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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 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!
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.
I made this bread. But, I changed one thing. I used buttermilk instead of regular milk. It is sooo good. Will be diffently be making it again.
Yummy! Sounds so good!
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.
Nope 😉 Enjoy!
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?
HI WHAT CAN I SUBSTITUTE FOR THE SOUR CREAM? I CAN’T USE YOGURT EITHER.
That’s a good question. What would you normally substitute? I have heard you could use buttermilk. I would check google 🙂
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 ?
Sounds perfect! Thank you for sharing what you added!
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.
It doesn’t raise a whole lot, since no yeast, but I usually fill to middle to 3/4 ways up. Hope that helps!
Can I put a few apple slices in the cinnamon bread and
You sure could! I bet that would be great!
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!
Love hearing that 🙂 I love easy, also!! Thank you so much!
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.
You are so welcome!! This is our favorite!! I hope your son loves it! Thank you 🙂
Can I use brown sugar for the swirl instead of white?
I haven’t tried, but I don’t see why not. I’d love to know what you think 🙂 Hope it turns out!
I just made this. I doubled the batter ingredients.
I made a change, I poured half portions of my batter into 2 glass 9×5 pans. Then I added my cinnamon/brown sugar/butter mixture then swirled it using a straw; then I topped each pan with remaining batter. After 50 minutes with deep brown lopsided tops on the baked sweet bread…. I pulled them out to cool. The tops are dark and shiny smooth and partially raised and lopsided in the pan. I am sure these will taste good. I am just weirded out by how much raise the bread has and such things.
Thanks for sharing what you did! Hope the bread tasted yummy!
thanks
I made this today. It was awesome! I used bread flour as it didn’t specify & I loved the texture. Had some difficulty swirling the cinnamon/butter/sugar into the batter & most of it stayed on top, but it was still a great recipe.
Oh I’m so glad you enjoyed the bread!! Thanks for sharing what you did.
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. 🙂
Yes, let me know what you think, when you try it! It is so good!! Hope you like it!