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Cinnamon Bun Loaf

Author: Charlotte Bothe

Cinnamon Bun Loaf Recipe

This bread has the look of a classic Russenzopf, but the taste and decadence of a cinnamon roll crossed with a sticky bun. We've baked the loaf in our new Emile cloche because the contained heat helps to bake the loaf more evenly. If you don't have a cloche, a sheet pan and parchment along with close monitoring will work fine.

At a glance

One 10" loaf.
Nutrition information


Choose your measure:




  • 2 tablespoons Sticky Bun Sugar* or granulated sugar
  • 1/2 cup diced pecans, optional


  1. To make the dough: Mix and knead all the ingredients together — by hand, mixer, or bread machine set on the dough cycle — until you've made a smooth dough.
  2. Allow the dough to rise, covered, at room temperature, until it's nearly doubled in bulk — about 60 to 90 minutes. Rising may take longer if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy.
  3. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 24" x 10" rectangle.
  4. Mix the Baker's Cinnamon Filling and water together until they're well combined. Spread the mixture evenly over the surface of the dough.
  5. Roll the dough into a log the long way, then pinch the seam closed as best you can.
  6. Using a bench knife (or large chef's knife), cut the log in half lengthwise.
  7. Twist the two halves together, trying to keep the cut sides facing up as much as possible. It helps to start by crossing the two strands in the middle, and then twisting them to the ends, so that you have smaller strands with which to work.
  8. Form the twisted log into a tight coil and place it on the base of a bread baking cloche or a 4 to 5-quart Dutch oven. Sprinkle the Sticky Bun Sugar and pecans on top.
  9. Cover the loaf with the cloche lid, and let rise until it's noticeably puffy, about 45 minutes to 1 hour. Again, this may take longer if you haven't used SAF Gold yeast; the loaf should spread to almost fill the base of the cloche.
  10. While the loaf is rising, position a rack in the middle of the oven, and preheat the oven to 400°F.
  11. Bake the loaf for 35 to 40 minutes, until it's nicely golden with dark brown cinnamon streaks; the loaf's internal temperature should read between 190°F and 200°F on a digital thermometer. Remove the cover of the cloche 5 to 10 minutes from the end of the bake, to allow a slight crust to form.
  12. Remove the loaf from the oven, and transfer it to a rack to cool.
  13. Yield: one 10" loaf.

Nutrition Information

  • Serving Size 1 slice (59g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 190
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 190mg
  • Total Carbohydrate 26g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.