Cinnamon Roll Bread

Finally! It appears that Spring has popped into central Ohio to say hello. I am sure it's stay wont be long, for it must tease us with its presence. For the first time this Spring I ran outside in the park. I think I went a little overboard in taking advantage of the sunshine and the delicate breeze because I am now sore all over...

This is the good kind of sore though...the kind that tricks your mind into thinking it's okay to have a second helping of cake..."I've worked hard today, I so deserve this!" We'll see how long I can ignore that little voice in my head that is always lying to me and telling me "it's okay, go ahead, you worked hard today." It's becoming difficult because that voice that has been saying "bathing suit season is around the corner and you could not be farther from ready" seems to be slowly fading away as I am remembering the dark chocolate truffles I have hidden away in my desk drawer...

Oh the agony!

Thankfully, I no longer have this gem of a baked good stashed away anymore. Then I would be in real trouble. I made this "bread" (slash cake) when I was going through that cinnamon roll craze. It appears that  have satisfied that burst of cravings because now all I can think about is cookie dough.

I obsess...I really do. When I am craving something I have to submit myself to a complete overload of whatever it is I am craving. It's sad really. Why can't I drool and obsess over something more healthy...like spinach or brussel sprouts...Why does it always have to be chocolate or cream cheese or peanut butter? Mmm...peanut butter....

Hmm...that's odd...I no longer hear the "bathing suit" voice. Interesting.

Cinnamon Roll Bread
Adapted from beantownbaker.com

Ingredients:

Dough:
1 1/2 cups flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoons active dry yeast
2/3 cup warm skim milk
3 tablespoons canola oil
1/2 teaspoon vanilla
1 egg
1/2 teaspoon cinnamon

Filling:
3 tablespoons margarine, softened
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
(Shawn and I decided pecans or raisins would also be good here so if you have any hiding in your pantry, feel free to use them)

Icing:
1 cup powdered sugar
2  tablespoons neaufchatel cheese, softened
1-3 tablespoons skim milk (enough to reach right consistency)
1/4 teaspoon vanilla

Directions:

Grease an 8x8-in square baking pan.

In a large bowl combine flour, sugar, salt and cinnamon. Dissolve the yeast in a small bowl filled with warmed milk. Once the yeast becomes foamy, add the canola oil, vanilla and egg into the milk mixture. Add the milk mixture into the flour mixture and combine until smooth. Pour the dough into the baking pan and let rest for about 15 minutes to let the yeast get to work.

While the dough is resting, make your filling by mixing together the butter, brown sugar, cinnamon and cardamom. Mix using a whisk or fork until mixture is combined. Sprinkle evenly on top of the rested dough and slightly press the mixture into the dough.

Place pan in the oven and then set the temperature to 350F.

Bake for 30 minutes or until the bread if lightly browned and the center springs back when touched. Cool for 20-30 minutes. While the bread is cooling, make the icing and mix together the powdered sugar, cream cheese, vanilla and milk until very smooth. If the mixture seems thin add more sugar, if it seems thick add more milk. Drizzle the icing onto the cooled bread. Serve warm and enjoy!