Cinnamon Roll Bread

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 Cookies 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! 

Delicious Cinnamon Swirl Bread sliced and glazed on a tea towel

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.

Loaf of cinnamon swirl bread unglazed and whole

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!

Cinnamon bread sliced and glazed on a tea towel

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. 

Delicious Cinnamon Swirl Bread sliced and glazed on a tea towel

And for even more recipes, check out:

Cinnamon Roll Bread Recipe

5 from 4 votes
Deliciously fragrant Cinnamon Swirl Bread is a quick bread recipe filled with specks of cinnamon and topped with a gooey, creamy glaze! 
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 46 minutes
Total Time 51 minutes
Servings 1 loaf
Calories 2729 kcal
Author Lil' Luna

Ingredients

Bread

Swirl

  • 1/2 cup sugar
  • 3 tsp cinnamon
  • 2 tbsp butter melted and cooled slightly

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!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    On my goodness! This bread looks like Heaven! I bet it smells amazing, too. We make a lot of bread and have only made one cinnamon bread. This one looks so much easier. Pinning it for later so we can give it a try. 🙂

  2. 5 stars
    I just took this bread out of the oven. I took a chance and made two loaves by doubling this recipe. It is fantastic. I am freezing one for when my son comes home from college for spring break. Cinnamon rolls are one of his favorites and it truly tastes like a cinnamon roll, but in bread form. It even has that tell-tale sticky cinnamon roll texture where all the swirls are. At least mine does. Thanks for a wonderful recipe I will make again and again.

  3. 5 stars
    Your recipes seem so easy and I LOVE easy! I have just found your blog and so far have enjoyed it! I will be back for more!

  4. 5 stars
    Outstanding recipe.
    I added some things but kept to the recipe.
    The additions were dash of all spice, nutmeg, and a chopped apple. The apple of course led to a longer bake time but the bread was still delicious ?

      1. How much does this raise? I’m making small loads to give away but I’m not sure how many I could get and how full to fill the pans.

        1. It doesn’t raise a whole lot, since no yeast, but I usually fill to middle to 3/4 ways up. Hope that helps!

    1. That’s a good question. What would you normally substitute? I have heard you could use buttermilk. I would check google 🙂

  5. Hi KrIstyn,
    Thanks for sharing your recipe. I had a qUestion about the amount of baking powder the recipe calls For. One tablespoon seems like a lot. Is that the correct amount? Or should it be one teaspoon?

  6. Is there supposed to be butter or oil in this recipe? Seems odd there isn’t any. just wanted to double check before i make it.