Cinnamonbunpretzelmix Recipes

CINNAMON PRETZELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir milk and honey together in a bowl; let sit for 5 minutes.
• Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft. Knead dough on a lightly floured surface for about 3 minutes. Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces.
• Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape. Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels. Arrange coated pretzels on the prepared baking sheet.
• Bake in the preheated oven until pretzels are golden brown, about 8 minutes.
• Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.

CINNAMON BUN PRETZEL MIX

Steps:

• Preheat oven to 275 and prepare baking sheet with sides - I line mine with parchment paper and spray with cooking spray to prevent sticking.
• Combine brown sugar and ground cinnamon, set aside.
• Whisk egg white in large bowl.
• Add dried cranberries and nuts, stir.
• Add miniature pretzels.
• Sprinkle with brown sugar mix and gently fold until combined, careful not to crush the pretzels.
• Spread onto prepared baking sheet.
• Bake for 45 minutes, stirring every 15 minutes. Watch carefully, oven temperatures vary and they aren't so good burnt!
• Remove from oven and stir, evenly distributing nuts and berries. Spread in a single layer to cool on parchment paper. Cool completely or they will be soft/soggy - they firm as they cool. Store in covered containers.

CINNAMON BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
• Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
• To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
• Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F.
• Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

CINNAMON SUGAR PRETZELS

Steps:

• Toss 4 cups pretzel snaps with 6 tablespoons melted butter and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup sugar mixed with 1 teaspoon cinnamon.

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.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.