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.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL LOAVES
When I was growing up, my mom made this bread quite often. The irresistible aroma of cinnamon will call your clan to the kitchen. -Lynn Callahan Rosemount, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk., Spread half of the batter in two greased and floured 8x4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
EGGNOG CINNAMON SWIRL BREAD
Someone once gave me this recipe as something to do with leftover egg nog (we drink the stuff all year round). It's so luscious and yummy I usually make up a batch of the stuff just to make this cake, and consider the leftovers for drinking.
Provided by Mirj2338
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the cinnamon swirl ingredients and mix well.
- Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the egg nog, oil, eggs and vanilla.
- Beat with a fork to combine.
- Stir the wet mixture into the dry ingredients, stirring until just smooth.
- Don't overdo it.
- Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
- Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
- Top with the remaining batter.
- Spoon on the remaining swirl mixture, and swirl with a knife.
- Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack.
Nutrition Facts : Calories 255, Fat 11, SaturatedFat 3.4, Cholesterol 51.1, Sodium 259.1, Carbohydrate 35.2, Fiber 1, Sugar 18.7, Protein 4.4
CINNAMON-SWIRL EGG BREAD
Make and share this Cinnamon-Swirl Egg Bread recipe from Food.com.
Provided by UnknownChef86
Categories Yeast Breads
Time 3h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups of the flour and the yeast.
- In a saucepan heat and stir milk, 3 T.
- sugar, margarine and salt until warm and margarine almost melts.
- Add to flour mixture along with eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a spoon, stir in as much remaining flour as you can.
- Turn out onto a lightly floured surface.
- Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl; turn once to grease surface.
- Cover and let rise in a warm place until double.
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide in half.
- Cover and let rise 10 minutes.
- Roll each half of dough into a 12 x 7 inch rectangle.
- Brush lightly with water.
- Combine 1/2 cup sugar and cinnamon.
- Sprinkle half of the cinnamon-sugar mixture over each rectangle.
- Roll up from one of the short sides.
- Seal edge and ends.
- Place, seam side down, in greased loaf pans.
- Cover and let rise until double.
- Bake in a 375 F oven for 25- 30 minutes or till done.
- Cover loosely during the last 10 to 15 minutes of baking, if necessary.
- Remove from pans; cool.
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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