Cinnamon Bun Quick Bread Recipe

From Tosi: No matter where I am in the world on Christmas morning I make my family recipe for cinnamon buns, and this year is no different although we may each need to make our own batch. I love the idea that I can still share a tradition with my friends and family - even if we are all over the country. Here's a kid friendly take on Cinnamon Buns from my newest cookbook, Milk Bar Kids Only.





    YIELDS  Makes one loaf

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    Cinnamon Bun Quick Bread

    Cinnamon Bun Quick Bread

    Prep!

    Preheat the oven to 375°F and coat the loaf pan with baking spray

    Mix the cinnamon filling!

    In a medium bowl, mix the brown sugar, butter, cinnamon and salt

    Mix the dough!

    In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the egg, and milk, then with a wooden spoon, stir the eggy mixture into the dry ingredients until just combined. Stir in the melted butter. Finish off the mixing with your hands, pinching and squeezing to form your dough.

    Roll out, fill and roll up!

    Sprinkle about a tablespoon of flour on your cutting board. Dust your rolling pin with a little flour as well. Roll out the dough into a 9 by 15-inch rectangle. Spread the cinnamon filling evenly over your dough, leaving a ½ inch border at each edge. Roll the dough up tightly, like you would roll up a sleeping bag, and place it in the prepared loaf pan, keeping the seam on the bottom.

    Bake!

    Bake the loaf at 375°F for 50 to 55 minutes, until the top is a deep golden brown and the cinnamon goo bubbles up around the edges. Using oven mitts, remove the loaf pan from the oven and let the quick bread cool completely in the pan.

    Mix the frosting!

    In a medium bowl, mix the cream cheese, butter and sugar with a wooden spoon. Add the vanilla and salt and switch to stirring with a whisk. Cream cheese frosting is best when it’s fluffy and white as can be. This takes about 2 minutes of whisking intensely.

    Slice and serve!

    When the loaf is cool enough to handle (about 30 minutes after coming out of the oven) pop it out of its pan and place it on a serving plate. Frost your loaf with the cream cheese frosting, then slice and serve! Store in the refrigerator in an airtight container for up to 1 week.

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