Cinnamon Swirl Bread Recipe - Creations by Kara (2024)

FAQs

What are the ingredients in Franz cinnamon swirl bread? ›

enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, unsalted butter, contains 2% or less of the following: honey, palm oil, yeast, brown sugar, whole grain oats, cinnamon, soy lecithin, salt, nonfat milk, oat flour, potato flakes, ...

Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.

Too much flour will give you stiff, dense, dry cinnamon rolls. Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.

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.

The primary concern lies in added sugars, which are often present in both the bread and the cinnamon-sugar swirl. Excessive sugar intake can contribute to weight gain and other health issues.

Bread flour has more protein than all-purpose flour, making it a better option for pastries. 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.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

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.

Salt always enhances the flavors of spices. So does fat. Depending on your recipe, you could mix the cinnamon in oil or butter AND add cinnamon/sugar mix inside the rolls. Touch of salt, some nutmeg and even the slightest amount of cardamom, I mean a touch.

Whether you leave them out at room temperature or refrigerate them, the most important thing is to store them in an airtight container or wrap them tightly with plastic wrap on a plate. This keeps the cinnamon rolls moist, fresh, and just as delicious as when they came out of the oven.

How do you know when cinnamon bread is done? ›

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.

Q: Can this be baked in a loaf pan? Yes, but you have to bake longer.

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

ORGANIC ENRICHED UNBLEACHED WHEAT FLOUR (ORGANIC WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), FILTERED WATER, ORGANIC VITAL WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, ORGANIC SOYBEAN OIL, ORGANIC DISTILLED VINEGAR, SEA SALT, ASCORBIC ACID, ORGANIC CULTURED ...

INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Sugar, Palm Oil, Water, Rapeseed Oil, Yeast, Pasteurised Egg, Coconut Oil, Dried Glucose Syrup, Cinnamon, Sugar Syrup, Glazing Agent (Isomalt), Salt, Modified Potato Starch, Cane Sugar Syrup, Emulsifier (Mono- and Di-Glycerides of Fatty ...

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Brown Sugar, Canola Oil, Yeast, Sugar, Cinnamon, Contains 2% or less of: Cultured Wheat Flour, Wheat Gluten, Wheat Flour, Sea Salt, Dextrose, Soybean Oil, Wheat Starch, Sunflower Lecithin, Vinegar, ...

BREAD BASE (MODIFIED WHEAT STARCH, WHEAT GLUTEN, INULIN OR CHICORY VEGETABLE FIBER, OAT FIBER, WHEAT PROTEIN ISOLATE), WATER, SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SALT, SORBIC ACID (MOLD INHIBITOR), FULLY HYDROGENATED SOYBEAN OIL, DISTILLED VINEGAR, ASCORBIC ACID, CALCIUM PROPIONATE (MOLD ...