Easy Cinnamon Raisin Swirl Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

This Cinnamon Raisin Bread is one of the simplest breads you can make at home, and and it's loaded with wonderful cinnamon flavor!

Provided by Joanne Ozug

Categories     Breakfast

Time 2h55m

Number Of Ingredients 13

1 cup whole milk
4 tbsp unsalted butter (melted)
3 tbsp honey
2.25 tsp instant or quick rise yeast ((you may also use active dry))
17.5 ounces by weight all-purpose flour ((3.5 cups, measured)*)
1 tsp salt
2 eggs
1/2 cup raisins**
butter (for greasing the pan)
1/4 cup brown sugar
2 tbsp ground cinnamon***
2 tbsp unsalted butter (melted)
1/8 tsp salt

Steps:

  • Combine the milk, melted butter, and honey in a microwave safe glass.
  • Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
  • Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
  • Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
  • Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
  • Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
  • Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
  • Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.
  • Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
  • Grease a 9x5 loaf pan with butter, and place the bread roll seam side down into the pan.
  • Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
  • Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
  • Let the bread cool completely on a wire rack before slicing it. Enjoy!
  • Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

Nutrition Facts : Calories 275 kcal, Carbohydrate 46 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 215 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving

SWIRLED CINNAMON RAISIN BREAD



Swirled Cinnamon Raisin Bread image

Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
1 cup raisins
Additional canola oil
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

CINNAMON RAISIN BREAD I



Cinnamon Raisin Bread I image

This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!

Provided by Faye Salisbury

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 36

Number Of Ingredients 13

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  • Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  • Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g

CINNAMON-RAISIN SWIRL BREAD



Cinnamon-Raisin Swirl Bread image

This bread owes its soft and fluffy texture to each of its three rises. Martha made this recipe on Martha Bakes episode 606.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 14

1/2 cup raisins
1/2 cup orange juice
1/4 cup warm water (110 degrees)
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons plus 1 tablespoon sugar
3 1/4 to 3 1/2 cups bread flour, plus more for work surface
1 1/2 teaspoons coarse salt
1 cup warm milk (110 degrees)
1 large egg, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray
1 cup packed dark-brown sugar
6 tablespoons unsalted butter, at room temperature
4 teaspoons ground cinnamon

Steps:

  • Prepare the dough: Combine raisins and orange juice in a small bowl. Cover and refrigerate overnight. Drain raisins and place on a paper towel-lined plate to absorb excess moisture. Alternatively, combine raisins and orange juice in a small bowl and microwave for 20 seconds; let stand at room temperature for 15 minutes.
  • Place cup warm water in a small bowl. Sprinkle over yeast and 1 1/2 teaspoons sugar and whisk to combine. Let stand until creamy, about 5 minutes
  • Whisk together 3 1/4 cups flour, salt, and remaining tablespoon sugar in the bowl of a standing mixer. Attach dough hook, and mix on low speed, adding yeast mixture, milk, and egg. Increase to medium speed and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
  • Continue kneading for 10 minutes. Add butter and mix until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add reserved raisins and knead to combine.
  • Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning to coat. Cover lightly with plastic wrap sprayed with cooking spray and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
  • Place dough, topside down, on lightly floured work surface to deflate. Shape dough into a ball and return to the buttered bowl. Cover lightly with plastic wrap sprayed with cooking spray, and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
  • Butter two 4 1/2-inch-by 8 1/2-inch loaf pans. Prepare the filling: Combine brown sugar, butter, and cinnamon in a medium bowl and stir to form a smooth paste. Cover with plastic wrap and set aside.
  • Place dough, top side down, on lightly floured work surface to deflate. Pat dough into a 7-inch square using your palms and fingertips. Fold bottom edge two-thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
  • On a lightly floured surface, roll half of the dough out into a 7-inch-by-13-inch rectangle. Spread dough evenly with half of the filling using an offset spatula. Roll dough to form a tight log and pinch to seal. Use a sharp knife to cut the dough in half lengthwise. Place one piece of dough, cut side up, on top of the other to form an "X." Working from the "X", twist dough together, pinching ends and tucking under dough to form a loaf. Transfer dough, cut side-up, to prepared pan. Repeat process with the remaining dough and filling. Alternatively, the loaves may be shaped by rolling to form a tight log before pinching ends, and tucking under.
  • Cover each loaf with plastic wrap sprayed with cooking spray. Let stand in a warm place until dough has risen 1 to 2 inches above edge of pan and an indentation forms when gently pressed with a fingertip, 45 to 60 minutes.
  • Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack set in the center.
  • Remove plastic wrap and transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (or 350 degrees for a convection oven) and continue to bake until deep golden-brown and they reach 190 degrees on an instant-read thermometer when inserted into the center of a loaf, about 20 minutes more. If browning too quickly, tent lightly with foil.
  • Transfer to a wire rack to cool slightly; turn out loaf. Brush top with melted butter and let cool almost completely before slicing.

