Cinnamon Bun Bread

I admit it– I used to be terrified to bake with yeast. There was something daunting about temperatures, and kneading that I just didn’t want to dip my toes into. I am comfortable with it now, but I wish I had found a recipe like this to try when I was first learning! Don’t be put off by the use of yeast in this bread, it requires very little rising time (only 15 minutes) and there is no kneading required.

This bread is perfect if you’re in the mood for cinnamon rolls, but you don’t want to knead the dough and wait for it to rise, and you don’t want to settle for Pillsbury. 🙂 It would also be great for a tea party, or to bring over to a friend’s house for coffee, or just for a quick breakfast!

Here is the recipe. Enjoy!

Adapted from My Kitchen in the Rockies.

Ingredients:

* 1 1/2 cups all purpose flour

* 1/3 cup sugar
* 1/8 tsp salt
* 4 tsp active dry or rapid rise yeast
* 2/3 cup warm milk (100-110F; low fat is fine)
* 3 tbsp vegetable oil
* 1/2 tsp vanilla extract
* 1 large egg

for the Filling/Topping:

* 3 tbsp butter, room temperature

* 3/4 cup brown sugar

* 1 tsp ground cinnamon

for the Icing:

* 1 cup powdered sugar

* 1-2 tbsp milk

Directions:

Lightly grease an 8×8-inch square baking pan.

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, and cinnamon in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.

Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.

4 thoughts on “Cinnamon Bun Bread”

Thanks, I'm looking forward to making this – sounds both yummy and easy. In fact, I've started measuring out the flour and the sugar, but you've mentioned that I should add the salt next, but I don't see it listed in the ingredient list. I'm guessing it's only a tiny bit, but I'd love to know the amount that you think is best. Thanks again!