Recipe by 4Susan
Mmmmm good! No kneading and Butterscoth chips add a special surprise taste! Serve this warm sweetbread with hot drinks for a festive breakfast or with soup to make a substantial supper. It's yeasty but does not need kneading. From Camping Life magazine. Prep time does not include one hour standing time.
Top Review by NcMysteryShopper
Made these for breakfast this morning and they were so good! They taste like cinnamon buns without the gooey topping. There was a lot of cinnamon/sugar left over after sprinkling the tops so I melted some of the sugar and cinnamon and poured it on top (It formed a hard candy like topping). I was a little worried when I was spreading the dough into the pan because of the consistency.... but it worked out wonderfully! I really could not see eating these with soup as they are more of a dessert or semi sweet breakfast bread .... but so tasty! Thanks!
- 9.85 ml cinnamon
- 236.59 ml sugar
- 709.77 ml flour
- 0.25 ml salt
- 9.85 ml dried yeast granules
- 236.59 ml water
- 29.58 ml vegetable oil
- 1 egg
- 4.92 ml baking powder
- 236.59 ml butterscotch chips
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Grease a 9x13x2-inch pan.
- Shake or mix cinnamon and sugar and set aside.
- In a large bowl mix the flour, salt, yeast and 1/2 cup of cinnamon sugar mixture.
- In another smaller bowl, whisk together the water, oil and egg, and stir it into the dry ingredients until smooth.
- Cover and let stand for one hour.
- Mix in the baking powder and butterscotch chips.
- Put the mixture into the baking pan and bake 35 to 40 minutes or until it tests done.
- The top should be springy and the dough will pull slightly away from the sides of the pan.
- Sprinkle with the remaining cinnamon and sugar mixture.
- Cut into chunks and serve warm.