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Cinnamon Roll Bread Recipe

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Cinnamon Roll Bread is a delightful twist on the classic cinnamon roll, baked as a moist and tender loaf swirled with cinnamon sugar and topped with a smooth vanilla glaze. This easy-to-make quick bread brings all the gooey cinnamon flavor you love in rolls but with the convenience of a loaf, perfect for breakfast, brunch, or an indulgent snack.

Ingredients

Batter

  • 1 cup white granulated sugar
  • 2 cups all purpose flour (spooned into measuring cup for accuracy)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • ⅓ cup vegetable oil

Swirl In

  • 2 teaspoons ground cinnamon
  • ⅓ cup white granulated sugar or brown sugar

Glaze

  • 4 tablespoons unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract (substitute homemade or clear vanilla for a true white glaze)
  • 3 tablespoons milk (or a tablespoon at a time until you achieve the desired consistency)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 1½ pound loaf pan thoroughly and set aside to prepare the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, using a spatula or a stand mixer fitted with the paddle attachment, whisk together 1 cup white granulated sugar, 2 cups all purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt on low speed until combined.
  3. Add Wet Ingredients: On low speed, beat in 1 large egg, 1 cup milk, and ⅓ cup vegetable oil until the batter is just moist. Do not overmix to maintain a light texture.
  4. Prepare Cinnamon Sugar Swirl: In a small bowl, mix 2 teaspoons ground cinnamon with ⅓ cup white granulated sugar (or brown sugar for a deeper flavor).
  5. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon sugar mixture over the batter. Using a spoon, knife, or spatula, gently swirl the cinnamon sugar into the batter to create a marbled effect.
  6. Add Remaining Batter and Swirl: Pour the remaining batter over the swirled layer, filling the pan about two-thirds full. Top with the remaining cinnamon sugar and gently swirl again to create more cinnamon ribbons throughout the loaf.
  7. Bake the Bread: Place the loaf pan in the center of the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Keep a close eye near the end of baking to avoid overbaking, as oven variations may affect timing.
  8. Cool the Loaf: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully remove the loaf from the pan and transfer it to a wire rack to cool slightly.
  9. Prepare the Glaze: In a medium mixing bowl or stand mixer fitted with the whisk attachment, combine 4 tablespoons of room temperature unsalted butter, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, and 3 tablespoons milk (adding a tablespoon at a time until desired consistency). Whisk until the glaze is smooth. If too thick, warm gently to ease spreading.
  10. Glaze the Bread: Drizzle the glaze over the warm loaf, allowing it to settle for a few minutes for the perfect sweet finish.
  11. Serve: Slice and enjoy warm to capture the gooey, cinnamon roll experience.

Notes

  • Do not over-mix the batter or over-swirl the cinnamon sugar to ensure a beautiful rise and tender crumb.
  • Fill the loaf pan only ⅔ full to compensate for the rising batter during baking.
  • Ovens, pan size, shape, and altitude can affect bake times; always test for doneness by inserting a toothpick into the center of the loaf.
  • Serve warm to enjoy the gooey cinnamon roll-like texture and flavor.
  • Wrap leftovers tightly and store at room temperature up to 5 days, refrigerated up to 1 week, or freeze un-iced loaves for up to 3 months.
  • Reheat frozen bread and add glaze before serving for best results.
  • Substitutions: Use brown sugar instead of white sugar for a richer flavor, gluten-free flour for gluten sensitivity, or alternative oils like canola, melted butter, or coconut oil.
  • Milk options include fat-free, skim, 1%, 2%, whole milk, buttermilk, or almond milk.
  • Variation ideas: Fold in up to ½ cup of nuts, toffee bits, raisins, or chopped apples to the batter or top with a cream cheese glaze instead of powdered sugar glaze.

Find it online: https://flavorspath.com/cinnamon-roll-bread-recipe/