RAISIN CINNAMON BREAD



Raisin Cinnamon Bread image

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON RAISIN SWIRL BREAD



Cinnamon Raisin Swirl Bread image

You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.

Provided by Melissa Clark

Categories     breakfast, brunch, lunch, breads

Time 4h15m

Yield 2 loaves

Number Of Ingredients 13

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 grams lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour
1/3 cup/79 milliliters dry sherry or apple cider
1 1/2 cups/225 grams raisins
4 tablespoons/57 grams butter, melted
1/2 cup/100 grams dark brown sugar
1 tablespoon/8 grams cinnamon
Cinnamon sugar, for dusting (optional)

Steps:

  • Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  • Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
  • When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  • Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
  • Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  • Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 245 milligrams, Sugar 20 grams, TransFat 0 grams

CINNAMON SWIRL RAISIN BREAD



Cinnamon Swirl Raisin Bread image

Create two classic loaves of delicious homemade bread. Sugar, cinnamon and raisins are rolled in the dough to create the signature swirl.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 13

6 to 6 1/2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
1 tablespoon salt
2 packages regular active or fast-acting yeast
2 cups water
1/4 cup vegetable oil
2 eggs
1 cup raisins
1 tablespoon vegetable oil
1/2 cup sugar
1 tablespoon ground cinnamon
Vegetable oil
1 tablespoon butter or margarine, softened

Steps:

  • In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • Grease 2 (9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18x9-inch rectangle. Brush 1 tablespoon oil over rectangles.
  • In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
  • Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 9 g, TransFat 0 g

EASY CINNAMON RAISIN-SWIRL BREAD



Easy Cinnamon Raisin-Swirl Bread image

Make and share this Easy Cinnamon Raisin-Swirl Bread recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h

Yield 1 loaf

Number Of Ingredients 9

1 loaf frozen bread dough, thawed (1 pound)
1 1/2 tablespoons water
1/4-1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon cinnamon
1/2 cup raisins (can use more)
1 cup powdered sugar (icing)
1 teaspoon vanilla
1 -2 tablespoon whipping cream

Steps:

  • On a lightly floured surface, roll thawed bread dough into a 10 x 12-inch rectangle.
  • With a pastry brush, paint the dough with 1-1/2 tablespoons water.
  • Sprinkle the sugar and cinnamon evenly over the dough; top with raisins.
  • Roll up tightly jelly-roll fashion, beginning on the 12-inch side.
  • Seal all seams and ends.
  • Divide rolled up dough into two separtate pieces.
  • Twist the two pieces together to form one twisted loaf.
  • Place the loaf into greased 8x4-inch loaf pan.
  • Brush dough with melted butter.
  • Let the dough rise in a warm place until it doubles in size.
  • Bake at 350 degrees for 30 minutes.
  • Remove from pan to cool.
  • When the bread is cool, mix the glaze ingredients together, and drizzle over loaf.
  • Slice to serve.

