Easy Cinnamon Buns

If you have a craving for fresh from the oven cinnamon buns that are like the ones you can buy at the mall, this recipe will satisfy that craving.  It takes a shortcut in that the dough is comes ready-made from the frozen food section of your grocery store.

Ingredients

1 loaf of frozen ready-made bread dough, thawed in the frig
6 T softened butter
Ground cinnamon
1/3 c brown sugar
1/3 c granulated sugar
1/2 c of chopped nuts and/or raisins (optional)

Icing

1-1/2 c confectioner's sugar
2 T very soft butter
1/2 tsp. vanilla extract (almond works well too)
Milk

Preheat oven to 350*.  Spray 8 large muffin cups or a round baking pan with cooking spray.  Set aside.

Lightly dust a wooden cutting board with flour.  Set out the thawed dough and roll into about an  8x15 rectangle.  This step takes a bit of work, but you'll eventually get there.  You can pull and stretch the dough a bit with your fingers as well to help it along.

With a knife spreader slather the entire rectangle with butter.  Sprinkle generously with cinnamon.  Mix the sugars together and sprinkle over the cinnamon.

Starting at the long end, tightly roll the dough into a log, manipulating the dough to keep it even.  Slice into 8 equal pieces, and put cut side down into pan.  With your fingers, spread the top layers of dough open.  Cover with plastic wrap and set in a warm place to rise to double in size, about and hour and a half.  Bake for 16-20 minutes are until a dark golden brown and cooked in the center.

Mix icing ingredients together, adding milk by the tablespoon until you reach your desired consistency.  Thicker, but spreadable is better here as it will melt as soon as you spread it onto the hot buns.

Enjoy!

Mardi Gras King Cake

I made this recipe for the first time and I was very pleased with the results.  There are many King Cake recipes on the internet, but this one enticed me the most with the almond filling.  I love anything almond, and this did not disappoint.  I found some trinkets at the dollar store and inserted one in each cake.  I rate this 5/5.

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/2 cup warm water (110° to 115°)

• 1/2 cup warm milk (110° to 115°)

• 1/3 cup shortening

• 1/3 cup sugar

• 1 teaspoon salt

• 1 egg

• 4 to 4-1/2 cups all-purpose flour

• 2 cans (12-1/2 ounces each) almond cake and pastry filling

• GLAZE:

• 3 cups confectioners' sugar

• 1/2 teaspoon vanilla extract

• 3 to 4 tablespoons water

• Purple, green and gold colored sugar Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
4. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.Yield: 2 cakes (12 servings each).

Original recipe found at Taste of Home

Tres bien!

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