Cinnamon Dessert Bread Recipe

Breads are not typically associated with desserts, however many “cakes” of the past were actually sweetened breads served as an after dinner sweet treat. The varieties are endless. Traditional dessert breads contain nuts, spices or fruits and are prepared for special occasions or during the holidays. Fruit cake is a good example of a traditional dessert bread. Dessert breads are a great alternative to a cake or pie because they can be topped with ice cream, homemade fruit spreads or served warm with fresh, creamy butter. They are also great served with coffee so you can eat your dessert for breakfast!

This cinnamon bread is incredibly cinnamon-y. It is a great addition to your holiday spread or would make a tasty coffee cake served at brunch. It is considered a quick bread recipe because there is no kneading of dough or proofing of yeast required. In other words, it is quick and easy but tastes like you spent hours in the kitchen. Serve it warm with apple butter and coffee. Enjoy!

Ingredients
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup milk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 tbsp sugar
1 tsp ground cinnamon
2 tsp butter

Directions

1. Combine the flour, sugar, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs and vanilla extract in a large bowl. Beat with an electric mixer until well combined.

2. Pour into a greased loaf pan.

3. In a separate bowl, combine 2 tbsp sugar, 1 tsp cinnamon and butter until it appears crumbly.

4. Put the cinnamon and sugar mixture on top of the bread batter and swirl in with a butter knife.

5. Bake at 350° F for 1 hour.

Cinnamon Desserts – Old-Fashioned Cinnamon Rolls Recipe

— Makes eight (8) large rolls —

Ingredients:
– ½ cup warm water
– 2 pkg. active dry yeast or 2 cakes fresh yeast
– ¼ cup sugar
– 3 Tbsp softened butter or margarine
– ½ cup milk, scalded and cooled
– 2 large eggs
– 1 tsp. salt
– 2 ½ cups all-purpose flour
– 2 cups whole-wheat pastry flour, unsifted

Filling:
– ¾ cup melted butter or margarine
– 2 cups dark brown sugar
– 3 Tbsp Makara Cinnamon

Directions:

Classic Roll1. Place warm water in large mixing bowl. Add yeast and sugar. Let stand five (5) minutes.

2. Add butter to cooling milk to allow it to soften. When cool, add milk mixture to yeast and stir well. Add eggs and stir well with wire whisk.

3. Begin adding two (2) cups all-purpose flour, mixing well with wooden spoon until mixture resembles thick cake batter. Add the two (2) cups of whole-wheat pastry flour. Mix well again until dough is quite sticky and begins to leave sides of bowl. Place the remaining all-purpose flour onto board, turn dough out and knead about ten (10) minutes until smooth and satiny, slowly adding more flour if needed. Dough should be somewhat soft and resilient, almost sticky.

4. Shape dough into ball and place in a large greased bowl, turning to grease top. Cover with damp towel. Let rise in warm place about 45 minutes or until doubled in bulk.

5. Turn dough onto large floured board. Roll out to 14×16 inch rectangle. Dough will be quite thin.

6. Mix melted butter, brown sugar, and cinnamon filling ingredients. Spread entire rectangle with this mixture; it should be very glossy to produce syrup.

7. Roll rectangle tightly from long side (filling will be slightly runny and dough will be soft). Make sure seam side is on bottom. Shape with hands to make roll uniform from end to end. With a very sharp knife, cut roll into eight (8) equal portions. Place side by side, cut side down, in one well-greased or parchment paper lined, 9×13 inch metal baking pan. (Glass pans can caramelize syrup too quickly.)

8. Cover with warm, damp towel and let rise in warm place 30-40 minutes or until almost doubled in size.

9. Bake preheated 350º oven about 35 minutes or until nicely browned and all the filling is bubbly. Immediately invert onto platter or cookie sheet, allowing syrup to drip from the pan onto the rolls.

About: This recipe is courtesy of Cinnabon. The recipe for Cinnabon’s World Famous Classic Cinnamon Roll is proprietary and top-secret! However, they are happy to provide you an alternative recipe for delicious, high-quality rolls, created by CinnaMom Jerilyn Brusseau herself! For more info or recipes, please visit cinnabon.com

Cinnamon Desserts: Cinnamon Bread Recipe

This recipe is courtesy of BnBfinder.com and Captain Briggs House Bed & Breakfast in Freeport, Maine.

Prep Time: 20 Minutes
Servings: 4-6

Ingredients:
1/2 C. Vegetable Oil
2 C. Plus 1/2 C. Sugar
2 Eggs
2 C. Buttermilk
2 Tsp. Baking Soda
4 C. All-Purpose Flour
2 Tbsp. Ground Cinnamon
1/2 Tsp. Salt

cinnamon bread Directions:
– Preheat oven to 350. Spray two loaf pans with nonstick spray.
– Mix together oil 2 cups sugar, eggs, buttermilk baking soda and flour in large bowl. Pour a quarter of batter into each prepared pan. Combine 1/2 cup sugar, cinnamon, and salt in small bowl. Sprinkle a quarter of sugar mixture in each pan. Pour remaining batter equally between pans. Sprinkle with remaining sugar. Swirl a knife through batter.
– Bake 1 hour, or until a knife inserted in center comes out clean.
– Cool for 10 minutes and then remove bread from pans and place on wax paper. Slice when completely cool.

Yields 2 loaves

Cinnamon Desserts: Pumpkin Raisin Apple Cake with Cinnamon Streusel

Use this streusel on top of muffins or cakes to give a burst of cinnamon flavor and crunch. Chilling the streusel while you mix the cake batter makes the streusel easier to crumble before using.

