Jeff and I would like to wish all of you a very Merry Christmas. We
hope those of you who celebrate get all you wish for. For those of
you who don't celebrate -- have a nice day too. Here is a recipe
that will be nice for a Christmas breakfast ... or ... any day, for
any reason. We will see yo9u after Christmas.
Reggie and Jeff
* Exported from MasterCook *
Bread, Cinnamon Bun
Recipe By :Melanie Barnard
Serving Size : 14 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Desserts Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1/4 cup sugar
1/3 cup chopped toasted walnuts
1 1/2 teaspoons ground cinnamon
Bread:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup sugar
1/4 cup unsalted butter -- softened
1 egg
1 1/4 teaspoons vanilla extract
3/4 cup whole milk
Icing:
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon whole milk -- to 2 T
3 tablespoons chopped toasted walnuts -- *see Note
1. Heat oven to 350F. Spray 8x4" loaf pan with cooking spray. Combine
all filling ingredients in small bowl.
2. Whisk flour, baking powder, baking soda and salt in medium bowl.
3. Beat 1 cup sugar and butter in large bowl at medium speed 3
minutes or until light and fluffy. Beat in egg and 1 1/4 teaspoons
vanilla until smooth and well-blended. At low speed, beat in flour
mixture in 3 parts alternately with 3/4 cup milk, beginning and
ending with flour mixture.
4. Spread one-third of the batter in pan; sprinkle with half of the
filling. Top with half of the remaining batter, spreading gently.
Sprinkle with remaining filling. Spread with remaining batter. Gently
run thin knife through batter to swirl.
5. Bake 50 to 55 minutes or until golden brown and skewer inserted in
center comes out clean. Cool in pan on wire rack 10 minutes. Remove
from pan; cool completely.
6. Whisk powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon of the
milk in small bowl, adding additional milk for desired consistency.
Drizzle over top of bread, allowing to drip down sides. Sprinkle with
remaining 3 tablespoons walnuts; press into icing. Let stand until
set. (Bread can be made 3 days ahead. Cover and store at room temperature.)
1 (14-slice) loaf
TIP *To toast walnuts, place on baking sheet; bake at 350F. for 6 to
8 minutes or until pale brown.
PER SLICE: 235 calories, 7 g total fat (3 g saturated fat), 3 g
protein, 40 g carbohydrate, 25 mg cholesterol, 130 mg sodium, 1 g fiber
Description:
"Love cinnamon rolls but don't have the time to mix, knead, let
rise and bake? Make this fun and delicious quick bread instead! It's
perfect for gift-giving or your own breakfast table."
Source:
"cookingclub.com"
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Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.2%
calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber;
26mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.