Cinnamon Crumble Buns Food

CINNAMON BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
• Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
• To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
• Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F.
• Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

CINNAMON CRUMB MUFFINS

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

CINNAMON CRUMB BUNS

Steps:

• In a small bowl, dissolve yeast in a ¼ cup of the hot milk and set aside.
• In a large bowl mix milk, sugar, melted butter, salt and egg.
• Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
• Knead dough on a lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.

CINNAMON BLUEBERRY CRUMBLE

Steps:

• Remove rolls from pan.
• Spray pan with non-stick cooking spray and replace rolls.
• Spread blueberry pie filling evenly over and between rolls.
• Combine butter, flour, brown sugar and pecans and sprinkle over pie filling.
• Bake at 350°F 45-50 minutes.
• Drizzle with cream cheese frosting while still warm.

CINNAMON BLUEBERRY CRUMBLE

Steps:

• Remove rolls from pan.
• Spray pan with non-stick cooking spray and replace rolls.
• Spread blueberry pie filling evenly over and between rolls.
• Combine butter, flour, brown sugar and pecans and sprinkle over pie filling.
• Place pan on a large baking sheet to catch any drips.
• Bake at 350 degrees for 45-50 minutes.
• Drizzle with cream cheese frosting while still warm.

APPLE CRUMB CINNAMON ROLLS

Steps:

• Combine 3 cups flour, sugar, undissolved yeast, and salt into the bowl of your stand mixer fitted with the paddle attachment.
• In a medium microwave safe bowl, heat the milk and butter for 2 to 3 minutes until it's very warm (120° to 130°F).
• Add the milk mixture to the flour mixture and mix for 2 minutes on medium speed, scraping the sides of the bowl as necessary. Add the eggs and 2 more cups of flour and mix for 2 more minutes at medium speed. Stir in enough remaining flour to make a soft dough, you might not need it all. Replace the paddle attachment with the dough hook and mix on medium speed for 5 to 8 minutes until smooth. Alternately you can knead the dough on a lightly floured surface using your hands for 5 to 8 minutes.
• Cover and let rest 10 minutes.
• Roll each half of the rested dough into a 12×10 rectangle on a lightly floured work surface.
• While the dough is resting prepare your filling. In a large bowl combine sugars, flour, and cinnamon and stir. Add in the melted butter and mix until combined.
• Divide the mixture in half and spread evenly onto each rolled out dough.
• Sprinkle the diced apples evenly on top of each. Roll up the dough tightly from the long side and then slice the dough into 1 1/2- inch portions.
• Coat 2, 9×13-inch baking dishes with nonstick spray and place the rolls into the pans. Cover and let rise for 30 minutes, or until doubled in size.
• In a medium bowl mix together the flour, sugar, cinnamon, salt, and butter.
• Using your hands combine the mixture until crumbs form when squeezed together.
• Sprinkle all the rolls evenly with the crumb topping.
• In medium bowl mix together the powdered sugar, butter and vanilla. Whisk in the cream until smooth.
• Drizzle the icing on the slightly cooled rolls.
• Serve warm or at room temperature

CINNAMON CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

CINNAMON BUN PIE

Steps:

• Dissolve yeast in warm water and milk.
• Knead in dry ingredients. Add butter. Let rise for 45 minutes.
• After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
• Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
• To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
• While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.

SMALL PAN CINNAMON BUNS

Steps:

• Butter an 8x8 baking pan and set aside.
• Combine the flour, salt and yeast.
• Add the butter and crumble in with your fingers.
• Add the egg and milk and mix to form a dough ball.
• Transfer the dough to a bowl that has been wiped with olive oil.
• Cover with a towel and leave in a warm place until doubled in size.
• Once risen flatten the dough out to form a rectangle roughly 12 inches by 9 inches.
• Make the filling by mixing the softened butter and brown sugar together.
• Spread the butter over the dough and then sprinkle the cinnamon evenly over the butter.
• Beginning at the top of the rectangle, start to tuck the dough in and roll it towards you to create a long cylinder shape.
• Slice the dough into 9 even pieces and transfer to your prepared pan.
• Cover and let rise for about 30 minutes or util the buns begin to touch each other.
• Bake in a 375 degrees F oven for 20-25 minutes and they become slightly golden brown.
• Let cool while you make the glaze.
• Mix the glaze ingredients together and pour over the cinnamon buns.
• Serve at once.

