Cinnamon Roll Bread

Cinnamon roll flavor without the rolling, cutting, or pan-arranging. Dump the ingredients into the bread machine, press start, and walk away. The machine handles the kneading, rising, and baking while the kitchen fills with that unmistakable cinnamon and yeast smell.

The loaf itself comes out soft and tender thanks to a generous pour of oil and an egg in the dough. A tablespoon and a half of cinnamon gets worked right in, so every slice carries the spice through, not just the crust.

Softened butter and powdered sugar sit ready to become a simple glaze once the loaf cools. Drizzle while the bread is still slightly warm so it seeps into the crevices but doesn’t melt and slide off completely.

This works beautifully toasted the next morning with a smear of cream cheese, or cubed into French toast over the weekend. It’s a shortcut version of cinnamon rolls for busy mornings.

Pro Tips

• Add wet ingredients first, then flour, and yeast last on top. Keeping yeast away from salt and liquid until the machine starts helps it bloom properly.
• Use the sweet bread or basic cycle. Whole wheat cycle will over-knead.
• Let the loaf cool completely before slicing or it’ll tear. A serrated knife gives clean slices.

Variations

• Add ½ cup raisins or chopped pecans when the mix-in beep sounds.
• Use brown sugar instead of powdered sugar in the glaze for deeper flavor.
• Stir a splash of vanilla extract into the glaze for extra aroma.