CINNAMON ROLL BREAKFAST BREAD
This post may contain affiliate links that won’t change your price but will share some commission.
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.
More deliciousness!
Snickers Bars Cinnamon Rolls
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Cinnamon Roll Breakfast Bread
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
FOR THE BREAD
- 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
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.
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.
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.
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.