾ cup sugar, yeast, and 1½ teaspoons of salt.
• In a saucepan heat together water, ½ cup butter, and vanilla extract until the mixture reaches 120-130 degrees F. (If the temperature gets too high, simply let the mixture cool before proceeding.)
• Add the butter mixture to the dry ingredients and beat at a medium speed to combine. Then beat in the eggs and 2 additional cups of flour. Beat until just combined. Scrape the sides of the bowl if necessary.
• Switch to the dough hook and beat at a low speed for about 4 minutes until a dough ball forms.
• Place the dough in a greased bowl, cover with a towel, and let the dough rise in a warm place for about an hour. The dough should double in size.
• Meanwhile, in a small bowl whisk together the cinnamon, sugar, and salt. Set aside.
• Prepare a 9×5-inch loaf pan. Use one sheet of parchment paper to cover the bottom and long sides of the pan. Let a couple of inches of paper hang over the long sides to make it easy to later remove the bread. Spray with baking spray.
• Once the dough has doubled in size, roll it out into a 26×7-inch rectangle on a lightly floured surface.
• Using a spatula, spread ½ cup of softened butter on the dough, leaving a ½ border along one long side. Sprinkle the butter evenly with the prepared cinnamon and sugar mixture. Roll up the dough lengthwise and pinch to seal the ends. Gently reshape the dough into an even 26-inch long cylinder. Slice into 26 1-inch slices.
• Fill the prepared loaf pan with the cinnamon rolls. (You can reference the photos in the blog post to see how I arranged my cinnamon rolls. I used 14 standing on their sides for the bottom layer and 12 cut side down for the top layer.
• Cover the loaf pan with a towel and set it in a warm place to let the Cinnamon Roll Bread rise for about 45 minutes. In the meantime, preheat the oven to 350 degrees F.
• Once the dough has risen, bake the bread until golden. This will take 55-60 minutes. If the loaf is browning too quickly, cover it lightly with a piece of foil. (The internal temperature should be at least 190 degrees F.)
• While the bread bakes, prepare the glaze by whisking together cream cheese, confectioners’ sugar, vanilla, salt, and milk until smooth. Use less milk for a thicker glaze. (An electric hand mixer is recommended for the smoothest results.)
• Let the bread cool in the pan for at least 10 minutes. Then remove the bread using the excess parchment paper on the sides. Drizzle with the glaze to complete. Serve the bread warm or at room temperature.

Nutrition

Calories: 409kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 433mg | Potassium: 71mg | Fiber: 1g | Sugar: 20g | Vitamin A: 639IU | Calcium: 32mg | Iron: 2mg

Recipe adapted from Bake from Scratch