Listen & Cook_ Cinnamon Bun Quick Bread
Kids in the Kitchen? Make Cinnamon-Bun Quick Bread

For this week’s Listen and Cook, check out this fun recipe that you and your family can make together: Cinnamon-Bun Quick Bread from Christina Tosi’s bestselling cookbook Milk Bar: Kids Only.

Get the recipe: Cinnamon-Bun Quick Bread from Milk Bar: Kids Only by Christina Tosi* (also printed below).

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“A top-notch recording of a beloved book and a must for all audio collections.”—Booklist, starred audio review

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Cinnamon-Bun Quick Bread
From Milk Bar: Kids Only
By Christina Tosi

Makes One Loaf, 12 Slices

INGREDIENTS

Cinnamon Swirl Filling
1½ cups light brown sugar
¾ stick (6 tablespoons) unsalted butter, melted
2 tablespoons ground cinnamon
½ teaspoon kosher salt

The Dough
2½ cups flour, plus more for dusting
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 egg
¾ cup milk
½ stick (4 tablespoons) unsalted butter, melted

Cream Cheese Frosting
1 (4-ounce) package cream cheese, room temperature
½ stick (4 tablespoons) unsalted butter, softened
1½ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon kosher salt

Equipment
Oven
9 by 5-inch Loaf Pan
Baking Spray
Cutting Board
Mixing Bowls
Measuring Cups + Spoons
Wooden Spoon
Whisk
Rolling Pin
Ruler
Oven Mitts

PREP!
Preheat the oven to 375°F and coat the loaf pan with baking spray.

MIX THE CINNAMON FILLING!
In a medium bowl, mix the brown sugar, butter, cinnamon, and salt.

MIX THE DOUGH!
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the egg and milk, then with a wooden spoon, stir the eggy mixture into the dry ingredients until just combined. Stir in the melted butter. Finish off the mixing with your hands, pinching and squeezing to form your dough.

ROLL OUT, FILL, AND ROLL UP!
Sprinkle about a tablespoon of flour on your cutting board. Dust your rolling pin with a little flour as well. Roll out the dough into a 9 by 15‑inch rectangle. Spread the cinnamon filling evenly over your dough, leaving a ½-inch border at each edge. Roll the dough up tightly, like you would roll up a sleeping bag, and place it in the prepared loaf pan, keeping the seam on the bottom.

BAKE!
Bake the loaf at 375°F for 50 to 55 minutes, until the top is a deep golden brown and the cinnamon goo bubbles up around the edges. Using oven mitts, remove the loaf pan from the oven and let the quick bread cool completely in the pan.

MIX THE FROSTING!
In a medium bowl, mix the cream cheese, butter, and sugar with a wooden spoon. Add the vanilla and salt and switch to stirring with a whisk. Cream cheese frosting is best when it’s as fluffy and white as can be. This takes about 2 minutes of whisking intensely.

SLICE AND SERVE! When the loaf is cool enough to handle (about 30 minutes after coming out of the oven), pop it out of its pan and place it on a serving plate. Frost your loaf with the cream cheese frosting, then slice and serve! Store in the refrigerator in an airtight container for up to 1 week.

Copyright © 2020 by MomoMilk, LLC. *Photographs © 2020 by Henry Hargreaves.
Published by Clarkson Potter, an imprint of Random House.

Looking for more recipes and listening recommendations? Check out our complete Listen and Cook series.