I don't have any Rapid Rise yeast, so I just used regular yeast and only 1 package or 2-1/4 tsp. I let it rest for an hour, instead of the 10 minutes, then spread the brown sugar cinnamon mixture on top and poked it in. Then I covered it with plastic wrap and put it into the refrigerator. The next morning I pulled it out, let it sit for about half an hour to come to room temperature, and then baked as directed. I baked it for about 5 extra minutes.
The icing was really good, but I made it a bit thick so ended up spreading it on instead of drizzling. I think there was enough icing for a double batch, so next time I'm either making less icing or making more cake! I really liked the flavor, though, and I'm thinking of using this icing recipe for my cinnamon rolls next time. The butter just added something.
Also, next time I will follow the Recipe Note and mix it in a separate bowl. I can't figure out the reason for spraying the pan and then mixing the dough in it. I will definitely be making this again - it was so good!
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