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 | | Print |
- 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
- .
- Glaze:
- 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.
Just saw this recipe on Pinterest and immediately started drooling! Running to my kitchen to make it ASAP!
How’d it turn out, Mary Ann? Did you lick the loaf pan? Not that anyone would do that…. *ahem*
I made this last year for our women’s tea at church. It was a hit. Making it again this month.
Thank you for this recipe.
Wonderful to hear, Rita! 🙂
In step 7 it says add powdered sugar, milk, and cinnamon; however the cinnamon amount is not listed under the “Glaze” section. Nor do the instructions ever say to divide the 1 Tbsp of cinnamon called for in the “Brown sugar filling” ingredient list.
Since mine is in the oven now, I think I will add 1/2 tsp to my glaze ingredients.
Hi! I was going to make this but was wondering, for the brown sugar filling – should that be beat together or should the butter be mixed in melted?
I made this because quarantine lol it’s delicious and I love it I didn’t make the icing but still good!
I made this loaf for my mother for Mother’s Day and I just shipped it off to her. I resisted the urge to try it, but I can’t wait to hear what she thinks of it.
Can someone please tell me how long it will last? I wrapped it well with plastic wrap, but it’s taking 4 days to reach her. How long will this cake stay good? Thanks!
Hi! I’v just made this but hav found that the cinnamon filling was vry thick & paste like so I could not get an even spread on the base – any idea where I’ve gone wrong? (I did have t change the cups to oz as I’m in the uk)
Still tastes great mind you!
Made this today. Still in the oven. Doubled recipe. A little concerned about 2 T. Cinnamon in the filling. Seems like a lot. We’ll see😏
Does doubling the recipe still just make one loaf or two?
What size loaf pan should be used for this recipe?
Hi, I’ve been looking for something similar to Sara Lee Pecan Pie we used to have in the UK supermarkets and this recipe is the closest I could find – absolutely delicious!
The only question is how do you stop cinnamon and pecan filling from sinking to the bottom of the tin?
I am wanting to try your recipe, but I have a couple questions. In step 4. Do I mix all 5 ingredients together at the same time and should I use a mixer or do it by hand? Also, does the glaze need cinnamon? If so, how much? Thank you! Jadekat