HOMEMADE CINNAMON CHIPS
This recipe makes small flakes that can be added to your favorite muffin or bread recipe to get that 'cinnamon burst' that usually is found in store brand muffin mixes.
Provided by Kathy Arnold
Time 40m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 225 degrees F (110 degrees C).
- Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
- Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.1 g, SaturatedFat 0.1 g, Sodium 0.5 mg, Sugar 3 g
CHOCOLATE CHIP CINNAMON BREAKFAST RING
Need an easy special treat? This quick version of a classic "bubble" coffee cake uses ready-to-bake cinnamon rolls, and the chocolate chips make it irresistible!
Provided by Mom2Rose
Categories Breads
Time 55m
Yield 16 , 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F
- Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan.
- Place remaining butter in small microwave-safe bowl.
- Microwave on HIGH for 1 minute or until melted when stirred.
- Separate dough into 16 rolls.
- Cut each roll in half crosswise.
- Place half of roll pieces in buttered pan.
- Sprinkle with half of the pudding mix and half of the brown sugar.
- Drizzle with half of the melted butter.
- Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter.
- Sprinkle with chocolate chips.
- Bake at 375°F for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart.
- Cool in pan 2 minutes.
- Invert onto serving platter.
- Cool 15 minutes.
- Microwave icing on HIGH for 10 seconds to soften.
- Drizzle icing over ring.
- Cut into wedges to serve.
Nutrition Facts : Calories 260.6, Fat 12, SaturatedFat 5.5, Cholesterol 15.2, Sodium 429.2, Carbohydrate 37, Fiber 0.2, Sugar 13, Protein 2.4
GERMAN CHOCOLATE RING
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 50m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON SWIRL CHOCOLATE CHIP BREAD
A delicious cinnamon swirl quick bread that is sprinkled with chocolate chips.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Combine sugar, brown sugar, and oil in a separate bowl. Stir in buttermilk, egg, and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan.
- Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf.
- Bake in a preheated oven until a toothpick inserted comes out clean, 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 50.6 g, Cholesterol 16.3 mg, Fat 11.6 g, Fiber 3.4 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 316.3 mg, Sugar 32.6 g
CINNAMON CHOCOLATE CHIP ROLLS
I started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday school class. -Patty Wynn, Pardeevlle, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.
Nutrition Facts : Calories 308 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 251mg sodium, Carbohydrate 56g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP CINNAMON BREAKFAST RING
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Using 1 tablespoon butter, generously butter a 12-cup Bundt pan. In small microwaveable bowl, melt remaining butter on HIGH 1 minute. Separate dough into 16 rolls. Cut each roll in half crosswise and place half in pan. Sprinkle with half pudding mix and half brown sugar. Drizzle with half the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar, and melted butter. Sprinkle with chocolate chips. Bake 24-28 minutes or until rolls are deep golden brown, and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heat-proof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes. Microwave icing on HIGH 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE CHIP-CINNAMON BREAKFAST RING
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup Bundt® pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 1 minute or until melted when stirred. 2. Separate dough into 16 rolls. Cut each roll in half crosswise. Place half of roll pieces in buttered pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips. 3. Bake at 375°F. for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Invert onto serving platter. Cool 15 minutes. 4. Microwave icing on HIGH for 10 seconds to soften. Drizzle icing over ring. Cut into wedges to serve. High Altitude Instructions: No change.
Nutrition Facts : Nutritional Facts Serves
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5/5 (7)Category BreadCuisine AmericanTotal Time 2 hrs
- Preheat oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
- Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl. Set aside.
- Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. Stir in the chocolate chips. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing.
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