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cinnamon roll bread

Cinnamon Roll Bread

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Course: Breakfast, Brunch, Tea Time
Cuisine: Medium
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 1 bread loaf in a 11x22cm or 4.3x8.6in
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough

  • 500 g all-purpose flour
  • 1 1/2 tsp salt
  • 2 1/4 tsp instant dry yeast
  • 120 g sugar
  • 240 ml milk lukewarm
  • 60 g unsalted butter, melted and cooled to room temperature
  • 1 egg at room temperature
  • 1/2 tsp vanilla essence

For the sugar filling

  • 110 g brown sugar
  • 1 tbsp ground cinnamon
  • 40 g melted unsalted butter cooled to room temperature

Instructions

For the dough

  • Mix the lukewarm milk, eggs, vanilla essence and melted butter.
  • Mix all the dry ingredients in a separate bowl and make a hole in the centre and add all the wet ingredients in the center.
  • Mix everything until you have a uniform dough. It's really sticky so don't worry, that's just the way this dough is ?
  • We're going to knead the dough now. You can use a stand mixer with the hook accessory or do it by hand. If you do it using a stand mixer, knead for 10 minutes. The dough should unstick from the bottom of the bowl. If you do it by hand it will take 20 minutes and the dough should unstick from your hands.
  • Let the dough rest for 1 hour covered. If it’s too cold, turn on your oven until it’s warm (not hot) inside and let it puff up there.

Assembly

  • Prepare a 20x11cm or 7.8x4.3in with baking paper. You can stick it in place using a bit of vegetable oil.
  • Dust flour on a clean tabletop and roll the dough. Every couple of rolls make sure it’s not sticking and dust more flour underneath and on top. Roll it out to a 30x40cm or 11.8x15.7in rectangle.
  • Paint the melted butter on top evenly.
  • Mix the sugar and cinnamon and spread it out as evenly as possible. Sprinkle it and then spread out any mountains of sugar by gently brushing them with your hand.
  • Start rolling from one of the long edges: first do it carefully so it’s nice and tight and once you have the first 2 complete rolls, you can just push it (still very tightly) so it rolls to the end.
  • Cut the roll lengthwise, keeping the inside looking up.
  • Cross them at the centre and braid going up and going down. See the photos above for further reference.
  • Tuck the ends underneath the central part, making them meet at the centre. Place the dough into the mould and let it proof for an hour in a warm place.
  • Bake in a preheated oven at 180C for 1 hour.
  • Remove it from the mould with the help of the baking paper while it's still warm. A bit of the sugar will have melted and dropped to the bottom so if you let it cool down completely it might stick.
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