Cinnamon Swirl

This is a really quick substitute for homemade cinnamon rolls that tastes just like them but takes much less time.  A & B thought it was fun to help with poking the topping into the batter.

Cinnamon Swirl

Batter:
1 1/2 c. flour
1/4 c. sugar
1/4 tsp. salt
2 T. yeast (or 2 pkgs)
2/3 c. very warm milk (120-130)
2 T. butter, melted
2 T. oil
1 egg

Cinnamon mixture:
3 T. butter, softened (or melted)
3/4 c. brown sugar
1 1/2 tsp. cinnamon

Icing:
1/2 c. powdered sugar
1/2 -1 T. milk
1/2 T. butter, melted
1/4 tsp. vanilla

In a large bowl, mix all the batter ingredients.  Pour and spread into a greased 8-inch pan.  Let rise 10-15 minutes.  Meanwhile, combine cinnamon mixture in a small bowl mixing with a fork. 
Top batter evenly with cinnamon mixture.  Using fingers, poke topping thoroughly into batter.
Bake by placing in a COLD oven; set temperature to 350.  Bake 25-30 minutes, until lightly browned and firm in center.  Cool 10 minutes.  Combine icing ingredients and drizzle over warm cake.
Yield: 9 servings

Recipe slightly altered from Fleischmann's