Easy Cinnamon Roll Bread

Sweet, soft bread filled with a brown sugar cinnamon swirl layer and then topped with a sweet glaze. Did I mention this cinnamon sugar streusel topping?

This Easy Cinnamon Roll Bread is one of my Best Cinnamon Roll recipes that's also a quick bread recipe. It tastes like you've been in the kitchen baking cinnamon rolls all day.

Let me show you how easy and QUICK this recipe is put together.

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This quick bread recipe would be the perfect addition to your family's favorite Christmas Breakfast Recipes over the holidays! It's almost as easy as preparing my frozen bread cinnamon rolls.

Homemade yeast cinnamon rolls just got serious competition! This quick bread recipe is so incredibly delicious, I may never go back. It's all thanks to that irresistible cinnamon swirl layer.

Once I sliced the bread, I was so amazed at how pretty the swirl looked, and then I tasted the quick bread—oh my word, it was amazing!

Cinnamon Roll Bread

The cinnamon-sugar blend mixed with softened cream cheese that I use in my Crescent Cream Cheese Cinnamon Rolls. is pure magic—seriously, it's that good!

Unlike other quick breads where you just sprinkle a dry cinnamon-sugar mix, this recipe takes it to the next level. You combine the cinnamon-sugar with some of the batter, then dollop it into the remaining batter.

As it bakes, the two layers meld together, creating a truly irresistible cinnamon swirl throughout the bread.

Helpful Kitchen Tools

Superior Glass Loaf Pan With CoverMore InformationWilton Recipe Right Non-Stick Mini LoafMore InformationWilton Disposable Loaf Baking Pans WithMore InformationCook's Fancy Holiday Bakery Box SetMore Information

Main Ingredients Needed

Step-by-Step Directions

Step 1: Preheat oven to 325° F. Cream butter and sugar in a mixer until fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk dry ingredients. Gradually add half the dry mix to the wet, followed by sour cream, then the remaining dry mix.

How to Make the Cinnamon Sugar Batter

Step 2: Set aside one cup of batter. Mix cinnamon and brown sugar, then add to the reserved batter. Stir in milk until smooth.

Top Tip

When baking quick breads using a loaf pan, line the pan with Parchment Baking Sheets. It does require a little cutting, but it's worth this extra step in the end when you can easily lift the baked bread out of the pan without it sticking.

How to Fill the Loaf Pan

Step 3: Spread a thin layer of the plain batter on the bottom of the loaf pan that's been lined with parchment paper. You can also spray the bottom of the loaf pan with non-stick baking spray.

Step 4: Time for the fun part: creating the swirl! Use a cookie scoop to gently drop alternating spoonfuls of plain and cinnamon-sugar batter into the pan. Finish by topping with the remaining batter.

How to Make the Swirls

Step 5: Gently swirl the cinnamon-sugar batter into the plain batter using the back of a knife. Move the knife up and down through the batter, taking care not to overmix. The goal is to create a marbled effect, not a completely blended mixture.

How to Make the Streusel Layer

Step 6: Combine the 2 tablespoons brown sugar together with the ¼ teaspoon cinnamon and then sprinkle on top of the cake batter before baking.

Baking Instructions

Step 7: Bake in the preheated 325°F oven for 45-55 minutes, or until an instant-read thermometer inserted into the center registers 208°F. Mine took 50 minutes.

Step 8: See how easy the Cinnamon Roll Bread lifts out of the loaf pan thanks to the parchment paper lining? Cleanup is a breeze too! Parchment paper is a lifesaver for so much more than just baking sheets.

How to Add the Powdered Sugar Glaze

Step 9: Let the bread cool down for 30 to 60 minutes. While it's cooling, mix the glaze ingredients in a small bowl. Once the bread is cooled, gently drizzle the glaze over the top.

