If you could bottle up the cozy comfort of a bakery-fresh cinnamon roll and transform it into an easy, sliceable treat, you’d have Cinnamon Roll Bread. This delightful loaf captures everything we love about classic cinnamon rolls—the sweet swirl, the soft crumb, and the drizzly vanilla glaze—but skips the fuss of yeast and kneading. Whether you slice it for breakfast, brunch, or a midnight snack, it’s a guaranteed crowd-pleaser that feels decadent yet is effortless enough for any day of the week.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Bread recipe is chosen for a reason, working together to create the most tender slice imaginable. From pantry staples to that irresistible cinnamon filling, these essentials play a starring role in taste, texture, and that classic golden swirl.
- All-purpose flour: Provides structure and that soft, cake-like texture we crave in quick breads.
- Baking powder: Gives the bread its rise, ensuring a light crumb rather than a dense loaf.
- Salt: A small pinch wakes up all the flavors—never skip it!
- Granulated sugar: Sweetens the bread and helps keep it moist.
- Egg: Binds everything together and adds richness to the batter.
- Milk: Adds moisture and helps the loaf bake up tender.
- Sour cream: The secret to a soft texture with a subtle tang—don’t substitute!
- Vegetable oil: Ensures your bread stays moist, even days after baking.
- Vanilla extract: Adds depth and warmth to both the batter and the glaze.
- Brown sugar (for the swirl): Creates that sticky-sweet, caramelized cinnamon swirl throughout.
- Ground cinnamon (for the swirl): The heart of this recipe—use a fresh, fragrant batch for big flavor.
- Melted butter (for the swirl): Enriches the swirl, helping it seep into the loaf while baking.
- Powdered sugar (for the glaze): Melts into a perfect drizzle that tastes like classic cinnamon roll icing.
- Milk (for the glaze): Adjusts the thickness of your glaze to your liking—start with less and add more as needed.
- Vanilla extract (for the glaze): Rounds out the glaze with sweet, mellow vanilla notes.
How to Make Cinnamon Roll Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or a little extra butter. This helps the Cinnamon Roll Bread release easily—and gives those gorgeous swirls maximum show-off potential when you slice it.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine your flour, baking powder, salt, and granulated sugar. Give them a good whisk to distribute everything evenly—this avoids biting into any pockets of baking powder or sugar later.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the egg, milk, sour cream, vegetable oil, and vanilla extract until completely smooth. The sour cream is the magic behind a moist loaf, so don’t skip this step.
Step 4: Combine Batter Ingredients
Pour the wet mixture over your dry ingredients. Gently stir until just combined—stop as soon as you don’t see any dry flour. A few lumps are totally fine (overmixing can make your bread tough).
Step 5: Prepare the Cinnamon Swirl
In a small bowl, stir together the brown sugar, ground cinnamon, and melted butter for that signature swirl. It should look like thick, sandy caramel—resist the urge to taste-test (okay, maybe just a little).
Step 6: Layer and Swirl the Batter
Pour half of your batter into the prepared pan and smooth the top. Spoon half the cinnamon mixture over the batter, then gently swirl with a knife to create ribbons of cinnamon. Repeat with the remaining batter and swirl mix—this double-layered strategy ensures cinnamon flavor in every slice.
Step 7: Bake the Bread
Slide your pan into the oven and bake for 45–55 minutes. Check for doneness with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs. The aroma will let you know you’re close!
Step 8: Cool and Glaze
Let your Cinnamon Roll Bread cool in the pan for about 10 minutes, then carefully lift it onto a wire rack. While it cools, whisk powdered sugar, milk, and vanilla into a pourable glaze. Drizzle lavishly over the cooled bread and watch it sink into every swirl.
How to Serve Cinnamon Roll Bread
Garnishes
Dress up your loaf with a sprinkle of powdered sugar, a handful of toasted nuts, or an extra pinch of cinnamon right before serving. The simple vanilla glaze is classic, but a touch of maple syrup or even a dollop of whipped cream takes Cinnamon Roll Bread to dessert-worthy territory.
Side Dishes
Pair warm slices with fresh fruit, creamy Greek yogurt, or a fragrant chai latte for the ultimate brunch experience. If you’re serving it as a dessert, try it alongside a scoop of vanilla ice cream or a few berries for a pop of color and flavor contrast.
Creative Ways to Present
For a special gathering, slice Cinnamon Roll Bread and arrange the pieces on a rustic wooden board with bowls of extra glaze and toppings. Or, cut thick pieces and warm them up as a base for cinnamon-roll French toast—just dip, cook, and serve!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your Cinnamon Roll Bread in plastic wrap or keep it in an airtight container at room temperature for up to three days. The glaze might sink into the bread, but it only makes every bite more delightful and gooey.
Freezing
This loaf freezes beautifully! Slice and wrap individual pieces, or freeze the whole loaf (without glaze) tightly in plastic and foil. To enjoy, thaw at room temperature and add fresh glaze once defrosted—it’ll taste just-baked.
Reheating
Gently warm slices in the microwave for 10–15 seconds, or pop them in the oven at 325°F for a few minutes to revive that just-baked magic. The glaze will melt slightly, creating a warm, gooey treat all over again.
FAQs
Can I add nuts or dried fruit to my Cinnamon Roll Bread?
Absolutely! Chopped pecans, walnuts, or even raisins can be folded into the batter for extra texture and bursts of flavor. Just keep any additions to about half a cup to prevent overcrowding the loaf.
How do I prevent my swirl from sinking to the bottom?
Make sure your batter isn’t too thin—measure your flour carefully, and don’t overmix when adding wet ingredients. Adding the cinnamon mixture in two layers and swirling gently helps distribute the filling throughout the bread.
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt is a great swap for sour cream and will give your Cinnamon Roll Bread a similar moist crumb and subtle tang. Just use the same amount in the recipe.
Is it possible to make this bread dairy-free?
It is! Use your preferred non-dairy milk, a dairy-free yogurt or sour cream alternative, and vegan butter for the swirl and glaze. The result will still be absolutely delicious and cinnamony.
What’s the best way to slice Cinnamon Roll Bread?
Let the bread cool completely before slicing for the cleanest, prettiest pieces. Use a sharp serrated knife, and wipe the blade between slices to keep the glaze neat.
Final Thoughts
This easy Cinnamon Roll Bread is practically guaranteed to become a new favorite in your home. With its bakery-worthy aroma, cinnamon-swirled crumb, and buttery glaze, it’s the treat you never knew you needed. Give it a try—you might want to make a double batch, because those first slices disappear fast!
Print
Cinnamon Roll Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8 servings)
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Bread is a delightful twist on classic cinnamon rolls, with a tender, moist crumb and a sweet swirl of cinnamon sugar. Drizzled with a vanilla glaze, it’s perfect for breakfast or as a dessert.
Ingredients
Main Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 egg
- 1 cup milk
- 1/3 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Combine wet ingredients: In a separate bowl, mix the egg, milk, sour cream, oil, and vanilla extract. Add to the dry ingredients and stir until just combined.
- Layer the batter and swirl: Pour half of the batter into the pan. Mix brown sugar, cinnamon, and melted butter. Spoon half over the batter, swirl, then repeat. Bake for 45–55 minutes.
- Make the glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled bread.
Notes
- For added texture, fold in chopped pecans or walnuts before baking.
- Store at room temperature for up to 3 days or refrigerate for longer freshness.
Your email address will not be published. Required fields are marked *