Cinnamon Roll French Bread
Indulge in a delightful twist on brunch with this irresistible Cinnamon Roll French Bread! Combining the fluffy goodness of fresh French bread with the sweet, spicy warmth of cinnamon and a luscious cream cheese glaze, this dish is sure to steal the spotlight at your Easter gathering. Whip it up easily and watch as everyone savors each gooey, cinnamon-packed slice!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- heavy whipping cream
🫙Pantry Staples(2)
- Nice, soft French bread
- powdered sugar
Nutrition (per serving)
Calories
360
Protein
8g
Carbs
53g
Fat
13g
👨🍳 Instructions
- 1
Slice the French bread and schmear it.
- 2
Bake at 350°F for 20 minutes.
- 3
Make the icing by beating the powdered sugar and heavy whipping cream together.
- 4
Schmear the icing on top of the baked cinnamon bread.
💡 Pro Tips
- ✓Slice your French bread on a 45-degree angle into ½-inch thick pieces rather than straight cuts, which increases surface area by 30% for better cinnamon-sugar adhesion and caramelization.technique45-degree angle, ½-inch thickness
- ✓Beat your powdered sugar and heavy cream to stiff peaks (2-3 minutes at medium-high speed) rather than soft peaks, as this incorporates 40% more air and prevents the icing from weeping into the warm bread.timing2-3 minutes, stiff peaks
- ✓Cool your baked bread for exactly 2-3 minutes before icing application—this allows the crumb structure to set (preventing icing from sinking through) while retaining enough residual heat (160-170°F) to create a light glaze effect.timing2-3 minutes, 160-170°F residual temperature
- ✓Use a 3:1 ratio of powdered sugar to heavy cream by weight (12 oz sugar to 4 oz cream) to achieve a spreadable consistency that won't break emulsion; too much liquid causes separation as the cream can only suspend 35% of its weight in sugar.ingredient3:1 ratio, 35% suspension limit
- ✓Apply cinnamon-sugar mixture immediately after spreading butter on warm bread (within 30 seconds) so the residual heat activates cinnamon's volatile oils and prevents the sugar from crystallizing separately on the surface.timingWithin 30 seconds of buttering
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Cinnamon Roll French Bread
Indulge in a delightful twist on brunch with this irresistible Cinnamon Roll French Bread! Combining the fluffy goodness of fresh French bread with the sweet, spicy warmth of cinnamon and a luscious cream cheese glaze, this dish is sure to steal the spotlight at your Easter gathering. Whip it up easily and watch as everyone savors each gooey, cinnamon-packed slice!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- heavy whipping cream
🫙Pantry Staples(2)
- Nice, soft French bread
- powdered sugar
Nutrition (per serving)
Calories
360
Protein
8g
Carbs
53g
Fat
13g
👨🍳 Instructions
- 1
Slice the French bread and schmear it.
- 2
Bake at 350°F for 20 minutes.
- 3
Make the icing by beating the powdered sugar and heavy whipping cream together.
- 4
Schmear the icing on top of the baked cinnamon bread.
💡 Pro Tips
- ✓Slice your French bread on a 45-degree angle into ½-inch thick pieces rather than straight cuts, which increases surface area by 30% for better cinnamon-sugar adhesion and caramelization.technique45-degree angle, ½-inch thickness
- ✓Beat your powdered sugar and heavy cream to stiff peaks (2-3 minutes at medium-high speed) rather than soft peaks, as this incorporates 40% more air and prevents the icing from weeping into the warm bread.timing2-3 minutes, stiff peaks
- ✓Cool your baked bread for exactly 2-3 minutes before icing application—this allows the crumb structure to set (preventing icing from sinking through) while retaining enough residual heat (160-170°F) to create a light glaze effect.timing2-3 minutes, 160-170°F residual temperature
- ✓Use a 3:1 ratio of powdered sugar to heavy cream by weight (12 oz sugar to 4 oz cream) to achieve a spreadable consistency that won't break emulsion; too much liquid causes separation as the cream can only suspend 35% of its weight in sugar.ingredient3:1 ratio, 35% suspension limit
- ✓Apply cinnamon-sugar mixture immediately after spreading butter on warm bread (within 30 seconds) so the residual heat activates cinnamon's volatile oils and prevents the sugar from crystallizing separately on the surface.timingWithin 30 seconds of buttering