Tinhateats

Einkorn Cinnamon Swirl Bread (Naturally Sweetened, No-yeast Quick Bread)

There’s nothing better than a warm slice of einkorn cinnamon swirl bread fresh from the oven. This naturally sweetened, no-yeast quick bread is made with wholesome einkorn flour and a cozy cinnamon sugar swirl that bakes up soft and tender every time. Unlike traditional yeast breads, this einkorn cinnamon bread comes together quickly with simple pantry ingredients—no rising required. It’s perfect for breakfast, brunch, or a lightly sweet treat, and a delicious way to enjoy baking with ancient grains.

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tinhateats
November 1, 2025
9:51 am
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Why you'll love this homemade cinnamon swirl bread

Made with einkorn flour – easier to digest and naturally rich in nutrients.
Quick-bread simplicity – no rising, no kneading, no waiting.
Loaded with cinnamon swirl – every slice has that gooey, spiced center.
Naturally sweetened option – skip the icing for a refined sugar–free loaf.
Bakery-style icing shell – optional, but perfectly snappy and nostalgic.

Tell me I’m not the only one who finds cinnamon rolls absolutely irresistible — like true Achilles heel irresistible.

There’s something about that soft, pillowy dough wrapped around sweet, spiced butter that hits every single comfort-food nerve. Honestly, as someone who’s constantly testing recipes, even the most disciplined baker is powerless against a warm cinnamon roll fresh from the oven. That swirl of cinnamon butter… slightly gooey, slightly caramelized at the edges… it’s basically edible therapy. And fun fact: that “Achilles heel” effect is actually science. The combination of sugar, fat, and aroma triggers dopamine in the brain, creating that can’t-stop-thinking-about-it feeling. So yes — cinnamon rolls are officially, scientifically, unfairly addictive.

There’s just one tiny catch with cinnamon rolls: as magical as they are, they’re also a bit of a project. Yeast, rising time, shaping, waiting (so much waiting). And while I will never say no to a true cinnamon roll moment, sometimes I want those same cozy, cinnamon-swirl vibes without committing to a full afternoon of baking.

That’s exactly why I created this einkorn cinnamon swirl bread. It’s an easy einkorn quick bread—no yeast, no rising—baked into a simple loaf that delivers all the warm cinnamon-sugar comfort we crave, just in an easier, sliceable form. Same irresistible swirl, same buttery cinnamon flavor, way less effort and naturally sweetened too.

And if you are in the mood for the full, pillowy, pull-apart experience, my einkorn cinnamon rolls are always worth the time, but this bread is what I reach for when the craving hits now.

This loaf is loaded with a rich, buttery cinnamon swirl through the center and topped with a snappy glaze that cracks just like a classic bakery icing. Skip the glaze, and it becomes a naturally sweetened einkorn quick bread—perfect for everyday baking. If you love this recipe, you’ll definitely want to try my Brown Butter Einkorn Banana Bread or my Einkorn Zucchini Bread for more wholesome, from-scratch loaf options.

Ingredients needed for this einkorn cinnamon swirl bread

Einkorn Cinnamon Swirl Loaf

All-purpose einkorn flour – The foundation of the loaf; provides structure with a tender, soft crumb thanks to einkorn’s lower gluten strength.
Baking powder – The primary leavening agent that helps the loaf rise tall and fluffy.
Ground cinnamon – Adds warm spice throughout the batter, reinforcing classic cinnamon roll flavor.
Ground cardamom – Enhances the cinnamon with a subtle floral warmth and depth.
Baking soda – Reacts with acidic ingredients to boost rise and create a lighter crumb.
Fine sea salt – Balances sweetness and sharpens all the flavors.
Salted butter – Adds richness, moisture, and that classic buttery bakery flavor.
Maple syrup – Naturally sweetens the loaf while adding moisture and a gentle caramel note.
Sour cream – Adds fat and acidity for a moist, tender crumb and helps activate the baking soda.
Buttermilk – Add moisture and tenderizes the einkorn bread.
Eggs – Provide structure, richness, and help bind everything together.
Vanilla bean paste or extract – Rounds out the sweetness and enhances the warm spices.

