Cinnamon Roll Loaf

INGREDIENTS (dough: yeast mixture)

1/3 cup warm water

1 package active dry yeast
1/4 tsp sugar

INGREDIENTS (dough):

1/2 cup granulated sugar
200 ml buttermilk
110 ml vegetable Oil
1 tbsp vanilla extract
2 eggs
1 tsp salt
1 tsp baking powder
4 cups all purpose flour

INGREDIENTS (filling):

1 cup brown sugar
1 stick unsalted butter
1 tbsp cinnamon

INGREDIENTS: (glaze):

2 cups confectioners' sugar
2 tbsp butter (melted)
2-4 tbsp whole milk
1 tbsp vanilla extract

DIRECTIONS:

Preheat oven to 350° and grease 8"×4" loaf pan.

Yeast Mixture: Stir together water, sugar, and yeast. Let it sit for a few minutes until it is puffy and foamy.

Dough: In a stand mixer fitted with a dough hook, combine yeast mixture, sugar, buttermilk, vegetable oil, vanilla extract, and eggs. Mix until combined. Add in salt and baking powder. Mix in flour one cup at a time. The dough should be sticky, but should not stick to a clean fingertip. Place dough in a large, greased bowl, cover, and let it sit for 1+ hour in a warm place. Once the dough has doubled, sprinkle a clean surface with flour and place dough on work surface. Roll the dough into a rectangle that is 1/8" thick. Combine melted butter, brown sugar and cinnamon in a bowl. Spread a thin layer of the brown sugar mixture on rolled out dough. Begin to tightly roll the dough, and then slice into 1" sections. To make cinnamon rolls of various sizes, roll some of the remaining dough into narrower rectangles to make miniature cinnamon rolls. Place the cinnamon rolls on a tray and put in the freezer for 1-2 hours. This will allow the dough to become firm, which will help it hold its shape. Place cinnamon rolls in greased loaf pan creating two full layers. Fill in any gaps with the mini rolls or dough scraps. Bake for 45 minutes.

Glaze: Sift confectioners' sugar into a medium bowl and whisk in melted butter, milk, and vanilla extract. To make it thicker, add more confectioners' sugar. To make it thinner, add more milk. Pour over cooled loaf.

Banana Bread