This incredible Cinnamon Roll Bread recipe takes just 10 minutes to throw together! It’s a no yeast quick bread that makes an amazing breakfast, dessert or gift.

Filled with all the decadent flavor of homemade cinnamon rolls, it’s so much easier to make and just as delicious!

A loaf of cinnamon roll bread, drizzled with icing on a marble countertop
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My easy cinnamon bread is always a crowd pleaser, so I decided to make it in a 1.5-pound loaf pan and cover it with the best cinnamon roll icing to take it over the top and make a ridiculously delicious cinnamon roll bread!

You can make it into a large loaf or bake it in smaller quantities, in miniature loaves to share with friends, family, co-workers and neighbors. It’s so good you can easily devour half a loaf and never look back.

Cinnamon bread is my favorite twist on a traditional and classic cinnamon roll, without the effort.

It’s one of my favorite quick bread recipes because it’s just so simple, delicious and filled with staple ingredients!

A loaf of cinnamon roll bread drizzled with icing

Why You’ll Love Cinnamon Roll Bread

  • Quick
  • Easy
  • No Yeast
  • Foolproof
  • Delicious
A loaf of cinnamon roll bread, covered in icing and sliced on a marble surface

Cinnamon Roll Bread Ingredients and Substitutions

  • Sugar – White granulated sugar sweetens this bread to perfection and adds a crunchy layer on top!
  • Flour – All purpose, spoon into measuring cup for accuracy.
  • Baking Powder – The leavening agent in this no yeast quick bread.
  • Salt – A hint of salt brings out all the other flavors.
  • Eggs – Eggs bind the ingredients together.
  • Milk – Use whatever you have on hand. Skim to Vitamin D works well, even Almond Milk to make it dairy free.
  • Vegetable Oil – Makes the bread incredibly moist. Substitute with canola oil, melted butter or melted coconut oil.
  • CinnamonCinnamon sugar is blended together to swirl into the bread and add on top!
Ingredients for a cinnamon roll bread recipe laid out on a marble countertop

Cinnamon Roll Icing

  • Butter – Salted or unsalted, completely up to you!
  • Powdered Sugar – Also known as confectioner’s sugar, it sweetens the icing while maintaining a smooth consistency. Learn how to make powdered sugar here.
  • VanillaVanilla Extract adds a hint of flavor to the icing.
  • Milk – Use whatever you have on hand. You can add as little or much as you want to achieve the consistency you desire.

Variations

How to Make Cinnamon Roll Bread

  1. Prep – Preheat oven and grease baking dish.
  2. Combine Dry Ingredients. A mixture of flour in a white bowl with a large metal whisk
  3. Beat Wet Ingredients. A batter coming together in a clear glass bowl of a stand mixer
  4. Combine – Gradually fold in dry mixture to wet until just moist.
  5. Make Topping – Combine topping, spoon onto loaf and swirl in (see more below) A cinnamon sugar mixture in a white bowl, gold spoon stirring it A cinnamon roll loaf in a gold loaf pan, before baking A cinnamon roll loaf in a gold loaf pan, before baking
  6. Bake – Bake and allow to cool. Cinnamon roll bread baked in a gold loaf pan on a marble surface
  7. Make Icing – Combine cinnamon roll icing ingredients and pour over the top!
Icing ingredients being mixed in a mixing bowl
Cinnamon roll icing in a Pyrex measuring bowl, in the drawer of a microwave
Creamy icing pouring over a loaf of cinnamon roll bread

The Secret of the Swirl

I don’t put the cinnamon directly in the bread batter. Instead, we swirl it in, creating a super-moist bread with pockets of deeply cinnamon-infused bites.

Your technique here will determine if you end up with a picture perfect dessert, or something that little more like it belongs on an episode of Nailed It. Either way, you’ll come out with something delicious… but why not make it pretty too, if you can.

