Best 3 Bakery Style Cinnamon Bursts Recipes

COPY CAT GREAT HARVEST CINNAMON BURST BREAD

Steps:

• Combine 4 cups flour, yeast and sugar in a large mixing bowl.
• Add water, eggs and oil, beat well until it has the consistencey of cake batter.
• Stir in salt, 7 more cups of flour. to bring the dough to a smooth, "bread dough" consistency.
• Knead in stand mixer with dough hook or by hand for 10 minutes.
• Add up to 1 more cup of flour if needed.
• Fold in cinnamon chips gently to avoid melting. *Alternately you could roll the divided dough into a rectangle and press the chips into the dough. Roll the dough up from the short side and tuck the ends under before placing in a greased loaf pan.
• Place dough in greased bowl, cover and let rise for one hour, or until doubled.
• Punch dough down and shape dough into four loaves.
• Allow to rise for another hour, or until doubled.
• Bake at 375 for about 30 minutes .

BAKERY-STYLE CINNAMON BURSTS

Steps:

• In medium bowl, mix 1 1/2 cups of the flour, 1/4 cup granulated sugar, the salt and yeast. Add warm water, 3 tablespoons butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.
• Grease 12 regular-size muffin cups, 2 3/4x1 1/4 inches, with shortening or cooking spray. In small bowl, mix 1/2 cup granulated sugar and the cinnamon. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Pinch each piece into 6 small balls. Roll balls in melted butter, then roll in cinnamon-sugar. Place 5 balls in each muffin cup; top with 1 ball in center. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until double in size.
• Heat oven to 400°F. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack (place rack on waxed paper to catch glaze drips). In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over rolls. Serve warm.

CINNAMON PASTRIES

Steps:

• In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk.
• In a small, shallow bowl, mix 3/4 cup sugar and cinnamon.
• Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.