Quick and Easy Cinnamon Bun Bread, Snow, and An Award

October 12, 2008

Cinnamon Bun Bread
I’ve seen several posts lately for quick and easy cinnamon bun bread/muffins. – Lisa’s blog Magic Sprinkles, Joy the Baker. Nicole at Baking Bites says the recipe is “adapted from a recipe found on a container of rapid rise yeast”.

I first made the muffin version and didn’t have very good luck, the muffins rose too high and the sweet topping spilled all over the muffin pan. But I loved the cinnamon roll flavor without all the effort, so I decided to make them in an 8×8 pan instead. I also used less yeast, add raisins, and decreased the topping. This time I think I got it right. Here’s my version:

Quick and Easy Cinnamon Bun Bread

Print Recipe

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 pkg. 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
  • 1/3 c. raisins

Filling/Topping

  • 2 tbsp butter
  • 2/3 cup brown sugar
  • 3/4 tsp ground cinnamon
  • pinch ground cardamom

Icing

  • 1 cup powdered sugar
  • 1-2 tbsp milk or cream

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. Stir in raisins. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a food processor until the 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.


We woke up to snow this morning. We went from summer to winter. I’m not sure I’m ready for it, but it sure looked beautiful and was the perfectly morning for warm cinnamon bun bread!


Marisa at What’s for Dinner game me the E for Excellent award! She has an adorable polka dot blog and some terrific recipes. Be sure and check it out! Thanks Marisa!

I’m passing the award on to:

Lisa at Magic Sprinkles, who shares great recipes and isn’t afraid to share her failures as well as her successes. Be sure and read her post on making cake balls.

For the Love of Cooking – her blog is filled with beautiful pictures and healthy recipes that inspire me to eat better.