How To make Cinnamon Sugar Crusted Sweet Bread
5 c Sifted all purpose flour
2 c Sugar
Salt 3 tb Butter OR oil
1 Active dry yeast (use 2
Packages if time is short) 1 c Warm water (105 - 1150F)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds
1. Sift flour, 1 cup sugar adn salt together. Cut
in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously,
and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to
the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more
flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax
paper and let rise until doubled. 6. When the bread has risen, punch it down, and
let it rise until doubled again. 7. Knead the dough slightly, then form into balls
the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted
butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in
size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 -----
How To make Cinnamon Sugar Crusted Sweet Bread's Videos
Super Soft & Fluffy Cinnamon Rolls Recipe
The softest cinnamon rolls I ever made! Before they used to turn out so dry and crummy, but now I don't use any other recipe than this one!
Printable RECIPE:
DOUGH (CLICK ABOVE LINK FOR METRIC MEASUREMENTS)
2½ cups all purpose flour
¼ cup sugar
2¼ teaspoons instant yeast
½ teaspoon salt
½ cup whole milk
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
¼ cup water
FILLING
¼ cup butter soft
⅓ cup brown sugar
1 tablespoon cinnamon
pinch salt
CREAM CHEESE GLAZE
4 ounces cream cheese room temperature
2 tablespoons butter room temperature
¾ - 1 cup confectioner's sugar
½ teaspoon vanilla
INSTRUCTIONS
For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.
Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture. Add egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough. Knead 6-8 minutes using the dough hook attachment or by hand. Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky. If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.
For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.
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Cinnamon Swirled Banana Bread
This Cinnamon Swirled Banana Bread is full of buttery cinnamon sugar throughout the moistest banana bread that’s out-of-this-world delicious! Get the recipe here:
Cinnamon Raisin Bread with Tunnels of Cinnamon & Brown Sugar
FULL RECIPE:
A stunning cinnamon-raisin bread filled with tunnels of brown sugar and cinnamon. Jenny Jones shows her easy step-by-step recipe for this unique Tunnels of Cinnamon bread.
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Make Your Own Panera-Style Cinnamon-Sugar Crunch Bagels
Kye is back in the kitchen to show you how to make, boil, bake, and top your very own Cinnamon-Sugar Crunch Bagels. This recipe is our best attempt to turn that crispy chewy sweet bagel you know from Panera into a homemade delight. A riff on our 2022 Recipe of the Year, Ultimate Sandwich Bagels, these bagels are topped with a sweet cinnamon mixture before they’re baked, forming a crackly, craggy crust — and filling your kitchen with a cinnamon bun aroma in the process. The addition of Cinnamon Sweet Bits in the dough itself hammers home the cinnamon flavor, while coarse sparkling sugar in the topping contributes to the extra crunchy texture.
Get the recipe for Cinnamon-Sugar Crunch Bagels:
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Chapters:
0:00-0:53: Introducing the Panera-Style Cinnamon-Sugar Crunch Bagels
0:54-2:38: Using Bread Flour to make the pate fermentee starter
2:39-4:43: Make the cinnamon bagel dough with a stand mixer
4:44-5:50: Pre-shape and roll the bagel dough into balls
5:51-7:13: How to shape bagels
7:14-8:14: Make the cinnamon-sugar crunch topping for the bagels
8:15-10:17: Boil the bagels in water with a little honey
10:18-10:30: Nice catch!
10:31-10:57: Troubleshooting deflated or wrinkly bagels
10:58-11:14: Put cinnamon-sugar mixture topping onto bagels
11:15-11:36: Place the bagels in the oven and bake
11:37-12:32: Take bagels out of oven
12:33: Slice bagels open and enjoy!
Cinnamon Sugar Fried Bread | How to Make Homemade Fried Bread
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▼ Expand for Ingredients ▼
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2 1/2 cups all-purpose flour
1 tablespoon instant yeast
1/4 cup warm water
1/2 cup milk, warmed
3 tablespoon granulated sugar
1/2 teaspoon vanilla
1 egg
3 tablespoons vegetable oil
Coating:
1/2 cup granulated sugar
2 tablespoons cinnamon powder
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Sourdough Cinnamon Raisin Swirl Bread with Little Spoon Farm
Learn how to make cinnamon raisin sourdough bread the easy way. Sweetened swirls of cinnamon and brown sugar combined with plump raisins and walnuts are irresistible!
Bake the same day or allow the dough to ferment in the fridge overnight for even more flavor!
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