CINNAMON SUGAR BREAD, BREAD MACHINE RECIPE – SmallRecipe.com
The Cinnamon Bread is just so good, more like a coffee cake than 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. A definite cinnamon extravaganza, and a wonderful treat, especially for those of you who are looking for a stronger cinnamon flavor.
Why Do We Use a Bread Maker?
The thought of homemade sweet bread used to overwhelm me,” we wrote this blog post. Proofing the yeast, kneading the bread, and letting it rise seems pretty daunting. But the kitchen gadget that was so popular a decade ago: the bread machine. Having a home bread machine means you can have fresh bread anytime you want without having to go through the hassle of making it from scratch. If a bread machine can deliver homemade bread with only a few minutes of hands-on time, it’s worth the investment.
How to make Cinnamon sugar bread
Total time: 3 hours 38 minutes
Prep time: 8 minutes
Cook time: 3 hours 30 minutes
Yield: 1 loaf
|1 cup milk|
|1/4 cup butter or 1/4 cup margarine, softened|
|3 cups bread flour|
|1/2 cup sugar|
|1/2 teaspoon salt|
|1 1/4 teaspoons cinnamon|
|2 teaspoons yeast|
Tools You’ll Need
Bread Machine: This model is similar to the bread machine the Taste of Home Test Kitchen uses to test recipes. Get the same delicious results at home!
Kitchen Scale: Use a kitchen scale to weigh the flour for the best results. Just reference this ingredient weight chart. Get perfectly portioned ingredients every time!
Measuring Cup: Keep a Pyrex like this on hand for measuring liquids. Get accurate measurements for your baking and cooking needs!
- 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 a white bread setting.
- When the bread is done, remove it 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.
Calories 2420.6, Fat 64, Saturated Fat 37, Cholesterol 342.2, Sodium 1771.4, Carbohydrate 403.8, Fiber 14, Sugar 101.1, Protein 56.9
CINNAMON SWIRL BREAD FOR THE BREAD MACHINE RECIPE | Small Recipe
This bread is probably the best thing I make. Just finished making it and half a loaf is gone already while it was cooling. Using the homemade bread machine to make the dough makes it so easy!
The first time I made homemade cinnamon swirl bread was a few years ago. I’ve always loved my recipe, but I knew the assembly had room for improvement. As I prepared another loaf the other week, I attempted a different approach to rolling up the dough. Instead of shaping the dough into a thick 9-inch square, I shaped it into a thin 18×9-inch rectangle. Spread the cinnamon sugar on top and tightly rolled it end to end. This method produced more swirls in each slice. The loaf also rose taller as it baked.
Provided by: Small Recipe
Categories: Breakfast Bread
Total time: 2 hours 15 minutes
Prep time: 1 hour 15 minutes
Cook time: 30 minutes
Yield: 2 loaves
|1 cup milk|
|¼ cup butter|
|4 cups bread flour|
|¼ cup white sugar|
|1 teaspoon salt|
|1 ½ teaspoon active dry yeast|
|½ cup chopped walnuts|
|½ cup packed brown sugar|
|2 teaspoons ground cinnamon|
|2 tablespoons softened butter, divided|
|2 teaspoons sifted confectioners’ sugar, divided|
- Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting and start the machine. When the dough cycle is complete, transfer the dough to a floured work surface and punch down. Let dough rest for 10 minutes.
- Mix walnuts, brown sugar, and cinnamon in a bowl.
- Divide dough in half and roll each half into a rectangle about 9×14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle the dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
- Grease 2 9×5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until lightly golden brown and the bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let the bread cool for 10 minutes before removing it to finish cooling on wire racks. Sprinkle the tops of each loaf with 1 teaspoon of confectioners’ sugar.
Calories 152.1 calories, Carbohydrate 22.4 g, Cholesterol 23.9 mg, Fat 5.4 g, Fiber 0.8 g, Protein 3.8 g, Saturated Fat 2.3 g, Sodium 129.2 mg, Sugar 7.4 g
Overnight Instructions: Prepare the dough, allowing the dough to rise overnight in the refrigerator instead of in a warm environment. The slow rise gives the bread a wonderful flavor! In the morning, let the dough sit on the counter until it comes to room temperature. I don’t recommend shaping the bread the night before as it will puff up too much overnight.
Freezing Instructions: Baked bread freezes wonderfully! Wrap the loaf in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bread dough. After punching down the dough, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator then punches the dough down again to release any air bubbles.
Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Rolling Pin | Loaf Pan
Flour: Bread flour is best for this recipe because it has more protein and forms gluten well, giving the bread a good rise. All-purpose flour will make a flimsier bread.
Kneading: If you don’t have a stand mixer with a hook attachment, you can mix the ingredients together with a wooden spoon or rubber spatula, then knead the dough by hand.
You can add raisins to this recipe for extra flavor.
This recipe is so easy to follow and yields the most delicious cinnamon swirl bread you’ve ever tasted. The key to the perfect cinnamon swirl is all in the technique, and this recipe will show you exactly how to get it right.
This bread is perfect for breakfast, brunch, or even a snack. It’s also great to have on hand when unexpected guests drop by. Trust us, they won’t be able to resist its tantalizing aroma and flavor.
So, what are you waiting for? Get baking!