
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.

Prep
10 minutes
Cook
1 hour
Level
Easy
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
Frosting
- 1 stick Challenge Unsalted Butter
- 2 cups confectioners (powdered) sugar
- ¼ cup light cream (or half & half)
- 1 teaspoon vanilla
Cinnamon Bread
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1Preheat oven to 325º F.
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2In a mixer, cream together butter and 1 cup sugar for 2-3 minutes. Add in egg and vanilla extract and mix until incorporated.
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3In a separate bowl, whisk together flour, baking soda, and salt.
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4Alternate between adding flour mixture and buttermilk to the mixer and stir together until just combined.
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5In a separate bowl, mix remaining ¼ cup sugar and cinnamon together and set aside.
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6Butter 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.
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7Place 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.
Frosting
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1Melt 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.
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2Turn heat to low. Add and whisk in powdered sugar and cream until well blended and sugar is dissolved.
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3Remove pan from the heat; add vanilla and stir mixture for about three minutes.
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4Place 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.
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!This recipe will yield enough for a 2 layer 9-inch cake.