ByKimberly
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Try oureasy cinnamon breadrecipe! This no-yeast quick bread is rich, buttery, and topped with a sweet glaze. Perfect for breakfast or dessert.
In case you’re not already aware, John and I love quick breads and we enjoy sharing them with you. Today, we’re excited to share my cinnamon bread recipe. It’s an easy dessert bread just about anyone can make.
If this recipe doesn’t strike your fancy, I encourage you to search our site. We have plenty of other options to choose from and I’m sure you’ll find something to love. For example, check out ourpeanut butter bread,strawberry bread, andlemon quick bread.
And if you love cinnamon as much as I do, have you tried ourcarrot cake cinnamon rollsorcinnamon cookies? They are divine!
What is Cinnamon Quick Bread?
Cinnamon quick bread is a type of bread that doesn’t require yeast or rising time. Instead, it uses baking powder as a leavening agent, making it much quicker and easier to prepare than traditional yeast breads.
This homemade cinnamon roll bread features a rich, buttery cinnamon swirl and is topped with a sweet glaze, making it a perfect treat for breakfast or dessert.
Ingredients
Here’s what you’ll need to make our homemade cinnamon bread and what each ingredient does in the recipe.
For the Bread:
- All-Purpose Flour:Provides structure to the bread.
- Baking Powder:Acts as a leavening agent to help the bread rise.
- Salt:Enhances the flavor and balances the sweetness.
- Granulated Sugar:Adds sweetness and moisture to the bread.
- Large Eggs:Bind the ingredients together and add richness.
- Whole Milk:Adds moisture and a tender crumb.
- Canola Oil:Keeps the bread moist and tender.
- Pure Vanilla Extract:Adds a rich, warm flavor.
For the Cinnamon Swirl:
- Granulated Sugar:Adds sweetness to the cinnamon swirl.
- Ground Cinnamon:Provides the classic warm, spicy flavor.
- Unsalted Butter:Helps bind the cinnamon sugar mixture and adds richness.
For the Glaze:
- Powdered Sugar:Sweetens the glaze and gives it a smooth texture.
- Whole Milk:Adjusts the consistency of the glaze.
Storage
Store cinnamon bread in an airtight container in the refrigerator due to the glaze made with milk. It will keep fresh for 3-4 days.
For longer storage, wrap the cooled bread (without the glaze) tightly and freeze for up to 2 months. Thaw in the fridge when ready to enjoy.
Tips
Tips
Glaze Timing:Don’t make the glaze too early. Otherwise, it will harden and be difficult to drizzle by the time the bread cools.
Cooling:Let the bread cool completely before adding the glaze. If not, the glaze will melt and separate.
Browning:If the top of your bread begins to brown too quickly, place an aluminum foil tent over the loaf pan until the bread finishes baking.
Other Bread Recipes You May Enjoy
- Cranberry Orange Bread
- Best Banana Bread Recipe
- Caramel Bread Pudding
- Apple Cinnamon Bread
- Pumpkin Cream Cheese Bread
Cinnamon Bread Recipe
4.6 from 90 votes
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Author: Kimberly
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Additional Time: 1 hour hour
Total Time: 2 hours hours 5 minutes minutes
Servings: 10 Servings
Ingredients
Bread:
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- 1 ½ cups whole milk
- 6 tablespoons canola oil, or other neutral tasting oil
- 1 tablespoon pure vanilla extract
Cinnamon Swirl:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted and slightly cooled
Glaze:
- ½ cup powdered sugar
- 2 to 3 teaspoons whole milk
Instructions
To Make the Batter:
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
In a separate bowl, whisk together sugar, eggs, milk, oil, and vanilla.
¾ cup granulated sugar
3 large eggs
1 ½ cups whole milk
6 tablespoons canola oil
1 tablespoon pure vanilla extract
Pour wet ingredients into dry ingredients and mix until just combined.
To Make the Cinnamon Swirl:
In a small bowl, mix sugar, cinnamon, and melted butter. Dollop over batter in the pan and swirl with a knife.
½ cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter
Bake for 50-55 minutes, or until a knife inserted in the center comes out clean. Cover with foil if browning too quickly.
Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
To Make the Glaze:
Whisk together powdered sugar and milk. Drizzle over cooled bread.
½ cup powdered sugar
2 to 3 teaspoons whole milk
Slice and enjoy!
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the cinnamon bread. Actual calories will vary.
- See our Nutrition Disclaimer.
Nutrition
Serving: 1Slice | Calories: 365kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 170mg | Potassium: 233mg | Fiber: 1g | Sugar: 33g | Vitamin A: 205IU | Vitamin C: 0.03mg | Calcium: 119mg | Iron: 2mg
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How to Make Cinnamon Bread from Scratch (Step-by-Step Photos)
Preheat and Prep:Preheat your oven to 350°F and grease a 9×5-inch loaf pan. I recommend lining it with parchment paper for easy removal and clean-up.
Mix Dry Ingredients:In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients:In a separate mixing bowl, whisk together the sugar, eggs, milk, oil, and vanilla.
Combine Ingredients:Pour the wet ingredients into the bowl with the dry ingredients and gently combine with a whisk or rubber spatula until just mixed.
Prepare the Cinnamon Swirl:In a small bowl, mix together the sugar, cinnamon, and melted butter.
Add the Swirl: Dollop the cinnamon mixture over the batter in the loaf pan and use a butter knife to swirl it throughout.
Bake:Bake for 50-55 minutes or until a knife inserted into the center comes out clean. If the bread starts to brown too quickly, loosely cover it with aluminum foil.
Cool:Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Make the Glaze:Once the bread is completely cool, whisk together the powdered sugar and milk in a small bowl. Drizzle the glaze over the bread.
Serve:Slice and serve. Enjoy!
