CINNAMON BUTTER
I found this "clone" recipe at recipegoldmine.com. It is very similar to the cinnamon butter served at Texas Roadhouse restaurants in Dallas. They bring it to you to serve on their in house dinner rolls. (Please see recipe I posted for these rolls (Texas Roadhouse Buttery Dinner Rolls), just recently. I love how easy this is to mix up and serve, probably with ingredients you already have on hand. Cook time is prep. time.
Provided by Laudee
Categories Spreads
Time 20m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix and beat all ingredients listed, together, until smooth.
- Cover and refrigerate over night.
CINNAMON BUTTER
This cinnamon butter recipe is so easy. You can adapt the cinnamon by adding more or less to your liking.
Provided by LittleCooksReadingBooks.com
Categories Sauces and Dressings
Time 10m
Number Of Ingredients 4
Steps:
- Allow butter to come to room temperature (until softened).
- In a mixing bowl, combine all ingredients. Mix with a mixer until combined and smooth.
- Serve immediately at room temperature.
- Store leftovers back in refrigerator, but allow to come to room temperature before serving again (for easy spreading).
Nutrition Facts : Calories 27 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 35 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BEST CINNAMON BUTTER
The first time I ever tried cinnamon butter was at an overnight camp when I was 13. Since then, I've tried countless combinations of sugar and cinnamon to match its creamy yet gritty perfection, if attainable at all. Fortunately, I think I've got it. It tastes delicious on any type of bread, toasted or not. It's fantastic for breakfast, and is super easy to prepare. Just beware that once you've tried it, it will be appearing in your kitchen much more frequently. Enjoy!
Provided by cinnabunny
Categories Quick Breads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Make sure butter is at room temperature. If not, microwave for 20 seconds, taking it out to check it every 5 seconds. You want it to be soft, not melted.
- Using the back of a spoon, mash the butter until it's smooth and creamy.
- Add the cinnamon, white sugar and brown sugar to the butter. Make sure the brown sugar is not in clumps when you add it to the butter.
- Mix well, until everything is combined. Serve chilled or at room temperature on bread or toast.
Nutrition Facts : Calories 128.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 102.9, Carbohydrate 7.2, Fiber 0.5, Sugar 6.4, Protein 0.2
CINNAMON HONEY BUTTER
Steps:
- Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
BEST CINNAMON TOAST
My mother is not a great cook. That said, cinnamon toast is hard to mess up, and it truly is one of her best "home cooked" dishes, so it owns a small corner of my heart. Here, I take the toast a couple of steps further: I soak buttered and toasted bread in cinnamon sugar syrup, which gives the toast an almost custardy quality. Then I press the sticky side of the bread into cinnamon sugar and fry the bread in butter so the sugar caramelizes around the edges and becomes almost candy-like.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
- 2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
- 3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
- 4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
- 5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON BUTTER RUM
Warm up in winter with a glass of fabulously decadent cinnamon butter rum. It's the perfect tipple to enjoy at a festive gathering over the Christmas season
Provided by Miriam Nice
Categories Drink
Time 9m
Number Of Ingredients 4
Steps:
- Gently heat the butter, golden caster sugar and cinnamon sticks in a saucepan until the butter has melted and the sugar has dissolved.
- Stir in the spiced rum, then pour into four small heatproof glasses to serve.
Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Sodium 0.1 milligram of sodium
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