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If you love cinnamon rolls but don’t want the extra work, this cinnamon swirl loaf is the answer. It has all the warm, cozy flavors you love but comes together as a simple quick bread.
The cinnamon sugar swirl creates a beautiful ribbon throughout the loaf, while the glaze adds just the right finishing touch. Cinnamon lovers, be sure to check out my Easy Cinnamon Roll French Toast Casserole and Chewy Snickerdoodles Cookies too.
Why you’ll love this quick cinnamon swirl bread!
I’ve shared many quick bread recipes on All Things Mamma, from zucchini bread to banana bread and cozy loaves of cream cheese filled pumpkin bread, but this quick and easy cinnamon swirl bread is pretty unique!
There’s no fruit or veggie involved in the making of this bread, but there is a spiced, sugary swirl in the middle. Between the cinnamon sugar and the glaze, I’d say this bread is a little bit like cinnamon rolls in quick bread form—but unlike cinnamon rolls, there’s no yeast needed!
- Soft and Moist Texture: Every slice is tender with a perfectly soft crumb.
- Cinnamon Roll Flavor: You get all the warm, sweet cinnamon goodness without the extra work.
- Simple Pantry Ingredients: You likely already have everything you need to make this easy loaf.
- Perfect Anytime Treat: Enjoy it for breakfast, dessert, or an afternoon snack with coffee.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – You can use gluten-free flour if needed.
- Sugar – You’ll need some for the bread and some for the filling
- Baking soda – It’s what makes the bread rise instead of yeast.
- Buttermilk – Don’t have it on hand? Here’s how to make buttermilk.
- Egg – Let the egg sit on the counter to come to room temperature
- Vegetable oil – For a moist, tender crumb.
- Ground cinnamon – Make sure your cinnamon is fresh and fragrant so it gives your cinnamon bread lots of warm, cozy flavor.
- Glaze – A combination of confectioners’ sugar and whole milk.
Variations
- Cinnamon Cardamom Bread: Add a pinch of cardamom for extra warmth.
- Cream Cheese Frosting: Swap the glaze for a richer topping.
- Cinnamon Swirl Muffins: Divide batter into muffin tins and reduce baking time.
- Nutty Twist: Add chopped pecans or walnuts to the swirl.
How to Make Cinnamon Swirl Bread
- Make the batter: In a large bowl, combine flour, sugar, baking soda, and salt. In another bowl, mix buttermilk, egg, and oil. Stir the wet ingredients into the dry ingredients until just combined.
- Make the cinnamon swirl: Mix cinnamon and sugar in a small bowl.
- Layer: Pour half the batter into the pan, sprinkle with cinnamon sugar, then repeat with remaining batter and topping.
- Bake: Use a knife to gently swirl. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
How to Store
- To Store: Keep in an airtight container at room temperature for up to 3 days.
- To Freeze: Wrap tightly and freeze for up to 2 months. Thaw before serving.
Frequently Asked Questions
Yes! It stores well and can be made a day in advance.
Absolutely. Wrap it tightly and freeze for up to 2 months.
Overmixing can cause the swirl to disappear. Gently swirl with a knife.
Yes, add 1 tablespoon of lemon juice to milk and let it sit for a few minutes.
More Cinnamon Recipes You’ll Love
Breakfast
Apple Cinnamon Muffins
All Recipes
Caramel Pecan Cinnamon Rolls
Breakfast
Cinnamon Butter
Pancakes
Cinnamon Roll Pancakes
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Quick and Easy Cinnamon Swirl Bread
Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups sugar divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1 tablespoon ground cinnamon
- For the Glaze:
- 1/4 cup confectioners’ sugar
- 1-1/2 to 2 teaspoons whole milk
Instructions
- Preheat the oven to 350°. Grease the bottom only of a 9×5-in. loaf pan.
- In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened.
- In a small bowl, combine cinnamon and remaining sugar.
- Pour half the batter into the pan and sprinkle with half the cinnamon-sugar.
- Add the remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes before removing from the pan to a wire rack to cool completely.
- To a small bowl, combine confectioners' sugar and milk. Drizzle over loaf.
Easy to make and tastes delicious. I will definitely make this again!