Cinnamon Flats Recipes

CINNAMON FLAT ROLLS

Steps:

• On a floured surface, roll each dinner roll into a 5-in. circle. Brush with oil. Grill, uncovered, over medium heat for 1 minute on each side or until golden brown (burst any large bubbles with a fork). Combine sugar and cinnamon; sprinkle over rolls.

CINNAMON FLAT BREAD

Steps:

• Mix all dry ingredients for the dough in a bowl and add the milk. Mix with slightly floured hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes.
• Preheat oven (480°F, 250°C). Put the baking tray into the oven. So it will be heated up, too.
• On a slightly floured working plat form roll out the dough with a rolling pin. It should be thin (as thinner you roll it as crispier it will get during baking). Place the dough on baking paper (size of the baking tray).
• Mix egg yolk and milk. Brush the dough with this mixture.
• Mix brown sugar, grounded cinnamon and grounded cayenne pepper. Sprinkle the dough with this mixture.
• Put dough (on baking paper) on the baking tray in the oven and bake for about 5 - 10 minutes. The bread should be done within 5 minutes and will be soft. If you like it more crispier let it bake for up to 10 minutes. During baking the bread will develop several "bubbles".
• Take the cinnamon flat bread out of the oven and let cool on a cooling rack. Cut into pieces and serve.
• NOTE (28 April 2006): you can omit the cayenne pepper, if you don't like it. But I would recommend it, because that spicy taste goes well together with cinnamon. If you are hesitant, just try it with a pinch of cayenne pepper first (I added this note after BestTeenChef has reviewed the recipe. Thanks for the comment).

CINNAMON FLATS

Steps:

• You will also need: cookie pan or sheet (with sides or something similar).
• Preheat oven to 325 degrees F.
• Cream butter and sugar; beat in yolk and vanilla.
• Beat in dry ingredients.
• Press dough in pan (may line pan with foil) and brush with egg white.
• Sprinkle with nuts and press inches.
• Bake for 35 minutes.
• Remove and immediately cut in shapes of your choice because it gets crisp quickly. Cool.

SWEET CINNAMON FLATBREAD

Steps:

• Fill a small bowl with water; sprinkle over yeast. Let stand 5 minutes. In a large bowl, whisk together flour and 2 teaspoons cinnamon. Stir yeast mixture and add to the bowl of an electric mixer fitted with the dough hook attachment along with, salt, 1/4 cup sugar, 1/4 cup olive oil, and flour-cinnamon mixture. Mix until a dough comes together and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough to a large bowl and cover with a damp kitchen towel. Keep in a warm place and let rise until doubled in size, 1 1/2 to 2 hours.
• Punch down dough. Cover with a damp kitchen towel and then with plastic wrap and transfer to refrigerator for at least 8 hours and up to 2 days.
• Preheat oven to 250 degrees. With racks in center of oven. Remove dough from refrigerator and let come to room temperature. Cut dough in half. Roll out dough to 1/8-inch thick on a lightly floured work surface. Using the tines of a fork, poke holes in dough. Using a knife or a pizza cutter, cut dough into 2-by-7-inch rectangles; transfer rectangles to baking sheets.
• Mix together remaining 1 cup sugar and 1/4 cup cinnamon in a small bowl. Brush the top of each rectangle with remaining 1/2 cup olive oil and sprinkle with cinnamon-sugar mixture. Transfer baking sheets to oven and bake until browned, 25 to 30 minutes.

CINNAMON FLATBREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle; transfer to a lightly greased 14-in. pizza pan. Make indentations in top of dough with fingers. Spread with butter; sprinkle with brown sugar and cinnamon. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 30 minutes or until golden brown. Cool for 5 minutes; cut into wedges and serve warm.