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Cinnamon Roll Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/cinnamon-roll-bread-recipe/