Akkizaki
07-31-2017, 04:39 AM
http://3.bp.blogspot.com/-24VC6pDioDg/TY9TNMCRleI/AAAAAAAALi4/G8YlNABWxVU/s280/Cinnamon%2BSwirl%2BBread%252C%2B%2BSliced%2B1%2B50 0.jpg
Easy Cinnamon Roll Bread !!!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.BREAD:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 cup sugar1 egg, room temperature1 cup milk2 teaspoons vanilla extract1/3 cup plain greek yogurt, or sour creamSWIRL:1/3 cup sugar2 teaspoons cinnamon2 tablespoons butter, melted and cooled slightly (can use water instead)GLAZE:1/2 cup powdered sugar2 – 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 45-50 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
Easy Cinnamon Roll Bread !!!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.BREAD:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 cup sugar1 egg, room temperature1 cup milk2 teaspoons vanilla extract1/3 cup plain greek yogurt, or sour creamSWIRL:1/3 cup sugar2 teaspoons cinnamon2 tablespoons butter, melted and cooled slightly (can use water instead)GLAZE:1/2 cup powdered sugar2 – 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 45-50 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