cinnamon bread

This Cinnamon Swirl Bread recipe is made lighter with the addition of cassava flour. And, it's gluten-free, vegan and filled with cinnamon sugary goodness!

Cinnamon Swirl Bread (Gluten-free, Vegan)

(8 grams) flax meal

½ (37 ml) tablespoons water

(66 grams) granulated sugar

(8 grams) cinnamon

(120 grams) gluten-free baking flour

(113 grams) cassava flour

(200 grams) granulated sugar

½ teaspoon (1 gram) cinnamon

(10 grams) baking powder

(3 grams) kosher salt

(237 ml) non-dairy milk,

(78 ml) canola oil

Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside

Prepare the Flax Egg: In a small bowl, add flax meal and water. Whisk together to combine and set aside while you prepare the topping and bread batter

Prepare the Cinnamon Sugar topping: In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside

Make the Bread Batter: In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar. In a separate bowl, combine the milk, oil and flax egg, whisking to combine. Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture. Draw the tip of a knife gently through the batter a couple of times to swirl it 

Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack. Allow to cool completely before slicing

This bread is delicious - especially the crunchy sugar crust! I did use all purpose flour instead but it turned out great. Thanks for a quick and tasty recipe :)

made this for my boyfriend and he loved it!! i added a 1/4 tsp more of cinnamon in the cake and some light brown sugar  to the cinnamon sugar mix (I did 50% light brown and 50% plain white.) turned out delicious! going to be anew staple

Frozen ready-made bread dough shortcuts this recipe so there&#039;s less time between you and delicious cinnamon-sugar-cheesecake goodness.

Cinnamon Skillet Bread with Warm Cheesecake Dip

lb. frozen white bread dough (thawed (I like Bridgford’s Ready-Dough brand))

granulated sugar

cinnamon

unsalted butter, melted and kept warm

(8 ounces cream cheese,

vanilla extract

Prepared caramel sauce (optional)

Using a paper towel, lightly coat a 10-inch cast iron skillet with cooking oil.

Make the bread dippers: Divide the 1 lb. dough loaf into 10 equal pieces using a sharp knife. Shape each dough piece into a ball by folding the dough under itself and pinching it together at the bottom (see video tutorial for clarification). Combine the sugar and cinnamon in a medium bowl; place the warm melted butter in a separate medium bowl. Dip each dough ball in the butter and then dredge in the cinnamon-sugar mixture. Place bun in the cast iron pan. Repeat process with remaining buns; place them in a line around the edge of the cast iron skillet. Cover with plastic wrap and let rise 20-30 minutes, or until the cinnamon sugar coating begins to separate.

Preheat the oven to 375°F.

Make the cheesecake dip: Place all of the ingredients in a large bowl. Beat using an electric mixer (or a whisk) until thoroughly combined. When the buns are raised, pour the cheesecake dip batter in the center of the skillet. Bake the buns for 20-25 minutes, or until deep golden brown and fragrant. The cheesecake dip will be puffed and wobbly. Let cool slightly. Drizzle with caramel sauce, if using. Serve warm.

Refrigerate leftovers (if there are any). Buns and dip can be reheated in single servings in the microwave.

This Anzac-inspired bread will fill your house with the sweet perfume of cinnamon and spice. Macadamias add crunch, while a little orange zest makes it even more irresistible.

Valli Little's twisted Anzac bread

yeast

(185 milliliters) milk, warmed

sugar

bread

unsalted butter, melted, cooled

tbs finely grated orange zest

(75 grams) macadamias, toasted, chopped

(20 grams) rolled oats

tsp mixed spice

(90 grams) golden syrup, plus extra to drizzle

This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

Cinnamon Swirl Quick Bread

(100 grams) granulated sugar

(250 grams) all-purpose flour (spoon & leveled)

teaspoon baking soda

teaspoon salt

1 large egg,

(150 grams) granulated sugar

milliliters) vegetable oil

(80 grams) sour cream

(160 milliliters) whole milk,

vanilla icing

Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.

Cinnamon Swirl

Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.

Bread

Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.

Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It&#8217;s a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.

Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.

Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Hi Sally, I don’t have sour cream if I use the buttermilk I can have it measured in 1cup? Thanks a lot

I am excited to try this recipe.  Could you use slices of this quick bread to make cinnamon french toast or this quick bread too much like a cake?   Thanks!

