CINNAMON PASTRIES
This is a delicious cheesecake type recipe, and is great for serving during the holidays.
Provided by Amy Cranmer
Categories Desserts Cakes Cheesecake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 6
Steps:
- In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk.
- In a small, shallow bowl, mix 3/4 cup sugar and cinnamon.
- Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen.
- Preheat oven to 350 degrees F (175 degrees C).
- Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 25.1 g, Cholesterol 45.4 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 262.1 mg, Sugar 12.2 g
3-INGREDIENT CINNAMON-SUGAR TWISTS
These buttery, flaky twists have a crispy, warmly spiced glaze.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Cinnamon Phyllo/Puff Pastry Dough Dessert snack Bread Bake
Yield Makes 12-18 twists
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
- Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
- Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
- Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).
PIE CRUST CINNAMON ROLLS
My Nana calls these pie crust cinnamon rolls 'crickets'.
Provided by Jason Nieten
Categories Desserts Cookies Filled Cookie Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix sugar and cinnamon together in a bowl.
- Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.6 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 147.6 mg, Sugar 4.7 g
CINNAMON PASTRY CRUST
Note that this recipe calls for either walnuts or almonds and either water or creme de cacao. Use the the almonds and creme de cacao for making Chocolate-Almond Pie (recipe #52479). From Bon Appetit
Provided by Bev I Am
Categories Pie
Time 30m
Yield 1 pie crust
Number Of Ingredients 8
Steps:
- Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
- Add chilled butter and vegetable shortening.
- Using on/off turns, process until coarse crumbs form.
- Add 2 tablespoons ice water or chilled crème de cacao.
- Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk.
- Wrap dough disk in plastic.
- Refrigerate until cold enough to roll out, about 30 minutes.
- Roll out dough on floured work surface to 12-inch round.
- Transfer dough to 9-inch-diameter glass pie dish.
- Press dough into dish.
- Fold overhang under.
- Crimp edges decoratively.
- Cover and chill until cold, about 30 minutes.
- (Can be prepared 2 days ahead. Keep refrigerated.).
- Makes one 9-inch crust.
Nutrition Facts : Calories 2080.9, Fat 145, SaturatedFat 68.4, Cholesterol 244, Sodium 1180.9, Carbohydrate 175.5, Fiber 8.9, Sugar 26.8, Protein 26.4
CINNAMON PASTRY CRUST
Categories Dessert Thanksgiving Fall Chill Cinnamon Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 9-inch crust
Number Of Ingredients 8
Steps:
- Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
- Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
CINNAMON-SUGAR PASTRY POCKETS
These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together flour and salt. In another large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured work surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece parchment. Refrigerate until firm, 30 minutes.
- In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners' sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined. Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces. With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough.
- Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to 1 day). Preheat oven to 350 degrees, with racks in upper and lower thirds. Bake until edges are golden, 20 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
- In a bowl, whisk together 3/4 cup confectioners' sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. With an offset spatula or table knife, spread glaze over pockets. Let set 5 minutes.
Nutrition Facts : Calories 364 g, Fat 17 g, Fiber 1 g, Protein 4 g
CINNAMON CRISPS
I started doing this for the kids I take care of. It was a simple snack for them and even one they could help make.
Provided by Kelli Jo Meyer
Categories Toddler Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut raw pie crusts into any desired shapes and place on greased cookie sheet.
- Brush dough with butter.
- Sprinkle with Sugar and cinnamon mixture.
- Bake@ 350 for about 20 minutes and enjoy.
Nutrition Facts : Calories 101.7, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.1, Carbohydrate 17.7, Fiber 0.7, Sugar 16.7, Protein 0.1
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