Cinnamon Roll Bread With Glaze

Cinnamon Roll Muffins and Cinnamon Roll Casserole are perfect if you are a lover of all things cinnamon. If you are craving the taste of a warm cinnamon rolls in much less time – this bread is for you!

Cinnamon Goodness

We are always up for trying out new bread recipes, especially if they don’t involve yeast (yes, it still makes me a bit nervous). When we saw a recipe for Cinnamon Bread (aka Cinnamon Roll Bread), we knew we had to give it a go. We’ve made Cinnamon Bread for years, but it’s one of those recipes that no one other than my mom has really been able to master. When it comes to making it really soft, filled with cinnamon and sugar, she has it down to an art. Fortunately, this Cinnamon Roll Bread is a bit easier and has much of the same flavor as the cinnamon bread but with some of the cinnamon roll factors (like glaze) that everyone loves. When you have a delicious, quick bread recipe that has a delicious brown sugar filling and topping and then it’s drizzled with a delicious glaze, you really got to give it a try. We changed up a few things by giving it even more cinnamon flavor, but we think you’ll love this bread recipe like we did.

Making Cinnamon Glazed Bread

PREP. Preheat oven to 350. DRY INGREDIENTS. Whisk together flour, baking powder salt and sugar in a small bowl, and set aside. WET INGREDIENTS. Whisk together egg, milk, vanilla and sour cream in a large bowl. Add flour mixture to the wet ingredients and stir with a spoon just until combined. BAKE. Pour into a greased loaf pan. Make swirl ingredients by mixing together sugar, cinnamon and butter in a small bowl. Pour over bread mixture and use a knife to swirl it into the batter. Bake for 45-50 minutes (or until done). GLAZE. Let cool for a few minutes on wire rack. While cooling, make glaze by combining powdered sugar and milk. One bread is mostly cooled, drizzle glaze over bread and ENJOY!

Tips + Storing Info

If you don’t have any sour cream handy you can always substitute plain greek yogurt or cottage cheese as long as they aren’t the low fat varieties. Add some raisins, nuts, or even chopped apple bits to this recipe. Bringing the cold ingredients, in this case the milk, egg, and sour cream to room temperature first will help them to bond better when you mix them together making a more evenly textured bread.

Make it ahead of time and FREEZE it for up to 6 months! For best results wrap the cooled bread in plastic wrap and then store it in a Ziploc freezer bag or wrapped in aluminum foil. It is also best to wait to add the glaze until after you have thawed it in the fridge overnight. Once you are ready to put the glaze on, it would be best to bring the bread to room temperature, or even warm it up in the microwave for 10 -20 seconds first. STORE this yummy bread covered with plastic wrap in the fridge for a few days too.