Ohh my cinnamon. Recently I bake so much with it. This cinnamon bun bread is incredible. It's chewy, gooey and sweet. However, I found it really sweet. It's okay if you eat just one small piece or have a slice with a strong cup of coffee. Next time I will reduce the amount of sugar for the topping. Despite of this I really enjoyed this bread. I only wouldn't call this bread. I'd call this cinnamon squares or cinnamon blondies because of their chewiness and sweetness. Moreover, it just doesn't look like bread to me. Maybe it had to rise more or I didn't add enough yeast. I wonder how it would turn out if I doubled the dough. Can't wait to try this!
1 1/2 cups (190g) all purpose flour
1/3 cup (75g) sugar
1/4 tsp active dry or rapid rise yeast
2/3 cup (160ml) warm milk
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
for the Filling/Topping:
3 tbsp butter, room temperature
3/4 cup (170g) brown sugar
1 tsp ground cinnamon
for the Icing:
1/2 cup powdered sugar
1 tbsp milk
Lightly grease an 20x20cm (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.
Place pan into a cold oven, then set the oven temperature to 180C (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.