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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.

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This homemade bread is moist, tender, and incredibly easy to make. This quick bread doesn't have yeast and can be ready in about an hour.
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.
This homemade bread is moist, tender, and incredibly easy to make. This quick bread doesn't have yeast and can be ready in about an hour.
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.
This homemade 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 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.

ingredients for Cinnamon Roll Breakfast Bread
The ingredients
Cinnamon Roll Breakfast Bread
Mix wet ingredients together and dry ingredients together, then mix the two together
Cinnamon Roll Breakfast Bread
Pour in one loaf pan and bake.

More deliciousness!

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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

This homemade 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

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.
Author: Paula
5 from 10 votes
Print Pin Rate

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Prep Time: 15 days
Cook Time: 1 hour
Servings: 12 servings

Ingredients

FOR THE BREAD

GLAZE

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.

Notes

Recipe original from Paula at Call Me Pmc © 2012 – 2013 CallMePMc.com – All Rights Reserved "All recipes and images are original and the sole property of CallMePMc.com © 2012-2013, with all rights reserved. Other than linking to a page or pinning an image only on Pinterest (complete recipe is not allowed to be copied to Pinterest or any other site), Call Me PMc asks that you do not copy or otherwise use images or original recipes for any other purpose. If you would like to use any of my pictures you must first contact Call Me PMc and get express written permission. Use of this site automatically constitutes your agreement to these terms."

Nutrition

Calories: 394kcal | Carbohydrates: 70g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 129mg | Potassium: 167mg | Fiber: 2g | Sugar: 47g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1.7mg
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Comments

  1. Gianna Boothman says

    5 stars
    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.

    Reply

  2. JK Anderson says

    Scared to make this! One (1) CUP of oil. Have not seen any bread recipes that take a whole cup of oil. Is this correct? Thank. Friend tried to make it and it never cooked through.

    Reply

    • Paula says

      I went back and double-checked my notes and recipe and that’s what I used. I think it would be fine with 1/2 cup though.

      Reply

  3. Julie says

    Ack! I was going to make this but I don't have vanilla pudding. I have a 3.4 box of butterscotch pudding. Not sure if that would work so well. Hmm.

    Reply

  5. Michelle's Tasty Creations says

    Paula,
    This sounds amazing! I love homemade breads and cinnamon rolls are a favorite around here. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    Reply

  6. Sweet Bella Roos says

    Oh yum- and so much easier than cinnamon rolls. 9 miles?? You go girl! Thanks for sharing at Pin It Thursday!

    Reply

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