Don't you love the smell of cinnamon coming from the oven? Lazy Sunday mornings, coffee, tea and a warm cinnamon treat for breakfast. Sure, cinnamon rolls are amazing but I had something a little lighter and easier in mind.
Ingredients
1 Egg
1 Cup sugar
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
1 Cup buttermilk
2 Cups all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
1/4 Cup light brown sugar
2 Tablespoons cinnamon
Butter and flour a loaf pan (I also placed a sheet of parchment paper in there for easy removal) and pour in half the batter. Sprinkle on half the cinnamon sugar mixture and top with the remaining batter. Using a butter knife, very gently swirl the dough, just a couple of times. Top with the remaining cinnamon sugar and bake in a pre-heated 350 degree oven for 50 - 60 minutes or until a cake tester comes out clean. Makes approximately 10 servings.
I think I could take down a one of these loaves myself and while I loved the version I made and I like yours better. No rising and no dealing with yeasty dough!
ReplyDeletemmmm cinnamon=breakfast. This bread looks so delicious and I can practically smeeeelll how amazing it is!
ReplyDeleteI really want to get good at baking with yeast. However, this little lovely wil make me happy, happy, happy!
ReplyDeleteAhhhh yes, now we are talking!! Looks awesome!
ReplyDeleteImagining biting through that top coating of cinnamon crunch... :) This looks wonderful, Anita.
ReplyDeleteOh yummy! Did you mention what size loaf pan you used?
ReplyDeleteHi Shari, I just used a standard 9x5 loaf pan.
DeleteThis looks yummy! Most of my family would prefer cinnamon bread to rolls because of the icing thing! :)
ReplyDeleteLovely! Do you have a sense of how long this will keep? I'm hoping this is recipe that will travel.
ReplyDeleteHi there! If you're planning on taking it with you to a Thanksgiving event, I would wait until it cools completely, then wrap it in aluminum foil and then plastic wrap. Keep it refrigerated until you travel. When you're ready to serve, let it come to room temperature or even microwave the slices for a few seconds to bring out the cinnamon. Refrigerate any leftovers. Doing it this way should make it last about a week. Assuming, of course, it doesn't get eaten way before that. :)
DeleteIt was raining when I got up this morning--thunder and lightning and all. Just the morning for a special treat. I doubled the recipe (I have 7 kids), used whole wheat flour, cut the sugar by half (because I always cut the sugar by half), and baked it as a cake in one of my extra-large lasagne pans. Kids inhaled every crumb!!!! Thanks for the inspiration today.
ReplyDeleteWhy yes, I do love the smell of cinnamon coming from the oven. I would also love to have this bread with my morning coffee or perhaps as a mid-afternoon snack.
ReplyDeleteI can practically smell how amazing this is just by looking at these gorgeous photos. I love quick breads like this. They're the perfect everyday snack. I gotta make this asap!
ReplyDeleteI tried it today and it's sooooo yummy! Love the cinnamon taste! I double the ingredients for two loafs the one for present!! Although got a bit darker I was very generous with cinnamon and brown sugar the taste sooooo delicious! Thanks for the recipe it's so easy to make.
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