Cinnamon Roll Bread Recipe

Incredibly moist cinnamon roll bread recipe in just 10 minutes!

Remember my easy cinnamon bread that is great for gifting? Well, I decided to make it in a large loaf pan and cover it with my favorite cinnamon roll icing to make a ridiculously delicious cinnamon roll bread. 

Easy cinnamon roll bread recipe in just 10 minutes!

I frequently receive questions asking how to make my cinnamon bread if you don’t want to divide it into 6 mini loaves and share with friends. Well, sometimes I don’t want to share either. I could easily devour half a loaf and never look back. So, instead of just sharing how to bake one large loaf, I’m sharing how to turn it into cinnamon roll bread, because it’s just a couple of simple tweaks to make an incredible treat, perfect for brunch or dessert!

Easy cinnamon roll bread recipe in just 10 minutes!

Easy cinnamon roll bread recipe in just 10 minutes!

I don’t put the cinnamon directly in the bread, but swirl it in, creating a super-moist bread that I liken to the cinnamon sugar mixture rolled between the dough in a cinnamon roll. I of course top it with a delicious icing that makes it beautiful and tasty.


Easy cinnamon roll bread recipe in just 10 minutes!

The secret is in the swirl…

Incredible cinnamon roll bread recipe in just 10 minutes!

I pour just half the batter into my loaf pan

Incredible cinnamon roll bread recipe in just 10 minutes!

Coat with half of the cinnamon sugar mixture.

Incredible cinnamon roll bread recipe in just 10 minutes!


Incredible cinnamon roll bread recipe in just 10 minutes!


Incredible cinnamon roll bread recipe in just 10 minutes!

Incredible cinnamon roll bread recipe in just 10 minutes!

Tools I used:

Cinnamon Roll Bread Recipe

Prep Time 10 mins Cook Time 50 mins Total Time 1:00
Serves 12     adjust servings



  • 2 tsp cinnamon
  • 1/3 c sugar


  • 4 Tbsp butter, softened
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 3 Tbsp {or until desired consistency} milk


  1. Preheat oven to 350 degrees.
  2. Combine swirl in ingredients - cinnamon and sugar and set aside.
  3. Combine sugar, flour, baking powder & salt.
  4. Beat eggs, milk & oil until just moist.
  5. Grease 1.5 lb loaf pan & pour half of mixture, followed by half of cinnamon sugar mixture. Swirl in.
  6. Pour in remaining mixture {pan should only be ¾ full} and swirl in remaining cinnamon sugar.
  7. Bake 1 hour, allow to cool, remove from pan and top with warm icing.




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entertaining expert and lifestyle blogger Julie Blanner


  • Emily says:

    Oh my goodness! I just pinned this and showed it to my husband. We’re making it for breakfast tomorrow!

  • you just reawakened my sweet tooth!!! and am supposed to be on a diet!!! You know what who cares about diet, right.

  • Leah says:

    Oh my gosh, holy yum! This looks insanely good.

  • Heidi says:

    Can the bread be frozen before putting the icing on? I would love to make this for Christmas morning but with young kids I would have to wake up WAY too early.

    • Julie says:

      You can always freeze bread, but I highly recommend just making it a day or two in advance, covering it with saran wrap and then icing it the morning of. Personally, I always think fresh is best. It keeps well though!

  • michelle says:

    This is in the oven now but spilling out all over the sides of the pan and not near done at 50 minutes…..any ideas what went wrong?

  • Michele says:

    Have a loaf in the oven right now. Thought the mini loafs would make great Christmas gifts so I thought I would try it first. Smelling great!!!

  • Michele says:

    Julie: It became obvious I used a smaller pan, batter ran over but what was funny I had a cookie sheet on the lower rack and the batter that ran over all ran into one place so it looked like I had a muffin top. After an hour it wasn’t done, doing the toothpick test. Let it be about 10 more minutes and it was so odd, the entire center of the loaf collapsed. It was still quite doughy. I finally took it out because it was obvious the top was overbaking. All around the edges are delicious but I cannot figure out what went wrong with the middle, it was completely collapsed. Could this have been because the pan was too small and therefore overfilled? I love the taste and plan on making it again with the right size pan. Just wondered if you had any thoughts on what went wrong. Thanks much

    • Julie says:

      Sadly, yes. You need a 1.5 pound loaf pan. If the top appears to be getting browning, move it to a lower rack so it bakes evenly. Do you have a small wall oven or standard size oven?

  • Michele says:

    It’s a standard size. I’m pretty sure it had everything to do with the wrong size pan but I should have thought about moving it to the lower rack. Either way, it was so yummy. A bit of a mess but my husband and son dug into it. Will definitely make it again.

  • Julia says:

    Could I cut the recipe in half and use a smaller loaf pan (that’s all I have)? Thanks!

  • AnnMarie says:

    Absolutely delicious. Made it for breakfast the next day after the recipe appeared on Facebook! There were four adults and 2 children. There was none left after breakfast! This is a winner! Thanks for posting the recipe.

  • Rasha says:

    Ok it’s in the oven right now..will definitely give u a feed back..but I made some modifications🙈

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