Ingredients:
For The Bread:
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
1 tsp. vanilla
3/4 c. sour cream
For The Topping:
3 T. sugar
3 t. cinnamon
For The Cinnamon Butter Swirl:
1/2 cup butter
1 cup brown sugar, packed
2-3 Tablespoons cream
1/8 teaspoon baking soda
1 Tablespoon cinnamon
Directions:
For the Cinnamon Butter Swirl:
In a saucepan over medium high heat, melt the butter.
Add in the brown sugar and whisk, bringing it up to a boil.
Let it boil for about one minute.
Remove from heat.
Whisk in the cream.
Add the baking soda and cinnamon.
Whisk until combined.
Set aside to cool.
For The Bread:
Cream butter, sugar, salt and cinnamon until fluffy.
Add eggs.
Mix well.
Add vanilla and sour cream.
Mix well.
Mix flour and baking powder in a separate bowl.
Add to wet ingredients.
Mix until all combined.
Spoon batter into 4 mini loaf pans until about 1/3 full.
Dollop and swirl the cinnamon butter around in the batter.
Add more batter on top til 2/3 full.
Dollop some more filling and swirl again.
Mix 3 T. sugar and 3 t. cinnamon in a bowl.
Sprinkle over the batter in each loaf pan.
Bake at 350 for 38-43 minutes.
Let cool before removing from pan.