This post may contain affiliate links. Please read our disclosure policy.
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 have made this twice in a double batch each time. .I have used 1/2white sugar and 1/2 homemade applesauce unsweetened, almond milk, 1/2 white flour, 1/2 whole wheat flour and chopped walnuts for the swirl part. Have not had any problems and everyone raves about it. Thank you so much. Off to make next double batch for our Christmas gifts.
I’m glad everyone’s been loving the cinnamon roll bread, Bonnie. Happy holidays, and happy baking!
Was delicious. Will make again.
I’m glad to hear that, Cathy!
Wonderful taste, but seems to have disappeared quickly lol.
Cooked exactly as recipe called for didn’t touch for a hour except to cool on rack and I cooked this in my propane bbq, no collapse nice cinnamon bread and I agree would be wonderful w apples in it as well.
Thank you for a great recipe.
You are welcome, Eileen. I’m glad to hear that the cinnamon roll bread was a hit. Enjoy, and happy baking!
I made this bread and it turned out good
I’m glad to hear that the cinnamon roll bread was a hit, Kelly. Happy baking!
I kindly suggest you change the recipe to state what kind of sugar to use. Not everyone is an avid baker. In my 40yrs of baking this is my 1st time seeing just ‘sugar’ for the recipe. Happy baking everyone!!
Hi, Emma. In the recipe card, I do clearly specify granulated sugar. Happy baking!
My family and I love this, I have made it twice in one week. For dietary reasons we are a Gluten Free, Dairy free and sugar free family. Even so with all the substitutes I use in my baking this tasted so good. ?
That’s awesome to hear, Liz! I’m thrilled that it worked so well for you. You’ve clearly mastered the adaptations for your family!
Mary, if you don’t mind could you tell me what you used to make it sugar free? Several diabetics here and would love to know.
I’ve never made this sugar free myself, but I’ve heard from readers that it will work nicely with Monk Fruit or Stevia replacements. Happy baking!
Made it exactly how it’s stated except i used gluten free flour and it came out fantastic! Let it sit for at least 3 hours before cutting into it and everyone LOVED it!
Happy to hear that you were able to adapt the recipe to work for you, Tiffany. It really helps if you can wait before cutting the bread, right? I’m glad everyone loved the cinnamon roll bread.
This bread is amazing a everyone who I have cooked it for loves it….. Even people who don’t usually have a sweet tooth at breakfast time?
I just wondered if anyone has tried making it with gluten free flour? Or any tips on doing it this. I have an Aunty who is Wheat free and I wanted to make it for her as she is staying this weekend
Hi, Louise! I’m glad you’ve been enjoying the cinnamon roll bread so far. I haven’t tried making this particular recipe with gluten free flour, but if you decide to try making it that way, please let me know how it turns out.
I’ve made three loa es and each time has been perfect and delicious. One loaf is cooling as I write. Tonight I was out of oil so I substituted butter. The loaf rises with a crunchy top as stated. I don’t see any wrong with the recipe. When it cools, I will wrap it in foil for breakfast in the morning. I also enjoy spreading butter on the slices and light toast them. Delicious warm.
I’m so glad you’ve been enjoying the bread, Elaine! It’s difficult to wait for the bread to cool, isn’t it? It makes for a great breakfast the next day, though. Enjoy!
Do you think I can get it ready and keep it in the fridge until the next day and then bake it?
I’ve never tried that, Shauna.