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Cinnamon roll bread & sweet cinnamon cream cheese
This incredible Cinnamon Roll Bread makes for an amazing breakfast, dessert or gift for the holiday season. This crowd-pleasing bread is made with brown sugar, vanilla extract and milk and filled with cinnamon, cardamom and lots of butter. Topped with a sweet cinnamon cream cheese, we promise you will have no leftovers after serving this up to your family.
YIELDS
1
Ingredients
Bread Dough
- 1/4 cup (60 ml) whole milk
- 1 tablespoon (14 g) unsalted butter, softened
- 1/4 cup + 2 tablespoon (90 ml) boiling water
- 1 3/4–2 cups (235–270 g) bread flour
- 2 tablespoons (25 g) brown sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon kosher salt
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
Filling
- 1/2 cup (100 g) packed brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon kosher salt
- 1 tablespoon (14 g) unsalted butter, melted
Egg Wash
- 1 egg
- 1 tablespoon (15 ml) water
Sweet Cinnamon Cream Cheese
- 1 (227g) tub spreadable cream cheese
- 2–3 tablespoons icing sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Directions
For the Dough
- Combine the milk and butter in a glass measuring cup or heatproof bowl. Add boiling water and set aside until the butter has melted.
- In a large bowl or the bowl of a stand mixer, stir together one and three-quarter cups of flour with sugar, yeast and salt. Make a well in the centre and set it aside.
- Beat the egg and vanilla into the milk mixture and add into the flour mixture. Stir until a shaggy dough forms. Turn out into a lightly floured surface and knead by hand for six to eight minutes or on medium speed with a dough hook for five to six minutes until smooth, adding more flour as needed to keep it from sticking to your hands.
- Transfer the dough to a lightly greased bowl, cover with a kitchen plate or a clean kitchen towel and allow the dough to rise in a warm place for one to one to one and a half hours or until doubled in bulk. Meanwhile, prepare a large baking sheet by lining it with parchment paper.
- Prepare the filling by mixing together the brown sugar, cinnamon, cardamom and salt in a small bowl.
- Once risen, punch the dough down and turn it out onto a lightly floured surface. Pat and stretch the dough into roughly an eight by 14-inch rectangle.
- Brush the melted butter over the surface and scatter the brown sugar mixture on top, making sure to spread it out evenly from edge to edge. With a long edge of the dough towards you, roll the dough into a log and pinch the seam and ends to seal.
- Transfer the log onto the parchment-lined baking sheet and, using a pair of kitchen shears, start at one end of the log and snip the dough at roughly a 45° angle, almost completely cutting through the log.
- Shift the snipped piece to one side then repeat the cut every one and a half to two inches along the length of the dough, alternating the sides you shift the snipped piece to.
- Lightly cover the shaped loaf with a clean kitchen towel and place in a warm spot to rise for another 30 to 40 minutes or until slightly puffy*.
- Meanwhile, preheat your oven to 375°F (190°C).
For the Egg Wash
- For the egg wash, whisk together the egg and water and brush over the prepared loaf.
- Bake for 20 to 25 minutes or until golden brown and the internal temperature reaches 190°F (85°C).
- Transfer the bread to a wire rack and allow it to cool.
For the Cream Cheese
- In a small bowl, stir together the cream cheese, icing sugar to taste, cinnamon and vanilla until well combined, adding more sugar if needed.
- Store in the fridge for up to two weeks.
To Serve
- Serve cooled cinnamon rolls with sweet cinnamon cream cheese frosting. Enjoy!
