Cinnamelts Recipes

CINNAMELTS

Steps:

• 1. To make the dough, dissolve the yeast in the warm water in a small bowl or measuring cup and let it sit for 5 minutes.
• 2. Use an electric mixer to combine the grandulated sugar with the 1/2 cup whole milk and 1/3 cup melted margarine in a large bowl. Mix in the eggs and salt. Mix in 1 cup of the flour. When the flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining 2 cups of flour with a wooden spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it, and store it in a warm place for about 1 ½ hours.
• 3. Mix the filling ingredients together in a medium bowl, and then cover it until needed. Filling 1 cup packed dark brown sugar 2/3 cup margarine, melted 2 tablespoon
• 4. Roll the dough out on a floured surface until about ½ inch thick. Use a pizza slicer to slice the dough into approximately ½ -inch wide strips, and then slice those strips into 3/4 -inch- to 1-inch-long chunks of dough.
• 5. Use softened margarine to grease the cups of two large (Texas-size) 6-cup muffin tins. Drop 6 chunks of dough into the bottom of each cup. Spoon 1 to 1 ½ teaspoons of cinnamon filling over the dough. Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough. Cover the muffin tin with plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a little more.
• 6. Preheat the oven to 350 degrees F. Bake the cinnamon melts for 17 to 20 minutes, or until the dough turns light brown
• 7. As the cinnamon melts cool, make the icing by mixing the margarine and cream cheese together with an electric mixer on high speed. Add the powdered sugar and mix slowly until all of the powdered sugar is incorporated. Add the milk and vanilla, then mix again on high speed until smooth and fluffy. Icing ¼ cup (½ stick) margarine, softened 1 tablespoon whole milk ½ cup (4 ounces) cream cheese, softened ½ teaspoon vanilla extract 1 ½ cups powdered sugar
• 8. Spoon about 1 tablespoon of icing over the top of each cinnamon melt. Serve right away, or cool completely, then cover the melts with plastic and freeze. To prepare a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds, or until warm.

EASY CINNAMON ROLLS

Steps:

• See post notes above for what types of pizza dough will work. To make the cinnamon rolls: Roll out dough on a floured surface (any flour works, even coconut flour). If dough is too sticky to roll, just add more flour of choice a little at a time. Roll very thinly (just under 1/4-inch is perfect). Spread remaining ingredients on top. Cut long strips, then roll each up as tightly as possible. Put in a greased baking pan. Preheat oven to 400 F. Bake 20 minutes. Frosting recipes are listed above. If you try the recipe, be sure to review or rate it below!View Nutrition Facts

SIMPLE CINNAMON ROLLS WITH PUFF PASTRY

Steps:

• Pre heat the oven to 390 F
• In a bowl, mix cinnamon and sugar
• Place baking paper on a working surface
• Roll out the puff pastry sheet (thaw first) onto the baking paper
• Brush pastry with butter (1/3 for each sheet)
• Sprinkle cinnamon sugar mix evenly
• Roll up the pastry and slice with a sharp knife
• Grab the baking sheet by the sides and move the roll to the baking sheet. Spread the slices so they are not crowded and brush with a little butter.
• Bake in the middle of the oven for about 20 minutes or until golden brown.
• Repeat for the second puff pastry sheet.

GIZZADA

Steps:

• Place flour in a large bowl, add sugar and salt and mix well. Shred the cold margarine and shortening, add to the flour and rub in until the mixture looks like fine breadcrumbs. Add cold water to the flour mixture and gently mix to form a pastry dough. Do not knead. Cover the pastry and place in the refrigerator to relax for about 15-18 minutes. Lightly dust the work surface with flour. Remove pastry from the refrigerator and place on the floured work surface.Use a lightly floured rolling pin to roll out the pastry. Use a 3 1/2 - 4 inch cutter to cut rolled pastry into circles. Crimp the edge using the thumb of one hand and the thumb and fore finger of the other hand. Place on a cookie sheet, fill each with about three tablespoons coconut mixture and bake in a pre-heated oven at 205 degrees C or 400 degrees F for 15-20 minutes.