Easy Cinnamon Roll Bread
from the kitchen of Trudy Escoubas

BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons pure vanilla extract
⅓ cup plain Greek yogurt, or sour cream

SWIRL:
⅓ cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly

GLAZE:
½ cup powdered sugar
2 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F.

Butter or spray a glass loaf pan.

In a small bowl, 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 until just combined. Pour into the prepared loaf pan.

In a small bowl, mix the swirl ingredients together. Drop by tea-
spoonfuls onto the top of the bread; then use a knife to swirl it
a couple of times into the batter. (Do not over-mix 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
cooled, drizzle the glaze over the top of the bread.


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