Cinnamon Swirl Bread

 

This bread is one of the first successful breads I made. The recipe was given to me by a woman I worked with at the RIT Counseling Center, CB. So delicious and pretty easy. 

It's very economical to make your own bread.  This loaf, which blows any cinnamon swirl bread out of the water, can be made for less than a dollar.  Two loaves for one dollar, if that, really.  One of the loaves is twice as big as the ones you find in a bag at the supermarket.  CrAzY, right?  And seriously, one day off, your doing things around the house, it won't take you any time at all.  You can even make multiples and freeze them or give them away to dazzle your friends and family! 

CINNAMON SWIRL BREAD

If you have instant yeast, you do not have to worry about having warm water to help with rising.  You always have to worry about liquids being too hot though.  The best way to test it is to stick your finger in the liquid, if you can keep your finger comfortably submersed for 15 seconds, your good to go.  If you don't use instant yeast, you will have to make sure your liquids are about 110°F

2 packages (1/4 ounce each) instant dry yeast or 4 1/2 teaspoons yeast 

1/3 cup warm water, maybe a bit more

1 cup warm whole milk 

1 cup sugar, divided

2 large eggs

6 tablespoons butter, softened

1-1/2 teaspoons salt

5-1/2 to 6 cups all-purpose flour

2 tablespoons ground cinnamon

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in two greased 9x5-in. loaf pans, seam side down.

Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.

Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Sweet Potato Cinnamon Buns

Did anyone ever tell you that raising kids is the hardest job in the world?  No one told me that.  I wonder if it would have made a difference if they did.  No, I know, it would not have made one damn bit of difference in deciding to have children.  I still would have had them.  Matter of fact, knowing what I know now, I would do it over again.  But that doesn't make it any easier.

Just getting them to wash, dress appropriately, wear deodorant can be a chore.  Why?  I really just don't get it.  I love taking a shower.  It makes me feel refreshed and renewed.  It is one of my pleasures of the day.  I am very grateful for the opportunity to take a shower ever day.

In the morning the battles to get my youngest moving... Or how to get my oldest to complete jobs or put things away...  But really.  I should not complain.  These really are minor things.  Annoyances yes, but problems, well, not really.  I need to switch into gratitude mode. Rant over,

Now. this dessert.  My kids really do not have any idea how spoiled they are when it comes to homemade food.

This night that we had this.  Everyone inhaled their piece (or pieces),  It was such a treat.  The last time I made cinnamon buns was almost three years ago.  Wow.

Sweet Potato Cinnamon Buns

2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
5 1/2 cups all-purpose flour
1 cup mashed sweet potatoes
1 egg, lightly beaten
1 cup buttermilk
1/2 cup sugar
1/4 cup melted butter
1 1/2 teaspoons salt
1 teaspoon baking soda

Filling

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt

a little milk- about a tablespoon


Place ingredients in the bowl of a mixer. Place all the dry ingredients in bowl. Mix for a moment. Add water, buttermilk, butter and sweet potato puree and mix until dough ball is formed. Add in more water one tablespoon at a time if too dry. Add flour one tablespoon at a time if too wet. Place in lightly oiled bowl, cover and let rise until doubled in size.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400F.

Bake rolls in preheated oven until golden brown, about 15 to 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Bars

Summer is full-on at our house.  Running around like a banchee, keeping the kids occupied so there is less fighting, doing chores at any moment we are home because the place looks like a cyclone hit it, freezing, preserving and canning at every opportunity I can because Harvest time is always fleeting and time is precious in the summer.  Dealing with some family health issues has also shortened my home time too.  At this moment I am pretty jazzed to have a moment to blog.

As if the last cinnamon bars were not good enough I had to make some again.  This time using a different recipe.  

I saw some similar bars on Pinterest.  They looked so good.  But I read that some people that they were oh so sweet so I changed it up a bit.  I am totally happy with the results. 

I just want to say I LOVE these bars.  Yes, I like the last ones too but these bars are less sweet and they have that melt in your mouth effect.

Cinnamon Bars

When I measure the brown sugar, I dip into the jar with my measuring cup and have it heaping then I press it against the side of the container.  So it isn't loose but it isn't really packed either.  I guess next time I make this I will weigh it for a more accurate amount.

2 3/4 cups flour
3 eggs
1 1/2 cups brown sugar
1 tablespoon vanilla
1 generous teaspoon of cinnamon
1 cup butter
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg

cinnamon sugar topping:
2-3 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350F.  Grease a 9 x 13 pan.

Mix dry ingredients: flour, cinnamon, baking powder, salt and nutmeg. In a large bowl beat butter and brown sugar together.  Add eggs one at a time, then vanilla.  Stir in dry ingredients. Spread into prepared 9 x 13 pan. Bake for about 20 to 30 minutes.