CINNAMON-NUT BUNS
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h25m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
- Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
- Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
- Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 1 g, Protein 6 g
NUTTY STICKY BUN CANDIES
Save room on your holiday treat trays for these sweet and salty spirals. Oh, and hide some for yourself, too. They'll be in high demand! -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 pounds).
Number Of Ingredients 11
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside., Combine confectioners' sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended., Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes., For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground., Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. , Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.
Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON-WALNUT STICKY BUNS
The sweet honey-walnut topping and tender texture make these sticky rolls a surefire crowd-pleaser. -Debbie Broeker, Rocky Mount, Missouri
Provided by Taste of Home
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 257mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
NUTTY CINNAMON BUNS
Take a secret shortcut with these cinnamon buns. Use refrigerated biscuits with butter, brown sugar, nuts and cinnamon for these Nutty Cinnamon Buns.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield Makes 8 servings, 1 bun each.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Melt margarine in 9-inch round baking pan in oven.
- Mix brown sugar, pecans and cinnamon; sprinkle over melted margarine in pan. Arrange biscuits in pan with sides touching.
- Bake 25 to 30 minutes or until biscuits are golden brown. Invert pan immediately onto serving plate. Spread any remaining topping from pan over buns. Serve warm.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
QUICK CINNAMON - NUT ROLLS
This recipe combines the simplicity of a baking powder biscuit, with the gooey deliciousness of a cinnamon roll. I have been known to double the topping! These rolls are on the smaller side - they will serve 4-6 depending on how much sweet you want.
Provided by momaphet
Categories Breads
Time 40m
Yield 16 rolls
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
- Rolls.
- Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
- Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
- Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
- Filling.
- Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
- Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.
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