CINNAMON ROLL BREAKFAST BREAD
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This homemade Cinnamon Roll Breakfast Bread is moist, tender, and incredibly easy to make. This quick bread doesn’t have yeast and can be ready in about an hour.
Cinnamon Roll Breakfast Bread
If you’re looking for a delicious sweet treat for breakfast or snack, you want to make this bread. This recipe uses ingredients that you probably already have on hand and it’s very easy to prepare.
There’s no waiting for the yeast to rise. Therefore, once the bread has finished cooking it is topped off with a glaze. The secret to having the glaze sink into the bread is to put it on while the bread is hot. If you want the glaze to sit on top, wait until the bread is cool to drizzle the glaze over it.
The glaze is just a simple combination of confectioners’ sugar, milk, and vanilla extract.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 1 cup milk
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 and ½ cup all-purpose flour
- 1 and ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 3.4 -ounce box instant vanilla pudding
- 1 and ¾ cup sugar
- dash of salt
- 1 cup chopped pecans optional
- GLAZE
- 1 tsp vanilla
- 1 c confectioners’ sugar
- 1 to 2 T milk
Cinnamon Roll Bread
If you like add-ins, you can add a cup of raisins and/or nuts to the batter. Pecans or walnuts would be a lovely nut to add.
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Cinnamon Roll Breakfast Bread
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Ingredients
FOR THE BREAD
- 1 cup whole milk
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 and ½ cup all-purpose flour
- 1 and ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 3.4 -ounce box vanilla instant pudding mix
- 1 and ¾ cup granulated sugar
- salt and pepper to taste
- 1 cup chopped pecans optional
GLAZE
- 1 tsp pure vanilla extract
- 1 c powdered sugar (aka confectioners)
- 1 to 2 T whole milk
Instructions
- Prepare loaf pan with non-stick spray. Preheat oven to 325 degrees F.
- Combine wet ingredients, then add dry ingredients. Mix until just combined. Do not over mix or bread will be tough.
- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes then remove from loaf pan and cool on wire rack.
- Mix together glaze ingredients and stir until smooth. Pour over hot bread in pan and glaze will sink into bread. Drizzle glaze over cool cake and the glaze will stay on top.
- Store in an airtight container up to five days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This recipe came out delicious!! I highly recommend it. Made it for the first time this weekend. One thing I added is Greek yogurt and cinnamon to the glaze, and that upped the flavor for me. When the bread absorbed a lot of it that ran down the sides the texture stayed moist too.