CINNAMON ROLL BREAD
2 cups all-purpose flour……………………………….1 TB baking powder
1/2 tsp salt………………………………..………………1/2 cup sugar
1 egg, lightly beaten…………………………………….1 cup milk (any kind ~ I like unsweetened vanilla almond, cashew or oatmilk)
2 tsp vanilla………………………………….…………...1/3 cup sour cream
4 TB softened butter
SWIRL INGREDIENTS
1/3 cup sugar……………………………………………..2 tsp cinnamon
2 TB water or flavored liquid coffee creamer (NOTE: suggestions below)
GLAZE INGREDIENTS
1/2 cup powdered sugar
1 TB milk or flavored liquid coffee creamer
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Pre-heat oven to 350. Spray a 9x5” bread pan (or 2 mini loaf pans + 1-2 cupcake liners) with non-stick baking spray.
In a large bowl, whisk together flour, baking powder, salt, and sugar. **
In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. **
Stir the wet ingredients into the dry ingredients with a wooden spoon.
In the same small bowl, mix swirl ingredients together. Use a tablespoon to drop and spread over the bread; then stick a butter knife down into the batter and make swirls through it (to make the cinnamon swirl inside); smooth the top.
Pour half of the batter mix into each pan. Spread the swirl mixture over the top; spread the rest of the batter mixture on top of the cinnamon swirl mixture.
Bake small loaves for about 30-35 minutes; and large loaf for 40-45 minutes (or until a toothpick comes out clean). Remove from the oven and cool on a rack for 15 minutes.
Meanwhile, make the glaze ingredients by gradually whisking the milk into the powdered sugar (1 tsp at a time) until smooth consistency. Remove bread from the pan and pour the glaze over the top. ** NOTE: You can leave the breads in the pan if you want to freeze them or give them as gifts **
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NOTE: Experiment with your favorite flavors of liquid coffee creamer: Caramel Macchiato, Hazelnut, Crème Brulee, Italian Sweet Cream would all be good