Sugar Cinnamon Bubble Bread Food

CINNAMON BUBBLE BREAD

Steps:

• Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
• Punch down bread dough after it has thawed and doubled in size.
• With a sharp knife, cut dough into 32 equal pieces.
• In a small bowl, combine ground cinnamon and sugar - Mix well.
• Roll each piece of dough in sugar mixture until evenly coated.
• Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan.
• Bake at 350 for 25-30 minutes.
• Remove from pan and cool on cooling rack.
• In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze.
• Stir until smoothand drizzle over bubble bread.
• Slice and serve warm.

CINNAMON SUGAR BREAD

Steps:

• Preheat oven to 350 degrees. Butter 9x5x3'' loaf pan with 1 tbsp butter and set aside.
• In a small bowl combine 1/3 cup sugar and 3 teaspoons cinnamon, stir together and set aside.
• In a medium mixing bowl combine flour, baking powder, salt, remaining 1 teaspoon cinnamon and remaining 1 cup sugar. Sift together to combine.
• In a small mixing bowl whisk together egg, milk, oil and vanilla extract. Stir by hand into flour mixture until combined.
• Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon and sugar mixture.
• Add the remaining batter, using a butter knife swirl batter. Then top with the remaining cinnamon and sugar mixture.
• Place in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Cool loaf pan on cooling rack for 10 minutes. Remove loaf from pan onto a large plate. The loose cinnamon and sugar will come off onto the plate. Carefully press all the sides of the bread onto the cinnamon and sugar that comes off onto the plate. Slice and serve.

HOMEMADE CINNAMON BUBBLE BREAD

Steps:

• soften yeast in warm water according to directions on package.
• in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl.
• add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
• add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
• place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours).
• punch down and let rest for 10 minutes.
• mix the remaining sugar and cinnamon.
• shape dough into balls about 28 about golf ball sized
• roll each dough ball in melted butter and then cinnamon sugar.
• and place in greased bundt pan cover and let rise til double (about an hour).
• bake in oven at 350 for 35-40 minutes.

CINNAMON BUBBLE BREAD

Steps:

• Cut pizza dough into 16 pieces by cutting in half, and then cutting each half in half until you have 16.
• Mix cinnamon and sugar together.
• Put 1/2 teaspoon cinnamon sugar in the center of each piece. roll in a ball to seal.
• Dip each ball in butter, and place in nonstick 8 inch sqaure pan.
• Drizzle with any remaining butter, and sprinkle with remaining cinnamon sugar.
• Cover with plastic and let rise 1 hour at room temp, or overnight in the fridge.
• Preheat oven to 350.
• Bake 20min.
• Mix glaze ingredients together, and drizzle over warm bread.

BUBBLE BREAD

Steps:

• 1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
• 2. Melt the butter. As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
• 3. In a small bowl, mix the cinnamon and sugar. You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
• 4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
• 5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
• 6. Place half the bread dough balls in the Bundt pan in a circular pattern.
• 7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
• 8. On top of the butterscotch pudding, sprinkle the brown sugar. You may need more brown sugar, depending on how much you put in the first time.
• 9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
• 10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
• 11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
• 12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
• 13. The next morning, preheat the oven to 350 degrees F.
• 14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
• 15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
• 16. Bake for 45 minutes. Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
• 17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
• 18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.

STICKY CINNAMON-SUGAR MONKEY BREAD

Steps:

• Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces., Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.

SUGAR CINNAMON BUBBLE BREAD

Steps:

• 1. The whole process will take approx. 2 ½ hours from beginning to end Cinnamon/Sugar Bubble Bread ****you will need a heavy duty mixer and a good dough hook for this
• 2. In a very large mixing bowl, combine 4 cups of flour, 3 tbsp sugar, 1 tsp salt and 4 ½ tsp instant yeast (Fleishman's Quick-rise) Heat 1 ½ cups water, ½ cup milk and 3 tbsp butter to 130 degrees F (if you don't have a thermometer, just stick your pinkie into the liquid-if it feels quite warm (hot but not hot enough to burn you with a quick dipping), the temperature is good. If you are not sure, just go out and buy a good candy/deep fry thermometer.
• 3. With the mixer set at low/medium speed (I have a Kitchen Aid Professional 6 quart stand mixer and put the speed at 2, which sounds low, but it is closer to medium speed)), slowly pour liquids into flour mixture. Continue to beat for 2 minutes at this speed. Add 2 cups more flour, ½ cup at a time. Once all the flour is added continue to beat for 2 minutes. By this time the dough will be clinging to the dough hook. Continue to beat at low/medium speed for 2 more minutes, or until dough is smooth and elastic.
• 4. Remove dough from bowl and set to rest on a clean surface (cover with a clean towel) for 10 minutes.
• 5. Meanwhile melt ¾ cup butter. Also mix 1 cup of white sugar with 3-4 tsp cinnamon. Also set the oven temperature to around 150 degrees F and place a bowl of hot water on the floor of the oven. (This will make a great place to rise the dough).
• 6. After the 10 minute rest period is up, break off walnut sized pieces of dough. Roll each into a ball and coat with melted butter. Roll into the cinnamon/sugar mixture and place into the bottom of a greased large tube cake pan.
• 7. Arrange the pieces so that the bottom is covered (there will be small spaces in between the balls). Continue to add the balls till they are all used up (you will have 3 - 4 layers deep in the pan) setting the balls of the next layers over the spaces in the previous layer.
• 8. Place the pan in the middle of the warm oven and let rise till doubled in volume (around 45 minutes). Once it has risen, carefully remove the pan from the oven and set on top of your stove.
• 9. Remove the bowl of water and preheat the oven to 375 degrees F. Bake bread for approx. 30 minutes (rotating the pan after 15 minutes) or until golden (if you tap the bread it will have a fairly firm crust and sound a bit hollow). Turn the bread out immediately onto a large dinner plate.
• 10. You can either slice the bread or pull it apart by the individual balls. ***Best served warm and if sliced, buttered

MAPLE BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture., Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CINNAMON BUBBLE RING

Steps:

• Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
• Combine sugar and cinnamon in a small bowl.
• Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
• Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
• Serve warm.

BUTTERY BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.