3-Ingredient Cinnamon Swirl Bread
User Reviews
5
3-Ingredient Cinnamon Swirl Bread
Description
Start by preheating the oven and lining a loaf pan with parchment over nonstick spray. The canned cinnamon rolls are removed from their can, keeping the dough intact, then gently stretched out in the pan to fill the length. The loaf is baked until golden brown, covering loosely with foil to prevent over-browning if needed.
Meanwhile, the original cinnamon roll glaze is mixed with chopped dried cranberries and lemon zest, creating a balanced topping that combines cinnamon sweetness with tart fruit and citrus aroma. After baking, the loaf is lifted from the pan and the cranberry-lemon glaze is drizzled over the top. Once set, it's ready to slice and serve.
The bread offers a moist crumb with characteristic cinnamon flavor swirls from the roll dough, contrasted by the chewy texture and brightness of cranberries and lemon on top. This straightforward loaf is suitable as a breakfast treat, snack, or dessert, requiring only a few pantry staples.
For variation, the cranberry and lemon zest can be omitted in favor of other additions like toffee chips, adapting the glaze and flavor accordingly.
Ingredients
- 17.5 ounce cinnamon roll canned, “Grands” style
- 2 tablespoons dried cranberries chopped
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350° F. Set out a 9 x 5-inch loaf pan. Spray the pan with nonstick cooking spray, then line it with a 9-inch strip of parchment paper that goes across the bottom and over the long edges.
- Pop open the can of cinnamon rolls. Remove the glaze for later use. Carefully pull the entire roll out of the can in one piece. Place it in the loaf pan, seam side down, and gently pull it apart at the perforated edges to fill out the length of the pan.
- Place the loaf pan on the center rack and bake for 40 minutes. If it starts getting too dark on top, loosely cover with a piece of foil.
- Meanwhile, mix the cinnamon roll glaze with the chopped dried cranberries and lemons zest.
- Once the bread comes out of the oven, lift it out of the pan by the edges of the paper, and set on a baking rack. Drizzle or spoon the cranberry lemon glaze over the top of the loaf.
- Once the glaze cools (and sets) you can cut and serve the loaf.
Notes
- Dried cranberries and lemon zest add tartness and depth to the glaze but can be omitted if preferred.
- Toffee chips make a good alternative addition to the glaze for a different flavor.
- Monitor the bread during baking; cover with foil if it becomes too dark before fully cooked.
- Using parchment paper with overhanging edges helps lift the loaf easily from the pan after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 445mg | 19% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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