Cinnamon Swirl Muffins
Ingredients Muffin Batter:
Directions Set out butter and eggs to stand at room temperature for about 30 minutes. Line muffin cups with paper bake cups. Preheat oven to 350 degrees F In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside. In a medium bowl stir together flour, baking powder, and salt In a large mixing cream the butter with an electric mixer on medium to high speed for one minute. Reduce speed to medium and gradually add in granulated sugar until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in flour mixture, vanilla, cinnamon and milk, beating on low speed after each addition just until combined (batter may look lumpy). Spoon about 1 rounded tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups. Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Yield: 24 (2-1/2 inch) cupcakes.
0 Comments
I don't know about you but, it feels like the Holidays are trying to sneak up on me this year! I decided to get busy and test out some recipes for Thanksgiving and I am adding this Swedish Cinnamon Star Bread to our menu. The taste and visual appeal of this bread is amazing. There are endless possibilities and variations for this recipe adding in everything from sweet to savory; nuts, Nutella, chocolate, jams, jellies, pesto, fresh herbs and sundried tomatoes.
The first time I tasted Cinnamon Star Bread was at a Swedish Holiday party I attended years ago... and I can't believe it took me so long to make one myself. I admit, it seems like a daunting task to twist and flip the sections of bread but, the dough is so soft and pliable, it all works out great! It's the perfect "pull-apart cinnamon bread." As an Ambassador for Rodelle - they provided the Vanilla Paste used in this recipe. You too can bake with quality flavors and enhance your recipes - just stop by the Rodelle website and check out all their great baking essentials at: www.rodellekitchen.com Swedish Cinnamon Star Bread Dough
Filling
Instructions
Recipe adapted from KAF I've always wanted to try making doughnuts. I decided to go with my favorite 'cake' version. I am probably one of the few people that doesn't like super sweet, fried or glazed doughnuts. This recipe, and the oven baking pan seemed like a great fit!! They were a hit! I needed to make a morning pastry for a quick breakfast meeting. Coffee and doughnuts seemed to fit the menu perfectly. These are also lower in fat then their 'fried' counterpart - coming in around 120 calories each instead of 200-300 each for the others.!! These doughnuts are even great if left plain (with no topping.) These are super easy to make and the combinations of flavors and toppings are truly endless!!
~Enjoy! Diane Baked Buttermilk Cinnamon Topped Cake Doughnuts Ingredients: dry: 2 cups Cake Flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1 teaspoon salt wet: 3/4 cup buttermilk 2 eggs, slightly beaten 2 tablespoons butter, melted Directions: Preheat oven to 425 Spray doughnut pan with cooking spray In a large bowl, sift together all the dry ingredients. Add in all the wet ingredients. Mix until just combined. Fill each pan cavity approximately 2/3 full (the batter will be thick, I use two spoons to work the batter into the pan depression.) Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing doughnuts from pan. Finish doughnuts with cinnamon sugar topping (or topping of your choice) Makes 12 doughnuts **************************** Cinnamon Sugar Topping 2 Tablespoons granulated sugar 1 Tablespoon ground cinnamon 2 Tablespoons butter, melted Place the sugar and cinnamon in a shallow bowl and stir together. Lightly brush the tops of doughnuts with the melted butter and roll in the cinnamon sugar mixture to coat. Recipe by: Wilton Baking Photos by: Diane Baker for Canning and Cooking at Home Cinnamon Swirl BreadIngredients:
Bread: 1 cup Milk 6 Tablespoons Butter 2-1/2 teaspoons Active Dry Yeast 2 whole Eggs, room temp if possible 1/3 cup Sugar 3-1/2 cups All-purpose Flour 1 teaspoon Salt Filling: 1/3 cup Sugar 2 Tablespoons Cinnamon Egg, for Smearing Topping: Egg And Milk, Mixed Together, For Brushing Softened Butter, for Greasing Directions: Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Check what temperature your yeast needs to activate and thrive (my yeast says 90-110 degrees) Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. In a large bowl, Combine flour and salt - set aside. