Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls
makes 12 rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm
½ cup sugar
2 eggs
5 ½-6 cups all-purpose flour
2 teaspoons salt
7 tablespoons butter, divided
¼ cup buttermilk

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup butter, softened
1 cups powdered sugar
1 1/2 teaspoon vanilla extract
½ teaspoon salt

In the stand mixer bowl fitted with a dough hook; add water, sugar and yeast. mix to combine. Allow yeast to rise, 7 minutes.

meanwhile: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat well until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir until combined. Set aside.

Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.

Grease baking dishes. Place rolls in pans evenly spaced out, 2 1/2 inches apart. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown.

Meanwhile, prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.

Remove rolls from oven. Spread frosting over each pan of rolls. Allow to cool slightly.
Enjoy!

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Blueberry Bread

Blueberry Bread
 
Ingredients
  • 2 cups self rising flour (or 2 cups all purpose flour, 1 tsp salt, 3 tsp baking powder)
  • ¾ cup sugar or Truvia Baking Blend
  • 1 egg (beaten)
  • 1¼ cup milk
  • 2 Tbsp butter (melted)
  • ½ tsp vanilla
  • 1½ cups frozen or fresh blueberries (whole)
Instructions
  1. cups self rising flour (or 2 cups all purpose flour, 1 tsp salt, 3 tsp baking powder)
  2. /4 cup sugar or Truvia Baking Blend
  3. egg (beaten)
  4. /4 cup milk
  5. Tbsp butter (melted)
  6. /2 tsp vanilla
  7. /2 cups frozen or fresh blueberries (whole)

 

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Easy Cheese Bread

Easy Cheese Bread
 
Ingredients
  • 1¾ c flour
  • 1 ts sugar
  • 2½ tsp baking powder
  • ¾ tsp salt
  • 1½ c cheese plus ½ c for the top
  • 1 egg
  • 1 c milk
  • ⅓ c oil
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
Instructions
  1. Pre heat oven to 375
  2. In a large bowl, mix flour, sugar, baking powder, salt cheese and spices.
  3. Add egg, oil and milk. Mix well.
  4. Pour dough into a well greased loaf pan sprinkle with ½ cup of cheese and bake for about 35 min or till done.

 

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Banana & Date Muffins

Banana & Date Muffins
 
Ingredients
  • 3-4 Ripe bananas
  • 1 cup sugar..
  • 2 tablespoons butter
  • 1 egg, beaten
  • 2 cups self-raising flour
  • 2 tablespoons milk
  • pinch salt...
  • I add in sprinkle cinnamon and put some pure vanilla in wet ingredients
Instructions
  1. preheat oven to 180
  2. grease muffins tins or put in paper ones...
  3. Beat eggs and bananas together or mash. Then add all other ingredients to wet mixture... add some dates too chopped.
  4. Fill muffins tins
  5. Cook approx 20 mins or until cooked... if smaller will take less time mmm enjoy!

 

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Buttermilk Bacon Cornbread

Buttermilk Bacon Cornbread
 
Grandma’s very moist, sweet and delicious cornbread!
Ingredients
  • ¼ pound unsalted butter
  • ½ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal (I use yellow)
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 6 to 8 slices bacon (cut into 1-2 inch pieces)
Instructions
  1. Place the bacon in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 375° with the skillet inside. Cook until the bacon is almost done. (If you don't have a cast iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
  2. Whisk together all the dry ingredients in a large bowl. In another bowl, beat the egg and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
  3. When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Leave 2 Tbsp. of bacon fat and the bacon in the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Bake for about 25-30 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  4. Let the bread rest for 10 minutes in the skillet before cutting it into wedges and serving.
Notes
Cook’s Note: You’ll notice there are bacon drippings and butter in this recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet.
Finally, the method that works best with using a cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.

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LEMON BLACKBERRY BREAD

LEMON BLACKBERRY BREAD
 
Ingredients
  • ⅓ cup melted butter
  • 1 cup sugar
  • 3 tablespoons lemon juice (shown using fresh squeezed juice)
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 2 tablespoons grated lemon zest
  • ½ cup chopped walnuts (optional)
  • 6 oz. fresh or frozen blackberries
  • .
  • FOR THE GLAZE:
  • 2 tablespoons lemon juice (fresh)
  • 1 tablespoon butter melted
  • 1 cup confectioners sugar
Instructions
  1. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
  2. Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  3. Fold in lemon zest, nuts, and blueberries.
  4. Pour batter into greased loaf pan.
  5. Bake at 350° F. for 60 to 70 minutes.
  6. GLAZE Combine all ingredients mix well. Drizzle over bread.
  7. ~Enjoy!

