Cinnamon Bun Bread

by Kirsten on April 9, 2011 · 26 comments

in Breakfast, Desserts, Misc. Sweets

039+a2 Cinnamon Bun Bread

Are you in need for a quick and easy treat for this afternoon’s tea or coffee time? Here it is. A cinnamon bun bread served still warm out of the oven. Who could resist?

This cinnamon bun bread is made with yeast, but don’t worry, there is no kneading or long rising time involved. After mixing all the ingredients for the dough the resting time is only 15 minutes.  You then mix in the filling and the pan is ready for the oven. How easy is that?

After a short cooling time the icing gets drizzled onto the finished cinnamon bun bread and you are ready to indulge.

This cinnamon bun bread got big thumbs up from my family!

004+a6 Cinnamon Bun Bread

Cinnamon Bun Bread
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Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
  • 1½ cups all purpose flour
  • ⅓ cup sugar
  • ¼ tsp salt
  • 4 teaspoons active active dry or rapid rise yeast
  • ⅔ cup warm milk (100-110F; low fat is fine)
  • 3 tbsp vegetable oil
  • ½ tsp vanilla extract
  • 1 large egg
  • for the Filling/Topping:
  • 3 tbsp butter, room temperature
  • ¾ cup brown sugar
  • 1 tsp ground cinnamon
  • pinch ground cardamom
  • for the Icing:
  • 1 cup powdered sugar
  • 1-2 tbsp milk
Instructions
  1. Lightly grease an 8×8-inch square baking pan.
  2. In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
  3. While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
  4. Place pan into a cold oven, then set the oven temperature to 350F.
  5. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
  6. Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
  7. Serve warm. Leftovers can be reheated in the microwave.

 

017+a Cinnamon Bun Bread

Adapted from food.com.

pixel Cinnamon Bun Bread

{ 24 comments… read them below or add one }

Gloria April 9, 2011 at 5:46 pm

Love buns and these cake look delicious love it! With a cup of tea heavenly! gloria

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From Beyond My Kitchen Window April 9, 2011 at 6:51 pm

Mmmmm, I can almost smell the cinnamon. Great bread to bring to a friends for coffee.

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scrambledhenfruit April 9, 2011 at 7:38 pm

I'd love some of this right now with my coffee! It looks so delicious! :)

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Lea Ann April 9, 2011 at 9:58 pm

omg this gets a big thumbs up from me and I've not even tasted it. Gotta give this a try.

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utestephan April 9, 2011 at 10:27 pm

Oh das mache ich morgen des sieht ja mal klasse aus liebe grüße aus der pfalz. ute

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JelliDonut April 10, 2011 at 1:30 am

Yum! I could use a really big piece of this right now!

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Cooking Creation April 10, 2011 at 1:30 am

Yet another great recipe to add to my bookmark collection. It looks amazing!

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Merut April 10, 2011 at 3:36 am

This is awesome! I love cinnamon rolls, except that they are so time consuming to make. You can never go wrong with cinnamon and frosting. This is even better because it is easily warmed. Delicious!

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Dom at Belleau Kitchen April 10, 2011 at 6:54 am

my god look at those stunning photo's!! I love a sticky cinnamon bread… and a really simple recipe too, thanks for posting it!

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Ocean Breezes and Country Sneezes April 10, 2011 at 2:55 pm

Oh my goodness, I can smell the cinnamon in Massachusetts! Please save one for me! Have a wonderful week, and if you'd like a snack, please stop by!

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Bakergirl April 11, 2011 at 2:48 am

These look amazing! I love that they're less time consuming as cinnamon rolls. I'm jealous of those people who wake up with enough energy & motivation to make those. These look just as good!

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Susi's Kochen und Backen April 11, 2011 at 4:01 pm

Super lecker! Das Rezept wird mitgenommen, dass wird meiner Familie naehmlich auch schmecken. Muss ich sofort mal demnaechst ausprobieren. Your pictures are beautiful :o)

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Chele April 11, 2011 at 4:16 pm

Please forgive me lack of response to your posts recently, my laptop still seems to be playing up! However, a slice of this would defo help ease my frayed nerves ;0)

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blogbytina.com April 11, 2011 at 6:45 pm

this may just be the lunch hour talking, but this is everything i've ever wanted in life

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Boulder Locavore April 11, 2011 at 7:16 pm

I'd love a big piece of this an a cup of coffee right now! This looks delicious and the photos are beautiful my friend!

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Bourbonnatrix April 11, 2011 at 8:46 pm

this looks delicious!

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Guvi April 12, 2011 at 3:51 pm

Me, me, I want a piece, please! I don't need coffee or anything else, just this :))

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SJerZGirl April 14, 2011 at 6:21 pm

Have you ever made this using fruit under the cinnamon sugar topping? Like peaches or apples? This looks fabulous, though!! Seriously fabulous!

Another blogger stopping by to visit. You can find me at:
The Frustrated Foodie

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Roxana GreenGirl April 15, 2011 at 3:22 am

love your twist on the cinnamon rolls. such a lovely sweet treat when in a hurry. love it. thanks for sharing

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Nance April 15, 2011 at 11:27 am

I made it this morning and was very pleased, thank you for posting it :) I have also posted it on my blog – and linked back to yours – hope thats ok.

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Linda in MO April 17, 2011 at 4:57 pm

Looks yummy, but does it really only call for 1/4 tsp yeast? I have made a similar recipe from Fleischmann's yeast that calls for 2 packets of yeast.
http://www.fleischmanns1dish.com/recipe.asp?r=4

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Kirsten December 1, 2013 at 9:02 am

Linda, it calls for 4 teaspoons of yeast.

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kemar May 10, 2011 at 6:58 pm

i'm craving his right now

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Rodino Ayala June 27, 2012 at 5:34 am

Wow that picture alone had my mouth watering. I cant wait to make this! Thanks so much for sharing this.

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