This Cinnamon Roll Bread recipe makes a sweet, moist quick bread with two cinnamon sugar layers baked in the middle of the loaf.
It is so easy to prepare the no yeast batter in only 10 minutes using simple pantry staples; it’s the perfect make-ahead, freezer-friendly slice that can be served warm for a snack, breakfast, brunch, or even dessert.
Easy Cinnamon Swirl Bread
Our easy Cinnamon Swirl Bread mixes basic ingredients into a no yeast batter that can be immediately baked into the best cinnamon swirl quick bread without kneading or waiting for the dough to rise.
With its soft center, this cinnamon swirl quick bread is topped with even more cinnamon sugar that turns into a crispy coating and creates the most delicious crunchy crust.
My cinnamon bread recipe’s secret ingredient to make it moist is adding sour cream to the batter. This makes it soft like a coffee cake and tastes sweetly spiced like cinnamon rolls, but only takes a fraction of the time to prepare.
Slather your slice with butter, jelly, or enjoy it without a spread; you will love the double layer of cinnamon sugar swirl that streams through the middle of your delicious cinnamon bread loaf.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Whole milk
- Vegetable oil: You can substitute melted butter for vegetable oil.
- Sour cream: You can substitute buttermilk for the sour cream.
- Egg
- Granulated sugar
- Pure vanilla extract
- Ground cinnamon
How to Make Cinnamon Roll Bread
- Make The Dry Mixture: Combine the flour, baking powder, baking soda and salt.
- Make The Bread Batter: Whisk together the milk, vegetable oil, sour cream, sugar, egg, and vanilla and then fold in the flour mixture.
- Prepare The Pan: Spread a layer of batter into the pan and sprinkle cinnamon sugar on top. Add another layer of batter on top of the cinnamon layer, cover with more of the cinnamon sugar mixture, followed by the last layer of batter. Top with remaining cinnamon sugar mixture.
- Bake The Bread: Bake at 350 degrees Fahrenheit for 55-60 minutes or until a toothpick inserted comes away clean. Allow the bread to cool completely.
- Serve: Slice into ½-inch sections and serve. Enjoy!
Tips & Variations
- Add-Ins: Feel free to add some raisins, dried cranberries, chocolate chips, walnuts, or pecans to your batter before baking.
- Make Muffins: You can easily make muffins with your cinnamon roll bread batter. Instead of using a loaf pan, simply pour the batter into muffin tins. It will make approximately 12-14 muffins, and suggested bake time is 15-18 minutes.
- Make sure your bread has completely cooled before slicing. I do not recommend slicing the bread straight from the oven. Not only will the bread be easier to slice once cool, but the center will most likely sink and the bread will probably fall apart.
- Lining the loaf pan with parchment paper makes it easier to lift out of the pan and will keep the cinnamon sugar topping in tact.
Serving Suggestions
This bread pairs perfectly with almost anything! It’s great for breakfast with fruit, yogurt, or a smoothie. I also love to serve it for dessert with some ice cream. A few personal favorites include topping my bread with butter, Copycat Texas Roadhouse Butter, a powdered sugar glaze, or even cream cheese.
While I love eating my slices with a simple spread, you can also use this bread to make my Cinnamon Roll French Toast Waffles, Cinnamon Roll French Toast Roll-Ups, and Air Fryer French Toast Sticks.
Storage
- To Store: Store any leftovers in an airtight container or a ziplock bag for up to 5 days.
- To Freeze: You can freeze the un-sliced loaf for up to 2 months. Wrap in 2 layers of plastic wrap and then in a ziplock bag. Allow the loaf to thaw overnight in the refrigerator before slicing and serving.
Other Easy Recipes for the Cinnamon Lover
- Cinnamon Roll Bites
- Apple Pie Cinnamon Roll Bake
- Cinnamon Roll Cookies
- No Yeast Cinnamon Rolls
- Apple Cider Doughnut Cake
- Cinnamon Roll Blondies
- Papa John’s Cinnamon Pull Apart Bread
If you tried this Cinnamon Roll Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Cinnamon Roll Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup whole milk
- ½ cup vegetable oil
- ½ cup sour cream
- 1 large egg at room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
Cinnamon Swirl and Topping
- ⅔ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line the 9×5-inch loaf pan with a parchment paper sling. Spray generously with Baker’s Joy or a generic version. Set it aside.
- Add the flour, baking powder, baking soda and kosher salt to a medium-sized mixing bowl and whisk to combine.
- Add the milk, vegetable oil, sour cream, sugar, egg, and vanilla to a large mixing bowl. Whisk until all the ingredients are completely incorporated.
- Fold in the flour mixture.
- Add the sugar and ground cinnamon to a small mixing bowl. Stir to combine.
- Spread ⅓ of the batter into the prepared loaf pan. Evenly sprinkle ¼ cup of the cinnamon sugar mixture over the bottom batter layer.
- Spread ⅓ of the batter on top of the cinnamon layer. Evenly sprinkle ¼ cup of the cinnamon sugar mixture over the second batter layer.
- Spread the remaining batter over the second layer of the cinnamon layer. Finally, sprinkle the remaining cinnamon mixture over the top of the final layer of batter. Bake for 55-60 minutes or until a toothpick inserted comes away clean. Allow the bread to cool completely. (The longer the bread is allowed to rest, the easier it will be to slice.) Slice into ½-inch sections.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container or a ziplock bag for up to 5 days.
- To Freeze: You can freeze the un-sliced loaf for up to 2 months. Wrap in 2 layers of plastic wrap and then in a ziplock bag. Allow the loaf to thaw overnight in the refrigerator before slicing and serving.
- You can substitute melted butter for vegetable oil.
- You can substitute buttermilk for the sour cream.
- Make sure your bread has completely cooled before slicing. The longer the bread is allowed to rest, the easier it will be to slice.
- Lining the loaf pan with parchment paper makes it easier to lift out of the pan and will keep the cinnamon sugar topping in tact.
