Cinnamon sugar is one of my weaknesses. It is the perfect combination of sweet with spice in my opinion. And now with this sugary cinnamon roll cake, I can have my fix at any time of day. It is easy to eat on the go, have for breakfast or enjoy as a dessert or late night snack. This is such an easy bread to make and yet it is also so versatile and you can do so much with it.
No yeast, no mixer and little time. That is my type of recipe to make. It is easy, swirls on its own and is pretty when you cut it.
Ingredients
BREAD:
2 cups Gold Medal all-purpose flour
1 tablespoon Camulet baking powder
1/2 teaspoon salt
1/2 cup Domino sugar
1 egg, room temperature
1 cup McArthur milk
2 teaspoons McCormick vanilla extract
1/3 cup plain greek yogurt, or Daisy sour cream
SWIRL:
1/3 cup Domino sugar
2 teaspoons cinnamon
2 tablespoons Land O’ Lakes butter, melted and cooled slightly
GLAZE:
1/2 cup Domino powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)
Instructions
Preheat oven to 350 F. 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
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Quick Tip: You can use water instead of butter in the swirl part of the recipe if you’d like.