CINNAMON SWIRL BREAD
Soft, buttery and perfectly scented with cinnamon sugar, this cinnamon swirl bread is the perfect easy baking project and just delicious.
Provided by Alida Ryder
Categories Bread
Time P1DT40m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, combine the warm milk, warm water, sugar and yeast. The milk and water should be comfortably warm, not hot. Allow to stand for 5 minutes.
- Beat in the egg then add the flour, starting with 3 cups, and the salt. Knead in the flour then add the butter, one tablespoon at a time, kneading in well before adding more.
- If the dough is very soft and sticky, add the remaining flour and allow to knead at medium speed for 3 minutes. The dough should be soft, slightly tacky and smooth.
- Transfer to a large bowl and cover well with plastic then place in the fridge for up to 18-24 hours.
- Remove the dough from the fridge two hours before baking. Tip the dough out onto a very lightly floured surface.
- Roll into a rectangle as wide as your loaf pan (the one I used was 22x12cm (9x5in)) and approximately 1cm thick.
- Mix together the sugar and cinnamon then sprinkle over the dough.
- Roll the dough up into a tight roll then transfer to a greased and lined loaf pan.
- Cover loosely with a damp tea towel and allow to proof for 30 minutes while you preheat the oven to 180°C/350°F.
- Brush the loaf with beaten egg then place in the oven and allow to bake for 30-40 minutes until golden brown and risen.
- To know if the bread is fully cooked, tap it on the bottom and if it sounds hollow, it's done.
- Once removed from the oven, brush with melted butter (for a soft crust) and allow to cool for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 237 kcal, Carbohydrate 38 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 33 mg, Sodium 299 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CINNAMON SWIRL BREAD
What's better than a warm loaf of homemade bread? One with a cinnamon sugar swirl! We love this Cinnamon Swirl Bread still warm from the oven or toasted the next day! This simple recipe makes 1-loaf! You can easily mix and knead the dough by hand, with your food processor or in your stand mixer!
Provided by Tina Verrelli - epicuricloud.com
Categories Breakfast/Brunch
Time 57m
Number Of Ingredients 14
Steps:
- You can mix the dough by hand, with a stand mixer or in a food processor.
- Combine the water, milk and egg in a liquid measuring cup.
CINNAMON SWIRL BREAD FOR THE BREAD MACHINE
This bread is probably the best thing I make. Just finished making it and half a loaf is gone already while it was cooling. Using the bread machine to make the dough makes it so easy!
Provided by MN Nice
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 12
Steps:
- Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
- Mix walnuts, brown sugar, and cinnamon in a bowl.
- Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
- Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 22.4 g, Cholesterol 23.9 mg, Fat 5.4 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 129.2 mg, Sugar 7.4 g
CINNAMON SWIRL BREAKFAST BREAD
Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, "My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10x8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. , Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. , In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.
Nutrition Facts : Calories 121 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL QUICK BREAD
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. -Helen Richardson, Shelbyville, Michigan
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.
Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL QUICK BREAD
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Provided by Sally
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
- Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
- Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
- Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
CINNAMON SWIRL BREAD FOR THE BREAD MACHINE RECIPE
Let your bread machine do its magic in this cinnamon swirl bread recipe! Rich in warm flavors, this moist bread uses chopped walnuts for added crunch.
Provided by Greg Warren
Categories Breads & Doughs
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Place milk, eggs, ¼ cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting and start the machine.
- When the dough cycle is complete, transfer the dough to a floured work surface and punch down. Let dough rest for 10 minutes.
- Mix walnuts, brown sugar, and cinnamon in a bowl.
- Divide dough in half and roll each half into a rectangle about 9x14-inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture.
- Roll dough rectangles, starting from the short ends, and pinch seams closed.
- Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise for about 30 minutes until nearly doubled in size.
- Preheat oven to 350 degrees F.
- Bake loaves in the preheated oven for about 30 minutes until lightly golden brown and bread sounds hollow when tapped. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking.
- Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle the tops of each loaf with 1 teaspoon confectioners' sugar.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 22.62g, Cholesterol 19.43mg, Fat 3.04g, Fiber 0.74g, Protein 3.65g, SaturatedFat 1.58g, ServingSize 24.00, Sodium 104.21mg, Sugar 0.00, UnsaturatedFat 0.76g
CINNAMON SWIRL APPLE BREAD
This lovely apple bread has generous cinnamon swirl and crisp sugared top.
Categories Breakfast & Brunch
Time 1h25m
Yield One 8.5 x 4.5 inch loaf (8 - 12 slices)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper "sling" and spray lightly with nonstick cooking spray again.
- In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
- With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
- Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
- Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
- Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
- Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.
Nutrition Facts : ServingSize 1 slice, Calories 205, Fat 9 g, Carbohydrate 28 g, Protein 3 g, SaturatedFat 5 g, Sugar 16 g, Fiber 1 g, Sodium 160 mg, Cholesterol 52 mg
CINNAMON-SWIRL EGG BREAD
Make and share this Cinnamon-Swirl Egg Bread recipe from Food.com.
