Cinnamon Pinwheels With Maple Coffee Icing Recipes

Steps:

• Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
• Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
• Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
• Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
• Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.
• Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges. Sprinkle the ground cinnamon and sanding sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.

Steps:

• Preheat oven to 400°F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside. In a small bowl, mix together the brown sugar and cinnamon and set aside. Mix Bisquick and milk together with a wooden spoon until dough comes together, then turn dough onto a floured surface and knead for about 3-4 minutes. Roll dough into a large rectangle, 1/4-inch thick, and brush with melted butter. Sprinkle about 3/4 cup of the brown sugar mixture over the dough; sprinkle the remaining brown sugar mixture in the bottom of each muffin cup well. Roll dough, jelly roll fashion, tucking in the ends so that the brown sugar stays inside; slice into 12 biscuits. Place cut-side down in muffin cups on top of the brown sugar. Bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean. Turn out of the pan onto waxed paper immediately. For the icing, mix together all the ingredients with a whisk until icing comes together. It should be thick, but too thick to pour. Depending on the consistency you want, you may want to add a tablespoon more or less of powdered sugar. Drizzle over the cinnamon rolls and serve warm.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
• Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
• Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal. , Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.