Description
This Cinnamon Roll Bread is a delightful twist on the classic cinnamon roll, baked into a moist and tender loaf. Swirled with a fragrant cinnamon-sugar mixture and topped with a smooth vanilla glaze, it’s perfect for breakfast, brunch, or an indulgent snack. The recipe uses simple pantry ingredients and requires just over an hour from start to finish, making it an easy and comforting treat to bake at home.
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 Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal of the bread after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients and Form Batter: In a separate bowl, mix the melted butter, milk, and lightly beaten egg. Pour this wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the bread tender.
- Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter to create the flavorful cinnamon-sugar swirl.
- Layer Batter and Cinnamon Mixture: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter and use a knife to gently swirl it. Repeat the layering and swirling process with the remaining batter and cinnamon mixture.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make and Drizzle Glaze: Whisk together the powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled bread to finish.
Notes
- Use parchment paper to ensure easy removal of the bread and minimize cleanup.
- Do not overmix the batter to avoid a dense texture; mix just until combined.
- You can substitute non-dairy milk (like almond or oat milk) for a dairy-free option.
- For a stronger cinnamon flavor, you can increase the cinnamon in the swirl to 1.5 tablespoons.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
