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Mountain Mist Cinnamon Bread

An incredibly soft and moist homemade cinnamon swirl bread, inspired by the famous theme park treat. Easy to make with a no-yeast, quick bread method and a rich vanilla glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

For the Bread
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream full-fat, at room temperature
For the Cinnamon Swirl
  • 0.66 cup light brown sugar packed
  • 2 tbsp all-purpose flour
  • 1.5 tbsp ground cinnamon
  • 0.25 cup unsalted butter melted
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 9x5 inch Loaf Pan
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. With mixer on low, add dry ingredients and sour cream alternately, beginning and ending with flour. Mix until just combined.
  6. For the filling, mix brown sugar, flour, and cinnamon. Stir in melted butter until mixture is crumbly.
  7. Spread half the batter in the prepared pan. Sprinkle with two-thirds of the cinnamon filling. Top with remaining batter and spread carefully. Sprinkle remaining filling on top.
  8. Use a knife to gently swirl the batter. Bake for 50-60 minutes, until a toothpick comes out with moist crumbs. Cool in pan 20 mins, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread before slicing.

Notes

For best results, ensure all ingredients are at room temperature. Do not overmix the batter. The bread must be completely cool before glazing and slicing for clean cuts.