OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
- Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
- To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
- Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F.
- Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
BEST EVER CINNAMON BUNS
Best Ever!
Provided by re
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
- Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
- Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
- Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g
CINNAMON STREUSEL BAGELS
Bagels are a brunch time favorite, often served as a savory course. As part of a brunch buffet, however, Ree has decided to make them sweet with a streusel topping and a delicious icing.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Place the bagel halves on the sheet pan.
- In a small bowl, mix together the cream cheese, maple syrup and vanilla bean paste. Spread 1 tablespoon of the mixture on top of each bagel half, in a thin layer.
- For the topping: In a bowl, mix the flour, oats, brown sugar, baking powder, pecan pieces, cinnamon and salt. Stir, while drizzling in the butter, and keep folding and stirring until the mixture comes together. Sprinkle the topping in an even layer over the bagels.
- Bake until golden and crisp, 18 to 20 minutes.
- For the icing: Meanwhile, combine the powdered sugar, cream and salt in a bowl until smooth.
- Remove the bagels from the oven, then drizzle the icing over the tops of the bagels. Transfer to a platter and serve warm.
Nutrition Facts : ServingSize 1 of 10 servings, Calories 444, Fat 21g, SaturatedFat 11g, Carbohydrate 60g, Fiber 2g, Sugar 37g, Protein 6g, Cholesterol 53mg, Sodium 301mg
CINNAMON CRUMB CAKE MUFFINS
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
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DOUBLE STUFFED CINNAMON CRUMB BUNS - WELLPLATED.COM
From wellplated.com
Reviews 6Category BreakfastCuisine AmericanTotal Time 3 hrs
- To prepare dough: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, stir together 2 cups all purpose flour, whole wheat flour, yeast, cinnamon, salt. Add the butter, honey, and eggs and stir briefly to roughly combine. Heat buttermilk and water to the temperature specified by the yeast manufacturer (Red Star Platinum is 120 to 130 degrees F). If the buttermilk separates, simply whisk it back together, then add to the bowl. Mix until evenly moistened, then switch to a dough hook (or turn out onto a lightly floured surface) and knead for 6 minutes by machine or 8 minutes by hand, adding the remaining all purpose flour 1 tablespoon at a time. Add only enough extra flour to prevent the dough from being excessively sticky (it should still be tacky.) Transfer dough to a large bowl coated with cooking spray. Turn to coat, then cover and let rise in a warm, draft free place until doubled in size, about 1 hour. Lightly grease a 9x13-inch pan and set aside
- Meanwhile, make the filling and crumb topping: In a large mixing bowl, beat together the butter, brown sugar, cinnamon, nutmeg, salt, and vanilla until thoroughly combined. Add the all purpose flour and whole wheat flour, and mix until dry crumbs form. Do not over mix, or the crumbs will become a large mass.
- To assemble the buns: Transfer the dough to a lightly oiled work surface. Divide in half. (At this point, each dough half may be wrapped in plastic and frozen for up to 1 month.) Working with one half at a time, roll the dough into an 8x10-inch rectangle. Lightly brush the dough with milk, then sprinkle 3/4 cup of the crumb mixture over the dough. Take one of the long edges and fold it over the center like a letter (you will be folding the dough into thirds.) Brush the top of the folded edge with milk. Gently lift the other long edge and fold it over the first so that the edges align (again, as if you are folding a letter.) Press all four edges to seal. Repeat with second half of the dough and another 3/4 cup filling.
- Gently pat and stretch each length of dough until it is 12-inches long and even in diameter. Cut each piece into 6, 2-inch slices. Lift each slice and pinch the cut edges to seal in the filling, forming a “bun.” Some topping may fall out, but simply poke what you can back in and save any excess for sprinkling. Do not worry if the buns do not completely seal.
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