This Cinnamon Roll Bread Loaf is deliciously buttery, fluffy and packed with cinnamon. Perfect as a breakfast or sweet treat to enjoy with your afternoon tea, this Cinnamon Swirl Bread will also be great for Christmas and the Holidays!
60gr (1/4 cup)Caster Sugaror fine white granulated sugar
9gr (2 teaspoons)Instant Yeast
3Eggsat room temperature
350gr (2 1/3 cup)Plain / All-Purpose Flour
1teaspoonGround Cinnamon
1/3teaspoonFine Table Salt
90gr (6 tablespoons)Unsalted Buttervery soft
1Egg for Egg Washoptional
Cinnamon Filling
120gr (1/2 cup)Unsalted Buttervery soft
100gr (1/2 cup)Brown Sugar
2teaspoonGround Cinnamon
Raw Sugar / Demerara Sugar to tasteoptional
Instructions
Cinnamon Roll Dough
Place the lukewarm Milk in the bowl of your stand mixer and mix it with one tablespoon of the Caster Sugar. Add the Yeast, stir then let it bloom for about 10 minutes - or until the mixture looks bubbly / frothy.
75 ml (5 tablespoons) Full Cream / Whole Milk, 9 gr (2 teaspoons) Instant Yeast
Add the Eggs then the Plain/AP Flour, rest of the Caster Sugar, Ground Cinnamon and finish with the salt (see note 1). Knead on medium speed with the dough hook until a sticky dough comes together.
60 gr (1/4 cup) Caster Sugar, 3 Eggs, 350 gr (2 1/3 cup) Plain / All-Purpose Flour, 1 teaspoon Ground Cinnamon, 1/3 teaspoon Fine Table Salt
Add the soft Butter a little bit at the time, kneading until incorporated before adding more (see 2). Keep kneading on medium high to high speed for about 10 to 12 minutes, or until the dough passes the "windowpane test". The cinnamon roll dough will be very soft and still slightly sticky - that's normal!
90 gr (6 tablespoons) Unsalted Butter
Cover the bowl with a tea towel and leave it to proof in a warm spot for about 1,5 hours, or until it has doubled in size - or overnight in the fridge for 8 to 12 hours.
Cinnamon Filling
Mix together the soft Butter, Cinnamon and Brown Sugar in a small bowl. Set aside (see note 3).
120 gr (1/2 cup) Unsalted Butter, 100 gr (1/2 cup) Brown Sugar, 2 teaspoon Ground Cinnamon
Punch the dough to deflate it and transfer it over a lightly floured surface. Cut the dough into 8 equal pieces (see note 4).
Shape each piece of dough into a log shape then roll it into a thin rectangle with a rolling pin. The longest side of the rectangle should be at least as long as the Loaf Pan you are using.
Spread a little bit of the cinnamon filling over the dough, then roll the dough on itself to create a long log shape. Repeat the process with the 8 pieces of dough (see note 5).
Lightly grease and line a Loaf Pan with baking paper (used a 11,5x30cm / 4,5x12 inch loaf pan). Place the rolls of dough inside the loaf pan next to and on top of each other to create an un-even pattern. You can twist some of the logs together to create a pretty pattern or just place them on top of each other.
Brush the bread with an Egg Wash then sprinkle with the Raw / Demerara Sugar.
1 Egg for Egg Wash, Raw Sugar / Demerara Sugar to taste
Cover with a tea towel and leave to proof again for 30 to 45 minutes or until it has risen again.
Preheat your oven on 180'C/350'F, then bake the bread for 25 to 30 minutes or until puffed and golden brown. Let the cinnamon roll bread cool down completely before taking it out of the loaf pan.
Video
Notes
Make sure to add the salt last as you don't want it to be in direct contact with the yeast, which might kill it. I personally like to mix all the ingredients with a spatula first until just combined before using the stand mixer hook attachment.
The dough can get quite greasy when you add the butter so feel free to stop and scrap the edges of the bowl to help the machine when required.
If the filling seems quite soft or too liquid (if the butter was too warm), place it in the fridge to set again for a few minutes.
To be precise, use a kitchen scale to weight out the dough and make sure all pieces are equal.
Alternatively, you could also roll the dough into a large rectangle, spread the cinnamon filling over it then cut it into 8 equal pieces before rolling each piece on its own to get the log shape.