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Brown Sugar Cinnamon Swirl Bread

Brown Sugar Cinnamon Swirl Bread is an easy cinnamon bread recipe that is soft, sweet, and loaded with a buttery cinnamon swirl!

I am all about an easy quick bread! Who doesn’t love a “bread recipe” that requires no yeast, is basically cake, and is perfect anytime of the day? This cinnamon swirl bread recipe is one that will be requested time and time again, because not only is it a delicious, it has all the flavors of a cinnamon roll baked in an hour! If you like banana bread, you will love this Brown Sugar Cinnamon Swirl Bread!

Easy Cinnamon Swirl Bread recipe is a sweet brown sugar quick bread recipe

Tips to making Cinnamon Swirl Bread

  • Using buttermilk in this cinnamon bread recipe is what gives it the most tender crumb. The acid in the buttermilk paired with the baking soda is why this cinnamon bread recipe is airy and light, but also buttery!
  • Using brown sugar in the batter makes it the best cinnamon bread ever. It makes it moist, tender, and adds a depth of flavor!
  • The buttery, cinnamon swirl is what sets this recipe apart! The pockets of delicious cinnamon are like a cinnamon roll in cake form!

Buttery Cinnamon Swirl Bread recipe is a quick cake recipe

And did I mention butter? While you don’t NEED to put butter on this easy Brown Sugar Bread recipe, you really should try it. And while you’re add it, make sure it’s salted butter…and maybe add a drizzle of honey. I mean why not at this point?

Brown Sugar Cinnamon Swirl Bread is an easy cake recipe that you eat for breakfast!

This is the best Cinnamon Bread recipe! 

My boys love this recipe in the morning for breakfast. And if you’re feeling super indulgent, use this to make french toast! SO delicious!

For the FULL RECIPE hop over to Imperial Sugar today, who I partnered with to create this recipe, and many other deliciously sweet recipes!

 

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7 comments on “Brown Sugar Cinnamon Swirl Bread”

  1. I love most of your recipes and today I made this bread from your book which I also have. I thought the “swirl” was a bit like paste but I always like to follow a recipe to the letter the first time. Baked 50 min and pick in the center came out clean. Cooled in pan for specified time. When I removed it from the pan, the whole thing broke apart and is like a soggy mess. I’m an experienced baker and can’t figure out what might have gone wrong other than the swirl is too thick for this batter. The “pieces” are tasty, but can’t serve to my guests. If I tried it again, I would bake for 60 minutes.

  2. I made this and it was incredible! I only had an issue with the cinnamon swirl mix. I don’t think the butter was room temp, so it was hard to mix into the batter. It kindof fell to the bottom of bread and didn’t fully cook, it was hard/burned.

    so for next time, the mixture should be a bit mushy not paste like?

    thank you!

    1. Yes, make sure it’s very soft so it swirls into the batter. If you think it’s too stiff you can pop it in the microwave for a few seconds to loosen it up!

  3. Shelly I think you have a quickbread like this in your book. That was one of the best things I made from your book. 🙂

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