Homemade Cinnamon Bubble Bread Recipes

CINNAMON BUBBLE LOAF

Steps:

• Heat oven to 375°F. Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In small bowl, mix 2 tablespoons granulated sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick™ mix, 1/3 cup granulated sugar, 3 tablespoons softened butter, the milk, vanilla and egg until soft dough forms.
• Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar. Drizzle 2 tablespoons melted butter over dough balls.
• Bake 25 to 30 minutes or until golden brown. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
• Loosen sides of loaves from pan; remove loaf from pan to cooling rack. Drizzle glaze over loaf. Serve warm.

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.

OVERNIGHT BUBBLE BREAD

Steps:

• Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
• Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Bake for 20 to 30 minutes, until golden brown.

BUTTERY BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.

HOMEMADE CINNAMON BUBBLE BREAD

Steps:

• soften yeast in warm water according to directions on package.
• in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl.
• add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
• add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
• place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours).
• punch down and let rest for 10 minutes.
• mix the remaining sugar and cinnamon.
• shape dough into balls about 28 about golf ball sized
• roll each dough ball in melted butter and then cinnamon sugar.
• and place in greased bundt pan cover and let rise til double (about an hour).
• bake in oven at 350 for 35-40 minutes.

CINNAMON BUBBLE BREAD

Steps:

• Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
• Punch down bread dough after it has thawed and doubled in size.
• With a sharp knife, cut dough into 32 equal pieces.
• In a small bowl, combine ground cinnamon and sugar - Mix well.
• Roll each piece of dough in sugar mixture until evenly coated.
• Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan.
• Bake at 350 for 25-30 minutes.
• Remove from pan and cool on cooling rack.
• In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze.
• Stir until smoothand drizzle over bubble bread.
• Slice and serve warm.

CINNAMON-BUTTERSCOTCH BUBBLE BREAD

Steps:

• In a small bowl, mix the brown sugar, sugar, pudding mix and cinnamon. Place 12 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1/2 cup pecans and 1/4 cup butter. Repeat layers., Cover with a kitchen towel; let thaw and rise at room temperature until doubled, about 6-8 hours., Bake at 350° for 25-30 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 5 minutes before inverting onto a serving plate. Serve warm.