CINNAMON RAISIN SWIRL BREAD



Cinnamon Raisin Swirl Bread image

Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.

Provided by Joey Byrtus

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 20m

Yield 20

Number Of Ingredients 12

1 ½ cups warm water
2 tablespoons milk
2 tablespoons shortening
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
1 cup raisins
2 tablespoons butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
  • Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.3 g, Cholesterol 4.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 130.4 mg, Sugar 3.3 g

CINNAMON RAISIN SWIRL BREAD (MY LIGHTENED VERSION)



Cinnamon Raisin Swirl Bread (My Lightened Version) image

This is your basic cinnamon raisin bread that I have made more diabetic acceptable. It originally ask for the tops to be brushed with more melted butter, I have omitted that but you certainly may do so if you wish. My DH loves it made as french toast.

Provided by Annacia

Categories     Yeast Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups warm water
2 tablespoons fat-free evaporated milk
1 -2 tablespoon shortening (can be cut to 1)
1 teaspoon salt
3 cups bread flour
1 cup whole wheat flour
3 tablespoons Splenda sugar substitute
2 teaspoons active dry yeast
1 cup raisins
1 tablespoon butter, softened
2 -3 tablespoons Splenda brown sugar blend
3 teaspoons ground cinnamon

Steps:

  • Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
  • Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle.
  • Spread dough with butter, brown sugar, and
  • cinnamon. Roll dough, and divide into two parts.
  • Place loaves in two lightly greased 9x5 inch bread pans, cover and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Nutrition Facts : Calories 219, Fat 2.7, SaturatedFat 1, Cholesterol 2.6, Sodium 208.9, Carbohydrate 44.6, Fiber 2.9, Sugar 9.3, Protein 5.4

More about "easy cinnamon raisin swirl bread recipes"

CINNAMON SWIRL RAISIN BREAD, CINNAMON LOAF - JENNY …
cinnamon-swirl-raisin-bread-cinnamon-loaf-jenny image
2014-11-12 Instructions: Combine flour, yeast, sugar & salt in a mixing bowl. Add warm milk followed by oil and egg. Beat with electric mixer on medium …
From jennycancook.com
Servings 1
Total Time 1 hr 30 mins
Estimated Reading Time 7 mins


EASY CINNAMON BREAD (NO YEAST!) | RECIPETIN EATS
easy-cinnamon-bread-no-yeast-recipetin-eats image
2017-03-03 Preheat oven to 180C/350F (all oven types). Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video). Place Dry Ingredients in a bowl and whisk to combine. Place Wet …
From recipetineats.com


CINNAMON RAISIN SWIRL BREAD-THE SOUTHERN LADY …
cinnamon-raisin-swirl-bread-the-southern-lady image
2017-01-10 2 teaspoons ground cinnamon. Whisk together and spread over the bread in the pan. Take a regular kitchen knife and swirl into the dough until it is totally wet like in the photo below. Bake bread in preheated 350 degree oven …
From thesouthernladycooks.com


EASY CINNAMON RAISIN QUICKBREAD RECIPE - DINNER, …
easy-cinnamon-raisin-quickbread-recipe-dinner image
2020-12-18 Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray. In a large bowl whisk together the buttermilk, ¾ cup sugar, vegetable oil and egg until smooth. Sift together flour, baking soda and …
From dinnerthendessert.com


RAISIN CINNAMON SWIRL BREAD - SWEET PEA'S KITCHEN
raisin-cinnamon-swirl-bread-sweet-peas-kitchen image
2020-10-18 Place the loaf, seam side down, into prepared pan, press lightly to flatten. bread loaf fan, seam side facing down. Loosely cover the pan with plastic wrap and let rise 1 1/2 hours or until dough is 1 inch above the top of the pan. …
From sweetpeaskitchen.com


