Easy Cinnamon Bread Food

CINNAMON BREAD

Steps:

• Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
• Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
• Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
• Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

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.

EASY CINNAMON ROLL BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350 degrees F. Butter or spray a glass loaf pan. In a small bowl combine the flour, baking powder, salt, and sugar. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring just to combine using a spoon or wooden spoon. Pour into prepared loaf pan. In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread, then use a knife to swirl it a few times into the batter. Bake for 45-50 minutes or until the center tests done with a toothpick. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack. Meanwhile, make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

EASY CINNAMON NUT BREAD

Steps:

• Cream margarine, gradually adding the sugar; mix well.
• Beat in eggs one at a time.
• Mix flour, cinnamon, baking soda, baking powder, and salt together. Add to the creamed mixture alternately with the sour cream.
• Stir in the nuts.
• Bake in a greased loaf pan at 350 for 55-60 minutes.
• Turn out onto a wire rack to cool.

EASY CINNAMON BREAD

Steps:

• In a large bowl, combine flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together milk, butter and egg. Add milk mixture to flour mixture; beat until smooth. Cover and let rest for 1 hour. , Stir baking powder and cinnamon chips into batter. Spoon into a greased 8-in x 4-in. loaf pan. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

EASY CINNAMON RAISIN BREAD

Steps:

• Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
• With the mixer running, add the yeast mixture and allow to knead in.
• Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
• Knead for another minuted until the dough comes away from the sides of the bowl.
• If the dough is still very sticky, add more flour and knead in.
• The dough should be smooth and soft and only a slight bit sticky.
• Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
• Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
• Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
• Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
• Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.

CINNAMON QUICK BREAD

Steps:

• Filling: Mix and set aside.
• Mix flour, baking soda, sugar, cinnamon and salt together, add all wet ingredients and mix well.
• Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this.
• Repeat twice more with layers of batter and sugar/cinnamon.
• Bake at 350°F for 50-60 minutes.
• Cool for 5 minutes in pan then turn out to cool completely.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 350°. Open the cinnamon roll tubes and remove the frosting cups; set them aside to come to room temperature. Separate the dough into individual cinnamon rolls and cut each roll into 6 pieces.
• In a large mixing bowl, combine the granulated sugar and cinnamon. Set aside.
• In a small saucepan, melt the butter over medium heat. After it is melted, continue to cook it for an additional 3 to 5 minutes, or until the foam and butter underneath are golden brown. Remove from the heat and add the vanilla (it will bubble up!). Once the bubbles have subsided, whisk in the brown sugar until smooth and well combined.
• Meanwhile, thoroughly spray a 12-cup nonstick Bundt pan with nonstick cooking spray. Add half of the cinnamon roll pieces to the mixing bowl with the cinnamon-sugar mixture. Toss well to coat the pieces. Place the pieces in the Bundt pan, creating an even layer. Drizzle with half of the butter-brown sugar mixture. Repeat tossing and layering with remaining ingredients, stirring butter-brown sugar mixture before drizzling, if needed.
• Bake for 35 to 40 minutes, until the monkey bread has puffed up about 1 inch in the pan and the top is deep brown. Let cool for 10 minutes in the pan, then place a dinner plate over the top of the pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully remove the bundt pan (give it a few taps if the bread doesn't seem to be releasing) and let it slide out onto the plate.
• Meanwhile, mix the cream cheese with a small rubber spatula until very smooth. Add in the contents of the frosting cups, whisking well to combine. Dollop the icing all over the top of the monkey bread, letting it melt into the top and drizzle down the sides. Serve immediately.

CINNAMON SWIRL BREAD

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.

CINNAMON BREAD

Steps:

• Preheat oven to 200C. Place 250g of strong bread flour into a large bowl. Carefully add the salt, dried yeast, sunflower oil and warm water. Mix well with a fork.
• When the mixture gets sticky, take it out and place it on a clean surface. Sprinkle a tsp of flour on the surface so the mixture won't stick to it. Start rolling it out whilst still mixing it. When the mixture is no longer sticky, leave it for 15 minutes on a warm, damp surface to prove.
• After 15 minutes, take the dough and place it again on a surface with sprinked flour. Start rolling around the mixture again untill it's no longer sticky.
• To plait the bread, simply roll it into three equal shaped balls. Then roll these out untill long and thin. Equally brush the olive oil over the bread dough Bind three ends together and start plaiting them. Bind the three ends together again at the end. Leave on a warm, damp surface to prove for 15 miutes.
• Place the bread in the pre-heated oven and bake for 12-15 minutes. You will know the bread is cooked by seeing it's a golden colour and by poking your finger in the bottom of the bread. remove the bread from oven unless it needs more time to cook.
• Leave for 5 minutes on a dry surface to cool down, then enjoy. The bread should serve 5 or more people.

CINNAMON BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
• Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
• Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.