Cinnamon Swirl Bread
- 1/4 cup (50 mL) sugar
- 2 tsp (10 mL) cinnamon
- 1 egg white
- 1 tbsp (15 mL) water
- 2 pkg (11 oz/311 g each) refrigerated French bread dough or 2 pkg (283 g each) refrigerated pizza crust
- 1/2 cup (125 mL) walnuts, chopped, divided (optional)
- Maple Spread
- 1/4 cup (50 mL) maple syrup or pancake syrup
- 1 pkg (250 g) cream cheese, softened
Preheat oven to 375°F (190°C). For bread, lightly brush Mini Loaf Pan with vegetable oil. Combine sugar and cinnamon; set aside. Lightly beat egg white and water.
Unroll one package of dough to cover Cutting Board. Brush dough with a portion of egg white mixture. Sprinkle with half the cinnamon mixture and 3 tbsp (45 mL) chopped walnuts, if using.
Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice loaf in half forming two mini loaves; place loaves seam side down into Pan. Repeat with remaining dough and bread ingredients. Make a deep cut down length of each loaf without cutting through ends. Brush loaves with egg white mixture. Sprinkle with remaining nuts.
Bake 25-30 minutes or until golden brown. Remove from oven; cool in Pan 5 minutes. Remove loaves from Pans, cool completely.
For spread, gradually add maple syrup to cream cheese. Whisk until well blended. Serve with slices of bread.
- 4 loaves
Nutrients per serving:
U.S. Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 26 g, Protein 5 g, Sodium 290 mg, Fiber 0 g