Cinnamon Roll Bread is an easy no yeast 10 minute bread recipe that captures everything you love about cinnamon rolls in an effortless bread! It makes an amazing breakfast, brunch, dessert and gift!
The original Cinnamon Roll Bread recipe! I developed this bread years ago as a fun twist on my always popular Cinnamon Bread that goes viral each year. It’s the ultimate, effortless mix of every thing you love about cinnamon rolls drenched with luxuriously creamy Cinnamon Roll Icing!
With over 35 easy bread recipes and years of bread making, I have the best tips to make this easy foolproof bread the absolute best! This easy recipe has earned 4.99 stars from over 235 reviews! With over 10,000 Facebook shares, see what the fuss is all about this tried and true recipe!
“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.”
Ann
Cinnamon Roll Bread
Cinnamon Roll Bread is made with staple ingredients – chances are, you have everything you need on hand to bake up a delicious loaf! It’s so versatile – you can bake it in a 1.5 pound loaf pan or make miniature loaves to share or freeze.
It’s so delicious you may just devour half and never look back. It takes less than 10 minutes from start to finish to mix up this beautiful bread. No special skills or bread maker required! Our girls love to make it, too!
Ingredients and Substitutions
- Sugar – White granulated sugar sweetens this bread to perfection and adds a crunchy layer on top! You can substitute brown sugar for rich flavor.
- Flour – All purpose flour is best, but readers have noted success using gluten free one for one flour. Spoon flour into measuring cups for accuracy.
- Baking Powder – Baking powder is the leavening agent that gives this no yeast quick bread an incredible rise.
- Salt – A hint of salt brings out all the other flavors and balances the sweet flavor.
- Eggs – Large eggs bind ingredients together and add moisture.
- Milk – Use whatever you have on hand. Any milk, fat free, skim, 1%, 2%, whole milk and vitamin D milk all work well. You can use buttermilk to balance the sweetness and add a slight tang. Substitute with Almond Milk to make it dairy free.
- Vegetable Oil – Makes the bread incredibly moist. Substitute with canola oil, melted butter or melted coconut oil.
- Cinnamon – Cinnamon sugar is blended together to swirl into the bread and add a delicious crunch on top! Substitute cinnamon and brown sugar if you prefer. I love it both ways!
Cinnamon Roll Icing
- Butter – Salted or unsalted butter, your preference!
- Powdered Sugar – Also known as confectioner’s sugar, it sweetens the icing while maintaining a silky smooth consistency. You can make powdered sugar with white granulated sugar if needed.
- Vanilla – Pure Vanilla Extract adds a hint of flavor. To avoid altering the color, you can use homemade vanilla extract or clear vanilla.
- Milk – Use whatever you have on hand. You can add as little or much as you want to achieve the consistency you desire.
Alternatively, you can top with Cream Cheese Glaze. They’re both absolutely divine!
Variations
Fold in up to ½ cup of mix-ins.
- Nuts
- Toffee
- Raisins
- Chopped Apples like my amazing Apple Bread drizzled with icing
Tools I Use
- Mixer (You can also mix by hand)
- Measuring Cups & Measuring Spoons
- Baking Spray for Easy Release
- 1½ Pound Loaf Pan
How to Make Cinnamon Roll Bread
Print in the recipe card below, toggle on cook mode while using your mobile phone or tablet or bake with me, following my video! For easy reference, this is a step-by-step overview with photos to make Cinnamon Roll Bread.
- Prep – Preheat oven and grease loaf pan.
- Mix – In a medium mixing bowl, whisk to combine dry ingredients. Set aside.
In a large mixing bowl, combine wet ingredients. Gradually fold in dry mixture to wet until just moist. Do not over mix. - Make Cinnamon Sugar Topping – In a small bowl, combine cinnamon and sugar.
- Swirl – Pour half the batter into a prepared loaf pan. Spoon cinnamon sugar mixture onto the top, evenly covering the surface.Using a knife or spoon, carefully drag to create swirls in the mixture. Continue to do this until you get the desired swirl you would like. Don’t over-swirl or the cinnamon sugar mixture will begin to settle into the batter. Top with remaining batter and repeat.
- Bake – Bake and allow to cool before removing from loaf pan or icing.
- Make Icing – In a large mixing bowl, beat to combine icing ingredients.
In a large mixing bowl, combine wet ingredients. 
Gradually fold in dry mixture to wet until just moist. Do not over mix.
Using a knife or spoon, carefully drag to create swirls in the mixture. Continue to do this until you get the desired swirl you would like. Don’t over-swirl or the cinnamon sugar mixture will begin to settle into the batter. 
Top with remaining batter and repeat. 
Warm in a carafe, large measuring cup or jar in the microwave and stir.
Pour over loaf and allow to set before serving.
Tips from My Test Kitchen
Do Not Overfill Loaf Pan – Fill ⅔ full to compensate for rise.
Watch Bake Time – Using the toothpick test is the best way to ensure proper bake time for your oven and baking vessel. Insert a toothpick in the center. When it comes out clean, the bread is done.
Serve Warm – To capture the gooey goodness of cinnamon rolls, serve slightly warm.
The Secret of the Swirl
I don’t blend cinnamon into the batter. I swirl it in, creating a super-moist bread with pockets of deep cinnamon-infused bites.
