Cinnamon Bread With Bisquick Recipes

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CINNAMON MONKEY BREAD

Steps:

• Heat oven to 375°F. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening. Mix 2 tablespoons granulated sugar and the cinnamon in small bowl; set aside.
• Stir Bisquick mix, milk, 1/3 cup granulated sugar, 3 tablespoons butter, the vanilla and egg in medium bowl until soft dough forms. Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar; drizzle 2 tablespoons melted butter over dough balls.
• Bake 25 to 30 minutes or until golden brown. Let stand in pan 10 minutes. Remove from pan to wire rack.
• If desired, make glaze by mixing powdered sugar and water in small bowl until thin enough to drizzle; drizzle over loaf. Cut into slices. Serve warm.

BISQUICK CINNAMON MUFFINS

Steps:

• Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.
• In a small mixing bowl, mix together the sugar and cinnamon.
• Add the eggs to the cinnamon sugar mixture, and mix well.
• Next add in the milk and vanilla extract, continuing to mix well.
• Add in the Bisquick mix, and mix everything together until blended.
• Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.
• Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
• Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.
• In a small bowl, mix the sugar and cinnamon together.
• Dip the top of each warm muffin in the melted butter.
• Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it's covered with the slightly crispy cinnamon sugar topping.
• Place the muffins back on the wire rack to finish cooling, or serve them while warm.

CINNAMON BUBBLE LOAF

Steps:

• Heat oven to 375°F. Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In small bowl, mix 2 tablespoons granulated sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick™ mix, 1/3 cup granulated sugar, 3 tablespoons softened butter, the milk, vanilla and egg until soft dough forms.
• Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar. Drizzle 2 tablespoons melted butter over dough balls.
• Bake 25 to 30 minutes or until golden brown. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
• Loosen sides of loaves from pan; remove loaf from pan to cooling rack. Drizzle glaze over loaf. Serve warm.

BEST BISQUICK® MONKEY BREAD

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
• In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
• In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
• Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

CINNAMON STREUSEL QUICK BREAD

Steps:

• Heat oven to 375°F. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
• In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.
• Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.