Sourdough Cinnamon Swirl Bread Food

THE BEST CINNAMON PECAN SOURDOUGH RECIPE

Steps:

• In a large bowl, combine the starter, flour, maple syrup, and water.
• Knead the ingredients together until a uniform dough ball forms.
• Let the dough rest for 45 minutes.
• Wet your hands, and spray the dough with your water bottle. Sprinkle the salt over the dough, then knead it into the dough. Let rest for 30 more minutes.
• Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
• Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 30 minutes.
• Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
• Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.
• Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
• Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.
• Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
• Stretch out the dough into a large rectangle, but be gentle and do not break or tear it. Sprinkle the dough with the cinnamon and pecans. For a sweeter loaf, you can also sprinkle a bit of granulated sugar.
• Fold in the dough: fold the ingredients into the dough, fold the top of the dough over the bottom, side over side, and bottom over top. Repeat another stretch and fold to fully incorporate the ingredients into the dough. Place the dough back in the bowl with the seam side down. Let the dough rest for 1 to 2 hours.
• Clean and dry the counter surface you're working on. Sprinkle some flour on the surface of your counter and coat your hands in a bit of flour. Gently flip the dough out onto the floured surface so that it is seam side up.
• Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular shape. Leave the dough on the counter, sprinkle some flour on the top of the dough, and cover with a tea towel.
• Let the dough rest for 1 hour.
• Sprinkle a little more flour on the top of your pre-shaped dough and on the counter around the dough. With your hands coated in flour, flip the dough over so that the seam side is up again.
• Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular loaf shape. This is the final shaping so take your time with it.
• Coat a proofing basket with flour. Be generous, as you do not want it to stick. You can also use a bowl lined with a towel and a generous amount of flour.
• Flour your hands and swiftly pick up and flip your dough into the basket. Smooth side down, seam side up.
• Cover and place in the fridge overnight for 8-12 hours.
• After 8-12 hours in the fridge, preheat your dutch oven with the lid, in your oven at 450° F. (see notes on temperature)
• Once your oven is preheated, carefully remove your dutch oven and place the lid to the side. *Don't forget that the pot and the lid are both very hot!*
• Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper so that the seam side is down and touching the parchment paper.
• Score the dough using a very sharp knife or a scoring tool.
• Picking up all four corners of the parchment paper, move your dough into the dutch oven.
• Place the lid on the dutch oven and bake at 450 F for 35 minutes.
• After baking covered, remove the lid and bake for another 20-30 minutes at 450 F.
• Remove your finished loaf from the dutch oven and allow it to cool for at least 1 hour.

SOURDOUGH CINNAMON-RAISIN SWIRL BREAD

Steps:

