How To make Cinnamon Breakfast Braid
3/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Cold butter or margarine,
1 x Cut into 4 pieces
1 t Salt
1 ea Egg, beaten
1 x Cinnamon Sugar
1 ea Egg white, slightly beaten
1/4 c Sliced almonds
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, butter, remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on processor and very slowly drizzle
just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny, but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Cover with inverted bowl and let stand 20 minutes. Prepare Cinnamon Sugar while dough is standing. Roll out dough into a 9 x 15-inch rectangle. Cut into three 3 x 15-inch strips. Spoon 1/3 of Cinnamon Sugar lengthwise down center of each strip. Pull one edge of each strip over Cinnamon sugar to meet other edge of same strip. Pinch seam to seal. Braid the strips together to form a loaf. Tuck ends under and pinch to seal. Place braid on greased cookie sheet. Brush with beaten egg white and sprinkle with almonds. Let stand in warm place until doubled, about 1 hour. Heat oven to 375 F. Bake until evenly brown and loaf sounds hollow when tapped, 30 - 35 minutes. Remove from cookie sheet and cool on wire
rack. I use only 1 TBS of sugar for the dough and the Brown Sugar Substitute for the filling...Great for Diabetics...<Grin>...
How To make Cinnamon Breakfast Braid's Videos
CINNAMON BREAD | 1 Recipe, 3-Ways | Cinnamon Rolls, Braided, Cinnamon Sticks
Have you been craving for some sweet, soft, classic Cinnamon bread? May it be a Cinnamon roll or plain old goodness cinnamon sticks, great snack to be paired with coffee or tea? Here's one delicious recipe that will satisfy your sweet tooth. Enjoy making it and eating it too. Double the excitement! This bread recipe is very easy to make and it allows you to be creative with your bread. I was able to make 3 kinds of Cinnamon bread out of one delicious recipe (Cinnamon Rolls, Braided Cinnamon & Cinnamon Sticks) I'm so sure, you can too! Unleash the baker in you and try making these Cinnamon bread at home and impress your family and friends.
Happy Baking!
Recipe is in the video.
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Cinnamon Twist Holiday Star Bread
Looking for a new baked goodie to serve for Christmas day brunch? This easy cinnamon holiday star bread makes for an amazing dessert, breakfast or brunch treat. Don’t let its stunning presentation scare you away from making it yourself, it is surprisingly easy to do! Soon you will have a gorgeous sweet treat to share with family or friends.
Find the recipe on Handmadefarmhouse.com
Cinnamon Braid Buns! | Simple & Easy Recipe!
Putting our own twit on a traditional recipe! The perfect addition to your coffee or tea you will not be disappointed! If you're a lover of all things simple and delicious, please give this recipe a go, and let us know how you went.
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Recipe: Swedish cinnamon buns
This is your chance to bake the most delicious cinnamon buns – just follow the recipe by cookbook writer and blogger Fredrik from 'Fredriks Fika'! ????????
Here's the full recipe (20 cinnamon buns):
Ingredients:
500g milk
50g fresh yeast or 14 g dry yeast
150g butter, softened
90g caster sugar
1 teaspoon salt
1 tablespoon cardamom seeds or ground cardamom
780g wheat flour
Filling
150g butter, softened
90g caster sugar
2 tablespoons ground cinnamon
Topping
1 egg
Pearl sugar or raw sugar
Instructions:
1. Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
2. In a large bowl, crumble / add the yeast and add the warm milk. Stir until dissolved.
3. Add butter, sugar, salt, cardamom and flour, and work the dough for about 10 minutes in a stand mixer. The dough should be just so firm so that you can touch it without it sticking to your fingers.
4. Cover the bowl and let the dough rise for about 30 minutes, or until double in size.
5. Combine butter, sugar and cinnamon for the filling.
6. Put the dough onto a floured surface and knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough into a large rectangle, about ½-inch (1cm) thick.
7. Spread the filling evenly on the dough. Fold the dough one time.
8. With a pizza cutter, cut the dough in 20 slices about 1 inch wide (2cm). Twist the dough and turn them to a knot with the end under the bun.
