Scrumptious Cinnamon Bread Cinnamon Glaze Recipes

SCRUMPTIOUS CINNAMON BREAD ~ CINNAMON GLAZE

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 5 inch loaf pan with non stick cooking spray. ( I use bakers joy )
• 2. In a mixing bowl, add all bread ingredients and beat for 3 minutes. Pour into prepared pan.
• 3. Mix your topping, until crumbly.
• 4. Sprinkle topping evenly over batter and with a knife, swirl topping, to leave a marbled effect. Bake for 50 minutes, or until toothpick comes out clean.
• 5. Leave set a couple minutes, then remove bread from pan to a cooling rack.
• 6. If using glaze ~ Mix all ingredients together until smooth pouring consistency & frost, pour or drizzle over bread, after it's cooled.

CINNAMON CRUNCH SKILLET BREAD

Steps:

• Make the dough: Proof the yeast in 1/4 cup of warm water. Combine the dry ingredients in a large bowl or the bowl of a stand mixer. Add the warmed milk, vegetable oil and proofed yeast. Knead with the dough hook until dough is smooth, adding more flour by the Tbsp. as necessary. Remove dough to an oiled bowl, cover with plastic wrap and let rise to doubled, about 60 minutes.
• Grease a skillet and set aside.
• Divide dough into two pieces and roll into a rope about 3 feet long. Place the dough on to a long piece or parchment or foil wrap and liberally brush with melted butter mixed with the vanilla. Pour the brown sugar/cinnamon mixture evenly alongside the buttered ropes and then roll the ropes in the mixture until evenly covered. Pinch the end of the ropes together and then twist them together, pinching the other end once all twisted together.
• Place twisted ropes into the skillet, starting from the centre and winding it around. (If you have some melted butter left over from brushing, feel free to drizzle it over the dough). Cover the skillet with greased plastic wrap and let rise until doubled.
• Meanwhile, prepare the streusel topping by combining dry ingredients and cutting in the cold butter with a fork. Set aside.
• Preheat oven to 350° F. Once dough is doubled, sprinkle with streusel topping and bake for for 40-45 minutes, covering it with foil after 25 or 30 minutes if is dark enough.
• Meanwhile, prepare the glaze by combining the wet ingredients and adding to the powdered sugar. Stir well until smooth. Pour evenly over bread once it has cooled a bit.

APPLE-CINNAMON BREAD WITH GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x5-inch loaf pan. Sprinkle with 1 tablespoon flour.
• Prepare glaze: mix confectioners' sugar, milk, butter, and vanilla together in a small bowl. Place in the refrigerator to chill.
• Prepare bread: stir white sugar, butter, brown sugar, and egg together in a medium bowl.
• Sift flour, cinnamon, and baking soda together in another bowl. Slowly incorporate the wet ingredients with the dry ingredients. Stir in chopped apples. Pour batter evenly into the prepared loaf pan.
• Prepare streusel: combine brown sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumb-like and sprinkle evenly on top of the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Let cool on a cooling rack for about 15 minutes.
• Remove the glaze from the refrigerator and pour into a zip-top bag. Cut a tiny hole in the tip of the bag and drizzle glaze over the bread.

GLAZED CINNAMON SWIRL QUICK BREAD

Steps:

• Combine 1/2 cup sugar and cinnamon; set aside.
• Combine flour, baking soda, salt, and remaining sugar.
• Combine buttermilk, egg and oil in separate bowl; stir into dry ingredients just until combined.
• Grease a 9x5 inch loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon sugar mixture.
• Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; swirl knife through batter.
• Bake at 350 for 40-50 minutes or until a toothpick inserted near the ceter comes out clean.
• Cool in pan 10 minutes before removing to wire rack to cool completely.
• Combine glaze ingredients and drizzle over bread.

BLUEBERRY CINNAMON BREAD

Steps:

• Combine 1 cup bread flour, salt, sugar and yeast using paddle attachment on stand mixer. Heat water and milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk mixture and butter to flour mixture and mix until combined.
• Switch to dough hook and knead for 4 minutes on medium speed. Gradually add enough remaining flour and all of the cinnamon and knead with dough hook 5 to 7 minutes until smooth and sticky.
• Gently stir in blueberries.
• Place dough in a lightly oiled bowl. Cover with plastic wrap. Let rise until doubled, about 30 minutes. If you press finger lightly in the dough and it leaves an indention it has fully risen.
• Cover and let rest for 10 minutes. Grease 2 - 9 inch loaf pans. Divide dough into 2 equal pieces.
• Form and shape into loaves. Flour work surface. Pat into a oval. Take top 1/3 and fold down.Seal seam with your palm. Take bottom 1/3 and fold up. Seal seam with heel of hand again pressing gently.Fold dough in half. Tuck and press to seal final seam. Place in prepared loaf pans. Cover with greased or sprayed plastic wrap.Let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees. Bake for 35-40 minutes, until golden brown. Brush with remaining melted butter. Remove from pans; cool on wire rack 10 minutes. Combine glaze ingredients; drizzle on loaves. Delicious served warm.

