Cinnamon Roll Bread

Cinnamon Swirl Quick Bread featured image

5 from 2 votes

This Cinnamon Roll Bread is moist and sweetly spiced, easily prepared with pantry staples in 10 minutes. The delicious flavors of cinnamon and sugar are baked inside each slice; with a no-yeast batter you can serve it for breakfast in under an hour.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: ½ inch slices

Calories: 217kcal

Author: Jennifer Fishkind

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup whole milk
½ cup vegetable oil
½ cup sour cream
1 large egg at room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract

Cinnamon Swirl and Topping

⅔ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat the oven to 350°F. Line the 9x5-inch loaf pan with a parchment paper sling. Spray generously with Baker’s Joy or a generic version. Set it aside.
Add the flour, baking powder, baking soda and kosher salt to a medium-sized mixing bowl and whisk to combine.
Add the milk, vegetable oil, sour cream, sugar, egg, and vanilla to a large mixing bowl. Whisk until all the ingredients are completely incorporated.
Fold in the flour mixture.
Add the sugar and ground cinnamon to a small mixing bowl. Stir to combine.
Spread ⅓ of the batter into the prepared loaf pan. Evenly sprinkle ¼ cup of the cinnamon sugar mixture over the bottom batter layer.
Spread ⅓ of the batter on top of the cinnamon layer. Evenly sprinkle ¼ cup of the cinnamon sugar mixture over the second batter layer.
Spread the remaining batter over the second layer of the cinnamon layer. Finally, sprinkle the remaining cinnamon mixture over the top of the final layer of batter. Bake for 55-60 minutes or until a toothpick inserted comes away clean. Allow the bread to cool completely. (The longer the bread is allowed to rest, the easier it will be to slice.) Slice into ½-inch sections.

Notes

Servings: 1 loaf = 12 - ½ inch slices

Storage:

To Store: Store any leftovers in an airtight container or a ziplock bag for up to 5 days.
To Freeze: You can freeze the un-sliced loaf for up to 2 months. Wrap in 2 layers of plastic wrap and then in a ziplock bag. Allow the loaf to thaw overnight in the refrigerator before slicing and serving.

Tips:

You can substitute melted butter for vegetable oil.
You can substitute buttermilk for the sour cream.
Make sure your bread has completely cooled before slicing. The longer the bread is allowed to rest, the easier it will be to slice.
Lining the loaf pan with parchment paper makes it easier to lift out of the pan and will keep the cinnamon sugar topping in tact.

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