Easy Cinnamon Roll Bread

Easy Cinnamon Roll Bread No yeast in this recipe, so prep time is quick. You don’t even need a mixer! It makes its own unique swirl as it bakes. 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) 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