Cinnamon Chip Danish Recipes

CINNAMON CHIP DANISH

Steps:

• Beat cream cheese, sugar and egg yolk until well blended. Set aside 3 tablespoons cinnamon chips for garnish. Stir remaining chips into cream cheese mixture. Spray board or counter with non-stick cooking spray. Combine rolls and roll into an 18x12-inch rectangle. Spread filling over center-third (lengthwise portion) of rectangle. Cut 1-inch wide strips from edge of filling toward opposite side. Fold bottom row towards filling and finish by stretching last strip and tucking under. Spray baking sheet with non-stick cooking spray. Support braid with both hands and place diagonally on baking sheet. Cover with sprayed plastic wrap. Let rise 25-30 minutes. Remove wrap and bake at 350°F 30 minutes or until golden brown. Cool. Drizzle with vanilla glaze. Garnish with reserved chips. Vanilla Glaze: Stir together 1/2 cup powdered sugar, 1-1/2 teaspoons softened butter and enough milk until of desired consistency. * Reese's Peanut Butter Chips or Hershey's Semi-Sweet Chocolate Chips can be substituted for the cinnamon chips.

CINNAMON SWIRL DANISH RECIPE BY TASTY

Steps:

• In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
• Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
• Roll out the puff pastry until it's ⅛-inch (½-cm) thick.
• Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
• Use a knife to cut along the edge to create one roll.
• Repeat three more times, or until all the puff pastry is used.
• Begin to twist the first roll to create a swirl.
• Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
• Continue to wrap and seal all pieces until finished.
• Using a spatula transfer the dough to the cake pan.
• Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
• In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
• Brush the butter mixture over the dough.
• Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
• In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
• Pour the glaze over the danish swirl.
• Enjoy!

CINNAMON CHIP SCONES

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.