Cinnamon Roll Glaze From My Taste Of Facs Class Food

CINNAMON ROLLS FROM MY TASTE OF FACS CLASS

Steps:

• In a large bowl, mix 2 cups of flour, sugar, salt, and yeast. Add warm milk, butter, egg. Beat w/ electric mixer on low speed for 1 minute, scraping bowl frequently. Stir in remaining flour (or as much as you need to make the dough easy to handle.).
• Place on a lightly floured surface and knead for about 5 minutes or until dough is smooth and springy. Grease mixing bowl with pam spray. Wrap and refrigerate overnight.
• Mix brown sugar and cinnamon, place in ziplock bag.
• Day 2:.
• Gently push fists into dough to deflate. Flatten dough with hands or rolling pin into 15/10 rectangle on lightly floured surface. Spread w/ 2 tbsp melted butter, sprinkle w/ filling.
• roll up rectangle tightly, beginning at the 15 inches side. Pinch edges to seal. Stretch and shape until even, cut into 15 1 inch slices and place on a cookie sheet.
• Preheat oven to 350Ëš F, bake for 30-35 minute or until golden brown.

CINNAMON ROLL GLAZE FROM MY TASTE OF FACS CLASS

Steps:

• Melt butter in sauce pan over low heat; remove from heat. Stir in powdered sugar and vanilla.
• Stir in hot water 1 tbsp at a time until it has the consistency of syrup. Drizzle over cinnamon rolls.

VANILLA GLAZE FOR CINNAMON-BUN BITES

Steps:

• Stir together sugar and salt in a small bowl.
• Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

TWO-INGREDIENT DOUGH CINNAMON ROLLS WITH VANILLA GLAZE

Steps:

• Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
• Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
• Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
• Brush rolled dough with 1 tablespoon melted butter.
• Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
• Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
• Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
• Cut the dough into 6 rolls using a bench scraper or sharp knife.
• Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
• Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
• While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
• Drizzle optional glaze over the rolls, if desired, and serve warm.

MAPLE CINNAMON GLAZE

Steps:

• Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.

CINNAMON GLAZE

Steps:

• Mix the powdered sugar and cinnamon and then add the apple cider until the glaze reaches the consistency you would like. Dribble the glaze over the biscuits.

GLAZED CINNAMON ROLLS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.