CHINESE COCKTAIL BUNS
These cocktail buns are like the ones you get at Chinese bakeries. They are filled with a creamy coconut filling. Yum!
Provided by LIANG
Categories Bread Yeast Bread Recipes
Time 3h25m
Yield 32
Number Of Ingredients 14
Steps:
- Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
- Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
- Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside.
- Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
- Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 19.1 g, Cholesterol 20.2 mg, Fat 4.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 39 mg, Sugar 6.8 g
CINNAMON BUNS
With a yummy cinnamon-raisin flavor and a drizzle of vanilla glaze, these tender sweet rolls are a real taste treat. Susan Corpman of Newhall, Iowa shared the recipe.
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm milk. Add the oil, sugar, salt, 1-1/2 cups flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle. Carefully spread corn syrup over dough to within 1/2 in. of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with along side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-in. round baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 25-30 minutes until golden brown. Cool on a wire rack. For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns.
Nutrition Facts : Calories 193 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CINNAMON BUN ICING
This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like.
Provided by HeatherFeather
Categories Dessert
Time 5m
Yield 2 cups icing
Number Of Ingredients 4
Steps:
- Mix together sugar and enough cream to achieve a spreading consistency.
- Add extract flavor of your choice and salt (if desired- I omit).
- To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
- This also makes a nice icing for quick breads like banana bread or zucchini bread.
CINNAMON BUN ICING
Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.
Provided by ASILMARIE
Categories Desserts Frostings and Icings
Time 10m
Yield 20
Number Of Ingredients 5
Steps:
- In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 19.1 g, Cholesterol 12.4 mg, Fat 8.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 18.6 g
CINNAMON ROLL COCKTAIL
Steps:
- In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved.
- Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm.
GIANT CINNAMON BUN
Take cinnamon whirls to a new level of indulgence with this giant version. Perfect for a party, it takes a little more effort but the results are well worth it
Provided by Good Food team
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- For the dough, gently heat the milk and butter until the butter has just melted. Leave to cool until just warm to the touch (it shouldn't be hot). Tip the flour into a large bowl with the yeast, cinnamon, sugar and a pinch of salt. Pour in the warm butter and milk mixture along with the egg, then combine with your hands until a dough forms. Tip the dough out onto a floured surface, and knead for about 10 mins until springy. Alternatively, you can do this in a stand mixer fitted with a dough hook - the dough will only require about 5 mins of kneading using this method. Bring the dough together into a ball, then place in an oiled bowl. Cover with a clean tea towel and leave to rise for about 1 hr, or until doubled in size.
- Meanwhile, beat the filling ingredients with a small pinch of salt using an electric whisk until completely combined. Set aside. Butter a 20cm springform or loose-bottomed cake tin. Tip the dough out onto a lightly floured surface and knead briefly to knock the air out. Leave to rest for a few minutes, then roll out to a 30 x 50cm rectangle, and lay it on the surface so the short edge is facing you. Spread over the filling so the dough rectangle is completely covered. Cut the dough into four strips down the length. Roll the first strip up into a tight spiral from the short end, then place the spiral at the short end of the second strip and roll this up into a spiral around the first. Place this larger spiral at the short end of the third strip and roll up again, then repeat with the final strip of dough. You should end up with one large cinnamon bun. Transfer to the prepared tin, cover with a clean tea towel and leave to rise for 45 mins-1 hr, or until it has risen by about a third.
- Heat the oven to 200C/180C fan/gas 6. Put the cake tin on a baking tray and bake for 50 mins-1 hr until puffed up, golden and cooked through. Meanwhile, combine the icing sugar, vanilla and 3 tbsp water until you have a loose icing that can be drizzled. Leave the bun to cool in the tin for 10 mins, then remove from the tin, drizzle with the icing and leave to cool completely on a wire rack. Serve in slices, or let everyone pull it apart. Will keep in an airtight container for two days.
Nutrition Facts : Calories 486 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
EASY CINNAMON BUNS
What a treat for the kids when they come home from school or for a Sunday brunch. There will never be any of these left over! They are crispy on the outside and lovely and soft inside. Very tasty
Provided by Bergy
Categories Quick Breads
Time 32m
Yield 12 cinnamon buns
Number Of Ingredients 12
Steps:
- Spray a 9 inch baking pan and preheat oven to 425°F.
- In a small bowl mix the filling ingredients together, mixing well.
- In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
- Add yogurt and oil, mix well together until you have formed a dough.
- On a lightly floured surface knead the dough 8-10 times.
- Roll the dough out to a 8" x 10" rectangle.
- Brush dough with margarine and sprinkle the filling evenly over the dough.
- Roll up jelly roll fashion, Pinch seam to seal.
- Cut into 12 1-inch pieces.
- Place rolls slightly touching in the prepared baking pan.
- Bake for approx 17 minutes or until golden.
- Place on wire rack for 10 minutes.
- Serve warm.
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