Cinnamon Roll Bread Recipe

Introduction

Cinnamon Roll Bread is a delightful twist on the classic cinnamon roll, baked in a loaf form for easy slicing and sharing. Soft, tender, and swirled with cinnamon sugar, it’s perfect for breakfast or a sweet snack.

Ingredients

• 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
• 2 teaspoons ground cinnamon
• ⅓ cup white granulated sugar (or brown sugar)
• 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. Step 1: Preheat oven to 350°F. Grease a 1½ pound loaf pan and set aside.
2. Step 2: In a large mixing bowl, combine the 1 cup white sugar, flour, baking powder, and salt. Whisk together to blend evenly.
3. Step 3: Beat in the egg, milk, and vegetable oil on low speed until the batter is just moist.
4. Step 4: In a small bowl, mix the ground cinnamon with ⅓ cup sugar.
5. Step 5: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Using a spoon or spatula, gently swirl the cinnamon sugar into the batter.
6. Step 6: Pour the remaining batter over the first layer (filling the pan about two-thirds full). Spoon the rest of the cinnamon sugar on top and gently swirl again.
7. Step 7: Bake in the center of the oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaf cool for 10 minutes before removing from the pan.
8. Step 8: For the glaze, beat together butter, powdered sugar, vanilla extract, and milk until smooth. Warm slightly if needed. Drizzle over the warm bread and let the glaze set for a few minutes before slicing.

Tips & Variations

• Use brown sugar instead of white sugar for the cinnamon swirl to add a richer, molasses flavor.
• Try adding chopped nuts or raisins to the cinnamon sugar layer for extra texture and sweetness.
• Make the glaze thicker or thinner by adjusting the milk—add it gradually until you reach your preferred consistency.
• For a dairy-free version, substitute plant-based milk and vegan butter in the recipe.

Storage

Store cinnamon roll bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving to refresh the softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all purpose flour?

Yes, you can substitute whole wheat flour for all purpose flour, but the bread may be denser. For best results, try using half whole wheat and half all purpose flour.

How do I prevent the cinnamon sugar from sinking to the bottom?

Swirling the cinnamon sugar into the batter right after layering helps distribute it evenly. Avoid stirring too vigorously, which can cause it to sink. Pouring the batter gently over the cinnamon sugar layer also helps maintain the swirl effect.

Cinnamon Roll Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

This Cinnamon Roll Bread is a delightful twist on the classic cinnamon roll, baked into a soft, moist loaf with swirls of cinnamon sugar throughout. Topped with a rich vanilla glaze, it’s perfect for breakfast or a sweet snack.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup white granulated sugar
• 2 cups all-purpose flour (spooned into measuring cup for accuracy)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ⅓ cup white granulated sugar (or brown sugar)
• 2 cups powdered sugar

Wet Ingredients

• 1 large egg
• 1 cup milk
• ⅓ cup vegetable oil
• 4 tablespoons unsalted butter (room temperature)
• 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. Grease a 1½ pound loaf pan lightly with butter or non-stick spray and set aside to ensure the bread doesn’t stick.
2. Combine Dry Ingredients: In a large mixing bowl, use a spatula or a stand mixer fitted with a paddle attachment to whisk together the sugar, flour, baking powder, and salt on low speed until evenly mixed.
3. Add Wet Ingredients: Slowly beat in the egg, milk, and vegetable oil to the dry mixture on low speed until the batter is just moist and fully combined, avoiding overmixing.
4. Prepare Cinnamon Sugar Mixture: In a small bowl, stir together the ground cinnamon and sugar until thoroughly blended to create the cinnamon sugar topping.
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 Cinnamon Sugar: Pour the remaining batter over the first layer, filling the pan about two-thirds full. Spoon the remaining cinnamon sugar over the top and gently swirl again for additional cinnamon flavor throughout.
7. Bake the Bread: Place the loaf pan in the center of the preheated oven. Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Keep an eye on the bake time to avoid overbaking. Allow the bread to cool in the pan for 10 minutes before removing it.
8. Prepare the Glaze: In a medium mixing bowl or stand mixer fitted with a whisk attachment, combine the unsalted butter, powdered sugar, vanilla extract, and milk. Whisk until smooth. If needed, gently warm the glaze to achieve a pourable consistency.
9. Glaze and Serve: Drizzle the glaze over the warm bread and allow it to set for a few minutes before slicing and serving. Enjoy this delicious cinnamon roll bread fresh or slightly warmed.

Notes

• Use brown sugar in the cinnamon sugar mixture for a deeper flavor.
• Ensure the butter is at room temperature for a smooth glaze.
• Adjust the glaze thickness by adding milk a tablespoon at a time.
• This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
• For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.

Keywords: cinnamon roll bread, cinnamon swirl bread, breakfast bread, cinnamon bread loaf, vanilla glaze bread