I made this Cinnamon Roll Bread the first time because I wanted cinnamon rolls without actually spending half the day making cinnamon rolls. Sometimes I want that same cinnamon sugar flavor situation, but I do not want to deal with rolling dough, waiting forever, and cleaning flour off every surface in the kitchen after. This bread ended up being the easier version I keep coming back to.
It has that soft cinnamon swirl all through the middle with a sweet glaze on top, and it makes the kitchen smell ridiculously good while baking. I’ve made it for breakfast, late-night snacks, and honestly just because I was craving something sweet with coffee. If you already love recipes like Orange Cinnamon Rolls, Hot Chocolate Cupcakes, or Moist Applesauce Cake, this Cinnamon Roll Bread fits right into that homemade baking rotation.
Why You Will Love This Cinnamon Roll Bread
What I love most about this Cinnamon Roll Bread is that it gives you those classic cinnamon roll flavors without all the extra work. You still get the buttery cinnamon swirl and soft texture, but the process is way simpler.
The bread also stays really soft for days, which surprised me the first time I made it. I actually think it tastes even better the next morning after the cinnamon filling settles into the bread more.
Another good thing is that it works for breakfast, dessert, or afternoon coffee breaks without needing anything extra. Sometimes I warm up a slice for a few seconds and it tastes so good with coffee.
You can also adjust the glaze depending on how sweet you want it. I like a thinner glaze that lightly coats the top instead of completely covering the bread.
What You Will Need For Cinnamon Roll Bread
A standard loaf pan works best for baking the bread evenly while helping it keep that soft center. A simple non-stick loaf pan works perfectly fine here.
You’ll also need a couple of mixing bowls for separating the batter and cinnamon filling without making a huge mess.
A whisk helps keep the batter smooth without overmixing it too much. I usually just use a basic hand whisk for this recipe.
If you want cleaner cinnamon swirls through the bread, a butter knife works really well for gently swirling the filling into the batter before baking.
Ingredients For Cinnamon Roll Bread
For The Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
Cinnamon Filling
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For The Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Preheat the oven to 175°C (350°F).
Grease a loaf pan lightly or line it with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Add milk, eggs, melted butter, and vanilla extract. Mix until combined without overmixing the batter.
In a separate small bowl, stir together brown sugar, cinnamon, and melted butter for the filling.
Pour half of the batter into the loaf pan. Spoon half of the cinnamon filling over the batter, then lightly swirl it using a butter knife.
Add the remaining batter on top, followed by the rest of the cinnamon filling. Swirl gently again.
Bake for about 45 to 50 minutes or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool before making the glaze.
Whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the bread.
I usually let the glaze set for a few minutes before slicing because otherwise it slides everywhere. This bread also goes really well with Pumpkin Spice Brownies, Pistachio Cookies, or even Apple Cucumber Juice if you want something fresh alongside it.
Tips For Cinnamon Roll Bread
Try not to overmix the batter because the bread can turn dense instead of soft.
If the top starts browning too quickly while baking, loosely cover it with foil during the last part of baking.
A toothpick might come out with a little cinnamon filling on it, which is completely fine. You mainly want to avoid wet batter.
For cleaner slices, let the bread cool properly before cutting into it. I know waiting is annoying but it really helps.
Cinnamon Roll Bread
Description
Cinnamon Roll Bread has that soft cinnamon swirl all through the middle with a sweet glaze on top, and it makes the kitchen smell ridiculously good while baking. I’ve made it for breakfast, late-night snacks, and honestly just because I was craving something sweet with coffee.
Ingredients
Cinnamon Filling
The Glaze
Instructions
-
Preheat the oven to 175°C (350°F).
-
Grease a loaf pan lightly or line it with parchment paper.
-
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
-
Add milk, eggs, melted butter, and vanilla extract. Mix until combined without overmixing the batter.
-
In a separate small bowl, stir together brown sugar, cinnamon, and melted butter for the filling.
-
Pour half of the batter into the loaf pan. Spoon half of the cinnamon filling over the batter, then lightly swirl it using a butter knife.
-
Add the remaining batter on top, followed by the rest of the cinnamon filling. Swirl gently again.
-
Bake for about 45 to 50 minutes or until a toothpick inserted into the center comes out mostly clean.
-
Let the bread cool before making the glaze.
-
Whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the bread.
-
I usually let the glaze set for a few minutes before slicing because otherwise it slides everywhere. This bread also goes really well with Pumpkin Spice Brownies, Pistachio Cookies, or even Apple Cucumber Juice if you want something fresh alongside it.
