This Easy Cinnamon Roll Bread recipe is a delightful twist on classic cinnamon rolls. With its soft, fluffy texture and irresistible cinnamon swirl, it’s sure to become a favorite in your household. The simple ingredients and straightforward instructions make it a breeze to whip up, even on busy mornings. Plus, the sweet glaze adds the perfect finishing touch, making it a treat that’s hard to resist. Whether enjoyed for breakfast, brunch, or as a sweet snack, this cinnamon roll bread is bound to satisfy your cravings and leave you wanting more.
Ingredients:
Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 egg, room temperature
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
Swirl:
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted and cooled slightly (can use water instead)
Glaze:
- 1/2 cup powdered sugar
- 2 – 3 teaspoons cream or milk (as needed for consistency)
Instructions:
- Preheat the oven to 350°F (175°C). 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 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.
FAQs:
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the bread may be slightly denser.
- Can I use a different type of yogurt or sour cream?
- Yes, you can use any type of yogurt or sour cream you have on hand, but make sure it is plain and not flavored.
- Can I make this bread ahead of time?
- Yes, you can bake the bread ahead of time and store it in an airtight container at room temperature for up to 2 days. Glaze before serving.
- Can I freeze this bread?
- Yes, you can freeze the bread without the glaze. Wrap it tightly in plastic wrap and aluminum foil, then thaw and glaze before serving.
- Can I add nuts or raisins to the swirl?
- Absolutely! Feel free to customize the swirl by adding chopped nuts, raisins, or even chocolate chips for extra flavor and texture.
- Can I double the recipe to make two loaves?
- Yes, you can double the ingredients to make two loaves. Simply divide the batter evenly between two loaf pans and adjust the baking time as needed.
- Can I skip the glaze?
- While the glaze adds a delicious finishing touch, you can certainly skip it if you prefer a less sweet bread.
- Can I use almond or soy milk instead of regular milk?
- Yes, you can use almond or soy milk as a dairy-free alternative, but keep in mind that it may slightly alter the flavor of the bread.
Tips:
- For an extra burst of flavor, add a pinch of nutmeg or cardamom to the cinnamon swirl mixture.
- Be careful not to overmix the swirl into the batter, as it may cause the cinnamon streaks to disappear.
- To ensure the bread is fully cooked, insert a toothpick into the center – it should come out clean or with a few moist crumbs attached when done.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and becoming too runny.