I’ve always been a sucker for a good cinnamon roll, especially these Fast and Easy Cinnamon Rolls that require no yeast. They are quick, and easy compared to traditional cinnamon rolls that require a lot of patience while waiting for the dough to rise.
When I decided I wanted to make cinnamon roll bread, I knew I wanted another no yeast required recipe that was just as quick and easy. Yeast is fickle sometimes, Ya know? Every si
ngle time I go to make bread that calls for yeast, I get nervous that I’m going to totally mess it up.
The good news about this quick and easy Cinnamon Roll Bread? It’s pretty much impossible to mess up. It’s foolproof, and I love it. No bread machine or fancy bread maker is required. The dough can be mixed entirely with a spoon, and the result is so gosh darn delicious with a light icing/frosting that’ll make you swoon.
My favorite part is the cinnamon streusel topping/filling that’s sort of like what you might expect on a coffee cake, or muffins. It’s crumbly and cinnamon-y, and delicious.
Ingredients
BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain Greek yogurt, or sour cream
SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)
GLAZE:
1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)
Instructions:
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
source:tomatohero.com