Cakes and Frostings

Cinnamon Bread with Browned Butter Frosting

This cake-like quick bread takes brunch or dessert to new, delicious heights with buttery frosting and a delectable cinnamon swirl.


10 minutes


1 hour



Cinnamon Bread

  • ½ cup (1 stick) Challenge Unsalted Butter, softened
  • 1¼ cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon cinnamon


  • 1 stick Challenge Unsalted Butter
  • 2 cups confectioners (powdered) sugar
  • ¼ cup light cream (or half & half)
  • 1 teaspoon vanilla

Cinnamon Bread

  • 1
    Preheat oven to 325º F.
  • 2
    In a mixer, cream together butter and 1 cup sugar for 2-3 minutes. Add in egg and vanilla extract and mix until incorporated.
  • 3
    In a separate bowl, whisk together flour, baking soda, and salt.
  • 4
    Alternate between adding flour mixture and buttermilk to the mixer and stir together until just combined.
  • 5
    In a separate bowl, mix remaining ¼ cup sugar and cinnamon together and set aside.
  • 6
    Butter inside of loaf pan and pour in half of the batter. Sprinkle the cinnamon-sugar mixture over the batter and then top with remaining batter.
  • 7
    Place loaf pan in oven and bake for 50-60 minutes, or until a toothpick inserted in center comes out clean. Remove from the oven and let cool.


  • 1
    Melt and heat the butter in a medium saucepan over medium heat until it is golden brown in color (be careful not to burn), about 5 minutes.
  • 2
    Turn heat to low. Add and whisk in powdered sugar and cream until well blended and sugar is dissolved.
  • 3
    Remove pan from the heat; add vanilla and stir mixture for about three minutes.
  • 4
    Place the frosting in the refrigerator for about 10 minutes until the frosting is cool and thick. If frosting thickens too much, add another Tablespoon cream.
  •  !
    This recipe will yield enough for a 2 layer 9-inch cake.