In the Fall months I tend to go for more comfort type sweets and for me one of those are sweet breads. Sweet breads, or quick breads, are the easiest breads to make the probably one of the more versatile ones out there. Do you know the difference between sweet breads and say bread you make a sandwich with? Sweet breads are breads that are prepared with leavening such as baking soda or powder, rather than yeast. As a result, the bread does not have a long proofing and rising time, like yeast breads. The result, like regular yeast bread is that it can vary widely in texture and flavor, from light and fluffy to extremely dense, and they can be both sweet and savory.
The leavening in quick bread expands as the bread as baked. As a result, it often has a less complex flavor than yeast bread, because the dough does not ferment at all. Plus with sweet breads there is no rolling, kneading, or proofing. The more common sweet breads are your banana, pumpkin, zucchini and so forth. Unlike yeast bread there is no proofing here or starters. One of the most common ways involves mixing the wet ingredients and dry ingredients separately, and combining them at the very end. The ingredients are stirred until they just come together, and then the resulting dough or batter is quickly baked. And unlike yeasted bread, the batter isn’t meant to be completely smooth. Some lumps are okay. Why? You don’t want to incorporate air into the batter.
“WTH dude? What’s up with all this learnin’ stuff?” Yeah I know, I know but you should know me by now. I’m not one to just say “here’s a picture and a recipe… Tada!” Well okay maybe I’d do a “Tada” and a “curtsey” to be cute but I’m one that talks and shares. I believe that’s part of why you are here. I try my best to connect with you all. My goal is to not just provide recipes that make you crave something and want to go create in the kitchen but also teach something along the way, share a few laughs, memories and just create a family type environment. I love when you guys comment back and engage here.
So okay now that the schoolin’ is all done, let’s talk about this sweet bread! This all stemmed from Mr. Fantabulous cinnamon rolls. They are super easy to make but they require yeast thus proofing. I don’t mind making them but I was in one of those “I want something sweet” moods. However I don’t care for cinnamon rolls. I know, I’m weird. Remember I really am not that big of a sweet eater. I have my moments…Hello! I am a woman! But for the most part I’ll go for a piece of chocolate or maybe a spoon of ice cream. Well unless it’s Ben & Jerry’s Strawberry Cheesecake ice cream them all bets are off as well as my pants cause I have ZERO self-control over that pint and will eat the whole thing! Thus the whole pants-off thing. I don’t want to split the seams! LOL
So as his cinnamon rolls were proofing I realized I had extra cinnamon sugar filling. I tend to do that, do you? What I normally do then is just put the mixture in a mason jar, seal it and stick it in my cupboard. It keeps forever. However like I said I wanted something sweet.. and fast. Since I LOVE the smell of brown sugar and cinnamon I knew I had to make something with it. Off to my fridge and pantry I went, a little of this, some of that and before I knew it I had one pretty amazing looking sweet bread cooking in the oven. Now like clockwork as soon as I pulled this out of the oven I hear “sniff, sniff, sniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifffff” coming from the office. Yeah, we know where this is heading. Now full disclosure I thought about putting this back in the oven and dare I say hiding it from Mr. Fantabulous. I know, I know, I’m not proud c’mon I NEEDED this>. But I didn’t. Plus my luck it would have burned and I would have been ticked off. So I set it on the cooling rack and immediately started to drool.
The longest part was letting this cool completely (or at the very least until it’s just mildly warm). Like it took FOREVER and then some! I swear wanting to eat something when you’re craving it but being forced to wait is cruel and unusual punishment. But it’s a must when you glaze it or even cut it. If you cut it while it’s super hot/more than “warm” you have the tendency to tear the bread and have it fall apart. Plus if you try and pour glaze on it while it’s hot all that’ll happen is it’ll melt and ooze into a puddle of goo. You want it thick and pretty like in the pics. See how it drizzles down half way and stops. THAT’S what you want, not the goo. Remember.. goo = bad, half-way drizzles = good! I know, I know, more learnin’.
Once this was cooled, the glaze was poured and set it was time for me to dig in. Which meant Mr. Fantabulous and his impeccable food-dar was on his way out to the kitchen. The coffee was poured for him and my Chocolate Chai tea (which I am ADDICTED TO!) was poured. On my plate was a big fat slice of this sweet bread. On his plate was a big fat honkin’ cinnamon roll.. and a small sliver of MY bread. What? Don’t look at me like that! I at least shared! LOL This is a definite keeper and perfect for the Fall and Winter months! This is one of those breads where you should make a bunch, freeze them unglazed, and then give them out as holiday gifts (glaze them the day you plan on giving them away).
Oh and by the way… Here’s your recipe… TADA! *wink*Print
Cinnamon Swirl Buttermilk Bread
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- 2 cups buttermilk
- 2 XL eggs, room temperature
- 1/2 cup vegetable oil
- 3 tablespoon melted butter, unsalted
- 1 1/2 cups sugar
- 4 cups ap flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup light brown sugar, packed
- 1 tablespoon cinnamon
- 1 1/4 cups powdered sugar
- 3 tablespoon heavy cream
- Preheat oven at 350F, rack in the middle.
- Spray two 9×5” bread pans with baking spray.
- Line each pan with parchment leaving a 1” over hang.
- Lightly spray the parchment.
- In a large bowl, whisk buttermilk, eggs, oil, melted butter and sugar together.
- In another bowl, combine flour, baking soda, and salt.
- Add the flour mixture to the buttermilk mixture.
- Using a mixing spoon, stir until blended, but do not over mix! (It should be lumpy.)
- In a small bowl, combine 1 cup sugar and the cinnamon.
- Spoon 1/2 of the batter in the bottom of each bread pan.
- Sprinkle half of the cinnamon sugar over top.
- Spoon the rest of the batter into the pans.
- Top with the rest of the cinnamon sugar.
- With a thin bladed knife, swirl the cinnamon sugar through the batter. The batter will be thick so only swirl lightly.
- Bake 45-60 minutes or until a skewer inserted comes out mostly clean.
- Remove from oven and allow to cool in the pan for 2 minutes.
- Carefully lift out the bread from the pans and place on cooling racks.
- Allow to cool completely.
- Once cooled, prepare the glaze by whisking cream into sugar.
- Add additional cream 1 tablespoon at a time until it reaches your desired consistency. I like mine thicker.
- Drizzle glaze over tops of loaves, allowing it to drip down the sides.
- Store under a lidded cake plate or in the fridge.
- When completely cool, unglazed loaves can be frozen for months.
Recipe Reviews & Comments
Barbara Miller says
It is Smiling. <3
Wow. WOWSER‼️ Get in my belly now! I can hardly wait to make this recipe. Thank you so much Lori. You’re the best 💥
This is amazing!! The perfect mix of a cinnamon roll and coffee cake. All hail queen Lori! 🙌
Angelita Viteri says
Thank you so much!
Best Kitchen Wishes!