• In a large bowl combine all the ingredients--starter, flour, water, soaked and drained raisins, salt and maple syrup. Use a dough whisk, spatula or your hands to combine the ingredients. Turn it out on a lightly-floured surface and knead or use a bench scraper to smooth the dough as much as possible using a kneading motion (using your hands) or by scooping the dough from the bottom and folding it over itself (using a bench scraper). Lightly coat in oil the surface of the bowl you used to mix the ingredients and return the dough to the bowl. Cover with plastic wrap and let sit for one hour (autolyse)
• After the one hour autolyse, wet one of your hands (helps to prevent sticking), take one piece of the dough, stretch until the point of resistance then fold it over itself. Repeat this three to four times. Cover the bowl with plastic wrap again and wait 30 minutes for the next stretch and fold. Stretch and fold three times every thirty minutes over the course of one hour and a half. With each stretch and fold you will notice gluten development in the dough.
• After the stretch and fold session allow the dough to continue to proof until it's ready for shaping. In a warmer kitchen (about 75ºF when I baked this loaf) the remaining proof time after stretch and fold will be roughly one to two hours (with a healthy, robust starter). One way to check for readiness is the finger-dent test. Dip your finger in flour and poke the dough. If the dough is slow to spring back or doesn't spring back completely, it's ready for shaping. [A cooler kitchen (in the mid-60s to low 70s) will require a little longer proof time. If you start this process in early evening and you have a cool kitchen you can leave your dough overnight. You can also store it in the refrigerator overnight to slow the fermentation and continue with shaping the following morning.]
• After bulk fermentation carefully turn the dough out on a lightly-floured surface. As you coax the dough out of the bowl the top surface will become the bottom once it's turned out on the work surface. You'll want to de-gas the dough a little and stretch it to a rectangle shape but rather than using a rolling pin take two edges of the dough and gently pull them apart without tearing the gluten strands. Pull taking two edges at a time until you have roughly a rectangle shape or large square. Sprinkle the cinnamon-sugar mixture over the entire top surface of the dough. Next, fold the wide part of the dough in thirds by taking one side and folding it two thirds of the way over then taking the other side and folding it over the already-folded side. Then roll the dough starting with one of the ends until you have a log. Pinch the seams. Spray a loaf pan with cooking spray or rub with oil and transfer the rolled dough seam side down. Cover with plastic wrap and allow to proof for one more hour. You should see a visible rise to the dough during this time.
• Preheat your oven to 425ºF. Make one slash along the length of the dough, off the side a little) then put it in the oven. Bake for 10 minutes then reduce the temperature to 400ºF. Bake for another 30-40 minutes or until the loaf is golden brown or the loaf registers 180ºF in the center. Transfer to a wire rack and cool then enjoy as is or toasted.

SOURDOUGH CINNAMON MONKEY BREAD

Steps:

