CINNAMON BUN ICING
Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.
Provided by ASILMARIE
Categories Desserts Frostings and Icings
Time 10m
Yield 20
Number Of Ingredients 5
Steps:
- In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 19.1 g, Cholesterol 12.4 mg, Fat 8.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 18.6 g
ICED CINNAMON BUN SCONES
Make and share this Iced Cinnamon Bun Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 50m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
- In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
- Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
- Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
- In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.
Nutrition Facts : Calories 656.3, Fat 28.9, SaturatedFat 17.6, Cholesterol 110.1, Sodium 333.8, Carbohydrate 94, Fiber 1.5, Sugar 56, Protein 6.9
CINNAMON BUN SCONES
Easy to make, moist and flavorful! My husband loves these. He says they taste like a cinnamon roll and I say that they are MUCH easier and quicker to make than cinnamon rolls. Try them! This is one of the ultimate comfort foods, in my opinion.
Provided by Juenessa
Categories Scones
Time 40m
Yield 9-12 scones
Number Of Ingredients 15
Steps:
- Heat oven to 425°F.
- Spray a cookie sheet with cooking spray.
- In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
- Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
- Transfer dry mixture to larger bowl.
- In small bowl, combine milk, egg and vanilla; blend well.
- Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
- In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
- Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.).
- Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
- Glaze:.
- In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
- Drizzle over top of warm scones.
- Serve warm.
- ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.
Nutrition Facts : Calories 364.8, Fat 16.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 206, Carbohydrate 48.4, Fiber 2.5, Sugar 18.8, Protein 6.4
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