Homemade Cinnamon roll bread is everything we love about cinnamon rolls, in bread form! Simple, delicious sweet bread recipe with swirls of buttery cinnamon baked in tender bread dough & drizzled with an easy glaze.
If there are two things that we love around here it’s our yeast bread and cinnamon. We use ground cinnamon in so many different recipes that I have to buy it in bulk. Combining yeast bread with cinnamon though- that’s just genius. You’re going to love this cinnamon roll bread recipe, it combines the most amazing things about yeast bread with a cinnamon roll filling and a simple glaze on top- it’s so good you don’t know if it’s a snack, breakfast, or dessert, but one thing is for sure- it’s truly delicious!
What is cinnamon roll bread?
Using my homemade sour cream bread as the white bread base, this bread recipe is simple and easy. Filled with a basic cinnamon filling and a two ingredient glaze it’s practically fool-proof. Perfect for novice bread bakers or for those simply looking for a sweet and savory snack to munch on. Brushed with a cinnamon filling and braided together, this loaf of bread has cinnamon in all the right places. You’re going to love it!
Cinnamon Roll Bread Ingredients
-Yeast: We need 1 tablespoon of yeast to help our bread rise and get the perfect texture. This is roughly the amount in two instant yeast packets.
-Warm water: 1/4 cup of warm water (about 110 degrees F) is needed to help activate the yeast. Remember too hot of water will kill the yeast and too cold won’t activate it much so getting a good temperature is key.
-Sugar: We will need 1/4 cup of sugar to help feed the yeast and give us a sweeter bread to pair with the cinnamon and glaze.
-Sour cream: One cup of sour cream will make our bread richer in taste and fluffier in crumb.
-Egg: One egg will help with both binding the dough together and giving us a great texture.
-Oil: We need 2 tablespoons of vegetable oil to help give our bread some fats so it turns out moist and fabulous.
-Vanilla: 2 teaspoons of vanilla extract will enhance the flavor in the dough and make this bread taste divine.
-Flour: You can use all-purpose flour or bread flour but you’ll need 3 cups – 3 1/2 cups of flour, the amount will vary.
-Salt: With one teaspoon of salt we can enhance the flavors in this recipe and really make it taste great!
Cinnamon Filling
-Sugar: We need 1/3 cup of sugar to make sure that the filling is nice and sweet.
-Cinnamon: With 1 heaping tablespoon of cinnamon, you know this bread is going to pack some flavor in every bite!
-Butter: We need 1/4 cup (half a stick) of melted butter to brush onto the braids later.
Easy Glaze
-Powdered sugar: We need 1/2 cup of powdered sugar for a smooth white glaze that packs a sweet punch.
-Hot water: Using 2-3 teaspoons of hot water we can make the sugar the perfect consistency for drizzling on our bread.
How to make cinnamon roll bread
In a mixing bowl, combine the yeast, warm water, and sugar. Stir once gently and let sit to allow the yeast to proof until foamy.
In a microwave-safe bowl, heat the sour cream in the microwave for 30 seconds. Add the sour cream to the yeast mixture.
Add the egg, vegetable oil, and vanilla to the yeast and sour cream. Mix for about 1 minute.
Add in the flour and salt, mixing until the dough comes together. If the dough looks a little too dry add in 1 tablespoon of warm water.
Once the dough has reached a good consistency, knead for 6-7 minutes with a mixer or do it by hand for about 10 minutes. Proper kneading is important for a great texture.
Once the dough has finished kneading, cover the bowl and let it rest for about 1 hour until doubled in size.
Punch down the dough and then divide into 3 equal-sized sections.
Roll each section into a rope about 1.5″ in diameter and roughly 15″ long.
Brush each rope with melted butter and then combine the cinnamon and sugar in a bowl, stirring until well incorporated. Set aside 2 tablespoons of the mixture and sprinkle half of the cinnamon sugar mixture onto each rope, flip over and repeat on the other side.
Assemble the ropes close together and then press the ends together. Braid the ropes.
Brush our bread pan with butter and transfer the braid into the pan, curling the braid around itself in a circular motion.
Tuck the ends of the braid under and sprinkle the top with the remaining cinnamon sugar mixture.
Place the dough back in a warm spot and allow it to rise for another 30-45 minutes.
Preheat your oven to 350 degrees F and bake for about 25 minutes, until the top is a nice golden brown color.
Let cool for about 1 hour.
