CINNAMON BREAD I
This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.4 g, Cholesterol 31.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 368.5 mg, Sugar 19.9 g
CINNAMON OLD FASHIONED
For the holidays, I like to spice up my usual Old Fashioned. Rather than just whiskey, bitters, and sugar, I use a cinnamon-infused simple syrup to make this classic cocktail just a bit different.
Provided by Ivy Mix
Categories beverage
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a mixing glass, add the cinnamon bark syrup, rum, bourbon and bitters. Fill with ice cubes and mix by holding the spoon like a pen and stirring clockwise. To serve, place a large ice cube into a glass and strain. Run the orange twist around the rim, add to the cocktail and serve.
- In a saucepan, combine equal parts sugar and water. Break up the cinnamon bark (sticks), add to the simple syrup mixture, and bring to a boil. Remove from heat, cool, and strain.
GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS
Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 2 13x9 pans, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
- Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
- Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
- Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
- Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
- Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
- Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
- Clean up the mess BUT leave floured counter-top AS IS.
- At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
- Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
- Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
- Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
- On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
- Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
- Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
- HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
- Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
- Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
- Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
- Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
- When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
- Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
- You have JUST entered the Pearly Gates!
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
MOMS OLD-FASHIONED CINNAMON BREAD
You knew mom was making this bread when the house would smell like cinnamon! Moist and delicious bread to go w/ your morning coffee.
Provided by sherry monfils
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350. Spray a 9" x 5" loaf pan w/ cooking spray. In lg bowl, combine flour, 1 cup sugar, baking powder, baking soda, 1-1/2 tsp cinnamon, salt, apples, buttermilk, oil, eggs and vanilla.
- 2. Beat 3 mins w/ a mixer. Pour into pan. In small bowl, combine 2 tbsp sugar, remaining cinnamon and butter until crumbly. Sprinkle on top of loaf. Bake 50 mins, or until a toothpick inserted in center comes out clean.
MOM'S HOMEMADE CINNAMON ROLLS
Mom has made these every year since I was young for christmas morning. These are really delicious and raise up so high. My brother and I still look forward to them, even though we aren't at home anymore. She had asked me to post these so others could enjoy them too.
Provided by MirandaLee
Categories Breads
Time 4h20m
Yield 1 ten X fifteen pan size full
Number Of Ingredients 8
Steps:
- 1/2 stick melted butter for center of rolls and a mixtuer of about 1 cup sugar and some cinnamon for sprinkling in center Melt shortening with sugar and salt in microwave about 3 minutes or until shortening is melted.
- While microwave is running, put yeast in the warm water and stir to dissolve.
- Slowly add flour to shortening mixture but not too much.
- When yeast is dissolved stir completely and add to flour mixture.
- Add eggs and flour alternately and mix as much as you can with mixer, then take rest of flour and knead on counter until no longer tacky.
- Grease bowl with oil and place dough in bowl and add more oil to coat top.
- Place a towel over bowl and let rise until double in bulk.
- In small bowl, mix 1 cup or so of sugar and add cinnamon to taste.
- After dough rises, roll out on counter to about 1/4" thick.
- Melt butter and spread over dough.
- Sprinkle cinnamon sugar over entire rolled out dough.
- Roll up dough into jelly roll style and take knife and cut into about 1" to 1 1/2" slices.
- Put in glass pan that has been sprayed with pam spray.
- Cover with towel and let rise until double.
- Bake at 375 for about 20 minutes or so.
- You can frost the cooled rolls with powder sugar frosting.
MOM'S OLD FASHIONED BREAD PUDDING
My mother made this my whole while growing up. Never before had I tasted anything this good and never had anything since. It is the Hard sauce that makes it so different from other recipes. just try it once and you will be hooked for life and so will your friends and family.
Provided by dklarson
Categories Breads
Time 1h
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Scald milk with butter; set aside to cool.
- In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
- Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
- Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
- Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
- Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
- May be warmed in microwave for leftovers.
- Hard Sauce recipe:.
- Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
- Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!
Nutrition Facts : Calories 536, Fat 33, SaturatedFat 20.2, Cholesterol 137.7, Sodium 445, Carbohydrate 57.6, Fiber 2.7, Sugar 42.9, Protein 5.4
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