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Cinnamon Swirl Quick Bread
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4 from 36 votes

Cinnamon Roll Quick Bread

This cinnamon roll quick bread is soft and moist with a brown sugar cinnamon swirl and a crunchy streusel on top.
Prep Time20 mins
Cook Time45 mins
Additional Time1 hr
Total Time2 hrs 5 mins
Course: Breads
Cuisine: American
Servings: 1 Loaf
Calories: 316kcal
Author: Mallory


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


  • 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 half 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 swirl with a butter knife several times to make the swirl.
  • Bake in a preheated oven for 45-50 minutes or until a toothpick inserted comes out clean. Cool 10 minutes in the pan and then remove from the pan to cool on a wire rack.
  • To make the glaze, mix the powdered sugar with the vanilla and enough milk to make a smooth glaze. Drizzle over the cooled bread.


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. If you do try to slice it warm, the center will sink and it will likely fall apart!


Serving: 1slice | Calories: 316kcal | Carbohydrates: 64g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 269mg | Fiber: 1g | Sugar: 46g