I can never resist a quick sweet bread with a thick cinnamon butter swirl running through every slice. This Cinnamon Bread is the kind of breakfast treat that disappears fast at brunch.

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I’m obsessed with this Cinnamon Bread because it tastes like the best part of a cinnamon roll without all the drama. The loaf is soft, sweet, and streaked with that buttery cinnamon swirl that cuts through every slice like it knows exactly what it’s doing.

I love how the brown sugar melts into little ribbons, making each bite slightly sticky in the best way. And the vanilla extract gives it that bakery-style smell I can’t resist.

But honestly? I’d eat this for breakfast, brunch, dessert, or standing at the counter with a knife in one hand.

No plate needed.

Ingredients

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All-purpose flour gives the bread its soft, sliceable body without feeling too heavy.
Granulated sugar makes it sweet and helps the top get that gentle golden edge.
Baking powder gives the loaf a nice lift, so it’s not dense.
Baking soda helps with tenderness and keeps the crumb light.
Salt balances the sweetness, because cinnamon bread still needs a little backbone.
Cinnamon in the batter brings cozy flavor all the way through.
Milk keeps everything moist and gives the bread a softer bite.
Oil or melted butter adds richness, with butter giving extra cozy flavor.
Eggs help hold everything together and make the loaf feel sturdy.
Vanilla makes the sweetness warmer, like bakery-style comfort.
Brown sugar in the swirl gets gooey and a little caramel-like.
Plus, extra cinnamon in the swirl gives those bold, sweet-spiced ribbons.
Basically, softened butter makes the swirl rich, tender, and slightly messy.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 cup (200 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon for the batter

1 cup (240 ml) milk

1/2 cup (120 ml) vegetable oil or melted butter

2 large eggs

1 teaspoon vanilla extract

1/2 cup (110 g) packed brown sugar for the swirl

2 tablespoons ground cinnamon for the swirl

3 tablespoons unsalted butter, softened for the swirl

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 9×5 inch loaf pan or line it with parchment.

2. Whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a large bowl.

3. In a separate bowl whisk 1 cup (240 ml) milk, 1/2 cup (120 ml) vegetable oil or melted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.

5. Pour about half of the batter into the prepared loaf pan and smooth the top.

6. Make the cinnamon swirl by mixing 1/2 cup (110 g) packed brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons softened unsalted butter until crumbly and spreadable.

7. Sprinkle or dollop the cinnamon swirl mixture evenly over the batter in the pan, then top with the remaining batter and smooth.

8. Use a knife or skewer to gently swirl the cinnamon mixture through the batter to create a marbled pattern.

9. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool before slicing.

Equipment Needed

1. 9×5 inch loaf pan (greased or lined with parchment)
2. Large mixing bowl and medium mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Rubber spatula
6. Spoon or small fork for the cinnamon swirl
7. Knife or skewer for marbling and testing doneness
8. Wire cooling rack

FAQ

How long and at what temperature do I bake this cinnamon bread? Bake in a preheated 350°F (175°C) oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

What size loaf pan should I use? Use a standard 9×5 inch (23×13 cm) loaf pan for the best results; a slightly smaller or larger pan will change the baking time.

Can I substitute milk, oil, or butter? Yes. Use any milk (dairy or non dairy) for similar texture. Swap vegetable oil for melted butter in equal measure. For a richer loaf, use all melted butter; for a lighter crumb, use oil.

How do I get a well defined cinnamon swirl? Press half the batter into the pan, spread the cinnamon sugar mixture evenly, then add the remaining batter on top and gently swirl with a knife. Do not overmix to keep distinct layers.

How should I store the bread and how long will it keep? Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze slices for up to 3 months.

Can I make this recipe into muffins or a bundt cake? Yes. For muffins, fill standard muffin cups about two thirds full and bake at 350°F (175°C) for 18 to 22 minutes. For a bundt pan, bake 40 to 55 minutes depending on pan size; watch for doneness with a toothpick.

My swirl sinks to the bottom. How do I prevent that? Ensure batter is not too thin and that you add half the batter, then the swirl, then the remaining batter. A thicker batter and gentle layering reduce sinking; also avoid overfilling the pan.

Cinnamon Bread Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free baking blend (same volume) or use whole wheat pastry flour 1:1 for a slightly denser, nuttier loaf.
Milk: substitute with buttermilk (same volume) for tang and tenderness, or use unsweetened almond milk or oat milk 1:1 for a dairy free option.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit until gelled) or 1/4 cup unsweetened applesauce for a vegan option and added moisture.
Vegetable oil or melted butter: use melted coconut oil 1:1 for a subtle tropical note, or replace half the oil with applesauce to reduce fat while keeping the loaf moist.

Pro Tips

– Let the wet and dry ingredients come together gently. Stir only until you no longer see streaks of flour; overmixing makes the loaf tough and reduces the tenderness you want.

– Warm the milk slightly before mixing with the eggs and oil. It helps the butter or oil blend smoothly and gives a lighter crumb, especially if you use melted butter instead of vegetable oil.

– When adding the cinnamon swirl, press it in lightly with the back of a spoon so it adheres to the batter rather than sinking to the bottom. For a prettier marble pattern, make shallow figure-eight swirls with a knife but avoid overdoing it.

– Check doneness at the earlier end of the baking time. If the top is browning too quickly, tent loosely with foil and continue baking until a skewer comes out with a few moist crumbs. Let the loaf cool in the pan for about 10 minutes before unmolding to prevent it from breaking apart.

Cinnamon Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist a quick sweet bread with a thick cinnamon butter swirl running through every slice. This Cinnamon Bread is the kind of breakfast treat that disappears fast at brunch.

Servings

servings

Calories

305

kcal

Equipment: 1. 9×5 inch loaf pan (greased or lined with parchment)
2. Large mixing bowl and medium mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Rubber spatula
6. Spoon or small fork for the cinnamon swirl
7. Knife or skewer for marbling and testing doneness
8. Wire cooling rack

Ingredients

2 cups (250 g) all purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon for the batter
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup (110 g) packed brown sugar for the swirl
2 tablespoons ground cinnamon for the swirl
3 tablespoons unsalted butter, softened for the swirl

Directions

Preheat oven to 350 F (175 C) and grease a 9×5 inch loaf pan or line it with parchment.
Whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a large bowl.
In a separate bowl whisk 1 cup (240 ml) milk, 1/2 cup (120 ml) vegetable oil or melted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.
Pour about half of the batter into the prepared loaf pan and smooth the top.
Make the cinnamon swirl by mixing 1/2 cup (110 g) packed brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons softened unsalted butter until crumbly and spreadable.
Sprinkle or dollop the cinnamon swirl mixture evenly over the batter in the pan, then top with the remaining batter and smooth.
Use a knife or skewer to gently swirl the cinnamon mixture through the batter to create a marbled pattern.
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.