This post may contain affiliate links. Please read our disclosure policy.
Hey there ladies and gentlemen! Halloween is upon us, just two days to go now. If you are looking for something yummy to serve to your crew on Halloween night, click here to see Fridays post which was all about hearty, filling food for your trick or treaters. If you are in the mood to make something festive for the holiday (ie…Pudding Cup Graveyards or Spooktacular Halloween Cupcakes) click here to access a complete list of my Halloween Recipes.
Today, for those of you who have an hour to kill and have been dreaming about homemade bread, layered with buttery cinnamon sugar filling and glazed with a sugary drizzle…well then. This recipe is for you. It is finger licking good, my friends. My kids scarfed it up in a hurry. If you love Cinnamon Rolls, this tastes very similar. Hope you enjoy it!
6. Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it much, much easier to roll it out.
7. Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan.
Cut each strip into 6 or 7 pieces.
Stack the pieces on top of each other
and carefully set them into the loaf pans. Place them into a 170 degree oven
for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through.
8. While your loaves are baking make the glaze. Into a small mixing bowl place 2 cups powdered sugar, 3 tablespoons milk, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk it all together with a fork until it’s nice and smooth.
9. When the loaves are done baking take them out of the oven and let them rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
Enjoy!
Ingredients
- DOUGH:
- 1 C hot milk
- 3/4 C hot water
- 1 T yeast (I use active dry)
- 1 1/2 t salt
- 1/2 C sugar
- 4 T butter
- 2 eggs
- 5-6 C flour
- FILLING:
- 1/2 C butter, softened
- 1 1/2 t cinnamon
- 1 C brown sugar
- GLAZE:
- 2 C powdered sugar
- 3 T milk
- 4 T butter, melted
- 1 t vanilla
Instructions
6. Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it much, much easier to roll it out.
7. Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 or 7 pieces. Stack the pieces on top of each other and carefully set them into the loaf pans. Place them into a 170 degree oven for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through.
8. While your loaves are baking make the glaze. Into a small mixing bowl place 2 cups powdered sugar, 3 tablespoons milk, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk it all together with a fork until it's nice and smooth.
9. When the loaves are done baking take them out of the oven and let them rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
Enjoy!
Recipe from Jamie Cooks It Up!
Jamie: Are you using rapid rise yeast or just active yeast? You are buying it in a large jar–is a package 1 T or does it take 2 packages to make 1 T? (or I can empty it out and measure) : )
Thank you for your help! LOVE your website and blog!
Susan,
I use active dry yeast. The little packets are 2 1/4 teaspoons. So you will need just a bit more than a package to equal 1 tablespoon. Good luck!
~Jamie
Jamie! This looks delicious! I can’t wait to try it out 🙂 Thank you for the recipe!
–jen
This looks so easy and so good! Real comfort food. I’ll be making this soon, probably within hours. Thanks Jamie!
Jamie,
What size loaf pans do you use? I made these in 2 regular loaf pans and I didn’t have enough slices to fill it up. They are in the oven now and there is no way they will rise up over the top??
I just recently found your blog in my effort to cook more often, actually buy food I’m going to use and try new recipes- and ultimately (HOPEFULLY) spend less money by staying out of the store. Anyway, I’m really enjoying your blog and recipes.
While i totally cheated you did inspire me! I pulled out a loaf of frozen bread dough and “made” this. I’m sure it is not anywhere near as good as yours but it was fun and yummy. Maybe some day I will get up the nerve to work with yeast.
Oh I also had about a tablespoon or two of chopped walnuts left in my pantry that I threw in. We loved it.
Looks great! King Arthur blog has an herb version that my family loves. Will definately be trying this sweet one! Thanks
Thanks for the great website. I liked you on Facebook but have heard of you before so look forward to many more great recipes. Jan
So beautiful and rich-looking. My favorite photo, the one I lingered over the longest, is the risen loaves in the oven. What a sight! Bread is my very favorite baking thing and I’ll surely give this one a try. Thanks!
HELLO MY LOVE!!!! This recipe are officially wed. It has made me feel like a baking goddess today! Thanks, Jamie!!!
One question though- your glaze is so beautifully white in the pic – did you leave out the butter and vanilla???? Mine’s delicious, but not quite as lovely as yours!!!
My bread was still doughy on the inside pieces but outside was done…how do I get a more even cooking?
It was a hit even though it was a bit doughy.