Cinnamon Roll Loaf

Yield: 1 huge loaf

Cinnamon Roll Loaf

Cinnamon Roll Loaf

You'll need a loaf of unsliced bread for this recipe. I always use my No-Knead Bread recipe:

This is our holiday treat. I usually make it for Christmas or Easter. I like it because it doesn't require forming, shaping or rolling. It's messy and that's the beauty of it! My kind of dessert. I mean breakfast!

Cook Time 25 minutes
Total Time 25 minutes


  • 1 unsliced round loaf sourdough bread
  • 1⁄2 cup butter softened
  • 1⁄4 cup powdered sugar
  • 1⁄4 cup honey
  • 1 tsp pure vanilla extract
  • 1 cup sugar
  • 1 1⁄4 tsp cinnamon
  • 1 cup powdered sugar
  • 1-2 Tbsp milk


  1. Make vanilla honey butter by whipping butter 1/4 cup powdered sugar, honey and vanilla together.
  2. Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. 
  3. Spread vanilla honey butter in between the slices.
  4. Turn the loaf sideways and cut the loaf across the width, making about 1/2 inch pieces. Don't cut all the way to the bottom.
  5. Spread more of the honey butter between the new cuts. This gets pretty messy! Don't worry about perfection here, just get that butter everywhere you can!
  6. Combine sugar and cinnamon.
  7. Generously sprinkle throughout the loaf, getting it into all the crevices.
  8. Wrap in foil or place in a covered baker of some kind.
  9. Bake at 350 degrees for 25-30 minutes, until bread is warm. 
  10. Combine powdered sugar and milk - adding milk until you get the consistency desired. 
  11. Uncover or unwrap the warmed loaf and drizzle the icing over the loaf.
  12. Best served right away. This goes quickly!


My picture doesn't do this justice. It's a family favorite and I could make two, but that's probably not healthy!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.