Vanilla Glaze For Cinnamon Bun Bites Food

SUNNY'S EASY GLAZED CINNAMON BUNS

Steps:

• Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
• For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
• In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
• Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
• Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
• Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.

CINNAMON-BUN BITES

Steps:

• Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
• Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
• Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
• Lightly butter a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
• Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
• Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.

ANNA OLSON'S GIANT GLAZED CINNAMON BUN IS THE BEST MORNING TREAT

Steps:

• For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
• Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up.
• For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well.
• Grease a 9-inch springform pan. Turn the dough out onto a lightly floured surface and roll into a 12×18-inch rectangle about ½ inch thick. Spread the brown sugar filling over the dough.
• To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough - you should have a spiral about 7 inches across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan - you will see that the centre pushes up a little when it rises.
• Preheat the oven to 375°F. Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing.
• For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat.

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

EASY AND INCREDIBLE CINNAMON ROLL BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
• Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
• Bake in the preheated oven until golden brown, about 22 minutes.
• While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
• Remove cinnamon roll bites from the oven and spread frosting over top immediately.
• Serve warm.