Description
This Cinnamon Roll Bread combines the classic flavors of cinnamon rolls with the convenience of a quick bread. Featuring a tender, moist crumb swirled with a cinnamon-sugar mixture and finished with a sweet vanilla glaze, it’s perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1 cup milk (dairy or non-dairy)
- 1 large egg, lightly beaten
Cinnamon Swirl
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, milk, and lightly beaten egg. Pour this wet mixture into the dry ingredients and stir gently just until combined to avoid overmixing which can toughen the bread.
- Make Cinnamon Swirl: In a small bowl, combine the packed brown sugar, ground cinnamon, and melted butter to create a rich, sweet cinnamon-sugar mixture.
- Layer Batter and Cinnamon Swirl: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter and use a knife to gently swirl it through. Repeat by layering the remaining batter and cinnamon-sugar mixture, swirling again to create a marbled effect.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Prepare and Drizzle Glaze: While the bread cools, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled bread for a sweet, glossy finish.
Notes
- Do not overmix the batter to keep the bread tender and light.
- If using non-dairy milk, opt for unsweetened varieties to control sweetness.
- Ensure the bread has cooled before glazing to prevent the glaze from melting and running off.
- The cinnamon-sugar swirl can be adjusted to taste for more or less sweetness and spice.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
