Glazed Cinnamon Roll Bread (Quick Bread)
Fluffy cinnamon roll bread with a cream cheese glaze
Ingredients
- 2 cupsall-purpose flour
- 1 tablespoonbaking powder
- ½ teaspoonsalt
- ¾ cupgranulated sugar ((can add an extra 1/4 cup to make it sweeter if desired))
- 1 cupbuttermilk
- 1 largeegg
- ¼ cupcanola oil
- 1 teaspoonvanilla extract
- ½ cupbrown sugar, packed
- 2 ½ teaspoonscinnamon
- 2 ozcream cheese, softened
- 1 ½ cupspowdered sugar
- 2 tablespoonsmilk
- ¼ teaspoonvanilla extract
- salt, pinch
Directions
- 1
Preheat oven to 350.F. Grease and flour a loaf pan. Set aside.
- 2
Whisk together flour, baking powder, salt, and sugar in a large bowl until combined.
- 3
Make a large well in the center of the bowl.
- 4
Into the well, stir in buttermilk, egg, oil and vanilla extract until combined.
- 5
Gradually add the flour mixture into the well, stirring gently just until the ingredients are mixed together. Set aside.
- 6
In a small bowl combine brown sugar and cinnamon.
- 7
Add a third of the batter to the prepared pan and smooth out with an offset spatula.
- 8
Sprinkle a third of the cinnamon sugar mixture on top and repeat layers two more times, ending with the cinnamon sugar.
- 9
Gently run a knife through the batter 3-4 times. This will create swirls, but don't overdo it.
- 10
Tap the pan on the counter to release air bubbles and even out the top.
- 11
Bake on the middle rack for about 45-50 minutes or until the toothpick inserted into the center comes out clean or with moist crumbs clinging to it.
- 12
Place on a wire rack until the pan is cool enough to touch. (You can brush the loaf with melted unsalted butter if desired)
- 13
Slide a knife along the edges of the bread to loosen it from the pan and remove the bread from the pan.
- 14
MIx together glaze ingredients until silky and then drizzle glaze over the bread, while the bread is still warm (Place a sheet of parchment paper under the wire rack for easy cleanup.)
- 15
Allow the glaze to harden a bit if desired.
- 16
Slice and serve warm.