CINNAMON SWIRL TOAST RECIPES

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NO-KNEAD CINNAMON-SWIRL BREAD RECIPE - PUREWOW



No-Knead Cinnamon-Swirl Bread Recipe - PureWow image

We relish the opportunity to slather softened butter onto a slice of warm, just-out-of-the-oven cinnamon-swirl bread…but the getting there is tough. Homemade bread? Not today—unless you’re talking about this no-knead cinnamon-swirl bread, courtesy of Alexandra Stafford (author of...

Provided by PureWow Editors

Total Time 3 hours 5 minutes

Prep Time 2 hours 20 minutes

Cook Time 45 minutes

Yield Makes 2 loaves

Number Of Ingredients 12

6 cups (768g) unbleached all-purpose flour
1 tablespoon kosher salt
¼ cup (55g) granulated sugar
2½ teaspoons instant yeast
1½ cups buttermilk or milk
1 cup boiling water
6 tablespoons (¾ stick) unsalted butter, melted
Softened unsalted butter, for greasing
¼ cup (32g) flour, for dusting
½ cup (110g) granulated sugar
1 tablespoon ground cinnamon
1 egg beaten with 1 teaspoon water

Steps:

  • 1. Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. In a medium bowl, combine the buttermilk, the boiling water and � cup water. Stir to combine, then add the flour, followed by the melted butter. Mix until the liquid is absorbed and the mixture forms a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise until the dough has doubled in bulk, about 1� hours. 2. Set a rack in the middle of the oven and preheat it to 375�F. Grease two 8.5-by-4.5-inch loaf pans generously with the softened butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 3. Assemble the Bread: Dust a clean work surface with flour. Using your two forks and working them from the center out, separate the dough into two equal pieces. Use the forks to lift one portion of dough onto the clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, and shape the mass as best as you can into a ball. Repeat with the other half. Let the dough balls rest for 20 minutes without touching. 4. Dust another clean surface with flour. Transfer one round to the prepared surface and gently stretch the dough into a rough 10-by-15-inch rectangle. In a small bowl, mix the sugar with the cinnamon. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Beginning with one short end, roll it tightly into a coil and place it in a greased loaf pan. Repeat with the remaining round. Do not cover the pans. Let the coils rise on the countertop near the oven (or another warm, draft-free spot) until the top of the dough just crowns the rim of the pans, about 10 minutes. 5. Transfer the pans to the oven and bake until the tops are golden brown and firm to the touch, 40 to 45 minutes. Remove the loaves from the oven, turn them out onto a cooling rack and cool on their sides for 20 minutes before slicing.

Nutrition Facts : Calories 220 calories, CarbohydrateContent 40 grams carbohydrate, FatContent 4 grams fat, ProteinContent 5 grams protein, SugarContent 9 grams sugar

FIREBALL CINNAMON TOAST CRUNCH COCKTAIL RECIPE: HOW TO ...



Fireball Cinnamon Toast Crunch Cocktail Recipe: How to ... image

Fireball is the cocktail ingredient you’re too afraid to experiment with. Learn how to make four amazing fireball cocktails with our recipes.

Provided by Thrillist

Categories     Cocktail

Number Of Ingredients 5

1 oz Fireball
1 oz Rumchata
1 oz kahlua
Cinnamon Toast Crunch, for rim
Cinnamon Syrup,

Steps:

  • Roll the top of an Old-Fashioned glass in cinnamon syrup.
  • Rim the glass with crushed Cinnamon Toast Crunch.
  • Pour in equal parts of Fireball, Rumchata, and Kahlua. 
  • Add ice and stir.

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Cinnamon Raisin was my toast of choice when I was a kid, and it still is today.
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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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