For the bread:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1 cup cinnamon chips
- 1 tub vanilla frosting
For the bread:
Preheat oven to 350 and grease a loaf pan
Whisk together flour, powder, salt and cinnamon
In another bowl, cream the butter and sugar together. Add in the eggs one at a time, mixing well. Beat in the vanilla and yogurt.
Add the wet ingredients to the dry and stir to combine. Gently stir in the cinnamon chips.
Pour batter into greased pan and bake for about 45 minutes (until toothpick inserted in the center comes out clean.)
For the cake pops:
8-12 oz. vanilla melting discs (or white chocolate, but it's so finicky so I like the melting discs)
Allow the bread to cool. Remove it from the pan and crumble it up into a bowl. Mix the cake crumbles with about 1/2 tub of vanilla frosting. It's really just about getting the texture right. If it's too dry and crumbly, add more frosting. If it's too sticky, add more bread. When you're satisfied with the consistency, roll them up into balls and stick them into a mini muffin tin or on a cookie sheet.
Melt a small amount of the vanilla discs, dip the end of the sticks in the melted candy, and then press them into the center of each ball. Put the pan with the cake balls/sticks into the freezer for about 10 minutes to harden and chill them.
Melt the rest of the chocolate in a bowl with tall sides. Dip each cake pop in the melted candy until evenly coated. Sprinkle the top with a cinnamon and sugar mixture.
Nutrition per serving
Saturated fat: 2g
Vitamin A: 95%