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Cinnamon Roll Bread

This sweet and spicy Cinnamon Roll Bread is so good it’ll make your toes tingle. This easy quick bread is filled with a buttery spicy cinnamon swirl then topped with a dreamy thick vanilla cream glaze. Enjoy a slice or two, for breakfast, brunch or as a snack with a cup of tea or coffee and you’ll be transported to a French bistro in your own kitchen.

Cinnamon Roll Bread

Easy Cinnamon Roll Bread Recipe

Quick breads like this cinnamon roll bread, remain a hot favorite in my kitchen. They’re the kind of bread that typically begins with ingredients found in my pantry and require no yeast or kneading.  This version of cinnamon roll bread is kicked-up with a cinnamon swirl that just screams comfort. I’m a true hot tea aficionado and a slice of this cinnamon laced bread for me is simply divine to enjoy at tea time.  It’s one of those moments you sit, sip and savor the small pleasures in life.  It’s my way of “stopping to smell the roses”  on a busy day.  I like to make this bread and serve it the same day however, it can be made a day in advance if preferred, then glazed just before serving.


Cinnamon Roll Bread

How to Make the BEST Cinnamon Roll Bread Recipe

  • Ingredients you’ll need to make homemade Cinnamon Roll Bread: All purpose flour, granulated sugar, salt, baking powder, baking soda, buttermilk, melted butter, large eggs and vanilla extract.
  • To make the Cinnamon Swirl: Light brown sugar, ground cinnamon, melted butter.
  • To make the Glaze you’ll need: Powdered sugar and heavy cream and vanilla.
  • Kitchen tools you’ll need: One medium bowl, one small bowl, whisk, 9 x 5 inch non stick loaf pan, measuring cups and spoons, knife and cooling rack.
  • When sifting together dry ingredients, a whisk works like a charm. The idea is to evenly distribute the leavening throughout for even baking.
  • When making breads, cakes and cupcakes it’s important to test for doneness prior to removing from the oven. Use a toothpick or a cake tester inserted into the thickest portion looking for it to be clean when removing.
  • Should you need to extend the baking time, lay a piece of foil on top to prevent the cinnamon roll bread from over browning.
  • Store glazed Cinnamon Roll Bread in an airtight container chilled in the refrigerator for up to 5 days.
  • You can freeze this bread for up to 2 months. When freezing, bake and cool completely then wait to glaze just before serving.


glazed Cinnamon Roll Bread on a platter

More Easy Quick Bread Recipes to Make

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Cinnamon Roll Bread
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5 from 1 vote

Cinnamon Roll Bread

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: cinnamon-roll-bread
Servings: 10 servings
Calories: 356kcal
Author: Melissa Sperka


  • Bread:
  • 2 cup all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 cup whole buttermilk
  • ½ cup butter melted and cooled
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • Cinnamon swirl:
  • 4 Tbsp butter melted
  • ¼ cup light brown sugar
  • 1 Tbsp ground cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • 3 Tbsp heavy cream plus additional as needed to thin
  • 1/2 tsp vanilla extract


  • Preheat the oven to 350°F. Spray a 9 x 5-inch metal non-stick loaf pan with baking spray. Set aside.
  • In a medium size mixing bowl, sift together the flour, sugar, baking powder, salt and baking soda.
  • In a separate bowl, whisk together the buttermilk, melted butter, eggs and vanilla.
  • Add the wet to the dry ingredients mixing until fully combined.
  • To make the cinnamon swirl, mix together the melted butter, brown sugar and ground cinnamon.
  • Pour 1/2 of the batter into the loaf pan. Dollops 1/2 of the cinnamon swirl mixture over the batter then use a knife to swirl it through the batter. Top with the remaining batter and cinnamon and repeat swirling the cinnamon through the batter.
  • Bake for 40 minutes then check the center with a toothpick for doneness. Cover with a piece of aluminum foil and continue to bake for an additional 10-15 minutes or until a toothpick inserted into the middle comes back clean.
  • Cool on a cooling rack in the pan for 1 hour then remove from the pan to cool completely.
  • To make the glaze, mix together the powered sugar with 3 Tbsp of heavy cream and vanilla extract. Add additional cream 1 Tbsp at a time until it reaches spreading consistency. Pour over the cooled cinnamon roll bread.


If you're unable to find whole buttermilk use a low fat but not fat free buttermilk for the best results.


Serving: 1serving | Calories: 356kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 451mg | Potassium: 132mg | Fiber: 1g | Sugar: 38g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!





  1. 5 stars
    Updating my previous post. My two loaves came out fine. I needed to bake them a little longer. The next time I will let the brown sugar cinnamon mixture sit awhile – it hardens up. Thanks for a keeper recipe.

      1. Buttermilk is best but, yes you could. To make your own buttermilk add 1 Tbsp distilled white vinegar or fresh lemon juice to each one cup of milk. Let stand for 5 minutes then proceed with the recipe.

  2. I have two loaves in the oven now. As your previous poster mentioned, my cinnamon brown sugar mixture was more of a syrupy texture, runny. Ugh. I’m afraid these aren’t going to end well.

  3. Instead of using heavy cream to make the icing glaze can I put buttermilk instead? Don’t have any heavy cream at home 😩

  4. I just whipped this up and put it in the oven! My house smells SO GOOD! Now, My batter was not as thick as yours in the video, and poured easily into the loaf pan. You were spooning yours as it was much thicker, not sure why. Also, the 4 TBSP of butter, 1/4 c of brown sugar and 1 T of cinnamon mixture was not thick at all, and more like a thick syrup consistancy. You were dolloping yours on the batter, I was spooning mine as more of a liquid and worked quickly to swirl before it mixed into the cake. I am looking forward to seeing it if turns out as it smells devine!

  5. I have been baking for 35 yrs and this recipe loomed yummy. Followed the recipe correctly and had to bake an extra 10 minutes, never rose well and waited the 1 hr to cool. Removed from pans and the center of each was a mushy mess. All of its in the trash and there goes my treats for my co workers!!! What a waste of good ingredients and time.

    1. I can’t imagine what could have gone wrong however, if it didn’t rise it was likely due to no leavening or the baking powder used wasn’t any good. No leavening, it won’t rise or bake properly.

  6. I use the dry buttermilk mix (Saco brand) which my grandmother always used for baking when I was a kid. Works great. Just add water and keep refrigerated after opening. It’s also gluten free.

  7. I am going to make this now, my husband loves things with cinnamon in it & this sounds so simple. Thank you for posting this !

  8. You can make your own whole milk buttermilk with adding an acid like lemon juice or white vinegar, even yogurt if you ferment it as long as mine.

  9. Oh this sounds so good. Think this will be perfect for a cold morning. Going to have to make this. Thank you Melissa!!!

    1. That’s a great question. I haven’t tried this recipe in a bread machine, honestly. If you’ve been successful making quick breads in it this should work, too. If you try it, let me know how it goes.

    2. If your machine has a quick bread cycle with an add-in option, it should work fine. The add in will let you swirl the cinnamon. If not, it will just blend in. Either way I bet it’s good!!!

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