Followed directions exactly (used Greek yogurt because that is what I had). Was really great. Thank you for the recipe!

https://www.youtube.com/watch?v=4k9XKfDOa4E

Learn how to make moist and soft cinnamon swirl quick bread with a thick ribbon of cinnamon sugar swirled inside. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!

Get the full recipe: https://sallysbakingaddiction.com/cinnamon-swirl-quick-bread/

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Cinnamon Swirl Quick Bread  | Sally's Baking Addiction

This cinnamon swirl bread is light and fluffy in the middle with a crusty cinnamon-sugar exterior that&#x27;s reminiscent of a streusel topping.

Cinnamon-Sugar Crust Cinnamon Swirl Bread

unsalted butter, melted

light brown sugar, packed

buttermilk

all-purpose flour

nutmeg

baking soda

salt,

Preheat oven to 350F. Spray a 9-by-5-inch loaf...

Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)

In a small bowl, combine 1/3 cup granulated...

In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.

In a large microwave-safe bowl, melt the butter,...

In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.

Add the flour, nutmeg, baking soda, optional salt,...

Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.

Pour half the batter into prepared pan, smoothing...

Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.

Top with remaining half of the batter, smoothing...

Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.

Bake for 45 to 55 minutes (mine took...

Bake for 45 to 55 minutes (mine took 50), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.

Invert bread over the sink or a paper...

Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely.

I couldn't see myself pouring oil into this beautiful mixture so I used a half cup of butter. Amazing!!

This is such an easy and quick recipe! The room temp ingredients make a difference. I have been testing out recipes to mimic the Starbucks coffee cake and this is perfect!

Wow! Deliciously divine Cinnamon SWIRL  Bread that has this perfect crunchy, chewy,  Cinnamon sugar crust. I absolutely loved the gooey SWIRL.. yummy MMM! This was a hit! I made one for us and 1 for my neighbor who always cooks for my boyfriend and me.  She LOVED it. Thank you! Thank you!

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough.

Bread Machine Cinnamon-Raisin Bread Recipe

milk (114 to 151 gr)

eggs (100 gr)

unsalted butter ((softened) 42 gr)

sugar (50 gr)

table salt (9 gr)

cinnamon (1.3 gr)

bread flour (360 gr)

instant yeast (7 gr)

raisins ((chopped

sugar (38 gr)

cinnamon (5 gr)

cloves

egg (50 gr)

water (14 gr)

Add all the dough ingredients except the raisins to your bread machine pan. Select the DOUGH cycle and press start. After 12-15 minutes, open the lid and check the dough. It should be tacky and stick to the side of the pan before pulling away cleanly. Make corrections by adding either liquid or flour 1 tablespoon at a time until dough meets this criterion.

Add raisins or currants when the machine beeps that it's time to add any ingredients you don't want mashed by the kneading action. If your machine doesn't have this signal, add them during step #4 by working them by hand into the dough.

When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.

Remove the dough from the bread machine to a lightly floured or greased surface. Form into a ball and flatten into a rough square shape. Cover and let rest for 10 minutes. Mix together the filling ingredients.

Roll dough out to a 9 x 14-inch rectangle. Spritz lightly with water. Sprinkle the filling evenly over the dough. Roll up jelly-roll style starting from one of the short ends. Pinch the seam together to seal. Pull each end towards the seam and pinch. Place dough cylinder into a greased 8½ x 4½-inch loaf pan seam-side down or a 9x4x4-inch Pullman pan. Press down on the dough to evenly distribute it throughout the pan.

Cover pan and place in a warm place until almost double in size. This process will likely take longer than usual (1-2 hours) because it is an enriched dough, but check it at 45 minutes. Use a knuckle to lightly press on the side of the loaf. The indentation should fill in slowly. If it bounces back immediately, let it continue to rise.

Preheat the oven to 375˚F (190˚C) about 15 minutes before you think the loaf will be ready to bake.

Glaze the loaf on top only if baking in a regular loaf pan. Put the lid on if using a Pullman pan and you want a square loaf. Bake for about 35-45 minutes or until the internal temperature reaches 190˚F (88˚C). If using a Pullman pan, pull the lid off about 10 minutes before you expect the bread to be done. Use a quick-read thermometer to guarantee the bread is baked all the way through.