9. Place the buns on baking sheets lined with baking paper.
10. Cover with a towel and let rise for 30 minutes. Preheat oven to 250 degrees Celsius or 480 Fahrenheit.
11. Whisk the egg up in a small bowl, and egg wash the buns and sprinkle pearl sugar or raw sugar.
12. Bake in the middle of the oven for 6-8 minutes until golden brown both on the top and bottom.
13. Put the buns on a wire rack and let cool. Enjoy!
Audio description: Fredrik Nylén is filmed standing by the kitchen counter. He is showing the ingredients and preparing to bake cinnamon buns. On the counter there are various kitchen utensils and ingredients for baking.
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Cinnamon Sugar Butter Braid
All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Cinnamon Twisted Bread
Cinnamon twisted bread
For more recipes please visit @NinikBeckerEatLover
#cinnamonbread #breadrecipe #baking
Cinnamon Twist Bread
Dough:
500g (4 cups) all-purpose flour
7g (2¼ tsp) instant dry yeast
25g (2 tbsp) sugar
5g (1 tsp) salt
1 large egg
250ml (1 cup) warm milk
56g (4 tbsp) softened butter
Almond slices for sprinkle
The Filling:
42g (3 tbsp) softened butter
8g (1 tbsp) ground cinnamon
40g (3 tbsp) sugar
Baking temp: 180°C
Baking time: 30 minutes. An oven may vary.
Indonesian
Roti Cinnamon Twist
Adonan:
500g (4 cangkir) tepung serbaguna
7g (2¼ sdt) ragi kering instan
25g (2 sdm) gula pasir
5g (1 sdt) garam
1 telur besar
250ml (1 cangkir) susu hangat
56g (4 sdm) mentega yang dilunakkan
Irisan almond untuk taburan
Pengisian:
42g (3 sdm) mentega yang dilunakkan
8g (1 sdm) kayu manis bubuk
40g (3 sdm) gula pasir
Suhu pemanggangan: 180 ° C
Waktu memanggang: 30 menit. Oven dapat bervariasi.
German
Zimtschneckenbrot
Teig:
500g (4 Tassen) Allzweckmehl
7g (2¼ TL) Instant-Trockenhefe
25g (2 EL) Zucker
5g (1 TL) Salz
1 großes Ei
250ml (1 Tasse) warme Milch
56 g (4 EL) weiche Butter
Mandelscheiben zum Bestreuen
Die Füllung:
42g (3 EL) weiche Butter
8g (1 EL) gemahlener Zimt
40g (3 EL) Zucker
Backtemperatur: 180°C
Backzeit: 30 Minuten. Ein Backofen kann variieren.
Greek
Ψωμί Cinnamon Twist
Ζύμη:
500 γραμμάρια (4 φλιτζάνια) αλεύρι για όλες τις χρήσεις
7g (2¼ κουταλάκι του γλυκού) στιγμιαία ξηρή μαγιά
25 γραμμάρια (2 κουταλιές της σούπας) ζάχαρη
5 g (1 κουταλάκι του γλυκού) αλάτι
1 μεγάλο αυγό
250 ml (1 φλιτζάνι) ζεστό γάλα
56 γραμμάρια (4 κουταλιές της σούπας) μαλακωμένο βούτυρο
Φέτες αμύγδαλου για πασπάλισμα
Η γέμιση:
42 γραμμάρια (3 κουταλιές της σούπας) μαλακωμένο βούτυρο
8 γραμμάρια (1 κουταλιά της σούπας) αλεσμένη κανέλα
40 γραμμάρια (3 κουταλιές της σούπας) ζάχαρη
Θερμοκρασία ψησίματος: 180°C
Χρόνος ψησίματος: 30 λεπτά. Ένας φούρνος μπορεί να διαφέρει.
