MINI CINNAMON ROLLS
A quick and easy cinnamon roll recipe that doesn't involve making the dough.
Provided by Britt
Categories Bread
Time 26m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
- Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
- Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
- Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
- Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.
Nutrition Facts : Calories 128 calories, Carbohydrate 24.2 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 113.8 mg, Sugar 18.8 g
EASY MINI CINNAMON ROLLS {CRESCENT DOUGH}
Steps:
- Preheat oven to 350 degrees.
- Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
- Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
- Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
- Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
- Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
- For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
- Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.
Nutrition Facts : Calories 88 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 152 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
CINNAMON CHICKEN
Every time I hear the words "Cinnamon Chicken" I am reminded of the tv series Little House on the Prairie and the famous episode where Nellie asks Laura to help her cook Almanzo's favorite meal. Laura is jealous of Nellie and replaces the cinnamon with tons of black pepper. Anyway, here is a recipe I clipped from a magazine a long time ago that brings the image of what that dish might have tasted like(if Laura had not tampered with it lol). This was adapted from a magazine clipping.
Provided by HeatherFeather
Categories Poultry
Time P1DT1h
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
- Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
- Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
- Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
- Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
- Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
- Place chicken in the roasting pan and pour the reduced marinade on top.
- Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
- Skim fat from the pan juices and serve juices as a dipping sauce if you like.
- Garnish with lemon wedges.
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