Remove the bread from the oven and allow it to sit for 15 minnutes. Use a butter knife to loosen the loaf from the pan and turn it out onto a cooling rack for 20-30 minutes before slicing to avoid squashing your loaf.

https://embed.mediavine.com/videos/n6jb0ofcgvrlccya0adu

Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

Bread Machine Cinnamon-Raisin Bread

This recipe is so easy that you can make it even if you never baked bread before! It is perfect to make cinnamon toast or french toast.

Easy Cinnamon Bread Recipe

water

TBL yeast

bread flour

tsp salt

vegetable oil

Place water in mixing bowl.

Sprinkle sugar and yeast over water.

Allow to stand for 5 minutes.

Add flour, oil, and salt and mix well. If the dough is too sticky, add more flour - ½ cup at a time - until it is smooth and workable.

Knead 2 minutes with mixer, or 5 minutes by hand.

Let rise till doubled in size, about an hour.

Divide dough in half, roll each half 9x15 inches, or as wide as your bread pan.

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased bread pans, seam side down.

Let rise till nearly doubled, about 30-40 minutes.

Bake at 350 for 30 minutes, or till golden brown.

Turn onto rack to cool. Store in bags.

The only changes I made to the bread recipe were to substitute malted milk powder for the nonfat dry milk called for and to reduce the yeast by just a little. I am also writing this for two loaves. The original recipe is for one loaf. Note the original recipe calls for beaten egg to spread on the dough and starch added to the filling.

Cinnamon Bread Recipe

brown sugar,

salt

egg,

raisins

active dry yeast

17 oz (2 cups, 2 Tablespoons) lukewarm water

25.5 oz

2.5 oz (6 Tablespoons) granulated sugar

fine sea salt

oz unsalted butter

dry milk, (or malted milk powder)

potato flakes, (like Potato Buds)

Add all the dough ingredients to your mixer...

Add all the dough ingredients to your mixer fitted with the dough hook.

Mix on low until the dough comes together...

Mix on low until the dough comes together and then knead on medium-low speed until the dough is smooth and silky and passes the windowpane test, about ten minutes. The finished dough should be soft but not sticky.

Shape the dough into a ball and put...

Shape the dough into a ball and put it back in your mixer bowl. Spray the top with pan spray and then cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. I let mine rise in the microwave with the stove light on. This keeps the bottom of the microwave nice and warm and gives the bread a nice, enclosed, draft-free place to rise. You can add a mug of hot water if things seems to be progressing slowly.

When doubled, turn the dough out on your...

When doubled, turn the dough out on your work surface and divide the dough in half. For precision, weigh the dough and divide accordingly. My dough weighed in at 56.5 oz, so I divided my dough into two 28.25 oz pieces.

Roll each piece into a smooth ball and...

Roll each piece into a smooth ball and place smooth side down on the counter. Roll or press the dough out until you have a long rectangle about 6" wide and at least 18" long. The longer you make your rectangle, the more swirls your bread will have, so it's completely up to you and how much patience you have.

Spread half the filling on each prepared rectangle...

Spread half the filling on each prepared rectangle and roll up tightly starting with one of the short ends.

Place the finished loaf, seam side down, in...

Place the finished loaf, seam side down, in an 8 1/2" x 4 1/2" baking pan. You can bake in 9"x5" pans, but your bread won't be quite so tall. Again, it's completely up to you.

Preheat the oven to 350F.

Spray your loaves lightly with pan spray and...

Spray your loaves lightly with pan spray and cover them. Let rise until the dough peeks over the tops of the pans by 1-1 1/2", about 45 minutes.

Bake on the center rack until deeply golden...

Bake on the center rack until deeply golden brown with an internal temperature of 200F, about 40-50 minutes depending on your oven. If the loaves are starting to brown too much, loosely tent them with foil for the last 20 minutes or so of baking.

Remove the loaves from the oven, carefully turn...

Remove the loaves from the oven, carefully turn out onto rack and cool to room temperature before slicing. But do heat or toast the bread for serving. So good!

Mix all the filing ingredients together in a...

Mix all the filing ingredients together in a small bowl.

You&#39;ll love this Cinnamon Banana Bread with a crumble topping that is out of this world delicious!

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