Quick Easy Cinnamon Bun Breadcake Recipes

QUICK & EASY CINNAMON BUN BREAD/CAKE

Steps:

• 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 and cinnamon in a small bowl using fingers 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 350°F.
• Bake for about 25 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.
• Let cool slightly and frost or ice as desired.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON BUN CAKE

Steps:

• Preheat oven to 350 degrees. Grease WELL 2 9" round cake pans.
• For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
• Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes. Pour one cup batter into separate bowl and divide remaining batter into the pans.
• For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar. Drop by tablespoons onto the batter in the pans. Swirl, being careful not to stir up the brown sugar layer.
• Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes then remove and cool on racks.
• Place one cake sugar side up on plate and frost the center. Top with remaining cake, sugar side down and frost the rest of the cake.

QUICK AND EASY CINNAMON BUNS

Steps:

• Melt the butter in a small pan or in a bowl in the microwave.
• Lightly grease a large baking tray with the extra butter.
• To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
• To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
• Preheat the oven to 400°F.
• To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
• Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
• Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
• Make ahead
• Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
• The shortcut
• No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.