Cinnamon Roll Bread

Hey there people it is finally FRIDAY!!! Hooray! I hope all of you have awesome weekends planned! Mine is looking a bit busy but busy mean good for business (Tiff’s Treats that is!) If your weekend includes a wonderful breakfast or brunch then this recipe is for you!

Plus an added bonus is…wait for it…this recipe makes a ton of bread! Like six small loafs to be exact! So you will have plenty to eat, plenty to share and some to keep for the coming week! This recipe can be made into large loafs, small loafs or even muffins. However you prefer to eat your cinnamon roll bread this one will work for you!

I made this for the first time last weekend for breakfast at my Momma’s. I wanted something different than banana bread and I didn’t want something as sweet as an actual cinnamon roll. Thus this bread was born. Please try it out on your families and ENJOY!

Cinnamon Roll Bread

1 cup Butter Softened

2 cups Sugar

2 Eggs

2 Cups Buttermilk or 2 cups Whole Milk with 2 TBSP Vinegar

4 Cups Flour

2 TSP Baking Soda

Topping:

2/3 cup Sugar

2 TSP Cinnamon

Pinch of Salt

Cream Butter, Sugar and Eggs. Add Milk, Flour, and Baking Soda. Grease your small loaf pans, fill about a 1/3 full with batter, sprinkle the cinnamon sugar mix over the top, top with about the same amount of batter and sprinkle with more cinnamon sugar. Using a toothpick swirl the cinnamon/sugar through the batter. Repeat with remaining batter. Bake at 350 for 45-50 minutes. Cool for 20 minutes prior to removing from pan. 

Popovers...

I am kind of a lover of bread not so hot for my hips but oh so delish! HA! And popovers are so amazing for my love. What exactly is a popover? Well Wikipedia says a popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

There are several things I love about this recipe in particular #1 being that it is a type of bread but we have already established that! I also love that these do not require yeast so I can actually make these with little stress on a weeknight. Reason three is that they this recipe only makes about six popovers so there aren’t a bunch left over staring at me begging me to eat them. Lastly I love the versatility of this eggy dough, you can add to it make it savory or sweet. When I made these last night to go with our supper I decided to add some green onion and parmesan cheese to them, that was a winner. But I have made them with a bit of cinnamon and sugar, then drizzled with honey after baking oh that hits the spot on a cold night as well. The possibilities are endless. This is the basic recipe, adjust as you see fit. Mostly just enjoy!

I told you I love bread!

Popovers

2 eggs

1 cup Milk

1 TBSP Cooking Oil

1 cup Flour

1 TSP Salt

Preheat oven to 400. Lightly grease your pan (either a popover pan or muffin tin).Whisk together you egg, milk, and oil. Add in your flour and salt stir to smooth, don’t over mix. Fill tins ½ full of batter. Bake in pre-heated oven for 30-40 minutes. Popovers will be golden brown when done. Remove from oven and prick each popover with a fork to release the steam. Enjoy with butter!