CINNAMON SWIRL BREAD
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL BREAD
This is a super quick batter bread that is wonderfully moist and yummy!
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 39.6 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 195.4 mg, Sugar 23.2 g
CUSTARD CINNAMON SWIRL BREAD
Or better known in our family as Grandma's Good Bread. . .
Provided by Tricia, Once A Month Meals
Categories Snack
Time 3h15m
Yield 16
Number Of Ingredients 0
Steps:
- In a bowl, combine flour #1, custard mix, and salt. Mix well. In a saucepan heat water, milk, and butter #1 until warm (120-130 degrees). (Be very careful to make sure that the liquid is not too hot nor too cool.) Butter does not need to melt. Add yeast to the warmed liquid, stirring to dissolve. Let sit for 5 minutes. Add liquid mixture and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough of flour #2 to make a firm dough. (I used my KitchenAid mixer for this but used the bread hook attachment. The dough should not be sticky when you are finished adding all of the flour and it should clear the bowl on it's own.) Knead on a floured (#3) surface until smooth and elastic, about 5 minutes. (If you used a mixer you can skip this step. Place in greased bowl, turning dough to grease all over. Cover and let rise in a warm place until light and doubled, about 1 hour. Combine sugar and cinnamon for filling. Punch down dough and divide into parts (1 part for 1-2 servings, 2 parts for 4-7 servings, 4 parts for 8+ servings). On a lightly floured surface, roll each part to a 14x7 inch rectangle. Spread each with softened butter (#2) and sprinkle with the filling. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges at end. Place loaves in greased 9x5 loaf pans. Cover and let rise in a warm place until doubled in size, about another hour. Bake at 375F for 35-40 minutes.
COUNTRY CINNAMON SWIRL BREAD
I'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. -Sharon Walker, Huntington Station, New York
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar., Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 212 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 267mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON CUSTARD SWIRL BREAD
Make and share this Cinnamon Custard Swirl Bread recipe from Food.com.
Provided by coconutcream
Categories Breads
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
- Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted).
- Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
- By hand, stir in enough remaining flour to make a firm dough.
- Knead on floured board until smooth and elastic (5 to 8 minutes).
- Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
- For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
- Punch dough down and divide into two parts.
- On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
- Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
- Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
- Place in greased 9 x 5 inch loaf pans.
- Cover and let rise in warm place until doubled in bulk (about 1 hour).
- Bake at 375° for 35-40 minutes.
- Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Remove from pans and cool on rack.
Nutrition Facts : Calories 255.7, Fat 6.3, SaturatedFat 3.5, Cholesterol 53.7, Sodium 209, Carbohydrate 43.4, Fiber 1.7, Sugar 7.6, Protein 6.3
CINNAMON SWIRL QUICK BREAD
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. -Helen Richardson, Shelbyville, Michigan
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.
Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , In a large mixing bowl, combine all of the dough ingredients, mixing until the dough begins to come away from the sides of the bowl., Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth.
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