Clone of a Cinnabon – Cinnamon Rolls

Clone of a Cinnabon

Prep Time 20 min
Cook Time 15 min
Ready in 3 hours

Ingredients:
Dough
1 c warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup margarine, melted
4 ½ cups bread flour
1 tsp salt
½ cup white sugar
2 ½ tsp bread machine yeast

Filling
1 c brown sugar, packed
2 ½ tbs ground cinnamon
1/3 c butter, softened

Frosting
1 (3 ounce) package cream cheese, softened
¼ c butter, softened
1 ½ c confectioners’ sugar
½ tsp vanilla extract
1/8 tsp salt

Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle, press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ c butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Sugar and Spice Pecans

Sugar and Spice Pecans

Ingredients:

1 Tbs egg white
2 cups pecans
1/4 cup sugar
1 Tbs pumpkin pie spice

Directions:
1. Heat oven to 300. Place nuts in a small bowl; pour the egg white over the nuts and stir until the nuts are coated and sticky.
2. Mix the sugar and pumpkin pie spice; sprinkle over the nuts, stirring until the sugar mixture completely coats the nuts. Spread on an ungreased baking sheet. Bake for 30 minutes.

Candied Walnuts

Candied Walnuts

Ingredients:
1 1/2 cups walnuts
1/2 cup sugar
2T butter
1/2 t. vanilla

Directions:
1. Line a baking sheet with foil. Butter the foil; set baking sheet aside.
2. In a heavy skillet, combine the nuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir.
3. Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour the nut mixture onto the prepared baking sheet. Cool completely. Break into clusters.

Turtle Fudge Chocolate Chip Cookies

Turtle Fudge Chocolate Chip Cookies

Ingredients:

5 ounces unsweetened chocolate
1/4 cup butter
1 (14oz can sweetened Condensed Milk
2 packages Martha White Chocolate Chip Muffin mix
2/3 cup chopped pecans
48 foil-wrapped chocolate covered caramel candies (Rolos)

Directions:

Oven at 350 Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in a uncovered large microwave-safe bowl on high for 2 minutes or until melted. Stir until chocolate is completely melted and smooth.

Stir in sweetened condensed milk. Stir in muffin mix until completely blended.

Roll tablespoonfuls of dough into balls. dip bottoms into pecans. Place on cookie sheet with nut side up. 2 inches apart. Baked 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm.

Lime Glazed Coconut Snowballs

Lime Glazed Coconut Snowballs

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.

Butter Cookie Dough

Ingredients:

2 1/2 cups unbleached all-purpose flour
zest of 2 limes
3/4 cup superfine sugar
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature

Glaze

Ingredients:
1 tablespoon cream cheese , at room temperature
3 tablespoons lime juice (may add extra)
1 1/2 cups confectioners’ sugar (6 ounces)
1 1/2 cups sweetened shredded coconut , pulsed in food processor until finely chopped (used my mini-chopper for
ease, about 15-20 pulses)

Directions:

Cookies

  1. In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
  2. Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.

Glaze

  1. Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners’ sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
  2. Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.

Chocolate Crinkles

Chocolate Crinkles

Makes 3 dozen

Ingredients:

4 Tbs unsalted butter
8 oz semisweet or bittersweet chocolate,
coarsely chopped
1/2 cup  granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 tsp salt
1/2 tsp baking powder

Topping:
1 cup powdered sugar, sifted

Directions:

In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly
raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in
the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring
just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even
overnight)..

Preheat oven to 325 and place rack in center of oven. Line two baking sheets with parchment paper. 

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1
inch (2.5 cm) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated
and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

Raspberry-Almond Shortbread Cookies

Raspberry-Almond Shortbread Cookies

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
½ tsp almond extract
2 cups flour
½ cup seedless red raspberry jam
Coarse sugar
1 cup powdered sugar
2-3 tsps water
1 1/2 tsps almond extract

Directions:

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add
the granulated sugar and ½ tsp almond extract. Beat until combined. Beat in as much flour as you
can with the mixer. Using a wooden spoon, stir in the remaining flour. Cover; chill one hour or until
is easy to handle.

Preheat oven to 350 F. Shape dough into one inch balls. Place balls 2 inches apart on ungreased
cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about ½
tsp of jam into the center of each indentation. Sprinkle with coarse sugar. Bake about 10 minutes
or until edges are a light brown. Cool on cookie sheets one minute. Transfer to wire racks; cool.

Meanwhile, for icing, in a medium bowl, combine powdered sugar, one tsp of the water and the
1 1/2 tsp almond extract. Add enough of the remaining water to make drizzling consistency. Drizzle
cookies with icing. Makes about 36 cookies

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the

refrigerator for up to 3 days or freeze for up to 3 months.