Cinnamon Roll Loaf with Vanilla Glaze

Prep time: 3 hrs | Serves: 6-8

Ingredients:

•⁠ ⁠420g strong white bread flour

•⁠ ⁠50g caster sugar

•⁠ ⁠7g fine sea salt 1

•⁠ ⁠7g instant yeast

•⁠ ⁠220g whole milk, lukewarm

•⁠ ⁠1 egg, lightly beaten

•⁠ ⁠60g unsalted butter, softened (dough)

•⁠ ⁠60g unsalted butter, softened (filling)

•⁠ ⁠120g soft light brown sugar

•⁠ ⁠12g ground cinnamon

•⁠ ⁠1g fine sea salt 2

•⁠ ⁠150g icing sugar

•⁠ ⁠5ml vanilla extract

•⁠ ⁠20–30ml milk (for glaze)

•⁠ ⁠1g fine sea salt (glaze)

Method:

1.⁠ ⁠In a bowl, whisk the milk, yeast and sugar then rest 5 minutes. Add egg, flour and salt 1, mix to a rough dough. Knead 5–7 minutes, then work in 60g softened butter until smooth and elastic (total 10–12 minutes). Shape into a ball, place in a lightly oiled bowl, cover and proof until doubled, 60–90 minutes.

2.⁠ ⁠Mix brown sugar, cinnamon and 1g salt. Grease and line a 900g loaf tin. Roll dough to a 35 × 30cm rectangle. Spread 60g softened butter over the surface; scatter the cinnamon sugar evenly.

3.⁠ ⁠Roll up tightly from the long side to a log. Trim ends, then cut into 12 equal slices. Arrange slices cut‑side up, snugly in the tin (two neat rows).

4.⁠ ⁠Cover and rise until puffy and nearly doubled, 40–60 minutes. 170°C for 30–35 minutes until deep golden. Tent with foil if browning too quickly.

5.⁠ ⁠Whisk icing sugar, vanilla, milk (start with a splash) and a pinch of salt 2 until pourable. Brush/drizzle over the warm loaf. Cool 15 minutes, then slice and enjoy.

Storage:

Keep at room temperature in an airtight container for up to 3 days. Rewarm slices at 160°C for 5–7 minutes or microwave for 10–15 seconds to refresh. Freeze (well‑wrapped) for up to 2 months; thaw at room temperature and re‑glaze if you like.