EASY CINNAMON STICKS RECIPE
Provided by Jen
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix cinnamon and sugar on a plate.
- Open tube and separate each breadstick.
- Dip each into butter and then roll in cinnamon sugar.
- Double over and twist then place on cookie sheet.
- Bake 12-14 minutes.
- Mix powdered sugar milk and vanilla to make a glaze.
- Transfer to piping or zippered bag to drizzle onto each.
CINNAMON BREADSTICKS
I think this is the best sweet breadstick you'll find. I love to snack on these while drinking my morning coffee. Each twist has just 1 gram of fat and is quite satisfying. -Carol Birkemeier of Nashville, Indiana
Provided by Taste of Home
Time 30m
Yield 32 breadsticks.
Number Of Ingredients 7
Steps:
- In a bowl, combine the contents of the roll mix and yeast packets. Add the water, oil and egg white; beat until smooth. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes., Roll into a 16-in. x 12-in. rectangle. Cut widthwise into sixteen 1-in. strips. Cut strips in half widthwise, forming 32 strips. Twist each strip 5-6 times; place on a baking sheet coated with cooking spray., Combine sugar and cinnamon. Spray dough sticks generously with refrigerated butter-flavored spray; sprinkle with cinnamon-sugar. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CINNAMON-SUGAR STICKS
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 0
Steps:
- Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.
CINNAMON ROLL STICKIES
Cinnamon Bun + French Toast = Stickies. Made famous by the College Diner at Penn State, this is a shortcut version of the sticky-sweet breakfast (and late night) food that students love. Make it at home when you're feeling nostalgic for your campus days.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 stickies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
- Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
- Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
- Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
- Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
- Preheat the oven to 350 degrees F.
- Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
- Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
- Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
- Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
- Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
CINNAMON STIR STICKS
Our home economists use cinnamon sticks as holders for cute little lollipops that can be enjoyed alone or stirred into cider.
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Using a pencil, draw ten 2-in. ovals on three sheets of parchment paper. Place paper, pencil mark side down, on baking sheets; chill until ready to use., In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 325° or mixture is a golden amber color., Remove from the heat; stir in oil (keep face away from mixture as oil is very strong). Immediately ladle mixture over ovals; press a cinnamon stick into each. Cool completely. Store in an airtight container for up to 1 month.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON CREAM CHEESE DESSERT STICKS
I just came across the recipe in my files. This is from my grandmother. She used to make these for my sisters and I when we visited her. I had to improvise the name, because on my card it's called My Grandchildren's Secret Recipe. I remember making these with her one visit. She was an amazing cook and had a way of making you feel as though 'you' were the secret ingredient in all the amazing recipes she made.
Provided by Leilani
Categories Breakfast
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Cut the crust off the bread and flatten with a rolling pin.
- Mix the cream cheese, sugar and egg yolk.
- Spread the filling on the bread, and roll up.
- Mix cinnamon and sugar.
- Dip sticks in melted butter, and then dip in cinnamon sugar mix.
- Sticks can be frozen at this time.
- Place on greased baking sheet, and bake at 325 degrees for about 15-20 minutes, or until lightly browned.
Nutrition Facts : Calories 583.1, Fat 31.4, SaturatedFat 18.7, Cholesterol 113.7, Sodium 676.2, Carbohydrate 68.5, Fiber 1.8, Sugar 36.3, Protein 8.5
CINNAMON STICKS
Refrigerated soft breadsticks make a great breakfast or anytime treat. The kids (and adults) love them!
Provided by Chris from Kansas
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Unroll dough; separate into strips.
- Combine margarine and honey; brush over strips.
- Twist each strip on flat surface.
- Place 1 inch apart on large ungreased cookie sheet.
- In small bowl, combine sugar and cinnamon; sprinkle evenly over strips.
- Bake for 15 to 18 minutes or until golden brown.
Nutrition Facts : Calories 45.9, Fat 2.8, SaturatedFat 0.5, Sodium 33.4, Carbohydrate 5.5, Fiber 0.1, Sugar 5.3, Protein 0.1
CINNAMON FRENCH TOAST STICKS
I love my French toast sticks sugary and easy to make. This recipe is easy and quick, and it serves a lot of people.
Provided by Charlie
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Cut the crust off of the bread and cut each slice of bread into 3 pieces.
- Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
- Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
- Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 43 g, Cholesterol 139.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 439.2 mg, Sugar 15.3 g
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STUFFED CINNAMON STICKS - SIX SISTERS' STUFF
From sixsistersstuff.com
Cuisine AmericanCategory BreakfastServings 16Total Time 35 mins
- Cut the crust off of the bread and flatten bread with a rolling pin. Combine cream cheese and powdered sugar and beat until smooth.
- Spread 1 tablespoon of nutella or cream cheese mixture on the edge of each slice of bread. Top nutella with diced strawberries, or top the cream cheese mixture with fresh blueberries.
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