Food court
What more could you want for breakfast than a good warm cinnamon roll or a piece of warm coffee cake? Add a little butter and pour a great cup of coffee ... Now, that’s good eatin’. As the weather becomes a little brisk (and also keeping the holidays in mind too), I hope you’ll enjoy some of these favorites.
Classic Cinnamon Buns
1 cup milk
1 1/4-ounce envelope active dry yeast
1/4 cup warm water
3 tablespoons granulated sugar
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
4 1/2 to 5 cups all-purpose flour
1/2 teaspoon salt
Filling
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
1 cup coarsely chopped pecans
Glaze
2 cups confectioners’ sugar
1 to 3 tablespoons milk
Heat milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk. Gradually add 4 cups of the flour and the salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface. Knead into the dough as much of the remaining flour as necessary, adding more if to sticky. Knead for about 10 minutes until smooth. The dough will be soft. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. Coat two 9-inch round baking pans or cast iron skillets with cooking spray. Coat paper with spray. Prepare filling. Mix butter, both kinds of sugar and cinnamon together in a medium size bowl. Punch down dough. Roll out dough on a lightly floured surface to an 18-by-12-inch rectangle. Spread the butter, sugar mixture over the dough. Sprinkle with nuts. Starting on one long side, roll up jelly roll fashion and pinch seams to close. Cut crosswise into 12 generous 1 1/2-inch pieces. Arrange 6 pieces, cut side down, in each prepared pan. Cover with plastic wrap and let set in a warm spot for about 30 to 45 minutes. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool for 10 minutes. Mix confectioners sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Drizzle glaze on top of buns and serve.
Warm Cinnamon Doughnut Holes
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 3/4 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, melted but not hot
1 large egg
1/3 cup buttermilk
Vegetable oil for frying
Mix cinnamon and sugar on a plate. Set aside. Mix flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk sugar and butter in a large bowl. Whisk in egg and then buttermilk until smooth. Gently stir in dry ingredients with a spatula to form soft pliable dough. Cover with plastic and refrigerate for at least 30 minutes and up to overnight. When ready to fry, heat 1 inch of oil in a 10-inch heavy skillet to 325°. Meanwhile use a rounded teaspoon measure to scoop all of the dough into balls. Working in batches, drop dough balls into hot oil. Fry until golden brown on one side, 1 to 2 minutes. Flip and continue to fry until golden on remaining side, another 1 to 2 minutes. Drain all doughnut holes on a brown paper bag and quickly dredge in cinnamon and sugar mixture. Can serve warm or at room temperature. Makes about 4 dozen holes. 1 hole is 70 calories, 8 carbohydrates, 1 gram protein, 27 mg sodium.
Chocolate Cinnamon Twists
1/4 cup sugar
1 teaspoon ground cinnamon
1 11-ounce can refrigerated breadstick dough
1/2 cup milk chocolate chips
2 tablespoons butter, melted
Preheat oven to 350°. Mist a cookie sheet with cooking spray. Mix sugar and cinnamon together on a flat dish and set aside. Unroll dough onto cookie sheet and separate into 12 breadsticks. Line 1 breadstick with chocolate chips, pressing them firmly into the dough. Place another breadstick on top. Then firmly press down on the ends to seal strips together and twist. Repeat with remaining breadsticks to form 6 twists. Brush each twist with melted butter, sprinkle with or generously roll in the cinnamon and sugar mixture. Bake for 14 minutes or until golden brown. Serve warm. Each twist has 320 calories, 5 gram protein, 45 grams carbohydrates.
Cookies ‘N Crescent Sweet Rolls
1 8-ounce can Pillsbury refrigerated crescent dinner rolls
6 inches Pillsbury refrigerated chocolate chip cookies (from 18-ounce roll)
1/4 cup chopped pecans
Glaze
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons milk
Heat oven to 350°. Lightly spray 9-inch round pan or glass pie pan with cooking spray. Separate crescent dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. Spoon small amounts of cookie dough evenly over crescent dough. Press or pat to evenly cover. Sprinkle with pecans. Starting with one long side, roll up dough, pinch seam to seal. Cut into 12 pieces, arrange cut side up in pan. Bake 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes. In small bowl, stir together all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Orange Coconut Breakfast Rolls
1 teaspoon Crisco Pure Canola oil
3/4 to 1 cup flaked coconut
1 12.4-ounce can Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
8 tablespoons Smucker’s Sweet Orange Marmalade
1/4 cup Fisher Natural sliced almonds
1/2 to 1 teaspoon almond extract
Heat oven to 400° (375° for dark pan). Grease 9-inch round pan with canola oil or Crisco no stick baking spray. Place coconut in shallow dish. Separate dough into 8 rolls, set icing aside. Roll each cinnamon roll in coconut, press coconut onto all sides of roll to coat generously. Place rolls, cinnamon topping sides up in pan. Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade. Sprinkle with almonds. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes. Meanwhile in small bowl, stir almond extract into icing. Carefully spread icing on warm rolls. Serve warm.
