Cinnamon Roll Quick Bread

Ok, people, wouldn’t it be amazing if you could get homemade cinnamon rolls without a three hour wait? I mean seriously, there are times I want a cinnamon roll and I do not have the time, or in some cases, the patience or energy to make them. I will admit this is not the exact same as a real cinnamon roll right out of the oven, but it is really good and definitely has the same ooey-gooey, cinnamon-y, goodness of a cinnamon roll. I also was quite pleased with the quick bread itself. It was moist and delicious! The only not so great thing, is this is soooo addicting. So make sure you share it with your friends! Try it out and I am positive y’all will like it!

You can find the original recipe here. Shannon’s site (Rumbly Tumbly) is amazing! She is also a huge cinnamon roll lover, so be sure to check out her site!

Cinnamon Roll Quick Bread

Ingredients:

For the bread:
2 cups of all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 egg
1 1/4 cups heavy cream, half and half, or milk (the higher the fat content of whatever you use, the better.)
1/3 cup of plain or vanilla yogurt or sour cream
1 tsp vanilla

For the cinnamon swirl:
1/3 cup brown sugar
2 tablespoons melted butter
2 teaspoons ground cinnamon

For the icing:
1/2 cup powdered sugar
2 tablespoons heavy cream, half and half, or milk.

Directions:

Preheat your oven to 350°.  Grease a 9 inch loaf pan and line it with a parchment paper sling.

Add sugar, egg, yogurt, vanilla, and cream into a large bowl and mix well until smooth.  Add flour, baking powder, and salt to the wet mixture, and mix until just combined.  Pour about 1/3 of the batter into your prepared pan.

Mix your cinnamon/sugar/butter mixture together and dollop about half of it in different spots all over the top of the batter in your pan.  Add another 1/3 of your batter over the top of the cinnamon/sugar mixture and spread it out evenly (batter will be thick, so it doesn’t have to be perfect) and then dollop the remaining cinnamon/sugar mixture over the top of that.  Pour the remaining batter on top of that, spread it out evenly, and then use a knife to swirl the batter all around inside the pan.

Place the pan into the oven and bake for 40-45 minutes until a knife inserted into the center comes out clean.  Mix glaze ingredients together.  When bread has cooled out of the oven for about 15 minutes, drizzle with glaze, and then let it set.  (Although to be truthful I went ahead and ate a piece before it had cooled. :)) Enjoy warm or cold.

Enjoy! We sure did!

~Kloé ♥♪