Cinnamon Roll Bread
2 Cups All-purpose flour
1 Tablespoon Baking powder
½ teaspoon Salt
½ Cup Sugar
1 Egg @ room temperature
1 Cup Milk
2 teaspoons pure vanilla extract
1/3 Cup Sour cream (or plain Greek yogurt)
1/3 Cup Sugar
2 teaspoons Cinnamon
2 Tablespoons melted and cooled Butter
Glaze: (if desired)
½ Cup Powdered sugar
2 – 4 teaspoons light cream or milk
Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking oil and then line with parchment paper. (the spray helps the paper stay in place)
In a medium size bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In another large bowl, whisk together the egg, milk, vanilla, and sour cream (or yogurt). Add the flour mixture to the egg mixture, stirring just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the topping ingredients together and drop by teaspoonfuls onto the top of the bread; use a knife to swirl the mixture into the batter. (Do not overmix)
Bake for 40-45 minutes or until browned and the center tests done with a toothpick.
Remove from oven and let cool for 15 minutes in the pan on a wire rack. Remove bread from pan and cool completely.
Make the glaze by whisking the ingredients together until you have a nice smooth consistency. When the bread is completely cool, drizzle over the top.