Middle of a Cinnamon Roll Bread

Cinnamon Rolls are my weakness. When I was a little kid stopping by the Cinnabon store was one of my favorite memories. There are some things you just don't grow out of... After a crazy week at school what I really wanted to do was bake. Naturally, I decided I wanted to make Cinnamon Rolls... in bread form. Middle of a Cinnamon Roll Bread is the result.

Thankfully I have very willing and sweet roommates who actually try my crazy concoctions and compliment me with phrases such as, "your going to have a 400 pound husband someday." Trust me that phrase coupled with a clean plate makes you feel like you just went to pastry heaven. So go ahead and try this ooey gooey cinnamony goodness and see what type of compliments you get!

Middle of a Cinnamon Roll Bread

Dough:
2 cups whole milk
1/2 cup canola oil
1/2 cup granulated sugar
1 package yeast
4 1/2 cups white flour (separated)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
Filling:
1 1/2 cups packed light brown sugar
4 tbsp ground cinnamon
1/2 cup room temperature butter (separated)

Frosting:
1/2 cup softened butter
1 (8oz) package room temperature cream cheese
16 oz powdered sugar
3/4 tsp lemon juice
1 tsp vanilla extract

1. Dough:
Mix milk, oil, and sugar in a large sauce pan and take it off the heat as soon as bubbles start to foam. Set aside for about an hour to cool. Sprinkle yeast into the liquid and let it sit for about 60 seconds. Then add 4 cups of flour and mix thoroughly. Cover lightly with plastic wrap and on top of that a kitchen towel then store in a warm place for 1 hour. During this time you can make the filling which is described in step 2. When it is done rising mix in the remaining 1/2 cup of flour, baking powder, baking soda, and salt.

2. Filling:
Mix brown sugar and cinnamon in a medium bowl with a fork until completely combined.

3. Assembly:
Place dough on a lightly floured surface and roll out into a 1/2" thick rectangle. Using a knife spread three quarters of the butter thickly onto the surface of the dough and sprinkle on the brown sugar and cinnamon mixture on top. Loosely start to roll the long side of the rectangle inwards as if you were making normal cinnamon rolls. Make sure not to let any cinnamon fall out of the ends. Taking a large knife cut diagonally at a 45 degree angle pointing to the left until you reach the bottom. Then repeat the cut starting back at the top but this time at a 45 degree angle pointing to the right. Take the little chunks and make sure they are coated with the filling. Divide and transfer each half of the dough into a parchment covered bread pan that has been greased. Cover each pan lightly with plastic wrap and a kitchen towel and keep in a warm place to rise. The oven can be preheated to 350 degrees during this time. Wait 60 minutes or until the dough has doubled in size.

4. Cooking:
Place the risen bread into the preheated oven (350 degrees). Underneath the bread place a pan of hot water. The steam from the water will help the bread to have a softer texture. Bake for 25 minutes. Melt the remaining quarter of butter and brush it on the tops of the loaves when they are done baking. Take the loaves out of the pan immediately and transfer into a large Ziploc bag to cool. Placing the bread in the bag will help the bread to have a softer texture also. The bread should cool for at least 10 minutes during this time you can prepare the frosting.

5. Frosting:
Beat softened cream cheese and butter. Slowly incorporate the powdered sugar parts at a time. Beat mixture for at least 10 minutes then mix in the lemon juice and vanilla extract.

6. Finale:
Frost your warm bread and enjoy your Middle of a Cinnamon Roll Bread!