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!
How To Make This Cinnamon Roll Bread
Cinnamon Roll Quick Bread
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
- 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!