I think we should start getting ready for Easter… the weather is getting better (slowly) and the days are getting longer – finally more light again! :) Why not spending some time with friends and family? Easter is perfect for that! That’s why I am showing you some recipes the upcoming weeks that fit for a nice Easter brunch or breakfast – the first one today is a recipe for a Cinnamon Roll Bread.
Cinnamon Rolls are always a good idea for breakfast or brunch. Delicious and from my experience normally a bit hit on a buffet :P Today’s cinnamon rolls come in a slightly different shape – connected and shaped as a bread. Why bread? Well… if you make cinnamon rolls the usual way you have a big tray with rolls or a big pile if they are separated already. If you are preparing a buffet like I do with a lot of different dishes, there is always a problem with space – there is just too much food on the table. If you serve your cinnamon rolls in the shape of a bread, you save space – easy as that… the explanation in German sounded much better – oh well :P

You can call the Cinnamon Roll Bread also Pull-Apart Bread or Brioche – basically all the same, but here you get individual rolls each time you pull a pice out – that’s why I call it Cinnamon Roll Bread :P
Anyways… one more thing: you have to prepare the bread the evening/night before your brunch/breakfast, because it needs some resting time in the fridge. But that is actually good – in the morning you just have to bake it and within less than an hour you have delicious cinnamon rolls – with no work at all that day. Enough time to do other stuff or chat with your guests ;)
The German version of this post has a little raffle and you can win some nice prices from Tchibo – if you want to take part, hop over to the other language – unfortunately I can post that raffle only in German, but you can still participate (if you live in Germany) :)
INGREDIENTS / ZUTATEN
1/4 cup (60ml) warm water
3 tsp. dry yeast
3 tbsp. sugar
3/4 cup (170g) butter, melted and cooled
1/2 cup (120ml) warm eggnog/eierlikör
1 tsp. salt
3 eggs
about 4 cups (520g) all-purpose flour
For the filling:
1/2 cup (100g) brown sugar
2 tbsp. ground cinnamon
pinch of salt
seeds of 1 vanilla pean pod
1/3 cup (80g) butter, softened
For the frosting:
2 oz. (60g) cream cheese
1 cup (130g) confectioner’s sugar
1 tsp. vanilla extract
1-2 tbsp. milk
60ml warmes Wasser
3 TL Trockenhefe
3 EL Zucker
170g Butter, geschmolzen und abgekühlt
120ml warmer Eierlikör/Eggnog
1 TL Salz
3 Eier
ca. 520g Mehl (Type 405)
Für die Füllung:
100g brauner Zucker
2 EL Zimt
Prise Salz
Mark einer Vanilleschote
80g weiche Butter
Für die Glasur:
60g Frischkäse
130g Puderzucker
1 TL Vanille Extrakt
1-2 EL Milch
DIRECTIONS / ZUBEREITUNG
2. While the dough is rising, prepare the filling by mixing the brown sugar, cinnamon, salt and vanilla seeds. Warm the butter so it is very soft, but not melting. Line a loaf pan (mine was about 5x11inch/13x28cm) with baking parchment and set aside.
3. Once the dough has risen enough, punch it once or twice to get air out, then roll out on a floured surface to a rectangle of about 9×24 inches (23x60cm). Spread the soft butter on top of the dough (works best with your fingers) and sprinkle with the sugar-cinnamon mixture – the dough should be evenly covered. Press the mixture into the butter and roll up from the long side of the rectangle – roll up tight. Cut the roll into 1.2 inch (3cm) thick slices. Place the slices in the loaf pan – either side by side or mixed up – doesn’t matter. Cover with plastic wrap and place in the fridge over night.
4. Preheat the oven to 350˚F (175°C). Take the loaf pan out of the fridge and brush the dough with some melted butter and bake for 35-45 minutes or until lightly browned – do not overbake or it will be very dry. Take out of the oven and transer to a wire rack.
5. In a small bowl mix the cream cheese, confectioner’s sugar and vanilla extract – add one (or more) tablespoon milk until you get the consistency you like. Drizzle on top of the still warm bread and serve.
2. Während der Teig geht, den braunen Zucker für die Füllung mit dem Zimt, Salz und dem Vanillemark vermischen. Die Butter anwärmen – sie sollte sehr weich sein, aber nicht geschmolzen. Eine Kastenkuchenform (meine hatte eine Größe von 13x28cm/5x11inch) mit Backpapier auslegen und zur Seite stellen.
3. Wenn der Teig genug gengangen ist, aus der Schüssel nehmen, ein-zwei Mal in die Magengegend boxen und dann auf einer bemehlten Fläche zu einem Rechteck von etwa 23x60cm (9x24inches) ausrollen. Die weiche Butter (am Besten mit den Fingern) auf dem Teig verteilen und dann mit der Zimt-Zuckermischung bestreuen – etwas andrücken und dann von der langen Seite her aufrollen. Die Rolle in etwa 3cm (1.2inch) dicke Scheiben schneiden. Die Scheiben in die vorbereitete Kastenform legen – entweder kreuz und quer, oder ordentlich nebeneinander – bleibt jedem selbst überlassen. Mit Klarsichtfolie abdecken und über Nacht in den Kühlschrank stellen.
4. Den Ofen auf 175°C (350°F) vorheizen. Die Form mit dem Teig aus dem Kühlschrank nehmen und den Teig mit etwas geschmolzener Butter bestreichen. Im Backofen für etwa 35-45 Minuten backen – die Oberfläche sollte eine schöne braune Färbung bekommen haben. Nicht “überbacken” sonst wird das Ganze eine sehr trockene Angelegenheit. Aus dem Ofen nehmen und auf einem Kuchengitter etwas abkühlen lassen.
5. In einer kleinen Schüssel den Frischkäse mit Puderzucker und Vanille Extrakt verrühren – je nach dem wie (dick-)flüssig die Masse ist, etwas Milch zugeben und verrühren, bis die Konsistenz passt. Das Brot damit beträufeln und warm servieren.