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add in half the flour/salt mixture and beat on medium speed until combined. Add the other half and beat until combined. Switch paddle attachment over to the dough hook attachment and beat/knead dough on medium speed for 8-10 minutes. If dough is overly sticky, add 1/4 cup flour and beat until incorporated into dough. Cover dough in bowl with plastic wrap and set it in a warm, place for at least 2 hours for the first rise. On really cool or cold days here - I heat my oven to 170 when starting this recipe - as soon as it hits 170 I turn my oven OFF and crack the oven door open for about 2 minutes - this creates a warm environment that my yeast loves without "cooking" the bread. The oven should be warm but, not HOT - you are just creating a warm spot for the dough to rise, After first rise, punch down dough and turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 inches long. Smear the surface of the dough with beaten egg. Mix sugar and cinnamon together, then sprinkle evenly over the egg-brushed dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Prepare loaf pan by smearing with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Preheat oven to 350 degrees. Mix a little egg with milk, and brush over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast. Recipe Adapted from: The Pioneer Woman Photos by: Diane Baker for Canning and Cooking at Home Here in Colorado we have a famous establishment (Johnsons Corner) that is "known" for its cinnamon rolls. People drive in from all over to buy them (and I believe now, they ship online!) That being said, I happen to see my friend Mary's recipe for "Super Soft Cinnamon Rolls" and it intrigued me. I've never made homemade ones myself. I decided to give her recipe a shot and see what happens. I'm not going to write a long story about the smell that just about makes you drool as you wait for them to finish baking, I won't bore you with explaining the screams of glee I kept hearing when others peered into the baking dish - waiting for their roll!! I won't explain how I had to hide most of them so they ALL didn't vanish in one night! I will just say - these are far superior to any I've ever had and I think they surpass Johnson Corners Famous Rolls!! The best part - its an easy recipe!! ~Enjoy! Diane Super Soft Cinnamon Rolls Ingredients Dough: 1/4 ounce package yeast (Instant Yeast) 1/2 cup warm water 1/2 cup warm milk 1/4 cup granulated sugar 1/3 cup unsalted butter, melted 1 tsp salt 1 large egg 3 to 3 1/2 cups all-purpose flour Filling: 1/2 cup melted butter 1/2 cup brown sugar 2 Tbs ground cinnamon Glaze: 3 Tbs unsalted butter, softened 1 cup powdered sugar 1/2 tsp vanilla bean paste 3-6 Tbs milk Directions: Dough: In a small cup, dissolve yeast in warm water (water that is hot enough to activate your yeast, add a pinch of sugar to this to enhance yeast production) and set aside. In a large cup, place the unsalted butter and microwave until the butter is almost melted, add in the milk and continue microwaving until the milk is warmed through. In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix warmed milk & melted butter, sugar, and salt. Once lightly mixed, add in the egg. Add 2 cups of flour and mix until smooth. Pour in the yeast/water mixture and mix in remaining flour, 1/4 cup at a time, until dough is easy to handle. Change over paddle on stand mixer to dough hook at this time. Knead dough in your mixer with the dough hook, (or by hand on lightly floured surface) for approx 8 minutes. I set my timer and watch the dough at the 6 minute mark - to see if the ingredients are being pulled up off the bottom of bowl, if not - then I add more flour (2 Tbs at a time) until ALL the dough collects (pulls up) off bottom of bowl. Once dough is ready, oil a large container very lightly with olive oil, place your dough ball in, give the ball a quick clock-wise turn (this coats the dough in a bit of oil) and flip dough ball over, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. I let my dough rise in my oven which has been preheated to my lowest setting (170) and then turned off immediately...I leave the oven door open just a bit for about 5 mins, then close and let the dough rise inside oven (this creates a warm, draft free environment) Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle to prepare for adding the filling. Coat a 9x13 baking pan with nonstick cooking spray and sprinkled with sugar. Filling and Baking: Combine melted butter, cinnamon and sugar, spreading all over dough (note, you don't want an extremely runny mixture being spread on the dough, if your mix seems too runny, add a bit more brown sugar.) Beginning at the longest side, roll up dough slowly and tightly and once fully rolled, pinch edges together to seal, place seam side down and cut into 12 slices. Place cinnamon roll slices close together in the prepared baking pan and let rise until dough is doubled, about 45 minutes. (my first time making these, I only let them set for about 10-15 minutes before placing in oven, with great results!) but, keep in mind, if you do not use Instant Yeast - you will need a Second Rise for the full 45 minutes. Preheat oven to 350 degrees F. Bake for 20-25 minutes, or until golden brown. **If you have leftover Filling, you can brush that filling over the tops of your cinnamon rolls once they are in your baking dish, getting ready for the second rise. Glaze: Mix butter, powdered sugar, and vanilla. Whisk in milk 1 tablespoon at a time until the glaze reaches desired consistency. (we like a thinner consistency glaze, and added more milk.) Spread over slightly cooled rolls. |