Incoming cool front means it’s time to make cinnamon roll bread.
By Sarah McNeal-Weaver
The first seasonal fall-like blast of air is expected this weekend making it the perfect time to get into the kitchen and make this delicious cinnamon roll bread.
HERE'S HOW YOU DO IT
1 cup granulated sugar
2 tbs cinnamon
Combine and set aside.
Preheat oven to 350 degrees; grease and line two loaf pans.
In large bowl, whisk together…
4 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
In separate bowl, combine…
1 1/3 cups whole milk
2/3 cup vegetable oil
2/3 cup Greek yogurt or sour cream (full fat)
2 eggs
Dash of vanilla
Combine wet and dry mixtures, but do not over mix.
Pour 1/4 of batter into each loaf pan.
Cover with some of the cinnamon sugar mixture and pour the remainder of the batter evenly on top.
Sprinkle with remaining cinnamon sugar mixture, then use a knife to swirl.
Bake in oven for about one hour.
At the 30-minute mark, I like to rotate my loaves and cover loosely with foil.
Let cool on rack.
Make a quick icing of powdered sugar, milk and vanilla and drizzle on top.
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