A few weeks ago my grandmother gave me four mini loaf pans. She knows me so well. I’ve been trying to use them ever since so I can bring her something delicious as a thank you. Yes, that’s what happens when you give me a baking item as a gift. I use it to make something awesome for you. The problem is, I got fixated on this snickerdoodle bread recipe I found. You may wonder why that’s an issue…and I’ll tell you. It’s because the recipe calls for cinnamon chips which (apparently) are seasonal. Not the season we’re currently in. But it was too late. I wanted to make a cinnamon sugary bread version of one of the best cookies ever. Nothing else would be good enough for the maiden voyage of my new pans. What to do, what to do?
I took some time reading the comments on the original recipe to find that people had substituted white chocolate chips as well as toffee chips in the bread and liked the results. Somehow I just couldn’t bring myself to spoil all that delicious cinnamon sugar goodness with a different flavor. I had just about given up and resigned myself to making some other kind of bread until cinnamon chips were back in stock, but then, a miracle!!
My wonderful cousin came up with a solution for me without even knowing it. She made some cookies today that included a cinnamon butter inside. Basically like a cinnamon sugar caramel kind of deal. As soon as I saw her recipe I knew it was the answer to my dilemma. I could make the bread per the recipe, but instead of using the cinnamon chips, I’d swirl the cinnamon butter through the batter. Genius!
We start by making our cinnamon butter swirl. Some butter and brown sugar are melted together and boiled briefly.
Add a little cream and some cinnamon then set aside to cool while we make our bread batter. Try not to eat with a spoon.
Cream butter, sugar and cinnamon together. Add some eggs, sour cream and dry ingredients. Until it looks like this. It’s very thick.
Spoon into your pans until about a third full.
Then swirl your cinnamon butter around. I did about a tablespoon straight down the center, then swished a butter knife back and forth thru it.
Top with remaining batter and another swish and swirl of the cinnamon butter. Then sprinkle with cinnamon and sugar.
Bake until a toothpick comes out clean and the bread is golden with a crusty top.
(worst part of baking) Allow to cool, then slice and enjoy. Lightly spiced sweet bread and that amazing buttery surprise in the middle topped with a craggy cinnamony crust. Yuuuum!
Three of these loaves are headed out the door as gifts. Otherwise I’m at risk of palming one and just walking around all day munching on it.
Have a slice (or a loaf) of this with breakfast. It’s not a cookie. It’s bread. That’s allowed. Just look at that gorgeous ribbon of buttery cinnamon goodness!
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
3/4 c. sour cream
3 T. sugar
3 t. cinnamon
Cinnamon Butter Swirl:
1/2 cup butter
1 cup brown sugar, packed
2-3 tablespoons cream
1/8 teaspoon baking soda
1 tablespoon cinnamon
For the cinnamon butter swirl:
In a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil. Let it boil for about one minute, remove from heat, and whisk in the cream. Add the baking soda and cinnamon and whisk until combined. Set aside to cool.
For the bread:
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Spoon batter into 4 mini loaf pans until about 1/3 full. Dollup and swirl the cinnamon butter around in the batter. Add more batter on top til 2/3 full. Dollup some more filling and swirl again.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 38-43 minutes. Let cool before removing from pan.