I love Cinnamon Bread and have made it often using my sour dough starter. It’s good, but recently I was flipping through an old bread cookbook of mine, and found a recipe for Cinnamon Swirl Bread that is out of this world! It’s a little different than any recipe I’ve made or eaten. Each short side is rolled up toward the middle, making the cutest slices!
The filling has brown sugar, cinnamon and walnuts in it. When I put a piece of this in the toaster, buttered it a little and sprinkled cinnamon and sugar over the slice, it was heaven! It made a wonderful breakfast, alongside my scrambled eggs. It’s kind of like having a cinnamon roll, only it’s not nearly as fattening!
For quite a few years I have been baking these Cream Cheese Danishes because after making them the first time, I was hooked! I usually make them for gifts at Christmas time, but save one for our family’s holiday breakfast!
It’s hard to believe these are light, but they are, but they taste every bit as good as any danish you could purchase at a lovely bakery! I made this recipe up last week and have been enjoying a little sliver with my coffee, fruit, yogurt and granola each morning. It’s made this a much anticipated meal! It’s soooo good!
These do take a little time, but I usually make the dough in the evening, stick it in the fridge, and then finish making them the next day. They are so worth the effort! You get four large danishes out of this recipe. Whoever you choose to share this with, will be your humble servant for life! (!) Okay, maybe not life, but they’ll love you for your kindness!
I like to set them on a piece of thin cardboard, covered with foil, then slide them into one of my large bread bags and tie with a ribbon. The cardboard will keep the delicate danish from breaking. You could top these with almonds, if you wish!
Here’s the lightened up recipe from Cooking Light ~
Step 1 To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight (my preference).
Step 2 To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
Step 3 Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
Step 4 Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch-deep) “X”s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
Step 5 Preheat oven to 375°.
Step 6 Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
Step 7 To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.
These are amazingly easy…really! I hope you’ll try them! You’ll keep making them, like I do. I’m sure!
Could you enjoy a little danish with coffee in the morning? It makes morning even sweeter in my book!
RefreshHer 