Description

Glazed Cinnamon Roll Bread is a delightful twist on classic cinnamon rolls, perfect for breakfast or brunch. With its soft, pillowy texture and rich cinnamon swirls, this homemade bread is drizzled with a sweet glaze that adds an irresistible finish. Each slice offers a warm, comforting flavor that will make your mornings feel special. Whether you’re baking for family or friends, this recipe will impress everyone at the table.

Ingredients

Scale

4 cups all-purpose flour
1/2 cup granulated sugar
2 tsp instant yeast
1 tsp salt
1 cup warm milk (110°F)
1/4 cup melted butter
2 tbsp ground cinnamon
1/2 cup brown sugar
1 cup powdered sugar
1 tsp vanilla extract

Instructions

In a large mixing bowl, combine flour, granulated sugar, instant yeast, and salt. In another bowl, mix warm milk with melted butter until combined. Gradually add the wet mixture to the dry ingredients while stirring until a soft dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm area for about one hour or until doubled in size.
While the dough rises, combine brown sugar and cinnamon in a small bowl for the filling.
Once risen, punch down the dough gently and roll it out into a rectangle about half an inch thick. Brush with melted butter and sprinkle evenly with the cinnamon-sugar mixture.
Starting from one long side, tightly roll up the dough into a log shape and pinch seams to seal. Slice into equal pieces (about eight).
Preheat oven to 350°F (175°C). Arrange slices in a greased baking dish and let rise again for about thirty minutes before baking for 25-30 minutes until golden brown.
Drizzle with glaze made from mixing powdered sugar with milk and vanilla before serving.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 9g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg

Keywords: For a richer flavor, consider adding chopped nuts or raisins to the filling before rolling the dough. If you prefer whole wheat flour over all-purpose flour, it can be substituted but may result in denser bread.