Cinnamon Bun Bread

I love to make cinnamon rolls.  And we have found this pre-made, already rising dough that you can buy at the store to use for cinnamon rolls.  It works out great without having make the dough from scratch.  But still you’ve got the rising and the kneading and the rolling it out and the rising again.  It’s  a long process, even with the pre-made dough.

So I found this recipe awhile back and I was skeptical, but it really turned out great.  It tastes just like cinnamon rolls, but its baked in a casserole dish and there is just a 15 minute rise time.  If you need cinnamon rolls stat, without the long prep time, this is the recipe for you.  So good!  Enjoy!

Cinnamon Bun Bread (from Baking Bites)


3 C. all purpose flour
2/3 C. sugar
1/2 tsp. salt
2 TBS. plus 2 tsp. active dry yeast
1 and 1/3 C. warm milk (100-110F; low fat is fine)
6 TBS. vegetable oil
1 tsp. vanilla extract
2 large eggs

6 TBS. butter, room temperature
1 and 1/2 C. brown sugar
2 tsp. ground cinnamon
a couple pinch ground cardamom

2 C. powdered sugar
2-4 TBS. milk or cream

Lightly grease an 13×9 inch square baking pan. (you can also half this recipe and bake it in an 8×8)

In a large bowl, combine flour, sugar and salt.

Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.

Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.  Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.


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