I’m making this Cinnamon Roll Bread for the twins’ birthday breakfast. It is such a fun way to eat cinnamon rolls…..slice and pull apart! And, just perfect for this morning when we are running around getting ready for their birthday party! So much to do…so much to do!
Feel free to add fruit, nuts, berries, preserves, other spices, extracts and don’t forget…chocolate!
Cinnamon Roll Bread
2 – 8 count tubes Pillsbury crescent rolls
4 Tablespoons margarine, soft
4 Tablespoons granulated sugar
1/2 cup powdered sugar
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 to 3 Tablespoons milk, more or less
Preheat oven to 350 F. Spray 8/12 by 4 1/2 loaf pan. Separate crescent dough into 8 sections. Pinch seams closed. Spread margarine on each section. Sprinkle with 1/2 Tablespoon sugar. Top with ground cinnamon…to your taste. Roll up from short end, pinching to seal ends and and seam. Place in loaf pan lengthwise, seam side down. Repeat, adding another layer of rolls on top. Cook 15 minutes. Cover with foil. Cook another 20 to 30. Check after 15 minutes to see if almost done. Taking foil off last 5 minutes, watching it doesn’t get too brown. Let sit in pan in pan 10 minutes.
Make glaze while resting. Mix powdered sugar, ground cinnamon, vanilla extract and enough milk for drizzle consistency. Drizzle over cinnamon loaf. Best if eaten first day and right out of the oven! Enjoy!