Description
This Cinnamon Roll Bread is a delightful twist on classic cinnamon rolls, baked into a moist, tender loaf that’s perfect for breakfast or a sweet snack. Swirled with a cinnamon-sugar mixture and topped with a smooth vanilla glaze, this bread combines comforting flavors with an easy-to-make batter that requires no yeast or rising time.
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
Vanilla Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to ensure 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 thoroughly to distribute the leavening and seasonings evenly.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, milk (dairy or non-dairy), and lightly beaten large egg. Pour the wet mixture into the dry ingredients and stir gently until just combined, taking care not to overmix to keep the bread tender.
- Prepare cinnamon swirl: In a small bowl, combine the packed brown sugar, ground cinnamon, and melted unsalted butter. Stir until you achieve a uniform, fragrant cinnamon-sugar mixture.
- Layer the batter and swirl: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter. Using a knife or skewer, gently swirl the cinnamon mixture into the batter for a marbled effect. Repeat by pouring the remaining batter on top, sprinkling the rest of the cinnamon mixture, and swirling again.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 45–50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the bread is fully cooked. Allow to cool in the pan for 10 minutes before transferring the loaf to a wire rack to cool completely.
- Make and drizzle glaze: While the bread cools, prepare the vanilla glaze by whisking together powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract until smooth and pourable. Drizzle the glaze evenly over the cooled cinnamon roll bread before serving.
Notes
- For a dairy-free version, use plant-based milk and dairy-free butter alternatives.
- Do not overmix the batter to keep the bread soft and tender.
- Ensure the bread has cooled enough before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Slices can be lightly toasted before serving for a warm, crispy texture.
