Cinnamonpecanbiscuitswithcinnamonbutter Recipes

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
• In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
• Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
• Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.

Steps:

• For the dough: Spray a loaf pan with cooking spray.
• Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast.
• Add the butter, oil, salt and another cup of flour, close the bag and mix well. Add the remaining 1 1/2 cups flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag.
• For the topping: Whisk together the sugar and cinnamon in a small bowl.
• Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the cinnamon mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the cinnamon mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes.
• Preheat the oven to 375 degrees F.
• Once the dough has risen, remove the towel and bake until golden, 20 to 25 minutes. Let cool in the pan.

Steps:

• Stir together first 4 ingredients in a large bowl; make a well in the center, and add whipping cream, stirring just until dry ingredients are moistened.
• Turn biscuit dough out onto a sheet of wax paper, and pat dough into 3/4-inch thickness; cut with a 2 1/2-inch round cutter.
• Place biscuits in a 13x9 inch pan.
• Reshape remaining dough, and repeat procedure.
• Bake at 400 degrees for 18-20 minutes or until lightly browned.
• Remove from pan immediately.
• Serve with Cinnamon Butter.
• Cinnamon Butter: Beat butter at medium speed with and electric mixer until creamy.
• Microwave cinnamon chips and whipping cream in a glass bowl at HIGH, 1 minute, stirring once.
• Stir until blended; cool.
• Stir together butter and cinnamon mixture; cover and chill.
• Serve at room temperature.

Steps:

• Mix the dry ingredients.
• Cut in butter until crumbly.
• Stir in milk just until moistened.
• Drop by large spoonfulls onto a greased baking sheet.
• Brush with melted butter and sprinkle with cinnamon-sugar.
• Bake at 425* for 12 minutes, or until light brown.

Steps:

• Combine flour, sugar, cinnamon, baking powder, soda, and salt.
• Cut in the butter until coarse crumbs.
• Stir in the sour cream and milk just until combined. Do not overmix or your biscuits will be tough!
• Knead about 10 times on a floured surface, then press out to 1/2 inch thickness.
• Cut with a biscuit cutter dipped in flour.
• Bake on ungreased baking sheet at 450 degrees for 10-12 minutes until golden brown.
• Cool on wire racks.
• Best served warm with apple butter. You can also use a powdered sugar glaze and sprinkle with cinnamon and sugar.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Whisk together flour, baking powder, granulated sugar, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir together egg and buttermilk in another bowl, then add to flour mixture, stirring with a fork until a dough forms.
• Gather dough into a ball, then turn out onto a floured surface and gently knead 7 or 8 times. Roll out dough with a floured rolling pin into a 1/2-inch-thick round and cut out as many biscuits as possible with biscuit cutter. Gather scraps and knead once, then pat out into a 1/2-inch-thick round and cut out more biscuits.
• Arrange biscuits 1 inch apart on baking sheet and brush tops and sides with melted butter. Stir together turbinado sugar and cinnamon and sprinkle over biscuits (sugar will form a crust).
• Bake until golden brown and cooked through, about 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.

Steps:

• preheat oven to 400.
• in a small blwo, combine the brown sugar, cinnamon and nutmeg and set aside.
• in a large bowl, stir together the flour, brown sugar, baking powder and salt.
• add 1 1/2 cups of the cream and stir briskly till the dough forms a ball, about 1 minute.
• with your hands, fold the dough over a few times in the bowl, till all of the loose bits are incorporated and the dough is smooth.
• turn the dough out onto a lightly floured surface.
• lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9x13 inches.
• brush the surface of the dough with the remaining T of cream.
• sprinkle evenly with teh cinnamon sugar mix.
• starting from the long side, roll the dough into a cylinder.
• slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or a pie plate.
• bake for about 30 minutes, till biscuits are lightly browned.
• while the biscuits bake, prepare the icing.
• Mix together the confectioner's sugar and milk or cream till smooth.
• when you remove the biscuits from the oven, immediately drizzle with icing.
• serve warm.

Steps:

• Preheat the oven to 375°F.
• Mix sugar and cinnamon together.
• Cut biscuits in half.
• Roll each biscuit half in the cinnamon sugar mixture.
• Place in a greased dish (square or rectangle--I used one size smaller than a 9x13).
• You can crowd them together; they will bake up nice and fluffy.
• Top with butter pats randomly across the top.
• Bake for 10-20 minutes, depending on how well-done you like your rolls.
• Watch them closely.
• If you want a really good treat, top these with Buttercream Icing (Recipe #95416 is GREAT!) once they are right out of the oven.
• It will melt all over the rolls.
• Make the icing ahead of time and store in the fridge, then soften it in the microwave.
• Storebought icing could also be used.

Steps:

• Make sure butter is at room temperature. If not, microwave for 20 seconds, taking it out to check it every 5 seconds. You want it to be soft, not melted.
• Using the back of a spoon, mash the butter until it's smooth and creamy.
• Add the cinnamon, white sugar and brown sugar to the butter. Make sure the brown sugar is not in clumps when you add it to the butter.
• Mix well, until everything is combined. Serve chilled or at room temperature on bread or toast.

Steps:

• Preheat oven to 400 degrees.
• In a large bowl mix the dry ingredients. With your fingers or two knives, mix in the shortening or butter until it resembles coarse meal. Add the buttermilk, mixing in a little at a time until it forms a sticky dough, Turn the dough out on a lightly floured surface and knead a few times, adding more flour as needed until the dough is smooth and no longer sticky.With a floured rolling pin roll into a 1/2 inch thickness. In a small bowl mix the sugar and cinnamon. Brush the dough with the butter and evenly spread the cinnamon sugar on top. Cut out the biscuits, using a round or square 2 inches cutter. Place on a lightly greased cookie sheet and bake for 12 minutes or until golden and puffed.

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• Preheat oven to 425°. In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls., In a shallow bowl, combine remaining sugar and cinnamon. Dip balls in butter, then roll in cinnamon-sugar., Arrange in a single layer in an 8-in. cast-iron skillet or round baking pan. Bake until browned and a toothpick inserted in centers comes out clean, 15-18 minutes.

Steps:

• Bake biscuits according to package directions. (Sam's brand directions are to bake at 400 degrees for 8-10 minutes).
• Meanwhile, melt the butter in a microwave safe bowl for 30-40 seconds. Mix the cinnamon and sugar together in a separate shallow bowl.
• As soon as the biscuits come out of the oven, roll them in the butter, and then immediately in the cinnamon sugar. (You may need to use tongs, or I guess you could let them cool slightly).
• Enjoy them warm.
• I seldom make these, so I like to take the leftover cinnamon sugar and mix it into the remaining butter to spread on toast. It is hard to roll the biscuits if you use any less, but I suppose you could cut it down to 1/4 cup each of the sugar and margarine if you'd rather not have any left over.