Quick Bread Storage Tips

Refrigerator: To store this quick bread recipe in the refrigerator, ensure it's fully cooled, then wrap it tightly in plastic wrap or aluminum foil. For extra protection against moisture, place a paper towel in the container or bag before storing. Refrigerate for up to a week.

Freezer: To freeze quick bread, first ensure it's fully cooled. Then wrap it tightly in plastic wrap or aluminum foil, followed by a second layer of foil or a freezer-safe bag for optimal protection. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Thawing and Reheating Tips for Quick Breads

Thawing: Allow the frozen bread to thaw overnight in the refrigerator or at room temperature for a few hours.

Toaster: For individual slices, pop them in the toaster for a quick and easy warm-up.

Oven: To reheat a whole loaf or multiple slices, wrap the bread in foil and bake it in a preheated 350°F oven for about 10-15 minutes, or until warmed through.

Microwave: For a very quick option, wrap individual slices in a damp paper towel and microwave on high for 15-20 seconds. Be careful not to overheat, as this can make the bread tough.

Ready for more Cinnamon Roll recipes?

• Cinnamon Roll Breakfast Casserole - this recipe starts out with refrigerator cinnamon rolls made into a casserole.
• Easy Cinnamon Rolls made using Frozen Bread Dough - let me show you how to make almost homemade cinnamon rolls that start out with frozen bread dough.
• Overnight Cinnamon Rolls - perfect for Christmas morning!

📖 Recipe Card

Lois

Easy Cinnamon Roll Bread

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Easy Cinnamon Roll Bread - sweet, soft bread filled with a brown sugar cinnamon swirl layer and then topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 1 loaf

Course: Breakfast

Cuisine: American

Calories: 279

Ingredients Method Nutrition Video Notes

Video

Ingredients

  

1x2x3x?

For the Quick Bread Batter

• 1 stick of butter; softened
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup sour cream

For the Cinnamon/Sugar Swirl

• 3 tablespoons brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon milk

For the Streussel Topping

• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon

For the Sweet Glaze

• 1 cup powdered sugar
• ½ teaspoon vanilla
• 1 to 2 tablespoons milk

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Method

 

1. Preheat the oven to 325F. For the Quick Bread Batter
2. In the bowl of a KitchenAid mixer with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time and then add the vanilla extract.
4. In a separate bowl, combine the flour, salt, baking soda and baking powder.
5. Then add half of the dry mixture to the butter/sugar mixture, then add the sour cream followed by the remaining flour mixture.
   
6. 
   For the Cinnamon/Sugar Swirl
7. Remove one cup of the quick bread batter and place in a separate bowl. Then combine the cinnamon with the brown sugar together and then add that to the cup of quick bread batter.
8. Stir in the milk making sure everything blends together evenly.
9. Spread a thin layer of the plain batter on the bottom of the loaf pan that’s been lined with parchment paper. You can also spray the bottom of the loaf pan with non-stick baking spray.
10. Using a cookie scoop gently drop spoonfuls of the plain batter and the cinnamon/sugar batter into the pan.
11. Then spread the remaining quick bread batter on top of the cinnamon/sugar layer.
12. Take the back end of a knife and slowly run it up and down the batter to distribute the cinnamon/sugar layer. You’re creating the swirl. Be careful not to over-mix or you will completely stir the cinnamon/sugar into the batter rather than create a swirl.
13. For the Streussel Layer
14. Combine the brown sugar together with the cinnamon and then sprinkle on top of the quick bread before baking.
15. Bake in a preheated 325 degree oven for 45 to 55 minutes.
16. For the Sweet Glaze
17. Allow the bread to cool for about 30 to 60 minutes.
18. Combine the ingredients for the glaze together in a small bowl and slowly drizzle it on top of the cooled bread.

Nutrition

Serving: 1ServingCalories: 279kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 71mgSodium: 165mgFiber: 1gSugar: 31g

Notes

Be careful not to over-mix the cinnamon/sugar layer into the plain batter layer or you will completely stir the cinnamon/sugar into the batter rather than create a swirl.

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