I love cinnamon rolls. The gooey, warm, beautiful mixture has always soothed any problems I’ve had and helped me celebrate small victories. When I was growing up, my mother would start each special occasion with a simple cinnamon roll on a plate.
First day of school? Cinnamon roll. Minor holiday? Cinnamon roll. Graduation? Cinnamon roll.
Now that I’m actually grown up and my mother doesn’t come to my house to make me breakfast for every minor occasion (I know, so rude), I have found the joy of cinnamon rolls all over again.
Whether you just pop them in the oven or buy them pre-made, I’d still die for them.
Today, we’re celebrating cinnamon rolls in a whole new way. We’re bringing you the recipe for the viral cinnamon-roll loaf. I know, magical.
@shesafullonmonet_ Make this perfect cinnamon roll loaf with us today! #cinnamonroll #cinnamonrolls #cinnamonrollloaf #shesafullonmonet ♬ original sound – shesafullonmonet_
Cinnamon-Roll Loaf
Thank you POPSUGAR for the recipe!
Ingredients
Dough:
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6 Tbsp active dry yeast
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2 cups + 2 Tbsp warm milk
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¾ cup granulated sugar
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1 tsp ground cardamom
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1 tsp salt
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⅔ cup butter (softened)
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5 cups all-purpose flour
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1 egg for egg wash (beaten)
Filling:
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1 cup + 2 Tbsp butter (softened)
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4 Tbsp cinnamon
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¼ cup + 2 Tbsp sugar
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¾ cup brown sugar
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2 Tbsp flour
Simple Syrup:
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3 Tbsp + 1 tsp water
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3 Tbsp + 2 tsp granulated sugar
Cream Cheese Icing:
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¼ cup cream cheese (softened)
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1 cup powdered sugar
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½ tsp vanilla extract
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2-3 Tbsp milk
Directions
1. In a large mixing bowl, combine the lukewarm milk and active dry yeast to make the dough. While the milk is still warm, add in the sugar, cardamom, salt, and half of the flour called for in the dough, then knead with a dough hook for a few minutes.
2. After a few minutes of kneading, add the butter to the milk and yeast mixture, then add the remaining flour and knead for 5-10 more minutes, or until the dough releases from the sides of the bowl and becomes elastic.
3. Let the dough rise in the bowl for 1 hour under a damp dishtowel.
4. While the dough is resting, combine all the ingredients needed to make the filling in a medium-size bowl, then set aside.
5. Make the simple syrup by boiling the water until the sugar has dissolved, then let cool.
6. After an hour of resting, divide the dough into two equal pieces and roll each one out into a 15×15-inch square.
7. Carefully spread the cinnamon mixture from corner to corner on each dough square so all of the pastry is entirely covered, then roll each square into a log or a long sausage shape (just like you would for classic cinnamon rolls). Place the logs on 1-2 baking sheets lined with parchment paper.
8. Snip a notch at the start of one dough log and pull the snipped part out to one side. Snip again about 1 inch away, and pull the cut part out to the other side. Continue all the way down both dough rolls in an alternating pattern so the snipped “swirls” lie alternately on each side.
9. Cover the loaves and let them rise for about 30 minutes at room temperature.
10. After 30 minutes have passed, preheat the oven to 400°F.
11. Brush the loaves with egg wash, then bake them on the middle rack of your preheated oven for 25-30 minutes or until golden and baked through. Cover the loaves with aluminum foil halfway through baking so the bread doesn’t get too dark.
12. Once the loaves are thoroughly baked through, remove them from the oven and coat them with simple syrup using a silicone brush.
13. While the loaves are cooling, make the cream-cheese icing by combining the cream cheese, powdered sugar, vanilla extract, salt, and milk, then pour over the loaves before slicing and enjoying.
Our stomachs are growling and we’re ready for breakfast! What about you? Comment below if you’re going to use the recipe!
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