Cinnamonbubblebread Recipes

CINNAMON BUBBLE BREAD

Steps:

• Cut pizza dough into 16 pieces by cutting in half, and then cutting each half in half until you have 16.
• Mix cinnamon and sugar together.
• Put 1/2 teaspoon cinnamon sugar in the center of each piece. roll in a ball to seal.
• Dip each ball in butter, and place in nonstick 8 inch sqaure pan.
• Drizzle with any remaining butter, and sprinkle with remaining cinnamon sugar.
• Cover with plastic and let rise 1 hour at room temp, or overnight in the fridge.
• Preheat oven to 350.
• Bake 20min.
• Mix glaze ingredients together, and drizzle over warm bread.

HOMEMADE CINNAMON BUBBLE BREAD

Steps:

• soften yeast in warm water according to directions on package.
• in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl.
• add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
• add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
• place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours).
• punch down and let rest for 10 minutes.
• mix the remaining sugar and cinnamon.
• shape dough into balls about 28 about golf ball sized
• roll each dough ball in melted butter and then cinnamon sugar.
• and place in greased bundt pan cover and let rise til double (about an hour).
• bake in oven at 350 for 35-40 minutes.

CINNAMON BUBBLE LOAF

Steps:

• Heat oven to 375. Grease bottom and sides of a 9 x 5" loaf pan with shortening or cooking spray. In small bowl mix 2 T sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick, milk, 1/3 c sugar, 3 T softened butter, vanilla and egg until soft dough forms. Shape dough into 1" balls; roll in cinnamon sugar. Place dough randomly in pan. Sprinkle with any remainng cinnamon sugar; drizzle 2 T melted butter over dough balls.
• Bake 25-30 minutes or until golden brown. Let stand in pan 10 minutes. Meanwhile, mix glaze ingredients in small bowl, until smooth and thin enough to drizzle.
• Remove loaf from pan to cooling rack. Drizzle glaze over loaf. Cut into slices.

CINNAMON BUBBLE RING

Steps:

• Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
• Combine sugar and cinnamon in a small bowl.
• Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
• Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
• Serve warm.

CINNAMON BUBBLE BUNS

Steps:

• In a large mixing bowl, sprinkled the yeast over the water and let it stand until bubbly, 5 to 10 minutes. Stir in the butter, sour cream, sugar, egg, and vanilla.
• Beat in 2 cups of the flour, the salt, and the baking soda until combined.
• Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.
• Turn the dough out onto a lightly flour surface (keep your mixing bowl handy) and knead it until smooth, about 3 minutes. As you knead, add more flour if the dough is sticky, no more than 2 tbsp though. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.
• In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.
• Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using kitchen scissors or a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball.
• To make a bun, dip six of the balls in melted butter (be generous with the butter), then roll them in the cinnamon-sugar mixture. Arrange five of the balls in the bottom of a muffin cup. With your fingertip, make a small well and press the sixth ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they're puffy and double in size, about 40 minutes. Preheat oven to 350°F.
• Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for about 5 minutes. Now tilt the pan and gently tap it on the counter to release the buns. If needed, you can use a knife to release them from the pan. Place the buns on the wire rack.
• In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 tsp water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.

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.

CINNAMON MONKEY BREAD

Steps:

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

SUGAR CINNAMON BUBBLE BREAD

Steps:

• 1. The whole process will take approx. 2 ½ hours from beginning to end Cinnamon/Sugar Bubble Bread ****you will need a heavy duty mixer and a good dough hook for this
• 2. In a very large mixing bowl, combine 4 cups of flour, 3 tbsp sugar, 1 tsp salt and 4 ½ tsp instant yeast (Fleishman's Quick-rise) Heat 1 ½ cups water, ½ cup milk and 3 tbsp butter to 130 degrees F (if you don't have a thermometer, just stick your pinkie into the liquid-if it feels quite warm (hot but not hot enough to burn you with a quick dipping), the temperature is good. If you are not sure, just go out and buy a good candy/deep fry thermometer.
• 3. With the mixer set at low/medium speed (I have a Kitchen Aid Professional 6 quart stand mixer and put the speed at 2, which sounds low, but it is closer to medium speed)), slowly pour liquids into flour mixture. Continue to beat for 2 minutes at this speed. Add 2 cups more flour, ½ cup at a time. Once all the flour is added continue to beat for 2 minutes. By this time the dough will be clinging to the dough hook. Continue to beat at low/medium speed for 2 more minutes, or until dough is smooth and elastic.
• 4. Remove dough from bowl and set to rest on a clean surface (cover with a clean towel) for 10 minutes.
• 5. Meanwhile melt ¾ cup butter. Also mix 1 cup of white sugar with 3-4 tsp cinnamon. Also set the oven temperature to around 150 degrees F and place a bowl of hot water on the floor of the oven. (This will make a great place to rise the dough).
• 6. After the 10 minute rest period is up, break off walnut sized pieces of dough. Roll each into a ball and coat with melted butter. Roll into the cinnamon/sugar mixture and place into the bottom of a greased large tube cake pan.
• 7. Arrange the pieces so that the bottom is covered (there will be small spaces in between the balls). Continue to add the balls till they are all used up (you will have 3 - 4 layers deep in the pan) setting the balls of the next layers over the spaces in the previous layer.
• 8. Place the pan in the middle of the warm oven and let rise till doubled in volume (around 45 minutes). Once it has risen, carefully remove the pan from the oven and set on top of your stove.
• 9. Remove the bowl of water and preheat the oven to 375 degrees F. Bake bread for approx. 30 minutes (rotating the pan after 15 minutes) or until golden (if you tap the bread it will have a fairly firm crust and sound a bit hollow). Turn the bread out immediately onto a large dinner plate.
• 10. You can either slice the bread or pull it apart by the individual balls. ***Best served warm and if sliced, buttered

BUTTERY BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.