Everything you love about a cinnamon roll is baked into this Cinnamon Roll Quick Bread recipe! Soft, moist, and filled with a delicious cinnamon sugar swirl, this easy quick bread is topped with cream cheese frosting for the ultimate breakfast or sweet treat!
After my hubby made a batch of Ooey Gooey Cinnamon Rolls, we had leftover cream cheese frosting sitting in the fridge begging to be used. That led to this soft and moist Cinnamon Roll Quick Bread recipe loaded with cinnamon swirl in every bite! My kids immediately declared it a new favorite, and when my hubby brought a few mini loaves into work the next day, the plate disappeared fast. If you love easy sweet breads like my Snickerdoodle Bread or Apple Fritter Bread, this quick bread is another must-make!
Quick Look: Cinnamon Roll Quick Bread
- Prep Time: 10 mins
- Bake Time: 45 mins
- Total Time: 55 mins
- Servings: 8
- Texture: Soft, moist, cake-like
- Flavor: Cinnamon sugar with a light cream cheese glaze
- Best For: Breakfast, brunch, snacks, or holidays
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Add me as a trusted Google source.Ingredient Notes
See printable recipe card below for exact ingredients and directions.
- Cinnamon: Gives this bread that classic cinnamon roll flavor in every bite. Don't be shy with it!
- Cream Cheese: Makes the frosting rich, creamy, and just like the topping on homemade cinnamon rolls.
- Baking Powder: Since this is a quick bread recipe, the baking powder gives the loaf its rise without needing yeast or kneading.
- Vegetable Oil: Keeps the bread soft and moist for days. You can also use avocado oil or melted coconut oil if preferred.
Variations & Substitutions
- Swap the cream cheese frosting for a simple powdered sugar glaze if preferred.
- Add chopped pecans or walnuts for a little crunch.
- Make mini loaves or muffins for an easy grab-and-go breakfast or snack.
- Want even more cinnamon swirl? Use a butter knife to gently swirl the cinnamon sugar mixture through the batter before baking.
- Add a pinch of nutmeg or pumpkin pie spice for warmer fall flavor throughout.
- If you love easy breakfast treats, try my Coffee Cake Muffins or Cinnamon Sugar Breakfast Muffins too!
How to Make Cinnamon Roll Quick Bread
Step 1. Preheat oven to 350 degrees and grease 4 mini loaf pans or 1 large loaf pan. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until combined.
Step 2. Add the egg, milk, and vegetable oil to the flour mixture and stir until just combined, being careful not to overmix. Set aside.
Step 3. In a small bowl, combine the cinnamon and remaining sugar until well mixed.
Step 4. Spread half the batter into the prepared pan(s). Sprinkle the cinnamon sugar mixture evenly over the batter, then top with the remaining batter.
Step 5. Sprinkle the remaining cinnamon sugar mixture over the top. Bake for about 25 minutes for mini loaves or 45-50 minutes for one large loaf. While the bread bakes, mix together the butter, powdered sugar, cream cheese, and vanilla until smooth.
Step 6. Once baked, let the bread cool about 5 minutes before removing from the pan. Spoon the frosting over the top and serve! *Microwave frosting about 30 seconds first for an easier drizzle.
Baking Tips
- Don't overmix the batter or the bread can turn out dense instead of soft and fluffy.
- Every oven bakes a little differently, so start checking the bread a few minutes early.
- If the frosting seems too thick, microwave it for about 30 seconds to make spreading easier.
- Allow the bread to cool slightly before adding the frosting so it doesn't completely melt off the top.
- This bread pairs perfectly with a glass of RumChata Iced Coffee for brunch.
Storage & Reheating
- Store bread in an airtight container at room temperature up to 4 days.
- For longer storage, keep in the refrigerator up to 6 days.
- Freeze slices or whole loaves up to 3 months. Thaw at room temperature before serving.
- This bread freezes great, just like my Libby’s Pumpkin Bread, making it perfect for prepping ahead during the busy fall and holiday season.
- Warm slices in the microwave for a few seconds before enjoying.
Cinnamon Roll Quick Bread Recipe FAQs
Overbaking or overmixing the batter can dry the bread out. Be careful not to overmix and start checking for doneness a few minutes early since ovens can vary.
