Cinnamon Roll Breakfast Bread with Vanilla Glaze
A tender, moist quick bread that combines the warm spice of cinnamon with vanilla pudding mix for a soft crumb and subtle sweetness. The two-stage glazing technique delivers both absorbed moisture and decorative topping, making this ideal for weekend breakfasts, brunch gatherings, or afternoon coffee breaks. This version streamlines traditional cinnamon rolls into a loaf format that's simpler to prepare while maintaining that signature cinnamon-vanilla flavor pairing.
Ingredients
- 1 cup whole milk
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cup all-purpose flourwhole wheat flour0.75:1density/nutrition
medium
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- 3 ⅜ ounce vanilla instant pudding mix
- 1 ¾ cup granulated sugar
- salt, to taste
- 1 cup pecans, chopped(optional)
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoon, whole milk
Instructions
- 1
Preheat oven to 325F and prepare a loaf pan with non-stick spray.
- 2
Whisk together milk, oil, eggs, and vanilla extract in a large bowl.
- 3
In another bowl, combine flour, baking powder, baking soda, cinnamon, pudding mix, sugar, and salt.
- 4
Add dry mixture to wet ingredients and stir until just combined, avoiding overmixing.
- 5
Fold in pecans if using.
- 6
Transfer batter to prepared pan.
- 7
Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
- 8
Cool in pan for 10 minutes, then turn out onto wire rack.
- 9
While bread is still hot in pan, whisk together powdered sugar, vanilla, and milk until smooth, then pour over bread and let sink in.
- 10
Once bread cools completely, drizzle additional glaze over top and allow to set.
Tips
Do not overmix the batter after combining wet and dry ingredients; mix until just combined to prevent a dense, tough crumb texture.
Pour glaze over the hot bread while still in the pan so it absorbs; drizzle cooled glaze on top for a decorative finish that stays on the surface.
Good to Know
Keep in an airtight container at room temperature up to 5 days. Wrap tightly to maintain moisture.
Batter can be prepared up to 2 hours ahead and refrigerated before baking. Baked bread freezes well for up to 3 months; thaw at room temperature.
Serve warm or at room temperature with coffee, tea, or milk. Slice into thick pieces for breakfast or brunch.
Common Mistakes
Overmix the batter to avoid a tough, dense crumb.
Skip the hot glaze step to ensure moisture is absorbed into the warm bread.
Bake below 325F to prevent underbaking or uneven texture.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without the instant pudding mix?
Yes. Omit pudding mix and increase sugar to 2 cups for similar sweetness and structure. The pudding adds flavor subtlety and moisture, so the bread may be slightly denser without it.
What if my toothpick test comes out with batter at 50 minutes?
Continue baking in 5-minute intervals until the toothpick emerges with just a few crumbs, not wet batter. Oven temperatures vary; use visual cues alongside timing.
How long can I keep this bread, and can I freeze it?
Store up to 5 days in an airtight container at room temperature. Freeze for up to 3 months wrapped tightly; thaw at room temperature before serving.