Cinnamon Breakfast Ring Recipes

CINNAMON COFFEE RING

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream., Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice., Bake at 350° for 65-70 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

STICKY CINNAMON BROWN SUGAR BREAKFAST RING

Steps:

• Make dough according to recipe.
• Mix together the butter, brown sugar and cinnamon.
• Pre-heat the oven to 180ºC and line a baking sheet with baking paper.
• Once the dough has risen, roll it out to approximately 2cm thick (on a floured surface) then spread over the brown sugar mixture.
• Roll into a tight coil then cut off the edges. Make a slit, all the way down the dough then braid the two halves together. Bring the edges together and pinch to form a ring.
• Place the breakfast ring on the prepared baking sheet and place in the oven.
• Allow to bake for 35-45 minutes or until the ring is golden brown and cooked through.
• In the meanwhile, combine all the syrup ingredients in a saucepan and allow to cook for 10 minutes.
• When the ring is baked, remove from the oven and brush with the syrup. Allow to cool for 15 minutes then slice and serve.

BREAKFAST CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
• Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
• Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

MICROWAVE BREAKFAST RING

Steps:

• Mix brown sugar, water, butter, and cinnamon together in a microwave-safe bowl; heat in microwave until the butter melts, about 2 minutes.
• Stir biscuit dough and apple with the sugar mixture to coat dough pieces completely. Spread the mixture evenly around the ring of a microwave-safe tube pan (such as Bundt®).
• Cook in microwave oven on High for 3 minutes. Let rolls finish cooking as they rest at room temperature for 5 minutes. Invert onto a serving platter.

STICKY BUN BREAKFAST RING

Steps:

• Pre-heat oven at 375 degrees bake.
• Spray fluted pan with non-stick spray.
• Combine the melted butter and syrup in a small bowl and set aside.
• In separate bowl, combine brown sugar, cinnamon, and nuts(if desired).
• Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges(closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees at approximately 20-25 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter.
• Enjoy!

CINNAMON PECAN RING

Steps:

• In a bowl, combine 1 cup flour, 1/4 cup sugar, yeast, salt and baking soda. In a saucepan, heat the yogurt, milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Transfer to a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 14x10-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar, cinnamon and remaining sugar; sprinkle evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam., Line a baking sheet with foil; coat well with cooking spray. Place dough seam side down on prepared pan; pinch ends together to form a ring. With scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist. Cover and let rise until doubled, about 45 minutes. , Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Combine icing ingredients; drizzle over warm ring.

CINNAMON CROISSANT COFFEE CAKE (PRINCESS RING)

Steps:

• Prepare ring:
• Butter a 24-centimeter (about 9-inch) springform pan and line with a round of parchment paper. Butter paper and remove side of pan.
• Stir together sugars and cinnamon.
• Roll out dough on a lightly floured surface, dusting with flour as necessary, into a 24- by 9-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
• Arrange dough so that a long side is nearest you and sprinkle cinnamon sugar over dough, leaving a 1-inch border along bottom edge. Brush border with some beaten egg and chill remaining egg. Fold top edge of dough over about 1 inch. Using both hands, roll dough toward you: Use your thumbs to tuck dough under and tighten as you go, working your way down entire length of log (as when rolling up a poster), and gently rock dough back and forth to keep it taut and even. When finished, roll log back and forth over seam to seal.
• Transfer log, seam side down, to bottom of springform pan, bringing both ends of log together to make a ring. Beginning 2 inches from where ends meet, make vertical cuts from outside of ring toward center at 2-inch intervals, cutting halfway through ring.
• Let ring rise:
• Attach side of pan and slide pan into garbage bag, propping up top of bag with inverted glasses to keep it from touching dough, then tuck open end under pan. Let ring rise until slightly puffy and spongy to the touch, about 2 1/2 hours.
• Make streusel while ring is rising:
• Blend flour and sugar in a food processor. Add frozen butter and pulse until very finely chopped. Chill streusel until ready to use.
• Preheat oven to 375°F.
• Gently brush top and center of ring with some of remaining beaten egg, then sprinkle with streusel. Bake in middle of oven until top is browned and streusel is crisp, about 45 minutes.
• Cool in pan on a rack 10 minutes, then run a thin knife around edge to loosen and remove side of pan.