Description
This Cinnamon Roll Bread recipe combines the delicious flavors of classic cinnamon rolls into a moist, tender quick bread. Swirled with a cinnamon-sugar mixture and topped with a sweet vanilla glaze, this loaf is perfect for breakfast, brunch, or a comforting snack. It’s easy to make with simple pantry ingredients and bakes in just under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1 cup milk (dairy or non-dairy)
- 1 large egg, lightly beaten
Cinnamon Swirl
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. This ensures your leavening and seasoning are well distributed.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, milk, and beaten egg. Pour this wet mixture into the dry ingredients and gently stir until just combined. Be careful to avoid overmixing to keep the bread tender.
- Make Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter to create a flavorful cinnamon-sugar mixture for the swirl.
- Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter, then gently swirl it with a knife. Repeat by adding the remaining batter and topping with the rest of the cinnamon mixture, swirling again.
- Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. This ensures the bread is fully cooked inside.
- Cool: Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Prepare and Drizzle Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled bread to add sweetness and a pretty finish.
Notes
- Do not overmix the batter to keep the bread light and tender.
- You can use dairy or non-dairy milk based on your preference.
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting off.
- Use a toothpick to check doneness; it should come out clean.
- For extra cinnamon flavor, you can sprinkle a little cinnamon powder over the glaze.
