CUSTARD CINNAMON ROLLS RECIPE - (4.3/5)
Provided by vlacer
Number Of Ingredients 20
Steps:
- 1. Dissolve the yeast in warm water. Set aside. 2. Mix together flour, sugar, and margarine, salt, eggs, milk and yeast mixture. Once evenly mixed knead the dough in a floured board. Form into a large ball then place in a bowl covered in cling wrap. Place in a warm place and let it rise for 1 hour or until it doubled in size. 3. Remove dough from the bowl, deflate and roll into a floured surface until it reaches 24 x 16 inches in dimension. The thickness should be around 1/4 inch. 4. Prepare the custard by mixing together condensed milk, egg yolks and flour. Place in a sauce pan then cook in low heat until if forms a stiff but spreadable custard. Turn heat off then set aside. 5. Prepare the filling by mixing brown sugar and cinnamon together. 6. Spread the softened margarine over the top of the flattened dough, sprinkle the cinnamon mixture, spread the custard then top with raisins and apricots. 7. Now start rolling starting on the 24 inch side until the end then cut into 2 inch slices. Place in a greased pan and set it aside for 30 more minutes letting it slightly rise again. 8. Bake for 10 minutes in a 200C pre-heated oven. 9. When rolls are cooked, glaze top with honey.
BAKED CUSTARD WITH CINNAMON
Mother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. -Mary Kay Morris, Cokato, MN
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 177 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 7g protein.
CINNAMON CUSTARD PIE
Love custard tarts or pastel de nata? Try GF member Sue Tappin's recipe for cinnamon-topped custard pie - it's deliciously decadent
Provided by GF member Sue Tappin
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
- Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.
- Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.
- Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
- Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.
- Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.
Nutrition Facts : Calories 246 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SOURDOUGH CINNAMON ROLLS
Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
Provided by Katy Lenoir
Categories Bread Yeast Bread Recipes
Time 8h50m
Yield 15
Number Of Ingredients 11
Steps:
- Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
- Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
- Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
- Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
- Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 219 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 6.8 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 275.1 mg, Sugar 10.8 g
CINNAMON ROLLS RECIPE - (4.5/5)
Provided by Hortond
Number Of Ingredients 12
Steps:
- 1. PREPARE Sweet Dough as directed to Dough stage. Remove dough from pan. Cover and let rest 5 minutes. 2. COMBINE brown sugar, cinnamon and butter. 3. ROLL out dough on lightly floured surface to 12" x 9" (30 x 23 cm) rectangle. Spread brown sugar mixture evenly over dough. Roll up tightly from long side. Pinch edges together to seal. 4. CUT roll into 12 slices. Place in large greased muffin cups. Cover; let rise in warm place until doubled in size (40 to 50 minutes). 5. BAKE at 375°F (190°C) for 12 to 15 minutes, or until golden. Turn pan upside down and leave 5 minutes, then remove rolls from pan. Cool slightly before enjoying.
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5/5 (3)Total Time 45 minsCategory BreakfastCalories 485 per serving
- To create dough, in a large bowl combine Krusteaz Buttermilk Pancake Mix, buttermilk and sugar. Mix until a shaggy dough forms and all dry ingredients are incorprated. Set aside.
- To create filling, in a separate bowl, combine brown sugar, granualted sugar, cinnamon and 2 tablespoons melted butter. Mix to combine.
- Sprinkle 2-3 tablespoons of Krusteaz Buttermilk Pancake mix over surface where dough is to be rolled out, to prevent dough from sticking to the surface. Using hands and/or a rolling pin, roll and shape dough into a rectangle that is approxiately 14" x 8" in size and approxinatley 1/2" thick. Brush with softened butter then sprinkle filling mix over butter, then gently smooth and press filling mix over dough to help evenly distribute. Roll dough and filling up from long side. Gently cut into 12 equal size cinnamon rolls (approximately 1" thick each).
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