Cinnamon Nut Roll Coffee Cake

Check out this amazing Cinnamon Nut Roll Coffee Cake. While it is called a coffee cake, it really is a brioche bread, with all of the richness of eggs and lots and lots of butter. 

And, it's "no knead!" The dough is stirred the night before and left in the refrigerator overnight. It is kind of a sticky mess when you first put it together, but it comes together during the cold fermentation. It also seems like not enough dough at all for a bread the size of an angel food cake. Well... it is... surprisingly enough. 

Mexican Hot Chocolate Cookies

These Mexican hot chocolate cookies are deeply chocolaty, and spiced with cinnamon, cayenne pepper, and black pepper. 

The edges of these Mexican chocolate cookies are coated in a mixture of cinnamon and sanding sugar to add some crunch and sparkle.

Coffee Cake Muffins

Coffee Cake Muffins with cinnamon, pecans, and streusel, all of the flavors from your favorite coffee cake in a portable muffin.

These coffee cake muffins are both topped with and filled with a cinnamon, brown sugar, and pecan streusel.

Vanilla Pear Muffins

These Vanilla Pear muffins are loaded with chopped Bosc pears. The are so crazy moist and flavorful, and they are topped with crunchy walnut and cinnamon sugar topping.

These vanilla pear muffins are also spiced with cinnamon and nutmeg, and include lots of chopped walnuts.

Butternut Squash Muffins

These butternut squash muffins remind me of carrot cake or zucchini bread, so sweet, dense, and moist. 

These butternut squash muffins are loaded with grated butternut squash, and are flavored with cinnamon, brown sugar, and pecans. They are drizzled with a very grown up vanilla, citrus zest, and sour cream topping when served.

Cinnamon Raisin Struan Bread

This cinnamon raisin struan bread is loaded with handfuls of various grains, giving it a complex flavor. 

This cinnamon raisin struan contains uncooked polenta, rolled oats, bran, cooked brown rice, and buttermilk, along with raisins and a cinnamon swirl. It is a variation of the many harvest breads that Peter Reinhart, author of several books on bread and pizza, has created.

Multigrain Snickerdoodles

The recipe for these Multigrain Snickerdoodles takes the traditional cinnamon cookie and adds whole grains, including rolled oats, barley flour, and whole wheat flour. 

These Multigrain Snickerdoodles, made with 100% whole grains, are so tasty. All of the whole grains add lots of dietary fiber to the cookies. The barley flour adds a lovely sweet, nut-like flavor, the oats add texture, and the whole wheat adds more depth of flavor.

Cinnamon Coconut Rolls

These Cinnamon Coconut Rolls are a wonderful breakfast treat! 

These cinnamon coconut rolls consist of a super soft and light dough wrapped around a moist coconut filling. They are wonderful warm, and can be reheated with a 20 second turn in the microwave.

Doughnut Muffins

These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss. 

The technique for these doughnut muffins involves creaming the butter and sugar, which helps create a cake-like texture. Once the dry and wet ingredients are combined, the tops of the muffins are brushed with melted butter, and then dipped in cinnamon sugar.

Blueberry Cornmeal Sourdough Muffins

These Blueberry Cornmeal Sourdough Muffins are perfect for bakers who keep a sourdough starter around for making bread.

One of the things about maintaining a sourdough starter is the requirement to discard some of it prior to feeding it. Unless you are a professional baker and make sourdough on a daily basis, you will have to eventually throw out a good portion of your starter when you double it with more flour and water. Otherwise, as anyone who is mathematically inclined and familiar with the term "exponential" will realize, the starter will eventually pretty much take over your house.

Cranberry Breakfast Buns, or "This is Not a Cinnamon Roll" Roll

These cranberry breakfast buns are a pretty amazing way to take your favorite cinnamon bun recipe to another level.

Over 100 Amazing Bread Recipes

From boules, sandwich loaves, flatbreads, pizzas, rolls to crackers, here are over 100 amazing bread recipes to try!

Almost every culture and religion has it's bread, and the varieties are endless. It's amazing what you can create with flour, water, salt, and yeast. For me, baking bread is therapeutic. As you can see by my Recipe Index, I have baked a lot of it, and every time, I am amazed. I have been known to sit by my oven window to watch the "oven spring," that extra oomph from the heat. 

