CINNAMON SUGAR BREAD RECIPES

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CINNAMON SUGAR BREAD, BREAD MACHINE RECIPE - FOOD.COM



Cinnamon Sugar Bread, Bread Machine Recipe - Food.com image

This bread is just so good, more like a coffee cake than a bread. I didn't have bread flour, so used regular unbleached, all-purpose flour and took it out about 3 minutes before the beeper because I like a less-crispy crust. Well, what a treat. Major keeper. Not only would I make it again, I think it would make some of the most awesome cinnamon roll dough, and I'm definitely going to try that very soon. I would also suggest using this bread to make Cinnamon Toast Deluxe, recipe #93128. A definite cinnamon extravaganza, and a wonderful treat, especially for those of you who are looking for a stronger cinnamon flavor.

Total Time 3 hours 38 minutes

Prep Time 8 minutes

Cook Time 3 hours 30 minutes

Yield 1 loaf

Number Of Ingredients 8

1 cup milk
1/4 cup butter or 1/4 cup margarine, softened
1 egg
3 cups bread flour
1/2 cup sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
2 teaspoons yeast

Steps:

  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Bake using the sweet bread setting if your machine has it.
  • If not, use white bread setting.
  • When the bread is done, remove from the machine and let sit on a rack for 10 minutes before removing from the pan.
  • If it sticks, just loosen the sides with a pliable, plastic spatula and it should slip out easily.
  • This makes a 1 1/2 pound loaf that rose really nicely.
  • I did check the dough about 5, 10 minutes into the kneading cycle; if you squeeze a good amount of the dough between your thumb and fingers and it seems a bit moist, and some dough sticks to your fingers, it should be just right; if not, adjust with water or flour accordingly.

Nutrition Facts : Calories 2420.6, FatContent 64, SaturatedFatContent 37, CholesterolContent 342.2, SodiumContent 1771.4, CarbohydrateContent 403.8, FiberContent 14, SugarContent 101.1, ProteinContent 56.9

CINNAMON SUGAR BREAD, BREAD MACHINE RECIPE - FOOD.COM



Cinnamon Sugar Bread, Bread Machine Recipe - Food.com image

This bread is just so good, more like a coffee cake than a bread. I didn't have bread flour, so used regular unbleached, all-purpose flour and took it out about 3 minutes before the beeper because I like a less-crispy crust. Well, what a treat. Major keeper. Not only would I make it again, I think it would make some of the most awesome cinnamon roll dough, and I'm definitely going to try that very soon. I would also suggest using this bread to make Cinnamon Toast Deluxe, recipe #93128. A definite cinnamon extravaganza, and a wonderful treat, especially for those of you who are looking for a stronger cinnamon flavor.

Total Time 3 hours 38 minutes

Prep Time 8 minutes

Cook Time 3 hours 30 minutes

Yield 1 loaf

Number Of Ingredients 8

1 cup milk
1/4 cup butter or 1/4 cup margarine, softened
1 egg
3 cups bread flour
1/2 cup sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
2 teaspoons yeast

Steps:

  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Bake using the sweet bread setting if your machine has it.
  • If not, use white bread setting.
  • When the bread is done, remove from the machine and let sit on a rack for 10 minutes before removing from the pan.
  • If it sticks, just loosen the sides with a pliable, plastic spatula and it should slip out easily.
  • This makes a 1 1/2 pound loaf that rose really nicely.
  • I did check the dough about 5, 10 minutes into the kneading cycle; if you squeeze a good amount of the dough between your thumb and fingers and it seems a bit moist, and some dough sticks to your fingers, it should be just right; if not, adjust with water or flour accordingly.

Nutrition Facts : Calories 2420.6, FatContent 64, SaturatedFatContent 37, CholesterolContent 342.2, SodiumContent 1771.4, CarbohydrateContent 403.8, FiberContent 14, SugarContent 101.1, ProteinContent 56.9

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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
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  • Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well. Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes. Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour, until doubled in size.Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 9x5 loaf pan.Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes. Preheat oven to 375ºF, then bake bread for 40–50 minutes until the inside reads 190ºF to 200ºF with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!Notes:1. The 2 tablespoons brown sugar won’t make the bread very sweet. If you want a sweeter loaf, double the brown sugar.2. I use grapeseed oil, but you could also use canola oil, vegetable oil, a light olive oil, etc.3. The dough will be sticky, but resist the urge to add more flour, as it will make the bread more dense.Storage: Since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
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