Because it’s Sunday.
And Sundays are for baking. And for breakfast.
And for eating something sweet and calling it breakfast. Because, why not?
Especially when it smiles at you. Doesn’t your day feel better already?
Sundays are for cinnamon and sugar and not waking up at 5 am to let dough rise and cut and fold cinnamon rolls.
Sundays are for easy recipes that you can make in your pajamas.
And for recipes that prepare you for Monday.
Because Mondays are evil, and can only be improved with some leftover cinnamon bread. With a smile built in.
If you’re feeling extra generous, you could even make an extra loaf and take it to work to comfort your co-workers, too.
Cinnamon Smile Bread
Makes 1 9-by-5 inch loaf
⅓ cup granulated sugar
1 Tablespoon cinnamon
1 Tablespoon brown sugar
1 Tablespoon cocoa powder
¼ cup unsalted butter, melted
1 large egg
¾ cup brown sugar, packed
¼ cup vegetable oil
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
½ teaspoon ground nutmeg
¾ teaspoon baking soda
⅛ teaspoon salt
1. Preheat oven to 350F and grease a 9-by-5-inch loaf pan.
2. In a small bowl, combine ⅓ cup granulated sugar with the cinnamon, brown sugar, and cocoa powder; set aside. .
3. Melt butter in a large microwave-safe bowl, about 1 minute; set aside to cool. Once butter is cooled, whisk in the egg, ⅓ cup brown sugar, vegetable oil, and vanilla extract. Whisk in buttermilk until incorporated.
4. Add the flour, nutmeg, baking soda, optional salt, and gently fold ingredients until just combined. Be careful not to overmix, the batter will still be thick and lumpy.
5. Pour half the batter into prepared pan, smoothing the top with a spatula. Sprinkle three-fourths of the cinnamon-sugar mixture over the batter, the top with remaining half of the batter. Smoothe the top with a spatula and sprinkle remaining ¼ of cinnamon-sugar mixture evenly over the top.
6. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow bread to cool in pan for about 15 minutes, then invert onto wire rack to cool completely.
*Bread will keep at room temperature wrapped tightly for up to 5 days. You can also freeze the loaf (whole or sliced) for up to 3 months.
[ Recipe adapted from Averie Cooks ]