This Cinnamon Roll Quick Bread is buttery and moist, with a hidden layer of cinnamon and pecans, then topped with a silky sweet glaze. So easy and so good!
Here is a short list of things I have an absolute weakness for: puppies, freshly baked bread, icing, and anything cinnamon. << Which one of these things is not like the other? Lol. I can’t help it. Puppies are the best.
Anyway, the long list would be about three paragraphs, and pretty much include anything with sugar.
But I digress.
Cinnamon, you guys. I mean, come on. Who doesn’t love cinnamon? Especially if it’s mixed with sugar.
(And for what it’s worth, one of my other favorite spices is cumin. Being similar in color, this can pose a problem if it’s sitting right next to the cinnamon, you’re sleep deprived, and baking. Or so I’ve heard. *cough*)
I made this Cinnamon Roll Bread for Passover a few years ago and it was devoured within minutes. Been making it regularly ever since.
Waking up to this every single morning for the rest of my life would be totally ok with me.
Buttery and moist, with a hidden layer of cinnamon and pecans, then topped with a silky sweet glaze. So so so good!
Other cinnamon desserts you might like!
Watch the video for Cinnamon Roll Bread!
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How To Make This Cinnamon Roll Bread
Cinnamon Roll Quick Bread
Ingredients
For the Cinnamon Streusel Mixture
- 1/2 cup brown sugar
- 1/2 cup finely chopped pecans
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 3 tablespoons unsalted butter ,softened
For the Cake
- 1/2 cup unsalted butter ,softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray.
- In a small bowl, combine all the ingredients for the cinnamon streusel mixture. Set aside.
- To make the cake, in a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, milk, and vanilla. Beat in the flour, baking powder, and salt, until combined.
- Pour half of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Top evenly with the cinnamon-streusel mixture, then top with the remaining batter.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack.
- Make the glaze by whisking together the powdered sugar and milk and drizzle over the cake (add more or less milk or powdered sugar to reach the desired consistency.) Let set; slice and serve!
This was wonderful!
Hello! I had previously used a cinnamon roll quick bread recipe from Pinterest. It was tagged with your site but the link no longer works. It was just like this but no pecans. Is that the same recipe but without pecans? Thank you!
I have no idea. But I do know THIS recipe is awesome. Haha. Make it anyway – you love it!
This bread is amazing!! I used walnuts instead of pecans. Taste like a gourmet cinnamon roll!
Can I use buttermilk?
Hi Annie – without further recipe testing, I can’t vouch for the results in taste or texture. But feel free to try it!
Delicious!!!
Made this, it was a hit. It went so quickly. I didn’t have parchment paper and just greased/sprayed the bottom of a bread pan. In the newer pan that was non stick, it came out very easily but in my older one, it stuck to the bottom…but we still ate it and it was very good. I had been wanting to make some cinnamon rolls but didn’t feel like all the work, so finding this recipe was great. Plan on making it again today.
is this a bread you can make ahead and freeze?
Can’t see why not. Although I would wait to glaze it before serving.
My goodness this was so good! My family polished it off instantly. Making two loaves next time!
Could you use Splenda instead of sugar????
Sue, I want you use Stevia & Almond or Coconut flour to reduce the carbs too!
Hi! This delicious! My favorite things in one loaf! Bread that has cinnamon… butter… pecans and glaze!!!
I have a silly question. I ran out of parchment paper… could I use aluminum foil if I grease it really well?
Thank you for the recipe!
Hi Jackie – it should be fine.
I made this yesterday and mine didn’t turn out quite as nice looking but tasted awesome. I am thinking that my butter for the streausal mixture was two soft. The brown sugar/butter streusal mixture ran through the cake part. My cake is very moist and falls apart it is now a crumb cake when you slice it but it is so so good. I will try again but will not have the butter soften when I make the streausal.
This looks absolutely amazing – Pinning so I can try it this weekend for my crew!
Loved this, came out great! And so happy it didn’t call for yeast. Thank you!!
Quick question, when you made this for Passover did you use cake meal in place of the flour (and where do you get cake meal in the Sacramento area-I’m in Auburn)? Thank you!
Hi Linda – no, I used regular flour because we don’t keep a Kosher home. Maybe see if Amazon sells cake meal? They seem to have everything!
We don’t keep Kosher either (well, we don’t get rid of all the leavened bread, etc in our house). But for Seder, I like to try and keep it ‘real’ with cake meal. I have a sponge cake that I use cake meal in (my Mom would bring it up from LA-but we just moved her to Citrus Heights). I’m going to have to do a ‘deep’ dive into Amazon and figure this out for next year. Thanks, Amy!
YUM!