Easy Cinnamon Roll Bread!!!

Lori Hayes Byrd

No yeast in this recipe, so prep time is quick. You don’t even need a mixer! It makes its own unique swirl as it bakes.

subheading: 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 vanilla extract

⅓ cup plain greek yogurt, or sour cream

subheading: SWIRL:

⅓ cup sugar

2 teaspoons cinnamon

2 tablespoons butter, melted and cooled slightly (can use water instead)

subheading: GLAZE:

½ cup powdered sugar

2 to 3 teaspoons cream or milk (as needed for consistency)

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 to 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

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