Cinnamon Roll Bread

Cinnamon Roll Bread

If you love cinnamon rolls, with their delicious topping and intense flavor, this Cinnamon Roll Bread will feel like a dream come true. A cinnamon roll wrapped inside another roll, which is wrapped in a third one, and finally in a fourth and last one, creating one giant cinnamon roll, perfectly baked, generously topped with a wonderful cream cheese and butter frosting, and finished with the aroma and flavor of cinnamon. Could you ask for more? I don’t think that even needs an answer!

And if I also tell you that you can make it very easily, with hardly any mess, and using the same bowl for kneading, proofing, and baking, then I’ve probably just convinced you to get hands-on with the dough without wasting any more time, because an ally like the KitchenAid bread bowl with lid is too good not to use. With it, you can make your cinnamon roll bread from start to finish without having to switch containers. And for baking, it’s ideal, since simply turning it over gives you a wonderful ceramic oven. So I’ll ask you again: could you ask for more? And again I’ll tell you: I don’t think that even needs an answer!

Get your stand mixer, bowl, and all the ingredients ready, because with this wonderful Cinnamon Roll Bread recipe I’m bringing you today, you’re not just going to enjoy yourself - you’re going to impress.

Author

Claudia&Julia

Prep Time

20 minutes

Cook Time

40 minutes

Servings

4

Category

Baking

Ingredients

• 125 ml lukewarm milk
• 9 g dry baker’s yeast (if using fresh yeast, you’ll need 3 times more, that is 27 g)
• 15 g sugar + 50 g additional sugar
• 270 g plain 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 lukewarm whipping cream (minimum 35% fat)
• 100 g brown sugar
• 5 g ground cinnamon 
• 40 g butter at room temperature
• 60 g cream cheese (Philadelphia-style)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 200 g icing sugar
• 15 ml cold milk (if necessary)

Directions

1. Fill the KitchenAid ceramic bread bowl with hot water and let it warm up a little. This will help temper the bowl so the dough is easier to work with. Once it feels warm, empty the water and dry it lightly.
2. Pour the lukewarm milk into the bowl along with the 15 g of sugar and add the yeast. Stir gently to combine everything and let it rest for about 5 minutes (you can use a hand whisk to stir).
3. Place the bowl on your KitchenAid stand mixer and add the extra 50 g of sugar, the flour, the egg, the 60 g of melted butter, and the salt to the previous mixture. Attach the dough hook and knead at speed 4 for about 5-6 minutes, or until you see that the dough is smooth and sticks to the sides of the bowl as it turns.
4. Remove the bowl from your mixer base, turn the dough out onto the countertop, and shape it into a ball. Lightly grease the inside of the bowl, place the dough ball inside, and put on the baking lid. Let the dough rest for about half an hour, preferably inside the oven or in a warm place.
5. While the dough is proofing, you can prepare the cinnamon roll filling and topping.
6. The filling is very simple: just mix the brown sugar with the cinnamon and set aside.
7. Beat the 40 g of room-temperature butter with the cream cheese until well combined and smooth.
8. Add the vanilla extract and salt.
9. Sift the icing sugar and add it to the cream, beating until fully incorporated. If the mixture seems too thick, you can add a little milk to loosen it. It’s ready! Set the mixture aside.
10. After 30 minutes, very lightly dust your work surface (just enough so it doesn’t stick, but don’t overdo it, because if you use too much flour the dough will slide and you won’t be able to roll it out properly). Place the dough on the countertop and use a rolling pin to roll it into a rectangle about 50 x 24 cm.
11. Now spread the 60 g of room-temperature butter over the rectangle. Do it gently, using an offset spatula, a silicone spatula, or a round-tipped knife.
12. Sprinkle the sugar and cinnamon mixture over the butter, distributing it as evenly as possible.
13. Cut the dough lengthwise into 4 strips that are more or less the same width (about 6 cm wide) and roll up one of the strips to form a tight roll.
14. Once you have it, place the rolled strip on top of one of the flat strips so that the ends line up (top and bottom), and roll the two strips together to form a new roll.
15. Now place this thicker roll on another strip and roll it up the same way, as shown in the video. Then do it again, placing the dough roll on the fourth strip and rolling once more. You’ll get one large dough roll.
16. Cut a circle of baking paper about 5 cm larger than the diameter of the roll and place it on the bowl lid.
17. Make a small angled fold at the end of the outer layer of dough so that it sits underneath the roll. This will stop it from unrolling while proofing and baking.
18. Place the roll on the paper on the lid and cover the lid with the bowl. Let it proof a second time for another half hour.
19. Preheat the oven to 200 °C.
20. Once the time is up, remove the bowl and pour the two tablespoons of lukewarm whipping cream over the surface of the dough roll. Pour carefully and slowly, trying to let it seep into the folds without running down the sides.
21. Cover the dough again with the ceramic bowl, making sure the baking paper stays completely inside, as this will help retain any filling that may melt during baking.
22. Transfer the dough to the oven and bake for 35 minutes. Place the KitchenAid bread bowl with lid on the center rack, making sure it doesn’t touch the top of the oven. If necessary, move the rack a little lower.
23. After 35 minutes, uncover the dough and let it bake uncovered for a couple of minutes, or until you see that it has browned a little.
24. Take the cinnamon roll bread out of the oven and let it cool for 10 minutes before adding the topping. Enjoy!