Home » Dessert Recipes » Easy Cinnamon Roll Bread

Easy Cinnamon Roll Bread

ByBrandie
5 Comments
Jump to Recipe

This easy Cinnamon Roll Quick Bread is easily made with a boxed cake mix with a delicious brown sugar cinnamon butter swirl inside!

A SIMPLE CINNAMON-Y BREAD

This recipe for Cinnamon Roll Quick Bread is so simple that you probably have all the ingredients on hand right now to make it! It’s a great way to jazz up a boxed cake mix. The sweet scent of cinnamon is going to fill up your kitchen and have everyone running for a slice!

slices of cinnamon bread on parchment paper with the rest of the loaf of bread in the background on a white platter

TIPS FOR MAKING THIS SWEET BREAD:

  • The cake mix used in this batter can easily be switched up. A yellow cake mix can be used or even vanilla or butter pecan! Feel free to switch it up!
  • Want more cinnamon swirl? Just double the brown sugar cinnamon butter mixture.
  • Try adding chopped walnuts or pecans to the batter too!
  • This recipe makes 2 loaves.
Cinnamon Roll Quick Bread recipe from The Country Cook, pictured - bread on a long white plate and sliced in half

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • white cake mix
  • water
  • oil
  • eggs
  • instant vanilla pudding
  • salted butter
  • light brown sugar
  • ground cinnamon
  • powdered sugar
  • water
white cake mix, water, oil, eggs, instant vanilla pudding, salted butter, light brown sugar, ground cinnamon, powdered sugar, water

HOW TO MAKE EASY CINNAMON ROLL BREAD:

Preheat oven to 350F degrees. Spray the bottoms of (two) 8×4-inch loaf pans with nonstick cooking spray. In a large mixing bowl mix together the cake mix, pudding mix, water, eggs and oil. Stir until combined well.

cake mix, eggs, oil in water in a mixing bowl with a whisk

Pour half the bread batter into each prepared loaf pan (a quarter of the batter in each loaf pan). In a smaller bowl, mix together softened butter, brown sugar and cinnamon until combined well. Spoon half the cinnamon butter mixture onto the bread batter in each pan and swirl (a quarter of the cinnamon butter mixture in each pan.) The rest will be used for the second layer.

brown sugar cinnamon butter swirled on top of white cake mix batter in a loaf pan

Pour the remaining bread batter evenly on top of each loaf pan and swirl in the remaining cinnamon butter mixture evenly into both loaves.

uncooked, cinnamon swirl cake mix batter in a greased loaf pan

Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Then allow the bread to finish cooling on rack.

In a small bowl mix the powdered sugar with 1 tablespoon of water and mix well.  You want this to be a thick but drizzable consistency so you may need to add another tablespoon of water. Drizzle icing across the top of the bread.

fully baked cinnamon roll bread drizzled with icing on a round white plate

Slice and serve!

Easy Cinnamon Roll Quick Bread, shown on a long white Blatter with slices in the background

CRAVING MORE RECIPES?

Easy Cinnamon Roll Bread

This easy Cinnamon Roll Bread is quickly made with a boxed cake mix with a delicious brown sugar cinnamon butter swirl inside!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 2 loaves
Author: Brandie @ The Country Cook

Ingredients

  • 15.25 ounce box white cake mix
  • 1 cup water
  • ½ cup oil
  • 3 large eggs
  • 3.4 ounce box instant vanilla pudding
  • ½ cup salted butter (1 stick), softened to room temperature
  • 1 cup light brown sugar
  • 2 Tablespoons ground cinnamon
  • 1 cup powdered sugar
  • 2-3 Tablespoons water or milk

Instructions

  • Preheat oven to 350F degrees. Spray the bottoms of (two) 8×4-inch loaf pans with nonstick cooking spray.
  • In a large mixing bowl mix together the cake mix, pudding mix, water, eggs and oil. Stir well until combined.
  • Pour half the bread batter into each prepared loaf pan (a quarter of the total batter into each loaf pan.)
  • In a smaller bowl, combine softened butter, brown sugar and cinnamon. Mix together until combined.
  • Spoon half the cinnamon butter mixture onto the batter in each loaf pan and swirl (a quarter of the total mixture into each loaf pan.)
  • Pour the remaining bread batter evenly on top of each loaf pan, and again, swirl in the remaining cinnamon butter mixture between both loaves.
  • Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.
  • Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Allow the breads to finish cooling on the rack.
  • In a small bowl mix the powdered sugar with water or milk and mix well. You want this to be a thick but drizzable consistency so you may need to add another tablespoon of water.
  • Drizzle the icing on the top of both bread loaves.
Course: Breads, Dessert
Cuisine: American

Nutrition

Calories: 270kcal | Carbohydrates: 22g | Protein: 2g | Fat: 20g | Sodium: 69mg | Fiber: 1g | Sugar: 21g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Related Posts:

Leave a Reply

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

Recipe Rating




5 Comments

  2. Hello.
    Nice site.
    Great recipes.

    Problem: I live in Finland.
    They basically have 2 instant cake mixes, yellow and choco.
    And, they are not sized like in the US.

    So, what do you advise?

    Reply