Cinnamon Swirl Honey Butter Biscuit Bread Food

CINNAMON SWIRL - HONEY BUTTER BISCUIT BREAD

Steps:

• 1. Preheat oven to 375 degrees. In a large mixing bowl combine flour, sugar, salt, and baking powder.
• 2. Cut in honey butter a tablespoon at a time until it resembles cornmeal.
• 3. Combine milk and sour cream then pour all at once into flour mixture. Stir until just combined.
• 4. On a large cutting board place a piece of wax paper that will cover the board. Flour generously and dump the biscuit mixture. sprinkle with flour. Using the wax paper to help you, gently knead from each of the 4 directions once.
• 5. Roll the biscuit dough to just shy of the length of your bread pan to about 3 times the width.
• 6. Brush with honey butter. Sprinkle with cinnamon sugar.
• 7. Using the wax paper roll 1/3 of the length. Brush away excess flour. Roll another 1/3. The last 1/3 roll to where the "seam" will be facing up.
• 8. This is where you will be glad you used a cutting board... Place the bread pan on top of the rolled biscuit dough. Using the cutting board "flip" into the bread pan. Gently tap the pan to ensure the roll is centered and touching the bottom.
• 9. Spread with honey butter and sprinkle with additional cinnamon sugar. Bake until golden brown 35 to 40 minutes.
• 10. Remove and allow to cool on a wire rack. Allow to cool completely before slicing. Then you can warm the slices in the toaster oven or microwave before serving. It's much easier to slice when cooled completely.

CINNAMON SWIRL BREAD

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.

CINNAMON SWIRL BISCUITS

Steps:

• Mix flour, baking powder, salt and soda.
• Stir in oil and buttermilk and mix until blended.
• Knead dough on floured surface.
• Roll dough into 15x8-inch rectangle.
• Spread butter over the dough.
• Combine 3/4 cup sugar with 1 teaspoon cinnamon.
• Sprinkle mixture over butter.
• Roll dough jelly roll fashion and pinch edges shut.
• Cut roll into 1 1/2 inch slices.
• Bake in greased baking pan at 400°F 15-20 minutes until lightly browned.
• Glaze:.
• Combine melted butter with cinnamon sugar.
• Pour over biscuits while still hot in baking dish.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.