This easy cinnamon bread recipe makes one tender, fragrant loaf in about 10 to 15 minutes of preparation and 45 to 55 minutes of baking. Made with softened butter, buttermilk, vanilla, and a generous cinnamon-sugar swirl, it is baked at 350°F (175°C) in a greased 9 x 5-inch loaf pan.
Every slice has a soft, buttery crumb and a sweet cinnamon ribbon that tastes wonderful for breakfast, dessert, or an afternoon snack. The crackly cinnamon-sugar top adds just enough texture, while the buttermilk keeps the quick bread moist without making it heavy.
Jump to RecipeWhy You’ll Love This Recipe
This cinnamon bread has all the cozy flavor of a cinnamon roll in a much simpler quick-bread format. There is no yeast, kneading, rising, or complicated shaping, so you can have a homemade loaf in the oven shortly after gathering your ingredients.
The texture is soft and plush rather than crumbly, thanks to the combination of butter and buttermilk. A cinnamon-sugar layer runs through the middle and coats the top, creating a lightly crisp finish that makes each slice especially tempting.
It is also a flexible bake for different occasions. Serve it plain for breakfast, toast slices for a warm snack, or arrange it on a brunch table beside fruit, yogurt, and coffee. For another savory bread idea, you can also try this garlic butter bread when you want a completely different flavor profile.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Softened unsalted butter creates richness, while granulated sugar sweetens the crumb and helps the loaf brown beautifully.
- Butter: Use 1/2 cup unsalted butter at room temperature so it creams smoothly with the sugar.
- Sugar: One cup goes into the batter, while another 1/3 to 1/2 cup is combined with cinnamon for the swirl and topping.
- Eggs and vanilla: Two room-temperature eggs add structure and moisture, and vanilla rounds out the cinnamon flavor.
- Buttermilk: One cup gives the bread a tender crumb and works with the baking soda to support a good rise.
- Dry ingredients: Two cups all-purpose flour, one teaspoon baking soda, and 1/2 teaspoon salt provide the structure and balance the sweetness.
- Cinnamon mixture: Use 1 to 1 1/2 tablespoons ground cinnamon, depending on how bold you want the spice to taste.
For the strongest cinnamon presence, use 1/2 cup sugar and 1 1/2 tablespoons cinnamon in the swirl mixture. A 9 x 5-inch loaf pan is the right size for this amount of batter; grease it well, and add parchment for especially easy removal.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and prepare the pan. Grease a 9 x 5-inch loaf pan, then line it with a strip of parchment if you would like handles for lifting the finished bread out.
Step 2: Cream the softened butter and one cup of granulated sugar in a large bowl until the mixture looks light and smooth. This usually takes a few minutes with an electric mixer, and it helps create a fine, tender crumb.
Step 3: Beat in the eggs one at a time, waiting until the first is incorporated before adding the second. Mix in the vanilla extract, scraping the sides of the bowl so the batter remains evenly blended.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour, and stir only until no obvious dry streaks remain.
Step 5: Mix the cinnamon and sugar in a small bowl. Use 1/3 to 1/2 cup sugar with 1 to 1 1/2 tablespoons cinnamon, choosing the larger amount when you want a more pronounced stripe and sweeter crust.
Step 6: Spread half of the batter into the prepared loaf pan and smooth it gently. Sprinkle about half of the cinnamon-sugar mixture over the surface, keeping the layer reasonably even from edge to edge.
Step 7: Add the remaining batter and carefully spread it over the cinnamon layer. Sprinkle the rest of the cinnamon sugar on top, then use a knife to make a few light swirls without cutting deeply into the batter.
Step 8: Bake for 45 to 55 minutes, checking the center rather than judging by color alone. The loaf is ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs attached.
Step 9: Let the bread cool in the pan for at least 15 to 20 minutes before transferring it to a cooling rack. Allowing it to cool further makes the slices neater and gives the cinnamon flavor and texture time to develop.
