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Deliciously fragrant Cinnamon Swirl Bread is a quick bread recipe filled with specks of cinnamon and topped with a gooey, creamy glaze!
Cinnamon Roll Muffins and Cinnamon Roll Casserole are perfect if you are a lover of all things cinnamon. If you are craving the taste of a warm cinnamon rolls in much less time – this bread is for you!
Cinnamon Goodness
We are always up for trying out new bread recipes, especially if they don’t involve yeast (yes, it still makes me a bit nervous). When we saw a recipe for Cinnamon Bread (aka Cinnamon Roll Bread), we knew we had to give it a go.
We’ve made Cinnamon Bread for years, but it’s one of those recipes that no one other than my mom has really been able to master. When it comes to making it really soft, filled with cinnamon and sugar, she has it down to an art.
Fortunately, this Cinnamon Roll Bread is a bit easier and has much of the same flavor as the cinnamon bread but with some of the cinnamon roll factors (like glaze) that everyone loves.
When you have a delicious, quick bread recipe that has a delicious brown sugar filling and topping and then it’s drizzled with a delicious glaze, you really got to give it a try. We changed up a few things by giving it even more cinnamon flavor, but we think you’ll love this bread recipe like we did.
Making Cinnamon Glazed Bread
PREP. Preheat oven to 350.
DRY INGREDIENTS. Whisk together flour, baking powder salt and sugar in a small bowl, and set aside.
WET INGREDIENTS. Whisk together egg, milk, vanilla and sour cream in a large bowl. Add flour mixture to the wet ingredients and stir with a spoon just until combined.
BAKE. Pour into a greased loaf pan. Make swirl ingredients by mixing together sugar, cinnamon and butter in a small bowl. Pour over bread mixture and use a knife to swirl it into the batter. Bake for 45-50 minutes (or until done).
GLAZE. Let cool for a few minutes on wire rack. While cooling, make glaze by combining powdered sugar and milk. One bread is mostly cooled, drizzle glaze over bread and ENJOY!
Tips + Storing Info
- If you don’t have any sour cream handy you can always substitute plain greek yogurt or cottage cheese as long as they aren’t the low fat varieties.
- Add some raisins, nuts, or even chopped apple bits to this recipe.
- Bringing the cold ingredients, in this case the milk, egg, and sour cream to room temperature first will help them to bond better when you mix them together making a more evenly textured bread.
Make it ahead of time and FREEZE it for up to 6 months! For best results wrap the cooled bread in plastic wrap and then store it in a Ziploc freezer bag or wrapped in aluminum foil. It is also best to wait to add the glaze until after you have thawed it in the fridge overnight. Once you are ready to put the glaze on, it would be best to bring the bread to room temperature, or even warm it up in the microwave for 10 -20 seconds first.
STORE this yummy bread covered with plastic wrap in the fridge for a few days too.
And for even more recipes:
Cinnamon Roll Bread Recipe
Ingredients
Bread
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1 egg
- 1 cup milk
- 2 tsp vanilla extract
- 1/3 cup sour cream
Glaze
- 1/2 cup powdered sugar
- 2 – 3 tsp milk
Instructions
- Preheat oven to 350.
- Whisk together flour, baking powder salt and sugar in a small bowl, and set aside.
- Whisk together egg, milk, vanilla and sour cream in a large bowl. Add flour mixture to the wet ingredients and stir with a spoon just until combined.
- Pour into a greased loaf pan.
- Make swirl ingredients by mixing together sugar, cinnamon and butter in a small bowl. Pour over bread mixture and use a knife to swirl it into the batter.
- Bake for 45-50 minutes (or until done).
- Let cool for a few minutes on wire rack.
- While cooling, make glaze by combining powdered sugar and milk. One bread is mostly cooled, drizzle glaze over bread and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I went more traditional with this quick bread.
Skipped the sour cream.
Double the recipe.
Used butter.
Used buttermilk.
My Swirl I used room temperature butter NOT MELTED, to ensure it would not Sink.
I Swirled my topping really really well.
I prepared my bread mix MORE like a cake batter/cupcake batter using a large bowl and a common handheld mixer to get a smooth batter texture.
My glaze I used some cream cheese to make a thick creamier glaze.
Hopefully this all turns out to be Edible.
Thanks for sharing what you did!
Thank you for this easy delicious recipe! I wouldn’t change anything ❤️
Hi Kristyn
Looked forward to making this Cinnamon Bread recipe. I am an experienced baker, an RN and have a large family as well! Recipe sounded and looked delish.
“Guess-timated” the appropriate loaf pan size, inbetween doing all the things that Mom’s do at supper prep time and was incorrect. Boo.
Loaf smelled wonderful of course but was a sadly a “hot mess” with undercooked runny innards and an overly crispy top. Total disaster. Tried to be good sports and resuscitate and nibble what we could…but sadly unable too.
Can’t think what else went awry other than pan size. Followed directions closely as this was the first “go” with this “new to us” recipe. Everything else as far as ingredients was room temp and fresh. So glad for once I did not double the recipe as per usual norm.
Am planning to try and attempt this great sounding recipe one more time when the spirit is willing. Hate the disappointment of energy, precious time and ingredients wasted. Wouldn’t you?
Any thoughts?
(Perhaps please ensure pan sizes included with directions?)
Thanx muchly.
Made this for a morning meeting today. It was moist and tender. My swirl ingredients was a bit heavy,but the flavor was wonderful.
It looks delicious! Can you freeze it with glaze on it?
Im making this today and im super excited I hope it turns out well!
Love this bread! I use all buttermilk for the milk and sour cream. The first time I made it, it turned out perfect, the 2nd time, the cinnamon mixture sunk to the bottom and stuck to the pan, it was all gooey. I’m wondering if I over mixed the cinnamon swirl?
Possibly. That could have happened. I’d recommend using room temp ingredients too (egg, milk, sour cream). That will help the bread bond together a little more and might help the swirl ingredients to not sink.