CINNAMON STREUSEL BREAD

Steps:

• Preheat the oven to 350°F and line a 1 pound loaf pan with parchment paper on all sides. Set aside.
• In a small bowl combine all the ingredients for the cinnamon sugar swirl. Mix together and set aside.
• In a stand mixer fit with the whisk attachment, cream the butter and sugars together until light and fluffy, about 2 minutes.
• Scrape down the sides of the bowl and add the eggs and vanilla extract, beating until smooth and well combined.
• In a separate bowl combine the flour, baking powder, baking soda, cinnamon and salt. Stir to evenly distributed everything.
• Add about half of the dry ingredients and mix. Next, add the buttermilk and mix. Add the remaining dry ingredients and mix until no streaks of flour remain. Do not over mix.
• Spoon half the batter into your prepared pan and use a greased rubber spatula to spread the batter to the edges. Top with the cinnamon sugar mixture. Spoon the remaining batter over the sugar and spread to the edges of the pan.
• Use a butter knife to make big swirls in your bread, dragging your knife through the bread a few times.
• Make the streusel topping (I usually just do this in the dirty bowl you made the batter in because I am lazy, but you can also use a clean bowl). Combine the flour, brown sugar, cinnamon, and salt and stir to combine. Add the melted butter and mix until the mixture resembles wet sand and clumps together.
• Sprinkle the streusel evenly over the top of your bread.
• Bake for 45 minutes or until a knife inserted into he middle comes out mostly clean and the bread is golden brown. Transfer to a wire rack to cool.
• While the bread cools, make the vanilla glaze. Combine all the ingredients for the glaze in a small bowl and whisk together until smooth and creamy.
• Once the bread is cool, drizzle with the glaze and enjoy!

CINNAMON APPLE PULL APART BREAD RECIPE

Steps:

• Into a bowl, add in the lukewarm water, honey or sugar,salt,yeast and stir to dissolve the ingredients in water.Add in the softened butter.Add the flour.Combine everything together to form a shaggy mass of dough.If you are kneading the dough in a stand mixer, use the dough hook attachment and knead the dough for 4-5 minutes.If you are kneading the dough by hands, transfer the dough on to a clean work surface and knead the dough for a few minutes(5-6 minutes)until it form a smooth dough.This bread dough is an easy to knead dough.It is not a very sticky dough.In the beginning we may feel slightly sticky, thats ok; at this point you may be tempted to add more flour but don't do that.The dough will come together in about 4 minutes of kneading.Flatten the dough ball a little to form a disc shape and then cover it with a bowl or kitchen towel and let the dough rest on the counter for five minutes.This is not for proofing the dough, but this is to let the dough sit for a few minutes so that the gluten stands will relax.This resting will prevent our dough from enormous rebounding back of the dough while rolling it into a thin rectangular sheet.
• So for the next step of shaping the rolls, first we need to roll the dough into thin sheet (around 5-6 mm thickness).Pat, stretch and roll out the dough to form 15X14-inch rectangleThen spread very soft butter all over the surface.Then sprinkle on the sugar and cinnamon powder mixture as evenly as possible.Then with the diced apple pieces.Cut the dough into 4 long strips.Stack each of them.Then again cut them into 4 equal pieces.So that we will get a set of four dough strips with four layers of dough on each.Now place each set of dough in a bread pan.We can place them straight as in the video or in a random pattern.While doing this step, some of the filling will fall off, but just scoop up any apple pieces and add to the top or in between the layers of the dough.
• Now cover the bread pan loosely with a plastic film and let the dough rise for 60 minutes in a warm environment.After 60 minutes, our dough will rise well.You may see the some sugar liquifying after this proofing.That is okay.It will then get evaporated and form into sticky caramel sauce like texture after baking.
• After proofing, place the baking tray into the 350 F or 180 C preheated oven.Bake for 45-48 minutes.After baking, let the bread cool down for about 20 minutes in the pan itself.Then remove it from the pan.If you want to make it look more festive, you can add glaze on top.Enjoy!

APPLE CINNAMON PULL-APART BREAD

Steps:

• Combine the dry ingredients. Measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment.
• Add the liquids and mix. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F/46°C). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
• Let the dough rise. Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour, until doubled in size, about 90 minutes, or it can be chilled overnight.
• Make the filling. Toss the apples with brown sugar, melted butter, cinnamon and nutmeg to coat well and set aside.
• Grease a 9-x-5-inch loaf pan and line the tin with parchment so that the paper comes up and over the long sides of the pan.
• Roll the dough. Tip the risen dough out onto a lightly floured surface and roll it out into a 15-inch (38 cm) square.
• Fill & fold the dough. Spoon a third of apples to cover the middle third of the dough, in a strip. Fold one side over the apples to cover them and spoon a third of the apples on top of this piece of dough. Fold the opposing strip of dough over to cover the apples (you may have to stretch the dough a little) and top this with the remaining apples. You will now have a rectangle of 3 layers of dough with 3 layers of filling.
• Trim the dough and fill the tin. Trim the dough on the long sides, so that the edges are all now open (and can pull apart once baked). Cut the loaf into 3 equal sections which will each be around a 5-inch (13 cm) square. Carefully lift each stack of dough & apples and place them in the pan so that the dough pieces sit upright (like filing papers in a filing cabinet). Shape the dough trimming into a square and place this at the front of the loaf, covering the one short side with apples (this will prevent the apples from sticking to that side of the pan after baking). Cover the pan loosely and let it sit on the counter to rise for 30 minutes (add 30 minutes if using dough that chilled overnight).
• Preheat the oven to 350°F (180°C). Uncover the pan and bake for about 45 minutes, until the bread turns a rich golden brown color; you can check the doneness by gently pulling apart the bread at the center. Cool the bread in its pan on a rack for at least 30 minutes before removing it to glaze.
• Make the glaze. Whisk the icing sugar, milk, and vanilla together and drizzle this on top of the slightly cooled bread. Let this cool another 20 to 30 minutes before serving.