Here I go again with the cinnamon kick I've been on. Cinnamon Rolls have always been a pain in the butt for me to make, so I've decided to make a bread version.
The sugary cinnamon center gives the top of the bread a very nice crystallized crust, which literally melts in your mouth once you pour the glaze over the top. I highly recommend making this the night before, so you can enjoy it for breakfast the next day. Warmed up of course. :) Enjoy!
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 egg-lightly beaten
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain Greek yogurt
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoon water
1/2 cup powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees. Lightly spray a loaf pan with non-stick cooking spray.
In a large bowl combine four, baking powder, salt, and sugar.
In a small bowl combine egg, milk, vanilla extract, and yogurt or sour cream.
Add the dry ingredients into the wet and stir to combine.
Transfer batter to the prepared loaf pan.
Combine the swirl ingredients into a small bowl. Drop spoonfuls of this mixture over the bread, then use a knife to make a swirl design in the bread.
Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.
Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes before taking it out of the pan.
Meanwhile, make the glaze.
When the bread has completely cooled, pour the glaze over the top, and serve.
For more great recipes like this one please visit Center Cut Cook