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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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.
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.
The ingredients
Mix wet ingredients together and dry ingredients together, then mix the two together
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.
Cinnamon Roll Breakfast Bread
Prep Time15 d
Cook Time1 hr
Servings: 12 servings
Calories: 394kcal
Ingredients
FOR THE BREAD
- 1 cup milk
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 and 1/2 cup all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 3.4 -ounce box instant vanilla pudding
- 1 and 3/4 cup sugar
- dash of salt
- 1 cup chopped pecans optional
GLAZE
- 1 tsp vanilla
- 1 c confectioners' sugar
- 1 to 2 T 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.
- 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
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.
Debi Bolocofsky says
What a great recipe. This looks so good. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
http://www.adornedfromabove.com
from Wednesday until Sunday.
Hope to see you there.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
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
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!
Full Circle Creations says
So yummy! Thanks for sharing at the All Star Block Party!
Holly