Cinnamon Roll Bread

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The moment this cinnamon roll bread hits the oven, your home fills up with the scent of comfort - sweet cinnamon, buttery layers, and that golden swirl that makes mornings feel special. Slice it warm, watch the glaze melt, and enjoy the kind of peace only fresh bread can bring.

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Cinnamon Roll Bread

Yield: 8

Author: Fida Milki

Ingredients

For the dough:

• 4 1/2 cups all-purpose flour
• 1 packet (2¼ tsp) instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups whole milk
• 6 Tbsp unsalted butter
• 1 large egg at room temperature

For the filling:

• 1/4 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 tbsp ground cinnamon

For the glaze:

• 2 tbsp cream cheese
• 1 tbsp unsalted butter
• 1 1/2 cups powdered sugar
• 2 tbsp whole milk
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

Make the dough:

1. In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour,, the granulated sugar, yeast and salt and beat on low speed until well mixed.
2. In a microwave-safe bowl, add the milk and butter. Microwave until the mixture is warm to the touch and the butter is melted.
3. Pour the milk mixture into the flour mixture. Add the egg and beat everything together on low speed until combined. Gradually increase the speed to high and beat for 2 minutes.
4. Change the paddle attachment to the hook attachment, add 1 1/2 cups of the remaining flour and knead on low speed until combined.
5. Add the remaining 1 cup flour and knead on low speed stopping the mixer occasionally to redistribute the dough until it starts to pull away from the sides of the bowl and forms a ball around the dough hook.
6. Increase the speed and knead for another 10 minutes, then transfer the dough to a lightly greased bowl and cover with a towel. Let rise in a warm place for 1 hour.

Make the filling:

1. Mix the brown sugar and cinnamon in a small bowl and set aside.

Bring it together:

1. Line a 9-inch loaf pan with parchment paper.
2. Roll the dough on a floured surface into a 12 x 20” rectangle.
3. Spread the softened butter all the way to the edges of the dough. Sprinkle the cinnamon sugar mixture on top, then use your fingers to press it into the butter..
4. From the 20 inch side, roll the dough into a tight log then cut it into 12 even rolls.
5. Place 8 of the rolls in the prepared pan in 2 rows of 4, placing the rolls on their sides so that the cut sides face the short sides of the pan.
6. Cut 1 of the 4 remaining rolls in half. Place the remaining 3 rolls on top of the first layer and place 1 half of the cut roll on each end of the pan.
7. Cover the dough again with a towel and let it rise in a warm place for 1 hour.
8. Preheat the oven to 350° F(176 C).
9. Uncover the pan and bake the bread until it is puffed up and the top is golden brown for about 40 minutes.
10. Remove from the oven and let cool for 15 minutes.

Make the glaze:

1. In a medium microwave-safe bowl combine the cream cheese and butter.
2. Microwave until soft and slightly warm for 30 seconds.
3. Add the powdered sugar, milk, vanilla, and salt and whisk until smooth.

Final touches:

1. Transfer the bread to a serving platter and drizzle the icing on top then allow the bread to sit until the icing is set.
2. Slice and enjoy.