This recipe was modified slightly from here. It makes one loaf of 8 rolls that are lined along the length of a tea cake pan, which is similar in volume to a 9 x 5 loaf pan. If you use a 9 x 5 pan, divide dough into 6 rolls instead of 8. The glaze seemed darker than the original, but it was probably due to using oat milk instead of regular whole milk, and increasing the vanilla extract slightly. After drizzling it on top of the loaf, it kind of grew on me.

cinnamon roll loaf

ingredients

3/4 cup whole milk, lukewarm
1 teaspoon + 1/4 cup granulated sugar
2 and 1/4 teaspoons active-dry yeast
1/2 teaspoon salt
2 ounces unsalted butter, softened
1 large egg, room temperature and lightly beaten
2 ½ cups bread flour

for filling:

4 ounces unsalted butter, softened
2 teaspoons ground cinnamon
1/2 cup granulated sugar
1/4 cup brown sugar

for glaze:

2 tablespoons milk or milk sub (I used oat milk)
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
1 and 3/4 cups sifted confectioners sugar

method

Line a 9 x 5 loaf pan with parchment paper that overhangs on the two long sides for easy removal of loaf. Spray with baking spray and set aside.

In a large bowl, add the milk, the 1 teaspoon of sugar, and the active dry yeast and let sit to get bubbly and frothy, about 5 minutes.

Add about a cup of the bread flour, along with the butter, salt, and egg. Stir until a dough starts to form, then turn contents unto a lightly floured work surface and knead for about 10-15 minutes.

Roll dough into a ball and turn once on a lightly greased bowl until entire surface of dough is coated with oil. Cover bowl tightly with plastic wrap and leave in a warm place in your kitchen that doesn’t have a draft, until doubled in size, which is about an hour.

After an hour, punch down dough and return it to thee counter and flatten it into a rectangle about 10 by 15 inches. Try to keep it as even in height as possible throughout all parts of dough.

Mix filling ingredients together in a small bowl and then spread it on the entire surface of the dough, then roll it up starting from one of the long sides. As soon as rolled up, pinch the seam and keep it on the bottom. Using a sharp knife, cut dough into 8 equal pieces or rolls.

Arrange into two rows of four rolls down the length of the pan and cover with a piece of greased plastic and let rise for 45 minutes to an hour until rolls start to peak over the height of the pan.

Heat oven to 350 degrees.

Make glaze by whisking together all the ingredients for the glaze listed above. Add a little water, or slightly more powdered sugar, depending on how thick or thin you want it. I wanted it to be thick but pourable.

When dough has risen and bounces back slowly when you indent a finger into the side of the dough, place in center rack of heated oven for 30-35 minutes or until the internal temperature is 190 degrees F.

Remove from oven and remove from pan and immediately glaze with about ¼ of glaze, then glaze with the rest of the glaze after about 20 minutes.

Cut into slices and serve.