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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}
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.
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!
Made this last night, followed the directions, very good. Had to use 2% milk and veg oil it was what I had! No issues.
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.
Shake your baking powder because it’s a mixture of different leaveners also your baking soda or powder or both may have been old
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.
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 🙂
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.
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.
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.
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.
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.
Where does the brown sugar come in? The description says it has a “brown sugar cinnamon swirl” but brown sugar isn’t listed as an ingredient. Is the “sugar” that’s listed as an ingredient for the swirl supposed to say “brown sugar”?
I use white sugar in this recipe. Thanks for catching the error in the description, Anne Marie!
I have tried this two times and it resulted with the same problem.. not sure what I did wrong ?
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. ?
Same problem.