Cinnamon Flatbread Recipe Recipe Fo Recipe Fo

CINNAMON BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
• Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
• Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

BEST EVER CINNAMON BUNS

Steps:

• In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
• Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
• Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
• Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

CINNAMON FLATBREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle; transfer to a lightly greased 14-in. pizza pan. Make indentations in top of dough with fingers. Spread with butter; sprinkle with brown sugar and cinnamon. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 30 minutes or until golden brown. Cool for 5 minutes; cut into wedges and serve warm.

SWEET CINNAMON FLATBREAD

Steps:

• Fill a small bowl with water; sprinkle over yeast. Let stand 5 minutes. In a large bowl, whisk together flour and 2 teaspoons cinnamon. Stir yeast mixture and add to the bowl of an electric mixer fitted with the dough hook attachment along with, salt, 1/4 cup sugar, 1/4 cup olive oil, and flour-cinnamon mixture. Mix until a dough comes together and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough to a large bowl and cover with a damp kitchen towel. Keep in a warm place and let rise until doubled in size, 1 1/2 to 2 hours.
• Punch down dough. Cover with a damp kitchen towel and then with plastic wrap and transfer to refrigerator for at least 8 hours and up to 2 days.
• Preheat oven to 250 degrees. With racks in center of oven. Remove dough from refrigerator and let come to room temperature. Cut dough in half. Roll out dough to 1/8-inch thick on a lightly floured work surface. Using the tines of a fork, poke holes in dough. Using a knife or a pizza cutter, cut dough into 2-by-7-inch rectangles; transfer rectangles to baking sheets.
• Mix together remaining 1 cup sugar and 1/4 cup cinnamon in a small bowl. Brush the top of each rectangle with remaining 1/2 cup olive oil and sprinkle with cinnamon-sugar mixture. Transfer baking sheets to oven and bake until browned, 25 to 30 minutes.

ONION FLATBREAD

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

CINNAMON BREAD

Steps:

• Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
• Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
• Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
• Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

CINNAMON FLAT BREAD

Steps:

• Mix all dry ingredients for the dough in a bowl and add the milk. Mix with slightly floured hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes.
• Preheat oven (480°F, 250°C). Put the baking tray into the oven. So it will be heated up, too.
• On a slightly floured working plat form roll out the dough with a rolling pin. It should be thin (as thinner you roll it as crispier it will get during baking). Place the dough on baking paper (size of the baking tray).
• Mix egg yolk and milk. Brush the dough with this mixture.
• Mix brown sugar, grounded cinnamon and grounded cayenne pepper. Sprinkle the dough with this mixture.
• Put dough (on baking paper) on the baking tray in the oven and bake for about 5 - 10 minutes. The bread should be done within 5 minutes and will be soft. If you like it more crispier let it bake for up to 10 minutes. During baking the bread will develop several "bubbles".
• Take the cinnamon flat bread out of the oven and let cool on a cooling rack. Cut into pieces and serve.
• NOTE (28 April 2006): you can omit the cayenne pepper, if you don't like it. But I would recommend it, because that spicy taste goes well together with cinnamon. If you are hesitant, just try it with a pinch of cayenne pepper first (I added this note after BestTeenChef has reviewed the recipe. Thanks for the comment).

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.

CINNAMON QUICK BREAD

Steps:

• Filling: Mix and set aside.
• Mix flour, baking soda, sugar, cinnamon and salt together, add all wet ingredients and mix well.
• Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this.
• Repeat twice more with layers of batter and sugar/cinnamon.
• Bake at 350°F for 50-60 minutes.
• Cool for 5 minutes in pan then turn out to cool completely.

CINNAMON NUT FLATBREAD

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10x15-inch rectangle. Place dough on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and spread with softened butter.
• Combine sugar, nuts and cinnamon and sprinkle over the buttered dough. Bake at 375°F 12-15 minutes or until golden brown on the edges. Combine glaze ingredients and drizzle over warm flat bread.