The Best Cinnamon Swirl Bread (Quick & Easy!)
This cinnamon swirl bread was a long time coming.
I’ve tested plenty of cinnamon bread recipes over the years—some too dry, some lacking that signature gooey swirl.
But this one? This one is just right.
It’s soft and fluffy, perfectly spiced, and packed with layers of rich brown sugar and cinnamon.
And the best part? No yeast, no waiting, no hassle.
Just mix, swirl, bake, and drizzle on that luscious cream cheese glaze.
Whether you’re looking for a cozy weekend bake, a sweet breakfast treat, or a simple way to satisfy those cinnamon roll cravings, this quick bread has you covered.
I hope it becomes a staple in your kitchen—because it’s definitely one in mine!
For Cinnamon Swirl Bread
- All-Purpose Flour – The base of the bread, giving it structure and softness.
- Baking Powder – Helps the bread rise and stay fluffy.
- Salt – Enhances the flavors and balances the sweetness.
- Granulated Sugar – Adds sweetness and keeps the bread moist.
- Buttermilk – Makes the bread extra tender and adds a slight tangy flavor.
- Egg – Binds the ingredients together and adds richness.
- Canola Oil – Keeps the bread moist and soft.
- Vanilla Extract – Adds a warm, aromatic flavor to the bread.
For the Cinnamon Swirl
- Brown Sugar – Brings deep, caramel-like sweetness to the swirl.
- Cinnamon – The star spice that gives the bread its signature warm flavor.
For the Cream Cheese Glaze
- Cream Cheese – Creates a rich, creamy glaze that pairs perfectly with the cinnamon.
- Powdered Sugar – Sweetens and thickens the glaze.
- Milk – Helps achieve the perfect drizzling consistency.
- Vanilla Extract – Enhances the flavor with a touch of warmth.
- Pinch of Salt – Balances the sweetness of the glaze.
Cinnamon Swirl Bread with Cream Cheese Glaze
Love cinnamon rolls but don’t have time to make them from scratch? This Cinnamon Swirl Bread delivers all the warm, gooey goodness of a cinnamon roll—without the wait!
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Servings: 8
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Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar (add ¼ cup more for extra sweetness, if desired)
- 1 cup buttermilk
- 1 large egg
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup packed brown sugar
- 2½ teaspoons cinnamon
For the Glaze:
- 2 oz cream cheese, softened
- 1½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour a loaf pan, then set it aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
- Combine Wet Ingredients:
- Make a well in the center of the dry ingredients.
- Add buttermilk, egg, oil, and vanilla extract. Stir until just combined.
- Prepare Cinnamon Sugar Mixture:
- In a separate small bowl, mix brown sugar and cinnamon.
- Assemble the Layers:
- Pour ⅓ of the batter into the loaf pan and smooth it out.
- Sprinkle ⅓ of the cinnamon sugar mixture over the batter.
- Repeat the process two more times, finishing with the cinnamon sugar on top.
- Create Swirls & Bake:
- Use a knife to gently swirl the batter a few times. (Don’t overdo it!)
- Tap the pan on the counter to release air bubbles.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Bread:
- Let the bread cool in the pan until it’s safe to handle.
- Run a knife along the edges and remove the loaf.
- (Optional: Brush with melted butter for extra richness.)
- Make the Glaze:
- In a bowl, whisk together softened cream cheese, powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
- Glaze & Serve:
- Drizzle the glaze over the warm bread. Let it set slightly before slicing.
- Serve warm and enjoy!
Nutrition
Calories: 326kcal | Carbohydrates: 53g | Protein: 4g | Fat: 11g | Saturated Fat: 2g |Cholesterol: 32mg | Sodium: 352mg | Potassium: 0mg | Fiber: 1g | Calcium: 44mg |
- How do I stop gaps from forming in the cinnamon swirl?
No one wants a cinnamon swirl that separates from the bread! The trick is to brush the dough with a little water or an egg wash before adding the cinnamon-sugar mixture. This helps the layers stick together so you get that beautiful, seamless swirl. - Why is my cinnamon filling leaking out?
If your filling oozes too much, it’s likely because the sugar is melting and getting too liquidy. Try adding a little flour to your cinnamon-sugar mixture—this helps absorb excess moisture and keeps everything in place. - How do I get a more defined swirl in my bread?
The key to a bold, beautiful swirl is rolling the dough out into a thin rectangle and rolling it up tightly after adding the filling. If you want an even more dramatic effect, you can layer two sheets of dough with cinnamon sugar between them before rolling. - Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose flour works just fine. Bread flour has a bit more protein, which can give a chewier texture, but if you use all-purpose, just make sure to mix the batter well to develop the right structure. - My loaf has air pockets—how do I fix this?
To prevent big air pockets or the loaf bursting open, poke a few small holes along the top of the loaf before baking. This allows steam to escape and keeps everything intact for that perfect swirl.
