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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. 



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


  • 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


For the Dough

  1. Combine the milk and butter in a glass measuring cup or heatproof bowl. Add boiling water and set aside until the butter has melted.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the filling by mixing together the brown sugar, cinnamon, cardamom and salt in a small bowl.
  6. 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. 
  7. 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.
  8. 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. 
  9. 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.
  10. 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*. 
  11. Meanwhile, preheat your oven to 375°F (190°C).

For the Egg Wash 

  1. For the egg wash, whisk together the egg and water and brush over the prepared loaf. 
  2. Bake for 20 to 25 minutes or until golden brown and the internal temperature reaches 190°F (85°C).
  3. Transfer the bread to a wire rack and allow it to cool. 

For the Cream Cheese 

  1. In a small bowl, stir together the cream cheese, icing sugar to taste, cinnamon and vanilla until well combined, adding more sugar if needed.
  2. Store in the fridge for up to two weeks.

To Serve 

  1. Serve cooled cinnamon rolls with sweet cinnamon cream cheese frosting. Enjoy! 

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