Our Cinnamon Swirl Breakfast Loaf is a Morning Slice of Heaven

Is there anything better than your kitchen filling up with the warm, cozy smell of cinnamon sugar first thing in the morning? I don’t think so. This Cinnamon Swirl Breakfast Loaf is my go-to when I want to feel like a superstar baker without any of the fuss. It’s a simple, straightforward recipe that yields a beautifully swirled, tender loaf crowned with a sweet, drippy glaze. Perfect for a busy weekday treat or a lazy weekend brunch. So good.

Why You’ll Love This

You’ll love this recipe because it delivers all the cozy, nostalgic flavor of a cinnamon roll in a much simpler, sliceable form. There’s no intricate rolling or shaping required, which is a lifesaver when you’re still on your first cup of coffee. The texture is soft and tender, with that signature ribbon of cinnamon sugar running through every single bite. It’s the kind of simple breakfast idea that feels special, making it a fantastic addition to any breakfast buffet or a quiet morning at the table.

Equipements Needed

• 1 standard 9×5-inch loaf pan
• Parchment paper (for easy cleanup)
• Medium and large mixing bowls
• Whisk
• Spatula
• Small bowl for glaze
• Cooling rack

Ingredients

For the Loaf:

• 2 cups all-purpose flour (for a sturdy yet tender crumb)
• 3/4 cup granulated sugar (for just the right sweetness)
• 2 tsp baking powder (the leavening agent for a good rise)
• 1/2 tsp salt (to balance the flavors)
• 1 large egg, room temperature (binds everything together)
• 1 cup whole milk (adds moisture and richness)
• 1/3 cup neutral oil, like vegetable or avocado (for a moist texture)
• 1 tsp vanilla extract (a warm, aromatic note)

For the Swirl & Topping:

• 1/3 cup packed light brown sugar (for a deep, molasses flavor)
• 1 1/2 tbsp ground cinnamon (the star of the show!)
• 2 tbsp melted butter (helps the swirl stick together)

For the Glaze:

• 1 cup powdered sugar (creates a smooth, sweet glaze)
• 2-3 tbsp milk or heavy cream (thins the glaze to a drizzling consistency)
• 1/2 tsp vanilla extract (adds another layer of flavor)

Step By Step

1. First, preheat your oven to 350°F (175°C). Grease your 9×5 loaf pan and line it with a strip of parchment paper so you can lift the loaf out easily after baking.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the milk, oil, and vanilla until it’s all combined.
3. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. A few lumps are totally fine! Overmixing is the enemy of a tender loaf.
4. In a small bowl, mix the brown sugar and cinnamon for the swirl. Pour the melted butter over it and stir until it looks like wet sand.
5. Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle about two-thirds of the cinnamon-sugar mixture over the batter. Dollop the remaining batter on top and carefully spread it to cover the cinnamon layer. Top with the remaining cinnamon sugar.
6. Take a butter knife and swirl it through the batter in a figure-eight pattern a few times. Don’t go overboard; you want distinct ribbons, not a muddy mix.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before glazing.
8. For the glaze, whisk the powdered sugar, milk, and vanilla together until smooth. Drizzle it over the cooled loaf. Slice and serve!

Oven Temperatures

Ovens can be finicky, so an oven thermometer is your best friend for consistent results. If your oven runs hot, the outside of the loaf can brown too quickly. If you notice this happening, tent the top loosely with aluminum foil for the last 10-15 minutes of baking. And honestly, if your oven runs cool, give it a few extra minutes. The toothpick test is the ultimate decider—clean toothpick, done loaf.

Variations & Substitutions

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be a bit more dense but still delicious.
• Dairy-Free: Use your favorite unsweetened plant-based milk and replace the butter in the swirl with coconut oil.
• Add-Ins: Stir 1/2 cup of chopped walnuts or pecans into the cinnamon sugar swirl for a crunchy texture. A handful of raisins or chopped apples would be lovely, too.
• Savory Breakfast Twist: For a less sweet option, skip the glaze and serve a warm slice alongside savory breakfast items like scrambled eggs or a frittata.

Serving Ideas & Pairings

This loaf is a dream all on its own, but it’s also a team player. For a real breakfast buffet spread, pair it with some crispy bacon or savory breakfast sausage, a big bowl of fresh fruit, and a pot of strong coffee. It’s the ultimate breakfast inspo for a weekend gathering. If you’re enjoying a slice for a quick breakfast idea, a hot cup of tea or a cold glass of milk is all you need.

Storage & Reheating

Store any leftover Cinnamon Swirl Breakfast Loaf, covered tightly, at room temperature for up to 2 days. For longer storage, wrap it well in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight on the counter. My favorite way to reheat a slice is to pop it in the toaster oven for a few minutes until it’s warm and the glaze gets a little melty again. Just be careful not to microwave it for too long, or it can get tough.

Frequently Asked Questions

• Can I make this the night before? Absolutely! Bake the loaf, let it cool completely, and wrap it tightly. Wait to add the glaze until the morning you’re serving it for the freshest look and taste.
• My swirl sank to the bottom. What happened? This usually means the batter was a little too thin. Next time, try adding an extra tablespoon or two of flour to the batter to give the swirl something to hold onto.
• Is this one of your healthy breakfast recipes? I’d call it a balanced treat. It’s made with real ingredients, and a slice is wonderfully satisfying, which is a great start to the day. For more healthy food ideas, you can try the whole wheat variation!
• Can I use a different pan? You can try baking this in an 8×8 square pan for more of a coffee cake style. Just reduce the baking time by about 10 minutes and keep an eye on it.