Baking Alternatives to Adapt or Scale
- Miniature Loaves – Bake in mini loaf pans to gift or freeze for a quick loaf. This recipe yields 6 miniature loaves. Reduce bake time to 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Make Cinnamon Roll Muffins – Grease miniature muffin tins and fill each well ⅔ full. Bake 12 minutes or until just set.
- Make it Ornate – Bake it in an ornate loaf pan, allowing room to compensate for rise and watching bake time closely.
You can learn more about Loaf Pan Sizes and refer to this printable Measurement Conversion Chart to scale this recipe.
Tips to Gift
I have been gifting this bread for over 15 years! It’s one of my favorite homemade gifts for the holidays. Perfect for parties, a beautiful hostess gift, co-worker, neighbor, friends, family and more! It’s quick and easy to bake an abundance of mini loaves.
- Bake in small, disposable or inexpensive ceramic miniature loaf pans available online and in craft stores.
- Let icing set before wrapping. Allow them to sit at room temperature 1 hour or transfer to the refrigerator to set faster.
- Wrap for maximum freshness or place in a cellophane bag tied with a ribbon for pretty presentation. Wrap with parchment or ribbon and an optional sprig to garnish.
More Ways to Enjoy Cinnamon Roll Bread
- Make Cinnamon Roll French Toast – Simply slice, dip in batter and cook!
- Make Cinnamon Roll Bread Pudding – Substitute cinnamon roll bread in lieu of brioche, serve a la mode with Cinnamon Ice Cream.
How to Store
- Room Temperature – Store in an airtight container or cover in plastic wrap to maintain freshness at room temperature up to 5 days.
- Refrigerate – Store glazed or unglazed bread in an airtight container or covered tightly in double plastic wrap up to 1 week refrigerated.
- Freeze – You can freeze this bread before icing. Wrap loaf or loaves tightly with plastic wrap or foil and place in double freezer bags or an airtight container to maximize fresh flavor. Freeze up to 3 months. Bring to room temperature to serve or warm and glaze to serve.
More Popular Quick Bread Recipes
Cinnamon Roll Bread
Ingredients
Batter
- 1 cup white granulated sugar
- 2 cups all purpose flour spooned into measuring cup for accuracy
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
Swirl In
- 2 teaspoons ground cinnamon
- ⅓ cup white granulated sugar or brown sugar
Glaze
- 4 tablespoons unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract substitute homemade or clear vanilla for a true white glaze
- 3 tablespoons milk or a tablespoon at a time until you achieve the desired consistency
Instructions
- Preheat oven to 350°F. Grease 1½ pound loaf pan. Set aside.
- In a large mixing bowl with a spatula or stand mixer fitted with the paddle attachment, add sugar, flour, baking powder and salt. Whisk to combine on low speed.1 cup white granulated sugar, 2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- On low speed, beat in egg, milk and oil until just moist.1 large egg, 1 cup milk, ⅓ cup vegetable oil
- In a small bowl, combine cinnamon and sugar.2 teaspoons ground cinnamon, ⅓ cup white granulated sugar
- Pour half of batter into prepared loaf pan. Using a spoon, top with half of the cinnamon sugar mixture to evenly coat the top of the batter. Using your spoon, a knife or spatula, gently swirl in cinnamon sugar.
- Pour remaining batter over the top (pan should only be ⅔ full). Spoon to top with remaining cinnamon sugar and gently swirl.
- Place loaf pan in the center of preheated oven. Bake 1 hour or until a toothpick entered into the center comes out clean, watching bake time carefully to prevent over-baking. Allow loaf cool 10 minutes before releasing from loaf pan.
Glaze
- In a medium mixing bowl or stand mixer fitted with the whisk attachment, combine butter, powdered sugar, vanilla and milk until smooth. Warm if needed and pour to drizzle over bread.Allow to set a few minutes before slicing.4 tablespoons unsalted butter, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, 3 tablespoons milk
Julie’s Tips
To capture the gooey deliciousness of cinnamon rolls, serve warm.
Substitutions
Sugar – Substitute white granulated sugar with light or dark brown sugar in batter and cinnamon sugar mixture. Flour – Make it gluten-free substituting 1 for 1 flourr. Milk – Fat free, skim, 1%, 2%, whole milk and vitamin D milk, buttermilk and almond milk all work well with this recipe. Oil – Vegetable oil can be substituted with canola oil, melted butter or melted coconut oil. Butter – Salted or unsalted butter can be used. It’s your preference.Variations
Fold up to 1/2 cup nuts, toffee bits, raisins or chopped apples into batter. Top with cream cheese glaze instead of powdered sugar glaze.Storage Tips
Wrap tightly with plastic wrap and store in an airtight container. Store at room temperature up to 5 days, refrigerated up to 1 week. Freeze un-iced loaves wrapped tightly in plastic in double freezer bags up to 3 months. Bring to room temperature or warm and glaze to serve.Estimated nutrition information is provided as a courtesy and is not guaranteed.
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.
So glad you enjoyed it! Thanks for returning to share. Hope you are having a beautiful summer!
Could I cut the recipe in half and use a smaller loaf pan (that’s all I have)? Thanks!
Absolutely! Just watch baking time and test with a toothpick. Enjoy!
Thank you!!!
I make this with yellow cake.
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.
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
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?
Same thing happened to our loaf.
Right size pan + 15 degrees F higher stove temp next time helped. Turned out well 2nd time around.
Thanks for sharing! I’m glad you enjoyed it! Pan size makes a huge difference.
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!!!
Enjoy!