Cinnamon Swirl Kuchen Recipes

FRANK'S CINNAMON KUCHEN

Steps:

• Scald milk and add butter, sugar,and salt.
• Dissolve yeast in warm water and add to milk mixture.
• Beat in eggs, then beat in flour and nutmeg.
• Cover, and let rise until double, about an hour.
• Divide into 3 pieces.
• Place the 3 pieces into 3 separate greased round cake pans.
• Cover and let rise again.
• For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
• With finger, press holes one inch apart all over the top of the kuchens.
• Combine the brown sugar, cinnamon and soft butter.
• Divide brown sugar mixture evenly over the top of the kuchens.
• Bake in 325 degree oven for about 20 min or until golden brown.
• Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.

GRANDMOTHER'S CINNAMON-SUGAR KUCHEN (DAIRY)

Steps:

• Preheat oven to 375 F/190 C. Grease and flour a large tube pan. In a small bowl, combine cinnamon and sugar. Place the melted butter in another small bowl. Set aside.
• In a large bowl, whisk together the cake flour (or all-purpose flour and cornstarch), and baking powder. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and stir to combine.
• Make a well in the center of the mixture. Put the eggs, milk and sour cream into the well. With a wooden spoon, slowly begin mixing the wet ingredients into the dry ingredients until the mixture is combined. (The batter will be very thick).
• Spread half the batter into the bottom of the prepared pan. Drizzle evenly with half of the melted butter. Then, sprinkle half of the cinnamon and sugar mixture on top of that.
• Spread the rest of the batter on top of the cinnamon and sugar. Drizzle with the remaining melted butter, followed by the rest of the cinnamon and sugar mixture.
• Bake for 50 minutes to an hour, or until a tester inserted into the center comes out clean. Be careful not to overcook as this makes the cake dry.

CINNAMON SWIRL KUCHEN

Steps:

• In a large mixing bowl, cream butter and shortening.
• Gradually add 2 cups sugar; cream until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine milk and vanilla; set aside.
• Sift together flour, baking powder and salt;
• add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth.
• Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan.
• Pour 1/3 of batter into pan. Sprinkle half of remaining cinnamon/sugar; top with 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula.
• Bake at 350 degrees F for 1 hour and 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool thoroughly.

CINNAMON SWIRL QUICK BREAD

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.

CINNAMON SWIRL MINI MUFFINS

Steps:

• Preheat fanforced oven to 180 Celcius.
• Grease a 12 mini muffin tin.
• For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl or jug, mix together the egg, milk and melted butter.
• Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
• Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
• Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
• Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
• Serve warm or cold. These can be frozen too!