Best 2 Cinnamon Flatbread Recipes

Embark on a culinary journey with our delightful Cinnamon Flatbread, where flavors dance harmoniously to create a symphony of taste. This delectable treat is a perfect balance of sweet and savory, with a crispy exterior and a soft, chewy interior that will tantalize your taste buds. Whether you're looking for a quick and easy snack, a delectable dessert, or a unique appetizer to impress your guests, our collection of Cinnamon Flatbread recipes has something for every occasion. From classic cinnamon sugar variations to creative combinations featuring fruits, nuts, and spices, these recipes offer a diverse range of flavors that will satisfy any craving. Get ready to indulge in a delightful culinary experience with our curated selection of Cinnamon Flatbread recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON FLATBREAD

Cinnamon Flatbread image

"Wedges of this chewy cinnamon bread are a big hit with our eight children," writes Patricia Spurrill of Pritchard, British Columbia. "The bread machine does most of the work, so I can move on to other things."

Provided by Taste of Home

Time 55m

Yield 16 wedges.

Number Of Ingredients 13

Ingredients

1 cup water (70° to 80°)
2 tablespoons butter
2 tablespoons nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon toasted wheat germ
2 teaspoons molasses
3 cups all-purpose flour
2-1/4 teaspoons active dry yeast
TOPPING:
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle; transfer to a lightly greased 14-in. pizza pan. Make indentations in top of dough with fingers. Spread with butter; sprinkle with brown sugar and cinnamon. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 30 minutes or until golden brown. Cool for 5 minutes; cut into wedges and serve warm.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 266mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

KAF SOURDOUGH CINNAMON APPLE FLATBREAD

KAF Sourdough Cinnamon Apple Flatbread image

This came from King Arthur Flour and what a great idea. A light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. You may be like me and uncomfortable throwing away the cup of starter you remove from your sourdough each time you feed it. Here's a great use for that unfed sourdough. The recipe works equally well with fed sourdough, too; it may rise a bit more quickly. And, for those of you who don't keep sourdough starter in your fridge, substitute 1/2 cup each lukewarm water and King Arthur Unbleached All-Purpose Flour for the starter. Prep time does not include rising. A HINT: Crimp the edges upward so that the juice from the apple mixture will not run onto the pan or over the pans edge

Provided by Bonnie G 2

Categories Sourdough Breads

Time 1h30m

Yield 1 flatbread, 18 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter
3/4 cup lukewarm water
2 teaspoons instant yeast
3 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 tablespoons nonfat dry milk powder
3 tablespoons olive oil
4 very large firm apples, about 2 pounds
1/4 cup boiled cider
1/4 cup maple syrup

Steps:

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
Arrange the apple chunks atop the dough.
Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

Nutrition Facts : Calories 132.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 200.2, Carbohydrate 25, Fiber 1.6, Sugar 7.3, Protein 2.7

Tips:

Prepare the dough in advance: To save time, you can make the dough up to 24 hours in advance and store it in the refrigerator. This will allow the dough to develop more flavor and will make it easier to work with.
Use a light touch when rolling out the dough: The dough should be thin and pliable, but not too thin. If the dough is too thin, it will be difficult to work with and will tear easily.
Don't overcrowd the pan: When cooking the flatbreads, make sure to leave enough space between them so that they can cook evenly.
Be careful not to overcook the flatbreads: The flatbreads should be cooked until they are golden brown and slightly crispy. If they are overcooked, they will become dry and tough.
Serve the flatbreads warm: The flatbreads are best served warm. You can reheat them in the oven or toaster oven if necessary.

Conclusion:

Cinnamon flatbreads are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a quick and easy meal or for a special occasion. With a variety of toppings to choose from, there is a cinnamon flatbread for everyone. So next time you are looking for a delicious and easy-to-make recipe, give cinnamon flatbreads a try.