Quick Cinnamon Bread: Easy no yeast bread

 Baking is not only for your tummy, sometimes it's about your mind.

There are so many things to do, life is busier when we grown up ^^, and I still try to find small happiness in everyday. Baking is one of my favourite hobby, spending time making, waiting and smelling lovely aroma from the oven is the best part of it.
But there are time that I don't have that waiting time luxury, only short amount of time for playing, and I have to find something to fit into that time.
This bread is the right answer, only half the hour, you will get delicious and aromatic cinnamon bread that you will enjoy. There is no yeast in this bread, so you don't have to wait for hours to let it rise. It's a biscuit like texture. Just mix the fat (I use rice bran shortening) into the flour mixture, mix in the milk, and fold until smooth, easy? It's very small recipe, but you can double the recipe if you like. For the frosting, you can spread it over the bread (I make a lot of it, it's very delicious ^^), or just drizzle it over. 
Note: For the allergy-free bread, you can use oil for brushing the bread instead of butter and use almond or soy milk instead of milk. 
And use silken tofu instead of cream cheese for frosting. 

 Quick Cinnamon Bread

Make 12 cm bread 

100g ........................... Plain flour
1tbsp .......................... Granulated sugar
1/2tsp ......................... Baking powder
1/4tsp ......................... Baking soda
1/8tsp ......................... Salt
24g ............................. Shortening  (non-hydrogenated rice bran oil shortening).
75ml ........................... Milk
1tsp ............................ Distilled vinegar (or lemon juice)

Filling
3tbsp ......................... Brown sugar
1/2tsp ........................ Cinnamon powder
1tbsp ......................... Granulated sugar
30g ........................... Melted butter

Frosting
40g ............................ Cream cheese
20g ............................ Icing sugar
1/2tsp ........................ Milk

*Note: For the allergy free bread, you can use oil for brushing the bread instead of butter and use almond or soy milk instead of milk. 
And use silken tofu instead of cream cheese for frosting. 

 

Preheat an oven to 190C
Line 12cm pan with baking paper.
Mix milk and Vinegar together, set aside.

Put flour, sugar, baking powder, baking soda and salt into a bowl and whisk together.
Put shortening into the bowl, cut with pastry cutter.

 Use your finger tips to mix the mixture until fine crumbs formed.

 Pour milk and vinegar mixture into the bowl.

 Fold to combine.

 Sprinkle work surface with flour, place the dough over the work surface, and sprinkle the flour over the dough.

 Fold until the top is smooth. Then pat into 10x18 cm rectangle.

 Mix brown sugar, granulated sugar and cinnamon powder together.

 Brush the dough with melted butter, sprinkle the filling over the butter and drizzle the butter over the filling.

 Roll the dough into a log.

 Cut into 4 pieces.

 Put into the prepared pan, drizzle with the rest of the butter and pour the rest of the filling over.
Bake for 15-17 minutes.
Let it cool before using.

 Mix all the the ingredients for frosting together.

Drizzle or spread the frosting over the bread before serving.

  Quick Cinnamon Bread: Easy no yeast bread