Cinnamon Roll Bread
Quick and easy Cinnamon Roll Bread with a cinnamon topping. No yeast required!
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 egg room temperature, slightly beaten
- 1 cup milk I used 1%
- 2 tsp vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 1/3 cup granulated sugar
- 2 tsp cinnamon
- 2 tbsp water
- 1/2 cup powdered sugar
- 1 tbsp milk
Preheat your oven to 350 degrees and prepare a bread pan (about 9×5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter. In a large bowl combine flour, baking powder, salt, and sugar. In a small bowl combine egg, milk, vanilla extract, and yogurt or sour cream.
Combine the dry ingredients with the wet and stir to combine. You can use a large wooden spoon for this. Pour the batter into the prepared bread pan.
In a small bowl, combine the swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon, and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
Bake for 45-50 minutes or until you insert a toothpick into the middle of the bread and it comes out clean.
Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes.
Meanwhile, make the glaze by combining 1/2 cup powdered sugar with 1 tablespoon milk.
Remove the bread from the pan and allow it to continue cooling completely.
When the bread has completely cooled, pour the glaze over the top and serve. Enjoy!