BEST CINNAMON RECIPES

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WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE ...



World's Best Cinnamon Raisin Bread (Not Bread Machine ... image

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

Total Time 3 hours 45 minutes

Prep Time 3 hours

Cook Time 45 minutes

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Steps:

  • Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
  • Remove from heat.
  • Let cool until lukewarm, about 120-125 degrees.
  • Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
  • Knead the dough on a lightly floured surface for a few minutes until smooth.
  • Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  • Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
  • Roll out on a lightly floured surface into a large rectangle 1/2 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.
  • Roll up tightly (the long way).
  • The roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends and pinch bottom together.
  • Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
  • Let rise in warm place, uncovered, again for about an hour.
  • Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  • Remove from oven and let cool on rack.
  • Take melted butter and spread over tops of loaves.
  • After about 20 minutes, lay loaves on their sides and remove from pans.
  • Allow to cool before slicing.

Nutrition Facts : Calories 189.6, FatContent 4.3, SaturatedFatContent 2.5, CholesterolContent 25.5, SodiumContent 83.4, CarbohydrateContent 34, FiberContent 1.4, SugarContent 10.8, ProteinContent 4.1

BEST CINNAMON ROLL CHEESECAKE RECIPE - HOW TO MAKE ...



Best Cinnamon Roll Cheesecake Recipe - How to Make ... image

This Cinnamon Roll Cheesecake from Delish.com is as delicious as it is stunning.

Provided by Lena Abraham

Categories     dessert

Total Time 8 hours 15 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 8-10

Number Of Ingredients 21

4 (8 oz.) packages of cream cheese, softened to room temperature
3/4 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 sleeve graham crackers, finely crushed
6 tbsp. butter, melted
1/2 tsp. cinnamon
Pinch kosher salt
3/4 c. brown sugar
1 tbsp. cinnamon
1/3 c. all-purpose flour
4 tbsp. butter, melted
6 oz. cream cheese, softened to room temperature
1 1/2 c. powdered sugar
1/2 tsp. pure vanilla extract
2 tbsp. heavy cream
1/4 c. cinnamon sugar, for top of cheesecake
1 tsp. cinnamon, for garnish (optional)

Steps:

  • Preheat oven to 325º and grease an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugars. Add eggs, one at a time, then flour, vanilla, and salt. Set aside. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon and salt. Press mixture into prepared pan. Make cinnamon filling: In a medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until cinnamon mixture resembles coarse sand. Pour 1/3 of filling over crust. Sprinkle 1/2 the cinnamon filling all over, then top with another 1/3 of cheesecake mixture. Sprinkle with remaining cinnamon mixture, then top with the rest of the cheesecake mixture. Smooth top. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight. Meanwhile, make icing: In a medium bowl, combine cream cheese and beat until light and fluffy. Add powdered sugar and vanilla and beat again until smooth. If icing is too thick, add heavy cream tablespoon by tablespoon until desired consistency is reached. Transfer to a piping bag. When cheesecake is cooled, sprinkle top with cinnamon sugar. Pipe icing in a swirl over the top of the cheesecake. Dust with cinnamon if using. Slice and serve.

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