Best 6 Quick Easy Cinnamon Bun Breadcake Recipes

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Get ready to tantalize your taste buds with the delectable "Quick and Easy Cinnamon Bun Breadcake"! This irresistible treat combines the best of both worlds, merging the flavors of classic cinnamon buns with the comforting warmth of breadcake. With its soft, tender crumb, sweet cinnamon swirl, and crunchy pecan topping, this breadcake is sure to become a favorite in your kitchen. Whether you're looking for a cozy breakfast dish, an afternoon snack, or a delightful dessert, this recipe has you covered. So grab your apron, gather your ingredients, and let's embark on a culinary journey to make the most delicious cinnamon bun breadcake in no time!

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON BREAD I



Cinnamon Bread I image

This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  • Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
  • Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  • Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.4 g, Cholesterol 31.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 368.5 mg, Sugar 19.9 g

CINNAMON LOAF



Cinnamon Loaf image

This sweet cake-like bread is easy to make and great to serve at breakfast, with dinner or as a snack. It freezes well, so you can keep loaves on hand for yourself as well as for gift-giving. -Dorothy Bateman of Carver, Massachusetts

Provided by Taste of Home

Time 1h5m

Yield 14 servings.

Number Of Ingredients 10

1/4 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 173 calories, Fat 4g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.

CINNAMON SWIRL QUICK BREAD



Cinnamon Swirl Quick Bread image

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. -Helen Richardson, Shelbyville, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons whole milk

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERY CINNAMON CAKE



Buttery Cinnamon Cake image

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Provided by Leta Harris

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
  • In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  • To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 41 g, Cholesterol 53.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 284.3 mg, Sugar 26.9 g

QUICK AND EASY CINNAMON BUNS



Quick and Easy Cinnamon Buns image

Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.

Provided by Rosie Reynolds

Categories     Breakfast     Dessert     Cinnamon     Bake     Quick & Easy     Buttermilk     Vegetarian     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 13

150 g (5 oz or scant ⅔ cup) butter, plus extra for greasing
100 g (3½ oz or generous ¾ cup) confectioner's sugar, sifted
½ teaspoon vanilla bean paste or extract
1 tablespoon boiling water
250 ml (8½ fl oz or 1 cup) buttermilk
2 teaspoons ground cinnamon
¼ teaspoon mixed spice
75 g (2½ oz or scant ½ cup) soft light brown sugar
25 g (1 oz or 2 tablespoons) caster (superfine) sugar
300 g (10½ oz or 2½ cups) all-purpose flour, plus extra for dusting
1 teaspoon baking powder
½ teaspoon baking soda
Salt

Steps:

  • Melt the butter in a small pan or in a bowl in the microwave.
  • Lightly grease a large baking tray with the extra butter.
  • To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
  • To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
  • Preheat the oven to 400°F.
  • To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
  • Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
  • Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
  • Make ahead
  • Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
  • The shortcut
  • No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.

QUICK & EASY CINNAMON BUN BREAD/CAKE



Quick & Easy Cinnamon Bun Bread/Cake image

Delicious coffee cake/cinnamon bun dessert adapted from bakingbites.com. (Mixture starts out more like a batter than a dough, so please DO NOT add additional flour!)

Provided by Karen..

Categories     Yeast Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoons active dry yeast or 4 teaspoons fast rising yeast
2/3 cup warm milk (100-110F, low fat is fine)
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 large egg
3 tablespoons butter, cold
3/4 cup brown sugar
1 teaspoon ground cinnamon
vanilla frosting or confectioner's sugar icing

Steps:

  • Lightly grease an 8×8-inch square baking pan.
  • In a large bowl, combine flour, sugar and salt.
  • Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture.
  • Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
  • While the dough rests, mix together butter, brown sugar and cinnamon in a small bowl using fingers until all the butter has been incorporated into the sugar and mixture is crumbly.
  • Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.).
  • Place pan into a cold oven, then set the oven temperature to 350°F.
  • Bake for about 25 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
  • Let cool slightly and frost or ice as desired.

Tips:

  • Use fresh yeast. Fresh yeast is more active than dry yeast and will produce a better rise.
  • Proof the yeast before using it. This will help to ensure that the yeast is active and will produce a good rise.
  • Use warm milk or water. The liquid should be warm to the touch but not hot, as this will kill the yeast.
  • Add the sugar and salt to the liquid before adding the yeast. This will help to prevent the yeast from coming into direct contact with the salt, which can kill it.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will make the bread more chewy.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • Punch down the dough and divide it into 12 equal pieces. Roll each piece of dough into a rope and then shape it into a cinnamon bun.
  • Place the cinnamon buns in a greased 9x13 inch baking pan. Let the buns rise for another 30 minutes.
  • Bake the cinnamon buns at 375 degrees Fahrenheit for 25-30 minutes, or until they are golden brown.
  • Let the cinnamon buns cool for a few minutes before frosting them.

Conclusion:

This cinnamon bun breadcake recipe is a delicious and easy-to-make treat that is perfect for any occasion. The breadcake is moist and fluffy, with a sweet and cinnamony flavor. The cream cheese frosting is the perfect finishing touch to this delectable dessert. With a few simple tips and tricks, you can make this recipe your own and enjoy a delicious and satisfying cinnamon bun breadcake that will impress your family and friends.

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