This cinnamon roll bread with oil is so easy to make with simple pantry ingredients. You will love the super moist vanilla sponge quick bread with swirls of cinnamon sugar. Topped with an iced vanilla glaze.
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When I eat any sweet quick bread or loaf cake slice it should be super moist. Plus I want that moistness to last a few days after baking. So I can eat on it all week.
The secret ingredient is a neutral oil, like vegetable oil. I know its not as “nutritious” or flavorful as butter but trust me the moist texture makes up for it.
This one is a winner, it’s like a slice of cinnamon roll cake, with lots of sweet spiced flavor.
Try these other loaf bread with oil recipes- banana, carrot, pumpkin, cranberry orange, and apple fritter.
Ingredients and Substitutions
Oil - A neutral oil like vegetable or canola.
Eggs- Two large whole egg.
Sugar- Brown and white sugar is needed, it helps browning, color and flavor. Powdered sugar for the glaze.
Flour - All-purpose or cake flour.
Milk - Creamy whole milk is preferred but 2% can be used in a pinch. Can use substitute with yogurt, sour cream, non dairy nut milks or canned evaporated.
Leavening Powder - Baking powder, make sure its fresh.
Extract and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract.
Cinnamon - Ground warm spice that adds so much flavor. Choose a good quality cinnamon powder.
Vanilla Glaze
A vanilla glaze is a must for a cinnamon roll bread. When the glaze fully dries it hardens up nicely. Make sure it is nice and thick when mixed.
You can also add a touch of vanilla bean paste for extra flavor.
Step By Step Instructions and Photos
- Grab the loaf cake ingredients and prep them. Preheat oven to 325°F and line a loaf pan with parchment paper.
2. Into a large mixing bowl add oil, sugar, eggs, vanilla and milk or yogurt.
3. Mix well with a whisk.
4. Sift in the dry ingredients with a sieve or strainer into the bowl.
5. The flour, salt and baking powder. Mix until combined about 2 minutes. Try not to over mix the batter.
6. In a small bowl add brown sugar and cinnamon. Mix well.
7. Pour batter half the batter into the lined loaf pan.
8. Sprinkle with half the cinnamon sugar mixture and swirl. Pour the remaining batter and sprinkle with the remaining cinnamon sugar mixture. With a butter knife swirl the loaf cake batter.
9. Place into the preheated oven and bake uncovered for 50-55 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
10. Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Make The Vanilla Glaze
11. Grab the ingredients for the glaze.
12. Place onto a small bowl powdered sugar and vanilla extract.
13. With a whisk add 1 tablespoon of water and mix. Add additional 1 teaspoon of water at a time until it is a thick pourable glaze.
14. Pour and spread onto the fully cooled cinnamon roll loaf. Allow the glaze to fully harden.
15. Cut into thick slices and Enjoy.
Frequently Asks Questions
For an ultra moist cinnamon roll quick bread using oil is best. A slice is normally enjoyed at room temperature and oil stays liquid verses butter that stays solid.
The internal temperature for a quick bread is 210°F. Use a food thermometer to check the temperature in the center of the loaf.
Make sure the quick bread in fully cooled. Store the whole loaf or thick slices in an airtight container or resealable plastic bag for up to 4 days at room temperature. It can also be place in the freezer for up to 2 months.
Don’t over mixthe batter, mix until combined for soft, tender and fluffy results. If you do over mix let the batter rest in a the refrigerator for a few hours.
Let the quick bread fully cool before slicing into it. It really helps to keep it moist and prevents a gummy texture.
Make sure the baking powder is fresh to have the best rising results.
Cinnamon Roll Bread
Equipment
- Loaf Pan (8.5x4.5 or 9x5 in) Loaf pan with high sides is best
- Mixing Bowl
- Measuring Tools
- Rubber spatula
- Strainer or Fine Sieve
- Whisk
- Toothpick
- Parchment Paper
- Butter Knife
Ingredients
Dry Ingredients
- 1 ¾ cups All-purpose Flour, sifted
- 2 teaspoon Baking Powder
- ½ tsp Salt
Wet Ingredients
- ½ cup Vegetable Oil
- 2 Eggs
- ½ cup White Sugar
- ¾ cup Milk, Yogurt or Sour Cream
- 2 teaspoon Vanilla Extract
Cinnamon Brown Sugar
- ⅓ cup Brown Sugar
- 1 tablespoon Cinnamon
Vanilla Glaze
- 1 cup Powdered Sugar
- ½ teaspoon Clear Vanilla Extract
- 1-2 tablespoon Water or Milk
Instructions
- Preheat oven to 325°F and line a loaf pan with parchment paper.
Cinnamon Brown Sugar
- In a small bowl add brown sugar and cinnamon. Mix well and set aside.
- Into a large mixing bowl add oil, sugar, eggs, vanilla and milk or yogurt. Mix well with a whisk.
- Sift in the dry ingredients with a sieve or strainer into the bowl. The flour, salt and baking powder. Mix until combined about 2 minutes. Try not to over mix the batter.
- Pour half the batter into the lined loaf pan. Sprinkle with half the cinnamon sugar mixture. Pour the remaining batter and sprinkle with the remaining cinnamon sugar mixture.
- With a butter knife swirl the loaf cake batter.
- Place into the preheated oven and bake uncovered for 50-55 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Vanilla Glaze
- Place onto a small bowl powdered sugar and vanilla extract. With a whisk add 1 tablespoon of water and mix. Add additional 1 teaspoon of water at a time until it is a thick pourable glaze.
- Pour and spread onto the fully cooled cinnamon roll loaf. Allow the glaze to fully harden.
- Cut into thick slices and Enjoy.
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