1. Preheat the oven to 180°C (350°F). Lightly grease a 23x13cm loaf tin* or line with baking parchment. Set aside.

2. Add the sugar and egg to a large bowl and mix until creamy. Add the vanilla extract, sour cream and milk and mix in. Mix the flour with baking powder and salt and add to the bowl, mix until combined. Pour the batter into the prepared loaf pan and set aside.

3. Melt the butter for the filling and mix it with the cinnamon and sugar. Drizzle on top of the batter and then lightly mix with the batter. Place in the oven and bake for about 45-50 minutes or until a wooden skewer inserted into the center comes out clean. Take it out of the oven and let it cool down in the pan for some time, then remove it and let it cool down completely on a wire rack.

4. For the glaze add the confectioners‘ sugar to a small bowl and gradually add the heavy cream until you get a nice and thick glaze. Drizzle about half of the glaze on top of the bread and let it dry a bit. Add the ground cinnamon to the remaining glaze and mix, then drizzle as well over the bread. Let dry.