Description
This Cinnamon Roll Bread is a delightful twist on classic cinnamon rolls, with a tender, moist crumb and a sweet swirl of cinnamon sugar. Drizzled with a vanilla glaze, it’s perfect for breakfast or as a dessert.
Ingredients
Main Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 egg
- 1 cup milk
- 1/3 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Combine wet ingredients: In a separate bowl, mix the egg, milk, sour cream, oil, and vanilla extract. Add to the dry ingredients and stir until just combined.
- Layer the batter and swirl: Pour half of the batter into the pan. Mix brown sugar, cinnamon, and melted butter. Spoon half over the batter, swirl, then repeat. Bake for 45–55 minutes.
- Make the glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled bread.
Notes
- For added texture, fold in chopped pecans or walnuts before baking.
- Store at room temperature for up to 3 days or refrigerate for longer freshness.