Need some ideas for baking bread? Check out all of these amazing breads below! 

Conchas (Mexican Shell Bread)

I am totally excited by these Conchas!

Cinnamon Raisin Oatmeal Bread

This cinnamon raisin oatmeal bread is super easy to make, and is the perfect bread for breakfast toast. It is also wonderful for French toast and peanut butter sandwiches.

There's something about toasted raisin bread spread with melty salted butter for breakfast.... and it's full of whole grains... a little healthy with your butter.

Romanian Easter Bread | Cozonac

This month, the Bread Baking Babes are making Romanian Easter Bread.

I posted my braided dough on a bread baking group, and a sweet person posted, "Cozonac! It looks perfect! I'm Romanian and I know!" How cool is that? I'm pretty sure she is referring to Elle's (the Bread Baking Babes' kitchen of the month) bread, which I also posted, but I still beamed with pride. Bread geeks do that.

Cranberry Pumpkin Rolls

These cranberry pumpkin rolls are so soft and tender. I think they would be perfect for your Thanksgiving bread basket. I also think they would be even more perfect with Thanksgiving leftover dressing, gravy, mashed potatoes, and sliced turkey sandwiched in the middle. Seriously.

The dough is incredibly easy to make. Just toss all of the ingredients into a stand mixer and mix until blended. Add the fruit and candied ginger, form the dough into 24 balls, and bake them in a 9 inch by 13 inch cake pan.

The pumpkin puree adds such an amazing softness to the dinner rolls, without any added fat. These will definitely be on my Thanksgiving menu.

Cranberry Pumpkin Rolls

Ingredients

4/3/4 C (20 ounces) unbleached all purpose flour

1 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/4 C (1 3/4 ounces brown sugar

1 1/2 tsp salt

1 T instant yeast

3/4 C (6 ounces) canned pumpkin

2 large eggs

3/4 C (6 ounces) water

1/4 C (2 ounces) softened unsalted butter

3/4 C (4 1/2 ounces) dried cranberries

1/4 C (1 1/2 ounces) diced crystalized ginger
1/4 C butter, melted

Instructions

1. Add all of the ingredients, with the exception of the cranberries and crystalized ginger, into the bowl of a stand mixer, and mix on medium low for about seven minutes. The dough should be smooth and soft. Adjust the the flour and water as necessary. 
2. Add the cranberries and ginger and knead for another minute, until fully incorporated.
3. Place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, about 90 minutes.
4. Oil a 9 inch by 13 inch cake pan. Preheat the oven to 350 degrees F.
5. Divide the dough into 24 equal pieces, about 54 grams each. Form each piece into a ball and place each into the cake pan, seam side down. Cover the cake pan with oiled plastic wrap. Let the pan rest for about an hour, until the rolls are puffy.
6. Bake the rolls for about 25 to 30 minutes. 
7. Remove the rolls from the oven, and brush them with the melted butter.
8. Turn the rolls out onto a cooling rack to cool. 
9. These rolls can be served warm or at room temperature. 

Recipe from King Arthur Flour

More pumpkin themed breads! 

• Cream Cheese Filled Pumpkin Muffins from That Skinny Chick Can Bake
• Crusty Pumpkin Rosemary Bread from Culinary Adventures with Camilla
• Giant Pumpkin Spice Cinnamon Rolls from girlichef
• Pumpkin Chocolate Pocky Muffins from NinjaBaking.com
• Pumpkin Seed Breadsticks from Never Enough Thyme

Cinnamon Apple Twist Bread

This cinnamon apple twist bread has these things going for it:

1. It's beautiful.
2. It's delicious.
3. It's impressive.
4. It's easy.
5. Your friends will admire you. 

What more do you need?

The dough is rolled up like cinnamon rolls, but instead of slicing the rolled up dough cross wise like the rolls, the dough is sliced lengthwise, and then braided, cut side up, to create this gorgeous swirly bread.

These loaves would be perfect for breakfast or brunch. You could also leave off the glaze if you want something a bit less sweet. I think it would be awesome as a hostess gift with the glaze on the side.

