Cinnamon Roll Bread

I won’t apologize….I’ll just tell you the truth.  I my way into Hubby’s heart from baking.  I’ve gotten really good at spotting recipes that I know Hubby will like just by reading the ingredients.  I saw this recipe in my Facebook feed and knew immediately that I was going to give it a try…
First reason-It looked YUMMY!!
Second reason-I felt so awful that Hubby was fighting the cold to get the cattle fed.  It was 40 below wind chill here Sunday morning so I thought this might be a nice treat for him to come home to.

Cinnamon-roll-bread

Looks yummy, right??  Best yet, it is super-super easy.  There is no making a bread dough with yeast.  There is no rising.  It’s really more like a coffee cake….it’s a must try recipe.  Here’s how it looks sliced.

Cinnamon-roll-bread-1

Ready for the recipe…it’s easy.

Bread:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 egg
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream (I had vanilla greek yogurt so I used that)

Swirl:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly

Frosting:
1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F. Spray a loaf pan with cooking spray.  Whisk together the flour, baking powder, salt, and sugar. Set aside.  In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).

Bake for 45-50 minutes or until the center tests done with a toothpick.

Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.

Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

I didn’t see anywhere to credit the recipe to or to link to.

As soon as the bread came out of the oven I knew I had to quick snap some pictures because I knew it would be gone in a flash.  I also knew that I needed to immediately sit down at the computer and write this post so I didn’t loose the recipe!!

5 thoughts on “Cinnamon Roll Bread

  1. Cindy

    It’s a good thing my oven doesn’t work, because I’d be making this first thing. I’m the
    only one here and would have to eat it all. Thanks for sharing – in case I get the oven
    fixed.

    Reply
  2. Robby

    I’ve made something similar and it is a dangerous thing. I did use brown sugar in the filling or swirl just to take it a step closer to ye olde cinnamon rolls. Not necessary, but DH said it was ‘better than I remember’.

    Reply
  3. Terri L

    Thanks so much for the wonderful recipe! I love Cinnamon Rolls and Quick Breads. The combination is sure to be a winner in my house! I can’t wait to make some…..YUMMY is right!!!

    Reply

Leave a Reply

Your email address will not be published.