Why have regular-sized loaves when you can make these delicious Mini Cinnamon Crunch Loaves? Made with Greek yogurt and almond milk, these mini loaves get a moist and fluffy texture. And the cinnamon crunch topping adds just the right amount of sweetness and crunch!
Mini desserts are not only adorable but make indulging in them that much sweeter! From our Mini Apple Crisps to our Mini Lemon Cheesecake Bites, we love creating mini versions of classic desserts. And these mini cinnamon crunch loaves are the perfect treat for snacking, sharing with friends, or giving as gifts.
Just make the dough, add it to your silicone mini loaf pan, sprinkle on the cinnamon crunch topping, and bake! In under an hour, you’ll have eight perfectly sized loaves that will make your kitchen smell like a cozy bakery.
What’s Needed to Make Mini Cinnamon Crunch Loaves
- All-purpose flour: This is the base of the dough, giving it structure and texture.
- Light brown sugar: Sweetens the dough and gives it a delicious caramel flavor. You’ll also need it for the cinnamon crunch topping.
- Ground cinnamon: The star of the show, giving these mini loaves that warm and cozy flavor! It also is part of the cinnamon crunch topping.
- Eggs: Eggs act as a leavening agent and help to bind the dough.
- Maple syrup: Maple syrup and cinnamon? Yes, please! What a wonderful pairing.
- Unsweetened almond milk: Adds moisture to the dough and keeps it light.
- 5% Greek yogurt: The secret to what makes these mini loaves incredibly moist.
- Silicone mini loaf pan: You’ll need a mini loaf pan of some kind to make this cinnamon bread recipe. We used two with four cavities each like this one below.
Silicone
Mini Loaf Pan
This silicone mini loaf pan is perfect for making these cinnamon crunch loaves! It’s also great for freezing single servings of soup or chili.
Sure thing! If you don’t have unsweetened almond milk on hand, you can use regular cow’s milk or any other plant-based milk like oat, coconut, or soy.
If you don’t have a mini loaf pan, you can use a regular muffin tin or even make one large loaf in a standard bread pan. Just adjust the baking time accordingly.
Yummy Additions to Mini Cinnamon Crunch Loaves
Make this cinnamon crunch bread recipe your own by adding some extra ingredients! Here are a few ideas to try:
- Nuts: Chopped pecans or walnuts would add an extra crunch and flavor.
- Chocolate chips: Who doesn’t love chocolate with their cinnamon? Add some mini chocolate chips for a delicious twist.
- Raisins: A classic addition to cinnamon bread, raisins add a chewy texture and extra sweetness.
- Dried cranberries: Swap out the raisins for dried cranberries for a more festive touch.
- Orange zest: Add some fresh orange zest to the dough for a burst of citrus flavor.
- Cream cheese swirl: For an indulgent twist, add a dollop of cream cheese frosting to the top of each mini loaf, or swirl some plain cream cheese into the batter before baking.
- Maple glaze: Drizzle a simple maple glaze over the top of these mini loaves for a sweet and sticky finish.
here’s a tip!
Baking time will vary depending on pan size. We used a mini loaf pan that can hold up to 1 cup. For this recipe, each loaf got ½ cup + 2 tablespoons of batter.
Store these mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap and freeze the individual loaves for up to 3 months.
To thaw, simply leave them at room temperature or pop them in the microwave for a few seconds.
What to Eat with These Mini Cinnamon Crunch Loaves
Level up this delicious cinnamon swirl bread with some ice cream for a sweet treat, or enjoy it as breakfast bread with your favorite coffee or tea. We especially love this Blueberry Muffin Banana Nice Cream or Lemon Cheesecake Nice Cream.
For beverages, try our Pour Over Coffee or Chai Tea Latte!
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Preheat the oven to 350℉. We used a silicone mini loaf pan. If you use something else, spray them with cooking spray and set aside.
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Place the dry ingredients into a bowl and mix to combine. Set aside.
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Then, in a large bowl, crack two eggs and whisk. Add maple syrup, vanilla extract, almond milk, avocado oil, greek yogurt, and mix.
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Add the dry ingredients to the wet ingredients and mix.
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In a small bowl, combine the brown sugar, cinnamon, and softened butter for the topping.
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Transfer the batter to the mini loaf pans and top with about 1 tablespoon of the brown sugar cinnamon mixture.
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Place the mini loaves in the oven at 350℉ and bake for 20-25 minutes or until the center is fully cooked.
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Let the loaves cool for 20 minutes before transferring to a wire rack to cool completely.
- Baking time will vary depending on pan size. We used a mini loaf pan that can hold up to 1 cup. For this recipe, each loaf got ½ cup + 2 tablespoons of batter.
- Store in an airtight container with a paper towel to maintain the crunch on the top.
Calories: 222 kcal, Carbohydrates: 40 g, Protein: 5 g, Fat: 5 g, Fiber: 1 g, Sugar: 20 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
