Cinnamon Thumbs Food

CINNAMON PECAN TWISTS

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
• Preheat oven to 400 degrees F.
• Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.

TEAR AND SHARE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 180°C (350°F).
• Mix the flour, salt, sugar, and cinnamon together in a large bowl.
• In a smaller bowl, mix the egg yolks, milk, and butter until combined.
• Whisk into the flour mix until a dough is formed, using your hands, if necessary.
• In a small bowl, mix together all the ingredients needed for the filling.
• Roll the dough out on a lightly floured surface until the size of a sheet of paper.
• Spread the filling evenly, and then roll up tightly.
• Cut into 8 equal rolls and arrange in an ovenproof dish so that they are all tightly pushed together.
• Bake for 35 minutes.
• Serve with icing.
• Enjoy!

HOMEMADE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously butter two disposable foil pie/cake pans.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened butter evenly over the dough.
• Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
• Press the mixture into the butter.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• Preheat oven to 350˚F (180˚C).
• To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

CINNAMON TWISTS

Steps:

• Mix flour, butter (or marg), and baking powder like a pie crust.
• Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
• Mix well.
• Divide into 10 balls.
• Combine the sugar and cinnamon.
• Sprinkle some sugar/cinnamon mixture on counter.
• Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
• Cut into 8 wedges.
• Roll up each wedge starting at the wide end.
• Place on an ungreased cookie sheet.
• Repeat with the remaining balls of dough.
• Bake at 375°F for 20 minutes.
• Note: Each wedge will be about 1 1/2" at the wide end.
• You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
• Prep time will vary.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

NORWEGIAN CINNAMON THUMBS

Steps:

• Preheat the oven to 350°F.
• To make the cookies, beat the sugar and butter together until fluffy. Add the flour and vanilla, and beat until the dough comes together.
• Take a small amount of dough (about the size of a tennis ball), and roll is gently into a long, skinny rope 1/2" in diameter (about the width of your pinky). Using a sharp knife, cut the dough into 2" pieces, making sure to cute on the diagonal instead of straight across.
• Place cookies a few inches apart on a lined baking sheet, and bake 8-10 minutes, until just beginning to turn golden on the bottom edges. Remove cookies from oven and allow to cool slightly.
• While cookies are cooling, combine the cinnamon and sugar for rolling in a small bowl. When cookies are cool enough to handle, roll each gently in cinnamon sugar, and place on a cooling rack to finish cooling completely.

CINNAMON THUMBS

Steps:

• Mix all ingredients together and roll out and cut with little cookie cutters. Bake at 350 degrees for 15-20 minutes or until slightly golden around the edges. While hot, roll in 1/2 cup sugar and 1/2 teaspoons cinnamon.