Cinnamon Roll Bread Recipe

Introduction

Cinnamon Roll Bread is a delightful twist on the classic cinnamon roll, combining the soft, tender crumb of quick bread with the sweet, spiced swirls you love. This easy-to-make loaf is perfect for breakfast, brunch, or a cozy snack with coffee.

Ingredients

• 1 cup white granulated sugar
• 2 cups all purpose flour (spooned into measuring cup for accuracy)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• 1 cup milk
• ⅓ cup vegetable oil
• 2 teaspoons ground cinnamon
• ⅓ cup white granulated sugar (or brown sugar)
• 4 tablespoons unsalted butter (room temperature)
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract (substitute homemade or clear vanilla for a true white glaze)
• 3 tablespoons milk (or a tablespoon at a time until you achieve the desired consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 1½ pound loaf pan. Set it aside while you prepare the batter.
2. Step 2: In a large mixing bowl, combine the 1 cup granulated sugar, flour, baking powder, and salt. Whisk together on low speed using a spatula or a stand mixer fitted with the paddle attachment until evenly mixed.
3. Step 3: Add the egg, milk, and vegetable oil to the dry ingredients. Beat on low speed just until everything is moistened and combined; avoid overmixing.
4. Step 4: In a small bowl, mix together the cinnamon and the ⅓ cup sugar (white or brown) to make the cinnamon sugar topping.
5. Step 5: Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter, then gently swirl it in using a spoon, knife, or spatula.
6. Step 6: Pour the remaining batter over the swirled layer, filling the pan about two-thirds full. Top with the remaining cinnamon sugar and gently swirl again.
7. Step 7: Bake the bread in the center of the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid over-baking. Let the loaf cool for 10 minutes before removing it from the pan.
8. Step 8: To make the glaze, combine the softened butter, powdered sugar, vanilla extract, and milk in a medium bowl. Whisk until smooth, warming slightly if needed to reach a pourable consistency.
9. Step 9: Drizzle the glaze over the warm bread. Allow it to set for a few minutes before slicing and serving.

Tips & Variations

• For a richer flavor, substitute half the milk with buttermilk or add a teaspoon of vanilla directly to the batter.
• Try using brown sugar instead of white sugar in the cinnamon swirl for a deeper molasses flavor.
• Add chopped nuts or raisins to the cinnamon sugar layer for extra texture.
• If you prefer a thicker glaze, reduce the milk by a tablespoon and adjust until you reach your desired consistency.

Storage

Store cinnamon roll bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave for 15-20 seconds to warm through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Be sure to check your blend includes xanthan gum or add it separately for best texture.

Can I prepare the batter ahead of time?

It’s best to bake the bread immediately after mixing for optimal rise and texture. However, you can mix the dry ingredients and cinnamon sugar in advance and refrigerate the wet ingredients separately, then combine and bake within a few hours.

Cinnamon Roll Bread Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Cinnamon Roll Bread combines the soft, tender crumb of classic cinnamon rolls with the convenience of a quick bread. Swirled with a cinnamon-sugar mixture and topped with a creamy vanilla glaze, this loaf is perfect for breakfast or an indulgent snack. Easy to prepare and baked in a single loaf pan, it delivers the comforting flavors of cinnamon rolls without the hassle of yeast dough and multiple rises.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 servings) 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Batter

• 1 cup white granulated sugar
• 2 cups all purpose flour (spooned into measuring cup for accuracy)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• 1 cup milk
• ⅓ cup vegetable oil

Cinnamon Sugar Swirl

• 2 teaspoons ground cinnamon
• ⅓ cup white granulated sugar (or brown sugar)

Glaze

• 4 tablespoons unsalted butter (room temperature)
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract (substitute homemade or clear vanilla for a true white glaze)
• 3 tablespoons milk (or a tablespoon at a time until you achieve the desired consistency)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 1½ pound loaf pan thoroughly. Set it aside while you prepare the batter to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the white granulated sugar, all-purpose flour, baking powder, and salt. Use a spatula or a stand mixer fitted with the paddle attachment on low speed to whisk the dry ingredients until evenly blended.
3. Add Wet Ingredients: On low speed, beat in the egg, milk, and vegetable oil just until the batter is moist and smooth. Avoid overmixing to keep the bread tender.
4. Make Cinnamon Sugar Mixture: In a small bowl, stir together the ground cinnamon and sugar until combined. This will create the flavorful swirl inside the bread.
5. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle and evenly distribute half of the cinnamon sugar mixture over the top. Using a spoon, knife, or spatula, gently swirl the cinnamon sugar into the batter to create a marbled effect.
6. Top with Remaining Batter and Cinnamon Sugar: Pour the remaining batter over the first layer, filling the pan about two-thirds full. Spoon the remaining cinnamon sugar mixture on top and gently swirl again to incorporate the cinnamon flavor throughout the loaf.
7. Bake the Bread: Place the loaf pan on the center rack of the preheated oven. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Keep an eye on the bake time to avoid over-baking. Once done, remove the loaf and allow it to cool in the pan for 10 minutes before carefully removing it.
8. Prepare the Glaze: In a medium mixing bowl or stand mixer fitted with a whisk attachment, combine the room temperature unsalted butter, powdered sugar, vanilla extract, and milk. Whisk until smooth and creamy. If needed, gently warm the glaze to achieve a pourable consistency.
9. Glaze and Serve: Drizzle the prepared glaze evenly over the warm bread. Allow the glaze to set for a few minutes before slicing. Serve and enjoy this rich, cinnamon-spiced treat!

Notes

• Use brown sugar instead of white sugar in the cinnamon mixture for a deeper molasses flavor.
• Room temperature butter in the glaze makes it easier to combine and yields a smooth finish.
• Make sure not to overmix the batter to keep the bread light and fluffy.
• If the glaze is too thick, add milk a little at a time until you reach desired consistency.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Reheat slices gently in the microwave or toaster oven before serving for a freshly baked feel.

Keywords: cinnamon roll bread, cinnamon swirl bread, easy cinnamon bread, quick bread recipe, cinnamon breakfast bread, vanilla glaze bread