Cinnamon With Apple Pull-Apart Bread
Monkey Bread
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Ingredients
2 Cans (340G X 2) Pillsbury Country Biscuits
½ Cup Granulated Sugar
2 to 2 ½ tsp Ground Cinnamon
1 Apple, peeled, cored and diced
1 Stick (1/2 cup) Unsalted Butter
¾ Cup Brown Sugar
Bundt pan, coated with butter
Method
Preheat the oven to 350˚F.
Mix together the granulated sugar and cinnamon; set aside.
Separate the dough and cut each into quarters. Toss the dough and apple with cinnamon sugar. Layer the dough in the pan, scatters some diced apple and continue to do so until all the dough and apple are used up.
In a small saucepan, melt butter and brown sugar. Then pour the mixture over the dough. Bake for about 30 or until golden brown in color. Cool on rack for about 10 minutes and then invert onto a serving plate. Serve warm.*seasaltwithfoof*6/3/13
Martie Fourie Moolman
CINNABONS
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Hierdie resep is al gemaak en werk goed en proe baie lekker.
Hierdie resep is al gemaak en werk goed en proe baie lekker.
DEEG
Meng en laat rys tot dubbel.
Vir die versiiering, meng roomkaas met versiersuiker, meng tot fluffy en smeer oor rolletjies terwyl nog warm. die proe nes die franchise sin!!
Stephanie Ramsey's Cinnabon Rolls
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/cinnabon-rolss.html
1/2 c Warm water (105-110 degrees)
2 pk Active dry yeast
2 tb Granulated sugar
3 1/2 oz Pkg instant vanilla pudding
1/2 c Butter, melted
2 Eggs, beaten
1 ts Salt
8 c All-purpose flour
1 c Butter, melted
CINNABON TOPPING
2 c Brown sugar, firmly packed
4 ts Cinnamon
-OR* CREAM CHEESE FROSTING- 8 oz Cream cheese, softened
1/2 c Butter, softened
1 ts Vanilla
3 c Powdered sugar
1 tb Milk, just enough to fluff
-OR* STICKY BUNS & TOPPING-
1 c Butter
1 c Brown sugar
9 tb Light corn syrup
1 c Pecans or walnuts, - coarsely chopped
BUNS:In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding "sprinkles" of flour as needed to control stickiness. Once the dough is no longer sticky and is soft and silky feeling (like as baby's behind), the dough is ready. Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again (about 45 minutes). On a lightly floured surface, roll out to a 34"
x 21" rectangle. Spread 1 cup of melted butter over surface.
CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface. Roll up very tightly. With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Cover and let rise until double again. Bake at 350-degrees for 15 to 20 minutes. Take them out when they JUST start to turn golden. DON'T OVER-BAKE! Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING: Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm.
CARAMEL STICKY BUNS & TOPPING: In a sauce pan or in your microwave oven combine butter, brown sugar and corn syrup. Heat and stir until blended. Pour topping into the bottom of the pan (pans) you are using for the rolls, place unbaked cinnamon rolls on top on the caramel sauce. Allow to rise in a warm place until double in size (about 1 hour). Preheat oven to 350-degrees. Bake for 15 to 20 minutes or until lightly brown. After removing pans from oven, cover with foil; invert onto cooling racks, cool 1 minute, and remove pan. Cool before serving. RESEP.COM
CINNEBON RECIPE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/cinnabon-rolss.html
This is a very good recipe and trust me i've tried tons of recipes all failing miserably with rock hard sugar. This one works!!!
Ingredients
Dough:
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
icing
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
How to make it
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 350 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 15-20 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing. 4/12/11*From kmathieson
Cinnabon like Frosting
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8 oz. cream cheese
8 ounces margarine
1 tsp. vanilla ( I love using almond extract for variety)
1/2 tsp lemon
16 oz. powdered sugar
Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.
Trudi Mclachlan
Here is the recipe for the cinnabon picture I posted
yesterday - enjoy!
Cinnabon Cinnamon Roll Ingredients
Cinnabon Cinnamon Roll Dough
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce)
Cinnabon Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened
Spread for Cinnamon Roll Dough
1/4 cup butter, softened
Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Cinnabon Cinnamon Roll Recipe Instructions
Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball. ( I kneaded mine in my machine)
Put the ball of dough into a bowl that is sprayed with cooking spray. Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size. We turned the oven on and then put the cinnamon roll dough on top of the stove. The heat generated caused the dough to rise.
Once your dough has risen, it’s time to move on to the next step. In a new, small bowl, combine brown sugar, cinnamon, and butter. Mix them well. Spray a flat surface with cooking spray or sprinkled flour. Roll out your dough ball into a 16″ x 21″ rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough. Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.
Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased 11″ x 15″ glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes. Note that in our Cinnabon cinnamon roll recipe, we had made two (2) of the fourteen (14) cinnamon rolls consist of the “end” pieces that weren’t as developed or good as the other twelve (12).
Cinnabon Cinnamon Roll Ingredients
Cinnabon Cinnamon Roll Dough
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce)
Cinnabon Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened
Spread for Cinnamon Roll Dough
1/4 cup butter, softened
Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Cinnabon Cinnamon Roll Recipe Instructions
Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball. ( I kneaded mine in my machine)
Put the ball of dough into a bowl that is sprayed with cooking spray. Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size. We turned the oven on and then put the cinnamon roll dough on top of the stove. The heat generated caused the dough to rise.
Once your dough has risen, it’s time to move on to the next step. In a new, small bowl, combine brown sugar, cinnamon, and butter. Mix them well. Spray a flat surface with cooking spray or sprinkled flour. Roll out your dough ball into a 16″ x 21″ rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough. Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.
Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased 11″ x 15″ glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes. Note that in our Cinnabon cinnamon roll recipe, we had made two (2) of the fourteen (14) cinnamon rolls consist of the “end” pieces that weren’t as developed or good as the other twelve (12).
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