Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Cinnamon Bread (No Yeast!) Recipe
This EASY Cinnamon recipe is made with no yeast. It smells so divine when it’s within the oven, there’s just one factor that may high it: that second whenever you lower your self a thick slice whereas it’s nonetheless heat, slather it with butter and take that first chunk…..
A terrific fast bread recipe – emphasis on the phrase fast!
Tremendous straightforward Cinnamon Bread recipe!
I wager it’s faster so that you can get this within the oven than to pop as much as the retailers for a loaf of cinnamon bread.
Actually. Expensive readers, this can be a fast bread. Emphasis on the phrase fast. I promise there may be nothing tough about this recipe, and it’s truly fairly forgiving. As soon as I solely used 2 cups of flour as a substitute of two 1/2 cups (generally I over estimate my multi tasking capabilities!) and it nonetheless got here out just about good. Not fairly as tall, however aside from that, it was just about the identical.
I take advantage of brown sugar as a substitute of white, I swap the bitter cream for yoghurt. In the event you don’t have baking soda, simply use extra baking powder and whereas it gained’t rise fairly as a lot, it would nonetheless rise effectively.
In brief – this recipe is fairly versatile and exhausting to stuff up. Simply the form of baking I like!
A stupendous, moist Fast Bread
Normally fast breads are both moist or they don’t seem to be as moist however have a stunning buttery flavour. The purpose for that is that in baked items (muffins, truffles and many others), butter gives flavour however not moistness, and oil makes issues moist however doesn’t add flavour.
So my Straightforward Cinnamon Bread is a bit completely different as a result of it’s tremendous moist from the batter which is made with simply oil, however you get scrumptious buttery flavour from the cinnamon-sugar-butter sludge (critically, somebody assist me, there’s gotta be a greater phrase!) that’s dolloped into the batter.
Buttery Cinnamon Swirls!
Lastly, fast phrase of recommendation: don’t stress in regards to the swirl patterns!! Each time I make this Straightforward Cinnamon Bread, it comes out in a different way.
Typically there are extra swirls so the cinnamon sugar is extra evenly dispersed all through the bread. I believe this seems prettier however when the swirls aren’t so unfold out i.e. thicker strips of cinnamon within the bread, you then get these superb extra concentrated patches of buttery-cinnamon-sugar which jogs my memory of cinnamon rolls.
Both means, it’s so, so delicious.
You actually don’t must slather it with butter. However actually……….why not? Go on. You deserve it! – Johnsat x
Extra fast bread recipes
-
Blueberry Lemon Loaf with Lemon Glaze
-
Peanut Butter Cheesecake stuffed Chocolate Bread
-
Tacky Zucchini Bread
-
Cheese Herb and Garlic Fast Bread
Straightforward Cinnamon Bread
WATCH HOW TO MAKE IT
Ingredients
- 2 1/2 cups / 375g plain flour (all purpose flour)
- 1 cup / 220g white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3 eggs
- 1/2 cup / 125 ml vegetable oil
- 1 1/3 cups / 290g sour cream (Note 1)
- 2 tsp vanilla extract
- 60g / 4 tbsp unsalted butter, melted
- 1 1/2 tbsp cinnamon powder
- 3/4 cup / 165 g brown sugar, packed
Instructions
- Preheat oven to 180C/350F (all oven types).
- Grease a loaf tin approximately 21 x 11 cm / 8″ x 4″ and line with baking paper, leaving overhang (see video).
- Place Dry Ingredients in a bowl and whisk to combine.
- Place Wet Ingredients in a separate bowl and whisk until combined.
- Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).
- Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 – 15 times until just combined (few lumps ok, see video).
- Spoon about 1/4 of the batter into the tin (about 1.5cm / 3/5″ deep) and smooth surface.
- Dollop about 1/3 of the Cinnamon Sugar over the batter.
- Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter – dollop it on, the more the Cinnamon Sugar is moved about, the more swirls!
- Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
- Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don’t slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn’t hurt!
Notes
1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.
2. Don’t stress if you don’t get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it’s a win either way (swirls look better but I swear larger pockets taste better!).
Quick note : The reason I cover the cinnamon sugar with batter rather than having swirls on the surface is because the cinnamon sugar will burn if it’s exposed on the top of the bread for whole time it’s baking. It’s ok if some bursts through while baking, you just don’t want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.
3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!
4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).
5. Serves 8 to 10. I say 8 to be safe!
6. Easy Cinnamon Swirl Quick Bread nutrition.
Did You Make This Recipe?
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