Cinnamon Swirl Filling

Butter – Carries flavor and creates that gooey, cinnamon-roll-style swirl.
Coconut sugar & Maple sugar – Adds sweetness with a deep, caramel-like flavor that pairs beautifully with cinnamon.
Ground cinnamon – The star of the swirl, delivering bold, cozy spice in every slice.
Ground cardamom – Adds complexity and warmth to the cinnamon filling.
Vanilla bean paste or extract – Enhances sweetness and ties the flavors together.

Icing/Glaze (Optional)- Omit if wanting to keep refined sugar free

Powdered sugar – Creates a smooth, crackly glaze once set.
Maple syrup – Adds natural sweetness and depth to the icing.
Half-and-half – Thins the glaze to the perfect pourable consistency.

Tips

Layer the cinnamon swirl (don’t fully mix it in). Pour half the batter into the pan, add the cinnamon filling, then top with the remaining batter. Lightly swirl with a knife — too much swirling will muddy the layers.

Use room-temperature ingredients. Eggs, sour cream, and buttermilk should be at room temperature so the melted butter doesn’t seize and the batter emulsifies smoothly.

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Step By Step Directions-How to make einkorn cinnamon bread

Prepare loaf pan & dry ingredients

Preheat oven to 350 degrees Fahrenheit and line a 9x5 loaf pan with parchment paper. To a bowl add einkorn flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk and set aside.

Mix wet ingredients

Combine wet ingredients- To a bowl add in melted and cooled butter, maple syrup, eggs, sour cream, buttermilk and vanilla bean paste or extract. Whisk together until well combined.

Combine wet and dry ingredients

Combine dry with wet ingredients: Gently fold in your dry ingredients to your wet mixture. Allow batter to rest while you make the cinnamon filling.

Make cinnamon filling

Combine melted butter, coconut sugar, maple sugar cinnamon, cardamon and vanilla to a bowl and mix until it forms a course sandy texture.

Fill the loaf pan

Pour half of the batter into the prepared loaf pan. Spread or dollop 1/2 of the cinnamon filling evenly over the batter. Add the remaining batter on top, then finish with the remaining cinnamon filling. *Optional to swirl the loaf by taking a butter knife, gently swirl the batter down the length of the pan and back up once. Avoid over-swirling to keep the cinnamon layers distinct.

Bake and frost

Bake in 350 degree Fahrenheit oven for 45-55 minutes or until a toothpick inserted comes out clean or with minimal crumbing. Mix together the icing ingredients until smooth. The icing should be thick, pourable and able to ribbon off a spoon. Thin out more if needed or to thicken a tad add a bit more powdered sugar. Once the loaf has cooled pour over the top and allow to set for 30 minutes.

Frequently Asked Questions

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.

Can I skip the icing?

Yes! Without the icing, this loaf is naturally sweetened without any refined sugar and perfect for breakfast or snacking.

Can I make this ahead of time?

Absolutely. This bread tastes even better the next day once the flavors settle. Store covered at room temperature and avoid slicing until ready to serve to prevent drying out. Can be stored for up to 3 days on the counter.

What if my butter seizes/coagulates because my other ingredients were too cold?

Sometimes, butter seizing like this is a total loss, and you may have to start over — but don’t give up just yet! This happens to all of us, and often it can be saved. Butter can seize, coagulate, or curdle when it meets cold liquids like eggs, milk, or buttermilk because:

Fat solidifies at low temperatures.
Cold liquids “shock” the butter, causing it to clump or separate.
This is especially noticeable in recipes with sugar, eggs, or acidic liquids like buttermilk.

If this happens, don’t panic! You can gently bring your mixture back together:

1. Warm the liquids gradually: Place your bowl of cold ingredients into a slightly larger bowl of warm water (like a double boiler) and stir until the butter softens and recombines.

2. Microwave carefully: Heat the mixture in 10-second increments, stirring after each interval, until the butter is soft and fully incorporated.

With this approach, your butter should blend smoothly, giving your einkorn cinnamon swirl bread the tender, buttery texture it deserves.

Can I replace the sour cream with yogurt?

Yes you can replace sour cream with yogurt, just make sure it is full fat plain yogurt.