Bojangles Cinnamon Biscuits Recipe

Bojangles Cinnamon Biscuits Recipe

Bojangles Cinnamon Biscuits Recipe

Ingredients

Cinnamon Filling
  • 1/2 cup brown sugar, lightly packed
  • 1 tbsp ground cinnamon
  • 3 tbsp flour
  • 2 tbsp butter, melted
Biscuits
  • 2 cups self rising flour
  • 2 tsp baking powder
  • 2 tsp powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup salted butter, very cold, cubed*
  • 1/4 cup butter flavored shortening, very cold, cubed
  • 3/4 cup plus 2 tbsp buttermilk
Vanilla Glaze
  • 3/4 cup powdered sugar
  • 1-2 tbsp milk

Instructions

1. Preheat oven to 450 degrees.
2. Make cinnamon filling by combining brown sugar, cinnamon, flour and melted butter. Set aside.
3. In a separate medium-size bowl, combine flour, baking powder, powdered sugar and cinnamon.
4. Use a pastry cutter to cut 1/4 cup butter and shortening into the flour mixture. Your butter and shortening should be cold enough to stay in pieces and not blend into the flour. You want to have little bits of butter and shortening throughout.
5. Make a hole in the center of your flour mixture, then pour in the buttermilk.
6. Use a wooden spoon to carefully fold the ingredients together until just combined. Dough will be sticky.
7. Knead the dough 2-3 times on a lightly floured surface. Do no over knead. You should still see bits of butter and shortening and dough should be coarsely combined, not smooth. Spread the dough out to desired thickness. I was about to get 4 biscuits from the first round of cutting.
8. Use a sharp biscuit cutter to cut out biscuits. Do not use a spinning motion to cut biscuits. Press down, then lift up. You’ll have more dough that you can cut a couple more biscuits from, but be careful not to over knead it when re-spreading it.
9. Place biscuits on an unlined baking sheet, preferably lighter in color.
10. Make a little dent in the center of the biscuits. Add about 1 tablespoon of cinnamon filling to the hole.
11. Bake for about 12 minutes, or until lightly brown on the lights and edges.
12. Remove biscuits from oven, then brush with remaining 1/4 cup of butter, melted.
13. Remove biscuits to a plate to cool and top with vanilla glaze.

 

Apple Cinnamon Skillet Blondie Recipe

Apple Cinnamon Skillet Blondie Recipe

Apple Cinnamon Skillet Blondie Recipe

Ingredients

Apple Blondie
  • 6 tbsp salted butter
  • 3/4 cup brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 3/4 cup flour
  • 1/4 tsp cinnamon
  • 1/2 tsp apple pie spice
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 apple, chopped
Apple Topping
  • 1/2 apple, chopped
  • 1/2 tsp cinnamon
  • 1 tbsp brown sugar
  • ice cream, optional
  • caramel sauce, optional

Instructions

1. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla extract and egg and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in chopped apples.
8. Pour blondie batter into an 8 inch skillet.
9. Combine chopped apples, cinnamon and brown sugar for apple topping and add to a small, oven safe dish like a ramekin.
10. Add blondie and ramekin to oven and bake blondie for about 35-40 minutes, removing ramekin about halfway through, or when apples look cooked.
9. Allow blondie to cool for about 30 minutes (it will continue to cook a little as it cools), then top with cinnamon apples, ice cream and caramel sauce.

 

Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls Recipe

Ingredients:

  • 1 package cinnamon rolls (Pillsbury, I used Grand Cinnamon Rolls with Cream Cheese Icing)
  • 1 cup of strawberry jam
  • 2 cups chopped fresh strawberries

Instructions:

  1. Preheat oven to 350F degrees. Spray glass pie plate or baking sheet with non-stick spray. Set aside.
  2. Unroll the cinnamon rolls and press together the seams. Spread with strawberry jam and sprinkle with chopped strawberries. Make sure to not go all the way to the edge. Gently roll up the cinnamon rolls. Cut into 5 even slices. Place in a glass pie plate.
  3. Bake for 25 minutes. Melt cream cheese icing in microwave for 20 seconds and drizzle over warm strawberry cinnamon rolls. Let cool slightly before eating. Top with more chopped strawberries if desired.

