Published
When I want something cozy and sweet but don’t have the energy for cinnamon rolls, I make this easy cinnamon roll bread. It has all the gooey, buttery layers and that swirl of cinnamon sugar I crave, but it’s a simple, quick loaf I can throw together on a weekend morning. The smell alone makes my whole kitchen feel like a bakery, warm, comforting, and impossible to resist.
Pin this recipe for later!
Pin ItI grew up on cinnamon raisin bread and gooey cinnamon rolls straight from my mom’s kitchen. This cinnamon roll loaf is the perfect combination of both, without any of the proofing, rolling, or effort. The batter comes together quickly with pantry staples like flour, sugar, eggs, and cinnamon, then bakes up soft and swirled with a buttery brown sugar ribbon. I usually make it on lazy Sunday mornings when I want something homemade but simple, and the glaze on top gives it that same warm, nostalgic sweetness I loved as a kid. It’s the kind of recipe that fills the house with comfort and always disappears faster than I expect.
Tips for Beginners
- Prevent a dense loaf. Spoon and level your flour instead of scooping, and stir just until the batter comes together. Quick breads like this stay soft and fluffy when you don’t overwork the batter.
- Keep the cinnamon swirl in the middle. Try not to pour in melted butter that’s too hot or it can pull the cinnamon sugar down. I like to sprinkle a light dusting of flour over the swirl before baking to help it stay put.
- Tent if needed. If your loaf looks perfect on top but still needs time inside, just lay a piece of foil loosely over it. I do this often toward the end of baking so it stays golden instead of too dark.
- Get the right consistency for the glaze. Start with less milk and add more slowly until it’s just pourable. If it runs right off, whisk in a little more powdered sugar. I like to drizzle it while the loaf is still slightly warm, so it melts just enough into the cracks.
Cinnamon Roll Bread Recipe
Equipment
- 9×5-inch loaf pan
Ingredients
For the Bread
- 2¼ cups all-purpose flour for gluten-free, use 1:1 gluten free flour replacement (like Cup4Cup)
- 2 tsp baking powder
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 2 large eggs
- ½ cup brown sugar
- ½ cup whole milk
- ½ cup vegetable oil
- ½ cup sour cream sub for plain Greek yogurt or buttermilk
- 1 tsp pure vanilla extract
For the Cinnamon Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter melted
Video
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and spray it lightly with nonstick spray. Set aside.
- In a small bowl, combine the flour and baking powder. Set aside.
- In another small bowl, mix the granulated sugar and cinnamon together. Set aside.
- In a large bowl, whisk the eggs and brown sugar together. Add the milk, oil, sour cream, and vanilla. Whisk well.
- Add the flour mixture to the wet ingredients and mix just until combined.
- Assemble the layered bread. Pour ⅓ of the batter into the loaf pan and spread it into an even layer. Sprinkle ⅓ of the cinnamon sugar on top. Repeat 2 more times, for a total of 3 layers of batter and 3 layers of cinnamon sugar.
- Make the streusel. In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and mix until the mixture comes together and forms small clumps.
- Sprinkle the streusel over the top of the bread.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing and transferring it to a wire rack to cool completely.
Becky’s Tips
- For a little something extra, drizzle vanilla icing onto this cinnamon roll bread before serving! In a small bowl, combine 1 cup of powdered sugar with 1-2 tablespoons of milk and 1 teaspoon of pure vanilla extract. For a thicker glaze, use less milk. For a thinner glaze, use more milk. To add a little extra tang, whisk in 2 tablespoons of cream cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cinnamon Roll Bread Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and lightly spray it with nonstick spray. Set aside.
Mix the dry ingredients: In a small bowl, whisk together 2¼ cups all-purpose flour and 2 tsp baking powder, then set aside. In another small bowl, mix ½ cup granulated sugar with 1 tbsp ground cinnamon to make the cinnamon sugar mixture.
Mix the sugar and eggs: In a large bowl, whisk 2 large eggs with ½ cup brown sugar until smooth.
Add wet ingredients: Add ½ cup whole milk, ½ cup vegetable oil, ½ cup sour cream, and 1 tsp pure vanilla extract, then whisk until fully combined.
Combine the ingredients: Gently add the dry ingredients to the wet mixture and stir just until no dry streaks remain. Don’t overmix.
Layer the loaf: To assemble, pour one-third of the batter into the prepared pan and spread it evenly. Sprinkle one-third of the cinnamon sugar over the top. Repeat this process two more times, creating three layers of batter and three layers of cinnamon sugar.
Make the topping: For the streusel topping, stir together ½ cup all-purpose flour, ⅓ cup brown sugar, and 2 tsp ground cinnamon in a small bowl. Add 3 tbsp melted unsalted butter and mix until small clumps form.
Add the topping: Sprinkle the streusel evenly over the top of the loaf.
Bake the loaf: Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice up and serve. Enjoy
How to Store
Once the cinnamon roll bread has completely cooled, store it in an airtight container or wrap it tightly in plastic wrap to keep it soft and fresh. It will stay moist at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days or freeze the loaf for up to 2 months. To freeze, wrap the bread (or individual slices) in plastic wrap, then place it in a freezer-safe bag. When you’re ready to enjoy it, let it thaw at room temperature and warm slices in the microwave for about 10–15 seconds or in a 300°F oven for a few minutes to bring back that fresh-baked texture.
Serving Suggestions
I love a slice of this cinnamon roll bread on its own as a snack or for dessert, but its the perfect brunch addition. The sweet cinnamon layers pair so well with something savory on the table, like eggs benedict and sweet & spicy brown sugar bacon. Balance a slice with a strawberry banana smoothie.
More sweet breakfast recipes we love
Our Cinnamon Roll Bread recipe was originally published 7/07/22. It was retested, reworked, and republished to be better than ever 11/21/25.
