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
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.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL RAISIN BREAD(COOK'S COUNTRY)
You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry. Do not add raisins for the cinnamon swirl version. **I let my dough rise the second time in the fridge, then took it out in the morning for an hour before baking. It did tale a little longer in the oven because of this.
Provided by Coppercloud
Categories Yeast Breads
Time 4h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling/Topping: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.
- Dough: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl(About 5-6 minutes). If dough seems too sticky, add up to 1/4 cup more flour during kneading. Turn out onto an unfloured surface. Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled. (Do not place in warm oven or sugar in dough will melt.).
- Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle 1/2 cup of the cinnamon sugar over the dough, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water until damp but not wet(this is to seal the sugar to the bare dough on both sides). Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.
- Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.).
Nutrition Facts : Calories 429.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 89, Sodium 463.7, Carbohydrate 75.7, Fiber 3, Sugar 23.3, Protein 9.9
CINNAMON SWIRL BREAD
This is the most delicious cinnamon yeast bread ever. It makes yummy toast and you'll have more than one piece. If you want a Cinnamon Swirl Orange Bread (which is also good) see the note at the end of the recipe.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a small bowl soften and proof the yeast in the warm water.
- In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
- Add 3 cups flour and mix well.
- Stir in the yeast and eggs; beat well.
- Add enough of the remaining flour to make a soft dough.
- Turn out on lightly floured surface and knead 100 times.
- Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
- Punch down and divide dough in half; cover and let rest for 10 minutes.
- Roll each half into a 15x7 rectangle, about 1/2" thick.
- Mix the sugar and cinnamon for the filling together.
- Spread each rectangle with soft butter and then sprinkle the filling on each.
- Sprinkle 1 teaspoon of water over each and spread with spatula.
- Roll up as for a jelly roll beginning with narrow side; seal the long edge.
- Place sealed side down in two greased pans.
- Rise till almost double (45-60 minutes).
- Bake in a 375 degree oven for 35-40 minutes or till done.
- If it browns too much, cover with foil the last 15 minutes or so.
- NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.
Nutrition Facts : Calories 2873.8, Fat 65.2, SaturatedFat 37.1, Cholesterol 342.2, Sodium 2938.8, Carbohydrate 503.6, Fiber 18.6, Sugar 126.4, Protein 67.8
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