Cinnamon Custard Swirl Bread Recipes

CINNAMON SWIRL BREAD

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.

CUSTARD CINNAMON SWIRL BREAD

Steps:

• In a bowl, combine flour #1, custard mix, and salt. Mix well. In a saucepan heat water, milk, and butter #1 until warm (120-130 degrees). (Be very careful to make sure that the liquid is not too hot nor too cool.) Butter does not need to melt. Add yeast to the warmed liquid, stirring to dissolve. Let sit for 5 minutes. Add liquid mixture and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough of flour #2 to make a firm dough. (I used my KitchenAid mixer for this but used the bread hook attachment. The dough should not be sticky when you are finished adding all of the flour and it should clear the bowl on it's own.) Knead on a floured (#3) surface until smooth and elastic, about 5 minutes. (If you used a mixer you can skip this step. Place in greased bowl, turning dough to grease all over. Cover and let rise in a warm place until light and doubled, about 1 hour. Combine sugar and cinnamon for filling. Punch down dough and divide into parts (1 part for 1-2 servings, 2 parts for 4-7 servings, 4 parts for 8+ servings). On a lightly floured surface, roll each part to a 14x7 inch rectangle. Spread each with softened butter (#2) and sprinkle with the filling. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges at end. Place loaves in greased 9x5 loaf pans. Cover and let rise in a warm place until doubled in size, about another hour. Bake at 375F for 35-40 minutes.

COUNTRY CINNAMON SWIRL BREAD

Steps:

• In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar., Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CINNAMON SWIRL BREAD

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.

CINNAMON CUSTARD SWIRL BREAD

Steps:

• Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
• Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted).
• Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
• By hand, stir in enough remaining flour to make a firm dough.
• Knead on floured board until smooth and elastic (5 to 8 minutes).
• Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
• For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
• Punch dough down and divide into two parts.
• On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
• Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
• Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
• Place in greased 9 x 5 inch loaf pans.
• Cover and let rise in warm place until doubled in bulk (about 1 hour).
• Bake at 375° for 35-40 minutes.
• Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
• Remove from pans and cool on rack.

CINNAMON SWIRL BREAD

Steps:

• Cream together shortening and sugar.
• Beat in eggs and vanilla.
• Blend in sour cream and milk.
• Combine dry ingredients and add to creamed mixture.
• Spread 1/2 batter in greased 9x5x3 pan.
• Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
• Top with remaining batter. Gently swirl with knife.
• Sprinkle with remaining tablespoon of cinnamon mixture.
• Bake at 350 degrees for 45 minutes.