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Double-Quick Cinnamon Streusel Coffee Bread

  • Prep 15 min
  • Total 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. MORE + LESS -

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

Steps

Hide Images
  • 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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