Calling all cinnamon bread lovers! Our recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, layer, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places. It’s a keeper for sure!

Why This Easy Cinnamon Swirl Bread Recipe is a Keeper

One day I was browsing through my home gourmet mom’s extensive files and came across a treasure – a hand-scrawled recipe for “Cinnamon Loaf” written on a bank deposit slip. Intrigued by its unique origins and the fact that I had all the ingredients on hand, I decided to whip up a loaf for our weekend guests. Well, it was a showstopper! This quick bread didn’t require any fancy ingredients or techniques, yet the combination of flavors and textures had everyone reaching for seconds. It’s been a regular on my baking rotation ever since, and here’s why you should add it to yours:

  • Effortless elegance. Forget the intimidation factor of traditional yeast breads. This quick bread comes together super easily – no kneading, no rising, just mixing and layering. It’s perfect for both accomplished bakers and those new to bread-making.
  • A taste of home. The warm flavors of cinnamon and brown sugar are sure to evoke nostalgic memories. For me, it’s like stepping back into my grandma Nama’s kitchen, enjoying a comforting slice of cinnamon toast.
  • Pantry staples. All the ingredients you need are likely already on hand. And if not, they’ll be at your local grocery store.
  • Secret ingredient duo. A touch of orange zest in the cinnamon filling adds delightful depth and brightness, while sour cream creates a remarkably moist and tender crumb.
  • Adaptable size. This versatile recipe can be baked in one large loaf pan, perfect for sharing with a crowd, or divided into two medium loaves, or even four mini loaves that are ideal for gifting.
Loaf of Cinnamon Swirl Bread with 3 slices in front standing at an angle, showing the inside

Ingredients Needed for This Easy Cinnamon Swirl Bread Recipe

Here’s all you’ll need to create this delicious Cinnamon Bread:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Table salt
  • Butter (salted)
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sour cream
  • Whole milk
  • Ground cinnamon
  • Orange zest
Overhead view of all the ingredients in Homemade Cinnamon Swirl Bread, labeled

How to Make Homemade Cinnamon Swirl Bread

And here’s all you have to do to create this delicious homemade bread:

  1. Prep ingredients.
    Bring all ingredients to room temperature.
  2. Prep oven and baking pan(s).
    Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
  3. Combine dry ingredients.
    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. Cream butter and sugar.
    In a large bowl, using the paddle attachment of a hand-held or stand mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
  5. Add remaining wet ingredients.
    Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
  6. Add dry ingredients.
    At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
  7. Place half of batter in pan.
    Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
  8. Add cinnamon-sugar layer.
    In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over top of the batter in the pan(s). Overhead view of first layer of batter in prepared pan, with cinnamon-sugar mixture sprinkled on top
  9. Add remaining batter.
    Carefully spoon the remaining batter over the top and smooth so the top is level.
  10. Finish top.
    Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut. Batter in pan, in oven, showing the cut on top that's filled with cinnamon-sugar mixture
  11. Bake.
    Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
  12. Cool.
    Remove the bread from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the bread from the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.
Side view of a loaf of Homemade Cinnamon Swirl Bread with two slices at an angle, showing the inside

How to Serve Cinnamon Swirl Bread

This bread can be served sliced warm or at room temperature. I like to add a bit of butter as well. It’s also delicious as the base for French toast!

Tips to Ensure your Homemade Cinnamon Bread Turns out Perfect

Here are some secrets to ensure your homemade cinnamon swirl bread turns out perfect every time:

  • Bring ingredients to room temperature. Make sure all your ingredients are at room temperature. Don’t skip this step; cold ingredients won’t combine properly.
  • Don’t overmix. Once the dry and wet ingredients are just combined, stop mixing. Overmixing can lead to a tough and dense loaf.
  • Monitor bread during the last 10 minutes of baking. Keep an eye on your bread during the last few minutes of baking. Every oven is different, so adjust the baking time slightly if needed to achieve a golden brown crust without burning.
  • Cool the bread. Let the bread cool completely before slicing. This allows the crumb to set properly and prevents it from crumbling.
Loaf of Cinnamon Swirl Bread with two slices cut in front and lying down

Variations and Additions

While this Easy Homemade Cinnamon Swirl Bread is delicious as is, feel free to add more ingredients to your taste. Chopped pecans or walnuts, raisins, or dried cranberries would all be delicious in this bread!
 
Alternatively, add an orange-flavored glaze to the top: In a small bowl, stir together 1 cup powdered sugar and 4 teaspoons fresh orange juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more juice. Drizzle over the top of the cooked and cooled bread (I like to put it in a squeeze bottle).

Storing Homemade Cinnamon Swirl Bread

Once the bread has cooled completely, wrap in plastic wrap and refrigerate for up to 4 days. Bread can also be wrapped and placed in a ziptop baggie (or securely wrapped a second time with aluminum foil) and frozen for up to 2 months. Thaw frozen wrapped bread overnight in the refrigerator.

Other No Yeast Breads, Muffins, and Rolls To Try

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3 slices of Homemade Cinnamon Swirl Bread on a white plate, with the loaf behind

Homemade Cinnamon Swirl Bread – Easy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, swirl, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places.

  • Prep Time: 20 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 large, 2 medium, or 4 small loaves (see pan sizes in Notes) 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup salted butter, softened
  • 1 1/4 cups granulated sugar, divided use
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons orange zest (from about 1 large navel orange)

Instructions

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. In a large mixing bowl, using the paddle attachment of an electric mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes.
  5. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
  6. At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
  7. Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
  8. In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over the batter in the pan(s).
  9. Carefully spoon the remaining batter over the top and smooth so the top is level.
  10. Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
  11. Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
  12. Remove from oven and place on a wire rack to cool in the pan for 10 minutes.
  13. LIft the bread out of the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

Notes

Pan sizes for this recipe: 1 large (9 by 5-inch), 2 medium (8 by 4-inch), or 4 small (5 3/4 by 3 1/4-inch) loaves. Note that the medium loaves won’t be as tall as the large loaf.

High altitude adjustments: No adjustments are necessary up to 7500 feet. Use only medium or small pans above that level and reduce baking powder to 3/4 teaspoon.

Make ahead: Bread can be baked, cooled completely, wrapped with plastic wrap or foil, and refrigerated for up to 4 days. It can also be placed in a freezer-safe baggie and frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Quick breads
  • Method: Bake
  • Cuisine: American

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 slices of Homemade Cinnamon Swirl Bread on a white plate, with the loaf behind

Share This With The World

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


Sign up for recipes, tips & more!
Join the club

Latest Posts