Sweet Yuletide Treat, my Parade "cookbook" once again! . . .

Well, once again, Parade Magazine scores a recipe winner. This was a delicious little cinnamon/brown sugar filled bread for us all to snack on this weekend and into this week. It absolutely improved when it spent a little time in the fridge, Oooooo, that cream cheese frosting chilled...wow! There were only three reviews and two of them had issues with the bread dough, but I followed the recipe to a T and had no issues besides that fact that I've never rolled a doughy, filled, bread and I thought I was rolling not as tightly as the recipe asked for. But it came out great, maybe not the most perfectly photogenic, but Dee-Lish-Ous!

Try It!

https://parade.com/1136626/alison-ashton/cinnamon-bun-quick-bread-recipe/

 Cinnamon-Bun Quick Bread

By CHRISTINA TOSI

• SERVES

  12

 

• ACTIVE TIME

  30 min.

 

• TOTAL TIME

  1 hr. 30 min.

• PRINT

INGREDIENTS

• baking spray

Cinnamon Swirl Filling:

• 1½ cups light brown sugar
• ¾ stick (6 Tbsp) unsalted butter, melted
• 2 Tbsp ground cinnamon
• ½ tsp kosher salt

Dough:

• 2½ cups flour, plus more for dusting
• ⅓ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ¾ cup milk
• 1 large egg
• ½ stick (4 Tbsp) unsalted butter, melted

Cream Cheese Frosting:

• 4 oz cream cheese, at room temperature
• ½ stick (4 Tbsp) unsalted butter, softened
• 1½ cups powdered sugar
• ½ tsp vanilla extract
• ⅛ tsp kosher salt

DIRECTIONS

1. Preheat oven to 375°F. Coat 9-by-5-inch loaf pan with baking spray.

2. To prepare filling: In a medium bowl, combine all ingredients.

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

4. Lightly dust a work surface and rolling pin with flour. Roll dough into a 15-by-9-inch rectangle. Spread filling evenly over dough, leaving a ½-inch border at each edge. Starting at short end, roll dough up tightly; place in prepared pan, seam side down. Bake 50–55 minutes or until top is a deep golden brown and filling bubbles up around edges. Transfer to a wire rack; cool completely in pan.

5. To prepare frosting: In a medium bowl, use a wooden spoon to mix cream cheese, butter and powdered sugar. Add vanilla and salt; stir with a whisk 2 minutes or until fluffy and white.

6. Turn cooled loaf out of pan; place on a serving plate. Frost. Refrigerate in an airtight container up to 1 week.

Serves 12.