Sweet quick bread is topped with rich brown sugar cinnamon swirl & drizzled with sweet powdered sugar icing; classic cinnamon roll flavors without the work. It’s no secret that I love an easy take on a classic cinnamon roll. My cinnamon roll bars with cream cheese frosting are one of my favorite treats. They’re dense and chewy and smothered in a decadent amount of fluffy frosting. Sometimes, though, I want something a little lighter, both in calories and in texture. When I do, I make this cinnamon roll bread. It’s a light bread with a touch of cinnamon and a rich brown sugar cinnamon swirl. Instead of traditional cream cheese frosting, it’s topped with a powdered sugar glaze. While I wouldn’t try to classify this bread as healthy, it is much lighter than most alternatives. The bread itself contains no butter or oil; it uses plain Greek yogurt and just a half cup of sugar. The ribbon of rich cinnamon and brown sugar adds just the right level of sweetness without overpowering the subtle flavor of the bread. And then- because, let’s be real, we can’t call it cinnamon roll anything without frosting- the whole thing is drizzled with a powdered sugar glaze. cinnamon roll bread adapted from Center Cut Cook for the bread 2 cups flour 1 tablespoon baking powder (nope, not a typo) 1/2 teaspoon salt 1/2 cup sugar 2 teaspoons cinnamon 1 egg 3/4 cup milk 1 teaspoon vanilla extract 1/2 cup plain Greek yogurt for the swirl 3 tablespoons sugar 3 tablespoons brown sugar 2 teaspoons cinnamon 1 tablespoon water for the glaze 1/3 cup powdered sugar 1 tablespoon milk Preheat oven to 350 degrees. In a large bowl, add all of the dry ingredients for the bread and mix well. Add all of the wet ingredients, and then stir until everything is combined. Pour the bread mixture into a greased bread pan (8×4 or 9×5 work best). For the swirl, combine all ingredients in a bowl and mix until combined. Plop spoonfuls of the swirl on top of the bread and use a knife to work the swirl into the bread. You want the swirl to be sitting on top and mixed just below the surface; you don’t want it to be completely incorporated into the bread. Bake the bread for 37 to to 42 minutes, or until a toothpick inserted in the middle comes of clean (the toothpick might have some of the swirl on it, but it shouldn’t have any bread). Allow the bread to cool slightly in the pan. When it’s cool enough to handle, remove the bread from the pan and allow it to finish cooling. Meanwhile, make the glaze by beating the powdered sugar and milk together (a fork works fine for this). When the bread has cooled completely, drizzle the top with glaze. Or, if you’d rather, just poor the glaze on top of the bread and use the back of a spoon to smooth it around. What decadent treat would you like to see lightened up? (this post contains an affiliate link; to learn more, read my disclosure policy)
Welcome to our April Blog Hop!
This month we are focusing on all things Mother’s Day…it’s only a couple of weeks away! Get ready for some great ideas, inspiration and how -tos as you move along through the blog hop.
You may just be starting, or may have come from Anna International on our Living with Style Blog Hop. If you get off track at any time, the full lineup below will help you move along from blog to blog so you make sure to see and learn from all of the articles featured here today.
It’s three months into the new year. Maybe your weight loss resolutions aren’t going as well as planned. Or maybe they are, but you’re growing tired of the same boring, low-calorie options. Here are three winstead wandering-approved recipes to break you out of your breakfast rut without busting your resolutions.
egg sandwich from a cup of jo
This recipe is touted as “the best egg sandwich you’ll ever have. While I have to disagree (the breakfast sandwiches J. and I make, my mom’s recipe, are hands-down the best ever) this is likely the best for under 300 calories. The recipe is actually written by Deb of Smitten Kitchen, so you know right off that it’s a winner.
The recipe basically has you beat an egg and and pour it into a pan. You cook the egg a little, like a crepe, pile cheese in the middle, and wrap the egg up around the cheese. When you put the egg-wrapped cheese on a toasted English muffin, you have a delicious treasure chest of hot egg and gooey cheese, all wrapped up in a 270 calorie* package.
*calories are based on using a whole wheat English muffin and a slice of American cheese