Once upon a time, a friend of mine asked me to bake cinnamon bread. Okay, simple enough! So I asked him what kind of cinnamon bread he would like. This, as I now know, was not the kind of question to ask a male. “Cinnamon and bread,” he replied, not expecting that I had around 7 other ideas in mind. After the bread argument, I came home determined to find a recipe worthy of his definition. I can happily say that I have most definitely found sweet, cinnamony victory.
This is a quick bread recipe that is super simple to throw together. A stick of butter and 3/4 of sugar blend together in your mixing bowl while you sift together 1 3/4 cups of flour, a teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt. Once the butter and sugar are light and fluffy, add in two eggs, one at a time, and a bit of vanilla. Scrape down the sides of the bowl and alternatively add the dry ingredients with a cup of sour cream (flour, sour cream, flour, sour cream, flour). Mix until everything is just combined and then prepare yourself for the execution of a marvelous cinnamon swirl.
The cinnamon sugar is easy peasy: 1/2 cup of white sugar, 1/2 cup of brown sugar, and a few tablespoons of cinnamon. That’s it! I have been making little individual cinnamon breads in large muffin tins, but the same rules apply. Add some batter, then some cinnamon sugar, then some batter, then some cinnamon sugar. Once you’ve got three of four layers, take a knife and zig-zag each muffin for the swirl. Top with some more cinnamon sugar and pop them in a 350 degree oven until the bread is golden brown and a toothpick comes out clean, around 25 minutes. Then get rid of them before your suitemates realized you’ve baked for the third day in a row. You know what makes sense to me right now? Staying on the cinnamon kick and making cinnamon rolls 😉