Cinnamon Swirl Bread Recipe (2024)

FAQs

Why does my cinnamon swirl bread separate? ›

It's the moistened dough separating from the dry cinnamon-sugar mixture as it bakes. To help prevent this, make sure you are brushing the dough with egg white before adding the cinnamon-sugar.

Cinnamon Bread Ingredients

For the bread: all-purpose flour, white sugar, buttermilk, eggs, vegetable oil, vanilla extract, baking powder, ground cinnamon, salt, and baking soda. For the topping: white sugar, butter or margarine, and ground cinnamon.

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, YEAST, VEGETABLE OILS (SOYBEAN AND/OR CANOLA), CINNAMON, WHEAT GLUTEN, CONTAINS 2% OR LESS OF: SALT, DEXTROSE, MONOGLYCERIDES, DATEM, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, ...

Q: Can this be baked in a loaf pan? Yes, but you have to bake longer. One site shows to bake at 350 F for 38 to 42 minutes.

The most obvious and easiest fix is to add more liquid. Very slowly, teaspoon by teaspoon, add a liquid that you've already included to your dough. Mix after each teaspoon—you don't want to over-saturate it and risk gooey dough. Don't overmix, because this might lead to the problem you're trying to fix!

When cinnamon rolls turn out too hard and dense, the yeasted dough didn't rise adequately, according to Miss Vickie's Pressure Cooker Times. If the dough used in a cinnamon roll recipe hasn't doubled in size before being rolled around the sweet filling, too few air bubbles will form.

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Thomas'® Cinnamon Swirl Bread | Thomas' Breads.

How to Store Cinnamon Swirl Bread. Store the bread in an airtight container or ziptop bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

What is a substitute for eggs in Krusteaz cinnamon swirl? ›

In place of 1 large egg, use 3 tablespoons of aquafaba, ¼ cup of mashed banana, 1 tablespoon of either chia or flax seeds mixed with 3 tablespoons of water, ¼ cup of puréed tofu, 2 tablespoons of arrowroot mixed with 3 tablespoons of water, ¼ cup of yogurt, ¼ cup of sparkling water, ¼ cup of applesauce, or 3 ...

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.

Liberally brush each rectangle of dough with the milk, then evenly sprinkle half the swirl on each piece of dough. Press down to moisten the flour mixture to help it adhere. Roll up each rectangle, keeping light tension on the dough as you roll. Pinch the seams well.

How do you ensure that cinnamon rolls are baked in the middle of the pan without over-baking the ones around the edges? Don't pack the pan. Leave space enough between them that there's still space after they rise. If you're making them by hand, don't roll them so they're huge.

Cake flour has low protein –- it's best to avoid that," said Holwill. The high-protein content helps contain the gas emitted from the yeast, which gives your dough structure and strength. Cake flour is too weak to contain the gas from the yeast, leading to your dough collapsing.

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.