Provided by UnknownChef86
Categories Yeast Breads
Time 3h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups of the flour and the yeast.
- In a saucepan heat and stir milk, 3 T.
- sugar, margarine and salt until warm and margarine almost melts.
- Add to flour mixture along with eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a spoon, stir in as much remaining flour as you can.
- Turn out onto a lightly floured surface.
- Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl; turn once to grease surface.
- Cover and let rise in a warm place until double.
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide in half.
- Cover and let rise 10 minutes.
- Roll each half of dough into a 12 x 7 inch rectangle.
- Brush lightly with water.
- Combine 1/2 cup sugar and cinnamon.
- Sprinkle half of the cinnamon-sugar mixture over each rectangle.
- Roll up from one of the short sides.
- Seal edge and ends.
- Place, seam side down, in greased loaf pans.
- Cover and let rise until double.
- Bake in a 375 F oven for 25- 30 minutes or till done.
- Cover loosely during the last 10 to 15 minutes of baking, if necessary.
- Remove from pans; cool.
CINNAMON SWIRL BREAD
This Cinnamon Swirl Bread is incredibly tender and moist complete with a sweet brown sugar and cinnamon swirl throughout the entire loaf! Only 30 minutes of hands-on time is needed to bake up a loaf of this homemade bread!
Provided by Rebecca Hubbell
Categories Bread
Time 2h20m
Number Of Ingredients 13
Steps:
- Grease a 9-inch loaf pan and set aside.
- Dissolve the yeast in warm water (105-110°F) and let sit for 5 minutes.
- Combine dissolved yeast, warm milk, sugar, 1 tablespoon softened salted butter, 3 cups of flour, and salt. If you have a dough hook with a stand mixer, you may use this to stir the dough. If not, I recommend using a large bowl and a heavy wooden spoon. Gradually add in the remaining cup of flour.
- When the dough starts to form a ball, remove it to a lightly floured surface. Knead the dough for 5 to 10 minutes, until it is smooth and elastic.
- Then form the dough into a large ball and place it into a greased bowl. Turn it over so that all of the dough is coated with oil. Cover the loaf with plastic wrap, or a damp towel. Place the bowl in a warm spot, not too hot, no drafts. Allow it to rise for about an hour, or until doubled in size.
- Preheat the oven to 350°F.
- Whisk together the egg and water in a small bowl to create the egg wash. Set aside.
- In a small bowl, stir together the brown sugar, cinnamon, and flour. Set aside.
- Turn the dough out onto a lightly floured surface and roll the dough into a 16x8-inch rectangle.
- Brush a thin layer of egg wash over the dough and sprinkle on the cinnamon-sugar mixture.
- Start rolling up from one of the short sides (one of the 8-inch sides). Roll fairly tightly. Place the loaf into the prepared loaf pan. Slash the top of the loaf three times, about ¼ inch deep. Brush the loaf with 1 tablespoon melted butter.
- Bake for 40 minutes on the lowest rack of the oven, check for doneness. It should sound hollow when you knock on it. If needed, then bake for another 5 minutes.
- Remove the loaf from the oven. Allow it to cool in the pan for 10 minutes. Then remove the loaf from the pan and allow it to cool completely before slicing.
Nutrition Facts : Calories 2526 kcal, Carbohydrate 471 g, Protein 73 g, Fat 38 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 236 mg, Sodium 2690 mg, Fiber 23 g, Sugar 73 g, UnsaturatedFat 14 g, ServingSize 1 serving
CINNAMON SWIRL BREAD
This is a super quick batter bread that is wonderfully moist and yummy!
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
- In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
- Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 39.6 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 195.4 mg, Sugar 23.2 g
SOURDOUGH CINNAMON RAISIN SWIRL BREAD
Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It's perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, and with a little oil and sugar in the dough, the bread stays soft for days. You can roll in different spices and fruits, or add them at the beginning of the process if you prefer (see recipe note).
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Starter/Levain Build
- Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
- Final Dough Mixing and Bulk Fermentation
- Measure out the raisins and soak them in water while the dough rises.
- Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
- Do one round of stretching and folding, or another form of gluten development.
- Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
- Shaping and Final Proof
- Drain the raisins, lightly flour your work surface, and grease your loaf pan.
- Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
- From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
- Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
- Baking
- Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
- Brush the dough with water and load it into the oven.
- Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
- When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
- You can store this bread in a plastic bag, beeswax wrap, or linen bag.
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- In measuring cup stir in 2/3 cup of warm milk, sugar and yeast. Let the mixture stand for 10 minutes, or until it turns frothy and doubles in volume. Note: If the yeast is active the mixture turns frothy and doubles in volume. If the mixture does not double in size start the process again with fresh yeast.
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