Cinnamon Rolled Bread Recipe

This is my homemade whole wheat cinnamon spice swirl bread. This isn't my usual sugar-sweet recipe, but it is still worth the share. This recipe is actually incredibly low in sugar and very healthy for you. A glaze made of powdered sugar, butter and milk can be added to the top of the loaf if you're serving it at a party and want it to be a sweet treat instead of a good breakfast or less-sweet treat.
*Pictured is the plain cinnamon bread -- however raisins, walnuts, ginger, nutmeg, cloves, allspice, pumpkin pie spice, orange juice (spritz orange instead of water on the cinnamon).

I also add very (very) thinly sliced apples and roll it up in the swirl to make some very good and moist bread.

When I use orange juice instead of water, I also add orange zest to the actual bread dough, to make a lovely winter bread that friends and family will love. **

Here is the recipe:
Cinnamon Raisin Bread

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
2 cups warm milk (110 to 115 degrees F)
1/3 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
5 3/4 cups all-purpose flour
2 cups raisins **

1 tablespoon ground cinnamon **
1/2 cup sugar
1 tablespoon water**

Directions
1. In a mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
2. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water.Roll and Cover and let rise until doubled, about 1 hour.
3. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely.




Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Cinnamon Soft Pretzel

This is a very tasteful and pleasing soft pretzel to either make as a breakfast dish, or share with friends at parties. I like to make these for breakfast becuase they are basically replacing a morning cinnamon roll. This recipe, you may notice, is nearly identical to a cinnamon roll recipe, they taste very similar.

Soft Pretzels
(makes between 18-30 pretzels)
Ingredients:
1 1/2 c. warm water
1/3 c. sugar
1/2 c. oil
3 tbsp active yeast
2 beaten eggs (*or 2 egg whites)
1 1/2 tsp salt
5 1/4 c. flour

Glaze:
2 c. powdered sugar
2 tbsp milk
1 tsp vanilla

Directions:
1. Set warm water in mixer and evenly sprinkle the yeast and sugar over the water. Let that proof for about 10 min in the mixer.
2. Mix the remaining ingredients adding flour last. Mix for 10 min.
3. Take dough and place on a well oiled surface, then cover the dough with a towel. Let rest for 10 min.
4. Divide dough in half, and then half again. Take one of the quarters of dough and separate it into small round dough balls.
5. Roll one of the small dough balls out on a counter top covered with cinnamon sugar. Roll the dough into a long thin snake.
6. Fold into the shape of a twisty pretzel. Sprinkle with more cinnamon sugar and place on baking sheet.
7. Bake at 400 Degrees for 7-15 min. The time may vary depending on the size of your pretzels, so be watchful.
8. Place pretzels on a cooling rack and then generously coat with glaze. Enjoy!

**nutrition: If you make 13 large soft pretzels there is 8.6 grams of fat in each one. If you make 20 pretzels then there is 5.6 grams of fat in each one. If you make 32 small pretzels there is only 3.5 grams of fat in each one.**


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.