Our no yeast cinnamon bread is an irresistible quick bread featuring a light, buttery batter enriched with a warm cinnamon swirl. The blend of brown sugar, cinnamon, and sweet glaze delivers a comforting treat ideal for breakfast or an afternoon snack. Experience the joy of homemade goodness in each slice.

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I love making this no-yeast cinnamon bread recipe cause it’s a real lifesaver for when im short on time but still want something delicious to eat. In this recipe i combine simple ingredients like 2 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt with 3/4 cup granulated sugar, 1/2 cup unsalted butter and 2 large eggs to create a buttery base that is both quick and satisfying.

I then stir in 1 cup milk and 1 teaspoon vanilla extract to add moisture and flavor. The cinnamon swirl is made with 1/2 cup packed brown sugar, 2 tablespoons ground cinnamon and a bit of 1/4 cup melted butter which not only gives it that rich cinnamon flavor but also introduces some good energy from natural sugars.

Finally, i finish it off with a glaze made of 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract. This bread is perfect for a sweet breakfast treat.

Why I Like this Recipe

I really like this recipe cause it’s super easy to make even if you aren’t a baking expert. First, I love how the cinnamon swirl mixes into the batter and gives the whole thing a warm, comforting flavour that reminds me of home. Second, the sweet glaze on top makes every bite tastier and adds a fun finishing touch that makes the bread look almost too good to eat. Lastly, I appreciate that it’s a quick bread so I don’t have to deal with waiting for yeast to rise – I can just mix it all together and have a yummy treat in no time.

Ingredients

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All purpose flour provides carbohydrates and structure, making your bread soft and satisfying.
Baking powder is a leavening agent that helps the dough rise light and airy.
Granulated sugar adds sweetness and balances the spices in a way thats quite delightful.
Eggs give protein and help bind ingredients even when they sometimes look a bit scruffy.
Milk supplies moisture and extra protein that improves the overall texture of the loaf.
Cinnamon infuses a warm spicy flavor that makes the swirl irresistibly inviting.
Powdered sugar forms the glaze that finishes with a sweet and smooth touch.
Unsalted butter brings richness and tenderness to the bread making every bite buttery delicious.

Ingredient Quantities

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 cup milk

1 teaspoon vanilla extract

For the cinnamon swirl: 1/2 cup packed brown sugar

For the cinnamon swirl: 2 tablespoons ground cinnamon

For the cinnamon swirl: 1/4 cup unsalted butter, melted

For the glaze: 1 cup powdered sugar

For the glaze: 2 tablespoons milk (add a bit more if needed)

For the glaze: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan so the bread wont stick.

2. In a bowl, mix together 2 cups of all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt.

3. In a larger bowl beat 1/2 cup unsalted butter (softened) and 3/4 cup granulated sugar until its light and a bit fluffy.

4. Add 2 large eggs one at a time and 1 teaspoon vanilla extract to the butter mixture and mix well.

5. Slowly stir in the dry ingredients along with 1 cup milk, mixing until just combined.

6. In a separate small bowl, whisk together 1/2 cup packed brown sugar, 2 tablespoons ground cinnamon and 1/4 cup melted unsalted butter to form the cinnamon swirl.

7. Pour about half of the batter into your loaf pan then drizzle the cinnamon mixture over it evenly before topping with the rest of the batter.

8. Use a knife, lightly swirl the batter to create a nice marbled effect with the cinnamon mixture.

9. Bake the bread for about 50 to 55 minutes, or until a toothpick inserted into the centre comes out clean.

10. While the bread cools, mix 1 cup powdered sugar, 2 tablespoons milk (add a bit more if needed) and 1/2 teaspoon vanilla extract to make a glaze then drizzle over the warm bread before serving.

Equipment Needed

1. Oven – You’ll need to preheat it to 350°F.
2. Loaf pan – Make sure to have one that’s greased to keep the bread from sticking.
3. Mixing bowls – At least three: one for the dry ingredients, one large bowl for beating butter and sugar (and later the eggs and vanilla), and one small bowl for mixing the cinnamon swirl.
4. Electric mixer or hand whisk – Use either to beat the butter, sugar, eggs, and vanilla extract.
5. Measuring cups and spoons – Essential for accurate quantities of flour, sugar, spices, and liquids.
6. Whisk – Useful for stirring the cinnamon swirl and the glaze.
7. Knife – Needed to lightly swirl the batter for that marbled effect.
8. Spatula – Handy for mixing the batter until just combined.
9. Toothpick – To test if the bread is done; it should come out clean when inserted into the centre.
10. Cooling rack – Allows the bread to cool properly before adding the glaze.

FAQ

Q: Can i freeze leftover cinnamon bread?

A: Yeah, you can. Just wrap it up in plastic wrap and then put it in an airtight container. When youre ready, let it thaw overnight in the fridge or warm it up in the microwave.

Q: Can i use oil instead of butter?

A: Butter gives a richer flavor, but if you need to swap, use the same amount of vegetable oil. It might change the texture a bit, so thats something to look out for.

Q: How do i know when the bread is done?

A: Stick a toothpick in the center of the loaf. If it comes out mostly clean, its ready. If theres any wet batter on it, you should bake it a lil longer.

Q: How do i get a good cinnamon swirl?

A: Pour the cinnamon mixture gentle over the batter and then use a knife or skewer to swirl it in lightly. Dont overdo it or youll end up mixing the layers together.

Q: How long will the bread last?

A: When stored in an airtight container at room temp, it should stay fresh for 2-3 days. If you want to keep it longer, its better to freeze it.

Cinnamon Bread Recipe Substitutions and Variations

All-purpose flour: Try swapping it for whole wheat flour if you wanna add a healthier twist, but it might make the bread a bit denser.
Baking powder: If you’re short on it, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. This combo works well most times.
Unsalted butter: You can use margarine or coconut oil in the same amount. Just note that it could change the flavor a little.
Milk: Any non-dairy milk like almond or soy milk works fine if you need a dairy-free version, though texture might be slightly different.
Vanilla extract: If you’re out, a few drops of almond extract can do the trick too but use a bit less since it’s stronger.

Pro Tips

1. Try to use room temperature butter and eggs – it makes the batter mix easier and can help the bread turn out lighter and fluffier.
2. When combining your cinnamon mixture with the batter, mix gently with a knife; overdoing it can lead to an overly blended look instead of that cool marbled effect.
3. Always check your oven temp with an oven thermometer if you can – sometimes ovens run a bit hot or cold, and you dont want your bread to be undercooked or burnt.
4. Let the bread cool in the pan for a few minutes before drizzling on your glaze; it helps set the structure, so the glaze sticks better without making the top too soggy.