Cinnamon Twists
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
1 cake compressed yeast
1 egg
2 tablespoons soft shortening
2 to 2 1/4 cups sifted flour
Filling
2 tablespoons soft butter
1/3 cup brown sugar
1 teaspoon cinnamon
Frosting
1 cup sifted confectioners’ sugar
1 teaspoon cinnamon
1 to 2 tablespoons milk
For rolls, heat milk to lukewarm in medium sized saucepan. Remove from heat and stir in salt and sugar. Crumble yeast into mixture and stir until dissolved. Stir in egg and shortening. Mix in only the amount of flour needed to handle easily. Turn out onto floured board and knead lightly several times. Roll into oblong, 24 by 6 inches. For filling, spread with soft butter, sprinkle half of dough with brown sugar and cinnamon mixture. Fold other half of dough over. Cut into 24 strips, 1 inch wide. Hold strips at both ends and twist in opposite directions. Place on greased sheet two inches apart. Press both ends of twists to baking sheet. Cover with damp cloth. Let rise until light, 25 to 35 minutes. Bake in moderate hot oven of 400° for 20 to 25 minutes. While hot, frost. Makes 24.
Overnight Sweet Rolls
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup margarine
1 package yeast
1/4 cup very warm water
1 cup milk
2 eggs, beaten
Soft margarine
1 cup sugar
1 teaspoon cinnamon
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
2 teaspoons grated orange rind
In a large bowl combine flour, 1/4 cup sugar and salt. Cut 1 cup margarine into dry ingredients. Sprinkle yeast into very warm water and stir until dissolved. Scald 1 cup milk and cool to lukewarm. Add yeast, milk and eggs to flour mixture. Toss until well mixed. Cover tightly and refrigerate overnight. Divide dough in half. Roll each half into a 12-by-18-inch rectangle. Spread with soft margarine. Combine 1 cup sugar and cinnamon. Sprinkle over rolled out dough. Roll up and cut into 1 inch slices. Arrange in baking dish. Bake at 400° for 15 minutes. Combine powdered sugar and 2 to 3 tablespoons milk. Drizzle over hot rolls. Sprinkle with grated orange rind. Serve.
Persian Date Filled Cinnamon Roll Muffins
1 cup pitted dates, finely chopped
1/2 cup Fisher Naturals Chopped Walnuts
2 teaspoons grated lemon peel
2 teaspoons lemon juice
1/4 teaspoon ground cardamom
2 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1 17.5-ounce can Pillsbury Grands refrigerated cinnamon rolls with icing (5 rolls)
2 tablespoons honey
Heat oven to 375°. Generously spray 5 6-ounce custard cups with Crisco no stick cooking spray. In medium bowl, mix dates, walnuts, lemon peel and cardamom. In small bowl, mix brown sugar and cinnamon. Separate cinnamon rolls, reserve icing. Using serrated knife, cut each roll horizontally in half. Place bottom of each roll, cut side up in each muffin cup. Divide date mixture evenly among rolls in muffin cups. Add tops of rolls, cinnamon topping sides up. Spray bottom of large drinking glass with cooking spray, press firmly onto rolls so tops are even with tops of cups. Sprinkle cinnamon, sugar mixture over top of roll. Lightly press into dough. Bake 18 to 21 minutes or until tops are golden brown. Meanwhile in small bowl, mix reserved icing and honey. Place waxed paper under cooling rack. Cool muffins in pan 10 minutes. Carefully remove from pan to cooling rack. Drizzle honey icing over muffins. Serve warm.
This should give you a few different ideas, when you have a craving for something sweet for breakfast. If you should need to reach me, you can e-mail me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