The apple filling calls for Intant ClearJel, which is a thickener that is great to use with fruit pie fillings. I happened to have it on hand (of course I did, because you never know, right?). f you don't have it, you can use flour, corn starch, or tapioca.

Cinnamon Apple Twist Bread

Dough

13 ounces pastry blend flour (or a blend of 65% all purpose and 35% cake flour)

1 1/2 ounces potato flour or potato flakes

3 T sugar

1 1/2 tsp instant yeast

1 1/4 tsp salt

3 T slightly softened butter

1 tsp vanilla

1 large egg

1 C milk

Filling

1/2 C sugar

3 T Instant ClearJel or flour

1 tsp cinnamon

1 C peeled and grated apple (about two large crisp apples), I used Braeburn

1 T lemon juice

Glaze 

2 ounces powdered sugar

1/2 tsp vanilla

1/2 tsp boiled cider (optional)

1 T apple juice

Instructions

Dough

1. In the bowl of a stand mixer, mix all of the dry ingredients with a whisk. 
2. Add the rest of the ingredients and mix for about a minute until the dry ingredients are wet. Cover with plastic wrap and let rest for 30 minutes. 
3. Knead the dough with the dough hook for 10 minutes. The dough should be slightly sticky, so add a bit of water if the dough is too dry. 
4. Put the dough in an oiled bowl and spray the top with spray oil. Cover and let rise until doubled, about 90 to 120 minutes.

Filling

1. Mix the cinnamon, ClearJel or flour, and sugar in a medium bowl. 
2. Mix the apples and lemon in a small bowl. Toss them with the cinnamon sugar mixture.
3. Cover and set aside.

Assemble the Loaves

1. Turn the dough out onto a lightly floured work surface and press it down gently to deflate it. 
2. Divide the dough into two equal pieces and roll each into 10 by 12 inch rectangles. 
3. Spread the filling over each piece and roll, starting with the 12 inch side, into logs. 
4. Cut each log in half lengthwise, and keeping the cut side up, twist the two pieces like a braid, and press the ends together and tuck them under (see the loaf above). Repeat with the second log. 
5. Place the twists onto a parchment lined baking sheet, cover with plastic wrap, and let rise until puffy and nearly doubled, about an hour or two. 
6. Preheat the oven to 350 degrees F. Bake the loaves for 30 to 35 minutes. Cool on a wire rack for about an hour before glazing. 
7. Using a fork, drizzle the bread with the glaze. 

This recipe was slightly adapted from King Arthur Flour and is the recipe that the bakers of the Avid Bakers Challenge are making for October. 

Lardy Cake

"Lardy Cake." Is it a cake? Is it a bread? This might be a Saturday Night Live Shimmer skit.

Lardy cake is actually a yeasted sweet bread originating from southern England. It is also known as Lardy Bread as well as many other names, according to the Interwebs (just do a search on "lardy cake"). Evidently, it is a tea time and holiday treat, originally made with yeasted dough, lard, spices, and dried fruit.

This is a "modern" lardy cake recipe, which substitutes butter for the lard. The recipe for this dough contains only 35 grams of fat (a little over 2 T), in this case, butter. The filling contains 100 grams of butter (a little more than 1/2 C).

This bread/cake was chosen by Lien of Notitie van Lien of The Bread Baking Babes for the December Bread for the Babes and Buddies to bake. Check out her post for fabulous step-by-step photo instructions to create this great laminated dough. I forgot to add the raisins (I weighed them and then discovered them sitting on the scale after I had layered the dough), and the bread was fine without them.

The flavor is comparable to cinnamon rolls, but much lighter. The bread is delicate and ethereal, with layers that you can peel off and enjoy... and it's way easier than croissants.

