Vanilla Cinnamon Swirl Bread Recipes

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.

SWIRL CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon., Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture., Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

VANILLA CINNAMON SWIRL BREAD

Steps:

• Spray two 8 by 4 inch loaf pans with nonstick cooking spray.
• Whisk the water and yeast togetherby hand in an electric mixer bowl and let stand for 2 to 3 minutes to dissolve.
• Stir in the butter, sugar, eggs, vanilla, salt, cinnamon, dry milk, potato flakes and 3 1/2 cups flour.
• Mix to make a soft dough.
• Kead with the dough hook on the lowest speed of the mixer for 10 minutes, adding more flour as required to make a soft dough.
• Place in a lightly greased bowl.
• Cover the bowl loosely with a plastic bag and let dough rise for 45 minutes or until almost doubled.
• Punch the dough down gently.
• Turn out onto a lightly floured surface.
• Roll out to a 12 by 10 inch rectangle.
• For the filling, brush with milk and sprinkle on the raisins, cinnamon and sugar.
• With the shorter end facing you, roll up the dough snugly into a log.
• Cut it in half widthwise and place in the prepared pans.
• Spray the dough with nonstick cooking spray lightly.
• Cover the pans loosely with plastic bags and let rise for a further 30 to 45 minutes, or until it puffs up 3/4 to 1 inch above the edge of the pans.
• Preheat oven to 350*F.
• Place pans in oven and bake for 35 to 45 minutes, or until lightly browned.
• Let cool in the pans on a wire rack for 15 minutes before unmolding.
• VARIATION: Use chocolate chips instead of raisins and replace the cinnamon with 2 TBS cocoa powder.