I stumbled upon this recipe from the blog Baking Bites. I'm a huge fan of cinnamon buns but not so much when it comes to dealing with yeast. Making bread from scratch is most definitely rewarding but can be quite time consuming. This recipe attracted me because it requires less time than regular cinnamon buns despite the fact that it requires yeast. Even though this recipe can be made in less time than regular cinnamon buns, the taste and satisfaction is not compromised in any way. Granted, this recipe does not yield individual spirals of cinnamon buns but it is still satisfying nonetheless. The bread reminds me of a coffeecake and the topping is bit reminiscent of a pecan pie. Don't get me wrong, it still tastes like a cinnamon bun.
Cinnamon Bun Bread
compliments of Baking Bites
1-1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
4 teaspoons active dry yeast
2/3 cup warm milk (100-110F)
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 large egg
3 tablespoons butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk, cream, or water
1. Grease an 8x8 square pan.
2. In a bowl, mix flour, sugar, and salt together. Set aside.
3. Heat milk and dissolve the yeast. Add this mixture to the flour mixture along with the oil, vanilla, and egg. Mix until smooth. Pour this mixture into the greased pan. Let the dough rest for 15 minutes.
4. In a separate bowl, mix butter, sugar, and cinnamon by hand or with a fork until butter is incorporated to form a crumbly mixture.
5. Pour this mixture on top of dough. Press the mixture into the dough mixture.
6. Place mixture into a cold oven and then turn on the oven to 350F. Bake for 30 minutes or until the edges are lightly browned.
7. Let cinnamon bread cool for at least 30 minutes before pouring on the icing by combining powdered sugar and water together until the mixture is smooth. Drizzle on top of the bread, enough for your liking.
Enjoy! The bread can easily be heated up later in the microwave.