Lardy Cake

Ingredients

Bread

375 g bread flour

1 1/2 tsp instant yeast

1 T sugar

3/4 tsp salt

35 g unsalted butter, melted and cooled

200+ ml milk, warmed to about 100 degrees F (I had to use a bit more as it was a very stiff dough)

Filling

100 g butter, softened

75 g dark brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

75 g raisins (I left these out)

1 egg, for a glaze

Instructions

1. Mix the dough in the bowl of a stand mixer, place it in an oiled bowl or dough rising bucket, and allow to rise, covered, until doubled. Mine took about an hour. The dough can also be kneaded by hand. 
2. While the dough is rising, prepare a 9 inch cake pan or springform pan by spraying it with spray oil, and lining the bottom with parchment. Spray the parchment. 
3. Mix the butter, brown sugar, cinnamon, and nutmeg with a spoon until creamy. Add the raisins if using. 
4. Roll the dough out onto your counter to a 10" by 20" rectangle. 
5. Spread the filling over 2/3 of the rolled out dough (lengthwise). 
6. Take the part of the dough that does not have filling on it and fold it over to cover half of the filling on the rest of the dough. Fold the other side over the first fold, like an envelope. Pinch all of the seams closed. Cover and let rest for 5 minutes. 
7. Using a rolling pin and your hands, gently roll and press the dough into a 12" by 6" rectangle, fold it into thirds, cover with plastic, and let it rest for 5 minutes. 
8. Repeat three more times. Work gently with the dough so that the dough does not break and you squeeze out all of the filling. A bit of mine squished out, but not too much. You can also patch holes as needed.
9. Once you have finished folding the dough, press it into the cake pan as best you can. It will fill in the gaps when rising and in the oven. 
10. Cover with plastic and allow to rise until doubled. Mine took about an hour.
11. Preheat the oven to 350 degrees F. 
12. Lightly slash the dough with a sharp razor or knife (I'm not sure why) in a cross hatch pattern, and brush with the egg wash. 
13. Bake for 30 to 35 minutes, until an instant read thermometer reads about 185 to 190 degrees F, and the top is a deep golden brown. 
14. Allow the bread/cake to cool in the pan for 5 minutes, and then remove from the pan, peel off the parchment, and allow to cool on a wire rack. 
15. Serve warm or at room temperature. 

This recipe is from Warm Bread and Honey Cake: Home Baking from Around the World.

Update: I'm pretty excited to report that an English friend from the Artisan Bread Bakers Facebook page let me know that Lardy Cake is "a traditional West Country tea bread with slightly different recipes from different counties." Mine, without the raisins, is similar to those from Hampshire. So there you go!!!

Sharing with Yeastspotting

Cinnamon Swirl Pumpkin Rolls

One of the things I like about this cinnamon swirl pumpkin roll recipe is, while it is incredibly tasty and sweet, it is relatively low in fat compared to most cinnamon roll recipes (I said "relatively" so take this with a grain of salt), compared to most cinnamon bun recipes. It is also easy to make.

Just throw all of the ingredients into the bowl of a stand mixer and knead. If you have a kitchen scale, you don't even have to get much else dirty.

These roles are best served warm fresh out of the oven. The next day, I recommend a 10 second turn in the microwave to freshen them up. Really tasty.

Cinnamon Swirl Pumpkin Rolls Recipe

Recipe slightly adapted from King Arthur Flour 

Ingredients

Dough

8 ounces (by weight) canned pumpkin puree

2 large eggs

2 ounces warm water (less if it's really humid)

2 ounces softened butter

10.5 ounces unbleached all purpose flour

7 ounces white whole wheat flour

1 ounce dry milk powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 1/2 ounces brown sugar

1 1/2 tsp salt

2 tsp instant yeast

Cinnamon Swirl

3/4 C sugar

1 T ground cinnamon

Glaze

2 ounces confectioners' sugar

1/4 ounce butter

1 3/4 tsp milk

Instructions

1. Add all of the dough ingredients into the bowl of a stand mixer and stir until the ingredients are moistened.
2. Knead the ingredients with the dough hook for about 7 minutes, until you have a smooth dough. 
3. Place the dough into a lightly oiled bowl, cover with plastic wrap, and allow to rise for about 90 minutes, until doubled. 
4. Roll the dough out into a 14" by 22" rectangle. 
5. Spread the cinnamon sugar over the dough, leaving 1 inch of a short edge free. 
6. Roll the dough up into a log, ending with the short end that is not covered with filling (so that you can seal up the log).
7. Cut the dough into 9 equal pieces and place them into an oiled 9 inch square pan. Pat them down so that the pieces touch.
8. Cover and let rise for about an hour. In the meantime, preheat the oven to 375 degrees F.
9. Bake for about 25 to 30 minutes. 
10. Turn the rolls out onto a wire rack to cool and make the glaze by mixing the ingredients.
11. While the rolls are still warm, drizzle them with the glaze. 

