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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}
Soooo good!!!
I’m so glad that you are enjoying it, Lisa!
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.
I’m thrilled that you enjoyed the bread, Belinda!
I followed the recipe exactly and my batter was so thick! When I added the cinnamon/sugar mixture are in layers and tried to use a knife to carefully swirl it and it made the batter all lumpy at the top! It is currently in the oven in silicone mini loaf pans…anxious to know how it is going to turn out.
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.
I’m so happy that you liked it, Sue!
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!
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
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!
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.
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?
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.
The recipe states bake 55-60 mins. Why did you stop at 45mins.
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.