 

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Cinnamon Swirl Banana Bread

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Cranberry Lemon Muffins

Cranberry Lemon Muffins
 
Ingredients
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ¾ cup milk
  • ⅓ cup canola oil
  • ¼ cup juice from lemon
  • lemon zest off one lemon
  • ½ tsp Lemon Extract (optional if you love lemon)
  • 1 tsp Vanilla Extract
  • 1 cup cranberries (I used fresh frozen ones I had in the freezer)
Instructions
  1. Pre heat oven to 375 and either grease muffin tins or use muffin cups.
  2. In a large bowl mix together flour, baking powder and salt. Set aside.
  3. In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.
  4. Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .
  5. Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
Notes
NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted ¼ cup of lemon juice to make these.

 

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Cheesy Onion Biscuits

Cheesy Onion Biscuits
Serves: 6
 
Ingredients
  • 1 rounded cup almond flour (can use all purpose)
  • 2 Tbsp brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup shredded cheddar cheese
  • ⅛ cup sliced green onions
  • 1 egg
  • ½ cup almond milk
  • 1 Tbsp grapeseed oil (OR olive oil)
Instructions
  1. Put dry ingredients into bowl and mix well.
  2. Add onion and cheese and toss to coat.
  3. Add egg, milk and oil; stir with fork just until moistened.
  4. Fill greased muffin cups two-thirds full.
  5. Bake at 400 F for 20-25 minutes or until golden brown.
  6. ~ Enjoy!!

 

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Pancake Donuts (Low Carb)

Pancake Donuts (Low Carb)
 
Ingredients
  • 3 oz. Cream Cheese
  • 3 large Eggs
  • 4 tbsp. Almond Flour
  • 1 tbsp. Coconut Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla Extract ( I used Maple for added flavor)
  • 4 tbsp. Truvia
Instructions
  1. Use an blender to mix all ingredients thoroughly.
  2. Heat donut maker up and spray with oil. Pour batter into each well of the donut maker.
  3. Let cook for 3 minutes on one side, then flip and cook for an additional 2 minutes.
  4. Remove donuts from the donut maker and set aside to cool.
  5. Repeat process with the rest of the batter.

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GRANOLA BAR MUFFINS (gluten free)

GRANOLA BAR MUFFINS (gluten free)
 
Ingredients
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups applesauce, unsweetened
  • 1½ banana, mashed
  • ½ cup honey
  • 5 cups, Old Fashioned rolled oats (Can use gluten free or you can use regular)
  • ¼ cup flaxseed meal
  • 1 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 2¾ cups milk
  • The next 3 ingredients are optional!
  • ½ cup chopped walnuts
  • ¼ cup dried cherries (can use cranberries or raisins)
  • ½ cup white chocolate (can use regular or dark)
  • Oil for muffin tin (You can use coconut oil)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce, banana and honey in a bowl.
  3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
  4. Finally pour in milk and combine.
  5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
  6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  7. Bake 30 minutes until a toothpick in center comes out clean.
  8. If wanting to drizzle chocolate over top, melt chocolate in a double boiler on stove. As heating, add a tablespoon of milk until melted. After muffins are out of oven, drizzle the chocolate over top to your liking.

 

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Sicilian White Bread

Sicilian White Bread
 
Ingredients
  • 2oz yeast
  • 1 quart warm water
  • 2 TBSP honey
  • 1 lb flour
  • ¼ cup olive oil
  • 3 TBSP salt
  • 4 TSP garlic powder or fresh pureed garlic
  • 2 lbs 8oz of Semolina flour or durum wheat
Instructions
  1. Dissolve the yeast in the warm water. Mix the honey, flour, olive oil, salt, garlic and all but a handful of the durum wheat. Once the ingredients have formed a dough, continue to knead for about 10 minutes adding the remaining flour as necessary to form a smooth, soft dough.
  2. Place the dough in an oil bowl and turn to coat with oil. Cover and let it rise in a warm place until double in volume.
  3. Punch the dough down. Let rise again until it doubled in volume the second time.
  4. Divide the dough into 4 equal pieces. Shape the pieces into loaves. put slights on the tops of them.
  5. Let the loaves rise until they are 1½ time the original size.
  6. Bake at 410F using steam for the first 10 minutes until the loaves are golden brown.
Notes
to create steam in your oven: place a cookie sheet or pot on the lower racks with water in it and allow you oven to fill with steam. The steam will give you a crispier crust.

 

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Easy Buttermilk Biscuits

Easy Buttermilk Biscuits
 
Ingredients
  • 3 Cups Self Rising Flour
  • ½ Cup Lard (yes lard, makes a flakier biscuit)
  • pinch of sugar
  • Buttermilk
  • Melted butter
Instructions
  1. Cut lard into flour and add the pinch of sugar.
  2. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
  3. Roll or pat to 1 inch + thickness and cut with biscuit cutter or tin can, put in a greased iron skillet or pan.
  4. Bake in a preheated 425 degree oven for 15-18 minutes.
  5. Brush with melted butter when removed from the oven.

