Greek Yogurt Cinnamon Roll Bread

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Greek Yogurt Cinnamon Roll Bread

Greek Yogurt Cinnamon Roll Bread is soft, fluffy, packed with cinnamon roll flavor and with creamy Greek yogurt glaze on top. No yeast, one bowl and 7 grams of protein in every slice!

Prep Time15

Cook Time1

Cooling Time30

Total Time1 45

Course: Quick Bread

Cuisine: North American

Diet: Vegetarian

Servings: slices

Calories: 235kcal

Author: Olena Osipov

Ingredients

For the Bread:

1 1/4 cups Greek yogurt I used 0%
1 large egg
1/4 cup milk
1/2 cup + 2 tablespoons maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
2 3/4 cups self-rising flour*
Cooking spray I use Misto

For the Filling:

1/2 cup brown sugar
2 tablespoons cinnamon

For the Glaze:

1/3 cup Greek yogurt
2 tablespoons powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350 F, line 9x5 loaf pan with parchment paper and spray with cooking spray. Set aside.
In a large bowl, add Greek yogurt, egg, milk, maple syrup, vanilla extract and cinnamon. Whisk until smooth.
Sift flour through a fine mesh sieve over a large bowl. Add to the bowl with liquids and stir gently with spatula just until combined. Dough should be thick and sticky but spreadable.
In a small bowl, add brown sugar and cinnamon, whisk until combined.
In a previously prepared loaf pan, drop and spread 1/3rd of the batter and sort of spread it in a layer. Sprinkle 1/2 of cinnamon sugar mixture on top. Add 1/3 of dough in dollops and spread a bit. It's OK if pockets of sugar are visible. Sprinkle remaining 1/2 of cinnamon sugar mixture, finishing by the remaining 1/3 of dough.
Run butter knife through the dough in a loaf pan lengthwise 2-3 times.
Bake bread for 60 minutes or until toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes. While bread is cooling, make the glaze by whisking Greek yogurt and powdered sugar together. Spread on top of warm bread and let it cool another 15 minutes.
Using serrated knife, cut into 10 slices and enjoy warm or cold.

Video

Notes

Store: Keep in a cool dry place in an airtight container for up to 24 hours. After, because of the glaze, refrigerate for another 3-4 days.
Freeze: Bake, glaze and cool completely. Place in an airtight container and freeze for up to 3 months. Thaw on a counter for 1-2 hours.
Self-rising flour substitute*: You can replace self-rising flour with 2 3/4 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt.

Nutrition