I love making this easy Cinnamon Roll Quick Bread whenever I’m craving something buttery, cozy, and sweet. It’s incredibly moist with a hidden swirl of cinnamon and pecans, all finished with a silky glaze, and it pairs perfectly with my morning cup of coffee—though I’ll happily bake it for brunch or dessert any time of year.

Cinnamon Roll Quick Bread Recipe

Here is a short list of things I have an absolute weakness for: puppies, freshly baked bread, icing, and cinnamon rolls (really anything cinnamon.) Which one of these things is not like the other? Lol. I can’t help it. Puppies are the best.

Cinnamon rolls, you guys. I love them so much, but making them is often more time-consuming than I can deal with, so I cheat and make this cinnamon roll quick bread. Buttery and moist, with a hidden layer of cinnamon and pecans, then topped with a silky, sweet glaze—it is so so good! Waking up to this every single morning for the rest of my life would be totally ok with me.

Helpful Tips

• Add spices to the streusel. In addition to the cinnamon, add a pinch of nutmeg, cardamom, or ground ginger for added spicy warmth.
• Stir in chocolate chips. You can replace the nuts with chocolate chips or just add some in.
• Coat the loaf pan in cinnamon-sugar. Instead of using parchment paper, grease the loaf pan with butter or shortening, then coat it with a mixture of cinnamon-sugar before pouring in the batter. This creates the most amazing crust. Alternatively, you can sprinkle a bit of cinnamon-sugar on top of the batter before popping it in the oven.
• Use a smaller loaf pan. I always bake this bread in a 9×5 loaf pan, but if you have an 8x4x2 pan, it will still work. Since there’s less surface area, the loaf may be a bit taller and take a few extra minutes to bake.

How to Make Cinnamon Roll Bread Step by Step

Get the oven going and prepare a loaf pan: Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper. Leave a slight overhang on two sides for easy removal. Spray the parchment with cooking spray.

Make the streusel: Combine ½ cup brown sugar, ½ cup finely chopped pecans, 1 tbsp all-purpose flour, 1 tbsp cinnamon, and 3 tbsp unsalted butter to create coarse crumbs.

Make the cake batter: Using a handheld electric mixer, beat ½ cup butter and ¾ cup sugar together until fluffy. Add 2 eggs, ¾ cup milk, and 1½ tsp vanilla. Beat in 1¾ cups all-purpose flour, 1¼ tsp baking powder, and ½ tsp salt until well combined.

Fill the pan and bake: Pour half of the batter in the prepared pan, tapping it on the counter so it spreads out evenly. Top with the cinnamon-streusel mixture, making sure to get even coverage, then top with the remaining batter.

Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for at least one hour, then remove from the pan, and transfer to a wire rack.

Glaze the bread: Whisk 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla, and drizzle it over the cooled cake.

Serve: Let the glaze set and enjoy.

What to Serve with Cinnamon Roll Quick Bread

I love adding this cinnamon roll quick bread to my weekend brunch table. It pairs nicely with a savory hash brown egg casserole, a batch of crispy air fryer bacon, and these quick and easy air fryer bagel minis.

How to Store

Baked and cooled, this cinnamon bread can sit (tightly wrapped) on the countertop for 2-3 days. After that, you’ll want to refrigerate it, which will extend its life a few days longer.

It also freezes well for up to 2 months. I recommend freezing without the glaze. Wrap in plastic wrap and again in foil, then transfer to a freezer-safe Ziploc bag. Thaw overnight in the refrigerator, bring to room temperature, glaze, and then serve.

More Cinnamon Roll Recipes

• Cinnamon Roll Cookies
• Cinnamon Roll Cheesecake
• Easy Cinnamon Rolls
• Cinnamon Roll Cocktail
• Mini Cinnamon Rolls