Categories: Bread, Cinnamon Rolls

Ingredients

• Dough:
• 3 cups flour
• 2/3 cup sugar
• 1/2 teaspoon salt
• 6 teaspoons yeast
• 1 2/3 cups milk
• 1/3 cup canola oil
• 1 tablespoon vanilla
• 2 eggs
• Cinnamon Topper:
• 1 stick butter, brought to room temperature
• 1 1/2 cup brown sugar
• 3 teaspoons cinnamon
• Icing
• 1 3/4 cups powdered
• 5 tablespoons cream
• 1 teaspoon vanilla

Directions

1. Grease a 9×13 dish. Heat milk until warm {I used a glass pyrex measuring cup and heated the milk for 1 minutes}. Add yeast to milk and lightly stir.

2. Combine flour, salt and sugar in mixing bowl. Add oil, eggs, vanilla and yeast mixture. Stir to combine well, scraping the sides of the bowl. {This doesn’t make a true dough, rather a batter that will thicken.} Pour batter into prepared dish and let rest for 15 minutes. {Watch it slowly bubble like pancakes do on a griddle.}

3. Place butter, sugar and cinnamon in a small bowl. With a fork, mix all together. Place small bits of cinnamon topping onto batter, trying to scatter evenly.

4. Place cake pan in oven and set to 350 F. Cook for 28-32 minutes until golden and spongy. Cool for 20 minutes.

5. Mix powdered sugar, cream and vanilla til smooth. Spread over slightly cooled bread. Cut and serve.

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