This no yeast cinnamon bread is sweet, soft and fluffy and so easy to make with no yeast plus the delicious aroma of cinnamon and sugar while this loaf bakes in your oven is irresistible!Â
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Quick Cinnamon Bread
This no yeast cinnamon bread takes the best part of my favorite swirled cinnamon bread and combines it with the technique from my homemade no yeast bread! It’s soft, sweet and has a tender crumb that is not muffin-like like most quick breads tend to be.
It’s a bread loaf made without yeast which is great when you don’t have time for rising and kneading times. The dough gets rolled out like my no yeast cinnamon rolls, which gives it that ‘real bread’ taste and feel and best of all it’s so easy to make!
Why You’ll Love This Easy Cinnamon BreadÂ
- No yeast or starter: This no yeast cinnamon bread requires no yeast, no rising time and no kneading! It’s really the best cinnamon bread when you need a quick homemade bread fix.
- Easy and flavorful: This easy cinnamon bread with no yeast can be made in only one hour with pantry ingredients and everyone always loves the sweet cinnamon sugar flavor.Â
Ingredient Notes
- Yogurt: Plain whole milk yogurt lends a soft texture to the bread the same way buttermilk does in quick bread recipes.
- Egg: One large egg enriches the dough while providing moisture and binding.
- All-purpose flour: I have not tested this recipe with bread flour or gluten free flour. It’s always best to follow the recipe as it’s been tested!
- Granulated sugar: Adds sweet taste to the dough.
- Baking powder and baking soda: Two leavening agents that are needed since there is no yeast. Always ensure that they are fresh!
- Salt: Just a pinch unless using unsalted butter then add ¼ teaspoon of salt.
- Butter: I used salted butter. It needs to be cold and cubed.
- Cinnamon sugar filling: Brown sugar, granulated sugar, cinnamon and softened butter make up the filling in this cinnamon quick bead.
- Optional: Nuts like walnuts or pecans and raisins.
How to Make No Yeast Cinnamon Bread
Next, in a medium bowl whisk the dry ingredients including the flour, sugar, baking powder, baking soda and salt then add the butter and mix to form coarse crumbs.Â
In the bowl of a stand up mixer or using an electric mixer, beat the yogurt and egg for one minute until light and frothy. Add the flour mixture and combine on low to form a soft dough.
Move the dough to a lightly floured flat surface and pat into a rectangle, then roll with a flour rolling pin a larger rectangle.Â
Combine filling then spread on top of the dough, sprinkle with the chopped nuts or raisins if using.
Then roll up from the shorter side and place in the prepared pan.
Bake until the top is golden brown and baked through. Immediately remove from the pan and let cool on a wire rack.
Baking Tips and Variations
- Follow the recipe closely and pay close attention to ingredients that need to be at room temperature and ingredients that need to be cold. Yogurt and eggs at room temperature incorporate more evenly into the dough, while cold butter helps create a softer texture in the bread while it bakes.
- For this bread to rise properly, you want to get it into the oven as quickly as possible after shaping. This ensures that the baking powder and baking soda provide that quick rise!
- At Christmas I love to shape the no yeast quick bread dough into a candy cane shape and bake on a parchment lined baking sheet.Â
- If using raisins be sure to soak them for 10-15 minutes in boiling water to plump them up then drain well and pat dry. You could also soak them in orange juice or even rum.Â
- This cinnamon swirl bread with no yeast is done when you insert a toothpick into the center and it comes out with just a few crumbs. The top will also be golden brown.
- Drizzle with a simple glaze after the bread has cooled before serving! I love vanilla glaze from my easy blueberry cake.
Storing and Freezing
- Store: As with most homemade quick breads, this is best on day one but does keep well up to 3 days stored in an airtight container. I love to enjoy it sliced and toasted although it would be great as French toast or bread pudding, too.
- Freeze: This cinnamon bread freezes well either whole or in slices. Wrap with plastic wrap then in aluminum foil and place in a freezer safe bag. Store for 2-3 months in the freezer. Thaw wrapped at room temperature and enjoy.Â
More Sweet Cinnamon Recipes
This No Yeast Cinnamon bread is the perfect alternative to a traditional yeast bread. Easy and delicious. I hope you love it too! Enjoy.
FOR THE DOUGH
- 1 cup yogurt (plain whole yogurt) (room temperature)
- 1 large egg (room temperature)
- 2½ cups all purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon of salt)
- ½ cup butter (cold and cubed)
FOR THE FILLING
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¾ tablespoon cinnamon
- ¼ cup butter (very soft)
EXTRAS
- â…“ cup finely chopped nuts or raisins (optional)
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Pre-heat oven to 375F/190C. Grease and flour or spray a 9 inch / 23cm loaf pan.
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In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt, add the butter and mix to form coarse crumbs.
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In a large mixing bowl or stand mixture beat the yogurt and egg one minute, add the dry flour ingredients and combine on low to form a soft dough.
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Move the dough to a floured flat surface and pat into a rectangle, if too sticky then add a little more flour, then roll (long side) with a flour rolling pin to a 11×8 inch / 28x20cm rectangle. Spread the filling on top of the dough, sprinkle with the chopped nuts or raisins, roll up from the shorter side and place in the prepared loaf pan.
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Bake for approximately 20-25 minutes check for doneness with a toothpick. Immediately remove from the pan and let cool on a wire rack. Drizzle with a simple glaze if desired before serving. Enjoy!
If you prefer for Christmas you could shape the dough into a candy shape on a parchment paper lined baking sheet.
How to store the No Yeast Cinnamon Bread
Store: As with most homemade quick breads, this is best on day one but does keep well up to 3 days stored in an airtight container. I love to enjoy it sliced and toasted although it would be great as French toast or bread pudding, too.
Freeze:Â This cinnamon bread freezes well either whole or in slices. Wrap with plastic wrap then in aluminum foil and place in a freezer safe bag. Store for 2-3 months in the freezer. Thaw wrapped at room temperature and enjoy.Â
Calories: 3379kcal | Carbohydrates: 398g | Protein: 57g | Fat: 179g | Saturated Fat: 98g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 55g | Trans Fat: 6g | Cholesterol: 584mg | Sodium: 1899mg | Potassium: 1817mg | Fiber: 16g | Sugar: 140g | Vitamin A: 4792IU | Vitamin C: 2mg | Calcium: 812mg | Iron: 19mg