Cinnamon Roll Bread is soft and moist with a brown sugar cinnamon swirl and a crunchy streusel on top.
* PLEASE NOTE – Do NOT mess with the bread right after it comes out of the oven! Test for doneness and don’t even consider slicing into it warm. If you do try to slice it warm, the center will sink and it will likely fall apart!
We like to eat this bread for breakfast on special occasions and it makes a nice afternoon snack too. It’s basically a cake that you can hold in your hands!
Cinnamon Quick Bread
The recipe on my blog for the Best Cinnamon Rolls ever is one of the most popular and gets amazing reviews. However, it’s time-intensive and not all of us want to wait 5 hours for warm cinnamon rolls.
And if you’re a fan of homemade cinnamon rolls, you’ll want to try the Caramel Apple Cinnamon Rolls, Maple Cinnamon Rolls, Caramel Pecan Sticky Buns, and these Raspberry Cream Cheese Sweet Rolls.
This recipe for Cinnamon Roll Quick Bread is much simpler and faster to make than traditional cinnamon rolls.
This bread has been a hit with family and friends for years now!
How to make Cinnamon Roll Bread
I love this recipe because all the ingredients are pantry staples. It’s perfect when you need a treat and don’t have time to run to the store.
Start by stirring up a simple batter. Whisk the dry ingredients together, then the wet and mix barely until combined.
It’s better to have a few bits of flour that aren’t stirred in, than to over mix it. Over mixing will lead to tough dry bread.
Add half the batter to a greased bread pan and then sprinkle half the cinnamon-sugar mixture over the top, then add the rest of the batter and top with the rest of the cinnamon sugar.
Gently swirl with a knife a few times. Bake for 45-50 minutes. After the bread is cooled, make a simple glaze of powdered sugar, milk and vanilla to drizzle over the top.
Quick Bread Recipes
Like most quick bread recipes, the Cinnamon Quick Bread will be more moist and flavorful the 2nd day. Store the bread tightly wrapped.
Lemon Blueberry Bread and Cherry Almond Bread are two more quick bread recipes that make terrific breakfasts, snacks, or desserts.
And speaking of awesome breakfasts you can make at home, have you tried these Baked Apple Fritters?? They’re so good!
Let me know if you make this recipe and what you think. Tag me #chocolatewithgrace on Instagram and be sure to follow me there.
* PLEASE NOTE – Do NOT mess with the bread right after it comes out of the oven! Test for doneness and don’t even consider slicing into it warm. If you do try to slice it warm, the center will sink and it will likely fall apart!
If you’re a cinnamon roll fan, here are a couple more ways to enjoy these flavors without making an actual cinnamon roll. Soft Cinnamon Roll Cookies from My Recipe Reviews and Cinnamon Roll Muffins from Karly’s Kulinary Krusade both look delicious!
Cinnamon Roll Quick Bread
Ingredients
For the bread
- 2 cups all purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk I used whole milk
- 1 egg
- 1/4 cup oil I used canola oil
For the cinnamon sugar swirl
- 1/2 cup sugar
- 1 tablespoon cinnamon
For the vanilla glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk
Instructions
- Preheat oven to 350° F. Grease a glass 9 x 5 inch loaf pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Combine the milk, eggs and oil. Stir into the dry ingredients just until combined. Don’t over stir.
- To make the cinnamon sugar, whisk the cinnamon and sugar together in a small bowl. Pour half the batter into the loaf pan. Sprinkle with half the cinnamon sugar mixture. Top with the other half of the batter and then the remainder of the cinnamon sugar mixture. Gently swirl with a butter knife several times to make the swirl.
- Bake in a preheated oven for 45-50 minutes or until a toothpick inserted comes out clean. Cool 10 minutes in the pan and then remove from the pan to cool on a wire rack.
- To make the glaze, mix the powdered sugar with the vanilla and enough milk to make a smooth glaze. Drizzle over the cooled bread.
Notes
Nutrition
{originally published 3/21/19 – recipe notes and photos updated 1/7/21}
Kelly K says
I made this tonight and it did not turn out right. I haven’t tasted it yet but the cinnamon and sugar mixture was too much for the batter to incorporate and it was just a thick layer of loose cinnamon sugar on top. Plus, the center collapsed and left a huge hole. Not sure what I did wrong.
Are the proportions right? Equal parts flour and sugar? And it didn’t seem wet enough to me, especially since the cinnamon sugar adds another 1/2 cup.
Any suggestions are helpful.
Elizabeth says
I have tried this two times and it resulted with the same problem.. not sure what I did wrong 😐
Jennifer says
I had the same issue. Followed recipe exactly as written. There is a big hole in the middle of the bread. Not sure what is happening. 😧
Esther says
Same problem.
