Cream Cheese-Stuffed Cinnamon Roll Bread

Ingredients

• 2.25 tsp Instant dry yeast (For the yeast mixture)
• 1 cup Whole milk (Slightly warmed to 90–110°F; for the yeast mixture)
• 1 tsp Granulated sugar (For the yeast mixture)
• 3.5 cup All-purpose flour (Add 2 cups initially, then add the remaining flour)
• 0.333 cup Granulated sugar (For the dough)
• Salt (Added with the flour; amount not specified)
• 4 tbsp Salted butter (Softened; for the dough)
• 1 Egg (Beaten and at room temperature; for the dough)
• 1 tbsp Vanilla bean paste (For the dough)
• 4 tbsp Brown sugar (For coating the cream cheese)
• 1 tsp Ground cinnamon (For the filling)
• 0.5 cup Cream cheese (Cut into small cubes)
• 2 tbsp Unsalted butter (Melted; for the cinnamon sauce)
• 4 tbsp Brown sugar (For the cinnamon sauce)
• 1 tsp Ground cinnamon (For the cinnamon sauce)
• 2 tbsp Heavy cream (For the cinnamon sauce)
• 1 cup Powdered sugar (For the cinnamon glaze)
• 1 tsp Ground cinnamon (For the cinnamon glaze)
• 4 tbsp Unsweetened heavy whipping cream (Use less or more to adjust the glaze consistency)
• 1 tbsp Maple syrup (Optional; for the cinnamon glaze)
• 0.25 tsp Vanilla bean paste (For the cinnamon glaze)
• 1 Egg (For the egg wash)
• 1 tbsp Milk (For the egg wash)

Steps

1. 1

   Combine the warmed whole milk, instant dry yeast, and 1 teaspoon granulated sugar in a bowl. Mix and leave for 10 minutes, or until the yeast has bloomed.

2. 2

   In a stand-mixer bowl or mixing bowl, combine 2 cups of the flour, the dough sugar, and the salt.

3. 3

   Add the softened salted butter, beaten room-temperature egg, bloomed yeast mixture, and 1 tablespoon vanilla bean paste. Mix with a dough hook or by hand for 2–3 minutes, until combined.

4. 4

   Add the remaining flour and knead for 8–10 minutes, until a smooth dough ball forms.

5. 5

   Place the dough in a greased bowl, cover it, and leave it in a warm place for 1 hour, or until it doubles in size.

6. 6

   In a small bowl, mix the brown sugar and cinnamon for the filling. Roll the cream cheese cubes in this mixture until coated.

7. 7

   In a separate bowl, whisk together the melted unsalted butter, brown sugar, cinnamon, and heavy cream for the sauce until smooth.

8. 8

   Once the dough has doubled in size, divide it into equal balls and stuff each ball with the cinnamon-coated cream cheese filling.

9. 9

   Lightly grease a baking dish with butter. Arrange the filled dough balls in the dish, leaving a little space between each one.

10. 10

    Cover the baking dish and let the dough balls rise again in a warm spot for 30–35 minutes. Preheat the oven to 350°F during this rise.

11. 11

    Prepare the egg wash by combining 1 egg with 1 tablespoon milk.

12. 12

    Brush the risen rolls with the egg wash, then drizzle the cinnamon sauce over the top.

13. 13

    Bake at 350°F for 25–30 minutes, or until golden brown.

14. 14

    Let the bread cool for 10–15 minutes, then drizzle the prepared cinnamon glaze over the top before serving.

Notes

The source does not specify the amount of butter used to grease the bowl or baking dish. The glaze uses 4–6 tablespoons cream and 1–2 tablespoons optional maple syrup; adjust the cream to reach the desired consistency.

Nutrition per serving

• dessert
• sweet bread
• cinnamon
• cream cheese
• baked
• yeast bread
• pull-apart
• vegetarian