PUFF PASTRY CINNAMON SWIRLS
Steps:
- Preheat your oven to gas mark 4/180°C/350°F
- In a mixing bowl, mix the butter, light brown sugar and cinnamon together with a spoon until combined.
- Unroll the ready-made puff pastry and spread the cinnamon, butter and light brown sugar mixture evenly over all the pastry leaving a small 1cm gap around the surface. Roll your pastry like a swiss roll.
- With a sharp knife or a piece of string, cut the pastry approximately 2cm long.
- Place them on the baking tray and bake in the oven for 20 minutes. Leave space in-between each cinnamon swirl as they do expand in the oven whilst baking.
- In a small bowl, mix the icing sugar and water together until well combined. Using a spoon or a piping bag, drizzle the icing over each homemade cinnamon swirl in a diagonal motion from top to bottom.
Nutrition Facts : Calories 340 kcal, Carbohydrate 31 g, Protein 4 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 13 mg, Sodium 163 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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 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 BLONDIE
I love cinnamon and specially in cakes. Always on the look out for new variations where I can bake with cinnamon. These little goodies are awesome.
Provided by Myfoodpassion
Categories Bar Cookie
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F Grease an 8x8" baking pan.
- Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
- Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt.
- In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
- Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined.
- Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl.
- Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together.
- Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.
CINNAMON ROLLS
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
EGGNOG CINNAMON SWIRL BREAD
Someone once gave me this recipe as something to do with leftover egg nog (we drink the stuff all year round). It's so luscious and yummy I usually make up a batch of the stuff just to make this cake, and consider the leftovers for drinking.
Provided by Mirj2338
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the cinnamon swirl ingredients and mix well.
- Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the egg nog, oil, eggs and vanilla.
- Beat with a fork to combine.
- Stir the wet mixture into the dry ingredients, stirring until just smooth.
- Don't overdo it.
- Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
- Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
- Top with the remaining batter.
- Spoon on the remaining swirl mixture, and swirl with a knife.
- Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack.
Nutrition Facts : Calories 255, Fat 11, SaturatedFat 3.4, Cholesterol 51.1, Sodium 259.1, Carbohydrate 35.2, Fiber 1, Sugar 18.7, Protein 4.4
CINNAMON ROLLS
Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast
Provided by Barney Desmazery
Categories Breakfast
Time 1h20m
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
- Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
- Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
- Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
- Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.
Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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CINNAMON SWIRLS - PROPERFOODIE
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5/5 (2)Calories 440 per servingCategory Afternoon Tea, Breakfast, Brunch
- Gradually pour the melted butter and milk into the dry ingredients. Stir well between each addition to eventually form a dough.
- Turn the dough out onto a clean floured work surface. Knead for 2-3 minutes until it starts to feel smooth and less sticky.
HOMEMADE CINNAMON SWIRL BREAD - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (67)Category BreadCuisine AmericanTotal Time 4 hrs 45 mins
- Whisk the yeast and 1/4 cup of granulated sugar together in a large bowl or in the bowl of your stand mixer.
- Heat the water and milk together on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour over the yeast/sugar and whisk until combined. Cover loosely and let sit for 5 minutes or until the mixture is frothy.
- With a wooden spoon, rubber spatula, or the dough hook attachment on low speed, beat in 4 Tablespoons of butter until it’s slightly broken up. Add 2 and 1/2 cups bread flour and the salt. Mix on medium-low speed, then add enough bread flour (usually around 1/2 cup) to make a soft dough that no longer sticks to the sides of the bowl. Knead by hand or with the mixer on medium speed for 2 minutes until the dough is smooth but still slightly soft. Smooth into a ball and place into a lightly greased bowl. (I just use the same bowl. I take the dough out, spray with nonstick spray or grease with butter, then put the ball of dough back in.) Turn the dough to coat all sides. Cover tightly with plastic wrap or aluminum foil and place in a slightly warm environment to rise until doubled in size, around 1-2 hours. (For this warm spot, I suggest using the oven. Preheat to 150°F (66°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm e
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