Magnolia Bakerys Glazed Breakfast Buns Food

MAGNOLIA CAFE GLAZED BREAKFAST BUNS

Steps:

• Preheat oven to 35*.
• Grease and flour 18 large muffin tins.
• To make the buns: In a medium size bowl, combine the flour, baking soda and salt; set aside.
• In a large bowl, on low speed of an electric mixer, cream the butter with the sugar till fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the dry ingredients alternating with the milk and the vanilla extract, in three parts, beating until well incorporated.
• Spoon the batter into the muffin cups.
• Bake for 25-28 minutes or a cake tester inserted in center comes out clean.
• Remove from oven and allow buns to cool for about 30 minutes.
• To make the glaze: in a small bowl, stir together the sugar and the water till smooth.
• Drizzle the glaze over the buns and sprinkle generously with chopped nuts.

EASY NO-YEAST CINNAMON ROLLS

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

MAGNOLIA BAKERY'S GLAZED BREAKFAST BUNS

Steps:

• Preheat oven to 350°.
• Grease and flour 18 large muffin cups.
• To make buns:
• In a medium size bowl, combine the flour, baking soda and salt and set aside.
• In a large bowl, on low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the dry ingredients alternately with the milk and vanilla, in three parts, beating until well incorporated.
• Spoon the batter into the muffin cups.
• Bake for 25 minutes or until a cake tester inserted into center of bun comes out clean.
• Remove from oven and allow buns to cool for about 30 minutes.
• To make glaze:.
• In a small bowl, stir together the sugar and the water until smooth.
• Drizzle the glaze over the buns and sprinkle generously with chopped nuts.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.