Cinnamon Glaze Recipes

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

VANILLA GLAZE FOR CINNAMON-BUN BITES

Steps:

• Stir together sugar and salt in a small bowl.
• Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

CARROT CAKE MUFFINS WITH CINNAMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
• In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
• In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

GLAZED CINNAMON ROLLS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

CINNAMON SYRUP-GLAZED DOUGHNUTS RECIPE BY TASTY

Steps:

• In a large mixing bowl, beat the sugars and eggs together until smooth.
• Add in the melted butter and whisk until smooth.
• Sift in the flour, soybean flour and baking powder and mix together.
• Rest the dough for 30 minutes.
• Roll the dough into ping pong sized balls using your hands.
• In a deep saucepan, heat the oil to 190°C (370°F).
• Using a slotted spoon, carefully fry the balls in small batches.
• Transfer the doughnuts to a paper towel-lined plate.
• Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
• Roll the doughnuts in the cinnamon sugar.
• Drizzle some brown sugar syrup on top.
• Enjoy!

CINNAMON GLAZE

Steps:

• Mix the powdered sugar and cinnamon and then add the apple cider until the glaze reaches the consistency you would like. Dribble the glaze over the biscuits.

CINNAMON-GLAZED ALMONDS

Steps:

• Place butter in a 15x10x1-in. baking pan. Bake at 325° until melted, about 5-7 minutes. , Meanwhile, in a bowl, beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cinnamon and almonds; pour over butter and toss to coat., Bake at 325° for 40 minutes, turning every 10 minutes, or until almonds are crisp.

CINNAMON GLAZED POPCORN

Steps:

• Place popcorn in a greased 15x10x1-in. baking pan. In a small bowl, beat the egg white, sugar, orange peel, cinnamon and salt until well blended. , Pour over popcorn; toss to coat. Bake at 300° for 30-35 minutes, stirring once. Cool completely. Store in an airtight container.