Cinnamon Roll Bread

I've really been craving cinnamon rolls lately, but I've been to lazy/tired/pregnant to actually make them. But a quick bread that tastes like cinnamon rolls? Yeah, I can do that. Especially because it whipped up fast, makes the kitchen smell awesome and tastes amazing. A slightly sweet vanilla quick bread is marbled with a cinnamon-pecan gooey ripple throughout and a sweet glaze drizzled over the top. The crumb is light and the filling has so much gooey goodness, just like you'd expect from a cinnamon roll. Yes, I think this bread can take the place of cinnamon rolls just fine, thank you very much. And this recipe makes two loaves, one for you and one for a friend. But warning, give the second loaf away before you taste the first. Because otherwise you may not share.

The October issue of Food Network Magazine spoiled me by including a mini magazine of 50 Quick Breads. I love making quick breads in all kinds of flavors and I'm excited to try a few more that are in this booklet. It was hard to pick one to start with but I went with this cinnamon roll bread and decided to double up the recipe so I could share one with a friend for her birthday. Aside from doubling up, I also reserved some of the cinnamon-pecan filling to sprinkle over the top, ensuring more of that cinnamon roll goodness throughout the whole loaf. The result was delicious and amazing and I cannot tell you any more how you need to make this bread. It would be great to whip up for your Thanksgiving hostess (so she might have a tasty treat on Friday morning before heading out to shop).

Cinnamon Roll Bread

Ingredients

1 cup brown sugar
1 cup chopped pecans
3 1/2 cups plus 2 Tablespoons flour, divided
2 Tablespoons cinnamon
3/4 teaspoon salt, divided
1 1/2 cups butter, divided
2 1/2 teaspoons baking powder
1 1/2 cups sugar
4 eggs
1 3/4 cups milk, divided
3 teaspoons vanilla extract
2 cups powdered sugar

In a small bowl, combine brown sugar, pecans, 2 Tablespoons flour, cinnamon and 1/4 teaspoon of salt.

Using a pastry cutter, 2 forks or fingers, cut 1/2 cup butter into pecan mixture until combined and mixture becomes crumbly.

In a medium bowl, whisk together remaining flour, salt and baking powder.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat remaining butter until creamy, scraping sides of bowl as needed. Add sugar and continue beating at high speed until mixture is fluffy. Beat in eggs, one at a time, at medium speed, then add  1 1/2 cups milk and vanilla extract, mixing to combine.

Gradually add flour mixture and stir just until a thick batter forms.

Line two 8 x 4 inch loaf pans with parchment paper, leaving overhang to use as handles. Lightly spray with cooking spray. Pour about a quarter of the batter into the bottom of each loaf pan.

Reserve about a 1/2 cup of the pecan mixture, then divide the rest evenly between the two loaf pans, taking care to cover all the batter.

Divide remaining batter into the loaf pans, spreading evenly over the pecan mixture to cover.

Evenly sprinkle reserved pecan mixture on top of both loaves.

Bake at 350 degrees for 55-65 minutes or until a tops are set and golden and a tester inserted in the center comes out clean.

Cool loaves in pans on a wire rack for an hour. Use parchment handles to lift loaves out of pans and transfer to wire racks to cool completely.

Once cooled, prepare glaze by whisking powdered sugar in a small bowl. Add remaining 1/4 cup milk, whisking constantly, until a thick glaze forms.

Drizzle evenly over both loaves. Note: Place a flexible cutting mat or waxed paper under the wire rack to catch excess drips of glaze. Allow glaze to set before slicing to serve. Or wrap in aluminum foil and store in a zip top bag.

Makes 2 loaves.

Happy Baking,
The Cookie Princess

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