Cinnabon Clone

 

PREP 20 mins COOK 15 mins READY IN 3 hrs

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• ⅓ cup margarine, melted
• 4½ cups bread flour
• 1 teaspoon salt
• ½ cup white sugar
• 2½ teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2½ tablespoons ground cinnamon
• ⅓ cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 1½ cups confectioners’ sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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Donut Mini Muffins

Ingredients

• ½ cup white sugar
• ¼ cup margarine, melted
• ¾ teaspoon ground nutmeg
• ½ cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ cup margarine, melted
• ½ cup white sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

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Sinful Blueberry Muffins

Ingredients

• 1½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup milk
• 1 cup fresh blueberries
• ½ cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1½ teaspoons ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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Cinnamon Toast Balls

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted

1 T. cinnamon

1 T. sugar

 

Directions:

Tear each slice of bread in half. 

Roll each half into a ball and place on an ungreased baking sheet. 

Drizzle balls with melted butter. 

Combine cinnamon and sugar and sprinkle over balls. 

Bake at 350 degrees for 5 to 7 minutes. 

If desired, broil until lightly golden, about 2 minutes. 

Makes 2 dozen.

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Breakfast Burritos

Ingredients:

16-oz. pkg. ground pork sausage

8-oz. pkg. shredded Mexican-blend cheese

10-oz. can diced tomatoes with chiles

5 eggs, beaten

8 10-inch flour tortillas


Directions:

Brown sausage in a skillet; drain. 

In a bowl, combine sausage, cheese and tomatoes. 

Cook eggs in the skillet.

Add eggs to sausage mixture and mix thoroughly. 

Divide mixture evenly among tortillas and roll tightly. 

Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.

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Breakfast Casserole

Makes: 12-18 servings

Ingredients:

• 1/2 – 1 pound sausage
• 1 package crescent rolls
• 1 cup cheddar cheese, shredded
• 5 eggs
• 1/4 cup milk
• 1 Tsp oregano or rosemary
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
4. Spread the sausage over the dough.
5. Sprinkle the cheese on top of the sausage.
6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

http://www.branappetit.com/2011/11/16/breakfast-casserole-blog-for-a-cause/

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Fluffiest Pancakes Ever—in 8 Easy Steps

Fluffiest Pancakes Ever—in 8 Easy Steps | Back To School - Yahoo! Shine:

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Soufflé Pancakes (adapted from Clayton Miller)

Makes 6-8 substantial pancakes

5 ½ cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon baking soda
2 cups milk
2 1/2 cups buttermilk
2 whole eggs
2 eggs yolks
3 egg whites


Pre-heat oven to 350 degrees. Combine dry ingredients in large mixing bowl.

Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough).

Whisk egg whites to medium peak. Fold gently into batter. Do not over mix.

Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than ¾ of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream and syrup or caramel banana sauce.

Easy Caramel Banana Sauce (adapted from Clayton Miller)

Enough for 2-4 pancakes

1 banana, mashed
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.

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FRENCH BREAKFAST PUFFS

1/2 CUP SUGAR
1/3 CUP SHORTENING
1 EGG
1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP SALT
1/4 TSP GROUND NUTMEG
1/2 CUP MILK
1/2 CUP SUGAR
1 TSP GROUN CINNAMON
6 TBS MELTED BUTTER

IN MIXING BOWL, CREAM 1/2 CUP SUGAR, SHORTENING, EGG. STIR IN FLOUR, BAKING POWDER,SALT, NUTMEG. AD TO CREAMED MIXTURE, ALTERNATELY WITH MILK, BEATING WELL AFTER EACH ADDITION. FILL 12 GREASED 2 1/2" MUFFIN PANS 2/3 FULL. BAKE AT 350 FOR 20 MINUTES. COMBINE REMAINING 1/2 CUP SUGAR AND CINNAMON. REMOVE MUFFINS, IMMEDIATELY DIP TOPS IN MELTED BUTTER, THEN CINNAMON, SUGAR MIXTURE UNTIL COATED. SERVE WARM.

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Apple Breakfast Sandwiches

1/3 cup firmly packed brown sugar 
2 tbs all purpose flour 
1/2 tsp ground cinnamon 
1 can (10 oz) refrigerated buttermilk biscuits 
1 cup shredded sharp cheddar cheese 
2 large apples, peeled, cored and cut into rings 
1 tbs butter or margarine, melted 

Combine first 3 ingredients in a small bowl, set aside. Separate biscuits and press each into a 3" circle. Place on lightly greased baking sheets, sprinkle with cheese and top each with an apple ring. Sprinkle with reserved sugar mixture and drizzle with melted butter. Bake at 350 for 15 minutes or until crust is golden. Serve immediately. Serves 10.

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Peach Beignets

6 large peaches, peeled, pitted and halved 
2 tbs sugar 
2 tbs kirsch or cherry brandy 
vegetable oil 
1 1/2 cups buttermilk pancake mix 
1 cup water 
powdered sugar 

Place peaches in a large bowl and sprinkle with sugar and kirsch. Let stand 30 minutes at room temperature. Meanwhile, heat oil to 375 in a dutch oven. Make sure oil is 1 1/2" deep. Bland pancake mix and water just until smooth. Dip peaches in batter, covering completely. Fry battered peaches in oil for 2-3 minutes on each side. Drain on paper towels and serve hot with a dusting of powdered sugar. Serves 6-8.

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Peach Buttermilk Pancakes

2 cups all purpose baking mix 
2 tbs sugar 
2 tsp baking powder 
½ tsp ground cinnamon 
1 ½ cups buttermilk 
1 large egg 
1 ½ cups peeled, diced fresh peaches 
toppings: sweetened whipped cream, diced fresh peaches 

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches. Pour batter by ¼ cupfuls onto a hot, lightly greased griddle. Cook pancakes 4-6 minutes or until tops are covered with bubles and edges look dry and cooked, turn and cook other side until golden brown. Serve with toppings. Serves 16.

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