Recipes for "cinnamon swirl"

Line a baking sheet with parchment paper.

Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.

Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

1. Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.

2. In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips.

3. In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.

4. Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.

5. Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning.

6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!

1. Make the dough. Combine warm water, yeast and brown sugar in a large mixer bowl (I used my stand mixer) and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes or until poofy. Add the pumpkin, salt, cinnamon, ginger, nutmeg, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. I used all 4 cups of flour. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.

2. Make the filling. Add the softened butter and pumpkin to a bowl and beat together until combined. Add the brown sugar, cinnamon, vanilla beans (if using) and salt to a another small bowl and mix well, until fully combined.

3. Grease 2 (9x5) inch bread pans.

4. Lightly dust a clean surface with flour. Once the dough has doubled in size, punch the dough down and divide the dough in half. Roll each dough section into a rectangle. Spread the pumpkin butter (softened almost to a melted stage) evenly over the two pieces of dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Sprinkle the chopped chocolate over each piece of dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Repeat with the remaining loaf.

5. Place the dough rolls in the prepared bread pans. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.

6. The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush the loaves with the beaten egg, then sprinkle with pumpkin seeds.

7. Bake for about 45-50 minutes or until lightly browned on top, do not over bake. If the top becomes too brown before the inside is fully cooked, cover the top with foil.

8. Allow to cool 10 minutes and then slice and EAT! 🙂

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze for 10 minutes, until firm.

3. To make the snickerdoodles. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl.

4. To the butter, add the brown sugar, apple butter, egg, and vanilla, Beat until combined. Add the flour, baking powder, cinnamon, nutmeg, and salt. Fold in the chocolate chips and 2/3 rds of the cinnamon chunks.

5. Spread the dough into the prepared dish. Press the remaining cinnamon chunks into the dough. Sprinkle the cinnamon sugar over. Bake for 20-22 minutes, until the edges are just setting and the center is still doughy. Let cool

6. Cut into bars, snack, and enjoy!

1. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks, no more than 2 teaspoons in size. They should be small like chips. Freeze 10 minutes, until firm.

2. To make the cookies. Add 1 stick butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Freeze 10-15 minutes, but no longer.

3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

4. In a bowl, beat together the remaining stick of butter, the cooled browned butter, and the brown sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the frozen cinnamon chunks.

5. Mix the sugar and cinnamon in a bowl. Roll the dough into rounded tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.

6. Bake for 8 minutes, rotate the pan and bake another 1-3 minutes or until the cookies are just beginning to set on the edges but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit.

7. Meanwhile, make the icing. Melt the cream cheese in the microwave, stirring until smooth, 15-20 seconds. Whisk in the milk and vanilla. Add the powdered sugar, whisking to combine. Add milk, if needed, to thin. Spread or drizzle each cookie with icing. Eat warm or let cool and store in an airtight container for up to 4 days. The icing will harden/dry enough to stack.

Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a table or work surface and knead the bread for 5-10 minutes.

Place the dough in a lightly oiled bowl and brush the top with a little extra oil (I typically just use olive oil for this). Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. It should be very puffy. Divide the dough in half and punch it down.

Preheat the oven to 350 degrees. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. It’s up to you and it tastes great either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.

Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow. When in doubt, overbake this one. It might look brown on the outside, but that’s okay because the inside really needs to bake all the way to get the layers filled out. And it’s really really helpful to let the bread cool before cutting into it, otherwise it has a tendency to sink down where you cut it. Slice diagonally and eat plain, toasted, or as French Toast.

With the paddle attachment in the bowl of a stand mixer on low speed, mix the water, yeast, and 1/2 cup of the flour until well blended. Cover the bowl with a plate and let rise at room temperature for 45 minutes, or until the dough looks puffy and small bubbles appear.

Simply Recipes / Sally Vargas

With the paddle attachment on medium speed, beat in the eggs and egg yolk one at a time , incorporating each egg into the dough before adding the next one. Scrape down the sides of the bowl as necessary. Beat in the sugar, salt and 1 1/2 cups of the flour and mix until smooth.

