MRS. MANWARREN'S CINNAMON ROLLS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
- In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
- Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
- Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
- For the filling: Spread the melted butter on the rolled-out dough.
- In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
- Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
- For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
- Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.
ALMOST-FAMOUS CINNAMON BUNS
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
- Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
- Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
- Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
- Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
HAZELNUT CINNAMON COFFEE CAKE
A ribbon of cinnamon sugar and nuts runs through this coffee cake. This is irresistible served while still warm.
Yield makes 12 servings
Number Of Ingredients 11
Steps:
- Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Spread the nuts on a cookie sheet and toast in the oven for 5 to 8 minutes as the oven preheats. Cool and chop. Coat a 10-inch tube pan with nonstick spray and dust with flour.
- With an electric mixer, cream the butter and granulated sugar together in a large bowl. Add the eggs and beat until light and fluffy. Add the sour cream and vanilla and beat until blended. Mix the flour, baking powder, and baking soda together and add to the egg mixture, beating at low speed until smooth.
- In a small bowl, stir the chopped nuts, cinnamon, and brown sugar together.
- Spoon half the batter into the prepared pan. Sprinkle with half the nut mixture. Top with the remaining batter, then with the remaining nut mixture. The top layer of nut mixture will sink into the cake as it bakes.
- Bake in the center of the oven for 55 to 60 minutes or until a wooden skewer inserted into the center comes out clean and dry. Cool in the pan for 5 minutes. Remove from the pan and place on a serving plate.
NO-FLOUR HAZELNUT, CHOCOLATE AND CINNAMON COOKIES
This is a recipe by famed Johannesburg caterer and confectioner, Tony Scorgie, and I hope she doesn't mind me sharing this with you. Tony has the amazing ability to "throw together" things and create great food. If using Splenda or Sugalite (South Africa) it should be a fairly diabetic-friendly recipe.
Provided by Zurie
Categories Drop Cookies
Time 27m
Yield 18-20 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325 deg F/160 deg C, and line a baking tray with nonstick paper.
- Mix the ground hazelnuts (weighed after being ground), confectioner's sugar, cinnamon and cocoa powder in a bowl.
- Whisk the egg whites and superfine (castor) sugar together until stiff peaks form.
- Fold in the hazelnut mixture and dark choc chips.
- Spoon tablespoons of the mixture on the tray, but leave about 2 inches between each spoonful to allow for spreading.
- Bake for 10 - 12 minutes. Lift out on to a cake rack. Dust with cocoa powder.
Nutrition Facts : Calories 124, Fat 6.4, SaturatedFat 1.6, Sodium 13.6, Carbohydrate 17.2, Fiber 2.2, Sugar 13.9, Protein 2.8
CREAM FILBERTS
"These cookies remind me of 'mothball candy' I used to buy with dimes Grandma gave me," remembers field editor Deanna Richter of Elmore, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients and gradually add to creamed mixture. , Roll heaping teaspoonfuls of dough into balls; press a hazelnut into each and reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 12-15 minutes or until lightly browned. Cool on wire racks. In a bowl, combine the confectioners' sugar, water and vanilla until smooth; dip tops of cookies in glaze. Sprinkle with sugar.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 9mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON FILBERTS
Make and share this Cinnamon Filberts recipe from Food.com.
Provided by sheepdoc
Categories Nuts
Time 45m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Toast filberts in shallow pan at 325, 10 minutes.
- Beat egg white until foamy.
- Add sugar and cinnamon gradually and beat until stiff.
- Add nuts and mix well.
- Melt margarine in shallow pan.
- Spread nut mixture over butter.
- Bake at 325 30 minutes, stirring every 10 minutes.
- Store in airtight container.
Nutrition Facts : Calories 1120.8, Fat 91.7, SaturatedFat 9.8, Sodium 293.9, Carbohydrate 70.4, Fiber 11.7, Sugar 55, Protein 19.1
CINNAMON SPICED PEAR & HAZELNUT BAKED OATS
Make the most of ripe pears with these comforting baked oats. They're delicious served with yogurt and a drizzle of honey
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Toss the pears with the sugar, cinnamon and lemon juice in a roasting tin. Roast for 15 mins or until softened and sticky. Set aside.
- Tip the oats into a medium-sized ceramic dish. Pour the milk and honey into a saucepan and stir over a medium heat until warm. Pour over the oats and mix together. Nestle in the roasted pear and scatter over the hazelnuts. Bake for 30 mins until golden and firm. Serve with yogurt and an extra drizzle of honey, if you like.
Nutrition Facts : Calories 459 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 40 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
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