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.
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.
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!!
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.
This looks delicious, and not too difficult. Thanks for sharing Jo, can’t wait to try it!
That looks yummy. Might have to bake it this Friday since we are expecting some snow.
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’.
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!!!