CINNAMON SWIRL - HONEY BUTTER BISCUIT BREAD

Cinnamon Swirl - Honey Butter Biscuit Bread image

Provided by Tammy Brownlow

Time 15m

Number Of Ingredients 15

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FOR BUSCUITS:
2 1/2 c flour - additional for rolling
1 tsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 c honey butter - homemade or store bought
1 c milk
1/4 c sour cream
FOR CINNAMON SWIRL:
2 Tbsp cinnamon
2 Tbsp sugar
2 Tbsp honey butter, softened
FOR TOP OF BREAD:
1 Tbsp honey butter, softened
additional cinnamon and sugar for dusting

Steps:

1. Preheat oven to 375 degrees. In a large mixing bowl combine flour, sugar, salt, and baking powder.
2. Cut in honey butter a tablespoon at a time until it resembles cornmeal.
3. Combine milk and sour cream then pour all at once into flour mixture. Stir until just combined.
4. On a large cutting board place a piece of wax paper that will cover the board. Flour generously and dump the biscuit mixture. sprinkle with flour. Using the wax paper to help you, gently knead from each of the 4 directions once.
5. Roll the biscuit dough to just shy of the length of your bread pan to about 3 times the width.
6. Brush with honey butter. Sprinkle with cinnamon sugar.
7. Using the wax paper roll 1/3 of the length. Brush away excess flour. Roll another 1/3. The last 1/3 roll to where the "seam" will be facing up.
8. This is where you will be glad you used a cutting board... Place the bread pan on top of the rolled biscuit dough. Using the cutting board "flip" into the bread pan. Gently tap the pan to ensure the roll is centered and touching the bottom.
9. Spread with honey butter and sprinkle with additional cinnamon sugar. Bake until golden brown 35 to 40 minutes.
10. Remove and allow to cool on a wire rack. Allow to cool completely before slicing. Then you can warm the slices in the toaster oven or microwave before serving. It's much easier to slice when cooled completely.