When I first made this bread, I remember the anticipation I felt while peeking through the oven window. Would it taste as heavenly as it smelled? Well, you bet it did! The soft, warm bread tangled with cinnamon sugar in every bite was enough to make everyone want more. It’s difficult not to sneak a piece fresh out of the oven; trust me, I’ve tried!
And let’s talk about ease, because I’m all about recipes that make life simpler. With basic ingredients like buttermilk, flour, and cinnamon, you can create a bakery-worthy bread without breaking a sweat. Whether you’re a baking newbie or an old hand in the kitchen, this Cinnamon Roll Bread recipe is your new brunch best friend.
So, this weekend, why not give it a try? I promise, the happy hum of your family savoring each bite will be music to your ears. Don’t forget to share your own stories and tweak it to suit your taste – after all, making it your own is half the fun! Happy baking, and enjoy every cinnamon-sugar-swirled morsel.
How to Make Cinnamon Roll Bread
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Ingredients:
- 1 cup buttermilk, at room temperature
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 2 large eggs, at room temperature
Directions:
- Begin by preheating your oven to 350°F. Lightly grease a 9×5-inch loaf pan with butter or nonstick spray.
- Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
- In a large mixing bowl, cream the softened butter with granulated sugar using an electric mixer on medium speed until fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each, and incorporate the vanilla extract.
- Reduce the mixer speed to low and add a third of the dry ingredients. Then pour in half of the buttermilk. Continue alternating, ending with the flour mixture, mixing just until blended.
- In a small bowl, mix light brown sugar and ground cinnamon together.
- Pour half of the batter into the prepared pan, smoothing it evenly. Sprinkle half of the cinnamon-sugar mixture on top.
- Add the remaining batter, smoothing it and topping with the rest of the cinnamon sugar.
- Gently swirl a knife through the batter to make a marbled pattern; take care not to overmix.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Don’t Have Buttermilk? Here’s What to Use Instead
You can easily substitute buttermilk with a cup of milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for about 10 minutes before using it. Got no brown sugar? Try using white sugar with a bit of molasses stirred in to maintain that rich flavor.
Keeping Your Cinnamon Roll Bread Fresh
Keep this lovely bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It lasts around 3–4 days. For longer storage, pop it in the freezer for up to two months. Just make sure it’s fully cooled before freezing!
Perfect Pairings for Cinnamon Roll Bread
Enjoy your warm, cinnamon-swirled bread with a dollop of cream cheese or vanilla glaze. A hot cup of coffee or cold brew balances the sweetness perfectly. For extra indulgence, serve it with a scoop of vanilla ice cream at dessert time.
Cooking Hacks to Elevate Cinnamon Roll Bread
To ensure a moist loaf, avoid overmixing the batter once you’ve added the flour and buttermilk. Want a richer flavor? Mix in a pinch of nutmeg or clove with the cinnamon sugar. Sprinkling a bit of coarse sugar on top will give a delightful crunch.
Adding a Seasonal Spin to Cinnamon Roll Bread
During fall, fold in some apple chunks or a handful of raisins for a fruity touch. In the summer, a hint of lemon zest can make the flavors pop. Feel free to adapt with some chocolate chips or nuts according to your preference.
FAQs:
Can I prepare the batter ahead of time?
Yes, you can mix the dry ingredients and the wet ingredients separately and store them in the refrigerator overnight. Combine them when you’re ready to bake, ensuring the batter is fresh and doesn’t overdevelop before baking.
How do I know when the bread is done?
The bread is fully baked when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. Keep an eye on the top; the bread should be golden brown.
What’s the best way to reheat leftover Cinnamon Roll Bread?
To enjoy leftovers warm, place a slice in the microwave for 10-15 seconds, or reheat the entire loaf in a preheated oven at 300°F for about 10 minutes. This will refresh the bread, making it taste freshly baked.
Can I use a different kind of flour?
While all-purpose flour works best for this recipe, you can try using a blend of whole wheat and all-purpose for a nuttier flavor. However, this might slightly alter the texture, making it denser.
Is there a way to reduce the calories?
You could substitute the granulated sugar with a sugar alternative, such as Stevia or monk fruit sweetener. Also, using a light butter type or applesauce in place of some butter can lessen calorie content while still maintaining taste.
Can I add nuts or chocolate chips to the batter?
Absolutely! Feel free to mix in a cup of chopped walnuts, pecans, or chocolate chips to add an extra layer of flavor and texture. Just stir them into the batter gently before layering it in the pan.
Cinnamon Roll Bread
Equipment
- 9x5 inch loaf pan
Ingredients
Bread Ingredients:
- 1 cup buttermilk at room temperature
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 2 large eggs at room temperature
Instructions
- Preheat your oven to 350°F. Grease a loaf pan measuring 9x5 inches with butter or a nonstick spray.
- In a medium bowl, mix together the flour, baking soda, and salt. Set this aside.
- In a large bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, blending in the vanilla extract.
- Keep the mixer on low speed, alternating between adding a third of the flour mixture and half of the buttermilk. Repeat this process, making sure to finish with the flour mixture. Mix just until combined.
- In a small bowl, combine the light brown sugar with the ground cinnamon.
- Pour half of the batter into the prepared loaf pan and smooth it out. Evenly sprinkle half of the cinnamon sugar mixture over the top. Pour the rest of the batter over that and smooth it out again. Top with the remaining cinnamon sugar.
- Take a butter knife and gently swirl through the batter to create a marbled effect, being careful not to overmix.
- Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for around 10 minutes before transferring to a wire rack to cool completely.
