Indulgent Irresistible Delicious Glazed Cinnamon Roll Bread

This Irresistible Delicious Glazed Cinnamon Roll Bread combines the classic flavors of cinnamon rolls with a convenient loaf, perfect for warm brunches.

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Course: Breakfast

Cuisine: American

Keyword: baking recipe, breakfast bread, cinnamon roll bread, comfort food, glazed bread, homemade cinnamon rolls

Prep Time: 15

Cook Time: 1 5

Cooling Time: 1

Total Time: 2 20

Servings: slices

Calories: 250kcal

Equipment

Loaf Pan
Mixing bowls
Whisk
Measuring cups and spoons

Ingredients

Cinnamon Filling

1/2 cup Granulated Sugar Provides sweetness and enhances the cinnamon flavor; brown sugar can offer a deeper taste.
1 tablespoon Ground Cinnamon The star spice that brings warmth and depth.

Bread Base

2 cups All-Purpose Flour Creates the structure of the bread; measure accurately for best results.
1 teaspoon Baking Soda Vital for leavening, helping the bread rise beautifully.
1/2 teaspoon Salt Essential for balancing sweetness and enhancing flavor.
3/4 cup Granulated Sugar Adds moisture and sweetness to the bread itself.
2/3 cup Whole Milk Ensures moisture and richness; use room temperature for a smooth mix.
1/3 cup Vegetable Oil Keeps the bread tender; swap with melted butter for extra flavor.
1/3 cup Full-Fat Sour Cream Contributes to a rich, velvety texture; Greek yogurt makes a good substitute.
1 and 1/2 teaspoons Pure Vanilla Extract Adds a lovely depth of flavor; opt for high-quality for the best taste.

Topping

1 serving Vanilla Icing Optional; drizzle it on top for extra sweetness.

Instructions

Preparation Steps

Preheat your oven to 350°F (177°C) and grease a loaf pan, either 9x5 or 8x4 inches.
Mix the cinnamon filling by combining 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl, then set aside.
Whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
Combine in a medium bowl 3/4 cup granulated sugar, 2/3 cup whole milk, 1/3 cup vegetable oil, 1/3 cup full-fat sour cream, 1 large egg, and 1 and 1/2 teaspoons vanilla extract; whisk until smooth.
Gently fold the wet ingredients into the dry mixture, mixing just until combined.
Layer half of the batter into the prepared loaf pan, then sprinkle most of the cinnamon-sugar mixture on top.
Top with the remaining batter and sprinkle the reserved cinnamon-sugar mix across the surface.
Bake in the oven for 50-65 minutes, or until a toothpick inserted comes out clean.
Cool the loaf in the pan for 1 hour, then remove it and let it cool completely on a wire rack. Drizzle with icing if desired.

Notes

Serve warm with a side of butter for extra indulgence. For storage, keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

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