Description
This Cinnamon Roll Bread recipe offers a deliciously soft and layered quick bread that combines the flavors of classic cinnamon rolls into a convenient loaf form. Perfect for breakfast or a sweet snack, this bread features swirls of cinnamon sugar and a buttery streusel topping for added texture and flavor.
Ingredients
Scale
Batter Ingredients
- 2¼ cups all-purpose flour (for gluten-free, use 1:1 gluten-free flour replacement like Cup4Cup)
- 2 tsp baking powder
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 2 large eggs
- ½ cup brown sugar
- ½ cup whole milk
- ½ cup vegetable oil
- ½ cup sour cream (substitute with plain Greek yogurt or buttermilk)
- 1 tsp pure vanilla extract
Cinnamon Sugar Layers
- ½ cup all-purpose flour
- â…“ cup brown sugar
- 2 tsp ground cinnamon
Streusel Topping
- 3 tbsp unsalted butter (melted)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly spray with nonstick spray to prevent sticking. Set aside.
- Mix dry ingredients: In a small bowl, combine 2¼ cups of all-purpose flour and 2 teaspoons of baking powder. Mix well and set aside.
- Combine cinnamon sugar: In another small bowl, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon. Set this aside; it will be used for layering.
- Whisk wet ingredients: In a large bowl, whisk together 2 large eggs and ½ cup brown sugar until well combined. Add ½ cup whole milk, ½ cup vegetable oil, ½ cup sour cream (or substitute), and 1 teaspoon pure vanilla extract. Whisk thoroughly until smooth.
- Combine wet and dry: Add the flour and baking powder mixture from step 2 to the wet ingredients in the large bowl. Stir gently just until combined; avoid overmixing to keep the bread tender.
- Layer the batter with cinnamon sugar: Pour one-third of the batter into the prepared loaf pan and spread into an even layer. Sprinkle one-third of the cinnamon sugar mixture evenly on top. Repeat two more times to create three alternating layers of batter and cinnamon sugar.
- Prepare the streusel: In a small bowl, combine ½ cup all-purpose flour, ⅓ cup brown sugar, and 2 teaspoons ground cinnamon. Add 3 tablespoons melted unsalted butter and mix until the mixture forms small clumps.
- Add streusel topping: Sprinkle the streusel mixture evenly over the top of the layered batter in the loaf pan.
- Bake the bread: Place the pan in the preheated oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Notes
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend like Cup4Cup.
- To substitute sour cream, plain Greek yogurt or buttermilk can also be used without affecting the texture much.
- Make sure not to overmix the batter to keep the bread light and fluffy.
- The bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Serve with butter or cream cheese spread for extra indulgence.
