I think we should start getting ready for Easter, don’t you think? The weather is slowly improving and the days are getting longer – finally more light again! :) Why not spend some time with friends and family? Easter is perfect for that! That’s why I got some recipes in the upcoming weeks that fit perfectly for a nice Easter brunch or breakfast. The first one today is a recipe for a delicious and fluffy Cinnamon Roll Bread. A loved addition for Easter brunch in our house for years ;)
Cinnamon Rolls are always a good idea for breakfast or brunch. Extremely delicious and from my experience, always a hit on a buffet. Gone in no time ;P Today’s cinnamon rolls come in a slightly different shape – slightly compacted and shaped into one big loaf. Pretty much like a loaf of bread. Why this shape? Well… if you make cinnamon rolls you normally have a big tray that takes a lot of space.
If you are preparing a buffet as I normally do, with a lot of different dishes, there is always a problem with space. There is so much food on the table, I need everything to take as little space as possible ;P If you serve your cinnamon rolls in the shape of a loaf of bread, you save space. Easy as that ;P
By the way, you can also call the bread here pull-apart bread or brioche – it all goes in the same direction. With a pull-apart bread, I would arrange the layers, however, a little wilder. So call it whatever you want. As long as it turns out delicious and fluffy the name does not matter ;P
Anyway. One more thing. You have to start preparing the bread the night before your brunch or breakfast because it needs some resting time in the fridge. But that is actually a good thing. In the morning you just have to take it out of the oven and bake it. More time to prepare other stuff on the day you have guests over…
INGREDIENTS / ZUTATEN
1/4 cup (60ml) lukewarm water
3 tsp. active dry yeast
3 tbsp. sugar
3/4 cup (170g) butter, melted & cooled
1/2 cup (120ml) warm eggnog (Eierlikör)
1 tsp. salt
3 medium eggs
4 cups (520g) all-purpose flour, maybe less
For the filling:
1/2 cup (100g) brown sugar
2 tbsp. ground cinnamon
1 pinch of salt
1 vanilla bean pod (seeds)
1/3 cup (80g) butter, at room temperature
For the frosting:
2 oz. (60g) cream cheese
1 cup (130g) confectioners’ 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 (oder Eggnog)
1 TL Salz
3 Eier (M)
520g Mehl (Type 405), ggf. weniger
Für die Füllung:
100g brauner Zucker
2 EL Zimt
1 Prise Salz
1 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 brown sugar, cinnamon, salt, and the seeds from the vanilla bean pod. Warm the butter so it is very soft, but not melting. Line a loaf pan with 5×11 inches (13x28cm) with baking parchment and set aside.
3. Once the dough has risen enough, punch it once or twice to get some 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 it up tight. Cut the roll into 1.2 inches (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 overnight.
4. Preheat the oven to 350˚F (175°C). Take the loaf pan out of the fridge, brush the dough with some melted butter, and bake for about 35-45 minutes or until lightly browned. Do not overbake or the bread will be very dry. Take out of the oven and transfer to a wire rack.
5. In a small bowl mix the cream cheese, confectioners’ sugar, and vanilla extract. Add one tablespoon (or more) 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 Mark der Vanilleschote vermischen. Die Butter anwärmen – sie sollte sehr weich sein, aber nicht geschmolzen. Eine Kastenkuchenform mit einer Größe von etwa 13x28cm mit Backpapier auslegen und zur Seite stellen.
3. Wenn der Teig genug gengangen ist, aus der Schüssel nehmen, einmal in die Magengegend boxen und dann auf einer bemehlten Fläche zu einem Rechteck von etwa 23x60cm ausrollen. Die weiche Butter (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 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) Ober-/Unterhitze vorheizen. Die Form mit dem Teig aus dem Kühlschrank nehmen und den Teig mit etwas geschmolzener Butter bestreichen. Im Ofen für etwa 35-45 Minuten backen – die Oberfläche sollte eine schöne goldbraune Farbe 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 leicht warm servieren.
Working with yeast is not complicated at all but knowing some basics might help…
Using yeast in a bake is not as difficult as some people may think. Yeast dough needs a little more attention compared to a regular pound cake batter but that’s all doable if you follow some simple rules.
Yeast likes it warm and cozy.
Fresh yeast we all use for baking is a fungus, or rather many single-celled fungi that reproduce by sprouting or dividing. For this process, yeast needs a certain temperature – just as we need a certain body temperature to function properly. At low temperatures, we also prefer to snuggle up in a blanket and are less productive. The ideal temperature for yeast is somewhere between 86°-104°F (30°-40°C). In this range yeast works, multiplies well, and releases gases that let the dough rise. If the temperatures are lower, yeast continues to work, but everything takes much longer. Above 113°F (45°C), the yeast goes says goodbye and goes to (yeast) heaven – you should be careful here and keep that in mind.
Bring ingredients to the right temperature.
