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Circle Cinnamon Roll Bread
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Cinnamon Roll Circle Bread Recipe

A cinnamon swirl toasting bread that is made with regular bread dough, and makes the most delicious breakfast. Instead of baking in a square loaf pan, this bread bakes in a circular tube to give it the unique circle shape!
Course baking
Cuisine American
Diet Vegetarian
Keyword baking, toasting bread
Servings 1 loaf

Ingredients

Instructions

  • Grease the Almond Cake pans with pan spray. Take 2 pounds [910 g] of cold dough (the recipes have you chill the dough after the first rise to help with shaping) and shape it into a long rectangle, roughly the size of the pans (about 12 inches [30.5 cm]). Place the dough in one pan, and gently press it so the top is even, and so that it goes into the corners.
  • Cover with the other Almond Cake Pan, and clip the two pans together with the metal clips. Place the pan on a sheet pan, and let rise. Rising time will vary on how cold your dough is, and how warm your kitchen is. I let mine rise for 1 1/2 to 2 hours, until the bottom of the pan no longer felt cool.
  • A half hour before baking, preheat your oven to 350F [180C].
  • Place the sheet pan in the oven and let bake for 35 to 40 minutes, until the dough registers 200F [95C] on an instant read thermometer. Note: I’ve been *carefully* removing the metal clips and top lid at about 35 minutes, and checking the temperature. If it is not at 200F [95C], I put it back in the oven with the top pan off and let it finish baking.
  • Move the pan to a wire rack and let cool for 5 minutes, then turn the bread out onto the rack to finish cooling. Note: I turn my bread every 5 minutes or so while cooling to help it keep it’s circle shape – if it just lays on one side the entire time it will flatten a bit. Leaving it in the pan to cool the entire time will result in one soggy side.
  • This bread is delicious the day of, and makes a *great* toasting bread. We cut the slices thin, toast the bread, and coat with butter and jam. Note: The white bread dough does ooze just the slightest bit from the sides in the first few minutes of baking (see photo below). It isn’t enough to ruin the bread or cause a huge mess (and the extra crispy edge comes right off when pressed), but I bake this bread on a half sheet pan just in case.
  • For Cinnamon Roll Bread: Mix together 3/4 cup [150 g] brown sugar, 1 tablespoon ground cinnamon, and a good pinch of salt. Roll the 2 pounds [910 g] of cold brioche dough out into a rectangle, about 12-inches by 12-inches [30.5 cm by 30.5 cm]. Brush the dough with 2 tablespoons melted butter, then sprinkle the sugar mixture over the top, pressing the sugar into the butter. Roll the dough up into a log. Place the dough into the prepared pan, and follow the directions above for covering, clipping, rising, and baking.