  1. Pour half the batter into a prepared loaf pan.
  2. Next, coat the top with half of the cinnamon sugar mixture. Try to make sure it covers the whole surface evenly, but don’t worry too much if you have some holes, you’re going to swirl it later. A cinnamon roll loaf in a gold loaf pan, before baking
  3. Take a knife are carefully drag it around to makes 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.
A loaf of cinnamon roll bread, covered in icing and sliced on a marble surface

Tips

  • Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in the recipe card.
  • Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
  • Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
  • Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

A loaf of cinnamon roll bread drizzled with icing

Baking Alternatives

  • Mini Loaves – Try this recipe in mini loaf pans, perfect for gifting! Bake 40 minutes for 6 miniature loaf pans or until a toothpick inserted into the center of the loaf comes out clean. 
  • Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
  • Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
A loaf of cinnamon roll bread, covered in icing and sliced on a marble surface

What to Do with Leftovers

  • Make Cinnamon Roll French Toast – Simply slice, dip in batter and cook!
  • Make Cinnamon Roll Bread Pudding – Substitute Brioche for cinnamon roll bread. It’s incredible! Don’t forget to top it with Cinnamon Ice Cream!

How to Store

  • Room Temperature – Store quick bread covered in saran wrap for up to 5 days.
  • Refrigerate – Up to 1 week in an airtight container.
  • Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve. Glaze doesn’t freeze well, so glaze just before serving.

For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.

A loaf of cinnamon roll bread, covered in icing and sliced on a marble surface

Dietary Considerations

  • Nut Free
  • Vegetarian
  • For Gluten Free, sub with 1:1 gluten free flour
A loaf of cinnamon roll bread, covered in icing and sliced on a marble surface
Love cinnamon everything? Don’t skip this Cinnamon Cream Cheese.

More Quick Bread Recipes

A loaf of cinnamon roll bread, covered in icing and sliced on a marble surface
4.99 from 234 votes

Cinnamon Roll Bread

This incredible Cinnamon Roll Bread recipe is made from staple ingredients. Make ahead and freeze for a snack or serve it warm for the ultimate breakfast or brunch!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12
Pin Rate Print

Ingredients  

SWIRL IN

  • 2 teaspoons cinnamon
  • cup white granulated sugar

TOPPING

Instructions 

  • Preheat oven to 350°F. Grease 1½ pound loaf pan. Set aside.
  • In a medium mixing bowl, combine sugar, flour, baking powder and salt.
  • Beat in egg, milk and oil until just moist.
  • In a small bowl, combine cinnamon and sugar.
  • Pour half of bread batter in loaf pan. Top with half of cinnamon sugar mixture. Swirl in using a knife or a spatula.
  • Pour remaining mixture on top (pan should only be ⅔ full), top with remaining cinnamon sugar and swirl with a knife or spatula.
  • Bake 1 hour or until a toothpick entered into the center comes out clean. Allow to cool 10 minutes before removing from loaf pan.
  • In a medium mixing bowl, combine butter, powdered sugar, vanilla and milk. Drizzle over bread.

Tips

Substitutions

  • Vegetable Oil – Makes the bread incredibly moist. Substitute with canola oil, melted butter or melted coconut oil.
  • Butter – Salted or unsalted.
  • Powdered Sugar – Also known as confectioner’s sugar, it sweetens the icing while maintaining a smooth consistency. To make powdered sugar, pulse granulated sugar in a food processor until super fine and fluffy.
  • Milk – Use whatever you have on hand. You can add as little or much as you want to achieve the consistency you desire.

How to Store Quick Bread

  • Room Temperature – Store quick bread covered in saran wrap for up to 5 days.
  • Refrigerate – Up to 1 week in an airtight container.
  • Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve. Glaze doesn’t freeze well, so glaze just before serving.

Baking Alternatives

  • Miniature Loaves – Bake 40 minutes for 6 miniature loaf pans or until a toothpick inserted into the center of the loaf comes out clean. 
  • Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
  • Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Variations
  • Raisins
  • Nuts
  • Toffee
Calories: 342kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 146mg | Potassium: 158mg | Fiber: 1g | Sugar: 43g | Vitamin A: 175IU | Calcium: 78mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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209 Comments

  1. 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.

  2. 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.

  3. 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

    1. 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?

    2. 5 stars
      Same thing happened to our loaf.
      Right size pan + 15 degrees F higher stove temp next time helped. Turned out well 2nd time around.

  4. 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!!!