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This cinnamon bread with icing has a sweet cinnamon-sugar crumble, bakes up soft and tender, then drizzled with a simple vanilla glaze. It’s ready in less than 1 hour and made with ingredients you probably already have on hand.
One of the best parts about this homemade cinnamon loaf recipe is that there’s no yeast, so no rise time is needed, which means you can enjoy it sooner! It also freezes beautifully and the recipe can be easily doubled if you want to make it in batches.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I love quick bread recipes because they’re easier to prepare and less time consuming. Even though the sourdough trend is in right now, I prefer quick and simple bread recipes, like my Cherry Bread with Maraschino Glaze.
Another shortcut is frozen yeast roll dough, which is what I used to make my Monkey Bread with Pecans recipe.
Cinnamon Bread with Icing Ingredients Needed
Bread Batter
- Vegetable oil: Helps keep the loaf soft and moist.
- Milk: Adds moisture and helps the batter mix smoothly.
- Egg: Binds the batter together and gives the bread structure. Use a room temperature egg for easier blending.
- Salt: Balances out the sweetness.
- Baking powder: Makes the bread rise, since there’s no yeast in this recipe.
- All-purpose flour: Spoon and level the flour so your loaf stays light and not dense.
- Granulated sugar and light brown sugar: Sweetens and keeps the crumb soft.
- Ground cinnamon: Gives the bread its classic warm flavor.
Cinnamon Sugar Topping
- Granulated sugar and light brown sugar: Creates a rich, lightly crisp top.
- Ground cinnamon: Helps to balance the sweetness of the sugars.
Vanilla Icing
- Unsalted butter: Adds a rich flavor and smooth texture to the icing.
- Vanilla: Adds warmth and flavor to the glaze.
- Heavy cream: Thins the icing so it’s easy to drizzle and adds richness to the glaze.
- Powdered sugar: Sweetens the icing and makes it smooth.
Get the complete ingredients & directions in the recipe card below.
How to Make Glazed Cinnamon Bread
Preheat the oven and grease a loaf pan.
In a large mixing bowl, combine the oil, milk, and egg and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, salt, sugars, and cinnamon.
Add the dry ingredients gradually into the wet mixture, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Stir together the cinnamon sugar topping, then sprinkle it evenly over the batter.
Bake until the center is set, and a toothpick comes out clean.
Let the loaf cool in the pan briefly, then remove and transfer to a wire rack.
Once slightly cooled, mix the icing ingredients until smooth and drizzle over the bread.
Tips for Making an Iced Cinnamon Loaf
- For easy cleanup, line the loaf pan with parchment paper, then grease the paper with non-stick spray.
- Use room temperature ingredients for smoother mixing.
- Don’t overmix the batter or the loaf may become dense.
- Quick breads brown before they’re fully baked so check for doneness in the center of the loaf.
- Let the bread cool slightly before glazing so the icing doesn’t slide off the loaf.
Recipe Substitutions & Variations
- Cinnamon raisin bread: Stir in raisins for a bakery-style variation.
- Nutty version: Add chopped pecans or walnuts to the batter or topping.
- Cinnamon swirl: After adding the sugar cinnamon topping, use a butter knife to swirl it into the batter.
- Glaze alternatives: Swap the vanilla glaze for a simple powdered sugar drizzle or cream cheese glaze.
What to Serve with Glazed Cinnamon Bread
Enjoy this delicious bread recipe for breakfast or a snack while drinking your Cold Brew Coffee. Or for brunch, it’s super tasty with Make Ahead Yogurt Parfaits or Rainbow Fruit Salad. And for a full spread, it’s a great addition to a Breakfast Charcuterie Board.
How to Store Homemade Cinnamon Bread
Once the bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to a week. Enjoy it cold or reheat slices for a few seconds in the microwave or air fryer.
Can I freeze cinnamon bread with icing?
You can, but I prefer to freeze the loaves without frosting, then add the glaze after thawing. Wrap the whole loaf or individual slices in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature before enjoying.
Can I skip the icing?
Absolutely. The bread is still delicious with just the cinnamon sugar topping.
Can I use mini loaf pans or a muffin tin instead of a loaf pan?
Yes. Divide the batter evenly between greased mini loaf pans or muffin cups. Because they’re smaller, they’ll bake faster than a full loaf, so start checking for doneness earlier and bake just until a toothpick inserted in the center comes out clean.
This iced cinnamon loaf is made with simple ingredients, has a warm cinnamon flavor, and is topped with a sweet glaze. It’s great for breakfast, a snack, or dessert, and fills your kitchen with a wonderful bakery smell as it bakes. Just slice, pour yourself some coffee, and enjoy.
This recipe was featured at the Weekend Potluck.
Homemade Cinnamon Bread with Icing
Equipment
Ingredients
Main Bread Ingredients:
- ⅓ cup + 2 Tablespoons vegetable oil
- 1 cup 2% milk
- 1 egg, room temperature
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 2 cups all-purpose flour
- ½ cup granulated white sugar
- ½ cup light brown sugar, lightly packed
- 1.5 teaspoons ground cinnamon
Sugar Topping:
- 2 Tablespoons granulated white sugar
- 2 Tablespoons light brown sugar, lightly packed
- ½ Tablespoon ground cinnamon
Icing:
- 3 Tablespoons unsalted butter
- 1 teaspoon vanilla
- 2.5 Tablespoons heavy cream
- 1.5 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x5x3 loaf pan and set aside.
- In the bowl of a large stand mixer, combine the oil, milk and egg on Medium speed.⅓ cup + 2 Tablespoons vegetable oil, 1 cup 2% milk, 1 egg
- In a separate bowl, mix together the dry ingredients (salt, baking powder, flour, sugars and cinnamon).½ teaspoon salt, 1 Tablespoon baking powder, 2 cups all-purpose flour, ½ cup granulated white sugar, ½ cup light brown sugar, 1.5 teaspoons ground cinnamon
- Turn the mixer speed to Low. Slowly add the dry ingredients to the egg mixture, scraping down the bowl once during the mix cycle.
- Transfer the batter to the prepared loaf pan.
- In a small bowl, mix together the 2 sugars and cinnamon, then sprinkle over the top of the batter, making sure it’s evenly coated.2 Tablespoons granulated white sugar, 2 Tablespoons light brown sugar, ½ Tablespoon ground cinnamon
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the bread sit in the pan for about 10 minutes.
- Run a knife along the edges of the pan to loosen the loaf. Remove bread from pan and transfer to a wire rack. Allow to slightly cool before making the glaze.
- Melt the butter and transfer it to a large mixing bowl. Add the vanilla, cream and powdered sugar to the bowl and mix on Medium speed until fully incorporated. The icing should be thin enough to easily drizzle or spread on the bread.3 Tablespoons unsalted butter, 1 teaspoon vanilla, 2.5 Tablespoons heavy cream, 1.5 cups powdered sugar
- Drizzle the glaze on top of the bread with a spatula, spoon or fork, use a knife to spread like icing or transfer to a piping bag for a fancier presentation.
Notes
- Recipe was made in a 9in x 5in x 3in loaf pan.
- Using room temperature ingredients will help the batter mix up smoothly.
- To keep the icing from sliding off the bread, make sure the bread has cooled before glazing it.
- This recipe can be doubled to make 2 loaves.
- Tightly wrap cooled, leftover bread in plastic wrap, place in an airtight bag, and store in the refrigerator for 5-6 days. It can also be stored in the freezer for up to 3 months.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
