How To make Cinnamon Sugar Crusted Sweet Bread
5 c Sifted all purpose flour
2 c Sugar
Salt 3 tb Butter OR oil
1 Active dry yeast (use 2
Packages if time is short) 1 c Warm water (105 - 1150F)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds
1. Sift flour, 1 cup sugar adn salt together. Cut
in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously,
and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to
the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more
flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax
paper and let rise until doubled. 6. When the bread has risen, punch it down, and
let it rise until doubled again. 7. Knead the dough slightly, then form into balls
the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted
butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in
size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 -----
How To make Cinnamon Sugar Crusted Sweet Bread's Videos
Cinnamon Sugar Crust Strips
Cinnamon Sugar Crust Strips
In this video I show you how to make delicious cinnamon sugar crust strips using leftover buttercrust pastry dough. Anytime you have leftover pastry scraps, you can make lots of wonderful things and this is just one example of that. My mother used to make these all the time when I was growing up and we still look forward to her making them when we visit with her.
Cinnamon Sugar Crust Strips:
Leftover buttercrust pastry dough (see that video)
½ cup sugar
2 tsp ground cinnamon
½ stick melted butter
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Cinnamon-Sugar Quick Bread Recipe
I love baking quick breads, mainly because I suck at making breads that require yeast. This cinnamon-sugar quick bread is one of my favorites. It has swirls of cinnamon sugar baked right in and bakes up high and moist. A simple glaze finishes it off and now all you need is a cup of coffee.
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Music by Kevin Macleod
Sourdough Cinnamon Raisin Swirl Bread with Little Spoon Farm
Learn how to make cinnamon raisin sourdough bread the easy way. Sweetened swirls of cinnamon and brown sugar combined with plump raisins and walnuts are irresistible!
Bake the same day or allow the dough to ferment in the fridge overnight for even more flavor!
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Lori Brown
po box 1183
Imboden, Arkansas 72434
recipe
dough
1 cup warm milk
2 t. active dry yeast
or fast acting
1 t. sugar
3 oz. melted butter
1/3 cup sugar
1 T. vanilla
4 egg yolks
3 to 4 1/2 cups all purpose flour , keep a soft dough,
1/4 t. Salt
filling
3/4 stick melted butter
2 cups brown sugar
cinnamon
icing
2 cups Confectioners sugar
1 T. butter
milk or cream enough to make icing smooth and spreadable
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Make Your Own Panera-Style Cinnamon-Sugar Crunch Bagels
Kye is back in the kitchen to show you how to make, boil, bake, and top your very own Cinnamon-Sugar Crunch Bagels. This recipe is our best attempt to turn that crispy chewy sweet bagel you know from Panera into a homemade delight. A riff on our 2022 Recipe of the Year, Ultimate Sandwich Bagels, these bagels are topped with a sweet cinnamon mixture before they’re baked, forming a crackly, craggy crust — and filling your kitchen with a cinnamon bun aroma in the process. The addition of Cinnamon Sweet Bits in the dough itself hammers home the cinnamon flavor, while coarse sparkling sugar in the topping contributes to the extra crunchy texture.
Get the recipe for Cinnamon-Sugar Crunch Bagels:
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Chapters:
0:00-0:53: Introducing the Panera-Style Cinnamon-Sugar Crunch Bagels
0:54-2:38: Using Bread Flour to make the pate fermentee starter
2:39-4:43: Make the cinnamon bagel dough with a stand mixer
4:44-5:50: Pre-shape and roll the bagel dough into balls
5:51-7:13: How to shape bagels
7:14-8:14: Make the cinnamon-sugar crunch topping for the bagels
8:15-10:17: Boil the bagels in water with a little honey
10:18-10:30: Nice catch!
10:31-10:57: Troubleshooting deflated or wrinkly bagels
10:58-11:14: Put cinnamon-sugar mixture topping onto bagels
11:15-11:36: Place the bagels in the oven and bake
11:37-12:32: Take bagels out of oven
12:33: Slice bagels open and enjoy!
Sourdough Cinnamon Twist Bread
Sourdough Cinnamon Twist Bread looks beautiful and has the most delicious swirls of sweet cinnamon without being overly sweet. Use a large cast iron skillet to get a delicious caramelized brown sugar crust on the bottom.
Recipe here:
Here's a video on bulk fermentation for you to better recognize the signs that dough is ready to shape:
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Or if you want to do overnight proofing to enjoy these hot and fresh for breakfast, you can get my Sourdough Time Planning Workbook & Baker's Journal here:
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ITEMS I GET ASKED ABOUT IN MY VIDEOS:
Food scale
4-qt. Cambro container for single batches of dough
6-qt. Cambro container for double or triple batches of dough