WALNUT CINNAMON SWIRL
This homemade bread is a not too sweet and has a delicious cinnamon, walnut and raisin filling. This bread looks good and tastes even better.
Provided by MARYLYN PISSERI
Categories Bread Yeast Bread Recipes
Time 45m
Yield 20
Number Of Ingredients 15
Steps:
- Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start.
- When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24x10 inch rectangle.
- Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. Roll up tightly, jelly roll style from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
- Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes. This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 28.3 g, Cholesterol 27.2 mg, Fat 9.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 2.7 g, Sodium 209.7 mg, Sugar 7.5 g
PUFF PASTRY CINNAMON WALNUT SWIRLS
No need to go to the bakery when you can make these scrumptious puff pastry swirls, dripping with cinnamon sugar, right in your own kitchen...they're easy and delicious!
Time 1h25m
Yield Serves: 12
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F. Beat the egg and 3 teaspoons water in a small bowl with a fork. Stir the granulated sugar, brown sugar, walnuts, flour and cinnamon in a small bowl.
- Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Brush the pastry sheet with the egg mixture. Sprinkle the granulated sugar mixture on the pastry. Starting at a long side, roll one side of the pastry to the center. Roll the opposite side to the center and press the rolls together. Cut the pastry into 24 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
- Place the confectioners' sugar into a medium bowl. Stir in the remaining water, 1 teaspoon at a time, until the mixture is desired consistency. Drizzle over the pastries.
- For Cranberry Orange Dessert Swirls, stir 1/3 cup chopped cranberries and the grated zest from 1 orange into the granulated sugar mixture.
- For Mocha Dessert Swirls, stir 1 tablespoon unsweetened cocoa powder into the granulated sugar mixture. Sprinkle 2 tablespoons mini semi-sweet chocolate chips onto the granulated sugar mixture before rolling up the pastry. Substitute 5 teaspoons espresso for the water stirred into the confectioners' sugar.
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
This is a paleo treat!
Provided by Chris Denzer
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper.
- Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
- Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 31.7 g, Fat 18 g, Fiber 4.7 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 4 mg, Sugar 20.7 g
CINNAMON SWIRL QUICK BREAD
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. -Helen Richardson, Shelbyville, Michigan
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL BANANA BREAD RECIPE BY TASTY
Here's what you need: large eggs, granulated sugar, light brown sugar, Chobani® Vanilla Blended Greek Yogurt, ripe bananas, unsalted butter, all purpose flour, kosher salt, baking powder, baking soda, ground cinnamon, ground nutmeg, walnuts, nonstick cooking spray, granulated sugar, ground cinnamon
Provided by Chobani
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the eggs and sugars. Add the yogurt, bananas, and melted butter, and mix well.
- In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts until evenly incorporated.
- Generously coat a large loaf pan with nonstick spray. Fill the pan with half of the batter and spread evenly. Combine the cinnamon and sugar in a small bowl and sprinkle half of the mixture over the batter in an even layer. Top evenly with the remaining batter and sprinkle the rest of the cinnamon sugar mixture on top. Use a toothpick to make a few swirls in the batter.
- Bake for 35-45 minutes, or until golden brown and a toothpick inserted into the middle of the bread comes out clean.
- Let cool for 15 minutes before removing from the pan and slicing.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 64 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 38 grams
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