Cinnamon Sugar Loaves Food

CINNAMON SUGARLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Whisk flour, cinnamon, baking powder, and baking soda together in bowl. Combine nugget cereal and light cream together in another bowl. Beat eggs in another bowl until light and frothy.
• Stir cereal mixture, white sugar, and eggs together in a large bowl. Add flour mixture to cereal mixture and stir to combine batter. Pour batter into prepared loaf pan and sprinkle maple sugar over the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Run a knife along the sides of the pan to loosen the loaf; tap pan gently while tilting the pan to turn the loaf out onto a wire rack. Cool completely.

CINNAMON LOAF

Steps:

• In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CINNAMON SWIRL LOAVES

Steps:

• In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk., Spread half of the batter in two greased and floured 8x4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

HUNGARIAN CINNAMON LOAF

Steps:

• In the bowl of a standing electric mixer fitted with the dough hook, dissolve the yeast in 1/4 cup of the warm milk. Sprinkle with a pinch of the sugar and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low speed and add the remaining 1 cup milk, 1/2 cup of the sugar, the 1 cup melted butter, the egg yolks, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining 1 1/2 cups flour and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
• Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Put the dough in a large bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
• Combine the remaining 1/2 cup sugar and the cinnamon in a small bowl. Brush the bottom and sides of a 9-by-5-inch loaf pan with melted butter.
• On a lightly floured work surface, roll the dough into a rectangle about the size of the loaf pan. Brush the surface of the dough with melted butter and sprinkle the cinnamon sugar evenly across. Roll the dough up, jelly-roll style, into a long cylinder, and pinch the seam closed. Put the dough in the prepared loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time, until the top of the dough is nearly level with the top of the loaf pan, about 20 minutes.
• Preheat the oven to 350°F. Brush the dough with more melted butter.
• Bake until your kitchen smells like cinnamon and the bread is golden brown, 45 minutes to 1 hour. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

CINNAMON SUGAR PULL APART LOAF

Steps:

• Preheat oven to 400 degrees.
• Grease an 8x4 inch loaf pan (do not use dark-coated pan).
• In small bowl, mix sugar and cinnamon together.
• Separate dough into 10 biscuits.
• Cut each biscuit into quarters.
• Dip each quarter into melted butter; roll in cinnamon-sugar mix.
• Arrange biscuits in greased loaf pan.
• Bake for 19-27 minutes.
• Cool 2 minutes; loosen edges; remove loaf from pan.
• Serve warm.

CINNAMON SWIRL LOAVES

Steps:

• Combine sugar, cinnamon, and raisins in a small mixing bowl; set aside.
• Combine flour mixture and yeast from hot roll mix in a large mixing bowl, mixing well. Add water, butter, and egg; stir well.
• Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Cover and let rest 5 minutes.
• Divide dough in half. Roll each half into a 13 x 8 inch rectangle. Sprinkle each rectangle with half of the reserved sugar mixture. Beginning at a narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal. Place loaves, seam side down, in 2 greased 8 1/2 x 4 1/2 x 3 inch loafpans. Cover and let rise in a warm place (85 degreesF), free from drafts, 20 minutes or until dough is doubled in bulk.
• Bake at 350 degrees F for 35 minutes or until loaves sound hollow when tapped. Remove from pans, and let cool on wire racks.
• Slice loaves, and serve.