• Melt butter and place in a small bowl.
• Combine sugars, cinnamon and salt in a separate bowl.
• With enough sourdough dough for two loaves of bread, form about 32 small balls of dough.
• Working one by one, dip each dough ball in melted butter, then roll in cinnamon-sugar mixture.
• Layer the coated dough balls in a well-buttered bundt pan, until the pan is filled about half way.
• Allow the dough to rise 2-3 hours or until doubled in size and filling the pan. (Alternately, allow the dough to rise for 30 minutes, then cover with plastic wrap and place in the fridge overnight. In the morning, allow the dough to come to room temperature, about 2 hours.)
• Bake at 350 F for 30-35 minutes.
• Turn out of pan onto a platter and serve.
• Best when served fresh from the oven.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
• Mix sugar and cinnamon together in a small bowl.
• Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake loaf in the preheated oven until golden brown, about 45 minutes.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Mix all ingredients except the salt in a mixing bowl until they form a shaggy dough. Cover with a clean tea towel and allow to rest at room temperature for about 30 minutes.
• Add the saltand knead by hand, stand mixer, or bread machine, until a smooth, soft dough forms. If the dough seems very dry and is not coming together, add a tablespoon or so more milk. If its very sticky and is sticking to the bowl or bread machine, add a tablespoon or so more flour. (If using a bread machine, select the DOUGH cycle and skip to step 4. Check the consistency of the dough. and adjust as needed before walking away.)
• Place the dough in a clean, lightly oiled bowl and cover with a damp tea towel. Place in a warm place to rise for 3-4 hours, until almost doubled in size. (The time for this will vary depending on the strength of your starter and warmth of your room.)
• Grease a standard loaf pan with butter. Stretch the bread dough into a long rectangle, making the short side the same length as your loaf pan. Combine the cinnamon and sugar in medium bowl and sprinkle over the rectangle of dough. Roll up like a jelly roll and pinch all sides of the loaf. Place in the loaf pan and cover with greased plastic wrap. Allow to rise in a warm place for 3 hours, until the bread rises 1-2 inches over the edge of the loaf pan. Towards the end of the rising time, preheat oven to 350 degrees with rack in the center.
• Remove the plastic wrap and bake for 40-50 minutes, until the loaf is very golden brown and 200 degrees in the center. Remove from loaf pan and allow to cool completely before slicing.
• Store at room temperature for up to 3 days, or freeze, tightly wrapped, up to 1 month.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Combine all ingredients except the salt in a large mixing bowl until a slightly dry, shaggy dough is formed. The dough will become smoother as it kneads and the butter is incorporated, so don't add any additional liquid yet. Cover with a clean tea towel and allow to rest at room temperature about 30 minutes.
• Meanwhile, subermerge the raisins in warm water and set aside to soak.
• Add the salt and knead the dough by hand, stand mixer, or bread machine, until a smooth and soft dough forms. (See notes for bread machine instructions.) If the dough seems very dry and looks crumbly or is not forming a ball, add a tablespoon or so more of milk. If it seems too wet and it sticking to the sides of the bowl or bread machine bucket, add more flour a tablespoon at a time.
• Knead for about ten minutes untl the dough reaches the windowpane stage, meaning that when a golf-ball sized piece of dough is stretched out, translucent areas appear. Add the raisins and knead for another minute.
• Place the dough into a clean, lightly-oiled bowl, cover with a damp tea towel, and place in a warm place to rise until nearly doubled. in size, about 3-4 hours. (The time for this can vary depending on the strength of your starter and the warmth of your home.)
• Stretch the dough into a long rectangle, with the short side of the rectangle as long as the short side of the loaf pan. The longer your rectangle, the more swirls you will have. Mix up the cinnamon sugar and sprinkle onto the dough, leaving a 1 inch border in all directions. Fold in the top corners, or "shoulders", of the rectangle, then keep rolling tightly to form a log. Pinch all seams shut and place the loaf seam side down into a greased loaf pan.
• Cover with heavily greased plastic wrap and allow to rise again in a warm place for about 3 hours, until the loaf is one inch above the top of the loaf pan. Towards the end of the rising time, preheat the oven to 350 degrees with the rack in the center. Brush the top of the loaf with the beaten egg.
• Remove the plastic wrap and bake for 40-50 minutes until the loaf is deep golden brown and the internal temperature is 200 degrees. Remove from the pan and allow to cool completely before slicing. Will stay fresh at room temperature a few days, or frozen for up to 2 months.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretchy, about 10-15 minutes with a stand mixer (see note below). Divide the dough into two even balls and place each in a glass bowl greased with coconut oil. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap or plastic wrap, and let it rise overnight, or at least eight hours. Get the raisins soaking in one cup of hot water the night before. The next day, roll each ball of dough out into a large rectangle until they are about ½" thick, onto a lightly floured work space. Drain the raisins, and place in a bowl. Sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough. Starting from one side, roll the dough up tightly and pinch in the ends. Place the dough into a greased loaf pan, and allow it to double in size. About 4-8 hours. Bake the bread for 35 minutes at 400 degrees. Allow to cool completely before slicing.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
• Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
• Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
• Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
• Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
• Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
• Brush your egg wash on the dough using a pastry brush.
• Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
• Roll up your dough from the long angle and pinch the open ends together.
• Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
• Gently braid your two strands one over top of the other until you get to the end.
• Pinch together ends to form into a mini wreath.
• Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
• Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
• Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
• Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
• Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
• Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
• Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
• Brush your egg wash on the dough using a pastry brush.
• Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
• Roll up your dough from the long angle and pinch the open ends together.
• Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
• Gently braid your two strands one over top of the other until you get to the end.
• Pinch together ends to form into a mini wreath.
• Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
• Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you're making this in the summer and it's warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.

