A cinnamon swirl memory: At university, the dorms locked up at 1:00 a.m. Many Saturday nights, we took road trips to New Orleans to hear rock concerts at The Warehouse. We'd return to the university, only to be locked out of the dorms until 6 a.m. There was one coffee shop that stayed open all night and they served the very best cinnamon rolls I've ever eaten. They were as big as a dinner plate! I've loved anything cinnamon ever since.
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Bread Ingredients
1 cup sugar 2 cups all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1 egg 1 cup milk, warmed 1/2 cup melted butter 1/2 cup raisins (optional) |
Cinnamon Swirl Ingredients
2 tsp cinnamon 1/3 cup brown or white sugar Glaze Ingredients 4 Tbsp butter softened to room temperature 2 cups Confectioner’s sugar 1 tsp vanilla 3 Tbsp milk |
Steps for Bread (makes 1 loaf)
- Preheat oven to 350°F. Grease or butter a bread pan and dust with flour- bottom and sides.
- Make the Batter - Stir together in a bowl: white sugar, flour, baking powder and salt. Stir in raisins, if adding.
- Add milk, egg, and oil and beat on low speed until combined. Don’t over beat.
- Make the cinnamon swirl - Stir together cinnamon and brown sugar in a small bowl.
- Put half of batter into the bread pan. Spoon half of the cinnamon swirl on top of the batter and use a rubber spatula to gently spread it over the batter. Then, using the spatula or a spoon, swirl the cinnamon mixture into the batter.
- Put the rest of the batter into the pan and repeat with swirling the cinnamon mix into it.
- Bake the bread for 1 hour at 350 degrees. Check it with a knife inserted into the middle of the loaf. If it comes out clean, the bread is ready! Cool at least 15 minutes in the pan, then remove gently.
- Mix together on medium speed: butter, Confectioner’s sugar, warm milk, and vanilla.
- With a spoon, drizzle it over the cinnamon bread.
- Serve slightly warm.
**For mini-muffins, use mini-muffin tins (filled 2/3 full) and bake only 12 minutes.
