WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES
Make and share this White Glaze Icing for Pastries, Cinnamon Rolls, and Danishes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 1m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix the confectioners' sugar, butter, and vanilla together.
- Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
- Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
- Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
Nutrition Facts : Calories 1159.1, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.2, Sodium 215.4, Carbohydrate 240.7, Sugar 235.3, Protein 0.7
VANILLA GLAZE FOR CINNAMON-BUN BITES
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
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.
GLAZED CINNAMON ROLLS
Who doesn't love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 390 mg
GLAZED CINNAMON ROLLS
This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses a Kitchenaid mixer to mix the dough. I'm sure it can be converted to make them by hand just not sure how to do it. It takes about 5 hours from start to finish to make these beautiful cinnamon rolls. The use of the instant read thermometer to tell if they are done I believe helps to assure these rolls come out just right, not over cooked and dry.
Provided by Pumpkie
Categories Breads
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the dough:.
- Heat the milk and butter in a small pan until the butter melts.
- Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
- In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
- Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
- Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
- Scrape the dough onto a lightly floured work surface.
- Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
- Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
- While dough is raising prepare the icing:.
- Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
- Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
- Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
- To roll and fill the dough:.
- After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
- Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
- Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
- Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
- Keep it tightly rolled.
- Moisten the top border with water and seal the roll.
- Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
- Grease a 13 x 9 inch baking dish or spray with cooking spray.
- Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
- Place the rolls cut side up, evenly in the prepared baking dish.
- Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
- Preheat oven to 350 degrees and adjust oven rack to the middle position.
- Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
- Invert rolls onto a wire rack and cool for 10 minutes.
- Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
- If not eating right away cover rolls and frost as you use them.
- The icing needs to be kept in the refrigerator.
- Rolls can be covered and reheated in microwave.
Nutrition Facts : Calories 438.9, Fat 17.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 392.4, Carbohydrate 64.5, Fiber 2.2, Sugar 28.3, Protein 7.5
TWO-INGREDIENT DOUGH CINNAMON ROLLS WITH VANILLA GLAZE
This recipe for 6 cinnamon rolls is just right for breakfast or a coffee break! Using only two ingredients for the dough, you can roll up these and have them ready in less than an hour. They are tasty with or without the vanilla glaze.
Provided by Bibi
Categories Cinnamon Rolls
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
- Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
- Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
- Brush rolled dough with 1 tablespoon melted butter.
- Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
- Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
- Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
- Cut the dough into 6 rolls using a bench scraper or sharp knife.
- Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
- Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
- While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
- Drizzle optional glaze over the rolls, if desired, and serve warm.
Nutrition Facts : Calories 247 calories, Carbohydrate 40.1 g, Cholesterol 7.7 mg, Fat 7.3 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 472.7 mg
GLAZED CINNAMON ROLL COOKIES
A sweet comforting cookie version of a pecan cinnamon roll. Good any time of the day.
Provided by KThrasher
Time 9h5m
Yield 48
Number Of Ingredients 18
Steps:
- Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
- While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
- Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
- Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 27.7 g, Cholesterol 30.1 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 4.7 g, Sodium 82.9 mg, Sugar 19.3 g
CINNAMON ROLLS WITH CREAM CHEESE GLAZE
This looks like it has a lot of steps but it really isin't too difficult to make. These are so good you may want to double the recipe. Bon Appetit March 2008.
Provided by cookiedog
Categories Yeast Breads
Time 3h45m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
- Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- For filling: Mix brown sugar and cinnamon in medium bowl.
- Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Position rack in center of oven and preheat to 375°F Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
- For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Nutrition Facts : Calories 258.9, Fat 10.2, SaturatedFat 6.2, Cholesterol 38.7, Sodium 161.5, Carbohydrate 38.2, Fiber 1.2, Sugar 18.7, Protein 4.1
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