There are some weekend mornings when you wake up with a serious craving. You know the one I’m talking about—that warm, gooey, cinnamon-and-sugar dream that is a cinnamon roll.
But then reality hits. The thought of dealing with yeast, proofing, and all that rolling and waiting just feels like too much work. My family knows that look on my face all too well.
That’s where this glorious cinnamon roll bread comes in to save the day. It has all the soul-warming flavor of a classic cinnamon roll, but it’s a quick bread. No yeast, no fuss, just pure, simple deliciousness that’s ready in about an hour. Trust me, this one’s a keeper.
What You’ll Need
This recipe uses simple, everyday ingredients you probably already have. Here’s the full list to get you started.
| FOR THE BREAD | FOR THE CINNAMON SWIRL & GLAZE |
|---|---|
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Pro Tips
After making this bread more times than I can count, I’ve learned a few things. These little tips will help you get that perfect, bakery-quality loaf every single time.
- Room Temperature Ingredients: Make sure your buttermilk, egg, and cream cheese are at room temperature. This helps them mix together smoothly and creates a more uniform, tender crumb in the final bread.
- Don’t Over-Swirl: When you run your knife through the batter to create the swirls, do it just 3-4 times. It’s tempting to keep going, but over-mixing the cinnamon layer will make the swirls disappear into the batter. A light touch is all you need for those beautiful ribbons.
- Grease and Flour Your Pan Well: This bread has a sugary swirl that can stick to the pan. Take a moment to grease the loaf pan thoroughly with butter or shortening, then dust it with flour. It’s a small step that guarantees your beautiful loaf will slide right out.
Tools Required
- 9×5 inch Loaf Pan
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Spatula
- Wire Cooling Rack
Substitutions and Variations
One of the best things about this recipe is how forgiving it is. Here are a few swaps and additions you can try.
| Item | Substitution/Variation | Notes |
|---|---|---|
| Buttermilk | Mix 1 cup milk with 1 tbsp lemon juice or white vinegar. Let sit 5 mins. | This creates a great homemade substitute with the same acidity. |
| Canola Oil | Melted coconut oil or another neutral oil. | This will work perfectly as a 1:1 replacement. |
| Add-ins | ½ cup chopped pecans, walnuts, or raisins. | Fold into the batter before layering or sprinkle between layers. |
Make-Ahead Tips
You can prepare the dry ingredients and the cinnamon-sugar mixture ahead of time. Store them in separate airtight containers at room temperature.
When you’re ready to bake, just mix in the wet ingredients and proceed with the recipe. This cuts down on prep time significantly.
How to Make Glazed Cinnamon Roll Bread
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan and set it aside.
Step 2: In a large bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¾ cup of granulated sugar.
Step 3: In a separate small bowl, combine the ½ cup of brown sugar and 2½ teaspoons of cinnamon for the swirl. Set this aside as well.
Step 4: Make a well in the center of your dry ingredients. Pour in the 1 cup of buttermilk, 1 large egg, ¼ cup of canola oil, and 1 teaspoon of vanilla extract.
Step 5: Gently stir the wet ingredients into the dry, mixing just until combined. Be careful not to over-mix; a few small lumps are perfectly fine.
Step 6: Spread one-third of the batter into the prepared loaf pan. Sprinkle one-third of the cinnamon-sugar mixture over the top. Repeat these layers two more times, ending with a final layer of cinnamon-sugar.
Step 7: Take a butter knife and gently run it through the batter 3-4 times to create a marbled, swirled effect. Tap the pan on the counter once or twice to release any air bubbles.
Step 8: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 9: Let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool further.
Step 10: While the bread is cooling, prepare the glaze. In a medium bowl, beat the 2 oz of softened cream cheese until smooth. Mix in the 1½ cups of powdered sugar, 2 tablespoons of milk, ¼ teaspoon of vanilla, and a tiny pinch of salt until you have a smooth, drizzly glaze.
Step 11: Drizzle the glaze over the warm bread. Allow the glaze to set for a few minutes before slicing and serving.
Nutrition, Swaps, and Pairings
Here’s a quick guide to help you fit this recipe into your lifestyle and make it a complete treat.
| Category | Information |
|---|---|
| Nutrition (Approx.) | Per slice (8 slices total): 450 calories, 15g fat, 72g carbs, 6g protein. |
| For a Vegan Diet | Use a flax egg, vegan buttermilk (almond milk + lemon juice), and vegan cream cheese. |
| For a Gluten-Free Diet | Use a 1:1 gluten-free baking flour blend that contains xanthan gum. |
| Meal Pairings | Perfect with a hot cup of coffee, a cold glass of milk, or a side of fresh fruit. |
| Efficiency Tip | Measure all ingredients before you start mixing. This makes the assembly process fast and smooth. |
Leftovers and Storage
If you have any leftovers, which I doubt, you can store them in an airtight container at room temperature for up to 3 days. The bread will stay nice and moist.
For longer storage, you can freeze the bread. I recommend freezing it without the glaze, either as a whole loaf or in individual slices. Wrap it tightly in plastic wrap and then foil. It will keep for up to 3 months. Just thaw at room temperature and glaze before serving.
Frequently Asked Questions
Q1. Why did my bread come out dry?
Ans: This is usually caused by one of two things: over-mixing the batter or over-baking the bread. Mix the batter just until the flour disappears, and start checking for doneness a few minutes before the recipe says it’s done. Every oven is a little different!
Q2. Can I make this into muffins?
Ans: Absolutely! To make muffins, line a muffin tin with paper liners. Layer the batter and cinnamon-sugar mixture as you would for the loaf. Bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. This recipe should yield about 12 muffins.
Q3. My swirl sank to the bottom. What happened?
Ans: If the cinnamon-sugar swirl sinks, your batter might have been a bit too thin. Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. A slightly thicker batter will hold the swirl in place perfectly.
Wrapping Up
This cinnamon roll bread truly delivers all the comforting flavors you love in a fraction of the time. It’s perfect for a special breakfast, a thoughtful gift, or just a Tuesday afternoon when you need a little something sweet.
The combination of the soft, cakey bread, the rich cinnamon ribbons, and that tangy cream cheese glaze is simply divine. I know you and your family are going to love it.
If you give this recipe a try, please come back and leave a comment below! I’d love to hear how it turned out for you or answer any questions you might have.