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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!

Why You’ll Love This Cinnamon Swirl Bread

  • The flavor is unmatched! This quick bread has all the flavors of a cinnamon roll baked in an hour! If you like cinnamon rolls and banana bread, you will love this Brown Sugar Cinnamon Swirl Bread!
  • Ease of prep. The chances that you have everything in your pantry right now to make this cinnamon swirl bread are pretty high! This is an easy to make recipe with pantry ingredients!
  • Both a breakfast and a dessert! This is one of those recipes that is so versatile. It’s basically a cake with the name bread. You can enjoy it in the morning with your coffee, as an afternoon snack, or after dinner as dessert. Don’t skip that spread of butter on top to take it to the next level!
Brown Sugar Cinnamon Swirl Bread sliced on parchment paper

Ingredients / What You’ll Need

Like I said above, one of the best things about this recipe is that you most likely have everything you need in in your kitchen right now! You’re only an hour away from warm Cinnamon Swirl Bread. Sounds like a plan! The recipe card at the bottom of the post has the full recipe that you can print out!

  • Dry Ingredients: All purpose flour, baking soda, and salt
  • Sugar: You will use all brown sugar in this recipe which adds a deeper caramel flavor, while also adding a sweet moisture.
  • Vegetable Oil: You can also use canola oil, or any light colored, flavorless oil.
  • Buttermilk: Buttermilk gives this bread is soft, tender texture! No worries if you don’t have buttermilk, you can easily make a DIY version! Check out my recipe on How To Make Buttermilk at home.
  • Butter: You’re going to use butter in the cinnamon swirl mixture. It’s a lot like the filling for cinnamon rolls!
  • Flavor Makers: Vanilla extract and ground cinnamon!

How To Make Cinnamon Swirl Bread

This is a quick and easy recipe that only takes a few minutes to assemble. No mixer required!

Whisk your dry ingredients together and then your wet ingredients and fold them together. That’s the bread batter! Then mix together the cinnamon swirl mixture together.

Cinnamon bread batter in a loaf pan with cinnamon filling being swirled in with a butter knife.

To assemble the bread you will add some of the batter into a prepared loaf pan, then drop in half of the swirl mixture by the teaspoon. Top it with the remaining batter and then the remaining swirl mixture. Using a bread knife, just swirl it all in so you’re left with beautiful ribbons of buttery cinnamon throughout the bread and then bake it up!

Helpful Tips

  • 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!
butter spread on a slice of cinnamon bread that is broken in half.

How To Store Cinnamon Swirl Bread

This bread keeps beautifully at room temperature if stored airtight for up to 3 days. If you don’t finish it you can freeze your bread airtight for up to two months. Allow it to thaw at room temperature and then it’s good to go!

You can toast this bread as well which is a delicious way to reheat it!

sliced brown sugar bread that is swirled with cinnamon on a serving plate

More Cinnamon Recipes You Might Like

Don’t forget to follow me on Instagram for more sweet treats!

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sliced brown sugar bread that is swirled with cinnamon on a serving plate

Brown Sugar Cinnamon Swirl Bread

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: serves 8
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: Breakfast


This easy and quick Brown Sugar Cinnamon Swirl Bread is super moist, swirled with a buttery, cinnamon swirl, and perfect for breakfast or dessert!



Cinnamon Swirl Mixture:

  • 1/2 cup butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cinnamon


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 cup light brown sugar, packed
  • 1 cup buttermilk
  • 1/3 cup vegetable or canola oil
  • 1 tablespoon vanilla


  1. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. Place a long strip of parchment paper cut to fit the width of the pan in the bottom of the pan and up two ends. This will be used to lift bread out of the pan after it’s baked. Spray the parchment paper again with cooking spray and set aside.
  2. Prep the Swirl Mixture: Mix the butter, brown sugar, flour, and ground cinnamon  together in a medium bowl until evenly combined. Set aside.
  3. Make the Bread: Whisk together the flour, baking soda, and salt together in a large bowl and set aside.
  4. In another large bowl whisk together the egg, brown sugar, buttermilk, oil, and vanilla. Add the dry ingredients into wet ingredients and stir until smooth.
  5. Assemble: Pour 2/3 of batter into the prepared pan. Drop 1/2 of the swirl mixture, by the teaspoon onto batter. Top with the remaining batter and repeat with the remaining swirl mixture.
  6. With a butter knife carefully swirl the batter and cinnamon mixture together.
  7. Bake: Bake for 50-60 minutes until the center is set and a toothpick inserted into the center comes out clean. 
  8. Allow the bread to cool for 20 minutes in the pan and then transfer to a wire rack to cool completely. Enjoy warm or at room temperature. 


Store airtight at room temperature for up to 3 days. 

Freeze airtight for up to 2 months. Thaw at room temperature. 

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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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