Turning cinnamon rolls into a loaf is a fun twist on the classic recipe. Here’s a simple way to do it:
Ingredients:
For the Dough:
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- 4 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Prepare the Dough:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
- In a large bowl, mix the flour and salt. Add the yeast mixture, softened butter, and egg. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until well combined.
- Assemble the Loaf:
- Preheat your oven to 350°F (175°C).
- Punch down the dough and roll it out into a rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly over the dough.
- Roll the dough tightly from one end to the other, forming a log.
- Grease a loaf pan and place the rolled dough inside. Cover with a damp cloth and let it rise for about 30 minutes.
- Bake the Loaf:
- Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, you can cover it loosely with foil.
- Prepare the Glaze:
- While the loaf is baking, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Finish:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with the glaze once cooled slightly.
Enjoy your cinnamon roll loaf warm or at room temperature!