Quick and easy Cinnamon Roll Bread with a cinnamon topping. No yeast required!
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 single 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 fool-proof, 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