THE MOST COMFORTING CINNAMON SWIRL RAISIN BREAD
the-most-comforting-cinnamon-swirl-raisin-bread image
2018-04-03 Instructions. In a small bowl, beat two eggs until yellow. Remove 1 tablespoon and set aside for the final egg wash. In a 2 cup measuring cup, combine milk, water eggs and butter. In a stand mixer equipped with a dough …
From thatrecipe.com


HOMEMADE CINNAMON SWIRL RAISIN BREAD (1 LOAF)
homemade-cinnamon-swirl-raisin-bread-1-loaf image
2022-06-11 Preheat the oven to 375 degrees F. Brush the top of the dough with oil. Bake 30 minutes or until golden brown. All ovens vary and you can test for doneness by using a thermometer. Let it bake longer if needed until the …
From zonacooks.com


HOW TO MAKE CINNAMON-RAISIN SWIRL BREAD - KITCHN
how-to-make-cinnamon-raisin-swirl-bread-kitchn image
2019-05-02 Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl. Divide the dough into two …
From thekitchn.com


CINNAMON SWIRL RAISIN BREAD RECIPE - DRIZZLEANDDIP.COM
2021-02-09 Heat the buttermilk and water to 43C / 110F (lukewarm). In the bowl of a stand mixer fitted with a dough hook add the lukewarm buttermilk, water, sugar and add the yeast. Whisk it and let it stand for 5 minutes until it starts to bubble. Add the butter, egg, salt and about 1 cup of the flour and mix until combine.
From drizzleanddip.com


THE BEST CINNAMON RAISIN SWIRL BREAD - FOODOLOGY GEEK
2017-09-15 Cinnamon Swirl Loaf. In a large mixing bowl combine 3 ½ cups of flour and yeast. In a saucepan heat milk, sugar, butter, and salt just until warm. Add to dry mixture in bowl. Add eggs. Beat at low speed for 30 seconds. Beat at high speed for 3 minutes.
From foodologygeek.com


CINNAMON RAISIN SWIRL BUTTERMILK BREAD - RED STAR® YEAST
Instructions. Make the dough: In the bowl of a stand mixer, whisk together 1 1/4 cups (156g) flour, sugar, salt, yeast, and baking soda by hand. In a medium saucepan, heat buttermilk, water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
From redstaryeast.com


CINNAMON RAISIN SWIRL BREAD - PRETTY. SIMPLE. SWEET.
2016-10-20 In a small bowl, mix together sugar and cinnamon. Set aside. When the dough has doubled in size, gently punch it to remove air. Roll dough into an 18x10 inch (45x25 cm) rectangle. Leaving a small border around the edges, spread melted butter over the dough then sprinkle with sugar-cinnamon mixture. Roll up dough to form a log, starting with the ...
From prettysimplesweet.com


CINNAMON SWIRL RAISIN BREAD RECIPE - PEG'S HOME COOKING
2018-12-23 Grease a 9 x 5-inch (22.5 x 12.5-cm) loaf pan. Roll the dough to a 16 x 8-inch (40 x 20-cm) rectangle. Brush with melted butter. Combine the sugar and cinnamon and sprinkle over dough. Starting with the short end roll the dough up tightly. (If dough isn’t rolled tightly there will be a hole in the middle of the bread.)
From pegshomecooking.com


SWEET CINNAMON RAISIN BREAD - BUTTER WITH A SIDE OF BREAD
2017-03-13 Preheat your oven to 350 F. Coat a standard bread pan with cooking spray and set aside. Combine flour, baking powder, baking soda and salt. Set aside. In a medium mixing bowl, whisk together the egg and melted butter. Add in brown sugar and milk and stir until combined. Stir in dry ingredients.
From butterwithasideofbread.com


