Easy Cinnamon Roll Bread – A soft, sweet bread stuffed with a swirling layer of cinnamon and brown sugar then topped with a sweet glaze. Did I mention cinnamon is the number one sugar ? This is one of the best cinnamon roll recipes and it is also a quick bread recipe.
It tastes as if you’ve been baking cinnamon rolls all day long. Let me show you how to prepare this recipe easily and quickly.
Cinnamon roll made easy with WOS icing
When I slice this Easy Cinnamon Roll Bread the other day, I was amazed at how beautiful the swirl looked, and then tasted the quick bread. Oh my word, it was amazing.
This quick bread recipe will be the perfect addition to your family’s favorite Christmas breakfast recipes over the holidays! It’s almost as easy as making frozen cinnamon bread rolls.
I really don’t see the necessity to bake homemade yeast cinnamon rolls again. This quick baking recipe is delicious!
It’s not a dry layer of cinnamon / sugar sprinkled in between like other quick breads. In this recipe, cinnamon / sugar is mixed with part of the batter and then dipped in the remaining cake batter until both layers are paired together while baking.
I use the same cinnamon / sugar mix mixed with diluted cream cheese for our cinnamon roll and cream cheese frosting. Oh, my word, that’s pretty good!
Use these free, printable recipe cards to sprinkle them into a loaf of freshly baked cinnamon roll bread to serve to family and friends.
* Ingredients:
+ Dough ingredients:
° 3 cups flour
° ¾ cup of liquid milk
° Half a cup of oil
° teaspoon of baking powder
° tablespoon of yeast
+ Filling Ingredients:
° a cup of fine sugar
° Cinnamon
° raisins
° ½ cup liquid butter
° Roasted and unsalted nuts (almonds, pistachios and walnuts)
* How to make cinnamon rolls:
In a deep bowl, mix just 2 cups flour, yeast also baking powder
In other bowl, mixing oil also milk, & adding half milk blending to flour mixture also knead, & adding a cup flour also a little of milk mixture and keep kneading
Add the rest of the flour and the rest of the milk mixture and knead until it reaches the appropriate consistency and leave the dough for a while.
After fermenting the dough, roll it with a screw in a rectangular shape, spread it with thin butter, sprinkle it with fine sugar and cinnamon, and put all the nuts and raisins on it.
Roll the dough into a Swiss roll, and cut each piece 2 cm wide
Brush the butter tray with butter, stack the dough pieces and place them in a hot oven at 190 degrees and leave until they are done.
Water rolls according to diameter and serving
Enjoy!