Easy Recipes
Ingredient Spotlight

Easy Cinnamon Roll Bread !!!

This Easy Cinnamon Roll Bread recipe is a delightful twist on classic cinnamon rolls. With its soft, fluffy texture and irresistible cinnamon swirl, it’s sure to become a favorite in your household. The simple ingredients and straightforward instructions make it a breeze to whip up, even on busy mornings. Plus, the sweet glaze adds the perfect finishing touch, making it a treat that’s hard to resist. Whether enjoyed for breakfast, brunch, or as a sweet snack, this cinnamon roll bread is bound to satisfy your cravings and leave you wanting more.



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream


  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, melted and cooled slightly (can use water instead)


  • 1/2 cup powdered sugar
  • 2 – 3 teaspoons cream or milk (as needed for consistency)


  1. Preheat the oven to 350°F (175°C). Butter or spray a glass loaf pan.
  2. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
  4. In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
  5. Bake for 45-50 minutes or until the center tests done with a toothpick.
  6. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
  7. Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.


  1. Can I use whole wheat flour instead of all-purpose flour?
    • Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the bread may be slightly denser.
  2. Can I use a different type of yogurt or sour cream?
    • Yes, you can use any type of yogurt or sour cream you have on hand, but make sure it is plain and not flavored.
  3. Can I make this bread ahead of time?
    • Yes, you can bake the bread ahead of time and store it in an airtight container at room temperature for up to 2 days. Glaze before serving.
  4. Can I freeze this bread?
    • Yes, you can freeze the bread without the glaze. Wrap it tightly in plastic wrap and aluminum foil, then thaw and glaze before serving.
  5. Can I add nuts or raisins to the swirl?
    • Absolutely! Feel free to customize the swirl by adding chopped nuts, raisins, or even chocolate chips for extra flavor and texture.
  6. Can I double the recipe to make two loaves?
    • Yes, you can double the ingredients to make two loaves. Simply divide the batter evenly between two loaf pans and adjust the baking time as needed.
  7. Can I skip the glaze?
    • While the glaze adds a delicious finishing touch, you can certainly skip it if you prefer a less sweet bread.
  8. Can I use almond or soy milk instead of regular milk?
    • Yes, you can use almond or soy milk as a dairy-free alternative, but keep in mind that it may slightly alter the flavor of the bread.


  1. For an extra burst of flavor, add a pinch of nutmeg or cardamom to the cinnamon swirl mixture.
  2. Be careful not to overmix the swirl into the batter, as it may cause the cinnamon streaks to disappear.
  3. To ensure the bread is fully cooked, insert a toothpick into the center – it should come out clean or with a few moist crumbs attached when done.
  4. Allow the bread to cool completely before glazing to prevent the glaze from melting and becoming too runny.

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