Cinnamon Bread - Celebrating Sweets

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This soft and fragrant Cinnamon Bread is filled with cinnamon swirls and topped with cinnamon sugar and vanilla icing. This easy quick bread contains no yeast and comes together in minutes.

Stack of three slices of cinnamon bread.Grab your coffee and put on your coziest slippers… we’re welcoming December with soft and fragrant CINNAMON SWIRL BREAD! This quick bread is teetering on that delicious line between bread and cake. It’s moist and tender and filled with just the right amount of cinnamon sugar. This bread joins my soft and chewy Snickerdoodle Bars and crispy Cinnamon Sugar Cookies as one of my favorite ways to get my cinnamon-sugar fix.

More quick breads: Banana BreadApple BreadChocolate Zucchini BreadChocolate Chip Banana Bread

Loaf of cinnamon swirl bread on a wood cutting board.

How To Make Cinnamon Bread:

This buttermilk quick bread is filled with cinnamon swirls and topped with cinnamon sugar and vanilla icing. It comes together in minutes. Here’s how to make it:

  • Combine dry ingredients: flour, baking powder, baking soda, salt.
  • In a large bowl, whisk melted butter, egg and vanilla.
  • Add the dry ingredients to wet ingredients, alternating with buttermilk.
  • Pour ⅓ of the batter into a greased loaf pan. Sprinkle cinnamon sugar over the batter, then repeat twice.
  • Bake until the loaf is golden and a toothpick inserted into the center comes out clean.
  • Once the bread has cooled slightly, drizzle vanilla icing over the top.
  • How to make Cinnamon Bread (batter in a glass bowl).

    Recipe Tips:

    • Do not overbake. Check the center with a toothpick and as soon as it comes out clean (without raw batter), pull it from the oven.
    • Don’t have buttermilk? In a pinch you can use this Buttermilk Substitute.
    • This bread is best served warm, when it’s extra soft and flavorful.
    • Top with salted butter, cinnamon honey butter or maple butter to take it over the top.

    Can You Freeze Cinnamon Bread?

    Yes, this bread freezes beautifully. I wrap each slice in plastic wrap and place them in freezer storage bags. I’ve kept them frozen for up to 2 months. Thaw and serve warm.

    Three slices of cinnamon swirl bread on a white plate.

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    Recipe

    Three slices of Cinnamon Bread

    Cinnamon Bread

    This soft and fragrant Cinnamon Bread is filled with cinnamon swirls and topped with cinnamon sugar and vanilla icing. This easy quick bread contains no yeast and comes together in minutes.

    5 from 4 votes

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    Course: Breakfast, Dessert

    Cuisine: American

    Prep Time: 20 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour

    Servings: 10

    Calories: 258kcal

    Author: Allison - Celebrating Sweets

    Ingredients

    Cinnamon filling:

    Cinnamon topping:

    Instructions

    Cinnamon filling:

    Bread:

    • Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt. Set aside.

    • In a large bowl, whisk melted butter, 1 cup sugar, egg, and vanilla until combined. Add half of the flour mixture and stir with a rubber spatula until almost fully combined. Stir in buttermilk, then remaining flour.

    • Pour one third of the batter into a greased 9x5 inch loaf pan*, spreading it into an even layer. Sprinkle half of the reserved cinnamon filling on top. Add half of the remaining batter, followed by the remaining cinnamon filling, then the remaining batter. Tip: I dollop the batter around the pan, then use the back of a small knife to gently spread it into an even layer. Each layer will seem fairly thin, but it will puff up as it bakes.

    • Combine 2 tablespoons sugar and ¼ teaspoon cinnamon (topping). Sprinkle on top of the batter.

    • Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Be careful not to overbake. Place the loaf pan on a cooling rack for 15 minutes, then remove the bread from the pan and place the loaf directly on the rack to cool completely. I run a thin sharp knife around the edges to help release it from the pan.

    Notes

    *If using a different size pan, adjust the bake time accordingly. Be careful not to overbake. Check the center with a toothpick and pull it from the oven as soon as it's cooked through.  Recipe adapted from Taste of Home magazine.   

    Nutrition

    Calories: 258kcal | Carbohydrates: 47g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 106mg | Fiber: 1g | Sugar: 28g | Vitamin A: 205IU | Calcium: 56mg | Iron: 1mg

    Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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