Cinnamon Roll Quick Bread
Overview
Third times a charm!
I’ve been wanting to craft this recipe for a long time. Anyone who creates recipes knows, sometimes you hit a home run right away, and often times you have to test multiple times to make sure you get it right.
This is the result of testing multiple times with my kids sighing after each trial bite, “again!?!”
But here we are now.
CINNAMON ROLL COFFEE CAKE QUICK BREAD!!!
It’s seriously like the two had a baby. Flavors of cinnamon, a cinnamon sugar filling, cream cheese glaze, but the texture of a coffee cake (basically any cake you’d eat with, you guessed it, coffee!)
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
Cake
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2 cups flour; this recipe works best with all purpose flour
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2/3 cup sugar
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2 tsp ground cinnamon
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1 tbsp baking powder
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1/2 tsp kosher salt
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1/4 tsp baking soda
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2 large eggs, lightly beaten
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1/2 cup unsalted butter, melted + cooled
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1/4 cup of milk
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1 tsp vanilla extract
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1/2 cup sour cream or greek yogurt
Filling
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1/2 cup light brown sugar
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1/4 cup unsalted butter, melted and cooled
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1 tbsp cinnamon
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2 tsp vanilla extract
Cream Cheese Glaze (optional, I have a picky eater who doesn’t like glaze so he eats it plain!)
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4 ounces cream cheese, room temperature
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1/4 cup unsalted butter, room temperature
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1 cup powdered sugar
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1 tsp vanilla extract
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2-4 tbsp milk
Method
Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Whisk your dry cake ingredients together in a large bowl. In a smaller bowl, combine the eggs, cooled + melted butter, milk, vanilla, and sour cream or Greek yogurt.
Add the wet to the dry ingredients and stir until just combined. Do not overstir. The batter is thick.
Meanwhile, in another small bowl, whisk together the filling ingredients.
Place half the cake batter into the 8×8 pan. Smooth it out. Pour the filling on top of the first layer of batter. Pour the remaining batter on top of the filling and smooth it out.
Place in the oven for about 28-32 minutes, until a toothpick comes out clean.
Allow to cool completely and then frost.
Cinnamon Roll Quick Bread
Instructions
- Cake2 cups flour; this recipe works best with all purpose flour2/3 cup sugar2 tsp ground cinnamon1 tbsp baking powder1/2 tsp kosher salt1/4 tsp baking soda2 large eggs, lightly beaten1/2 cup unsalted butter, melted + cooled1/4 cup of milk1 tsp vanilla extract1/2 cup sour cream or greek yogurtFilling1/2 cup light brown sugar1/4 cup unsalted butter, melted and cooled1 tbsp cinnamon2 tsp vanilla extractCream Cheese Glaze (optional, I have a picky eater who doesn’t like glaze so he eats it plain!)4 ounces cream cheese, room temperature1/4 cup unsalted butter, room temperature1 cup powdered sugar1 tsp vanilla extract2-4 tbsp milk
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.Whisk your dry cake ingredients together in a large bowl. In a smaller bowl, combine the eggs, cooled + melted butter, milk, vanilla, and sour cream or Greek yogurt.Add the wet to the dry ingredients and stir until just combined. Do not overstir. The batter is thick.Meanwhile, in another small bowl, whisk together the filling ingredients.Place half the cake batter into the 8×8 pan. Smooth it out. Pour the filling on top of the first layer of batter. Pour the remaining batter on top of the filling and smooth it out.Place in the oven for about 28-32 minutes, until a toothpick comes out clean.Allow to cool completely and then frost.