VANILLA AND CINNAMON MILK
Make and share this Vanilla and Cinnamon Milk recipe from Food.com.
Provided by ImPat
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put the milk, honey, vanilla extract and cinnamon in a small saucepan and cook stirring occasionally, over a low heat for 5-7 minutes or until warm.
- Pour into mugs and serve.
CINNAMON ROLLS
Steps:
- Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit. Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour. Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour). Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).
- Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly). Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen. Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool. FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily. Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.
CINNAMON BUN PANCAKES
Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 pancakes
Number Of Ingredients 16
Steps:
- For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
- For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
- For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
- Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.
MILK CINNAMON GNOCCHI WITH LEMON AND PARMESAN SAUCE
Steps:
- In a large pot, cook the potatoes until tender in boiling, salted water.
- Once cooked, drain and pass them through a ricer. Add the butter and egg yolks, and mix well. Place the potato mixture in a saucepot and add the cinnamon, nutmeg, salt and pepper, and cook the mixture over medium heat until a dough like consistency is formed. When cooked, remove from heat and let mixture cool.
- To make the candied lemon peels, remove the skin from the lemons, being careful not to get the white pith. Combine the sugar and water in a saucepan, and add the lemon peels. Cook until the skins are cooked and the liquid is syrupy, approximately 45 minutes.
- For the cream sauce, combine all of the ingredients and bring to a boil. Reduce the heat and let simmer for 5 minutes.
- Heat a large pot of sunflower oil to 360 degrees F.
- Place the cooled gnocchi mixture into a piping bag, and pipe out 1-inch gnocchi shapes. Toss the gnocchi's in the bread crumbs and deep fry for 2 minutes.
- To serve, put the sauce on the base of each plate, place the gnocchi on top, and garnish with the candied lemon peel.
CINNAMON MILK MIX
I love this little holiday drink! Makes a great little gift, too! YUM! The recipe is easily doubled, but makes enough, there won't be much need.
Provided by mightymax84041
Categories Beverages
Time 5m
Yield 8 drinks, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together. Put into a jar or other container with a lid, wrap or decorate, attach the following instructions with a Christmas ribbon and give as a gift.
- Fill a cup or mug 1/3 full with the mix. Add several drops of vanilla, to taste. While stirring, fill the cup with boiling water, keep stirring.
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
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 BUNS
Steps:
- Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
- Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
- Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll. Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.)
- Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze. With a spoon drizzle the glaze over the top of the buns.
HONEY CINNAMON MILK
You can use this warm, comforting milk to help you on your way to dreamland. -Leony Santoso, Winchester, Virginia
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the milk, cinnamon stick, nutmeg and allspice., Cook and stir over medium heat until heated through; whisk in honey., Serve warm in a mug; garnish with cinnamon stick.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
CINNAMON BUNS
This recipe was a campus "secret" at my old university - thankfully one of the food service employees gave it up and I have been using it ever since. These are the big, soft kind (where the centre is so moist and yummy!!!). I sometimes add extra filling to mine. They can also be iced, but I like them just the way they are.
Provided by RavJJ
Categories Yeast Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Scald milk and stir in 6 tbsp butter, 6 tbsp sugar and salt.
- Cool to lukewarm.
- Dissolve 1 tsp sugar in warm water.
- Sprinkle yeast over water mix.
- Let stand in a warm place for 10 minutes.
- Stir once this is done.
- In a large mixing bowl, combine lukewarm milk mix and eggs.
- Stir in yeast mix.
- Add four to five cups of flour and mix well.
- With wooden spoon add remaining flour.
- Place dough in a well greased bowl.
- Roll dough over to grease top.
- Cover with a damp cloth and allow to double in size for one hour.
- Punch down and turn out onto floured surface.
- Divide into two, roll each section into rectangles.
- Sprinkle on filling (filling: 1 cup melted butter, 1 1/4 cup sugar and 2 tbsp cinnamon- divided between two rectangles).
- Roll up and slice (a good way to slice pieces is to use a piece of string, place it on the underside of the roll and cross over opposite ends at top, cutting the piece).
- Grease cookie tray with melted butter.
- Place slices in tray, leaving enough space to allow them to expand, but not enough that the filling melts out.
- Place greased waxed paper over slices and allow to double in size again for one hour.
- Bake in 350 degree oven for 35 to 45 minutes.
- Remove immediately from tray.
- If desired, buns can be iced.
Nutrition Facts : Calories 345.9, Fat 12.6, SaturatedFat 7.6, Cholesterol 49.9, Sodium 387.9, Carbohydrate 51.6, Fiber 1.7, Sugar 13.9, Protein 6.7
CINNAMON OATMEAL MILK BATH
Although it is made with food products, I would call this a non-food recipe. If you can bear to part with it, this also makes a wonderful home-made gift idea.
Provided by Lisa Sorrell
Categories Bath/Beauty
Time 5m
Yield 8-10 baths
Number Of Ingredients 4
Steps:
- Mix all ingredients in blender or food processor until it is a fine powder.
- Add about 2 Tbs mixture to your bathwater for a soothing bath.
Nutrition Facts : Calories 239.9, Fat 8.9, SaturatedFat 5.4, Cholesterol 31, Sodium 120.4, Carbohydrate 30.5, Fiber 0.8, Sugar 12.4, Protein 9.3
CINNAMON ROLLS
I got this recipe from my sister, who I believe got it from Food Network. It is a very simple cinnamon roll recipe, and even someone who doesn't know how to bake (like me) can do it!
Provided by Palis Favorites
Categories Breads
Time 2h25m
Yield 10-15 rolls, 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In a small bowl, mix yeast in the warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth.
- Then add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
- When doubled in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if you want. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
- Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
- Bake for about 30 minutes or until nicely browned.
- When the rolls are slightly cooled, add any glaze that you like, and enjoy!
Nutrition Facts : Calories 425.6, Fat 16.8, SaturatedFat 10.2, Cholesterol 63.5, Sodium 357.5, Carbohydrate 64, Fiber 2.5, Sugar 26.6, Protein 6.4
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