Shannon says
Shake your baking powder because it’s a mixture of different leaveners also your baking soda or powder or both may have been old
Moriah says
The description for this isn’t correct, I had the same problems as the other reviewers. The recipe doesn’t specify if the sugar for the cinnamon sugar is supposed to be granulated or brown, and there is no streusel topping like the description suggests. Bad recipe.
Margot says
Generally, if a recipe doesn’t state what type of sugar white granulated sugar is used but brown sugar would also be acceptable in this type of recipe.
Mary says
Margot is correct that this recipe is written for white sugar. You should be able to use brown sugar in the topping without issue though. I use white sugar for the classic cinnamon sugar flavors.
Jenn says
I used brown sugar for the sugar topping but followed the recipe as written. The bread sunk as the other comments suggested. Not sure why it happened. Tasted great but wouldn’t make again since it sunk when cooked. Found link on Pinterest.
Georgette says
I just baked the bread and mines collapsed too in the middle. I carefully followed the directions. I’m not sure how it’s gonna taste.
Jerry says
Apparently I didn’t stir it enough. Do not over stir the ingredients was a little misleading. Taste was great. But it was a bit crumbly.
Wendy w says
I just made this. Very easy. Turned out perfect! Followed the instructions but substituted: milk – I had 2%, oil – I had vegetable. Used a glass bread pan and baked for 45 min at 350 degrees. Main thing is to let it cool before touching it. The cinnamon swirl will be hot and gooey, which will cause your bread to separate if you cut into it while it is hot.
kate says
I made mine just like yours (2% & vegetable oil) and it also came out perfect! I poured a little too much in the bottom half so the swirl is higher than it should be, but that was on me! I’m not good at eye-balling and will definitely weigh and split in half exactly next time 🙂
Kaylin says
I made this bread I followed the directions and did not over mix but the bread was still very dry. I thought it was kind of bland. If I make it again I might add an extra egg and vanilla to the dough.
Suzanne says
I just made this bread, and the final product had the same symptoms as indicated above: too much loose cinnamon and sugar on top and it collapsed in the center. Followed directions per recipe. Disappointed ☹️
Patty says
Made this last night, followed the directions, very good. Had to use 2% milk and veg oil it was what I had! No issues.
Hope says
Made this with an extra egg and vanilla in the mix as suggested above. I baked it in an 8” round cake pan for 40 minutes,and it turned out wonderful!
J says
I’ve made this twice and the first time it came out great and the second time it was very dense and gummy. What went wrong? I followed the recipe exactly. Help?? I loved this bread.
Mia says
Mine turned out wonderful! I used a metal pan instead of a glass pan and there were no problems. The bread was fluffy and delicious and the whole family loved it.
Faith says
I made this bread the picture looked great but mine did not look like that I baked it for 45 mins and it left a big collapse in the middle which looked very raw when I put a toothpick in it and the cinnamon sugar top and batter made a weird top on the bread that was really crunchy. I hope it taste better but would not recommend making this to anyone.
Faith Paulson says
hi. Today I made this bread thinking to would be delicious – which it was! But it was a pain to make and was not worth making it for what it looked like e. First the top had made a weird topping that was like crunchy from mixing the cinnamon topping with the cake part. Then when I took the bread out the toothpick was not coming out clean so I put it back in the oven for 10 more mins still raw 20 mins later finally it was cooked.it was a pain and did not look presentable and was falling apart. Would not recommend to make beucase of all the pain having to go into it!
Vishwadipti says
I followed the recipe very carefully ,including the part where it advises to not over stir (basically just gently mix the ingredients),have already baked it on three different occasions and each time people scream with joy and beg for more😋
Crystal says
Add me to the sunken middle club. It came out of the oven looking beautiful, and I was sure that I’d met success, but after 10 minutes it was a sunken glob. Turning it out resulted in a big ol’ mess, but I confess, it was still delicious. I’m reminded that baking is a science, so something is definitely wrong with the proportions here. Three stars because it truly is delicious, but the sunken middle isn’t right.
Nancy says
Hi – thank you for this amazing recipe. I followed the instructions and it came out perfectly. Moist, fluffy texture, yet firm enough to slice. Just the right amount of sweetness. I did add 1/2 tsp. vanilla to the batter. But this recipe worked out great for us, thank you for developing it and sharing. I’ll be making a double batch next time!
Brianna says
Super sad with the bread, completely sank in the middle and isn’t even fully cooked. Put it in the over for longer and still won’t be edible
Judy says
The key here is to LET THE BREAD COOL COMPLETELY!!! Don’t mess with it at all. If it is fully cooked, it turns out perfectly every time. But the one time I messed with it and thought I’d slice it warm, it collapsed. Don’t let that amazing aroma trick you. WAIT and slice it cold. This is a winning recipe if you follow all the steps!
Sue says
After reading reviews I used 2 eggs, added vanilla and 2% milk. I also used a round cake pan not loaf pan at 350 for 40 minutes. Very easy, turned out perfect.
Mary says
I’m so happy that you liked it, Sue!