This cinnamon roll quick bread is soft and moist with a brown sugar cinnamon swirl and a crunchy streusel on top.
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. Here is a cinnamon roll quick bread that is way quicker than traditional cinnamon rolls. I took this to a brunch and it disappeared so quick, even before the banana bread.
How to make cinnamon roll quick 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. Like all quick breads, this one is moister and more flavorful the 2nd day. Store it tightly wrapped.
We like to eat this bread for breakfast on special occasions or it makes a nice afternoon snack 🙂 It’s almost like cake that you can hold in your hands.
Let me know if you make this recipe and what you think. Tag me #chocolatewithgrace on Instagram and be sure to follow me there.
Cinnamon Roll Quick Bread
This cinnamon roll quick bread is soft and moist with a brown sugar cinnamon swirl and a crunchy streusel on top.
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.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 316 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 269mg Carbohydrates: 64g Fiber: 1g Sugar: 46g Protein: 3g
If your a cinnamon roll fan, here are three more ways to enjoy them without making an actual cinnamon roll.
Soft Cinnamon Roll Cookies from My Recipe Reviews
Cinnamon Roll Cake from Crunchy Creamy Sweet
Cinnamon Roll Muffins from Karly’s Kulinary Krusade
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. 😧
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
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.
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.