I found this recipe in a magazine and just had to try it.
1-Dish Cinnamon Swirl Bake
Batter
- Mazola PureTM Cooking Spray
- 1-1/2 cups all-purpose flour
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2/3 cup milk (very warm 120-130°F)
- 2 tablespoons butter OR margarine, melted
- 2 tablespoons corn oil
- 1 egg
| Cinnamon Mixture
- 3 tablespoons butter OR margarine, softened
- 3/4 cup brown sugar
- 1-1/2 teaspoons ground cinnamon
Icing
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 tablespoon butter OR margarine, melted
- 1/2 teaspoon pure vanilla extract
|
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uCdcE6iMfJXp07TRboM7k-_Vt5oU5mhV1EI5KkSV8ZfXRfTHWVChTBkv72HU6DlFcN7URotgqPifHHrB2xl6upBZbwnaqjKC7oFVK9hut1dqIo4aVnp3wTqDZV7zI=s0-d) | MIX batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. |
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tpzew9EhRVZsQPNA4PhQbFClNpcKM3pyjoDMbTAOjqutIvr7HF-2v5ZWrxDNVV6Kuzbwv-P_19tZ2JSENHwIfyu5fqrUFCUOb9WvFDJBJrkLZ1vCLmKDL2LUsiUg=s0-d) | TOP batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter. |
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tCK9pGZA0HrnqwDd3rDVZaRWxjo--u-TrpQR6078v7ARGlPbUsK8jSO1jf0KSGkq5zizVqL2bFClnmtIHhn8uqwpD2n2Krno66Fzfk9JQVmweDGBucU_Ehlf8Gpx4=s0-d) | BAKE by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake. |
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uFOzbKAd6zmovZfPfTR4ryYYypHVKV-K_Ea-nJjm6fenm8K4_KvgwvT_hs0SilIaoy0AqveNoIDAPW24lVdHideexMCHYKItDFz2oP0ySCHG-XKMK2=s0-d) | Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above. |
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!