Cinnamon Bread

Ingredients:
1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Directions:
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Snickerdoodle Bread

Ingredients:
2 1/2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 cup butter, softened
2 c. sugar
3 eggs
2 t. vanilla
1 cup sour cream
1 1/2 cup cinnamon chips (1 pkg. Hershey’s)
2 T. flour

Topping:
2 T. sugar
2 t. cinnamon

Directions:
Combine 2 1/2 cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 c. sugar, salt and cinnamon until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.

Spoon batter into four/five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.) Combined 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 5 minutes before removing from pan.
Note: You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.

Blueberry Cinnamon Rolls

Yield: 8-12 large cinnamon rolls or 12-16 smaller rolls
Ingredients:
For the cinnamon rolls:
6½ tbsp. sugar
1 tsp. salt
5½ tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 tsp. instant (rapid rise) yeast
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature

For the filling:
3 tbsp. plus 1 tsp. sugar
¾ tsp. ground cinnamon
1½ cups fresh blueberries

For the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest

Directions:
In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth. Mix in the egg and lemon zest until incorporated. Mix in the flour, yeast and milk until a dough forms. Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple, tacky but not sticky. (You may need to add a little extra flour or liquid to achieve this texture.) Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.
Mist a work surface with spray oil. Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Combine the sugar and cinnamon in a small bowl and mix to blend. Sprinkle the cinnamon sugar mixture over the surface of the dough. Sprinkle the berries over the top evenly of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.
Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size. At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.
Preheat the oven to 350˚ F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack. Whisk together the glaze ingredients in a medium bowl until smooth and then swirl over the top of the cinnamon rolls. Let cool at least 15-20 minutes before serving.

Cinnamon Roasted Almonds

Ingredients: 1 egg white

1 teaspoon cold water

2 cups whole almonds

3 T white sugar

3 T brown sugar

1 T ground cinnamon

1/4 teaspoon salt

Directions:
Preheat your oven to 250 degrees. Beat the egg white and water until frothy with a whisk in a medium bowl. Add the almonds, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Stir the nuts until they are well coated. Spread the almonds evenly on a baking sheet that has been lined with parchment paper or a Silpat.
Roast the almonds for 1 hour, stirring every 20 minutes or so. Your house will smell amazing!
Allow to cool, then store in airtight containers.

Raisin Cinnamon Rolls

Ingredients:
2 pkg yeast, dissolved in 1 cup lukewarm water
6 T of shortening
1 cup sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
Softened butter
Brown sugar
Raisins
Cinnamon

Directions:
Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.Add shortening, sugar, and salt to hot water and cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth.Add in beaten eggs.Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.Cover and let rise for 30 minutes.

Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins, and cinnamon. (make sure you use LOTS of brown sugar…you can omit the raisins; and sprinkle on loads of cinnamon. we never measure but be very generous.)Roll into one long roll. To cut use a piece of string or floss.Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.

After cooled frost with combination of butter, vanilla, powdered sugar, and milk.

Stuffed French Toast

Ingredients:
1 loaf French Bread
3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
½ packages Cream Cheese (4 Oz), At Room Temperature
2 whole Eggs
1 Tablespoon Cinnamon
½ cups Skim Milk
2 Tablespoons Butter

Directions:
Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Fruit Salsa & Cinnamon Chips

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
2 cups cinnamon sugar

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Cinnamon Chocolate Chip Cake

Ingredients:
1 stick unsalted butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Directions:
Preheat oven to 350°F.In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips. Bake for 40 to 50 minutes, or until a tester comes out clean.*I halved the recipe and got a nice 9-inch cake; perfect for 2-4.

Gourmet Cinnamon Roll Popcorn

Ingredients:
12 cups popped popcorn (or 2 bags of light microwave popcorn)
1 cup pecans, coarsely chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup corn syrup
1/2 cup soft butter
1tsp vanilla
1/2 tsp baking soda
3 squares almond bark (about 4 oz)

Directions:
Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated. Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake at 250° for 30 minutes, stirring every 10 minutes. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks.
Notes: To get rid of all the unpopped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won't fit. No one will break a tooth.

Monkey Muffins

Ingredients:
Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
Butter
Sugar
Ground Cinnamon
Sweetened, Condensed Milk

Directions:
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Caramel Apple Sticky Buns

Ingredients:
FOR ROLLS:
2 cups Whole Milk
1-¼ cup Sugar
½ cups Canola Oil
1 package (2 1/4 Teaspoons) Active Dry Yeast
4-½ cups Flour, Divided
2 teaspoons Salt
½ teaspoons (scant) Baking Soda
½ teaspoons (heaping) Baking Powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon
_____
FOR THE CARAMEL TOPPING:
1 stick Salted Butter
1-½ cup Packed Brown Sugar
1 Tablespoon Dark Brown Corn Syrup
2 Tablespoons Cream
2 Tablespoons Apply Brandy Or Apple Juice (optional)
1 whole Granny Smith Apple, Peeled And Finely Diced

Directions:
To make the dough:Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Baby Food Spice Cake

Ingredients:
3 eggs
1 teaspoon baking powder
1 cup oil
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
2 cups flour
1 small jar (stage 2 size) baby food carrots
1 small jar (stage 2 size) baby food applesauce
1 small jar (stage 2 size) baby food peaches or apricots
1 1/2 teaspoons vanilla

Directions:
Mix the above ingredients. Pour batter into a greased and floured 9 X 13 pan.
Bake at 350 for 40 to 45 minutes.

Frosting:
8 oz cream cheese
1/4 C butter
4 C powdered sugar
1 tsp vanilla

Sunni: When I make it I usually double it, pour it in a sheet pan that's like 2" thick. I don't use all the batter. This cake rises a ton so be careful. With the leftover batter I make cupcakes. You will definitely want to double the frosting though! It's the BEST cream cheese frosting ever! Play with the baking times. This cake cooks kinda dark so it's hard to judge when it's done.

Apple Cinnamon Buttermilk Cake

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1 cup peeled and chopped baking apple (I used granny smith)
heaping tablespoon of raw sugar (demerara, turbinado or Sugar in the Raw)
extra cinnamon for sprinkling

Directions:
1. Preheat oven to 400 degrees, butter and flour an 8-inch round cake pan
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside. In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. Add vanilla and egg and beat well. With the mixer set to low speed, beat in 1/3 of the flour mixture. Add half the buttermilk and continue beating on low speed until incorporated. Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk. Finally beat in the last 1/3 of the flour mixture until just combined.
3. Scrape batter into the cake pan, smoothing the top with a spatula. Scatter apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Sprinkle lightly with cinnamon.
4. Bake in a preheated 400-degree oven until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm. Invert onto a plate.

Top with Salted Caramel Sauce if desired:

1 cup granulated sugar
4 tablespoons unsalted butter (1/2 stick)
1/2 cup heavy cream
1/2 teaspoon salt
Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.
Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.

Banana Cinnamon Chip Cake

Ingredients:
3 very ripe bananas 2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour1 tsp. baking soda2 tsp. ground cinnamon
1 cup granulated sugar
1 cup cinnamon chips
For topping:
3 Tbsp. granulated sugar
1/4 tsp. ground cinnamon

Directions:
Preheat the oven to 375 degrees. Spray an 8-inch square pan with cooking spray. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add in the eggs and vanilla and mix until combined. Stir in the flour, baking soda, cinnamon, and sugar. Add ¾ cup of the cinnamon chips, and stir briefly. Pour the batter into the prepared pan, and set aside. In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.