Quickie Cinnamon Logs Recipes

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.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Mix baking mix, milk and egg until a soft dough forms.
• Turn dough onto lightly floured surface and knead gently until smooth.
• Pat or roll dough into an 8 x 10 rectangle.
• Combine cinnamon and sugar.
• Spread dough with butter and sprinkle with cinnamon and sugar mixture.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an ungreased cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
• Bake about 20 minutes or until light brown.
• Mix powdered sugar and water until spreading consistency; spread over warm roll.

Steps:

• Unroll dough in one long rectangle and press to seal perforations.
• Combine cinnamon and sugar and sprinkle over dough.
• Roll up jelly roll style starting from the short end and pinch seam to seal.
• Using a serrated knife slice into 4 equal slices. (I use unwaxed dental floss threading underneath the 'log' and then crossing the ends above the 'log'(floss makes an O around the dough, floss ends form a V) Pull ends to draw floss through to cut dough. Makes a cleaner cut.).
• Place rolls pinched side down in ungreased muffin tin.
• Bake at 375 for 10-12 minutes or until brown. Cool for 5 minutes then transfer to wire rack.
• Mix powdered sugar and orange juice to make a thin glaze. Drizzle over the warm rolls and serve.