With a brown sugar cinnamon swirl and a sweet, crunchy glaze on top, Cinnamon Roll Quick Bread is a really fun and quick bread to put together.
We’re continuing on our cinnamon roll love and sharing today an easy cinnamon roll quick bread recipe.
Whether you are looking for breakfast, brunch, dessert or afternoon sweet snack, this cinnamon swirl bread will be a sure hit.
What you’ll love about this recipe:
- pantry staple ingredients
- only 10 minutes to the oven
- no waiting for it to rise!
- cinnamon swirl inside
- glazed cinnamon sugar topping
What is quick bread?
Quick bread can refer to a wide range of baked goods. It is called “quick” because you need to quickly put the bread in the oven after mixing your batter together. It can refer to biscuits or scones, as well as banana bread or zucchini bread. Quick bread is not like your typical yeast bread. There’s no need for it to rise.
Key Ingredients for Cinnamon Bread:
- Eggs. Large eggs are standard for baking.
- Milk: I used whole milk in this recipe but you can use 2% milk as well.
- Granulated Sugar
- Vanilla extract
- Vegetable oil. You can also use coconut oil, canola oil or even butter. Butter will give your bread a slightly different texture though and may not seem quite as moist.
- All-purpose flour.
- Baking powder.
- Brown sugar: You can substitute the brown sugar for granulated sugar if you would like. I prefer the slight caramel taste that the brown sugar brings to this cinnamon swirl quick bread.
- Cinnamon. Saigon cinnamon is the best cinnamon for baking. We buy it in bulk from Amazon.
- Powdered sugar.
Tips for Making Cinnamon Roll Quick Bread
- Mix the wet ingredients first so you can make sure the eggs are well mixed.
- Once you add the dry ingredients, do not overmix. Overmixing quick bread can cause it to be dry and tough. Just as with homemade pancakes, it is ok if there are just a few little lumps.
- Be sure to grease and flour the loaf pan (or use cake release). This will help the bread come out of the pan cleanly.
- I like to add 3 layers of cinnamon swirl because I think it looks prettier, but if you would like to save time you can choose to make only two layers of batter.
- Don’t stress about the cinnamon swirl. Every time that I have made this it has looked different, but it still looks lovely.
- If you would like to cut down on the sugar you can always omit the glaze on the top of the bread.
How do I store my cinnamon swirl bread?
Cinnamon bread can be stored for up to 3-5 days at room temperature as long as it is stored in an airtight container. This bread also freezes really well. It can be frozen for up to three months for best quality. I recommend slicing the bread before freezing for easier access when you are ready to enjoy it again.
There are a variety of ingredients you can add that will compliment your cinnamon roll bread. Note that you may need to adjust the cooking times just slightly depending on how many additions you make to the bread. I recommend adding 1- 1 1/2 cups of as whatever you choose to add into this bread. Some of these can include:
- dried cranberries
- chocolate chips
Cinnamon Roll Quick Bread with Glaze
For the bread:
- 2 large eggs
- ¾ cup whole milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the cinnamon swirl:
- 1/3 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
For the glaze:
- ¼ cup powdered sugar
- 1 ½ – 2 teaspoons whole milk (or heavy cream)
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mix together brown sugar and cinnamon and set aside.
- In a large bowl, whisk together eggs, milk, granulated sugar, vanilla, and oil.
- Add in flour, baking powder, and salt and stir until just combined. Do not overmix. It is okay if there are some lumps in the batter.
- Pour in 1/3 of the batter into a greased and floured or parchment lined 9×4 inch loaf pan.*
- Sprinkle in 1/3 of the cinnamon sugar. Repeat with another 1/3 of the batter and cinnamon sugar.
- Pour the last of the batter.
- Run a knife through the bread to create a marbling effect.
- Sprinkle the top with the last of the cinnamon sugar mixture.
- Bake in oven for 50-60 minutes or until a toothpick comes out clean.
- Let bread cool for 15 minutes in the pan, then turn out onto a wire rack to cool completely.
- Once bread has completely cooled, make glaze by combined powdered sugar with 1 ½ teaspoons milk. Stir until combined. If the glaze is too thick to easily drizzle, add in another ½ teaspoon of milk. Adjust milk or powdered sugar until you have reached a syrup-like consistency.
- Drizzle glaze over bread, slice, and serve. Enjoy!
Other Cinnamon Roll Recipes
We’re known for our cinnamon rolls! They’ve been one of our most popular recipes from the first day we posted them. If you also love all things cinnamon rolls, try one of these variations: