Yum is the key word I can think of to describe this bread. Oh and delicious and mouth-watering and addictive! Ok, so there’s quite a few adjective’s I can of think of to describe this quickbread, it’s just that good!!
Think I’m exaggerating? Try this for yourself and then see what all the fuss is about.
If you’re a lover of cinnamon rolls and let’s face it, who’s not, then this little quickbread I made for you all will send you to a world of cinnamon-y pleasure. Oh my gosh, it’s just so so tasty!
This month’s #BreadBakers theme was to make stuffed breads. My contribution is a light and delicate quickbread that has been filled with layers of cinnamon sugar. Also added is cinnamon extract. It’s quite strong so only a little is needed but it just gives the crumb that extra oomph of flavour.
The swirl creates that pull apart effect that a cinnamon roll would have and has all the flavour. Once sliced you get a pretty ripple effect, It’s almost too pretty to eat. Forget I said that, dig in!
You’ve got a soft crumb full of lightness in terms of texture and flavour, this gives way to that signature cinnamon sugar filling. I added generous amounts, you can never have enough right?! I also sprinkled some on top of the cake before it get’s baked, a lovely crunchy layer forms on top, ready to welcome its glaze.
I created a milk icing for this, a combination of icing sugar, milk and a dash of yet more cinnamon sugar. To get a thick, crackle of icing make the icing very thick, then just add another drop of milk enabling you to be able to drizzle the glaze over the cake. With the addition of the cinnamon sugar, this glaze bursts with heady notes of cinnamon, it pairs with the intensity of the cinnamon In the cake wonderfully.
If you want cinnamon rolls asap but don’t really want or have the time to make them from scratch then why not to try this cakey version instead. A heavenly warmth of cinnamon will be left dancing in your mouth once you’ve eaten a slice, you’ll be revisiting the cake tin on many occasions, this is guaranteed. One more slice won’t hurt.
Now let’s see what the other #BreadBakers make for May’s stuffed breads theme. Thanks to Jenni of Pastry Chef Online for hosting this month’s challenge.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Stuffed Breads from the Bread Bakers
- Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
- Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
- Cream Pan – Japanese Custard Filled Buns from Shireen at Ruchik Randhap
- Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
- Jam filled Danish Pastries from Holly at A Baker’s House
- No-Knead Apricot Sweet Rolls from Renee at Magnolia Days
- Baked Peas Kachori from Shilpi at SimplyVeggies
- Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
- Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
- Cheesy Pizza Wheels from Tara at Noshing with the Nolands
- Chicken Stuffed Casserole Bread from Vimala at Cooking Club
- Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
- Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
- Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
- Jamaican Meat Loaf from Kelly of Passion Kneaded
- Paneer Kulchi from Anshie at Spice Roots
- Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
- Russian Pirozhki from Mireille at Chef Mireille’s East West Realm
- Sri Lankan Seeni Sambol Buns from Pavani at Cook’s Hideout
- Stuffed Bazlama – Turkish Bread from Sneha at Sneha’s Recipe
- Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
- Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
- Tiganopsomo – Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
- Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha
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Yields – One, 2lb Loaf
- 113 grams (1 stick) Unsalted butter at room temperature
- 300 grams (1 1/2 cups) Golden caster sugar + 50 grams (1/4 cup)
- 125 ml (1/2 cup) Thick yoghurt
- 1/2 teaspoon Pure vanilla extract
- 1/2 teaspoon Pure cinnamon extract
- 3 Large eggs
- 180 grams (1 1/2 cups) Plain flour
- Pinch of Maldon sea salt
- 1/4 teaspoon Baking powder
- 1 tablespoon Cinnamon
- 125 grams (1 cup) Icing sugar, sifted
- 1 teaspoon Cinnamon sugar
- 2-3 tablespoons Milk
- Pre-heat the oven to 175C (350F) then grease and line one, 2lb loaf tin with the parchment paper overhanging the sides, enabling you to remove it easily.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until you have a smooth, creamy and fluffy consistency. Scrape down your bowl with a spatula.
- Add the yoghurt, vanilla and cinnamon extracts, mixing to combine. Again scrape your bowl down.
- Add the eggs one at a time mixing well between each addition. In a separate bowl combine the flour, salt and baking powder.
- Gradually add the dry ingredients to the batter mixing until just combined. Give a final stir with the spatula.
- In a small bowl combine the 50 grams (1/4 cup) sugar along with the cinnamon.
- Add 1/3 of the cake batter to the baking tin, then sprinkle over a good amount of the cinnamon sugar. Pour over another 1/3 of cake batter and again sprinkle over a good amount of cinnamon sugar. Add the remaining cake batter then dust a little of the cinnamon sugar on top and bake for 50 minutes or until a cake tester inserted into the cake comes out clean.
- Leave on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
- Once cold, make the icing by combining the icing sugar, cinnamon sugar and 2 tablespoons milk. Stir to combine and if too thick add a little more milk. Drizzle over the cake and leave to set before slicing.
* Recipe adapted from Crème De La Crumb
* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool dry place away from direct sunlight.