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Here is a version of the recipe you can print easily.


- 1/4 cup (60ml) warm water
- 3 tsp. dry yeast
- 3 tbsp. sugar
- 3/4 cup (170g) butter, melted and cooled
- 1/2 cup (120ml) warm eggnog/eierlikör
- 1 tsp. salt
- 3 eggs
- about 4 cups (520g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 2 tbsp. ground cinnamon
- pinch of salt
- seeds of 1 vanilla pean pod
- 1/3 cup (80g) butter, softened
- 2 oz. (60g) cream cheese
- 1 cup (130g) confectioner's sugar
- 1 tsp. vanilla extract
- 1-2 tbsp. milk
- Melt the butter and let cool down again. In a large bowl mix warm water, yeast and sugar utnil well combined - let sit there for about 5 minutes to get foamy. Add the warm (not hot) eggnog/eierlikör, melted butter, salt and eggs to the bowl and mix until well combined. Add the flour in small portions and knead until you get a nice smooth dough - use about 3 1/2 cups (450g) and add more if needed. Take out of the bowl and knead with your hands on a floured surface for 2 more minutes - the dough should be quite soft, but not sticky. Shape the dough into a ball and place in a large greased bowl. Cover with a kitchen towel and let rise for about 1-2 hours in a warm place - the volume should almost double.
- While the dough is rising, prepare the filling by mixing the brown sugar, cinnamon, salt and vanilla seeds. Warm the butter so it is very soft, but not melting. Line a loaf pan (mine was about 5x11inch/13x28cm) with baking parchment and set aside.
- Once the dough has risen enough, punch it once or twice to get air out, then roll out on a floured surface to a rectangle of about 9x24 inches (23x60cm). Spread the soft butter on top of the dough (works best with your fingers) and sprinkle with the sugar-cinnamon mixture - the dough should be evenly covered. Press the mixture into the butter and roll up from the long side of the rectangle - roll up tight. Cut the roll into 1.2 inch (3cm) thick slices. Place the slices in the loaf pan - either side by side or mixed up - doesn't matter. Cover with plastic wrap and place in the fridge over night.
- Preheat the oven to 350˚F (175°C). Take the loaf pan out of the fridge and brush the dough with some melted butter and bake for 35-45 minutes or until lightly browned - do not overbake or it will be very dry. Take out of the oven and transer to a wire rack.
- In a small bowl mix the cream cheese, confectioner's sugar and vanilla extract - add one (or more) tablespoon milk until you get the consistency you like. Drizzle on top of the still warm bread and serve.
- Enjoy baking!
*I partnered with Tchibo for this post, that’s why I have to declare this post as Advertising here in Germany. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
This is so ingenious – it looks lovely as a long roll like this and I bet it tastes amazing.
Thxs a lot! :)
It’s the best when it is still a bit warm – so good! :)
AHHHH i bin begeistert;;;FREU;;freu,,
des kummt ma an OSTERN auf den TISCH,,,
hob no an feinen ABEND
bis bald de BIRGIT
des gfreit mi!
bis bald! :)
The bread looks delicious, but…those adorable eggs with the chicken and rabbit on them. Did you hand paint those? Buy them? Are they made with real eggs or plastic?
Hi Alexia,
these are real eggs, but I did not paint them myself – a friend did that :)
They are über-cute, right :))
Cheers,
Marc
Loved your recipes and your blog!
What could I use instead of eggnog for this recipe? I looked up a few recipes for German eggnog and they are all different! What flavor/spices does the eggnog in your recipe have? Thanks :)
Hi Maria,
if you don’t want the eggnog or can’t get hold of it, you can use milk instead. If you want to use homemade eierlikör, you can make it with this recipe here: https://baketotheroots.de/homemade-eierlikor – the flavors are mostly rum and vanilla :)
Cheers,
Marc