Cinnamon Bread Leaves were begging to be posted! I was whipping up a batch for my fam to enjoy before heading to church this morning and it’s like they had a life of their own.
What I truly love about this recipe is I cheat with frozen yeast rolls. Just let them thaw completely, prepare the recipe according to the instructions and let them rise covered in the fridge all night. Take them out and let them sit on the count 30 minutes or so before baking to crazy perfection!
Cinnamon Bread Leaves
24 frozen bread rolls thawed in one bowl (I use Rhodes brand)
1 stick of butter melted
¾ cup sugar
¼ cup cinnamon
1 8 ounce package cream cheese
½ cup powdered sugar
Roll thawed dough out into a rectangle about 12×10. Brush surface of dough with butter mixture liberally. In a small bowl, mix cinnamon and sugar and stir well. Sprinkle the surface of the dough with sugar mixture. Cut dough into strips about 3 inches wide. Layer strips on top of one another. Cut layered strips into squares. Place squares into a loaf pan. Cover with plastic wrap and let rise overnight in the refrigerator OR place in a warm location and let rise until doubled about 1 hour. Bake in a 350 degree oven for about 30 minutes until top is beginning to brown. In a small bowl combine powdered sugar and cream cheese and mix well. Slather the cream cheese frosting onto warm bread leaves when the come out of the oven.