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cinnamon bread

Apple Cinnamon Pull Apart Bread

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Apple Cinnamon Pull Apart Bread

The Avid Bakers Challenge this month is the Apple Cinnamon Pull Apart Bread from Brown-Eyed Baker’s website. I knew I was going to love this one – first of all it’s a yeast bread (yay) and has every component of a cinnamon roll. That you can pull off pieces of the bread with your fingers is another plus!

Oh, and don’t forget the gooey carmely apple stuff that sinks to the bottom. The soft, pillowy yeast bread, chewy top, little chunks of apple and caramel cinnamon gooey stuff comes together and makes an amazing bread.

Apple Cinnamon Pull Apart Bread

The photos don’t do the bread justice. It was really hard to stop eating it, especially when you can peel off a little piece at a time. Pretty soon you’ve eaten five or six of those little pieces. They’re kind of like sticky buns, but are pull-apart.

Apple Cinnamon Pull Apart Bread

I followed Brown-Eyed Baker’s instructions to manipulate the dough almost exactly and the it came out just like she said it would. A little sticky, but it rose beautifully. The dough did rest longer than specified so it would be easier to roll out and wouldn’t spring back.

I’ll definitely make this Apple Cinnamon Pull Apart Bread again…and again. It’s quickly becoming one of my favorite breads!

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Yield: 10 (one loaf)
Prep Time: 45 minutes
Cook Time: 45 minutes
Rising/Resting Time: 2 hours 30 minutes
Total Time: 4 hours

Amazing soft, pillowy yeast bread with a gooey apple cinnamon sauce on bottom. Really a great bread!

Ingredients

  • For The Dough
  • 2 3/4 C plus 2 tablespoons all-purpose flour
  • 1/4 C granulated sugar
  • 2 1/4 tsp (1 envelope) active dry yeast
  • 1/2 tsp salt
  • 2 oz (about 4 tbsp) butter, diced small
  • 1/3 C 2% milk
  • 1/4 C water
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • For the Filling
  • 3/4 C granulated sugar
  • 1/4 C brown sugar
  • 2 tsp ground cinnamon
  • 1 large apple, peeled, cored and small diced
  • 2 oz (about 4 tbsp) butter, melted
  • dash of salt

Instructions

  1. Prepare the dough: In a large mixing bowl, whisk together 2 cups of the flour, the sugar, yeast and salt. Set aside
  2. In a small bowl, whisk together the eggs and set aside.
  3. Place the milk and butter in a small microwave-safe bowl and heat for 30-40 seconds. Stir to make sure all of the butter is melted, then stir in the water and vanilla extract. Let mixture stand until it registers 115 to 125° (a little past lukewarm to the touch).
  4. Pour the milk mixture into the dry ingredients and mix with a wooden or silicone spoon until combined. Add the eggs and stir the mixture until the eggs are incorporated into the batter. It will be sloggy, but keep stirring until completely combined - 2-3 minutes. Add 3/4 of the remaining flour and stir until fully incorporated, about 2 more minutes. The mixture will be slightly sticky.
  5. Spray a medium-large metal bowl (or grease with butter). Loosely roll the dough into a ball shape and put into the bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Place in a warm space and let rise for an hour to an hour and fifteen minutes, until the dough is almost doubled in size.
  6. Prepare the filling: In a medium bowl, whisk together the sugar, brown sugar, cinnamon and dash of salt. Stir in the diced apple. Set aside.
  7. Spray a 9x5" loaf pan.
  8. Assemble the Bread: Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough (about 2 minutes). Cover the dough with a kitchen towel and let rest on the counter for 5 minutes.
  9. Lightly flour your counter or work surface and use a rolling pin to roll out the dough into a 12 x 20-inch rectangle. Brush the melted butter evenly across the dough to the edges. Spread the apple/cinnamon/sugar mixture evenly all over the dough to the edges, including any thick juice that may have accumulated.
  10. Slice the dough (pizza cutter is the easiest) into six equally-sized strips vertically and horizontally for a total of 36 squares/rectangles. It won't hurt if they're not perfect, just get close.
  11. Create six stacks of six layers each. Place each stack into the prepared loaf pan with the cut edges up, arranging them however you want. Cover with a kitchen towel and place in a warm place for 35-45 minutes, until almost doubled in size.
  12. Bake the Bread: Preheat the oven to 350°. Place a sheet pan on the lowest rack of the oven to catch any drippings which may overflow. Place the pan on the middle rack and bake for 40-50 minutes, until the top is very golden brown, turning the pan once after 20 minutes. An instant thermometer should read 195-200° so the insides will be done. If the top starts browning too much, tent aluminum foil over the top while it completes baking.
  13. Remove from the oven and rest for 25-30 minutes on a rack. Run a butter knife around the edges of the pan to loosen the bread and turn it out onto a cutting board or serving plate. Serve warm or room temperature.
  14. Wrap leftover bread in plastic wrap and keep it at room temperature for 2 to 3 days.

