Picture this: it’s a lazy Sunday morning in autumn. The leaves are orange and the air is crisp. You wake up craving a chewy cinnamon bun for breakfast, but have no intention of actually putting on pants and leaving the house. It is Sunday, after all.
Dang it, if only you had made and prepped a batch of cinnamon buns the night before so they could rise and be ready to bake by morning.
I wish I was that type of person; the kind that makes cinnamon buns on a Saturday night, who meal preps on Sundays to make weeknight cooking a breeze. I wish I had a freezer stocked with a plethora of ready-to-go casseroles and go-to pasta sauces. I really, really wish I was that prepared.
In reality, when it comes to food, I really am a last-minute kinda gal. My cravings come on strong, and without warning, so when I want a cinnamon bun, well, there’s no time to wait.
For those like me (goooo team!), the key to satisfying these unpredictable cravings is a recipe that acts as a work around. This cinnamon roll loaf – this utterly delicious cinnamon roll loaf – tastes just like a cinnamon bun but without all the work. Beat, mix, pour, bake, and eat. It’s as simple as that. No waiting for the dough to rise, no need for a rolling pin.
This cinnamon loaf checks all the boxes:
☑ a moist, coffee cake-like base.
☑ a heavily spiced, cinnamon filling.
☑ a slight crunch from pecans (swap with raisins, if that’s your jam).
☑ a sweet and satisfying sugar glaze.
☑ all in a portable, grab-and-go slice.
I cannot tell you how much I love this loaf. It’s simple to make, it’s ready in an hour, there’s only about 15 minutes of actual hands-on prep work, and the majority of ingredients are pantry staples, meaning you can make it whenever the mood hits! Plus, it will make your house smell utterly amazing.
The best part about this recipe is that it’s easy to alter to your taste. Don’t like pecans? Use raisins, or just omit entirely. Prefer a softer cinnamon taste? Don’t use quite as much. Try adding a bit of orange zest, nutella, or chocolate. The possibilities are endless!
Although, you can’t go wrong with a classic. The simple cinnamon and sugar combo is divine.
My one tip: make a double batch!
|Cinnamon Pecan Swirl Loaf|| |
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter (1 stick), softened
- ½ cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ¾ cups milk (I use skim)
- Brown Sugar Filling:
- ½ cup packed brown sugar
- ½ cup chopped pecans or raisins
- ¼ cup butter (1/2 a stick), softened
- 1 Tbsp all-purpose flour
- 1 Tbsp ground cinnamon
- 1 cup icing sugar
- 2 Tbsp milk
- Preheat oven to 350°F. Line a loaf pan with parchment paper, hanging the edges over the sides. Spray with cooking oil; set aside.
- In a small bowl, mix together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in eggs, vanilla, and milk. Add dry ingredients to the wet, mixing until just smooth.
- In another small bowl, mix together the brown sugar filling ingredients; set aside.
- Pour half the batter into prepared loaf pan, top with ¾ of the brown sugar filling, then remaining batter, then remaining filling. Using a knife, swirl the batter to create a marbled effect. Sprinkle with more pecans, if desired.
- Bake for 55-60 minutes until a toothpick inserted in the centre comes out clean. Let loaf cool for 1 hour in the loaf pan, then transfer to a wire rack to cool completely.
- When loaf has cooled, make glaze: mix together icing sugar, milk, and cinnamon. Pour over loaf.