For those days when you crave cinnamon buns but are short on time, this recipe is the answer. I was inspired by a recipe for a quick cinnamon-spiked coffee cake in a Fleishmann's Yeast ad, but true to form, I had to go and healthy-it-up. My middle child can finish the whole pan by himself, but we encourage him to share. —Windischgirl
What You'll Need
whole wheat flour
rapid-rise or instant yeast (2 1/4 teaspoons)
milk, warmed to 110-120F
vegetable or olive oil
1 1/2 tablespoons
Grease an 8x8 inch baking pan and dust with flour.
In a mixing bowl, whisk together the flours, sugar, salt, and yeast. Add in the warm milk, oil, and egg, and whisk until smooth.
Using a spatula, scrape the batter into the greased baking pan, spreading it evenly, and cover loosely with plastic wrap or a dish towel. Set aside for about 15 minutes, in a warm and draft-free area, while you make the topping.
In a microwave-safe dish, melt the butter. Stir in the brown sugar and cinnamon until well blended; the mixture will be crumbly.
Sprinkle the topping over the batter. Using a butter knife, push the topping down into the batter. Feel free to swirl the topping around; no two Cinnamon Swirls should ever be the same!
Place the pan into a cold oven, set the temperature to 375F, and bake until golden brown and a cake tester inserted in the middle comes out clean...about 25-30 minutes.
Let cool about 10 minutes, if possible, before inhaling.
Optional: If desired, this lily can be gilded with vanilla icing. To 1/2 cup confectioner's sugar, sifted, add 1/2 teaspoon vanilla and 1 Tablespoon milk. Stir until smooth and drizzle-able; add a drop or two more of milk to thin to desired consistency. Drizzle on after the 10 minute cooling period.