CINNAMON BUNS

Steps:

• 1 Into a bowl crumble the yeast. Pour in the warm oat milk and stir until the yeast dissolves. Add VIOBLOCK, sugar, cardamom, nutmeg and salt. Slowly sieve in the flour and start to knead with your hands or with an electric mixer with the bread hook.
• 2 When a dough has formed and is no longer sticky (if it is sticky add some flour) place the dough in a separate, lightly greased bowl, cover and store in a warm place. Let the dough rise for 30-40 minutes.
• 3 To make the filling, stir together all the ingredients and set aside.
• 4 Roll out the dough into a rectangle shape and top with the filling. Fold the dough along its long side and cut 1.5 cm wide strips of dough. Twist the strip with your fingers several times, gently stretching it as you do so, until it nearly doubles in length and then twist the dough around itself to form a knot. Tuck the ending underneath the knot. Repeat with all the dough and place on a lined baking tray.
• 5 Cover with baking paper and let rise for a further 30 minutes. Brush with almond milk, sprinkle with sugar and bake at 210u00b0C for 15 minutes.
• 6 When nice and golden place on a wire rack to cool, with a towel on top to maintain moisture. Enjoy!

CINNAMON CRUMBLE BUNS

Steps:

• For the dough: Whisk together the bread flour, mashed potato flakes, granulated sugar, cinnamon, yeast and salt in a large bowl. In the bowl of a stand mixer fitted with the dough hook, add the milk, vanilla and eggs; whisk to break up the eggs. Add the dry ingredients to the wet ingredients and mix until the dough just comes together.
• Add the butter, one piece at a time, mixing until incorporated. Continue to mix until the dough comes together in a ball. If the dough is sticking a lot to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until most of the dough no longer sticks. (A little sticking to the bottom of the bowl, beneath the hook, is fine. Adding too much flour will make the buns dry, so use a light hand.)
• Transfer the dough to a lightly floured work surface and knead by hand until shiny and smooth, 5 to 10 minutes. (The dough should be very soft but not wet and sticky; a little tacky is OK.) Place the dough in a large bowl sprayed with nonstick spray; lightly spray the top of the dough. Cover with plastic wrap and let rise in a warm corner of your kitchen until doubled in size, 45 to 60 minutes.
• For the filling: Stir together the granulated sugar and cinnamon in a small bowl.
• Roll the dough out into a long rectangle, about 10-by-21 inches. Brush with the melted butter, then sprinkle with the cinnamon sugar, followed by 4 cups of frozen Crumble. Starting from a long side, roll the dough into a jelly roll.
• Cut the log into 2-inch pieces and place, cut-side down, in a buttered 10-inch square baking pan. Sprinkle 1 cup of Crumble over the top. Cover with plastic wrap and let rise until puffy and nearly doubled in volume, 30 to 45 minutes
• Preheat the oven to 350 degrees F. Bake the buns, loosely wrapped in foil, for 15 minutes. Remove the foil and bake until golden brown on top, about 5 more minutes.
• For the glaze: Meanwhile, combine the confectioners' sugar, milk and vanilla in a small bowl and stir until smooth.
• While the buns are still warm (but not hot), drizzle with the glaze. Serve warm.
• Combine the all-purpose flour, melted butter, brown sugar, granulated sugar and salt in a large bowl. Stir together and then work with a spoon or your fingers until the butter is absorbed and the mixture forms clumps. Place in a resealable plastic bag and freeze until needed.

CINNAMON BUN MUFFINS

Steps:

• Preheat oven to 400 F. Grease a muffin tin with melted butter, set aside.
• Soak 1 cup of chopped dates and 1/2 teaspoon baking soda in 3/4 cup of boiling water for a 5-10 minutes and then puree until smooth.
• In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together the milk, egg, butter, date puree and vanilla extract. Create a well in the middle of the flour and pour the wet ingredients into the dry ingredients. Whisk together until the batter just comes together. Set aside.
• In a bowl, stir together the brown sugar, flour, cinnamon, salt and butter. The mixture should hold together like wet sand.
• Scoop about 1/2 cup of batter into each muffin tin, create a little dip in the center, sprinkle some of the streusel into the center and top with the rest of the batter. Top the streusel with as much or as little topping as you'd like.
• Bake in the oven for 20-22 minutes for large muffin tins, 12-15 for regular sized muffins. Muffins are ready when you insert a toothpick and it comes out clean. Let cool on a wire rack.
• While the muffins are baking, in the bowl of a stand mixer or with a hand mixer, whip together the cream cheese and milk. Add the icing sugar and mix on low until most of the powder is incorporated. The glaze should be runny.
• Drizzle the glaze on the cinnamon bun muffins and enjoy!