CINNAMON BUNS OR CINNAMON SWIRL BREAD
Ingredients:
| Water, warm | 1 cup (225 ml) + ¼ cup |
| Brown sugar +honey | 1 Tbsp +1 Tbsp |
| Molasses (optional, improves color) | ¼ tsp |
| Active dry yeast | 1 package (1 ½ tsp or 7 grams) |
| Taste Connectionsä Bread Mix | 3 cups (330 grams) |
| Butter, melted | 1-2 Tbsp |
| Extra virgin olive oil | 1 Tbsp |
| Instant potato + powdered cinnamon | 1 T (dried flakes) +1 tsp |
| Non-dairy creamer | 1 T (dry powder) |
Filling:
½ cup brown sugar ½ tsp powdered cinnamon
Directions
- Dissolve brown sugar, molasses, honey and yeast in ¼ cup of warm water for few minutes.
- Mix the non-dairy creamer, potato flakes, cinnamon powder, 1 tsp butter and the TC-bread mix together.
- Gradually beat in the dry bread mixture into the liquid ingredients until smooth and sticky dough is formed. Do not mix for too long, only just until the dough is smooth. Cover with saran wrap and let rise in a warm area, for about 20 minutes.
- Spray a long piece of plastic wrap with non-stick oil spray.
- Pat the dough into a rectangle measuring roughly 15”x9”. Sprinkle the dough with water.
- Mix the filling ingredients together and spread evenly on the dough with a 1-inch border without the filling. Using the plastic wrap to help, roll the dough tightly starting from the longer side. Seal the edge by pinching.
- Using a serrated knife (or dental floss also works), trim the edges and slice the roll into 1” inch pieces. Place the rolls with cut side facing up on a greased baking tray (an inch apart) and cover loosely with plastic wrap.
- Leave them to rise again in a warm place for 30-45 minutes. After rising, the rolls should have doubled in size and touching each other. Brush them all with melted butter.
- Bake them at 350 deg F for 12-15 minutes. Top them with store-bought vanilla frosting. Nutritional information for each roll varies with the number of rolls made with the recipe.
NUTRIENT INFORMATION FOR THE DOUGH:
|
Kcal |
Pro(gm) |
PHE(mg) |
MET(mg) |
LEU(mg) |
|
| Per Recipe (12) |
1304 |
3.79 |
199 |
68 |
326 |
Cinnamon Swirl bread:
Instead of shaping the dough into a 15’x9” rectangle, shape into a rectangle that would fit a standard loaf pan. Mix the filling ingredients together and spread evenly on the dough with a 1-inch border without the filling. Using the plastic wrap to help, roll the dough tightly starting from the longer side. Seal the edge by pinching. Transfer to a greased loaf pan and leave to rise in a warm place until the dough domes above the top of the pan. Spread melted butter on top and bake in a 350 deg F oven for 20 minutes. Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft). The bread can be sliced and frozen for longer storage. Makes 12-14 slices or more.
Nutritional information for each slice varies with the number of slice cut.
NUTRIENT INFORMATION FOR THE DOUGH:
|
Kcal |
Pro(gm) |
PHE(mg) |
MET(mg) |
LEU(mg) |
|
| Per Recipe |
1304 |
3.79 |
199 |
68 |
326 |