Cinnamon Roll Bread. The perfect bread for weekend brunch French Toast or as early morning toast the rest of the week. The scent of this loaf baking is just heavenly.
Originally Posted Sept 2008.
This gorgeous Cinnamon Roll Bread makes the most amazing toast! For a little extra sweetness on buttered toast, try a small drizzle of honey on top…incredible!
Of course using this bread to make French Toast with a drizzle of real maple syrup is just “to die for” as well. I generally freeze one of the 2 loaves immediately after it cools so that I can take it out for a weekend brunch later or just to enjoy as a little morning toast treat throughout the week.
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Cinnamon Roll Bread - the perfect bread for weekend brunch or as early morning toast the rest of the week. The scent of this loaf baking is just heavenly.
For the bread dough
- 1 ¼ cups warm milk
- 3 ½ cups all purpose flour
- 1 envelope regular yeast, 8 g, about 2 tsp
- ¼ cup melted butter
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup sugar
- 2 eggs, slightly beaten
For the cinnamon roll filling combine:
- 3/4 cup brown sugar
- 4 tsp cinnamon
- 1 cup raisins, optional
- Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
- Add the melted butter, warm milk, eggs and vanilla extract.
- Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
- If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
- Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
- Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
To form the cinnamon roll bread.
- Divide dough in two equal portions and roll the dough into 2 rectangles about 8x18 inches each.
- Sprinkle on 1/2 of the brown sugar and cinnamon mix, along with 1/2 cup raisins per loaf.
- Starting at the short side of the dough rectangle, begin to tightly roll the dough into a log shape. Pinch the edge of the dough together at the seam to seal.
- Place the dough into a greased 9x5 inch loaf pan and allow to rest and rise for a couple of hours or more until the dough rises to a couple of inches above the top rim of the bread pans.
- Bake for about 25-30 minutes at 350 degrees F, or until the top and bottom crusts are evenly golden brown. Allow to cool for about a half hour before serving. Great served warm out of the oven or as the base of some very good French toast as well.
Serving Size1 g
Amount Per Serving Calories 296Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 158mgCarbohydrates 56gFiber 2gSugar 23gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.