The aroma of cinnamon fills the house and I am happy. What is it about cinnamon that is relaxing and dreamy? I want to sit in my kitchen, sniffing the air and have pleasant dreams about cinnamon buns or this cinnamon roll quick bread.
I enjoy working in the kitchen but add on the warmth of brown sugar and/or cinnamon and the kitchen becomes a place for love and happiness.
Cinnamon Roll Quick Bread
2 cups gluten-free baking mixture
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup coconut milk
1/3 cup Tofutti sour cream
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons water
1/2 cup powdered sugar
2 tablespoons coconut milk
Preheat oven to 350 degree. Grease a 9in loaf pan.
In a mixing bowl, whisk together flour, baking powder and salt.
In a separate bowl, combine sugar, egg, milk and sour cream. Mix well.
Add flour mixture and mix well.
Pour batter into prepared pan.
In a small bowl, mix ingredients for cinnamon swirl. Spoon by tablespoon randomly into the batter. Swirl with a butter knife to create a marble pattern.
Bake for 40-45 minutes or until knife inserted comes out clean.
Let cake cool for about 15 minutes before adding icing.
Mix ingredients for icing in a bowl. Drizzle over semi-cooled bread.
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