Cinnamon Roll Swirl Bread

I absolutely love cinnamon rolls, but let's face it: outside of a refrigerated tube or just buying them from the bakery section in the grocery store, they're a PITA to make. Yes...I really just said that...

This quick bread is a great way to get cinnamon-roll flavor without spending forever trying to roll pastry dough!

Cinnamon Swirl Cake

1/2 c granulated sugar
1 tbs ground cinnamon
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c granulated sugar
1 egg
1 cup buttermilk OR sour milk (Place 1 tbs vinegar in measuring cup and fill with milk to 1 c line; allow to stand 5 minutes before using)
1/4 c melted margarine OR vegetable oil
2/3 c powdered sugar
1 tsp milk
1/2 tsp vanilla extract

1. In small bowl mix 1/2 c sugar and cinnamon. Set aside.

2. In large mixing bowl combine flour, baking powder, salt, and 1 c sugar. Make a well in center.

3. In a small mixing bowl beat together egg, buttermilk or sour milk, and margarine or oil. Add all at once to well in center of flour mixture. Stir just until combined.

4. Pour half of batter into greased 9 inch square pan. Pour half of cinnamon-sugar mixture over batter. Spread remaining batter carefully over top, and then add remaining cinnamon-sugar.

5 Swirl a butter knife through batter and cinnamon sugar.

6. Bake at 350 degrees for 40-50 minutes, or until knife inserted near center comes out clean.

7. Mix powdered sugar, vanilla, and milk until smooth. Immediately pour over hot cinnamon swirl bread and allow to cool before serving.