Cinnamon Roll Bread

This Cinnamon Roll Bread is a soft, moist loaf of loveliness! Swirls of cinnamon crowned with a crunchy streusel topping, it’s great for breakfast, Easter, any time!

Cinnamon Swirl Sliced Loaf Cake

Get ready for a cinnamon explosion! This cinnamon swirl bread looks great, tastes amazing and will fill your house with the most heavenly scent! Great for novice and experienced bakers alike, this gorgeous cake delivers a perfectly balanced hit of cinnamon, all wrapped up in a moist and fluffy loaf.

It’s like your favorite homemade cinnamon rolls in every slice. You have to give it a try!

Looking for more breakfast ideas? Why not also try my English Muffin Breakfast Pizza and my Maple Syrup Granola.

Why You’ll Love This Cinnamon Swirl Bread Recipe:

PACKED WITH CINNAMON: The loaf is loaded with cinnamon swirls and adorned with a crunchy, cinnamon streusel topping.
VERSATILE: Make this cinnamon roll bread for breakfast, parties or dessert. Great as an Easter treat, sweet Christmas breakfast, or any special occasion.
A CROWD PLEASER: Kids and adults will love this, you can even have the little ones help you make it.

With its mix of textures, from the moist cake loaf to the streusel topping, this is pure pleasure in every bite!

a slice of cinnamon roll bread on parchment paper on a white plate.

2 slices of cinnamon roll bread on a white plate with forks.

How to Make Cinnamon Roll Bread

Be sure to see the recipe card below for full ingredients & instructions!

Mix your wet and dry ingredients for the batter, then combine.
Combine your cinnamon and sugar.
Assemble your layered bread by pouring a layer of batter in a loaf pan then the cinnamon sugar, repeat.
Combine your streusel topping ingredients in a bowl and sprinkle on top of the loaf.
Bake for 45-60 mins.
Allow to cool, serve and enjoy!

Cinnamon Roll Loaf Ingredient Notes

Flour: Gives the bread structure.
Baking Powder: Helps the bread rise.
Cinnamon: Can’t have cinnamon swirl bread without cinnamon!
Eggs: Binds the bread together.
Sugar: Sweetens the bread.
Milk: Adds moisture. Feel free to use any kind of milk – dairy or nondairy.
Oil: Adds richness. Swap half of the vegetable oil for mashed banana or applesauce if you prefer.
Sour Cream: Lightens the bread and adds a delicious tang.
Vanilla: Adds flavor.
Butter: Helps the streusel come together and helps the top of the bread caramelize.

step by step photos for how to make cinnamon roll bread.

overhead view of cinnamon roll bread on a wire rack.

What makes this bread cinnamon roll bread?

This quick bread has all the great flavor of cinnamon rolls without the hassle of yeast. The cinnamon swirls and streusel topping are reminiscent of cinnamon roll filling, and the sour cream-laced batter has that signature cinnamon roll tang.

How do I know when cinnamon roll bread is done baking?

This bread is done baking when a toothpick inserted into the center comes out clean.

What can I use in cinnamon quick bread instead of sour cream?

Use an equal amount of plain Greek yogurt or buttermilk.

Can I make this cinnamon roll loaf gluten free?

While I haven’t tested it, try replacing the all-purpose flour with an equal amount of a 1:1 gluten free flour replacement (like Cup4Cup).

This easy loaf cake pairs well with a morning coffee (like this honey almond milk flat white), after dinner coffee, or glass of milk!

5 slices of cinnamon roll bread stacked on a white plate.

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezer Instructions

To freeze cinnamon roll bread, tightly wrap full loaves or individual slices in plastic wrap, place into an airtight container, and freeze for up to 3 months.

Optional Icing for Cinnamon Roll Bread

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.

More Quick Bread Recipes We Love

a fork stabbing a slice of cinnamon roll bread on a white plate.

This delicious cinnamon roll bread is made from kitchen staples and comes together so easily! Plus it’s so versatile, you can freeze it, top with some icing, have it for breakfast, a snack or dessert. You’ll find this such a usual addition to your cooking repertoire!

More Cinnamon Dessert Recipes to Try:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Cinnamon Roll Bread Recipe

This Cinnamon Roll Bread is a soft, moist loaf of loveliness! Swirls of cinnamon crowned with a crunchy streusel topping, it's great for breakfast, Easter, any time!

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Cool Time 10 minutes

Total Time 1 hour 35 minutes

Servings slices

Calories 509kcal

Author Becky Hardin – The Cookie Rookie

Equipment

9×5-inch loaf pan

Ingredients

For the Bread

2¼ cups all-purpose flour 370 grams
2 teaspoons baking powder 8 grams
½ cup granulated sugar 100 grams
1 tablespoon ground cinnamon 9 grams
2 large eggs 100 grams
½ cup brown sugar 107 grams
½ cup whole milk 114 grams
½ cup vegetable oil 99 grams
½ cup sour cream 114 grams
1 teaspoon pure vanilla extract 4 grams

For the Cinnamon Streusel

½ cup all-purpose flour 60 grams
⅓ cup brown sugar 71 grams
2 teaspoons ground cinnamon 6 grams
3 tablespoons unsalted butter 42 grams, melted

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.

2¼ cups all-purpose flour, 2 teaspoons baking powder
In another small bowl, mix the granulated sugar and cinnamon together. Set aside.

½ cup granulated sugar, 1 tablespoon ground cinnamon
In a large bowl, whisk the eggs and brown sugar together. Add the milk, oil, sour cream, and vanilla. Whisk well.

2 large eggs, ½ cup brown sugar, ½ cup whole milk, ½ cup vegetable oil, ½ cup sour cream, 1 teaspoon pure vanilla extract
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.

½ cup all-purpose flour, ⅓ cup brown sugar, 2 teaspoons ground cinnamon, 3 tablespoons unsalted butter
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.

Video

Notes

Storage: Store bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, tightly wrap full loaves or individual slices in plastic wrap, place into an airtight container, and freeze for up to 3 months.
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.