Notes

Tips and Stuff:

The original recipe used unsalted butter and whole milk.  I didn't.

The original recipe also used all granulated sugar in the filling, but I thought the brown sugar made the gooey stuff better.

If the dough springs back too much while you're trying to roll it out, cover it with a kitchen towel and let it rest on the counter for 5 to 10 more minutes.  It will roll out more easily.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 246mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 3g

Nutrition Values are Approximate

© Brown Eyed Baker
Category: Breads/Muffins

Orange Cinnamon Bread from Heaven

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I took a little liberty with the title of this post, but man, oh, man this Orange Cinnamon Bread really is heavenly!

I’m lucky to have a knack at making yeast breads – they always turn out unless my yeast is way out of date.  I end up with flour from head to toe, but homemade bread – especially this one – is really worth the time.   Your family will love that orangey-cinnamony yeast bread aroma coming from the oven.

This bread is light and airy with a swirl of cinnamon-sugar through it along with bits of orange zest sprinkled here and there.  While taking photos, I had to (had to) eat the end piece so no one would have to eat that.  It’s not nice to give people the end piece of bread.  

Then I needed to test the texture of a regular piece, so I warmed it up for a few seconds with butter slathered on it.  Oh, my, my, my, as Mr. Kenda would say.  It’s fantastic!

Do take the time and make this bread.  It makes two loaves, so you can give the second one to someone you love.  They’ll definitely appreciate it.  Now, what did I do with that bread knife?

Orange Cinnamon Bread from Heaven

Orange Cinnamon Bread

Yield: 2 loaves
Prep Time: 30 minutes
Cook Time: 35 minutes
Inactive Time: 2 hours
Total Time: 3 hours 5 minutes

Outstanding homemade bread.  Best when sliced, dotted with butter and toasted under a toaster oven or broiler for 1-3 minutes.

Ingredients

  • 2 pkgs., 1/4 oz. each, active dry yeast
  • 1/4 C. warm water, 110 to 115 degrees
  • 1 C milk
  • 3/4 C. orange juice
  • 1 C. sugar,, divided
  • 1 tbsp. grated orange peel
  • 1 1/2 teaspoons salt
  • 1 egg
  • 6 1/2 to 7 C. all-purpose flour
  • Additional water
  • 2 tsp. ground cinnamon
  • Glaze:
  • 1 C. confectioner's sugar
  • 2 tbsp. orange juice
  • 1/8 tsp. vanilla

