Tag Archives: Cinnamon

Cinnamon Roll Muffins

 

Try baking cinnamon rolls in a muffin tin.  Cinnamon Roll Muffins make serving breakfast a breeze.

 

Ingredients:
1 Cup Warm Water
1 Egg
¼ Cup Canola Oil
1/3 Cup Sugar
3½ Cups Bread Flour
1 Tablespoon Yeast
1/2 Cup Butter, softened
1/2 Cup Sugar
1 1/2 Tablespoons Cinnamon
2 Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
3-4 Tablespoons Milk

 

Combine warm water, egg, oil, sugar, bread flour and yeast in the bowl of a stand mixer.  Mix until a ball of dough forms.  Place in a greased bowl and let rise until doubled in size, about 45-60 minutes.

Punch down the dough and turn onto a floured surface.  Roll out dough into a 12 inch by 24 inch rectangle.

Combine softened butter, sugar and cinnamon together in a small bowl.  Spread butter mixture on dough.  Roll tightly to make a 24 inch long dough log.

Butter 2 muffin tins (24 muffins total).  Slice dough with a pizza cutter or pastry scraper into 1 inch slices and place in pans.  Let rise until doubled in size, about 45-60 minutes.

Preheat oven to 350°F.  Bake until golden brown, about 20 minutes.

Make the glaze by mixing powdered sugar, vanilla and milk together.  Drizzle over the cinnamon roll muffins.

 

Note: This can be prepared the night before to bake in the morning.  Refrigerate covered before final rise.  Let sit out at room temperature for 30 minutes before baking.

Yield: 24 Muffins

No Rise Cinnamon Rolls

These cinnamon rolls are great for mornings you wake up craving cinnamon rolls – note the pregnant belly in the last picture.  Most cinnamon rolls require yeast and rising for an hour or overnight.  So, if you want cinnamon rolls right now, these are for you!  This recipe comes from Iowa Girl Eats.

 

Ingredients:
Filling -
3/4 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Tablespoon Cinnamon
1/2 teaspoon Salt
2 Tablespoons Butter, melted
Dough -
2 1/2 Cups All-Purpose Flour, plus more for rolling out dough
1/4 Cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Buttermilk
5 Tablespoons Butter, melted and divided
Icing -
1 Cup Powdered Sugar
1 teaspoon Vanilla Extract
1-2 Tablespoons Milk

Preheat oven to 425°F.  Spray an 8×8 inch baking dish or a pie plate with non-stick cooking spray.

Stir together all the filling ingredients together in a small bowl and set aside.

Combine the flour, sugar, baking powder, baking soda and salt together in a large bowl.  In another bowl, whisk together the buttermilk and 4 tablespoons melted butter.  Pour the buttermilk mixture in the large bowl with the flour mixture.  Stir until the dough starts to come together.  Knead with you hands to form a dough ball.

Divide the dough ball in half and roll out each half to 12×8 inches.  Spread half the filling on each rolled out dough half, leaving 1/4 inch of dough around all sides.  Roll both up to make two 8 inch dough logs.  Slice each log into 8 slices and place them in the prepared baking dish.  Brush with the remaining melted butter and bake until browned, about 15 minuets.

Prepare the icing by combining the powdered sugar, vanilla and just enough milk to make a smooth icing.

When the cinnamon rolls are done baking, drizzle with the icing.

 

 

Yield: 16 Cinnamon Rolls

Cinnamon Rolls

Yum!  Delicious homemade cinnamon rolls.  This may seem intimidating to make, but it’s actually very easy.  The key is making it the night before, then all you have to do in the morning is bake it.

 

Ingredients:
Dough -
1 cup water (room temperature if using a bread machine for the first rise, 105°F-115°F if not)
1 egg, room temperature
¼ cup canola oil
1/3 c sugar
3½ cups bread flour
1 Tablespoon yeast
Filling -
½ cup butter, softened
½ cup sugar
1 ½ Tablespoons cinnamon
Icing -
1 Cup Powdered Sugar
¼ teaspoon Vanilla Extract
1-2 Tablespoons Milk

If using a bread machine, use the bread machine directions for bread dough. This will do the first rise.

Otherwise, put all dough ingredients in the bowl of a stand mixer. Attach the dough hook and knead on low or stir speed until dough forms a ball and pulls away from the sides of the bowl. Put in a greased bowl and cover. Let rise in a warm draft free place for 45 minutes to 1 hour, or until it doubles in size.

Punch down, roll into a 12” X 16” rectangle and spread the butter onto the dough. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly starting with the longer side, so you end up with a 16 inch dough log.  Cut into 1” slices with a pizza cutter.

Place the cinnamon roll slices in a greased 9”X13” baking dish and let rise in a warm draft free place 45 minutes to 1 hour, or until it doubles in size.  You can do this the night before to bake in the morning by letting it rise (covered) in the refrigerator overnight, let sit at room temperature for about 30 minutes, then bake.

Bake at 350°F until golden brown, about 30 minutes.  Let cool 10 or 15 minutes.

Make the icing by combining the powdered sugar, vanilla and the milk.  Drizzle on top of the cinnamon rolls.

Yield: 16 Cinnamon Rolls

Apple, Pear and Pomegranate Crisp

I love fruit crisps!  They are so easy to make and so good.  And of course a great excuse to eat vanilla ice cream.

Ingredients:
Filling –
4 medium apples – peeled, cored and sliced
2 Pears – peeled, cored and sliced
1 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping –
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

Preheat oven to 375°F.  Butter a 9×13 baking dish.

In a large bowl, combine all filling ingredients.  Pour into the prepared dish.

In the same bowl, combine all the topping ingredients.  Evenly distribute the topping over the filling in the baking dish.

Bake until the apples and pears are soft, about 45 minutes.  Serve alone or with vanilla ice cream.

Serves: 6

Pecan Coffee Cake

I found that most coffee cake recipes have sour cream in them, but I didn’t have any sour cream in my refrigerator.  So, I had to do some searching until I found this recipe.  The original recipe called for raisins, but I didn’t put any in this coffee cake.  This was really yummy!

Ingredients:

For the filling -
1½ cups light brown sugar
3 tbsp all purpose flour
3 tbsp cinnamon
1 ½ cups chopped pecans
¾ cup butter, melted

For the cake -
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup milk
1 cup butter, softened
1 cup sugar
2 eggs

Preheat oven to 350°F.  Prepare a 9X13 inch pan by spraying it with non-stick spray and dusting it with flour.

For the filling, combine brown sugar, 3 Tbsp flour and cinnamon in a bowl.

For the cake batter, combine flour, baking powder and salt in a large bowl and set aside.  Cream together the butter and sugar in the bowl of an electric mixer, about 2 minutes.  Add eggs and mix until combined.  Scrape down the sides of the bowl.  Add milk and vanilla, mix to combine.  Add flour mixture slowly, mixing until just combined.

Spread half of the cake batter in the prepared pan.  Sprinkle with half of the brown sugar mixture.  Pour on half of the melted butter.  Then half of the chopped pecans.  Repeat with remaining batter, brown sugar mixture, butter and pecans.

Bake until browned and a toothpick inserted in the center comes out clean, about 45 minutes.

Serve warm or room temperature.