BREAKFAST CINNAMON LOGS
Very good very filling for Sunday or holiday breakfast
Provided by Rita Heist
Categories Other Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- 1. cut bread in 1 1/2" slices and cut off crusts. Cut slices in shape of oblong logs and let air dry for a few hrs or until a bit stale. Take all wet ingredients and mix with dry, put in deep and wide casserole dish (or more than one if needed) Place bread logs in single rows in mixture, cover and refrigerate. Before going to bed, turn the logs over and return to refrigerator. The next morning, heat oil (I have always used peanut due to it's high heat tolerance) in a fryer (I have had great success with my fry daddy) and place logs in oil.Make sure oil is sizzling hot first. Let cook until bottom is brown, about 6 min or so and then turn with slotted spoon. When logs are brown on both sides, drain and sprinkle with powdered sugar or pour agave or maple syrup over them. They are super creamy on the inside and very crispy on the outside. These are totally decadent and delicious.
QUICKIE CINNAMON LOGS
Make and share this Quickie Cinnamon Logs recipe from Food.com.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Trim crusts from bread.
- Using a rolling pin, roll out bread slices flat so they are only 1/4" thick.
- Beat cream cheese, egg white, and powdered sugar together on medium speed until smooth.
- Spread evenly on top of each bread slice, then roll up the slices into tight logs.
- Stir together granulated sugar and cinnamon and place into a bowl.
- Place melted butter into another bowl.
- Have ready some lightly greased baking sheets and preheat oven to 350°F.
- Dip bread logs into butter, then roll in sugar mixture, then place onto baking sheets.
- Bake for about 15 minutes, or until browned.
- Let cool on wire racks.
CINNAMON-LOG SLICES
The dough for these bark-like slice-and-bake cookies is amped up with cinnamon and cocoa and finished with a crust of raw sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes about 50 cookies
Number Of Ingredients 11
Steps:
- Beat together butter and granulated and brown sugars with an electric mixer on medium-low speed until creamy, about 3 minutes. Beat in whole eggs 1 at a time, then salt and 1 teaspoon cinnamon, until combined. Beat in milk and vanilla. Add flour a little at a time, beating until incorporated. Divide dough into 4 balls. Roll 1 ball into a 12-inch log; wrap in parchment and refrigerate, along with remaining 3 balls of dough, until firm, about 1 hour.
- Combine cocoa powder and remaining 1 teaspoon cinnamon and sprinkle over work surface. Roll out 1 ball of dough into a 6-by-12-inch rectangle in cocoa mixture. Flip rectangle over onto lightly floured work surface so that 1 long side is facing you; brush off excess cocoa mixture. Place log of dough, also with a long side facing you, in center of rectangle and wrap rectangle around log to enclose completely. Firmly squeeze and massage wrapped log of dough to adhere rectangle to log. Repeat process with second ball of dough, rolling it out into an 8-by-13-inch rectangle, then with final ball, rolling it out into a 10-by-14-inch rectangle. Refrigerate log until firm, about 1 hour, 15 minutes. Log can be stored in refrigerator up to 1 day.
- Preheat oven to 350 degrees. Lightly beat egg white. Brush outside of log with egg white and roll in turbinado sugar, patting to adhere. Refrigerate until sugar is set, about 10 minutes. Slice log into 1/4-inch-thick rounds and transfer to parchment-lined baking sheets. Bake until slices are golden around edges (rings may separate slightly), 18 to 20 minutes. Let cool completely. Slices can be made 3 days ahead and stored at room temperature.
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- Cream the butter together with vanilla in the mixer until smooth. On a lower speed, gradually add in the powdered sugar.
- Once all the powdered sugar is added, it will look kind of crumbly, like this. At this point, you should be able to form the dough into a nice big ball.
- Pinch off small portions of the dough and roll them into ball shapes. Shape each ball into a log shape, making sure the ends are blunt.
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