Arabic
خبز تويست بالقرفة
عجين:
500 غ (4 أكواب) دقيق لجميع الأغراض
7 جم (2¼ ملعقة صغيرة) خميرة جافة فورية
25 جم (2 ملعقة كبيرة) سكر
5 جم (1 ملعقة صغيرة) ملح
1 بيضة كبيرة
250 مل (1 كوب) حليب دافئ
56 جم (4 ملاعق كبيرة) زبدة طرية
شرائح اللوز للرش
الحشوة:
42 جم (3 ملاعق كبيرة) زبدة طرية
8 جم (1 ملعقة كبيرة) قرفة مطحونة
40 جم (3 ملاعق كبيرة) سكر
درجة حرارة الخبز: 180 درجة مئوية
وقت الخبز: 30 دقيقة. قد يختلف الفرن.
Spanish
Pan de canela
Masa:
500 g (4 tazas) de harina para todo uso
7 g (2¼ cucharaditas) de levadura seca instantánea
25 g (2 cucharadas) de azúcar
5 g (1 cucharadita) de sal
1 huevo grande
250 ml (1 taza) de leche tibia
56 g (4 cucharadas) de mantequilla ablandada
Rodajas de almendra para espolvorear
El relleno:
42 g (3 cucharadas) de mantequilla ablandada
8 g (1 cucharada) de canela molida
40 g (3 cucharadas soperas) de azúcar
Temperatura de cocción: 180 ° C
Tiempo de horneado: 30 minutos. Un horno puede variar.
Portuguese
Pão De Canela Torcido
Massa:
500g (4 xícaras) de farinha multiuso
7g (2¼ colher de chá) de fermento seco instantâneo
25g (2 colheres de sopa) de açúcar
5g (1 colher de chá) de sal
1 ovo grande
250ml (1 xícara) de leite morno
56g (4 colheres de sopa) de manteiga amolecida
Fatias de amêndoa para polvilhar
O preenchimento:
42g (3 colheres de sopa) de manteiga amolecida
8g (1 colher de sopa) de canela em pó
40g (3 colheres de sopa) de açúcar
Temperatura de cozimento: 180 ° C
Tempo de cozimento: 30 minutos. Um forno pode variar.
Italian
Torta Di Pane Alla Cannella
Impasto:
500 g (4 tazze) di farina per tutti gli usi
7 g (2¼ cucchiaino) di lievito secco istantaneo
25 g (2 cucchiai) di zucchero
5 g (1 cucchiaino) di sale
1 uovo grande
250 ml (1 tazza) di latte caldo
56 g (4 cucchiai) di burro ammorbidito
Fette di mandorle per spolverare
Il riempimento:
42 g (3 cucchiai) di burro ammorbidito
8 g (1 cucchiaio) di cannella in polvere
40 g (3 cucchiai) di zucchero
Temperatura di cottura: 180°C
Tempo di cottura: 30 minuti. Un forno può variare.
French
Pain torsadé à la cannelle
Pâte:
500 g (4 tasses) de farine tout usage
7g (2¼ c. à thé) de levure sèche instantanée
25 g (2 cuillères à soupe) de sucre
5 g (1 cuillère à café) de sel
1 œuf large
250 ml (1 tasse) de lait chaud
56 g (4 cuillères à soupe) de beurre ramolli
Tranches d'amandes pour saupoudrer
Le remplissage:
42 g (3 cuillères à soupe) de beurre ramolli
8 g (1 cuillère à soupe) de cannelle moulue
40g (3 cuillères à soupe) de sucre
Température de cuisson : 180°C
Temps de cuisson : 30 minutes. Un four peut varier.
Russian
Хлеб с корицей
Тесто:
500 г (4 стакана) универсальной муки
7 г (2¼ ч. Л.) Сухих быстрорастворимых дрожжей
25 г (2 ст. Л.) Сахара
5 г (1 чайная ложка) соли
1 большое яйцо
250 мл (1 стакан) теплого молока
56 г (4 столовые ложки) размягченного сливочного масла
Ломтики миндаля для посыпки
Начинка:
42 г (3 столовые ложки) размягченного сливочного масла
8 г (1 столовая ложка) молотой корицы
40 г (3 ст. Л.) Сахара
Температура выпечки: 180 ° C
Время запекания: 30 минут. Духовка может отличаться.