Cinnamon Frosting Recipes Recipe Fo Recipe For Potato

THE BEST CINNAMON BUTTERCREAM FROSTING

Steps:

• Add powdered sugar to mixing bowl.Add softened sticks of butter
• Add vanilla.
• Add 1 tbsp of milk.
• Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
• When completely mixed the frosting may appear dry.
• Add more milk, a little bit at a time until frosting is the proper consistency.
• Add Cinnamon.

CINNAMON BUTTERCREAM FROSTING

Steps:

• Place butter in large bowl.
• Beat on low 30 seconds.
• Add sugar about a cup at a time, beating on low between each addition.
• Add 3 tablespoons milk, vanilla and cinnamon.
• Beat on medium 1 minute.
• Blend in up to 1 tablespoons of milk if frosting is too thick.

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
• Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
• To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

CLASSIC CINNAMON ROLLS

Steps:

• Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
• Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
• Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
• Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
• Let rise 30 to 45 minutes until nearly doubled.
• Bake in preheated 350 degrees F oven for 25 to 30 minutes.
• Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

CINNAMON SWEET POTATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes.
• Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.

CINNAMON BUN ICING

Steps:

• In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

CINNAMON COFFEE FROSTING

Steps:

• In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

SWEET POTATO CUPCAKES WITH CINNAMON FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Make the cupcakes: In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined. Add half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour and mix to combine. Gently stir in the sweet potato puree.
• Divide the batter among the prepared muffin pan, filling each liner just over 3/4 full. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. Remove from the oven and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and cinnamon and mix well to combine. Scrape the bowl well, then add the vanilla and salt and mix to combine.
• Spread the frosting on top of the cooled cupcakes. Dust with more cinnamon, if desired, then serve.

CINNAMON PORK LOIN AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
• Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
• In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.