Cinnamon Roll Bread

For the dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons unsalted butter
1 large egg

For the filling:
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

1- In a large mixing bowl, whisk together the flour, granulated sugar, instant yeast, and salt.

2- In a small saucepan, heat the milk, water, and butter until warm (about 120°F/49°C). Make sure the butter is melted.

3- Add the warm milk mixture and the egg to the dry ingredients. Stir until a soft dough forms.

4- Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until smooth and elastic.

5- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

6- Punch down the dough and roll it out on a lightly floured surface into a rectangle.

7- In a small bowl, mix together the brown sugar and ground cinnamon for the filling. Brush the melted butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly over it.

8- Starting from one long side, tightly roll up the dough into a log. Pinch the edges to seal.

9- Place the rolled dough in a greased loaf pan, cover it with a kitchen towel, and let it rise for another 30 minutes.

10- Preheat your oven to 350°F (175°C). Bake the bread for about 30-35 minutes, or until golden brown and cooked through.

11- While the bread is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

12- Once the bread is done, remove it from the oven and let it cool in the pan for a few minutes. Drizzle the glaze over the warm bread.

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