Cinnamon Streusel Buns Food

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

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 STREUSEL BUNS

Steps:

• For dough:
• Stir 1/2 cup lukewarm water and yeast in large bowl to blend. Whisk in lukewarm milk, melted butter, sugar and salt, then eggs. Add enough flour, 1/2 cup at a time, to form smooth but very sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat with butter. Cover bowl with plastic wrap. Refrigerate overnight (do not punch down dough).
• For streusel:
• Mix brown sugar, pecans and cinnamon in 4-cup measuring cup. Stir in melted butter; set aside.
• Butter 15x10x2-inch glass baking dish. Set aside 2 cups streusel; cover bottom of dish with remaining streusel. Turn dough out onto generously floured surface, scraping bowl with rubber spatula if dough sticks (do not punch down dough). Sprinkle dough lightly with flour. Roll out dough to 14-inch square. Sprinkle reserved 2 cups streusel over dough, leaving 3/4-inch plain border on all sides. Roll up jelly-roll style, enclosing streusel completely. Cut rolled dough crosswise in half, then cut each half crosswise into 7 rounds, each about 1 inch thick. Place rounds cut side down and evenly spaced atop streusel in dish (rounds will not cover streusel completely).
• Cover dish loosely with plastic wrap. Let dough rise in warm draft-free area until rounds are puffed and almost touching, about 45 minutes.
• Meanwhile, position rack in center of oven and preheat to 400°F. Bake buns 10 minutes. Reduce oven temperature to 375°F. Continue to bake buns until golden brown, about 20 minutes longer.
• Immediately place large baking sheet atop dish with buns. Invert buns onto baking sheet. Cool at least 30 minutes. Serve warm or at room temperature.

CINNAMON STREUSEL CRUMB TOPPING

Steps:

• Gather the ingredients.
• Combine all the ingredients in a food processor and pulse until crumbly. Alternatively, you can mash the ingredients together in a bowl using a fork . Don't use your fingers, since the warmth of your fingers will soften the butter and cause the crumb texture to become mealy.
• Sprinkle the topping over muffins, pies, or coffee cake immediately before baking.
• Bake muffins, pies, or coffee cake.

CINNAMON STREUSEL PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
• Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
• Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
• Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

CINNAMON BUN SNAIL

Steps:

• Coffee Cake:.
• Grease one 10X10 baking pan and heat oven to 350 degrees F.
• In a mixing bowl make your streusel by combining brown sugar cinnamon and melted margarine. Mix until crumbs form. Cover and set aside.
• In a separate mixing bowl combine flour, baking powder and salt. In a stand mixer fitted with a paddle attachment add oil, eggs, vanilla, milk and sugar. Beat until well combined then add flour mixture.
• Pour half of batter into prepared baking dish then coat with half of streusel. Pour in and spread out remaining half and top with remaining streusel.
• Bake 25 minutes or until inserted toothpick comes out clean. Cool and remove from pan after ten minutes. Cover and chill in fridge until ready to use.
• Cinnamon Roll Dough & Filling:.
• In a glass bowl mix warm water (100 degrees F), sugar and yeast. Allow to activate at least five minutes. In a stand mixer fitted with a dough hook; add warm milk, egg, room temp butter. Mix and slowly add yeast mixture. Finish by adding flour and salt. Mix roughly five minutes unit dough forms. Place in greased bowl and cover with damp cloth for at least one hour.
• Mix filling by combining melted butter, sugar and cinnamon. Cover and set aside.
• Heat oven to 350 degrees F.
• Once dough has risen, punch down and roll out to about 1/4-inch thickness. Cut into angled triangle that's roughly 8-inches wide at the bottom and 4-inches at the top total length should be about 20 inches. Using an offset spatula spread out 1/2 cup of filling evenly onto the top of the dough. Begin rolling at the 8" base and roll smoothly up to the top making sure the edge is covered underneath. Bend the tail inward slightly and cover with a large mixing bowl and allow to rise for 40 minutes.
• Once risen remove the bowl and place in oven for 35 minutes or until desired coloring is reached. I followed this method three different times (using brown food coloring on two attempts) to get the shape I wanted and actually borrowed a large piece from one of the duds to use as the top shell band on my snail. If I were to do this over, I would make one larger piece all one color instead of Frankenstein-esque ones you see here. That said, you're in charge of how you do this, and I say; make it however you like!
• Buttercream:.
• In a stand mixer beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt.
• Royal Icing:.
• In a stand mixer beat egg whites till frothy. Add sugar until desired consistency is reached. Once mixed I split this batch in half and used the brown gel food color on half. This was used to create the wavy lines on the shell and coat the underside of the snail.
• Decorative Direction:.
• Once your batch of buttercream, royal icing, cinnamon buns and coffee cake are made, you're ready to start assembling! As you can see in the photo this takes some patchwork and there's really no right or wrong way to stack and frost it. I did use two wooden dowel rods down the neck to support the weight while building, but I removed them once the cake had been crumb-coated and chilled. I used white and brown royal icing to create the final coat and for the long eyes I piped several strips of thick royal icing on parchment and allowed it to dry, then gently pierced the cakes head with them and did a royal icing flooding over top with a watered-down batch. The final product was really fun to look at and really didn't take that long!