Switch to the dough hook. On medium-low speed, gradually sprinkle in the remaining 1 1/4 cups flour until incorporated (about 3 minutes.) Knead on medium speed for about 10 minutes, or until smooth and elastic. Stop to scrape down the dough hook occasionally.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

On medium speed with the dough hook, mix in the butter 1 tablespoon at a time, mixing until each addition is incorporated. Scrape down the sides of the bowl from time to time. When all the butter has been thoroughly absorbed, the dough will be very soft and sticky. Take your time (about 4 minutes for this step.)

Add the raisins to the dough bowl and mix until incorporated.

Simply Recipes / Sally Vargas

Scrape the dough into a clean bowl and pat it into a ball. Place a piece of plastic wrap directly on the surface of the dough and let rise for 8 or up to 12 hours in the refrigerator.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a small bowl, thoroughly mix the sugar and cinnamon.

Grease a 9x5-inch loaf pan with baking spray. Turn the dough onto a lightly floured work surface and pat it flat to form a rectangle approximately 8 1/2x6 1/2 inches.

Brush the dough with the milk and sprinkle with the cinnamon sugar.

Place the short side of the rectangle parallel to the countertop. Starting with the edge nearest you, roll the dough tightly into a log. Pinch the seam and roll again to form a uniform log shape.

Drop the log into the oiled loaf pan with the seam side down. Tent the pan with a plastic bag, leaving 3 to 4 inches of headroom and tucking the open end of the bag under the pan.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Let rise for about 2 hours, or until the dough is puffy and springs back slowly when gently poked with a finger. Your finger should leave a slight impression. Precise rising time depends on the temperature of the dough and the room it is in.

Simply Recipes / Sally Vargas

About 1/2 hour before the dough has finished rising, set a rack in the middle position and preheat the oven.

Brush the loaf with egg wash. Set the pan in the oven and turn down the oven to 375ºF. Bake for 35 to 40 minutes, or until the top is golden brown. To check for doneness, tip the loaf onto a cooling rack and insert an instant-read thermometer into the bottom of the loaf. The loaf is done when it registers about 190ºF. If it is not quite done, return the loaf pan and bake for 5 more minutes. If it has already turned a deep brown, set a piece of aluminum foil loosely on top of the loaf.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Set on a rack to cool completely before slicing.

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Simply Recipes / Sally Vargas

Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.

Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.

Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Combine flour, baking powder, baking soda, and salt in a large bowl.

Combine white sugar, 1/2 cup brown sugar, and oil in a separate bowl; stir in buttermilk, egg, and vanilla extract. Add buttermilk mixture to flour mixture; mix until combined. Fold in chocolate chips. Spoon 1/2 batter into the prepared pan.

Combine 1/3 cup brown sugar and cinnamon in a small bowl; reserve 2 tablespoons for topping. Sprinkle remaining cinnamon mixture on batter in loaf pan; cover with remaining batter. Gently drag a knife through batter to create a swirl. Sprinkle reserved 2 tablespoons cinnamon mixture on top of loaf.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start.

When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24x10 inch rectangle.

Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. Roll up tightly, jelly roll style from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside.

Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes. This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.

Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.

Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.

Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Place warm water, milk, shortening, salt, flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select cycle; press Start.

If your machine has a Fruit setting, add raisins at the signal or about 5 minutes before the kneading cycle has finished.

Remove dough from the machine after the first rising cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with 2 tablespoons softened butter, then sprinkle with brown sugar and cinnamon. Roll up dough tightly, then cut in half. Place loaves into 2 lightly greased 9x5-inch loaf pans. Cover with a dish towel and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Brush tops of risen loaves with 1 tablespoon melted butter.

Bake in the preheated oven until crust is brown and loaves sound hollow when tapped, 30 to 40 minutes.

Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.

Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.

Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.

Divide dough in half; roll each half into a 9x14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.

Grease two 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.

Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners' sugar.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment paper. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze for 10 minutes until firm.

3. To make the cookies. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl.

4. To the butter, add the brown sugar, pumpkin butter, egg, and vanilla. Beat until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt. Fold in the chocolate chips and 2/3rds of the cinnamon chunks.

5. Spread the dough into the prepared dish. Press the remaining cinnamon chunks into the dough. Bake for 22-25 minutes, until the edges are just set and the center is still doughy. Let cool

6. Cut into bars, snack, and enjoy!