Unless, of course, you're me, and you're home from tour for 48 hours, and the boys who live in your house have somehow managed to survive the last two weeks without almond milk or yeast.
So, I improvised. Instead of regular (or almond) milk, I used sweetened condensed milk. And instead of measuring out 4 t. of yeast, I dumped in two entire packs and prayed. Why the prayer? Because one of the packs may have expired last year.
But it's all fine. Not sure what an actual fresh pack would have been able to do since the rise time is so short, but worth trying again and doing it right.
I cut down the sugar because I was using sweetened condensed milk, but I still thought that we all would have been fine with just half of the topping sprinkled on - the full amount was entirely too sweet for our palates. The halved topping amount is below. If you want to make sure the original recipe is too sweet for you, too, just double the topping ingredients.
Cinnamon Bun Bread
slightly adapted from Baking Bites
For the bread:
1 1/2 c. flour
1/4 c. sugar
1/4 t. salt
4 t. active dry or rapid rise yeast
2/3 c. sweetened condensed milk
3 T. vegetable oil
1/2 t. vanilla extract
1 large egg
For the topping:
1 1/2 T. butter, room temperature
6 T. brown sugar
1/2 t. ground cinnamon
1. Lightly grease an 8×8-inch square baking pan.
2. In a large bowl, combine flour, sugar and salt.
3. Heat the condensed milk in the microwave for 1 minute. Dissolve the yeast in the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
4. While the dough rests, mix together butter, brown sugar and cinnamon in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips.
5. Place pan into a cold oven, then set the oven temperature to 350 degrees. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Cool until the sugar has stopped bubbling.