Cinnamonswirlsalad Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
• Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
• Roll out the puff pastry until it's ⅛-inch (½-cm) thick.
• Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
• Use a knife to cut along the edge to create one roll.
• Repeat three more times, or until all the puff pastry is used.
• Begin to twist the first roll to create a swirl.
• Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
• Continue to wrap and seal all pieces until finished.
• Using a spatula transfer the dough to the cake pan.
• Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
• In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
• Brush the butter mixture over the dough.
• Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
• In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
• Pour the glaze over the danish swirl.
• Enjoy!

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

Steps:

• Line a baking sheet with parchment paper.
• Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
• Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

Steps:

• Dissolve jello and candies in boiling water.
• Stir in applesauce, lemon juice, and salt.
• Chill until partially set.
• Fold in nuts.
• Put into mold or 8x8x2 pan.
• Beat together cream cheese, milk, and mayonnaise.
• Spoon over salad; swirl to marble.
• Chill until firm.

Steps:

• Grease and flour a 9x5x3" loaf pan.
• Mix 1/3 cup sugar and cinnamon and set aside.
• In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar.
• Combine egg, milk and oil and add to flour mixture.
• Stir just until moistened.
• Pour half the batter into prepared pan.
• Sprinkle with half the cinnamon mixture.
• Repeat with remaining batter and cinnamon mixture.
• Draw a knife through batter to marble.
• Bake in 350 oven for 45 to 50 minutes or until a toothpick comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan.
• Cool. Wrap and store bread overnight before slicing (I must confess, that's never happened--the bread is gone the same day).

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.