Cinnabons Strawberry Icescape Recipes

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COPYCAT CINNABON FROSTING (SEE MY CINNABON RECIPE)



Copycat Cinnabon Frosting (See My Cinnabon Recipe) image

Make and share this Copycat Cinnabon Frosting (See My Cinnabon Recipe) recipe from Food.com.

Provided by paulamatt

Categories     Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

1 lb margarine
1 lb cream cheese
2 lbs powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract

Steps:

  • Allow margarine and cream cheese to reach room temperature.
  • Beat cream cheese and margarine together in a bowl with a mixer.
  • Slowly add in all powdered sugar.
  • Once all of the sugar is in the bowl mix for at least an additional 12 minutes.
  • When almost done, add in the extracts.
  • Enjoy!

STRAWBERRY CINNAMON ROLLS



Strawberry Cinnamon Rolls image

Add a pop of strawberry pink to the typical cinnamon roll... perfect for brunch or Valentine's Day!

Provided by thedailygourmet

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 12

Number Of Ingredients 14

¾ cup warm water (105 degrees F (41 degrees C))
¼ cup white sugar
2 ½ teaspoons instant yeast
2 ¾ cups all-purpose flour
2 tablespoons butter
1 egg
1 teaspoon salt
½ stick butter, at room temperature
⅔ cup brown sugar
1 tablespoon ground cinnamon
1 ½ cups confectioners' sugar
¼ cup pureed fresh strawberries
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
  • Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
  • Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
  • Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
  • While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 54.9 g, Cholesterol 30.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 258.6 mg, Sugar 31.8 g

STRAWBERRY-FILLED CINNAMON ROLLS



Strawberry-Filled Cinnamon Rolls image

I got this recipe from my husband's sister, Celeste, and tweaked it over the years. I recently added the strawberry jam. They are to die for!

Provided by Julie Dawn

Categories     Bread     Yeast Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 18

¼ cup warm water
2 tablespoons yeast
¼ cup unsalted butter, at room temperature, cubed
¼ cup white sugar
½ teaspoon salt
1 cup hot water
1 large egg, at room temperature
4 cups all-purpose flour
1 tablespoon oil, or as needed
½ cup unsalted butter, melted
¼ cup strawberry jam
⅓ cup white sugar
1 tablespoon ground cinnamon, or to taste
6 tablespoons unsalted butter, softened
¼ cup milk
¼ cup strawberry jam
2 teaspoons vanilla extract
1 cup powdered sugar, or more as needed

Steps:

  • Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.
  • Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.
  • Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.
  • Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.
  • Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.
  • While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 62.7 g, Cholesterol 61.7 mg, Fat 19.4 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 11.4 g, Sodium 110 mg, Sugar 28.9 g

STRAWBERRY & CINNAMON TORTE



Strawberry & cinnamon torte image

Just blitz and bake to produce this fruity dessert

Provided by Orlando Murrin

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 1h30m

Number Of Ingredients 9

175g ground almond
175g butter softened
175g golden caster sugar
175g self-raising flour
1 tsp ground cinnamon
1 large egg , plus 1 egg yolk
450g strawberry , hulled and sliced
icing sugar , for dusting
whipped double cream mixed with Greek yogurt (half and half is good), to serve

Steps:

  • Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
  • Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
  • Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
  • Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
  • Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

STRAWBERRY ICE



Strawberry Ice image

When we pick strawberries at a local farm, this is what many of the berries are used for. It's a great summertime treat.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 4

5 cups fresh or frozen unsweetened strawberries, thawed
2/3 cup sugar
2/3 cup water
1/4 cup lemon juice

Steps:

  • Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein.

CINNAMON-STRAWBERRY SUNDAES



Cinnamon-Strawberry Sundaes image

Lime adds a delicious tang to this easy dessert. I'll never eat plain vanilla ice cream again! -Cory Roberts, Riverton, Utah

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon lime juice
1/4 teaspoon ground cinnamon
2 cups frozen unsweetened strawberries, thawed and drained, or sliced fresh strawberries
2 cups vanilla ice cream
1 teaspoon grated lime zest

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.

Nutrition Facts : Calories 216 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

CINNAMON GLAZED STRAWBERRIES



Cinnamon Glazed Strawberries image

Make and share this Cinnamon Glazed Strawberries recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons sugar
1 tablespoon butter
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1 lb fresh strawberries, rinsed and hulled
2 tablespoons coconut, toasted shredded (optional)
2 tablespoons chocolate sprinkles (optional) or 2 tablespoons semisweet chocolate, finely chopped (optional)

Steps:

  • In a medium saucepan combine sugar, butter, lemon juice and cinnamon.
  • Cook and stir over medium heat until syrupy and thick.
  • Remove from heat and add berries, tossing gently to coat each berry.
  • Serve immediately.
  • Or: add coconut along with berries, toss to coat.
  • Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.

Nutrition Facts : Calories 87.5, Fat 3.2, SaturatedFat 1.8, Cholesterol 7.6, Sodium 21.7, Carbohydrate 15.5, Fiber 2.4, Sugar 11.7, Protein 0.8

STRAWBERRY & CINNAMON STREUSEL BARS



Strawberry & cinnamon streusel bars image

Pack these in tins for picnics or school fetes, or serve single bars with a dollop of clotted cream for dessert. Blackberries also work really well when strawberry season is over

Provided by Good Food team

Categories     Dessert, Treat

Time 1h10m

Yield makes 12

Number Of Ingredients 10

300g hulled strawberries
juice and zest ½ lemon
300g plain flour
175g golden caster sugar plus 3 tbsp for the topping
1 ½ tsp ground cinnamon
1 vanilla pod , halved lengthways
250g pack butter 200g at room temperature, 50g cold and diced
4 tbsp rolled porridge oats
3 tbsp chopped hazelnuts
2 tbsp strawberry jam

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.
  • Put the flour, 175g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down firmly to make an even base. Prick a few times with a fork, then bake for 25 mins until golden.
  • While the base is cooking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly.
  • When the base is done, mix the sliced strawberries with the jam and arrange on top. Sprinkle over the crumbly topping and bake for another 30-35 mins until the top is golden and the strawberries juicy and bubbling. Leave to cool completely in the tin before cutting into bars or squares.

Nutrition Facts : Calories 381 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

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