Cinnamon Swirl Bread That Actually Works Recipes

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CINNAMON SWIRL BREAD THAT ACTUALLY WORKS!



Cinnamon Swirl Bread That Actually Works! image

Make and share this Cinnamon Swirl Bread That Actually Works! recipe from Food.com.

Provided by anme7039

Categories     Yeast Breads

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

3 teaspoons yeast
1 cup warm skim milk (or any other milks really)
5 tablespoons water, that is warm
1/3 cup sugar
1 egg
1/2 cup melted butter
3 1/2-4 cups flour (or more or less as needed)
1/4 teaspoon salt
extra melted butter
cinnamon
sugar
nutmeg

Steps:

  • Mix both yeast and water together and proof.
  • mix together sugar, butter, eggs, milk, and proofed yeast.
  • Add 1 1/2 cups of flour and mix well.
  • add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
  • Cover and let rise until doubled in a greased bowl, punch down and let rise again.
  • Then roll dough out into a rectangle then brush with a little bit of butter.
  • Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
  • Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
  • Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

Nutrition Facts : Calories 287.5, Fat 10.3, SaturatedFat 6.1, Cholesterol 43.5, Sodium 162.6, Carbohydrate 42, Fiber 1.5, Sugar 6.8, Protein 6.7

CINNAMON SWIRL QUICK BREAD



Cinnamon Swirl Quick Bread image

This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

Provided by Sally

Categories     Dessert

Time 2h

Number Of Ingredients 12

1/2 cup (100g) granulated sugar
1 Tablespoon ground cinnamon
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature*
2/3 cup (160ml) whole milk, at room temperature*
1 and 1/2 teaspoons pure vanilla extract
optional: vanilla icing

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 SWIRL BREAD



Cinnamon Swirl Bread image

Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup sugar, divided
2 large eggs, room temperature
6 tablespoons butter, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 tablespoons ground cinnamon

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



Cinnamon Swirl Bread image

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

⅓ cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
⅓ cup vegetable oil

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

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