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!
1teaspoonpure vanilla extractsubstitute homemade or clear vanilla for a true white glaze
3tablespoonsmilkor 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 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.
Do not over-mix batter or over-swirl to maintain a beautiful rise.Fill ⅔ full to compensate for rise.Carefully watch bake time. Ovens, vessel size, shape and color vary. Altitude and humidity can also impact bake time. Watch bake time, inserting a toothpick in the center of the loaf. When it comes out clean, bread is baked through.
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.