Cinnamon-Pecan Rolls

Ingredients
1 cup chopped pecans
1 (16-oz.) package hot roll mix
1/2 cup butter, softened
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
3. Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

Yield: Makes 12 rolls

Chocolate-Cinnamon Bread Pudding

Ingredients
5 1/2 ounce sugar (about 2/3 cup)
3 large eggs
2 1/2 cups 2% reduced-fat milk
2 1/4 ounces unsweetened cocoa (about 1/2 cup)
3 ounces semisweet chocolate, finely chopped (about 3/4)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Dash of ground nutmeg
12 ounces (1-inch) cubed French bread (about 10 cups)
Cooking spray
1 ounce sugar (about 2 tablespoons)

Directions
1. Preheat oven to 350°.
2. Combine 5 1/2 ounces sugar and eggs in a large bowl, stirring with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add cocoa and chocolate, stirring with a whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Stir in vanilla extract, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.
3. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray; sprinkle 1 ounce of sugar evenly over bread mixture. Bake at 350° for 40 minutes or until set. Serve warm.

Cinnamon-Chocolate Bread Pudding Souffles

Ingredients
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/3 cups fat-free milk
1/2 teaspoon vanilla
1 1/2 cups dry French bread cubes (1/2-inch cubes)*
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
3 tablespoons sugar

Directions
1. Preheat oven to 350 degrees F. Set eight 5-ounce souffle dishes or 6-ounce custard cups in a 15x10x1-inch baking pan; set aside.
2. In a small bowl, stir together the 1/4 cup sugar, the cocoa powder, and cinnamon; add 2/3 cup of the milk and the vanilla, stirring with a whisk until combined. Stir in bread cubes; set aside.
3. In a small saucepan, whisk together remaining 2/3 cup milk and the flour until well combined. Cook and stir until thickened and bubbly. Remove from heat. In a medium bowl, beat egg yolks with an electric mixer on high speed about 4 minutes or until thick and lemon-colored. Gradually stir thickened milk mixture into egg yolks. Stir in bread mixture; set aside.
4. Wash beaters thoroughly. In a large bowl, beat egg whites until soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared souffle dishes or custard cups.
5. Bake about 20 minutes or until a knife inserted near centers comes out clean. Serve immediately.

Gooey Monkey Bread

Ingredients
1 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
2 12 ounce cans refrigerated buttermilk biscuits (20 biscuits total)
1/3 cup caramel ice cream topping
2 tablespoons maple syrup

Directions
1. Preheat oven to 350 degrees F. Generously grease a 10-inch fluted tube pan or 10-inch tube pan; set aside.
2. In a medium bowl combine sugar and cinnamon; set aside. Place melted butter in another medium bowl. With kitchen shears, cut each biscuit into fourths. Toss biscuit pieces, several at a time, in the melted butter and then in the cinnamon-sugar mixture to coat. Layer biscuit pieces in the prepared pan. Lightly press biscuit pieces into pan. Sprinkle with any remaining cinnamon-sugar mixture and drizzle with any remaining butter.
3. In a small bowl stir together ice cream topping and maple syrup. Drizzle over biscuits.
4. Bake about 30 minutes or until golden brown and a toothpick inserted near the center of the biscuit pieces comes out clean. Let stand in pan for 10 minutes. Invert onto a large serving platter. Serve warm.

Cinnamon and Sugar Tortilla Strips

Ingredients

  • 8-inch frozen flour tortillas
  • 4 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • Vanilla ice cream (optional)

Preparation

  1. Cut the tortillas into 1/2-inch-thick strips. Heat the butter and sugar in a large nonstick skillet over medium-low heat. When the butter has melted, add the tortilla strips. Cook, stirring frequently, until the tortillas are lightly browned and crisp, about 5 minutes. Sprinkle with the cinnamon. Serve with the ice cream (if desired).

Cinnamon Rolls

INGREDIENTS:

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast 
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened 
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
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.
Roll dough into a 16×21 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 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.