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 Pull-A-Part Bread Recipe

Cinnamon Pull-A-Part Bread Recipe

Cinnamon Pull-A-Part Bread Recipe

Ingredients:

DOUGH:

  • 1 C hot milk
  • 3/4 C hot water
  • 1 T yeast (I use active dry)
  • 1 1/2 t salt
  • 1/2 C sugar
  • 4 T butter
  • 2 eggs
  • 5-6 C flour

FILLING:

  • 1/2 C butter, softened
  • 1 1/2 t cinnamon
  • 1 C brown sugar

GLAZE:

  • 2 C powdered sugar
  • 3 T milk
  • 4 T butter, melted
  • 1 t vanilla

Directions:
1. Preheat your oven to 170 degrees. Heat the 1 cup of milk in the microwave for 1 minute. Carefully place the 4 tablespoons of butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
2. Into your stand mixer place 2 C flour, 1 1/2 teaspoons salt, 1/2 cup sugar and 2 eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in 3/4 cup hot water.
3. Add the milk/butter mixture. Mix for 30 seconds.
4. Add the 1 tablespoon yeast and mix until combined
5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
6. Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it much, much easier to roll it out.
7. Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 or 7 pieces.
Stack the pieces on top of each other and carefully set them into the loaf pans. Place them into a 170 degree oven for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through.
8. While your loaves are baking make the glaze. Into a small mixing bowl place 2 cups powdered sugar, 3 tablespoons milk, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk it all together with a fork until it’s nice and smooth.
9. When the loaves are done baking take them out of the oven and let them rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
Enjoy!

Red Velvet Rolls Recipe

Red Velvet Rolls Recipe

Red Velvet Cake Mix Cinnamon Rolls

These take about 3 hours from start to finish, mostly inactive prep time.

Makes 24 rolls

1 box of Duncan Hines Signature Red Velvet Cake Mix
2 envelopes (1/4 oz each) of Active Dry Yeast
2 1/2 cups of warm water
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
5 cups of all-purpose flour

Cinnamon Filling

1 stick of softened butter – you can add another stick of butter if you want them really gooey
1 cup of packed dark brown sugar
1 cup of granulated white sugar
Cinnamon

Cream Cheese Frosting

2 sticks of softened butter
3 cups of powdered sugar
1 teaspoon of pure vanilla extract
Pinch of kosher salt
2 packages of softened cream cheese – 8 ounces

  1. Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour.
  2. Use plenty of flour on a clean surface and turn dough out.  Shape into a ball, then roll into a rectangle shape, mine measured about 28×17. Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls.
  3. Place rolls in two 9×13 pans that have been greased with butter, or sprayed with non stick cooking spray. Let rise a final time in pan for about 30 minutes.
  4. Bake at 350 degrees for 15-20 minutes.
  5. While the rolls are baking, prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temperature butter with powdered sugar. Beat until well combined, then add vanilla and pinch of salt. Mix again, then while mixer is going, drop cubes of softened cream cheese in the bowl one at a time until frosting is well mixed.
  6. Spread on warm rolls and enjoy.