day 23 ~ cinnamon roll bread recipe...

I should have taken more pictures of this recipe but I was too busy eating it. It is pretty darn scrumptious if I do say so myself and perfect for a cold Sunday morning. I used my bread machine with this one.  

This way I can do other things while the bread is kneading. Yea for multitasking! I make at least two loaves at a time with this recipe and freeze one for that weekend when I am too exhausted to bake. 

If your looking for more baking inspiration head over to my Recipe Catalog. I have moved the holiday treats to the top of the page. 

Let's bake shall we! 

Cinnamon Roll Bread Recipe
recipe from

This recipe makes 2 loaves...

1 egg
1/2 cup water
1/2 cup buttermilk
2 tablespoons melted butter
3 cups white bread flour
3 tablespoons brown sugar
1 teaspoon salt
1 3/4 teaspoons bread machine yeast
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons butter, softened
1 cup confectioner's sugar
1/2 teaspoon cinnamon
1/4 cup milk
1 teaspoon vanilla

To make bread dough, combine egg, water, buttermilk, melted butter, bread flour, brown sugar, salt and yeast in bread machine according to manufacturer's directions. Set machine for "dough" cycle.
Meanwhile, make the filling. In a small bowl, combine brown sugar, cinnamon and butter, using a fork or your fingers to work the butter into the sugar until it is the consistency of wet sand. Set aside. Spray two 8-inch by 5-inch loaf pans lightly with cooking spray.

When cycle is finished, remove the dough from bread machine, and if necessary, remove the paddle from the dough. Place the dough on a surface lightly dusted with flour. Using a knife or a bench scraper, divide dough into two equal pieces. Pat dough into rectangles that are about 8 inches wide and 6 inches long. Sprinkle the brown sugar mixture evenly over both pieces of dough, leaving about half an inch uncovered along all edges of the dough. 

Starting with a wide end of the dough, tightly roll dough up jelly-roll style, ending with the edge of the roll on the bottom. Tuck either end underneath, and transfer the roll to a loaf pan, and repeat the process with the other piece of dough. Cover pans with plastic wrap and allow to rise in a warm place for about 45 minutes, or until loaves are nearly doubled in size.

About 20 minutes before the loaves will be ready, preheat the oven to 350˚F. Place the loaf pans in a center rack in the oven and bake for 35 minutes, or until golden brown and the loaf sounds hollow when tapped with your finger. Remove loaves immediately from the pans and cool on a wire rack.
Meanwhile, make the icing. In a small bowl, combine confectioner's sugar and cinnamon with a whisk2. Gradually whisk in milk, whisking until the mixture is smooth. Whisk in vanilla.
When loaves are cool, drizzle them with the icing, using the whisk. Allow icing to harden before wrapping loaves in plastic wrap.