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Autumn· Baking· Christmas· Food Gifts· Gifts From The Kitchen· Gluten Free Recipes· Recipes· Thrifty Living

Cinnamon Roll Quick Bread

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Cinnamon Roll Bread has become one of my favorite quick bread recipes around casa
twelveOeight.  It makes a great bread to serve for a coffee play-date with friends, as 
well as a wonderful addition to our Christmas morning breakfast.
I think I may whip up a few extra batches this year to wrap up and keep on hand for 
last minute gift giving (and to feed weary elves) too. 
Getting the fluffy, sweet taste of a cinnamon roll without using yeast is the best part
of making a quick bread.  Well, the icing may be the best part.  Not waiting for dough
to rise is the runner up.
Apparently, cinnamon is a thermogenic as well as it speeds up your metabolism.
Bring on the cinnamon!
See, you feel better about the icing don’t you? 
Me too 🙂

Cinnamon Roll Quick Bread Recipe

makes one regular size loaf or three mini loaves
adapted from this recipe 
bread:
2 cups of flour or gluten free flour blend
1 T. baking powder
1/4 t. salt
3/4 cup sugar
1 egg
1 cup of milk or milk substitute
1/3 cup sour cream
swirl:
1/2 cup sugar
3 t. cinnamon
icing:
1 1/4 cups powdered sugar
2 T. milk or milk substitute
Preheat oven to 350*
Grease baking pan(s).  In a mixing bowl combine first four ingredients and set aside. 
In a second bowl, combine the egg, milk and sour cream, and add to the flour mixture.
Blend well and even distribute the swirl mixture in a lengthwise line across the top of 
each loaf.  Using a knife or fork, swirl the mixture into the dough a few times to create
a pattern without over-stirring.  You want to keep the swirly effect.
Bake one loaf for approximately 40 minutes, or three mini loaves for about 25 until 
they are turning golden on top and a toothpick comes out clean when tested.
Remove from oven, and cool on a baking rack.  Once loaves are cool, you may leave
them in their baking pans, or remove and drizzle with icing mixture.
Enjoy!

Click HERE for our Eggnog Bread recipe

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Comments

  9. Hi there! Found your recipe on Pinterest- thanks for sharing!

    Question- I made it exactly as you posted and put it in a single loaf pan, but when I went to sprinkle on the "swirl." the amount of the sugar/cinnamo mix covered the entire top of the loaf almost a quarter of an inch! It was impossible to "swirl" it b/c it was so thick. I ended up just kind of mixing

    Reply

    • I agree Sturgmom, I just made this recently and my loaf was brown because it was way too much cinnamon topping for that much dough. Next time I will half or even quarter the amount, mix in, then bake.

      Reply

  10. Hi @ Sturgmom! I would use a spoon to gently fold in the cinnamon and sugar mix into the batter before baking if it seems to thick across the top. Sounds like it turned out good!! 🙂
    Tanya

    Reply

  12. Tanya I think I can smell it from here! Yum!! Thank you so much for linking up to Get Your DIY On! I hope you'll join us today with your "all-star" projects!!

    Mandy @ The Hankful House Blog

    Reply

  13. You actually make it seem so easy with your presentation but I
    find this matter to be really something which I think
    I would never understand. It seems too complicated and very broad for me.

    I’m looking forward for your next post, I will try to get the hang of it!

    Reply

  14. 72M40Z It’а†s really a great and helpful piece of information. I’а†m glad that you just shared this helpful information with us. Please stay us up to date like this. Thanks for sharing.

    Reply

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