Cinnamon Swirl Bread Recipe (2024)

FAQs

Why does my cinnamon swirl bread separate? ›

Sugar is hygroscopic, meaning it attracts water. As the dough proofs, the cinnamon-sugar filling encased inside starts to melt and liquefy. If there's not another ingredient mixed into the filling, the liquid begins to seep out of the swirl, leaving behind a gap and pooling in the bottom of your pan.

Cinnamon rolls (also referred to as cinnamon buns and cinnamon swirls) are believed to have originated in Sweden and then made their way to the United States. To make cinnamon rolls, a mixture of cinnamon, sugar, and butter is spread onto a flat sheet of sweet dough.

Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides.

Contains ingredients that may contribute small ...

Both refined oils and fully hydrogenated oils contain small amounts of unhealthy artificial trans fats and contribute to the total intake of trans fat in the diet (Biofortis 2014).

Cinnamon rolls are notably very elastic and stretchy. As the dough bakes, it will expand and cover more space than you'd think. If you want perfectly-cooked cinnamon rolls, you need to give enough space for the rolls to expand during baking.

That being said, many home recipes, particularly older ones, use more yeast than this; so when you double or triple the yeast, you may find that your dough is rising too fast—faster than you can comfortably deal with it.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

But its English variations are countless too: roll, bun, bunny, swirl, snail... As long as it has cinnamon in it, we'll eat it.

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 ...

Make Ahead Instructions – Freezing: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover tightly and freeze.

Who makes cinnamon swirl bread? ›

Thomas'® Cinnamon Swirl Bread | Thomas' Breads.

Raisin Swirl bread has a 21 day shelf life and is made without preservatives. Freezes very well. INGREDIENTS: Unbleached, Unbromated, and Unenriched Milled Wheat Flour (contains malted barley flour), Water, Sugar, Palm Oil, Yeast, Salt, Brown Sugar, Cinnamon, Butter.

1 serving of hillbilly, old fashion multigrain bread (Roush Inc.) contains 140 Calories. The macronutrient breakdown is 76% carbs, 10% fat, and 14% protein. This is a good source of riboflavin (b2) (131% of your Daily Value).

Cinnamon rolls will collapse if there isn't enough structure to hold them up. This could happen if... The amount of moisture your flour absorbs will differ according to the type of flour you're using and the humidity of your environment.

The dough was either too wet or too dry, The slashing of the dough wasn't sufficient or you didn't do it, Under proofing, Shaping and the skin tension.

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.