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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
  1. Preheat oven to 375°F/190°C. For bread; lightly spray Mini Loaf Pan with nonstick cooking spray. Combine sugar and cinnamon; set aside. Lightly beat egg white and water.
  2. 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.
  3. 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.
  4. Bake 25-30 minutes or until golden brown. Remove from oven; cool in Pan 5 minutes. Remove loaves from Pans, cool completely.
  5. For spread, gradually add maple syrup to cream cheese. Whisk until well blended. Serve with slices of bread.

Yield: 4 loaves

Nutrients per serving: (excluding optional ingredients) 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