Adapted from Fleischmann’s Yeast
1-1/2 cups all-purpose flour
2 envelopes RapidRise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (very warm 120-130°F)
2 tablespoons butter, melted
2 tablespoons oil
3 tablespoons butter, softened
3/4 cup brown sugar
1-1/2 teaspoons ground cinnamon
Icing (it didn’t really need this)
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter OR margarine, melted
1/2 teaspoon pure vanilla extract
MIX batter ingredients together in a pre-sprayed 8×8-inch baking dish. Let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with 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°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.