CINNAMON SWIRL RAISIN BREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-09-13 Brush tops with butter, cover loosely with plastic wrap and let rise in a draft free place for 30 minutes. To bake: Preheat oven to 350°F. Bake bread for 35-40 minutes until the top is golden. (Internal temperature of 190°F) Check at 25 minutes and lay foil on top to prevent over browning, if needed.
From melissassouthernstylekitchen.com


CINNAMON LOAF QUICK BREAD BEST RECIPES
Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. 204 calories; protein 2.7g; carbohydrates 36.7g; …
From findrecipes.info


WHAT HAPPENS IF DOGS EAT RAISIN BREAD? - EASY DOG FOOD RECIPES
2022-07-19 Furthermore, how many raisins will hurt a dog? Grapes and Raisins. Toxic dose: The dose that can cause serious problems is 0.7 ounces per kilogram of grapes and 0.1 ounce per kilogram of raisins. This means that 3 grapes (or 3 raisins) could be fatal for a 2.5 pound puppy, and 12 grapes (or 12 to 15 raisins) could potentially kill a 10-pound animal.
From easydogfoodrecipes.com


CINNAMON RAISIN SWIRL QUICK BREAD - AMANDA'S COOKIN'
2013-01-19 Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9x5 inch loaf pan. Place prepared loaf pan onto a baking sheet. In a large bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, combine milk, oil, eggs, and vanilla. Mix thoroughly.
From amandascookin.com


SIMPLE CINNAMON RAISIN BREAD - THERESCIPES.INFO
Easy Homemade Cinnamon Raisin Bread Recipe trend www.laurafuentes.com. Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough ...
From therecipes.info


CINNAMON-RAISIN SWIRL BREAD – NIGHT OWLS BAKING CO.
2021-03-09 In the bowl of a stand mixer fitted with a dough hook, add yeast and sugar. Heat milk to 100° - 110°, about 30 sec in the microwave, and pour into the bowl with yeast and sugar. Set aside and let sit for 5-10 minutes to activate the yeast and make sure it is alive. It should look bubbly on the surface.
From nightowlsbaking.com


EASY CINNAMON RAISIN BREAD - SIMPLY DELICIOUS
2022-04-13 Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt. With the mixer running, add the yeast mixture and allow to knead in.
From simply-delicious-food.com


CINNAMON-RAISIN SWIRL BREAD RECIPE - CHATELAINE.COM
Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour. Stir 1/2 cup granulated …
From chatelaine.com


CINNAMON SWIRL QUICK BREAD - SALLY'S BAKING ADDICTION
2020-09-01 Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray. Cinnamon Swirl: Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together. Bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined.
From sallysbakingaddiction.com


EASY CINNAMON RAISIN-SWIRL BREAD - PLAIN.RECIPES
On a lightly floured surface, roll thawed bread dough into a 10 x 12-inch rectangle. With a pastry brush, paint the dough with 1-1/2 tablespoons water. Sprinkle the sugar and cinnamon evenly over the dough; top with raisins.
From plain.recipes


CINNAMON BREAD RECIPE - BAKING MAD
Reviews (3) Step 1: MIX. Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife. Step 2: KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
From bakingmad.com


CINNAMON SWIRL BREAD - SAVING ROOM FOR DESSERT
First mix the flour, milk powder, sugar and yeast in the bowl of a stand mixer; Add water and egg and mix until combined; Cover the bowl and set aside for 20 minutes; Add salt and mix for 15 minutes; Knead the butter into the dough; Blend in raisins; Fold the dough to create airy pockets;
From savingdessert.com


CINNAMON SWIRL RAISIN BREAD – KEVIN LEE JACOBS
2021-01-31 Place the cylinder seam-side-down in a lightly-greased 9x5-inch loaf pan. Lightly spray the top of the dough with vegetable spray, and then loosely cover with cling film. Let rise until doubled in volume -- 30-45 minutes. Halfway through rising time, center the oven rack and preheat the oven to 425°F.
From agardenforthehouse.com


