Cinnamon Roll Loaf Bread

This Cinnamon Roll Loaf Bread takes everything I love about classic cinnamon rolls — the sweet aroma, warm spices, and creamy frosting — and transforms it into an easy, sliceable loaf. It’s soft, moist, and full of buttery cinnamon swirls, perfect for breakfast, brunch, or an afternoon coffee break.

Why You’ll Love This Recipe

I love this recipe because it gives me all the cozy flavors of homemade cinnamon rolls without the effort of kneading or rolling dough. The loaf comes together quickly, and the cinnamon swirl running through the middle makes each slice look as beautiful as it tastes. The cream cheese frosting on top melts slightly into the warm bread, adding the perfect touch of sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Loaf

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup vegetable oil (or melted butter)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk (or buttermilk)

For the Cinnamon Swirl

• 1/4 cup brown sugar

• 1 teaspoon cinnamon

• 2 tablespoons melted butter

For the Frosting

• 4 oz cream cheese, softened

• 2 tablespoons butter, softened

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• 1–2 tablespoons milk (to adjust consistency)

• A light dusting of cinnamon for topping

Directions

1. Preheat and prepare the pan
   I preheat my oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. Mix the dry ingredients
   In a large bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

3. Combine the wet ingredients
   In another bowl, I whisk together the brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.

4. Combine wet and dry mixtures
   I pour the wet mixture into the dry ingredients and stir just until combined — I’m careful not to overmix so the loaf stays tender.

5. Prepare the cinnamon swirl
   In a small bowl, I mix together the brown sugar, cinnamon, and melted butter until it forms a thick, sugary paste.

6. Assemble the loaf
   I pour half of the batter into the prepared loaf pan, then spoon the cinnamon swirl mixture over it. I use a knife or skewer to gently swirl it through the batter. I pour the remaining batter on top and give it one or two light swirls for a marbled effect.

7. Bake
   I bake the loaf for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If it browns too quickly on top, I loosely cover it with foil during the last 10 minutes of baking.

8. Cool
   I let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before frosting.

9. Make the frosting
   In a bowl, I beat the softened cream cheese and butter together until creamy. I add vanilla extract and powdered sugar, mixing until smooth. I adjust the consistency with 1–2 tablespoons of milk until it’s spreadable.

10. Frost and serve
    Once the loaf is completely cool, I spread the frosting evenly on top and dust lightly with cinnamon. Then I slice and serve — it’s delicious slightly warm or at room temperature.

Servings and timing

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: 1 hour 5 minutes

• Servings: 8–10 slices

Variations

• I sometimes add chopped pecans or walnuts to the cinnamon swirl for crunch.

• For extra spice, I increase the cinnamon or add a pinch of cloves or cardamom.

• To make it lighter, I use Greek yogurt instead of cream cheese for the frosting.

• I’ve also tried drizzling the frosting instead of spreading it for a café-style look.

• For a festive touch, I swirl in some apple butter or pumpkin puree with the cinnamon layer.

Storage/Reheating

I store leftover loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for 10–15 seconds — just enough to soften the frosting and make it taste freshly baked again.

For longer storage, I freeze the unfrosted loaf (wrapped tightly in plastic wrap and foil) for up to 2 months. I thaw it at room temperature, then frost before serving.

FAQs

Can I make this loaf without frosting?

Yes, it’s still delicious without frosting. I sometimes just dust the top with powdered sugar for a simpler version.

Can I use whole wheat flour?

You can replace half the all-purpose flour with whole wheat, but the texture will be slightly denser.

How do I know when the loaf is done?

I insert a toothpick into the center — if it comes out clean or with just a few crumbs, it’s ready.

Can I make this recipe into muffins?

Yes! I divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.

Can I freeze the frosting?

Yes, I store leftover frosting in a sealed container in the freezer for up to 1 month. I thaw it in the fridge and re-whip it before spreading.

Conclusion

This Cinnamon Roll Loaf Bread is the ultimate cozy bake — sweet, spiced, and irresistibly soft with that signature swirl of cinnamon goodness. The cream cheese frosting takes it over the top, making every slice taste like a bakery treat. I love how it combines the comfort of cinnamon rolls with the simplicity of quick bread. It’s perfect for lazy mornings, weekend brunches, or whenever I want my kitchen to smell like pure comfort.