Cinnamon Swirl Bread Bread Machine Recipes

CINNAMON SWIRL BREAD (BREAD MACHINE)

Steps:

• Add the bread ingredients to your machine in the order suggested by the manufacturer of your machine.
• Select dough cycle.
• When cycle is complete, remove dough, punch down, cover and let rest for 10 minutes.
• Meanwhile, make filling by mixing brown sugar, nuts and cinnamon together in a bowl and set aside.
• In a lightly floured surface, roll dough into a 14x9 inch rectangle.
• Spread with the ` tablespoon butter and sprinkle with filling.
• Starting from both short sides, roll each side into a spiral toward the center.
• Place, rolled side up into a greased 9x5 loaf pan.
• Cover and let rise in a warm place for 30 minutes or until nearly doubled in size.
• Bake at 350º for about 30 minutes or until bread sounds hollow when lightly tapped.
• If necessary, lightly cover with foil during the last 10 minutes to prevent overbrowning.
• Remove from pan to cool on a wire rack.
• Before serving, sprinkle with powdered sugar.

CINNAMON RAISIN SWIRL BREAD

Steps:

• Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
• Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

CINNAMON SWIRL BREAD

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.

CINNAMON SWIRL BREAKFAST BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10x8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. , Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. , In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.

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.

CINNAMON SWIRL RAISIN BREAD - FOR BREAD MACHINE

Steps:

• Put milk and egg into measuring cup.
• Add enough tepid water to make 1 cup.
• Pour into bread machine pan.
• Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
• Set bread machine to dough cycle.
• Add raisins at the beep.
• Remove the dough at the end of the dough cycle.
• Roll dough to 10x12 rectangle.
• Brush egg white on surface of dough.
• Brush with melted butter.
• Combine cinnamon and sugar.
• Sprinkle over dough; leaving about 1 inch on each edge.
• Roll from short side.
• Pinch where it meets and roll ends under.
• Place in loaf pan.
• Cover with cloth and let rise for about an hour.
• Preheat oven to 350 degrees.
• Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
• Bake at 350 for about 35 minutes.

CINNAMON SWIRL BREAD FOR THE BREAD MACHINE

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.