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1
Grease an 8x8 inch baking pan and dust with flour.
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2
In a mixing bowl, whisk together the flours, sugar, salt, and yeast. Add in the warm milk, oil, and egg, and whisk until smooth.
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3
Using a spatula, scrape the batter into the greased baking pan, spreading it evenly, and cover loosely with plastic wrap or a dish towel. Set aside for about 15 minutes, in a warm and draft-free area, while you make the topping.
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4
In a microwave-safe dish, melt the butter. Stir in the brown sugar and cinnamon until well blended; the mixture will be crumbly.
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5
Sprinkle the topping over the batter. Using a butter knife, push the topping down into the batter. Feel free to swirl the topping around; no two Cinnamon Swirls should ever be the same!
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6
Place the pan into a cold oven, set the temperature to 375F, and bake until golden brown and a cake tester inserted in the middle comes out clean...about 25-30 minutes.
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7
Let cool about 10 minutes, if possible, before inhaling.
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8
Optional: If desired, this lily can be gilded with vanilla icing. To 1/2 cup confectioner's sugar, sifted, add 1/2 teaspoon vanilla and 1 Tablespoon milk. Stir until smooth and drizzle-able; add a drop or two more of milk to thin to desired consistency. Drizzle on after the 10 minute cooling period.
