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 the cinnamon sugar streussel topping? This 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.
When I sliced this Easy Cinnamon Roll Bread the other day I was so amazed at how pretty the swirl looked and then I tasted the quick bread. Oh my word, it was amazing.
This quick bread recipe would be the perfect addition to your family’s favorite Christmas Breakfast Recipes over the holidays!
I really do not see the need to bake yeast cinnamon rolls ever again. This quick bread recipe is that delicious! The cinnamon swirl layer is the secret!
It’s not a dry layer of cinnamon/sugar sprinkled in between like other quick breads. For this recipe, you combine the cinnamon/sugar with part of the batter and then dollop it into the remaining cake batter so both layers marry together while baking.
Use these FREE Printable Recipe Cards to attach to a loaf of fresh baked Easy Cinnamon Roll Bread to give to family and friends.
Helpful Kitchen Tools
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- Loaf pan
- Rubber spatula – I like to use a heavy one that really helps scrap the bowl clean.
- Baking cooling rack – this works great when you’re ready to pour the glaze on top.
- Parchment Baking Sheets – Check out my Quick Tip below to see how I’m using these baking sheets to easily line the loaf pan. Makes it so easy to remove the baked Easy Cinnamon Roll Bread out of the pan without sticking.
- Digital Meat Thermometer – I really think checking the internal temperature of baked goods help to really know the center is completely baked.
Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
For the Cake Batter
- Butter – make sure the butter is at room temperature so it blends nicely with the sugar.
- White sugar
- Eggs
- Vanilla extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Sour Cream
For the Cinnamon Sugar Layer
- Brown Sugar
- Cinnamon
- Milk – a few of the recipes I read online all included milk in this layer. And it does make a difference!
Crumb Topping Layer
- Brown Sugar
- Cinnamon
Glaze
- Powdered Sugar
- Pure Vanilla Extract
- Milk – I used 2 percent milk for this recipe. I would not use low fat or even skim milk. Half and half works great too!
Directions
Preheat the oven to 325F. 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.
Add the eggs one at a time and then add the vanilla extract.
In a separate bowl, combine the flour, salt, baking soda and baking powder. Then add half of the dry mixture to the butter/sugar mixture, then add the sour cream followed by the remaining flour mixture.
How to Make the Cinnamon Sugar Batter
Remove one cup of the cake batter and place in a separate bowl. Then combine the cinnamon with the brown sugar together and then add that to the cup of cake batter.
Stir in the milk making sure everything blends together evenly.
Quick 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.
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.
Now comes the fun part…creating the swirl! Using a cookie scoop gently drop spoonfuls of the plain batter and the cinnamon/sugar batter into the pan. Top with remaining batter.
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.
Streussel Layer
Combine the 2 tablespoons brown sugar together with the 1/4 teaspoon cinnamon and then sprinkle on top of the cake batter before baking.
Baking Instructions
Bake in a preheated 325 degree oven for 45 to 55 minutes. My recipe took 50 minutes. I checked the internal temperature and it read 208 degrees. Did you know that quick breads and muffins are completely baked when the internal temperature reaches 190 to 210 degrees?
Look how easy it is to gently lift the Easy Cinnamon Roll Bread out of the loaf pan when it is baked. There’s hardly any mess to clean up as well. I love using parchment baking sheets for more than just lining my baking sheets.
Allow the bread to cool for about 30 to 60 minutes. Combine the ingredients for the glaze together in a small bowl and slowly drizzle it on top of the cooled bread.
Frequently Asked Recipe Questions
Quick breads do not use yeast as a rising agent. They use baking soda and baking powder. Using both allow the breads to also rise more quickly than yeast breads which is where you get the name “quick bread.” There’s also no kneading involved. You simply mix the ingredients together and add them to the baking dish and bake!
If you over-mix the batter, it can cause the bread to be tough and bake unevenly. Adding chopped nuts or fruit should also be gently folded in at the end so you don’t risk over-mixing the batter.
Ready for more great recipes? Try these
- Cinnamon Roll Breakfast Casserole
- Easy Cinnamon Rolls made using Frozen Bread Dough
- Overnight Cinnamon Rolls – perfect for Christmas morning!
Tried this recipe? Let me know in the comments and don’t forget to rate it!
Easy Cinnamon Roll Bread
Easy Cinnamon Roll Bread - sweet, soft bread filled with a brown sugar cinnamon swirl layer and then topped with a sweet glaze.
Ingredients
For the Quick Bread Batter
- 1 stick of butter; softened
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 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
- 1/4 teaspoon cinnamon
For the Sweet Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk
Instructions
Preheat the oven to 325F.
For the Quick Bread Batter
- 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.
- Add the eggs one at a time and then add the vanilla extract.
- In a separate bowl, combine the flour, salt, baking soda and baking powder.
- Then add half of the dry mixture to the butter/sugar mixture, then add the sour cream followed by the remaining flour mixture.
For the Cinnamon/Sugar Swirl
- 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.
- Stir in the milk making sure everything blends together evenly.
- 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.
- Using a cookie scoop gently drop spoonfuls of the plain batter and the cinnamon/sugar batter into the pan.
- Then spread the remaining quick bread batter on top of the cinnamon/sugar layer.
- 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.
For the Streussel Layer
- Combine the brown sugar together with the cinnamon and then sprinkle on top of the quick bread before baking.
- Bake in a preheated 325 degree oven for 45 to 55 minutes.
For the Sweet Glaze
- Allow the bread to cool for about 30 to 60 minutes.
- Combine the ingredients for the glaze together in a small bowl and slowly drizzle it on top of the cooled bread.
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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 165mgCarbohydrates: 44gFiber: 1gSugar: 31gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Well this looks absolutely yummy!
Thank you!