Cinnamon Ribbon Loaf Recipes

Steps:

• 1. Cream together butter, 1 cup of sugar, and eggs.
• 2. Add buttermilk, flour, and baking soda.
• 3. Mix in separate bowl the 1/3 c sugar and cinnamon.
• 4. Put 1/2 of batter (or a little less) into greased loaf pan.
• 5. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter.
• 6. Add remaining batter to pan.
• 7. Sprinkle with last of cinnamon topping.
• 8. Swirl with a knife.
• 9. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
• 10. Cool in pan for 20 minutes before removing from pan.

Steps:

• In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• In a small bowl mix yeast and warm water. Add about a teaspoons of the granulated sugar and a teaspoons of flour. Stir and set aside to "proof."
• Within about 10 minutes, the yeast should be rising up the sides of the bowl.
• While the yeast is proofing, Combine the lukewarm milk, the rest of the 1/2 cup of granulated sugar, the salt, and the veg. oil.
• Add enough flours to make a thick batter (like a thick pancake batter). Normally, I do this all in my Kitchenaid stand mixer and beat it on med. speed for 2 minute to get some air into it and get the gluten starting to form.
• Add your eggs and beat them into the batter.
• Stir in the yeast.
• Add enough of the remaining flour to make a soft dough. If you are using part whole wheat flour, add that to the batter first.
• Turn your oven on so that it preheats to about 200 degrees ("warm"). Then turn the oven off.
• Knead your dough on a floured surface until it is smooth and satiny. Keep working in what's left of the 5 cups of flour until the dough stops sticking to your hands and you can form a nice round ball out of it that will hold it's shape pretty well. It may actually take more than the 5 total cups of flour.
• Butter a large bowl (basketball size) or spray it with cooking spray.
• Place dough in bowl and grease the top of your ball of dough. Cover the bowl with plastic wrap that you have greased, and then over that I recommend putting a cotton dish towel that you have wet down and wrung out.
• Slide the bowl into the warm oven, making sure the oven has been turned off for at least 5 minute before you put the dough in to rise. Rising will take approximately 1.5 hours, but start checking after an hour. When the dough has doubled in size or reached the top of the bowl, it is ready to shape.
• To shape the dough, turn it out onto a lightly floured surface. It will deflate, which is normal. Sprinkle a little flour over the top and roll the dough out to a rectangle that is about 24" long x 12" wide.
• Spread the dough with 1 stick of the softened butter.
• Mix together the filling ingredients. Save back about 1/4 cup and generously sprinkle the rest over the dough. Use your hands to pat the filling mix down into the dough a bit.
• Fold the dough into thirds, so that you have an oblong about 24" x 4". Cut this into about 15 equal-sized strips.
• Put 1 tablespoons of melted butter into the bottom of 3 (9x5) loaf pans.
• Sprinkle 1/3 of the remaining filling mix over the top in a light layer.
• Each pan will hold about 5 of the strips of dough. Turn them on their sides and snake them back and forth into the pan until they fit. It's not an exact science, so just play with it.
• Cover and let rise until the dough reaches the top of the pan-about another 30 min or so.
• Bake at 375 for about 20-25 minute (If you have dark pans, reduce temperature to 350.) They should be golden brown, but not burnt. If after 20-25 minute you aren't sure if they are done in the middle, turn the oven off and let them sit in there for another 5 minute The tops will not brown anymore, but the insides will finish cooking.

Steps:

• Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
• Pour the milk into a small pot and heat over low until it's just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
• While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
• Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
• While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
• When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
• Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
• Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
• Make an egg wash by lightly beating 1 egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
• While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn't harden.
• Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.

Steps:

• Beat all ingredients and spread half of the mixture in a loaf pan.
• Mix together the cinnamon mixture and spread over first layer.
• Put on remaining cake batter and cut through with a knife.
• Bake at 350F for 45-50 minutes.