Orange Cinnamon Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange zest, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 15x7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge. , Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread.

Steps:

• For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
• Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
• Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
• For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

Steps:

• Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
• Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, combine the milk, orange juice, sugar, shortening, zest and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Cover and let rest for 10 minutes. Roll each portion into a 15x7-in. rectangle. , For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll style, starting with a short end. Seal edges. Place each seam side down in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Combine glaze ingredients; spread over loaves.

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

Steps:

• On a lightly floured surface, roll dough into a 14-in. square. Spread butter over dough. In a small bowl, combine the pecans, sugar, brown sugar, orange zest and cinnamon. Sprinkle over dough., Roll up jelly-roll style; pinch seams to seal. Cut into 1/2-in. slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

Steps:

• Cream shortening and 1 cup sugar in a mixing bowl.
• Add the eggs, sour cream and vanilla to the creamed mixture; mix well.
• In another bowl, combine together the flour, baking powder, baking soda and salt.
• Add flour mixture to creamed mixture and stir just until moistened.
• Pour half of the batter into a greased 9 x 5 loaf pan.
• Mix together the ground cinnamon, orange rind and remaining sugar; set 1 tablespoon aside for topping.
• Sprinkle cinnamon sugar mixture evenly over batter.
• Top with remaining batter.
• Cut through batter with a knife to make the swirl.
• Sprinkle with reserve cinnamon-sugar mixture.
• Bake at 350° for 55-60 minutes or until pick comes out clean.
• Cool for 10 minutes in pan; remove from pan to a wire rack to finish cooling.

Steps:

• Dissolve yeast in water.
• In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt.
• Add 2 cups flour, yeast mixture and egg; mix well.
• Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
• Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down and divide in half. Cover and let rest for 10 minutes.
• Roll each half into 15-in. x 7-in. rectangle.
• For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water.
• Roll up, jelly-roll style, starting with a short end. Seal edges.
• Place with sealed edge down in two greased 8-in. x 4-in. x 2-in. loaf pans.
• Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees F for 30-35 minutes or until golden brown.
• Remove from pan and cool on wire racks.
• Combine glaze ingredients; spread over loaves.

Steps:

• Add all the dough ingredients to the pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Place a plate or piece of waxed paper under the rack.
• Make the glaze: combine the powdered sugar, orange juice, and vanilla in a bowl; beat with a small whisk until smooth.
• With a large spoon, drizzle the bread with the glaze, letting it drip down the sides.
• Cool to room temperature to set the glaze before slicing.

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

Steps:

• In a bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened. Pour half the batter into a greased 9x5-in. loaf pan., Combine cinnamon, orange zest and remaining sugar; set 1 tablespoon aside for the topping. Sprinkle remaining sugar mixture over batter. Carefully top with batter. Cut through batter with a knife to swirl. Sprinkle with reserved sugar mixture. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Steps:

• Combine everything in a blender or mixer.
• Process until smooth.
• Store refrigerated for upto 1 week or frozen for upto 2 months.
• Serve on warm bread toast slices for a quick snack or brunch.