Cinnamon Swirl Breakfast Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10x8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. , Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. , In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the cinnamon swirl ingredients and mix well.
• Set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a medium bowl, combine the egg nog, oil, eggs and vanilla.
• Beat with a fork to combine.
• Stir the wet mixture into the dry ingredients, stirring until just smooth.
• Don't overdo it.
• Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
• Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
• Top with the remaining batter.
• Spoon on the remaining swirl mixture, and swirl with a knife.
• Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
• Cool for 10 minutes in the pan before removing to a wire rack.

Steps:

• Combine 2 cups of the flour and the yeast.
• In a saucepan heat and stir milk, 3 T.
• sugar, margarine and salt until warm and margarine almost melts.
• Add to flour mixture along with eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a spoon, stir in as much remaining flour as you can.
• Turn out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease surface.
• Cover and let rise in a warm place until double.
• Punch dough down.
• Turn out onto a lightly floured surface.
• Divide in half.
• Cover and let rise 10 minutes.
• Roll each half of dough into a 12 x 7 inch rectangle.
• Brush lightly with water.
• Combine 1/2 cup sugar and cinnamon.
• Sprinkle half of the cinnamon-sugar mixture over each rectangle.
• Roll up from one of the short sides.
• Seal edge and ends.
• Place, seam side down, in greased loaf pans.
• Cover and let rise until double.
• Bake in a 375 F oven for 25- 30 minutes or till done.
• Cover loosely during the last 10 to 15 minutes of baking, if necessary.
• Remove from pans; cool.

Steps:

• 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 dough cycle is complete, transfer 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 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-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 oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and 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 bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.