Cinnamon-Bun Bread

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 15%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 38.5g
  • Fiber: 0.9g
  • Cholesterol: 19mg
  • Iron: 1.5mg
  • Sodium: 239mg
  • Calcium: 38mg


  • Bread:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar, divided
  • 1 2/3 cups warm fat-free milk (100° to 110°)
  • 1/4 cup butter or stick margarine, melted
  • 4 teaspoons vanilla extract
  • 2 large egg yolks
  • 5 cups all-purpose flour, divided
  • 2 teaspoons salt
  • Cooking spray
  • 2/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup apricot preserves, melted
  • Glaze:
  • 1 tablespoon butter or stick margarine, softened
  • 1 cup sifted powdered sugar
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon vanilla extract


  1. To prepare bread, dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a 1/2-inch border. Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces, cut sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  3. Preheat oven to 350°.
  4. Uncover dough, and bake at 350° for 35 minutes or until loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool loaves on rack.
  5. To prepare the glaze, beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining ingredients, beating just until blended. Spread over tops of loaves.
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