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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 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.
Linda – Yeah! It worked for you. COMPLETELY cooling it undisturbed is definitely a key. Thank you for sharing.
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?
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.
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
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!
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
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.
I followed the recipe to a T. My edges and bottom came out burnt and tough to chew, instead of spraying the pan next time I will line pans with parchment paper to keep from burning edges! My loaf was fully cooked with a perfect top. I used vegetable oil, top with walnuts and cooked 56 min! I read suggestion that about half way through your should cover with foil to keep top from burning. Great recipe!
I’m glad to hear that the cinnamon roll bread turned out so well! Happy baking.
Star – Thank you for sharing.
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!
I’m so happy to hear that it’s a favorite, Darlene.
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!
That’s great to know. Letting it cool completely really is vital for this recipe.
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.
oh! Now I want to try it with apples. I’m glad you liked it, Jake.
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.
I’m thrilled that you love the bread, An!
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.
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.