Instructions

  1. In a large mixing bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice until warm (110 degrees); add to yeast mixture. Stir in 1/2 C. sugar, orange peel, salt, egg and 3 C. flour; beat until smooth. Stir in enough remaining flour to form a soft dough (I used a total of 6 1/2 cups.)
  2. Turn the dough onto a floured surface and 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.
  3. Punch dough down. Turn onto a lightly flour surface; divide in half. With a rolling pin, roll each portion into a 15"x 7" rectangle. Brush lightly with water. Combine cinnamon and remaining half-cup of sugar and sprinkle over the dough up to 1" from edges.
  4. Tightly roll up jelly-roll style, starting at the short end and pinch bottom and side seams to seal. Place bottom seam down in two greased 9" x 5" loaf pans. Cover and let rise until doubled, about 1 hour.
  5. Preheat oven to 350 degrees and bake for 30 to 35 minutes or until golden brown. Remove from pans to wire racks to cool (run butter knife around edges if slightly stuck). Combine glaze ingredients and drizzle over completely cooled bread.

Notes

Tips and Stuff:

I used my Kitchen Aide to mix the ingredients together, changed to the dough hook on low for 3-4 minutes, then turned out the dough on the floured counter and kneaded for 3-4 more minutes until smooth and elastic (hold up a little piece and stretch - should be see-through).

My bread was perfectly browned and done in 30 minutes. Ovens may vary - just keep a watch. You don't want the top too brown.

Store the bread loosely in a sack, bread box, or I used a plastic grocery bag tied loosely at the end (with aluminum foil wrapped on the cut end to keep it from drying out).

Nutrition Information:
Yield: 32 Serving Size: 1 slice
Amount Per Serving: Calories: 697Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 110mgCarbohydrates: 147gFiber: 5gSugar: 11gProtein: 19g

Nutrition Values are Approximate

© Taste of Home
Category: Breads/Muffins

Cinnamon Twist Bread with Butter Glaze

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It’s been awhile since I’ve posted a Daring Kitchen Challenge, but this one was right up my alley. I love bread and am fairly competent (by no means an expert) at baking, and I know it will get eaten, so onward with the challenge.

Tandy from Lavender and Lime came up with this twist bread challenge for May and it was a fun learning experience.

Cinnamon Twist Bread with Butter Glaze3

I chose to make a Cinnamon Twist Bread and decided it needed a butter glaze on it – good decision. The dough could be used for regular cinnamon rolls as well, but this time instead of slicing into rolls I sliced the dough through lengthwise, twisted it so that the cinnamon, sugar, butter mixture nicely showed with the twists, and formed it into a wreath shape.

Here’s a prebaked photo:

Cinnamon Twist Bread with Butter Glaze

It was a little messy, but I had my handy disposable gloves so I could really get the twist going without too much cinnamon butter mixture permanently shoved up my fingernails.

The result is a lovely cinnamon twist wreath that’s great right out of the oven or warmed up later for breakfast with coffee.

Cinnamon Twist Bread with Butter Glaze2

I do need a little practice with my twisting.  The ends that were pressed together got a little mushed, but it didn’t matter – it was still delicious and fairly attractive.  

This would be a nice addition to a brunch or breakfast buffet or just something special for yourself!

Cinnamon Twist Bread with Butter Glaze

Cinnamon Twist Bread with Butter Glaze

Yield: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

Wonderful cinnamon roll-like flavors with a luscious butter glaze.

Ingredients

  • Dough:
  • 3/4 C. warm milk
  • 1 envelope active dry yeast
  • 1 tbsp. sugar
  • 1 egg yolk
  • 1/8 C. melted butter
  • 2 1/4 C. flour
  • pinch of salt
  • Filling:
  • 1/4 C. softened butter
  • 5 tbsp. sugar
  • 3 tsp. cinnamon
  • Glaze:
  • 1/4 C. melted butter
  • 1/2 powdered sugar
  • 1/4 tsp. vanilla
  • 1-2 tbsp. evaporated milk for thinning