Absolutely! Use a butter knife to gently swirl the cinnamon sugar mixture throughout the batter before baking for even more cinnamon flavor in every bite.
Yes! This batter works great for mini loaves or muffins. Just adjust the bake time as needed.
More Cinnamon Roll Recipes You’ll Love
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Cinnamon Roll Quick Bread
Ingredients
BREAD
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
CINNAMON SWIRL
- 2 teaspoon ground cinnamon
- ⅓ cup sugar
CREAM CHEESE FROSTING
- 6 tablespoon unsalted butter softened
- 1 ½ cups powdered sugar
- ¼ cup cream cheese softened
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and grease 4 mini loaf pans or 1 large loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the egg, milk, and vegetable oil and stir until just combined.
- In a small bowl, combine the cinnamon and remaining sugar.
- Spread half the batter into the prepared pan(s). Sprinkle with the cinnamon sugar mixture, then top with remaining batter.
- Sprinkle remaining cinnamon sugar mixture over the top.
- Bake for about 25 minutes for mini loaves or 45-50 minutes for one large loaf, until a toothpick inserted into the center comes out clean.
- While the bread bakes, mix together the butter, powdered sugar, cream cheese, and vanilla until smooth.
- Let bread cool about 5 minutes before removing from the pan. Spoon frosting over the top and serve!
Notes
- Don't overmix the batter or the bread can turn out dense instead of soft and fluffy.
- For extra cinnamon swirl throughout, gently swirl the cinnamon sugar mixture into the batter using a butter knife before baking.
- If the frosting seems too thick, microwave it about 30 seconds before spooning over the bread.
- This cinnamon roll quick bread can be made into muffins or mini loaves by adjusting the bake time as needed.
Nutrition
Nancy says
I hardly ever leave a review. I HAD to on this one. I usually use a different recipe and saw this one and tried it. This is the best tasting I have ever had (I’m 70) and I ‘ve tasted several recipes. Thank you for sharing this!!!
Kristin Hayes says
Omgosh, this comment just made my day! I am so glad you enjoyed the quick bread as much as we do! The flavor can’t be beat! Thanks for the fabulous review!
Debbie says
I just made this! Came out great, till I tried to get it out of the pan. I would recommend a bit longer than the suggested 5 minute cool time. But, super easy to make, tastes great!
Kristin Hayes says
Yay! So glad you enjoyed! We make this bread often because its a favorite in my house!
Marvina says
I am making this today. Very excited. If it turns out I will let you know. Not good at making this type of bread. Your recipe however seems great. Thank you.
Marvina says
Oh, I forgot. Do I really need the frosting?
Kristin Hayes says
Nope!! That is totally optional! Try it without and see what you think before adding it! Enjoy!
Kristin Hayes says
Yay!! Hope you enjoy! Can’t wait to hear what you think!
Janice Carr says
How to you get the cinnamon mixture swirled throughout. When I try to swirl it still just lays in the middle
Kristin says
As I am pouring in the batter, I stop every so often to add a layer of cinnamon/sugar. Then, once done, using a toothpick, I swirl it all around to create some spirals throughout! Hope that helps!
Nancy says
Does this freeze well?
SONNY LOWE says
All your breads freeze very well.
Kristin says
Oh yes, that is my favorite part as I love making double batches and freezing some for later! Enjoy!
Kelly says
What filling? There’s an ad blocking my view and I think I’m missing something.
Kristin says
The filling is the cinnamon/sugar mixture that layers in the middle of the bread. It creates more of a streusel throughout. Enjoy!
Sandy says
What size mini pans did you use?
Kristin says
My mini pans are about 5×3 inches!
Enjoy!
carrie says
it just says flour, what type of flour works?
Kristin says
All purpose! Enjoy!
susan victoria-tyte says
I don’t think it should be 1 TBSP baking powder No?
Kristin says
Nope, that is correct! I know, its more than most recipes, but it works 🙂
Donna says
For 1 large pan, would you suggest a 9 x 5 or 8 x 4 loaf pan?
Kristin says
The 9 x 5 is best, but you could use either!