VDO of Sugar Lump Cinnamon Bread from my Vintage Cookbook Collection
Sugar Lump Cinnamon Bread from my Vintage Cookbook Collection Video Clips. Duration : 17.52 Mins.We had a good read. For the benefit of yourself. Be sure to read to the end. I want you to get good knowledge from Crescent Roll Recipe. I am so sorry this video is so long!! If I did not say so in the video, if I were to remake this, I would double, maybe even triple the insides with white sugar vs. the sugar lumps. I made this because the thought of the sugar cubes intrigued me to no end. However, on day 2-3-4-5, etc. when you reheated it, those sugar lumps never really "dissolved" like the first day right out of the oven. Recipe ingredients 1 cup milk 1/2 cup butter or margarine 1/2 cup granulated sugar 1 teaspoon salt 2 packages yeast 1/3 cup warm water 1 tablespoon vanilla extract 1 egg 5 1/2 to 6 cups all-purpose flour Filling: 1/4 cup soft butter or margarine 1 tablespoon cinnamon 50 sugar cubes Recipe method Combine milk and butter and heat to scalding. Add sugar and salt and cool to lukewarm. Soften yeast in the 1/3 cup warm water. Add vanilla extract and egg to milk mixture. Add softened yeast. Add flour gradually as needed. Knead dough on floured surface until smooth. Let rise until double. Punch dough down and divide in half. Roll each half to a 12 x 15-inch rectangle. Filling: Mix together butter, cinnamon and sugar cubes. Use half on each rectangle, spreading as evenly as possible. Roll up and pinch edges to seal. Place in greased bread pans and let rise until double for 30 to 35 minutes. Bake for 30 to 40 minutes at 375 degrees F. This came from my 100 Bake-Off Recipes (from the 20th annual Bake Off) held in Atlanta, Georgia in 1969. Pillsbury. Price of the cookbook was 98 cents. I got it at ...
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