Cinnamon Bun Bread

Are you in need for a quick and easy treat for this afternoon's tea or coffee time? Here it is. A cinnamon bun bread served still warm out of the oven. Who could resist?

This cinnamon bun bread is made with yeast, but don't worry, there is no kneading or long rising time involved. After mixing all the ingredients for the dough the resting time is only 15 minutes.  You then mix in the filling and the pan is ready for the oven. How easy is that?

After a short cooling time the icing gets drizzled onto the finished cinnamon bun bread and you are ready to indulge.

This cinnamon bun bread got big thumbs up from my family!

Ingredients:

* 1 1/2 cups all purpose flour
* 1/3 cup sugar
* pinch of 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
* pinch ground cardamom

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, cinnamon and cardamom 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.

Adapted from food.com.