Instructions

  1. Warm the milk to lukewarm and mix in the yeast and sugar. Let sit for a few minutes while the yeast bubbles and foams up.
  2. Put the egg yolk, melted butter, flour and salt into a mixer bowl and mix on low with a dough hook until just blended. Add the yeast mixture and knead the dough on medium for about 5 minutes or until a small piece stretched will "window pane."
  3. Roll into a smooth ball and place in a large, lightly oiled bowl. Loosely cover and let sit for about an hour or until doubled.
  4. Preheat the oven to 375 degrees.
  5. Dust the work surface lightly with flour and roll out the dough to approximately 16" long by 9 or 10" wide.
  6. Combine the very-softened butter with the sugar and cinnamon and spread it over the dough, spreading to about 1/2" from the edges. Carefully roll up the dough lengthwise.
  7. Cut the dough in half lengthwise and twist the two sides together, making sure the cinnamon mixture shows on the outside of the twists. Shape into a circle and lightly press the ends together.
  8. Cover a cookie or baking sheet with parchment paper and bake for 25-30 minutes, until the top is golden brown. Turn out onto a rack with a sheet of wax paper under it.
  9. Combine the glaze ingredients, thinning to your liking, and brush the glaze onto the warm bread.
  10. If you have any leftover bread, store at room temperature loosely wrapped in aluminum foil.

Notes

Tips and Stuff:

To warm the milk, pour into a glass measuring cup and microwave for about 15 seconds until warm (not hot) to the touch. You don't want to kill the poor little yeast by putting it in overly hot water.

Also check the date on your yeast and don't use old yeast.

You can knead the dough by hand for 8 to 10 minutes if you prefer. I find that the mixer with the dough hook works just fine.

If you'd rather leave the butter glaze off, just combine a 1/2 cup of powdered sugar with 2 tablespoons or so of evaporated milk and drizzle over the bread.

Nutrition Information:
Yield: 10 servings Serving Size: 1 piece
Amount Per Serving: Calories: 278Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 119mgCarbohydrates: 37gFiber: 1gSugar: 14gProtein: 4g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Cinnamon Bread Deluxe

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This is my favorite cinnamon bread recipe of all time.  It fills the house with that fresh-baked cinnamon smell and turns out beautifully every time. Cinnamon Bread Deluxe is dense and moist and everything you’d want in a cinnamon bread.

Penzey’s Spices put out a beautiful magazine for several years and this recipe was in one of them. Unfortunately they no longer publish the magazine, but they do send a catalog that includes not only their spices and prices, but also stories about everyday people and their recipes.

If you have a Penzey’s in your neighborhood, I highly recommend a day trip to browse their herb and spice aisles. For you all in D/FW, there’s a Penzey’s at 635 and Preston.

Cinnamon Bread New

This Cinnamon Bread Deluxe is really great with coffee. Bret thinks I say everything is good with coffee (which most things are, right?), but this is an outstanding breakfast bread.

Cinnamon Bread deluxe

Cinnamon Bread

Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Adapted from  Bonnie Flanagan's recipe in Penzey's One magazine.

Ingredients

  • 1 ½ C granulated sugar, , divided
  • 2 tsp ground cinnamon
  • 2 C flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 egg, , beaten
  • 1 C milk
  • 1/3 C plus 1 tbsp. cooking oil
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350. Grease and flour a 9x5x3 inch loaf pan.  
  2. Mix ½ C of the sugar with the cinnamon and set aside.
  3. In a large mixing bowl, combine the flour, baking powder, salt and remaining sugar.
  4. In a separate bowl combine the egg, milk and oil and vanilla; add to the flour mixture. Stir by hand just until moistened. 
  5. Pour half of the batter into the prepared pan. Sprinkle with half the cinnamon/sugar mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through the batter to marble the bread.
  6. Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.

Notes

Tips and Stuff:

Check the loaf at 45 minutes by putting the toothpick in near to the side of the pan instead of through the top of the loaf.  The top will be more moist than the rest.

It really is better after cooled, wrapped and left overnight.  It's an awesome breakfast bread with coffee, but we have it for dessert, too!

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 203Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 175mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 3g

Nutritional values are approximate.

© sblades
Category: Breads/Muffins