BRAIDED CINNAMON ROLL KNOTS
Perfect for a holiday morning, these beautiful, individually baked rolls take a little more care and attention as you braid each one, but the finished product is well worth it. They are a showstopper that will have everyone asking how you did it-and lucky for you the process is much easier than it looks. Be sure to use a nonstick muffin tin so the rolls slip right out while they are still warm and gooey.
Provided by Food Network Kitchen
Time 2h40m
Yield 12 rolls
Number Of Ingredients 12
Steps:
- Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
- Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
- Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
- Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
- Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
- Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
- Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.
CINNAMON-GLAZED BRAID
After tasting an unforgettably delicious bread in a Portland deli, I set out to duplicate the recipe so I could make it at home. I came up with this tender braid that my wife and I often make for church potlucks and to give as a gift. -Ken Lang, Dayville, Oregon
Provided by Taste of Home
Time 40m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 11
Steps:
- Place egg in a measuring cup; add enough water (70°-80°) to measure 1 cup. In bread machine pan, place egg mixture, butter, bread flour, sugar, salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Roll each portion into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch seams firmly to seal and tuck ends under. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Cool for 10 minutes. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON SUGAR BUTTER BRAID RECIPE BY TASTY
Here's what you need: pizza dough, butter, cinnamon, sugar, egg wash, powdered sugar
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 6
Steps:
- Lay your pizza dough flat on your work surface. Spread softened butter all over the dough, then sprinkle with cinnamon and sugar.
- Roll up the dough, split down the middle, and twist one half over the other with the layers exposed. Twist and join the dough into a circle.
- Place on parchment paper, brush on egg wash, and sprinkle more sugar on top.
- Bake at 350°F (180°C) for 40 to 45 minutes.
- Let the braid cool for a bit before dusting with powdered sugar.
- Enjoy!
CINNAMON SWIRL BREAD
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
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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