Quick & Easy Cinnamon Bun Bread

Mike and I had a brief conversation yesterday about the nutritional and caloric needs of a hypothetical runner following a Lydiard training plan. And as Mike put it, "More Lydiard requires more cupcakes!" This morning I woke up very early and very hungry. I couldn't wait long enough for Polkadots Cupcake Factory to open, so unfortunately that indulgence will need to be another day.

Fortunately, this indulgence lives up to its "quick & easy" name. You don't even need to preheat the oven.

Quick & Easy Cinnamon Bun Bread

1 1/2 cups flour
1/3 cup sugar
1/4 tsp. salt
4 tsp. rapid rise yeast
2/3 cup warm low-fat milk
3 T. oil
1/2 tsp. vanilla
1 egg

3 T. butter
3/4 cup brown sugar
1 tsp. cinnamon
large pinch cardamom

1 cup powdered sugar
1-2 T. milk or cream
splash of vanilla

Lightly grease an 8x8 square baking pan. In a large bowl, combine the flour, sugar and salt. Dissolve the yeast in the measuring cup of warm milk, then add the oil, vanilla, and egg, whisking well. Pour the liquid ingredients into the bowl of dry ones, stirring until smooth. Scrape it into the prepared pan and let rest for 15 minutes.

While the dough rests, use a fork (or your fingers, which is what I did) to make the crumb topping. Sprinkle it evenly on top of the rested dough and press it down lightly.

Put the pan in a cold oven, then set the temperature to 350. Bake for about 30 minutes.

Cool for at least 30 minutes (ha!), then whisk together the powdered sugar, cream and vanilla. (I had leftover white glace' from decorating cookies with Laura, so I used a bit of that instead). Drizzle the icing onto the bread. Be happy that running 60 miles this week gives you a little bit of wiggle room in your meal plan.