Cinnamon Bun Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 192.4
  • Total Fat: 3.3 g
  • Cholesterol: 28.7 mg
  • Sodium: 225.6 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Cinnamon Bun Bread calories by ingredient
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Adapted from Cooking Light- Good enough to bring raves from your guests! Adapted from Cooking Light- Good enough to bring raves from your guests!
Number of Servings: 24


    1 pkg. dry yeast (2.25 tsp)
    1/4 c. granulated sugar, divided
    1 2/3 c. 1& milk, warm (100-110)
    1/4 cup margarine, melted
    4 tsp vanilla extrct
    2 large egg yolks
    5 cups all purpose flour, divided
    2 tsp salt
    Cooking spray
    2/3 c packed brown sugar
    2 tsp. cinnamon
    1/2 c. sugar free apricot preserves melted

    1 T. butter or margarine, softened
    1 cup sifed powdered sugar
    1 T. 1 % milk
    1/2 tsp vanilla extract


To prepare bread, dissolve yeast and 1 T. granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 c. margarine, vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife.. Add 4 1/2 c. flour, 3 tbs granulated sugar and salt to yeast mixture; stir to form a sof\t dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add eniough of remaining flour 1 T at a time to prevend dough from sticking to hands (dough will feel tacky.)
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85) 1 hour or until doubled. Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 14 x 7 " rectangle on a floured surface/. Combine brown sugar and cinnamon. . Sprinkly each dough portion with half of brown sugar mixture, leaving a 1/2 in. border. Roll up each dough rectangle tightly, starting with the short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces, cut sides up into each of 2 (8 x 4) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350.
Uncover dough, and bake at 350 for 35 minutes or until loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 min. on a wire rack. Remove from pans,and brush tops of loaves with melted preserves. Cool loaves on rack. To prepare glaze, beat 1 T butter at low speed untikl creamy. Add remaining ingredients beating just until blended Spread over tops of loaves.
(you can leave the glaze off entirely and just use melted apricot sugar free jam.for less calories, but same great bread)
Yield: 2 loaves, 12 servings per loaf. Serving size 1 slice.

Number of Servings: 24

Recipe submitted by SparkPeople user GRANNY2.

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