As already mentioned, yeast needs a certain temperature to work properly. If the recipe says “lukewarm” milk, it should be lukewarm only. Stick your finger into the milk and test it – it should not be much warmer than your own body temperature. Butter, eggs and other ingredients you add to the dough should also be at room temperature, if possible. That gives everyone the chance to get to know each other better ;P
Yeast dough gives “Schmackes” – meaning you will get strong arms!
Yeast dough should be kneaded thoroughly – this can take up to 10 minutes or more until all ingredients are well combined and the yeast has the nutrients close by it needs to multiply properly. You can do the kneading by hand and show everyone how strong you are – or you let your kitchen robot do the work. Works both ways. Many bakers say they prefer to knead by hand because it allows them to “feel” the dough better, but honestly…. I prefer to do something else in those 10 minutes ;P
Letting yeast rise is a walk in the park!
A yeast dough needs a little rest after kneading. You don’t have to turn off the music nor leave the room for the yeast dough to rise properly, but covering the bowl and placing the bowl in a warm place is actually a good idea. This could be inside the oven, on the kitchen floor if you have floor heating, near a stove or heater (not on top!), or classically in the bedroom under the covers. Yes, many do that ;) The point is that you give the dough time and a cozy place to rest – without any drafts of cold air. If your yeast dough does not rise as quickly as expected, just give it a little more time. That will do the trick in most cases.
Off to a second round!
Many recipes for a bake with a yeast dough call for a second resting time. After the first round, you knock out the air bubbles that have developed inside the dough, you knead a bit more if necessary and then you shape the bread, bread rolls, braid the loaf, or whatever. After that you let the dough rise again. The second rising time makes the crumb of the pastry finer and the baked good usually has fewer large air bubbles in it. If your yeast dough gets a bit bitchy after the second round of kneading and resists when you try to roll it out – just cover it again and give it another five minutes or so. The dough just needs to relax again briefly and is much easier to handle after that.
Fresh yeast or dry yeast – that’s the question here!
There are many opinions about the usage of fresh or dried yeast. Some swear by fresh yeast, others think dry yeast is great and ideal to work with. Theoretically, you can use both. Fresh yeast usually has to be mixed with a lukewarm liquid and some sugar – this gets the yeast going. Dry yeast can be mixed with the flour and the other ingredients and that’s it basically. Many insist on testing dry yeast to check if it is still active by dissolving it in lukewarm milk before using it, but that is not really necessary. If the expiration date on the package is still far away, everything should be fine. No matter if you use fresh or dried yeast – if you give the yeast time and treat it well, both versions will give you a nice result.
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Here is a version of the recipe you can print easily.
Print
Cinnamon Roll Bread
- Prep Time: 00:30
- Cook Time: 00:45
- Total Time: 11:00
- Yield: 1
- Category: Bread
- Cuisine: America
- Diet: Vegetarian
Description
An absolute delight for Easter: a delicious Cinnamon Roll Bread. This fluffy sweet treat is the highlight of any brunch or breakfast!
Ingredients
For the dough:
1/4 cup (60ml) lukewarm water
3 tsp. active dry yeast
3 tbsp. sugar
3/4 cup (170g) butter, melted & cooled
1/2 cup (120ml) warm eggnog (Eierlikör)
1 tsp. salt
3 medium eggs
4 cups (520g) all-purpose flour, maybe less
For the filling:
1/2 cup (100g) brown sugar
2 tbsp. ground cinnamon
1 pinch of salt
1 vanilla bean pod (seeds)
1/3 cup (80g) butter, at room temperature
For the frosting:
2 oz. (60g) cream cheese
1 cup (130g) confectioners’ sugar
1 tsp. vanilla extract
1-2 tbsp. milk
Instructions
1. Melt the butter and let cool down again. In a large bowl mix lukewarm water, yeast, and sugar until well combined – let sit there for about 5 minutes to get foamy. Add the slightly warm eggnog (or Eierlikör), the melted butter, salt, and eggs to the bowl and mix until well combined. Add the flour in small batches 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 minutes longer – the dough will be quite soft, but should not be sticky. Shape the dough into a ball and place it 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.
2. While the dough is rising, prepare the filling by mixing brown sugar, cinnamon, salt, and the seeds from the vanilla bean pod. Warm the butter so it is very soft, but not melting. Line a loaf pan with 5×11 inches (13x28cm) with baking parchment and set aside.
3. Once the dough has risen enough, punch it once or twice to get some 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 it up tight. Cut the roll into 1.2 inches (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 overnight.
4. Preheat the oven to 350˚F (175°C). Take the loaf pan out of the fridge, brush the dough with some melted butter, and bake for about 35-45 minutes or until lightly browned. Do not overbake or the bread will be very dry. Take out of the oven and transfer to a wire rack.
5. In a small bowl mix the cream cheese, confectioners’ sugar, and vanilla extract. Add one tablespoon (or more) milk until you get the consistency you like. Drizzle on top of the still-warm bread and serve.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
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
Can I double the eggnog and leave out the water in the dough?