Sweet, soft bread filled with a brown sugar cinnamon swirl layer and then topped with a sweet glaze. Did I mention this cinnamon sugar streussel 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.
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! It's almost as easy as preparing my frozen bread cinnamon rolls.
I really do not see the need to bake homemade yeast cinnamon rolls ever again. This quick bread recipe is that delicious! The cinnamon swirl layer is the secret!
I use this same cinnamon/sugar combination mixed with softened cream cheese for my Crescent Cream Cheese Cinnamon Rolls. Oh my word, it's so good!
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.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
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!
Step-by-Step Directions
Step 1 | Prepare the Batter
- 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.
Step 2 | 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.
Step 3 | How to Fill the Baking Pan
- 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 | Layer the Batter
- 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.
Step 5 | How to Make the Swirls
- 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.
Step 6 | Make the Streussel Layer
- Combine the 2 tablespoons brown sugar together with the ¼ teaspoon cinnamon and then sprinkle on top of the cake batter before baking.
Step 7 | 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?
Step 8 | Cooling Tips
- 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.
Step 9 | Serving Tips
- 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?
- 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!
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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 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
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:
12Serving 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.
Marilyn Lesniak says
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Lois says
Thank you Marilyn!
Danielle says
Well this looks absolutely yummy!
Lois says
Thank you!