SOURDOUGH CINNAMON BREAD WITH RAISINS

Steps:

• Begin with a very active recently fed starter. It should pass the float test.
• Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
• Pour in the water to weight of 650 g. Press tare.
• Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
• Add the oil. Press tare
• Add the honey. Press tare.
• Whisk together the starter, oil, honey and water until they are mixed.
• Add the 1000 grams of flour.
• Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
• autolyse 1 hour.
• Sprinkle salt across dough.
• spritz with water bottle and work in the salt with wet hands.
• Rest 30 mins
• PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
• Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
• BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
• Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
• Fourth stretch and fold all the raisin will be blended evenly throughout the dough.
• Refrigerate overnight.
• Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
• ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
• Bench rest an hour until dough is elastic.
• De-gass dough with rolling pin and shape for pans as shown in post.
• Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
• Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
• Fold the FRONT corners of the rectangle to the center seam.
• Roll the dough up tucking it as you roll to keep the roll tight.
• Flatten the seam and pinch the ends.
• Place the formed dough loaf into your oiled bread pans.
• let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
• Do an egg wash(optional) on top of the dough before baking.
• Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
• Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
• Loaf pans go on top of a sheet pan onto the stone(If you have one).
• Spritz loaves very liberally with water bottle just before going into oven.
• Pour water about 1/2 inch deep in the broiler pan. This creates steam.
• Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
• After 15 mins turn oven down to 375°.
• Bake an additional 30-35 mins.
• Turn loaves for even browning.
• Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
• Remove from oven and cool on racks to room temperature before cutting the bread.

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Steps:

• Combine the raisins and hot water in a small bowl. Let stand for 20 minutes, until raisins have gotten plump. Drain, pat dry, and set aside.
• Pour 1/4 cup of the lukewarm water in a small bowl. Sprinkle yeast and a pinch of the sugar over the top of the water and mix. Let stand at room temperature until foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1/2 cups of the flour. Beat on low until smooth, 1 to 2 minutes. Add the yeast mixture and beat 1 minute more. Add remaining flour 1/2 cup at a time until it forms a soft dough that just clears the sides of the bowl.
• Remove the paddle attachment and replace with the dough hook. With mixer on low, add raisins. Knead bread on low speed to distribute raisins evenly throughout the dough. Turn out the dough onto a lightly floured surface and knead a few times by hand.
• Spray a large mixing bowl with cooking spray and place dough inside, turning dough a few times to coat with the spray. Loosely cover the bowl with plastic wrap or a dish towel and allow to rise at room temperature until doubled in size, 60 to 90 minutes.
• After dough has gone through its first rise, combine the cinnamon and sugar in a small bowl. Beat the egg and 2 teaspoons of water together in another bowl. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle about 8 inches wide by 16 inches long.
• Brush dough with the egg wash, then sprinkle the cinnamon sugar evenly over the top. Roll the dough up as tightly as you can make it, pinching the seal shut.
• Lightly spray a 9- x 5-inch loaf pan with cooking spray. Place loaf into the pan seam-side down. Cover loosely with plastic wrap and allow to rise until doubled in bulk and the dough has risen over the edge of the pan, about 1 hour.
• Preheat the oven to 350 degrees. Bake in the center of the oven for 35 to 40 minutes, until the top is golden brown and the loaf sounds hollow when tapped gently on top. Transfer to a wire rack to cool before serving.

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Steps:

• Starter/Levain Build
• Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
• Final Dough Mixing and Bulk Fermentation
• Measure out the raisins and soak them in water while the dough rises.
• Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
• Do one round of stretching and folding, or another form of gluten development.
• Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
• Shaping and Final Proof
• Drain the raisins, lightly flour your work surface, and grease your loaf pan.
• Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
• From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
• Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
• Baking
• Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
• Brush the dough with water and load it into the oven.
• Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
• When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
• You can store this bread in a plastic bag, beeswax wrap, or linen bag.

CINNAMON SWIRL BREAD

Steps:

• Cream together shortening and sugar.
• Beat in eggs and vanilla.
• Blend in sour cream and milk.
• Combine dry ingredients and add to creamed mixture.
• Spread 1/2 batter in greased 9x5x3 pan.
• Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
• Top with remaining batter. Gently swirl with knife.
• Sprinkle with remaining tablespoon of cinnamon mixture.
• Bake at 350 degrees for 45 minutes.