RED HOT SHOT
Provided by Claire Robinson
Time 10m
Yield 8 shots
Number Of Ingredients 6
Steps:
- Place 8 cinnamon candies in a food processor and pulse until finely ground. Place the cinnamon dust on a small plate and stir in the salt. Run the lemon wedge around the edge of 8 shot glasses and dip them into the cinnamon-salt mixture.
- In a cocktail shaker filled 1/2 way with ice, add the cinnamon schnapps and tequila. Shake well and pour into the prepared shot glasses. Top off with a dash of hot sauce and enjoy! Use the remaining cinnamon candies as a chaser.
HOT SHOT
Provided by Food Network
Time 15m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Heat the brandy, apple liqueur and apple cider in a saucepan until almost boiling.
- Place a wine or cordial glass under hot running water to heat. Add the cherry liqueur and sour cherry to the hot glass and pour in the brandy mixture.
CINNAMON HOT CHOCOLATE
Five ingredients and 10 minutes can give you a cup of delicious hot chocolate made from soymilk.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 5
Number Of Ingredients 5
Steps:
- In 2-quart saucepan, heat soymilk, chocolate, vanilla and cinnamon over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
- Heat to boiling over medium-high heat, stirring constantly; reduce heat to low. Simmer 4 minutes, stirring frequently, to blend flavors.
- Garnish each serving with whipped topping.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 9 g, TransFat 0 g
OVERNIGHT CINNAMON ROLLS
Delicious cinnamon roll recipe that rises in the fridge overnight.
Provided by Jeniflower
Categories Cinnamon Rolls
Time 10h5m
Yield 12
Number Of Ingredients 13
Steps:
- Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
- Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
- Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
- Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 82.6 g, Cholesterol 35.8 mg, Fat 15.9 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 7.2 g, Sodium 331.6 mg, Sugar 32.2 g
OVERNIGHT BURNT-BUTTER CINNAMON ROLLS
This recipe is my great grandmother's recipe that I changed a little to be a less old-fashioned.
Provided by Bob
Categories Bread Yeast Bread Recipes
Time 9h45m
Yield 36
Number Of Ingredients 17
Steps:
- Stir milk in a heavy saucepan over medium-high heat until milk starts to show small bubbles, steams, and reaches 85 to 100 degrees F (30 to 38 degrees C). Cool. Stir yeast into cooled milk.
- Melt 6 tablespoons butter in a saucepan over high heat; cook until butter is slightly browned, 2 to 3 minutes. Remove from heat and stir 2 tablespoons butter into melted butter. Stir mashed potatoes and 2/3 cup white sugar into butter until well combined.
- Beat eggs in a small bowl; add to mashed potatoes mixture and stir well. Pour milk-yeast mixture into mashed potato mixture and stir with a wooden spoon.
- Stir flour into potato mixture 1/2 cup at a time, stirring well with a wooden spoon after each addition, until a dough comes together. Turn dough out onto a floured work surface and knead until soft, 1 to 3 minutes. Lightly oil dough with canola oil, place dough in a bowl, cover the bowl with a clean, damp towel, and let rise in a warm place until doubled in size, at least 1 hour.
- Melt 1/2 cup butter in a large saucepan over high heat; cook until browned, 2 to 3 minutes. Pour butter into a bowl. Add remaining butter, brown sugar, 1/2 cup white sugar, and cinnamon; mix until filling is well combined.
- Roll 1/2 of the dough into a 1/4-inch thick rectangle. Spread 1/2 of the filling over dough rectangle. Cut dough width-wise into 12 equal strips. Roll up each strip and place in a greased 9x13-inch baking dish. Repeat with remaining dough and filling. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Place rolls 4-inches apart on prepared baking sheets.
- Bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes.
- Whisk 2 teaspoons vanilla extract and corn syrup together in a bowl. Whisk confectioners' sugar and cream into corn syrup mixture until desired glaze consistency is reached. Drizzle glaze over cinnamon rolls.
Nutrition Facts : Calories 176 calories, Carbohydrate 25.2 g, Cholesterol 29.4 mg, Fat 7.5 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 70.2 mg, Sugar 13.3 g
CINNAMON HOT CHOCOLATE MIX
When our children left for college, they each insisted on taking a large container of this cinnamon-y cocoa mix with them to the dorm. For rich results, all they need to do is add hot milk, stir and enjoy! -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Time 10m
Yield 1 serving per batch.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool, dry place for up to 3 months., To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk.
Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
OVERNIGHT HOT CINNAMON ROLLS
Make and share this Overnight Hot Cinnamon Rolls recipe from Food.com.
Provided by Kari3564
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place rolls, still frozen, in greased bundt or angel food pan.
- Sprinkle with pudding mix, sugar, nuts and cinnamon.
- Pour butter over all. Cover pan w/ plastic wrap.
- Let sit overnight in oven.
- Next morning, set oven at 350 and bake uncovered, 25-35 minutes or till brown.
- Remove and let sit 10-15 minutes.
- Invert on serving plate.
- Enjoy.
SPICY HOT-CHOCOLATE WITH CINNAMON
An ancho chile lends just a touch of mild heat to hot chocolate.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, combine milk, ancho chile, and cinnamon; heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, 10 minutes.
- Place chocolate in a medium bowl; strain milk mixture into bowl, whisking to combine thoroughly. Discard cinnamon sticks. Return mixture to saucepan; continue whisking until chocolate has completely melted. Divide among four mugs, and serve immediately, garnished with remaining cinnamon sticks.
HOT CROSS CINNAMON BUNS
Combine a hot cross bun with a cinnamon swirl to make these moreish hot cross cinnamon buns. Perfect for Easter, they're topped with a cream cheese icing
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Warm the milk and lemon zest in a small saucepan until steaming. Remove from the heat and add 25g butter, swirling until it has melted and the milk has cooled slightly.
- Mix 500g flour, 1 tsp cinnamon, the caster sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and one of the beaten eggs, then combine with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic, about 10 mins - the dough should bounce back when pressed with your finger. Transfer to an oiled bowl, cover with a tea towel and leave to rise for 2 hrs or until doubled in size.
- While the dough rises, make your cinnamon butter. Mash the remaining butter and cinnamon with the light brown sugar.
- Dust your largest baking tray with flour. Tip the dough onto the work surface and knead again to knock out any air bubbles. Roll the dough to a rectangle roughly 30 x 40cm. Spread the cinnamon butter over the dough, covering the whole surface. Scatter over the dried fruit. From one of the longer edges, roll up the dough into a tight sausage shape. Use a sharp knife to cut the dough into 12 equal-sized pieces. Arrange them on the tray, leaving a small gap between each one and making sure the open end of the scroll is facing inwards to prevent them springing open as they cook. Cover loosely and leave somewhere warm to prove for 1 hr or until almost doubled in size - the buns should be just touching.
- Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining 140g flour with enough water to make a thick, smooth paste, then transfer to a piping bag fitted with a small round nozzle (or use a sandwich bag with a corner snipped off ). Use the paste to pipe crosses over the buns, then bake for 25 mins until deep golden brown and cooked through.
- Leave to cool for 10 mins on the tray. Meanwhile, mix the cream cheese and icing sugar, then brush the mixture over the warm buns. If you have any excess, you can serve this on the side for spreading over. Eat the buns warm from the oven or leave to cool. Will keep for up to two days in an airtight container.
Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
HOT SHOT CINNAMON OVERLOAD
Sometimes I just want a strong cinnamon coffee with no other flavors added this was made for just such a time. This is goodness in it's purest form but, of course, the amount of liqueur is easily adjustable to personal taste, if you like less or more, just make it as you like it. I prefer it hot but it would be quite adaptable to being made as an iced coffee also. Please note that any cinnamon liqueur that you like will work just fine.
Provided by Annacia
Categories Beverages
Time 19m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- HOT:.
- Brew the coffee.
- Place an ounce of the Goldschlager liqueur into each cup.
- Fill the cups with the hot coffee.
- Add sugar or Splenda if using.
- Place the long cinnamon sticks into the cups to to stir with (leave them in the cups or remove as you wish).
- ICED:.
- In advance brew a pot the same coffee that you'll be using the make the cinnamon coffee and freeze it in an ice tray, save two cups of the coffee.
- Place the saved two cups of coffee into the refrigerator to chill.
- When your ready to make the iced drink fill each of two glasses half full of the coffee cubes.
- Pour an ounce of Goldschlager over the ice.
- Add the chilled coffee to each glass and sweeten if you wish.
- Place the long cinnamon sticks into the glasses to stir and mix with.
Nutrition Facts : Calories 594.7, Fat 0.1, Sodium 11.5, Protein 0.6
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