QUICK AND EASY CINNAMON SWIRL BREAD RECIPE - THE RECIPE CRITIC
2021-12-26 Place in a greased bowl and cover. Set in a warm place and let rise for about 1 hour, until doubled in size. Punch down dough and add cinnamon: Punch the dough down and turn onto a lightly floured surface. Roll out to a 18×9 inch rectangle. In a small bowl mix together the remaining ¼ cup of sugar and cinnamon.
From therecipecritic.com


CINNAMON RAISIN BREAD - WILL COOK FOR SMILES
2020-10-08 Sprinkle with some cinnamon and sugar over the top. Preheat the oven to 375° while the dough is rising. Bake for 40-45 minutes until golden brown. You can check internal temperature of the dough in the center. Bread is ready when it reaches 190° internal temperature.
From willcookforsmiles.com


CINNAMON SWIRL MILK BREAD WITH RAISINS | EASY HOMEMADE
2021-09-21 How to Make Cinnamon Raisin Swirl Milk Bread. To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1 to 2 …
From carmyy.com


CINNAMON-RAISIN SWIRL BREAD - LEITE'S CULINARIA
2021-04-29 Shape and bake the loaf. Adjust oven rack to lower-middle position and crank the heat to 350°F (177°C). Lightly butter a 9-by 5-inch loaf pan. Gently pat and pull the dough into a 20-by 6-inch (51-by 15-cm) rectangle, with the long side toward you. Brush the dough with egg until fully coated.
From leitesculinaria.com


EASY HOMEMADE CINNAMON BREAD - MOM ON TIMEOUT
2019-10-24 Let stand for about five to 10 minutes or until yeast has dissolved. Beat in milk, sugar, butter, and egg. Beat in 2 cups of flour until mixture is nice and smooth. Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth. You may not need all of the flour.
From momontimeout.com


CINNAMON RAISIN SWIRL BREAD - SAVORING ITALY
2012-08-29 Cinnamon Raisin Swirl Bread recipe courtesy of: Red Star Yeast. Ingredients: 1/2 cup water 3/4 cup milk 2 eggs 1/2 cup butter, softened 5 cups bread Flour 1 tsp salt 1/2 cup sugar 4 1/2 tsp Active Dry Yeast Filling 1 cup sugar 2 Tbsp cinnamon 1 cup raisins 2 Tbsp butter, melted. Directions: In large mixer bowl, combine 2 1/2 cups flour, yeast, sugar, and salt; mix …
From savoringitaly.com


HOMEMADE RAISIN CINNAMON SWIRL BREAD RECIPE - DELISHABLY
Directions. In a small bowl or pitcher, combine the water, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes. In another small bowl, lightly beat the egg and egg yolk.
From delishably.com


CINNAMON-SWIRL RAISIN BREAD RECIPE - BAKERRECIPES.COM
2005-11-17 Beat on high speed for 3 minutes. Stir raisins into batter. Stir in ehough of remaining flour with a wooden. spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of. remaining flour to keep dough from sticking.
From bakerrecipes.com


RECIPE: CINNAMON SWIRL RAISIN BREAD - TASTINGTABLE.COM
2016-01-06 Directions. In a large bowl, combine the yeast and 2 tablespoons of the sugar. Add the water, stirring to dissolve the yeast, and set aside until foamy, 5 …
From tastingtable.com


CINNAMON SWIRL RAISIN BREAD, CINNAMON BREAD - JENNY CAN COOK
2017-11-11 I’m happy to share my easy recipe for cinnamon swirl raisin bread and there are a few reasons why I think you’ll like it. First, it’s good! Second, it’s easy to make compared to most other recipes. Third, it’s a faster, one-rise recipe so the bread is ready to eat in 90 minutes. I use a mix of yellow and red raisins because I like the ...
From jennycancook.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #breads     #dietary     #yeast     #taste-mood     #sweet     #number-of-servings     #4-hours-or-less

Related Search