Desserts for Breakfast Part 1: Cinnamon Danish & Peanut Butter Swirl Bread

No votes yet.
Please wait...
Reading Time: 3 minutes
Print Friendly, PDF & Email

I’ve always loved eating desserts for breakfast. I thought I’d break this post into several since I have some great ideas that I’ve categorized. These are the danishes and my favorites too.

photo by Leon Brocard
Can’t say I’ve been to Copenhagen before so I’ll just have to use my imagination about how good their cinnamon danishes are. I can just almost smell and taste how flaky and good they are and I’ve heard so much about their pastries. So, to try to mimic the recipe, I had to try something that would take me there even if only in my dreams. Hey, my dreams are pretty good too and it’s a lovely way to begin the morning!
And, how a slice of peanut butter swirl banana bread for breakfast with a cold glass of milk?? I can’t turn that down. And you gotta love the smells of banana and peanut butter bread baking, it just makes me feel like a kid all warmed up in my blanket with mom right there. What comfort those memories bring me!
Cinnamon Danish
1 3/4 c. milk
3 tbsp. sugar
3/4 tsp. salt
3 tbsp. butter
1 pkg. dry yeast
1 1/3 c. warm water
2 eggs
2 1/2 c. unsifted flour

For the topping:
1/2 c. brown sugar
2 tbsp. butter
2 tbsp. Karo syrup (dark) – Available in The Baker’s Shoppe!

Scald milk, stir in sugar, salt and butter. Cool this mixture to lukewarm. Sprinkle dry yeast into warm water and stir until dissolved. Add milk mixture, eggs and 1-1/2 cups of flour. Beat until mixed. Add enough additional flour to make a very stiff batter. Cover and let rise in a draft free, warm place until doubled in bulk.

While batter is rising, mix topping ingredients and set aside in a warm place. When batter has risen double, stir batter down. Roll out to 1/4″ thick in a square area. Spread with melted butter and sprinkle with brown sugar. Tightly roll up pastry. Cut with a sharp knife in 1″ slices. Lay these on a greased cookie sheet. Spread each danish with brown sugar mixture. Let rise once again until double in size. Then bake 15 to 20 minutes at 350 degrees. Remove from oven and let cool before icing it. I like chocolate or vanilla or even cream cheese. Top with nuts if you like.

Peanut Butter Banana Swirl Bread

photo by roygbivibgyor
I found this terrific recipe from bakingbites. I think you’ll want to make this over and over again!

from bakingbites
For the cream cheese filling:

4-oz cream cheese, room temperature

1/2 cup peanut butter (pref. crunchy)
1 large egg yolk

1/4 cup granulated sugar

for the banana bread:
1-3/4 cups all purpose flour

2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

1/4 tsp ground allspice
1 cup mashed banana (about 2 large)
1 cup sugar

1/3 cup vegetable oil

2 large eggs

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. Make the cream cheese filling. In a medium bowl, beat together cream cheese, peanut butter, egg yolk and sugar until smooth and fluffy. 
In a large bowl, whisk together flour, baking soda, salt and ground spices.
In a medium bowl, whisk together mashed banana, sugar, oil and eggs. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Do not over mix.

Pour half of banana batter into prepared loaf pan. Spoon peanut butter mixture on top, spreading it into as even a layer as possible. Pour remaining banana batter on top, again spreading it into an even layer. 
Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs) and the top springs back when lightly pressed.

Turn loaf out of the pan onto a wire rack. Cool completely before slicing. Makes 1 loaf.

Check out this post >>  Semi-Homemade Bear Claws Pastry with 2 Glazes

Kim McDougal