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 this bread right after it comes out of the oven! Test for doneness and don’t even consider slicing into it warm.
The bread MUST be completely cooled before slicing. If you do try to slice it warm, the center will sink and the bread 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 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.
Begin 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 just half the batter to a greased bread pan and sprinkle half the cinnamon-sugar mixture over the top, then add the rest of the batter and top with the remaining cinnamon sugar.
Gently run a knife through the batter a few times to create the cinnamon swirl. TAKE CARE not to swirl the batter too much or you’ll mix in all the cinnamon sugar mixture and you won’t have a swirl inside the finished bread.
Bake for 55-60 minutes. Test for doneness with a knife to make sure the bread has cooked through before removing it from the oven.
Allow the bread to cool completely and then 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 on the second 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. Allow it to cool COMPLETELY before touching it. 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 only half of 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 run a knife through the batter a few times to create the cinnamon swirl. TAKE CARE not to swirl the batter too much or you'll mix in all the cinnamon sugar mixture and you won't have a swirl inside the finished bread.
- Bake for 55-60 minutes. Test for doneness with a knife or toothpick to make sure the bread has cooked through before removing it from the oven. Cool 10 minutes in the pan and then remove from the pan to cool on a wire rack.
- Allow the bread to cool completely and then stir together the powdered sugar, vanilla, and milk to make a glaze and drizzle over the bread.
Notes
Nutrition
{originally published 3/21/19 – recipe notes and photos updated 1/7/21}
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.
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.
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 🙂
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
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.
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.
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!
Belinda says
Hi made this last night and it came out great The only thing different I did was to add half milk and half yogurt. Let it cool for about an hour and a half, did not sink. Great recipe, thanks.
Mary says
I’m thrilled that you enjoyed the bread, Belinda!
Lisa says
Soooo good!!!
Mary says
I’m so glad that you are enjoying it, Lisa!
PT says
Made this twice. Had a huge hole in the center both times. Too much baking powder maybe? Idk. It is delicious, but it yields half a loaf this way.
Mary says
I’m glad that the bread was delicious, but I understand your frustration with the bread sinking like that! It is vital not to mess with the bread right after it comes out of the oven. I test for doneness and don’t even consider slicing into it warm. If you do try to slice it warm, the center will sink every time and it will often fall apart.
An says
I loved it. I was nervous. But I let it cool completely and it turned out fine!! When it’s cool a bit, it’s easier to shake off excess cinnamon sugar when you remove it from the pan.
Mary says
I’m thrilled that you love the bread, An!
Jake says
Overall pretty good recipie. A couple notes though
-This is a quick bread so don’t overmix. Use the muffin method of mixing, create a well in the dry ingredients and pour the wet into that.
-Use a thin walled loaf pan, the thick sorta coated ones take much longer to bake. Definitely let it cool for 30 minutes to an hour before messing with it, or you’re gonna have a bad time.
– To cut back on sugar just mix the cinnamon into the batter. You don’t get the swirl but it’s the same flavor.
– It would be very tasty with diced apples in it.
Mary says
oh! Now I want to try it with apples. I’m glad you liked it, Jake.
Darlene S. says
I have made this bread twice and came out perfect and I am not sure why it failed and sunk for others. I literally let it cool for several hours and it never sunk on me. I wonder if it is the glass loaf pan which tends to bake more evenly but it came out wonderful and so delicious. The only thing I added was butter extract otherwise a perfect bread and will continue to make this. Thank you!
Mary says
That’s great to know. Letting it cool completely really is vital for this recipe.
Darlene S. says
Made this bread twice and came out perfect and never sunk on me. I really believe it’s the glass loaf pan that bakes more even. It tastes awesome and great texture. The only thing I added was butter extract and it made a big flavor difference. Will continue to bake this bread. It’s a favorite. Thank you!
Mary says
I’m so happy to hear that it’s a favorite, Darlene.
Mary says
Star – Thank you for sharing.
Leticia Mendez says
I have made this twice and both times there has been a little sour taste in some bites I don’t know what it is
Mary says
Leticia – That is odd, I have to wonder if one of your ingredients might not have been fresh. Is it possible your baking powder did not get evenly incorporated into the batter? Try whisking it together with your dry ingredients before adding them to the wet.
Jenifer says
I just made this cinnamon loaf. Totally my fault. So disappointed because it wasn’t done in the center, like raw. I Even did a toothpick test and it came out clean. But the sides that are done are really tasty! I will make another tomorrow and leave it in a little longer. Meanwhile my husband is pulling the cooked edges off and snarfing them down. LOL
Mary says
This recipe definitely requires a double check to make sure the center is cooked through. I’m so glad you’re still enjoying the bread though! Hopefully it will turn out perfectly for you next time!
Rachel Wilkinson says
I have made this a couple of time and the flavor is delicious. But it falls in the middle as it cools and the center is not done even though I tested it for doneness. I bake it the the time recommended and my oven temp is spot on. It’s very frustrating. Any suggestions?
Mary says
I just re-tested this a few weeks ago in my new oven, because there have been a number of comments about how it works. I’d give it an additional 5 minutes or so, if it’s falling as it cools. (An extra 5 minutes won’t hurt it either way, so I’ve adjusted the recipe to reflect that.) It definitely shouldn’t be falling as it cools. If it falls as you slice it, that typically is because it isn’t completely cooled. If this bread is even the tiniest bit warm when it is sliced, it will fall as a result of how much cinnamon sugar is layered on top and throughout the loaf of bread. It’s a tough one to test for doneness as it often “tests” clean a few minutes earlier than when it is fully done baking.
Linda S. says
I made this cinnamon roll loaf for the 1st time this afternoon, and while I don’t know how experienced the other reviewers are, my loaf came out perfectly fine. I didn’t have canola oil, only grapeseed oil, so I had to use that, and on the advice of the others on here, I did use two eggs instead of 1 that she called for in the recipe. I think that using 2 eggs DID make a difference in the batter consistency, and the grape seed oil too made no difference in the taste/texture of the loaf. My loaf came out perfectly well done, and was not collapsed or under-cooked. It has a nice ”crust” too on the edges that my spouse commented on that he likes.
I allowed it to cool for over an hour before making the icing sugar glaze on top. My spouse had a couple of chunk sized bites of my slice, and he gave it a 4 1/2 star rating out of 5! : ) We both love this recipe, and I definitely will make this again, if not a double batch!
I would say try making this with 2 eggs instead of just one, and definitely allow it to cool THOROUGHLY before you slice into it and add the glaze. It should make a difference in how your loaf turns out.
Mary says
Linda – Yeah! It worked for you. COMPLETELY cooling it undisturbed is definitely a key. Thank you for sharing.
Shauna Oakes says
Do you think I can get it ready and keep it in the fridge until the next day and then bake it?
Mary says
I’ve never tried that, Shauna.