Cinnamon strudel bread – Follow Us

Cinnamon strudel bread It's a simple light bread with a soft crumb, golden crust, and a delicious cinnamon and sugar swirl. Becoming a master bread baker can be easier than you think!

This recipe is a delicious twist on my family favorite. Homemade bread. The cinnamon sugar turns in the middle and tastes top. When you crave Cinnamon bunmix this up Cream cheese sauce and spread on a slice of warm bread. Here is heaven!

Cinnamon strudel bread on cutting board

Homemade cinnamon bread is a light and fluffy bread made from simple ingredients. This makes it one of the top ways to commence your bread-making journey! If it's your first time trying to make bread from scratch, this simple recipe is a good place to commence. There's a bit of time to count, but believe me, the aroma of freshly baked cinnamon strudel bread is worth the wait!

Follow this simple guide to make the top cinnamon tortillas, and learn how to knead dough, sample dough, and homemade bread. Cinnamon sugarand cook until everything is golden brown. It is a versatile bread that can be fried in the morning for breakfast or consumed as a take-away snack in the afternoon. Be sure to keep this recipe handy. A recipe your kids will inquire you to prepare over and over again.

Cinnamon strudel bread ingredients collage

How to make homemade cinnamon bread

  1. Preparation. Put the yeast and sugar in a small bowl with lukewarm water (not too hot or you will kill the yeast). Leave it on until it bubbles.
  2. Combine. Mix melted butter, sugar, condensed milk, and salt in the bowl of your stand mixer (or in a large mixing bowl if you are mixing by hand). Add the active yeast mixture and mix them together.
  3. Knead. Add 3 cups of flour and mix with the bread hook. Then add 1 cup at a time until 5 cups have been added. Merge further. You no longer want the dough to stick to your hands or the sides of the bowl. So if you beat 5 cups of flour, add half a cup of flour until it's no longer sticky.
  4. Rise. Cover the ball of dough and shorten the sides of the bowl and cover the bowl with a warm towel. Put it near the window (alternatively, some prefer an area with no hot airflow), it will rise until it doubles. About 1.5 hours, depending on the temperature of your home.
  5. Punch & Roll. When the batter rises from the sides of the bowl, beat it and place it on a floured surface. Knead for a few minutes and then divide the dough into 2 parts. Open each of them in the shape of a rectangle.
  6. Sprinkle. Scatter the cinnamon and sugar mixture over each rectangle, leaving about an inch around the edges. Roll the dough into a log and tuck the ends under it. Put in 2 oiled bread pans.
  7. Get up again. Cover it up and let it rise again. Preheat your oven just before the rise time has elapsed.
  8. To bake. Put the nuts in the oven and bake until golden brown. When you knock on it, it feels hollow. Take it out of the oven and let it cool before serving. If you want, apply melted butter on it and enjoy!

Cinnamon strudel bread ingredients collage

Tips and variations

  • Test your yeast. If it doesn't foam or commute texture when mixed with warm water and sugar, it means your yeast is no longer active. You need to discard the fresh active dry yeast and buy fresh active dry yeast.
  • Add raisins. Sprinkle 1/2 cup of raisins in the cinnamon mixture and drink some homemade cinnamon raisin bread!
  • Full grain. You can Whole grain bread with a cinnamon strudel, if preferred.
  • French toast. Use a couple of slices and make cinnamon sugar French toast. You don't have to wait for a fancy brunch or a special occasion!
  • Use bread flour. Use bread flour if you can help. It has a different texture than the multipurpose fabric and can hold the weight of a cinnamon swivel. It can definitely be used for multipurpose purposes if you have this. You will detect a difference in the crumb, but it's still great.
  • Rise. Depending on your environment, the rise time is sometimes a trial and error. Yeast needs the heat to rise, but then again only to a point. If you obtain stuck in an area with no hot airflow, try the drawer under your oven. If your space is quite humid, you can adjust it from the window. Take a look at that and see if you need to make any adjustments. It can be helpful to cover it with plastic wrap before covering it with a towel.
  • Mixer stand. You don't need it, but you will definitely appreciate having one! Of course, if you skipped the day at the gym, knead it with your hands 🙂

Cinnamon strudel bread in a pan

Storage and freezing

Fortunately there are 2 loaves of bread! If you have leftovers, you can store them in an airtight container in the refrigerator. Up to 3 days. Otherwise, if you plan to freeze one of your breads later, Up to 3 months.

Cinnamon strudel bread slice on the table

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Course: loaf

Local cuisine: American

Keyword: Cinnamon strudel bread

Preparation time: 20th minute

Cooking time: 25th minute

Rise time: one hour 30th minute

Total time: 2 .. Clocks 15th minute

Portion: 32 (2 loaves)

Calorie: 115

Cinnamon strudel bread is a simple light bread with a soft crumb, golden crust and a delicious cinnamon and sugar swirl. Becoming a master bread baker can be easier than you think!

  • 2 .. Glass warm water
  • 2 1/2 teaspoon Dry yeast
  • 1/2 tablespoon Sweets
  • 1/4 Cup melted butter and more on bread
  • one tablespoon kosher salt
  • 1/4 Cup Sweets
  • 1/2 Cup Condensed milk
  • 5-7 Glass Bread flour White or wheat will work too; can use more if needed
  • one tablespoon shorten or butter

Cinnamon mix

  • 1/2 Cup Granulated sugar
  • 4th teaspoon cinnamon
  • Put the yeast and sugar in a small bowl. Pour warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes or until it's kind and bubbly.

  • Combine melted butter, sugar, condensed milk, and salt in a large mixing bowl. When your yeast mixture is alert, add them together and mix.

  • If you're using a stand mixer, attach your bread hook, then pour in 3 cups of flour. If not, you can mix / knead. Then add 1 glass of flour at a time and mix. When you have 5 cups of flour in the bowl, add half a cup at a time until the batter no longer clings to the edges. You will now cognize it's done if your fingers aren't stuck to the dough.

  • Then cover the ball of dough, shorten the sides of the bowl and cover the bowl with a warm towel. Set it by the window and let it rise (about 1.5 hours). When it rises above the bowl, beat it and place it on a floured surface.

  • Knead the dough for 2-3 minutes. Cut the dough in two and roll out into a rectangle.

  • In a small bowl, mix the sugar and cinnamon. Sprinkle the cinnamon sugar on top, leaving 1 inch around the edges. Tightly roll the dough into a log and tuck the ends under it. Then put it in 2 oiled bread pans.

  • Let the bread rise again for about 1 hour.

  • Preheat the oven to 375 ° F. Bake for 25-30 minutes or until it looks hollow if you touch it lightly. If it browns too quickly, cover the bread with foil.

  • Remove from oven and allow to cool. Apply melted butter on top. Cut it and enjoy. Store in a sealed container for 3 days or freeze for up to 3 months.

Optional: If you sprinkle the cinnamon mixture on top, you can also sprinkle half a cup of raisins on top.

Calorie: 115kcal | Carbohydrates: 20thG | Protein: 3G | Fat: 3G | Saturated fatty acids: oneG | Trans fat: oneG | Cholesterol: 5mg | Sodium: 237mg | Potassium: 42mg | Fiber: oneG | Sweets: 5G | Vitamin A: 55IU | C vitamin: onemg | Calcium: 17thmg | Iron: onemg


Cinnamon strudel bread slice on plate

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Jamielyn nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of the Follow Us Cookbook. Jamielyn loves to hunt four small monkeys and sleep with her husband on the sofa when he's not creating in the kitchen.

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