CINNAMON RAISIN SWIRL BREAD
Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.
Provided by Joey Byrtus
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 20m
Yield 20
Number Of Ingredients 12
Steps:
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.3 g, Cholesterol 4.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 130.4 mg, Sugar 3.3 g
CINNAMON SWIRL COOKIES
These dainty spiral cookies are inspired by classic cinnamon rolls that swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice. I found this in Martha Stewart Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 34m
Yield 5 1/2 dozen, 66 serving(s)
Number Of Ingredients 12
Steps:
- Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
- Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
- pliable, about 10 minutes.
- Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
- Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Nutrition Facts : Calories 80.4, Fat 4.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 48.8, Carbohydrate 10, Fiber 0.2, Sugar 6.3, Protein 0.8
CINNAMON SWIRL BREAD
This recipe comes from the 2008 cookbook, Taste of Home Dinner on a Dime. Preparation time does not include the 2 1/2 hours needed for the dough to rise twice.
Provided by Sydney Mike
Categories Yeast Breads
Time 55m
Yield 1 9, 32 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
- Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
- Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
- Grease two 9"x5" loaf pans.
- Punch dough down, then divide in half. Roll each half into an 18"x8" rectangle.
- In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
- Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
- Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
- Remove from pans & cool on wire racks.
Nutrition Facts : Calories 140.6, Fat 3, SaturatedFat 1.7, Cholesterol 18.4, Sodium 118.3, Carbohydrate 25.1, Fiber 1, Sugar 6.3, Protein 3.3
CINNAMON SWIRL ROUNDS - KITCHENAID COOKBOOK
Make and share this Cinnamon Swirl Rounds - Kitchenaid Cookbook recipe from Food.com.
Provided by quixoposto
Categories Yeast Breads
Time 1h35m
Yield 21 rolls
Number Of Ingredients 18
Steps:
- MAKE DOUGH:.
- Combine milk, sugar, salt, and butter in small saucepan. heat over low heat until butter melts and sugar dissolves.
- Cool to lukewarm.
- Dissolve yeast in warm water in warmed bowl.
- Add lukewarm milk mixture, eggs, and 5 cups flour.
- With dough hook mix 2 minutes at speed 2.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes.
- Knead on speed 2 for 2 more minutes.
- Place in a greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down and shape as desired for rolls or coffee cakes.
- FILLING MIXTURE:.
- Place filling ingredients in bowl. Mix with flat beater at speed 2 for 1 minute.
- Roll dough to a 10 x 30 x 1/4 inch rectangle.
- Spread mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into twenty one 1 1/2-inch slices.
- Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 350 F for about 20 minutes. Remove from pans immediately. Spread caramel glaze over warm rolls.
- CARAMEL GLAZE:.
- Combine milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil.
- Place milk mixture, powdered sugar, and vanilla in bowl. Beat with flat beater at speed 4 until creamy, about 2 minutes.
CINNAMON SWIRL SALAD
I found this recipe in an Amish cookbook and immediately thought how this might be a perfect side dish for autumn and winter meals and the holidays, year 'round! (Prep time does not include time for jello to set).
Provided by SilentCricket
Categories Christmas
Time 20m
Yield 1 8x8x2 inch pan or mold of jello, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve jello and candies in boiling water.
- Stir in applesauce, lemon juice, and salt.
- Chill until partially set.
- Fold in nuts.
- Put into mold or 8x8x2 pan.
- Beat together cream cheese, milk, and mayonnaise.
- Spoon over salad; swirl to marble.
- Chill until firm.
Nutrition Facts : Calories 258.4, Fat 12.1, SaturatedFat 4.9, Cholesterol 24.5, Sodium 268.3, Carbohydrate 35.5, Fiber 1.5, Sugar 19.4, Protein 4.8
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