Cinnamon Roll Bread

If you adore cinnamon rolls, with their delicious topping and intense flavor, this Cinnamon Roll Bread will seem like a dream come true. A cinnamon roll wrapped inside another roll, which is wrapped in a third one, and finally enclosed in a fourth and final roll, forming one giant cinnamon roll, perfectly baked, generously topped with a wonderful cream cheese and butter frosting and rounded off with the aroma and flavor of cinnamon. Could you ask for more? I don’t think there’s a need to answer!

And if I also tell you that you can make it very easily, with almost no mess, and using the same bowl for kneading, proofing, and baking, I'm sure I've convinced you to get your hands in the dough without wasting any more time, because a helper like the KitchenAid Bread Bowl with Lid cannot be overlooked. With it, you can make your cinnamon roll bread from start to finish without needing to switch bowls. And when baking, it's perfect, as by simply flipping it over, you'll have a wonderful ceramic oven. Again, I ask you: Could you ask for more? And again, I say: I don’t think there’s a need to answer!

Prepare your mixer, the bowl, and all the ingredients, because with this wonderful Cinnamon Roll Bread recipe I’m sharing today, you won’t just enjoy it — you’ll absolutely impress.

Ingredients

For the cinnamon roll bread dough:

• 125 ml lukewarm milk
• 9 g dry baker’s yeast (if using fresh yeast, you'll need 3 g)
• 15 g sugar + 50 g additional sugar
• 270 g all-purpose flour
• 1 large egg (at room temperature)
• 1/2 teaspoon salt
• 60 g melted butter
• 60 g butter at room temperature
• 2 tablespoons warm heavy cream (minimum 35% fat)

For the filling:

• 100 g brown sugar
• 5 g ground cinnamon

For the frosting:

• 40 g butter at room temperature
• 60 g cream cheese (such as Philadelphia)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 200 g icing sugar
• 15 ml cold milk (if needed)

Method

1. Fill the KitchenAid ceramic bread bowl with hot water and let it warm up slightly. This helps to warm the bowl for better dough handling. Once warm, empty the water and lightly dry the bowl.
2. Pour the lukewarm milk into the bowl along with the 15 g sugar and add the yeast. Stir gently to combine everything and let sit for about 5 minutes (a whisk can be helpful here).
3. Place the bowl in your KitchenAid stand mixer and add the additional 50 g sugar, flour, egg, melted butter, and salt. Attach the dough hook and knead at speed 4 for about 5-6 minutes, or until the dough is homogeneous and clings to the sides of the bowl as it spins.
4. Remove the bowl from the mixer base, place the dough on your countertop, and form a ball. Lightly grease the interior of the bowl, place the dough ball inside, and cover with the baking lid. Let the dough rest for about 30 minutes, preferably inside the oven or in a warm spot.
5. While the dough is proofing, you can prepare the filling and the frosting.
6. For the filling, simply mix the brown sugar with the cinnamon and set aside.
7. For the frosting:
   1. Beat the 40 g butter at room temperature with the cream cheese until fully combined and smooth.
   2. Add the vanilla extract and salt.
   3. Sift the icing sugar and add it to the cream, beating until incorporated. If the mixture seems too thick, you can add a little milk to thin it out. It's ready! Set the mixture aside.
8. After 30 minutes, lightly dust the countertop with flour (just enough to prevent sticking but not too much or the dough will slide). Place the dough on the countertop and roll it out with a rolling pin into a rectangle about 50 x 24 cm.
9. Spread the 60 g of butter at room temperature over the dough rectangle using a spatula or knife with a rounded tip.
10. Sprinkle the sugar and cinnamon mixture evenly over the butter.
11. Cut the dough lengthwise into 4 equal strips (about 6 cm wide) and roll one of the strips tightly to form a roll.
12. Continue rolling each strip around the previous roll to form a larger roll until all four strips are used.
13. Place the roll on a parchment-lined lid and cover it with the bowl. Allow the dough to proof for another 30 minutes.
14. Preheat the oven to 200 °C.
15. Pour the warm heavy cream over the dough's surface, ensuring it seeps into the folds without spilling over the sides.
16. Cover with the ceramic bowl and bake for 35 minutes. Remove the lid and bake uncovered for another 2 minutes to brown the top.
17. Let the cinnamon roll bread cool for 10 minutes before adding the frosting. Enjoy!