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
Cinnamon Sugar Crust Strips
Cinnamon Sugar Crust Strips
In this video I show you how to make delicious cinnamon sugar crust strips using leftover buttercrust pastry dough. Anytime you have leftover pastry scraps, you can make lots of wonderful things and this is just one example of that. My mother used to make these all the time when I was growing up and we still look forward to her making them when we visit with her.
Cinnamon Sugar Crust Strips:
Leftover buttercrust pastry dough (see that video)
½ cup sugar
2 tsp ground cinnamon
½ stick melted butter
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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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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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Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
????PRINTABLE RECIPE AND TIPS:
►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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►CINNAMON BUNS EGGLESS WITHOUT YEAST:
►CINNAMON CARAMELIZED FRENCH TOAST ROLLS:
►QUICK CINNAMON ROLLS NO DOUGH:
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BREAD MACHINE CINNAMON SUGAR LOAF *FOOD FRIDAY 50*
Bread Machine CINNAMON SUGAR LOAF (BREAD) THIS IS A FAMILY FAVORITE AND EASY TO MAKE. SWEET BREAD TO ENJOY AS A SNACK.
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Cinnamon-Sugar Quick Bread Recipe
I love baking quick breads, mainly because I suck at making breads that require yeast. This cinnamon-sugar quick bread is one of my favorites. It has swirls of cinnamon sugar baked right in and bakes up high and moist. A simple glaze finishes it off and now all you need is a cup of coffee.
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