How to Get a Tender, Well-Defined Swirl
The most important mixing rule is to stop as soon as the flour disappears. Excessive stirring develops gluten and can leave the loaf dense or tough, so a few small, harmless streaks are preferable to an overworked batter.
Swirling should be light and shallow. If the knife cuts too deeply or the batter is mixed repeatedly, the cinnamon layer can disappear into the crumb or cause the loaf to separate as it cools.
For an attractive top, sprinkle the final cinnamon sugar evenly instead of concentrating it in one thick mound. The sugar will melt and form a fragrant, lightly crisp crust as the bread bakes.
Ingredient Substitutions and Helpful Tips
Room-temperature ingredients are worth the small amount of planning they require. Soft butter creams more evenly, room-temperature eggs blend into the batter without chilling it, and room-temperature buttermilk supports a smoother mixture and more even rise.
If you do not have buttermilk, sour cream or plain yogurt thinned with a little milk can be used in its place. Keep the replacement close to the same pourable consistency as buttermilk so the batter has the right moisture balance.
Oven temperatures and loaf pans vary, so begin checking the bread near the shorter end of the baking range. If the top becomes deeply golden before the center is finished, tent the loaf loosely with foil during the final 10 to 15 minutes.
When planning a dessert spread, this loaf pairs nicely with a creamy treat such as our easy butterscotch pie. The warm spice of the bread and the rich caramel notes of the pie make a welcoming combination for a family gathering.
Serving Suggestions
Let the loaf cool enough to slice cleanly, then use a serrated knife and gentle sawing motion. Thick slices show off the cinnamon ribbon and are sturdy enough for toasting without falling apart.
- Serve a slice slightly warm with butter for a classic breakfast.
- Pair it with coffee, tea, or a whipped coffee drink for a café-style snack at home.
- Add fresh berries and plain yogurt for a simple brunch plate.
- Toast leftover slices and finish them with a small spoonful of honey or softened butter.
The loaf is sweet enough to enjoy on its own, so no frosting is required. If you are serving several baked dishes, a slice also fits nicely beside a fruit-forward dessert like this blueberry cake with lemon frosting.
Storage and Make-Ahead Advice
Once completely cool, wrap the cinnamon bread tightly or place it in an airtight container. Keep it at room temperature and enjoy it within a few days for the best crumb and cinnamon aroma.
To refresh a slice, warm it briefly until just heated through, or toast it lightly for crisp edges. The loaf can also be prepared ahead for a brunch; cool it fully before wrapping so trapped steam does not soften the cinnamon topping.
For a savory contrast on another baking day, keep this easy taco pie in mind for lunch or dinner. Its bold filling makes a fun change from sweet quick breads and desserts.
Easy Cinnamon Bread Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment if desired.
- Cream the softened butter and granulated sugar until light and smooth. Beat in the eggs one at a time, then mix in the vanilla.
- Whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour, mixing only until combined.
- Combine the cinnamon and sugar for the swirl. Spread half the batter in the pan, sprinkle with about half the cinnamon sugar, add the remaining batter, and finish with the remaining cinnamon sugar.
- Lightly swirl with a knife without cutting deeply or overmixing. Bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for at least 15 to 20 minutes, then transfer it to a rack to finish cooling before slicing.
Notes
Final Thoughts
This easy cinnamon bread recipe is a dependable way to fill the kitchen with the aroma of butter, vanilla, and warm spice. The batter comes together quickly, the cinnamon sugar creates a beautiful swirl with very little effort, and the finished loaf stays tender enough for breakfast or snacking.
Remember the essentials: use room-temperature ingredients, alternate the flour and buttermilk, avoid overmixing, and test the very center before removing the loaf from the oven. Give it at least 15 to 20 minutes in the pan and additional time on a rack, because the crumb becomes easier to slice and the cinnamon flavor improves as it cools.
Slice it thick, pour a fresh cup of coffee, and enjoy a simple homemade treat that tastes far more special than the effort required.
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