Cinnamon Roll Quick Bread with Cream Cheese Glaze
A delicious Cinnamon Roll Bread that is topped with Cream Cheese Glaze. Have your cinnamon roll without having to wait for them to rise!
Servings 24 Servings (2 Loaves)
Calories
Ingredients
- ½ cup butter softened
- 2 cups sugar divided
- 2 eggs room temperature
- 4 cups flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
For the Cinnamon Pecan Filling
- 1 cup brown sugar
- 2 Tablespoons cinnamon
- ½ cup pecans or walnuts, finely chopped
For the Cream Cheese Glaze
- 1 oz. cream cheese at room temperature
- 2 Tbsps butter softened
- ½ tsp vanilla extract
- ¼ Tbsp corn syrup
- ½ tsp fresh lemon juice
- ¾ cups powdered sugar
- 2-3 Tbsps milk or half and half
Instructions
- Pre-heat oven to 350 degrees.
- Grease the bottom and sides of two 9 inch loaf pans. Cut parchment paper to fit the bottom of each pan and grease it.
- In a large bowl beat butter, sugar and eggs until well incorporated and fluffy.
- In a medium bowl combine the flour, baking powder, baking soda and salt and stir to combine.
- Add the flour to the egg mixture alternately with the buttermilk; beginning and ending with the flour. Start with 1 & 1/3 cups of the flour, then 1 cup of buttermilk, another 1 & 1/3 cups of flour, the remaining buttermilk and then adding the last 1 & 1/3 cups of flour. Mix after each addition just until well incorporated.
- Make the filling by combining the brown sugar, cinnamon, and chopped pecans in a small bowl.
- Using the prepared 9 inch greased loaf pans, place 1 cup of the batter into the bottom of each loaf pan. Sprinkle 1/4 cup of the cinnamon/sugar mixture over the batter. Repeat the layers 2 more times with the same amounts and end with the last 1/4 of cinnamon sugar as the topping.
- Bake at 350 degrees for 45 minutes or until a tooth pick inserted in the center comes out clean. Remove from the oven, cool 15 minutes before removing the loaves from the pan to a cooling rack.
- While the rolls are baking, whip the cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again.
- Pour in powdered sugar and stir slowly until it starts to incorporate; once incorporated, turn mixer to medium and mix well; scraping sides as necessary.
- Add the milk or half and half; starting with 2 Tbsps, until the mixture is thin enough to drizzle (don't let it get too runny)
- Once the bread has been removed from the pans drizzle the glaze over them using a fork.
- Serve warm.
Nutrition
Serving: 1