Sourdough Cinnamon Raisin Bread

This sourdough cinnamon raisin bread is pretty phenomenal. It's loaded, I mean really loaded, with with plump raisins. I love the contrast between the sweet raisins and the mild sourdough. It makes the absolute best toast for breakfast (with butter of course).

The dough is fairly high in hydration, so it's a little sticky. When working with it, lightly flour your work surface and your hands, and be sure to have both a dough scraper and bench knife to work with the dough. Keep dipping your hands in flour. It's messy, but it's worth it.

You can control the amount of cinnamon sugar you add and cut back on the raisins if you like. I chose to go really light on the cinnamon sugar swirl but go full on with the raisins. When I am running late in the morning, two slices of this toast makes a quick and totally filling breakfast.

This bread takes about five hours to make (most of this time is inactive), but don't let that intimidate you. It is actually really easy. Just be sure to use freshly fed and bubbly sourdough starter.

The original recipe for this bread calls for a biga, which is a mix of flour, water, and a little bit of yeast that is allowed to ferment in the refrigerator overnight. I adjusted the flour and water for my 100% hydration sourdough starter. The recipe has been adapted from Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery.

For a sourdough raisin bread with no additional yeast, be sure to try Cinnamon Raisin Sourdough Bread. 

Sourdough Cinnamon Raisin Bread

Makes 2 loaves

Ingredients

2 ounces warm water (105 to 115 degrees F)

1 1/4 tsp active dry yeast

397 g ripe sourdough starter

13 ounces room temperature water

600 g unbleached all purpose flour

12 g Kosher salt

425 g dark raisins

1/4 C plus one T sugar mixed with 1 T cinnamon (I used only about a tablespoon of this mixture and reserved the rest for cinnamon toast)

Extra flour and water to make adjustments to the dough

Instructions

1. In the bowl of a stand mixer, combine the warm water and yeast and let stand for about 3 minutes. 
2. Add the starter and room temperature water and stir until everything is dissolved. 
3. Add the flour and salt and continue to stir with a dough whisk or wooden spoon until you have a shaggy ball of dough. 
4. Knead with the dough hook for about four minutes. Cover with plastic wrap and let the dough rest for for 20 minutes. 
5. Knead with the dough hook for about 5 minutes, adding flour or water by the tablespoon until the dough is tacky and elastic. The dough should be fairly sticky but just clear the sides of the bowl. 
6. Place the dough into an oiled dough rising bucket or bowl and cover with plastic wrap. Let it rise for 60 minute. 
7. At the 60 minute mark, reach into the bowl and gently push down on the dough. Pull the dough up from all four "sides" and stretch it and fold it over itself. Flip the dough over and place it seam side down. Re-cover the dough and allow it to rise for another 45 minutes, until doubled (mine was tripled). 
8. While the dough is rising, place the raisins in a bowl and add just enough warm water to reach just below the level of the raisins. 
9. Oil or butter two 9 inch by 5 inch bread pans and preheat the oven to 450 degrees F and drain the raisins. 
10. Lightly flour a work surface and turn the dough out onto it. Lightly flour your hands and press the dough into a 14 by 12 inch rectangle. With a bench scraper, cut the dough into two pieces. 
11. Sprinkle the pieces with the cinnamon sugar and then press the raisins into the dough. There are a lot of raisins. Just go with it. 
12. Roll up the dough pieces into logs and place them into the two bread pans, seam side down. Cover with plastic wrap and allow to rise for 60 to 90 minutes, until doubled. 
13. Bake the loaves for 15 minutes, and then reduce the heat to 375 degrees F. 
14. Bake for another 20 to 25 minutes, until the internal temperature of the bread reaches about 190 degrees F. If the loaves are getting too dark, tent with foil. 
15. Cool the loaves in the pans for 5 minutes, and then remove them from the pans and cool completely on cooling racks. 

Enjoy!

Submitted to Yeastspotting