3 Ingredient Cinnamon Swirl Bread

A Christmas Breakfast Anyone Can Make

The season of joy sure does come through like a whirlwind, doesn’t it? After wrapping presents, hanging decorations, and baking cookies for Santa, it’s easy to forget about Christmas morning breakfast. But everyone knows a yummy, hearty meal is a must-have for optimum festive energy. This simple semi-homemade 3 ingredient Cinnamon Swirl Bread recipe is ridiculously easy and quick to make, and you won’t believe how fabulous it is!

The Best (Easiest!) Christmas Bread

The secret ingredient in this 3-ingredient cinnamon swirl bread recipe is surprising and, well, not really that surprising… It uses canned cinnamon rolls for a nearly foolproof loaf that’s ready in just 45 minutes! Readymade cinnamon rolls stay softer and more like homemade bread when baked together as a loaf. We then coat the bread with a sweet, tangy cranberry lemon glaze that gets into every crevice between the slices. The glaze is made with the packaged roll icing combined with lemon zest and dried cranberries, so it’s effortless to whip up and perfectly festive to serve for Christmas. No one would ever know you used a can of pop-and-bake cinnamon rolls!

What 3 Ingredients You Need

Canned cinnamon rolls – “Grands” style large rolls are bestDried cranberries – choppedLemon – zested

How to Make Cinnamon Swirl Bread

First, preheat the oven to 350° F and 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 and set it aside for later use. Carefully pull the entire roll out of the can in one piece, like in the photo below. Place it in the loaf pan, seam side down. Gently pull it apart at the perforated edges to fill out the length of the pan… But don’t completely separate the rolls. 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, add the cinnamon roll glaze, chopped dried cranberries, and lemons zest to a small mixing bowl. Stir to combine and set aside. Once the bread comes out of the oven, lift it out of the pan by the edges of the paper, and set it on a baking rack. Drizzle or spoon the cranberry lemon glaze over the top of the loaf. Be sure to get the cranberry lemon glaze into each section, and coat the entire cinnamon roll bread evenly. How beautiful is that? Once the glaze cools (and sets) you can cut and serve the loaf.