In a small bowl, whisk together the powdered sugar and warm water until smooth. Drizzle over the bread.
Cut into wedges and serve. Enjoy!
Cinnamon Roll Bread
Ingredients
- 1 TBSP yeast
- 1/4 cup very warm water
- 1/4 cup sugar
- 1 cup sour cream
- 1 egg
- 2 TBSP vegetable oil
- 2 tsp vanilla extract
- 3- 3.5 cups all-purpose or bread flour
- 1 tsp salt
Cinnamon Filling
- 1/3 cup sugar
- 1 heaping TBSP cinnamon
- 1/4 cup melted butter
Easy Glaze
- 1/2 cup powdered sugar
- 2-3 tsp hot water
Instructions
- Combine yeast, warm water & sugar in mixing bowl. Stir gently once, then let sit until yeast has proofed & mixture is foamy.
- Heat sour cream in microwave for 30 seconds. Add to yeast mixture, along with the egg, vegetable oil, and vanilla. Mix for about 1 minute before adding in flour and salt and then mixing until dough comes together. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add 1 TBSP warm water.
- Once you've achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
- Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
- Punch dough down and knead several times. Divide dough into 3 equal sections. Roll each section into a rope about 1.5" in diameter and roughly 15" long.
- Brush each rope with melted butter. Combine sugar and cinnamon in a bowl. Stir until cinnamon is well incorporated. Set aside about 2 TBSP and sprinkle half onto each rope. Turn ropes over and repeat on the other side.
- Assemble ropes close together and press the ends together. Braid the ropes. Brush a round Springform Pan OR jelly roll pan/ sheet pan with butter. Transfer braid to the pan, curling the braid around itself in a circular motion. Tuck the end under. Sprinkle with remaining cinnamon sugar. Place dough back in the warm spot and let it rise for another 30-45 minutes.
- Preheat the oven to 350 degrees F. Bake dough for about 25 minutes- until top is golden brown. Let cool about an hour.
- Whisk powdered sugar and hot water together. Drizzle over cinnamon roll bread. Cut into wedges and serve.
Nutrition
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How to tell if bread is finished baking
Your bread should be a nice golden color on top and feel hollow when the top crust is lightly tapped. You can also use an instant read thermometer to make sure that the internal temperature of the bread has reached 200 degrees F.
What does sour cream do in the bread?
Sour cream is a great baking item because it helps to thicken doughs and batters, but becomes virtually nonexistent once baked. It leaves behind a richer and smoother texture and makes baked goods lighter and fluffier in crumb which is simply fantastic and almost magic-like. Non-flavored plain Greek yogurt may work as a substitute, but do so at your own risk as I have yet to test that for myself, the two are often interchanged without fail though.
Fantastic bread recipes to try soon
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- Cream Cheese Stuffed Monkey Bread
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Homemade Cinnamon roll bread is everything we love about cinnamon rolls, in bread form! Simple, delicious sweet bread recipe with swirls of buttery cinnamon baked in tender bread dough & drizzled with an easy glaze.
Melissa Griffiths says
This turned out just perfect! Light fluffy cinnamony and amazing, plus it’s pretty! Thank you for a great recipe.
Billie says
Could I use the frozen bread dough? Thaw it out, kneed in the cinnamon and sugar.
Jessica says
Frozen pre-made bread dough will work, but I’m not sure if you’d need 1 loaf or 2. I don’t have a ton of experience with the premade dough that’s not in roll form!
Laurie says
Any suggestion on making the bread the night before and having the first rise in refrigerator overnight? Completing the process in morning? Or doing everything the day before, refrigerate overnight and bring to room temp before baking. Would this work?
Jessica says
I’ve allowed bread dough to do the first rise overnight in the fridge. Works well!
Donna says
Has anyone used their breadmachine to mix, knead, and let it rise, then braid, ruse, and bake it in their oven??
Laurie says
Any suggestions for doing the first rise overnight in refrigerator? Quicker to have the rolls done for breakfast.
Jessica says
I make the rolls completely, save baking them, then just put the whole pan in the fridge. Take them out and let them warm up in the oven while it’s preheating, then bake!
Gina says
ABSOLUTELY DELICIOUS!!!
Sam says
This was delicious! I made it for brunch yesterday and the family loved it!
Amanda says
Marvelous scrumptious recipe!
Was so intrigued by this recipe I had to make it this morning. Yum especially with a cup of strong coffee.
Alison says
I’m so glad you enjoyed this one Amanda!