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Double-Quick Cinnamon Streusel Coffee Bread

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  • Prep Time 15 min
  • Total Time 1 hr 50 min
  • Servings 8

This easy one-bowl recipe from Betty Crocker’s Good and Easy Cookbook is a brunch classic you’ll want to make again and again.

Megan  DeKok Recipe by Megan DeKok
March 31, 2015

Ingredients

Cinnamon Streusel Topping

1/2
cup chopped nuts
1/3
cup granulated sugar or packed brown sugar
2
tablespoons Gold Medal™ all-purpose flour
2
teaspoons ground cinnamon
2
tablespoons butter, softened

Coffee Bread

1
package active dry yeast
3/4
cup warm water (105°F to 115°F)
1/4
cup granulated sugar
1
teaspoon salt
2 1/4
cups sifted Gold Medal™ all-purpose flour
1/4
cup butter, softened
1
egg

Directions

  • 1 Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together or rub Cinnamon Streusel Topping ingredients; set aside.
  • 2 In large bowl, dissolve yeast in warm water. Add 1/4 cup sugar, the salt and 1 cup of the flour; beat thoroughly 2 minutes. Add 1/4 cup butter and the egg; gradually beat in remaining flour until smooth.
  • 3 Drop small spoonfuls of dough over entire bottom of pan. Sprinkle with cinnamon streusel topping. Cover; let rise in warm place 50 to 60 minutes or until doubled in size.
  • 4 Heat oven to 375°F. Uncover dough. Bake 30 to 35 minutes or until brown. Immediately turn bread out of pan onto serving dish. Serve warm.

Expert Tips

You can make this the day before and warm it for breakfast in a 200°F oven for about 10 minutes.

Top or dunk bread in maple syrup for some additional sweetness.

Nutrition Information

No nutrition information available for this recipe.

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