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Cinnamon Roll Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

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