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Cinnamon Roll Bread is soft and moist with a cinnamon sugar 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!
I host a monthly tea party for some neighbor ladies. This month I made this bread! It was fabulous! I under bakes just a smidge and it was so moist and delicious. Fabulous recipe. Thank you.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 3/21/19 – recipe notes and photos updated 1/7/21}
Cinnamon Roll bread is absolutely delicious…and easy! 💗🤤💗🤤
I’m thrilled that you’re enjoying the bread!
I host a monthly tea party for some neighbor ladies. This month I made this bread! It was fabulous! I under bakes just a smidge and it was so moist and delicious. Fabulous recipe. Thank you.
I’m thrilled that you loved it!
I loved this recipe!!! I didn’t have trouble with the loaf caving in but I did change a few things and it came out incredible.
For the 1 cup of whole milk I did 2% milk but replaced 1 tablespoon of 35% cream. ( I didn’t have whole milk)
For the 1/4 cup of oil I used vegetable oil!
Into the batter I added 1/2 tsp of cinnamon, 1/4 tsp of nutmeg and 1 tsp of vanilla extract
To the cinnamon swirl mixture I added 1/2 a cup of melted butter!! To kind of mimic a cinnamon roll filling. I think this was a game changer. It made the loaf insanely moist and the topping came out crunchy and almost crumble like.
Baked for 50 minutes and had no issues.
I’m so glad that you love it!
Can I double the recipe?
I don’t recommend that.
then why do you have the measurements for doubling and also tripling the recipe-?
Unfortunately, that’s a feature of the printable recipe card and I’m unable to turn that off for individual recipes, Camrie.
I baked this several times with a perfect, crumbly sugar crust on the top. Now, every time I bake one, the top with the sugar sinks down into the cake and there is no sugar on top. I have no clue what I am doing wrong!
That’s very strange, Haley. Without being in your kitchen with you, it’s hard to guess what might be going wrong. Have you changed any of the ingredients?
It turned out great! The middle didn’t sink in like others mentioned. I used vegetable oil. Tastes yummy!
I’m glad it was a hit, Alison!
Bad recipe. Completely sunk in the middle. Don’t waste your time on this one.
Sorry to hear that, Alice. Did you wait until the bread was completely cool before slicing it? If you try to cut into the loaf while it’s still warm, the center will sink.
My first try I over filled the pan and the middle fell thru. The second time I filled the aluminum throw away loaf pan just over half full this included both layers with cinnamon sugar and batter. Let it cook 52 minutes let it rest 10 minutes then removed it from the loaf pan it was fairly easy I ran a knife along the sides then it came out perfect.
Thank you, for the recipe it’s delicious.
I’m thrilled to hear that you loved it, Anthony!
I’m not sure what people are complaining about mind turned out do beautiful. And I took the liberty upon myself to make my own strudel instead of complaining about it.. I also used pumpkin purity in place of the eggs as well as powdered whole milk.
Thank you
You are welcome, Erin. I’m glad the bread turned out well for you. Happy baking!
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