Best 6 Quick Buttermilk Cinnamon Bread Recipes

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

QUICK BUTTERMILK CINNAMON BREAD

Steps:

• Mix flour, baking soda and salt in a large bowl.
• In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
• Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
• Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
• Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

BUTTERMILK CINNAMON BREAD

Steps:

• In a large bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8x4-in. or five greased 5-3/4x3x2-in. loaf pans about a third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.

BUTTERMILK CINNAMON BREAD

Steps:

• In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine apple sauce and 1 1/2 cups sugar. Add buttermilk and eggs; mix well.
• Stir into dry ingredients just until moistened. Fill two greased 8 inches x 4 inches or five 5 inches x 2 1/2 inches loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon - sugar. Swirl batter with a knife. Bake at 350 for 45 - 55 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pans for 10 minutes before removing to a wire rack.