Cinnamon Roll Quick Bread

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Cinnamon Roll Quick Bread

This easy Cinnamon Roll Quick Bread is a buttery and moist snack cake with a hidden layer of cinnamon and pecans, topped with a silky sweet glaze. It's a simple recipe that's perfect with a morning cup of coffee, for brunch, or dessert throughout the year.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Keyword: cinnamon roll quick bread, cinnamon rolls, quick bread

Servings:

Ingredients

For the Cinnamon Streusel Mixture

½ cup brown sugar
½ cup finely chopped pecans
1 tbsp all-purpose flour
1 tbsp cinnamon
3 tbsp unsalted butter softened

For the Cake

½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
¾ cup whole milk
1½ tsp vanilla
1¾ cups all-purpose flour spooned and leveled
1¼ tsp baking powder
½ tsp salt

For the Glaze

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla

Instructions

Preheat the oven to 350°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 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 the loaf from the pan and transfer to a wire rack.
Make the glaze by whisking together the powdered sugar, milk, and vanilla and drizzle over the cake (add more or less milk or powdered sugar to reach the desired consistency.) Let set; slice and serve!

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