Yield: 1 Loaf, 8 to 10 servings

Ingredients:
For the Cinnamon Streusel:
4 Tablespoons (2 ounces) unsalted butter
1/4 cup light brown sugar
1/2 cup all-purpose flour
pinch of salt
1/2 cup Love’n Bake™ Cinnamon “Schmear™ Filling

Pumpkin Raisin Apple Cake with cinnamon streuselFor the Batter:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 stick (3 ounces) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/3 cup sour cream or milk
1 cup canned pumpkin purée
1 cup finely diced tart apple
1/4 cup raisins or dried cranberries
Confectioner’s sugar for dusting

Directions:
1. To make the Streusel: Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Scrape the bowl and add the flour and salt. Mix only until the mixture just starts to come together, approximately 1 minute. Scrape the bowl then add in the Love’n Bake™ Cinnamon “Schmear”™. Blend on low speed only until the Schmear starts to blend into the butter and flour mixture. Set aside.

2. Preheat the oven to 375ºF. Grease an 8 x 4-inch loaf pan.

3. Sift together the flour, baking soda, baking powder, salt, ginger, nutmeg and cardamom. Set aside.

4. Beat the softened butter, brown and granulated sugars in the bowl of a mixer fitted with the paddle until light and creamy, approximately 3 minutes. Scrape the bowl then beat in the eggs one at a time. Scrape the bowl. Stir in the sour cream or milk and pumpkin purée.

5. Gradually add the flour mixture beating on low. Blend only until the flour is incorporated without overmixing. Stir in the fruits, scraping the bowl to evenly distribute them in the batter.

6. Spoon the batter into the loaf pan.

7. With floured fingertips, break up the streusel into irregular lumps. Scatter the pieces of streusel evenly over the top of the batter.

8. Bake the loaf until it is risen, evenly browned and baked through in the center, for approximately 60 to 70 minutes. Remove from the oven and cool completely on a wire rack before unmolding. Dust with confectioner’s sugar before serving.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)

Cinnamon Desserts – Cinnamon Palmiers Recipe

Yield: Approximately 30 pastries

Palmiers or elephant ears are addictive puff pastry cookies, crunchy and caramelized with granulated sugar. A generous layer of Love’n Bake Cinnamon Schmear gives them an added dimension.

Use purchased puff pastry following the package instructions for thawing them. We’ve found that heating the Cinnamon Schmear briefly in a microwave helps make it more spreadable, especially if you prefer a thinner layer of filling. For a more even appearance, you can flip the pastries once they have baked half way. (We found this step unnecessary but share it for those who might be interested.)

Our thanks go out to Nicole, another intrepid Internet gastronaut, who had the idea of using Love’n Bake™ Schmear as a filling for this iconic French pastry.

Cinnamon Palmiers
photo courtesy of LovenBake.com

Ingredients:
– 1/2 cup granulated sugar
– 1 package frozen puff pastry, thawed according to package directions
– approximately 1/2 – 3/4 cup Love’n Bake™ Cinnamon Schmear, at room temperature

Directions:
Preheat the oven to 400ºF. Line 2 or 3 baking sheets with parchment paper

Sprinkle a work table with half of the granulated sugar. Unfold one sheet of the puff pastry and place it on the sugar-coated work table. Roll out the puff pastry sheet into an even rectangle about 12 x 14 inches

Spread an even layer of Love’n Bake™ Schmear over the puff pastry. (To make it easier to spread, transfer the Schmear into a microwave safe bowl and heat it for 10 to 30 seconds.) Score the center of the puff pastry using the back of a knife. Tightly roll up each end of the pastry until they meet in the center.

Repeat with the second sheet of puff pastry and the remaining sugar and Schmear. The filled puff pastry can be refrigerated for up to 2 days to be cut and baked at a later time

Divide each log of rolled puff pastry into 15 uniform slices, each measuring slightly less than 1/2-inch thick. Place the dough, cut-side down, spaced 3 inches apart on the prepared baking sheets. Press down lightly on each piece of dough with the palm of your hand to flatten slightly. Bake the pastries until well puffed, golden brown, about 15 to 18 minutes. Remove the pastries and let them cool on a wire rack

Serve dusted lightly with powdered sugar if desired.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)

Cinnamon Desserts – Cinnamon Galaxy Cookies Recipe

The Holiday season is here! So, we thought it would be a good idea to feature a few delicious cinnamon dessert recipes! We’ll start with Cinnamon Galaxy Cookies!

Yield: Approximately 2 dozen cookies

Ingredients:
– 1 stick (4 ounces) unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1/2 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup Love’n Bake™ Cinnamon Schmear
– Granulated sugar

Cinnamon Galaxy Cookies
photo courtesy of lovenbake.com

Directions:
1. Preheat the oven to 375ºF. Grease two baking sheets or line them with parchment paper.

2. Cream the butter and the 1 cup of sugar in the bowl of a mixer fitted with the paddle until lightened. Scrape the bowl then beat in the egg and vanilla. Scrape the bowl then add the flour, baking powder and salt. Mix on low speed until combined.

3. Scrape the dough into a uniform ball. Drop the Love’n Bake™ Schmear in 5 large spoonfuls on the surface of the dough. Marble the Schmear through the dough by running the mixer for a few seconds. (Overmixing will blend the Schmear into the dough, and you will not have the visible swirl in the baked cookies.)

4. Wrap the dough in plastic and refrigerate until firm, at least one hour up to three days.

5. Sprinkle some granulated sugar out onto a flat plate. Divide the dough into generous tablespoon-sized portions. Roll each piece of dough into a ball and then roll it in the granulated sugar.

6. Place the balls of dough spaced two inches apart on the baking sheets. Twelve cookies per sheet works well. Press each ball of dough with the bottom of a glass to flatted them.

7. Bake the cookies until they are lightly browned, approximately 10 to 12 minutes. Let the cookies cool on a wire rack.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)