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CREAM CHEESE BANANA NUT BREAD

CREAM CHEESE BANANA NUT BREAD
 
Ingredients
  • ¾ C. Butter, softened
  • 8 oz. pkg. cream cheese, softened
  • 2 C .Sugar
  • 2 large eggs
  • 3 C. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1½ C. mashed bananas (about 4 bananas)
  • 1 C. Chopped Nuts
  • ½ tsp. Vanilla
Instructions
  1. Beat butter and cream cheese until creamy.
  2. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time.
  3. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla.
  4. Spoon batter into 2 greased loaf pans.
  5. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean.
  6. Cool before slicing

 

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Bread Bunnies

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WHOLE WHEAT RHUBARB BREAD

WHOLE WHEAT RHUBARB BREAD
 
Ingredients
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 egg
  • 2½ cups whole wheat flour (or you can use 1-1/2 C. of whole wheat flour + 1 C. of all purpose flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cups chopped rhubarb
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  3. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb. Pour batter into prepared loaf pans.
  4. Sprinkle walnuts over the unbaked loaves.
  5. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

 

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Hot Cross Buns

Hot Cross Buns
 
Ingredients
  • ¾ cup warm whole milk
  • 2 packages active dry yeast
  • 2 eggs, beaten
  • ¼ cup granulated sugar
  • ¼ cup butter, melted and cooled
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ cup marmalade
  • 3½ cups flour
  • ⅓ cup chopped candied fruit and/or raisins
  • 1 egg, beaten – for egg wash
  • 1 tablespoon water
  • 3 teaspoons lemon juice
  • 1 cup powdered sugar
Instructions
  1. Using the bowl of a stand mixer, combine the milk and yeast, let stand until the yeast has softened, about 10 minutes.
  2. Add the egg, granulated sugar, butter, salt, nutmeg and marmalade.
  3. Beat on medium speed until blended, about 3 minutes.
  4. Using a dough hook, blend in 3 cups of flour. Beat on medium speed until dough is smooth and stretchy, about 15 minutes.
  5. Add just enough of the remaining flour until dough is slightly tacky.
  6. Add the candied fruit and raisins, and fold in with a few spins of the mixer or by hand to distribute evenly.
  7. Return the dough to an oiled bowl, cover, and let rise in a warm place until doubled.
  8. This takes about 1½ hours.
  9. Punch down the dough. With buttered hands, shape into 16 smooth round balls.
  10. Evenly space apart in 2 buttered 8 or 9 inch square pans.
  11. Cover loosely and let rise in a warm place about 40 minutes or until doubled and puffy. Meanwhile, preheat oven to 400. Brush buns with an egg wash (one egg and about 1 tablespoon water).
  12. Bake about 15 minutes or until golden brown. Let cool in pans for 30 minutes.
  13. In a small bowl mix powdered sugar and lemon juice until smooth.
  14. Spoon into a small sandwich bag, snip a small hole in the corner and squeeze icing onto the buns to form a large X. (Hopefully, you can do a better job than I did.)

 

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APPLE CINNAMON BREAD

APPLE CINNAMON BREAD
 
Ingredients
  • ⅓ cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • ⅔ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup milk
  • 1 apple, peeled and chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  3. Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
  4. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan.
  5. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
  6. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
  7. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  8. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

 

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EASY Cheesy Biscuits

EASY Cheesy Biscuits
 
Ingredients
  • 1 tbsp. Baking powder
  • 1 ½ Cups Flour
  • 1 ½ Tbsp. Sugar
  • ½ tsp. Salt
  • 3 Cups Cheddar Cheese (grated)
  • 1 Cup Milk
  • 1 Egg
  • ¼ Cup Butter, melted
Instructions
  1. Pre-heat oven to 375. Lightly grease 12 muffin tins.
  2. Mix dry ingredients together well, add cheese and stir again. Set Aside.
  3. In another bowl whisk egg, milk and butter (make sure butter not too hot).
  4. Using a spoon mix egg mixture with dry ingredients – mix well as it will be thick.
  5. Completely fill 12 muffin tins with mixture.
  6. Bake 20 – 25 minutes or until a nice golden color.
  7. ENJOY!!

 

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FAVORITE ZUCCHINI BREAD

FAVORITE ZUCCHINI BREAD
 
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
Instructions
  1. Grease and flour two 8 x 4 inch pans.
  2. Preheat oven to 325 degrees F.
  3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.
  5. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes