![\"cinnamon](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03069-300x202.jpg\")
<\/a>2 cups Flour
\n1 Tablespoon Baking Powder
\n1\/2 teaspoon Salt
\n1\/2 cup Sugar
\n1 Egg, room temperature, lightly beaten
\n1 cup Milk ( I often use Almond Milk)
\n2 teaspoons Vanilla
\n1\/3 cup Greek Yogurt or Sour Cream<\/p>\n
Swirl Ingredients<\/span> Glaze Ingredients<\/span> Preheat oven to 350F. In a small bowl combine Swirl Ingredients together: sugar, cinnamon and water; set aside.<\/p>\n In a large mixing bowl combine flour, baking powder, salt and sugar; make a well in the centre. Yield: 8 to 10 Slices.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" All too often I find myself craving Cinnamon Rolls. \u00a0I 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, \u00a0they are sinfully good therefore I would find it impossible to eat just one in a single sitting, and finally, … Continue reading Cinnamon Roll Bread<\/span>
\n1\/3 cup Sugar
\n2 teaspoons Cinnamon
\n2 Tablespoons Water<\/p>\n
\n1\/2 cup Icing Sugar
\n1 Tablespoon Milk<\/p>\n
\nLightly spray a 9X5 inch Loaf Pan with vegetable oil spray.<\/p>\n
\nIn a small mixing bowl or a large pyrex measuring cup combine egg, milk, vanilla \u00a0and yogurt or sour cream.
\nAdd dry ingredients all at once into the well in the centre of the dry ingredients.
\nStir just to combine.
\nSpoon half of the bread batter into the prepared loaf pan.
\nSpoon half of the swirl mixture over the batter.
\nCarefully spoon remaining bread batter over both, \u00a0spreading it evenly over the swirl mixture.
\nTop with remaining swirl mixture, then use a knife to make swirl designs to incorporate the cinnamon swirl into the bread batter.
\nBake in preheated oven for 45 – 50 minutes or until a toothpick inserted in centre comes out clean.
\nRemove bread from oven and place on wire rack to cool.
\nRun small metal spatula around the edges of the cinnamon bread to loosen from pan; turn out onto wire rack to cool completely.
\nWhile bread is cooling, make the Glaze:
\nCombine icing sugar with scant Tablespoon of milk, adding a little more to achieve desired consistency.
\nWhen bread has cooled completely, drizzle glaze over the bread, allow to harden slightly before slicing to serve.
\nStore in an airtight container for up to 3 days.<\/p>\n![\"cinnamon](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03064-300x225.jpg\")
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