Friday, August 2, 2013
Quick Strawberry Cinnamon Bread
Strawberries are still plentiful at the farmer's markets and grocery stores, so I am trying to take advantage of that before fall arrives.
I think it is so crazy how summer is just flying by, and before we know it, the season will be over.
So meanwhile, I have made this quick and easy fruit bread. It's cheating a little bit because this recipe calls for a can of refrigerated cinnamon rolls as its base, but that is what makes it so easy to make.
The great thing about this strawberry cinnamon bread is that it's delicious for breakfast, brunch, or dessert, along with a scoop of vanilla ice cream on top.
I'm really finding that using coffee creamer to cook with is versatile and economical. I used my favorite flavor in this recipe, Sweet Italian Cream.
This recipe really only takes a few minutes to put together. You can also easily double it if you are serving it when you are entertaining.
Make sure the cinnamon rolls are completely covered by the egg and strawberry mixture. You can also make this with peaches or other kinds of berries.
Recipe for Quick Strawberry Cinnamon Bread
1 can good quality refrigerated cinnamon rolls, with frosting
1 cup strawberries, cut in half and slightly smashed with a fork
1/4 cup coffee creamer, Sweet Italian Cream, or Vanilla flavor
1 teaspoon cinnamon
1 teaspoon vanilla
Preheat oven to 350 degrees.
Open cinnamon rolls and place evenly into a greased 9x9 baking dish.
In a medium bowl, whisk together eggs, coffee creamer, cinnamon and vanilla. Stir in strawberries.
Pour egg mixture over cinnamon rolls in baking dish.
Bake in oven for 25-30 minutes, or until eggs are set, and rolls are golden.
Let rolls sit 5 minutes after coming out of oven.
Microwave frosting about 10 seconds, and then pour over bread.
Serve or at room temperature,