CINNAMON SWIRL - HONEY BUTTER BISCUIT BREAD
While your bread is baking your house will smell amazing! You can make your own honey butter or use store bought. It adds a delicate flavor while the cinnamon sugar adds a wonder spicy punch. While this is nice as a breakfast bread, it would also make a nice addition to a brunch buffet, or in place of cake served for peach or...
Provided by Tammy Brownlow
Categories Other Breakfast
Time 15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees. In a large mixing bowl combine flour, sugar, salt, and baking powder.
- 2. Cut in honey butter a tablespoon at a time until it resembles cornmeal.
- 3. Combine milk and sour cream then pour all at once into flour mixture. Stir until just combined.
- 4. On a large cutting board place a piece of wax paper that will cover the board. Flour generously and dump the biscuit mixture. sprinkle with flour. Using the wax paper to help you, gently knead from each of the 4 directions once.
- 5. Roll the biscuit dough to just shy of the length of your bread pan to about 3 times the width.
- 6. Brush with honey butter. Sprinkle with cinnamon sugar.
- 7. Using the wax paper roll 1/3 of the length. Brush away excess flour. Roll another 1/3. The last 1/3 roll to where the "seam" will be facing up.
- 8. This is where you will be glad you used a cutting board... Place the bread pan on top of the rolled biscuit dough. Using the cutting board "flip" into the bread pan. Gently tap the pan to ensure the roll is centered and touching the bottom.
- 9. Spread with honey butter and sprinkle with additional cinnamon sugar. Bake until golden brown 35 to 40 minutes.
- 10. Remove and allow to cool on a wire rack. Allow to cool completely before slicing. Then you can warm the slices in the toaster oven or microwave before serving. It's much easier to slice when cooled completely.
CINNAMON SWIRL BISCUITS
yummy yummy ! This recipe calls for 12, but you can cut into smaller portion, just remember, you will have to adjust the cook time.
Provided by Jellyqueen
Categories Dessert
Time 30m
Yield 1 dozen
Number Of Ingredients 12
Steps:
- mix dough until coarse and roll into a rectangle.
- Brush with butter and sprinkle with filling ingredients.
- Roll up and slice.
- Bake at 475 degrees for 15 minute Serve warm.
Nutrition Facts : Calories 3355.6, Fat 167.8, SaturatedFat 42.6, Cholesterol 98.1, Sodium 4071.1, Carbohydrate 438, Fiber 15.2, Sugar 219.4, Protein 43.9
CINNAMON SWIRL BISCUITS
Very yummy and flaky. Quick to put together. I make these on Sunday mornings for breakfast, my son loves them, so does DH. You can leave out the glaze if you want and they are still pretty good.
Provided by Jessica Costello
Categories Breads
Time 30m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, salt and soda.
- Stir in oil and buttermilk and mix until blended.
- Knead dough on floured surface.
- Roll dough into 15x8-inch rectangle.
- Spread butter over the dough.
- Combine 3/4 cup sugar with 1 teaspoon cinnamon.
- Sprinkle mixture over butter.
- Roll dough jelly roll fashion and pinch edges shut.
- Cut roll into 1 1/2 inch slices.
- Bake in greased baking pan at 400°F 15-20 minutes until lightly browned.
- Glaze:.
- Combine melted butter with cinnamon sugar.
- Pour over biscuits while still hot in baking dish.
Nutrition Facts : Calories 562.9, Fat 32.8, SaturatedFat 16, Cholesterol 62.3, Sodium 818.2, Carbohydrate 63.3, Fiber 1.3, Sugar 30.8, Protein 5.6
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
CINNAMON-SWIRL COOKIES
Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
- Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
- Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
- Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
CINNAMON SWIRL COOKIES
These dainty spiral cookies are inspired by classic cinnamon rolls that swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice. I found this in Martha Stewart Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 34m
Yield 5 1/2 dozen, 66 serving(s)
Number Of Ingredients 12
Steps:
- Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
- Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
- pliable, about 10 minutes.
- Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
- Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Nutrition Facts : Calories 80.4, Fat 4.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 48.8, Carbohydrate 10, Fiber 0.2, Sugar 6.3, Protein 0.8
CINNAMON SWIRL COOKIES
Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
- On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
- On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
- Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 11 g, TransFat 1/2 g
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