All too often I find myself craving Cinnamon Rolls.  I have a few problems with that: all the kids are grown and gone so I would have to eat the entire batch on my own,  they are sinfully good therefore I would find it impossible to eat just one in a single sitting, and finally,  the cream cheese frosting is far too good to be true.

I am always looking for ways to incorporate that yummy Cinnamon Roll taste in a smaller, simpler recipe. I was delighted when this Cinnamon Roll Bread recipe from CenterCutCook came through my Facebook Feed over at Ay Sontespli’s Kitchen! If you love Cinnamon Rolls as much as I do I hope you will be as pleased with this quick bread recipe as I was!

2 cups Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Sugar
1 Egg, room temperature, lightly beaten
1 cup Milk ( I often use Almond Milk)
2 teaspoons Vanilla
1/3 cup Greek Yogurt or Sour Cream

Swirl Ingredients
1/3 cup Sugar
2 teaspoons Cinnamon
2 Tablespoons Water

Glaze Ingredients
1/2 cup Icing Sugar
1 Tablespoon Milk

Preheat oven to 350F.
Lightly spray a 9X5 inch Loaf Pan with vegetable oil spray.

In a small bowl combine Swirl Ingredients together: sugar, cinnamon and water; set aside.

In a large mixing bowl combine flour, baking powder, salt and sugar; make a well in the centre.
In a small mixing bowl or a large pyrex measuring cup combine egg, milk, vanilla  and yogurt or sour cream.
Add dry ingredients all at once into the well in the centre of the dry ingredients.
Stir just to combine.
Spoon half of the bread batter into the prepared loaf pan.
Spoon half of the swirl mixture over the batter.
Carefully spoon remaining bread batter over both,  spreading it evenly over the swirl mixture.
Top with remaining swirl mixture, then use a knife to make swirl designs to incorporate the cinnamon swirl into the bread batter.
Bake in preheated oven for 45 – 50 minutes or until a toothpick inserted in centre comes out clean.
Remove bread from oven and place on wire rack to cool.
Run small metal spatula around the edges of the cinnamon bread to loosen from pan; turn out onto wire rack to cool completely.
While bread is cooling, make the Glaze:
Combine icing sugar with scant Tablespoon of milk, adding a little more to achieve desired consistency.
When bread has cooled completely, drizzle glaze over the bread, allow to harden slightly before slicing to serve.
Store in an airtight container for up to 3 days.

Yield: 8 to 10 Slices.