Cinnamon Vanilla French Toast Recipe

Cinnamon Vanilla French Toast Recipe

Ingredients

6 slices of thick bread

5 eggs

2 tablespoons milk (I use 2%)

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1 tablespoon butter

1/8 cup powder sugar (optional)

Directions

Beat eggs into a medium size bowl. Add milk, vanilla, and cinnamon. Mix together. The cinnamon will clump slightly and that is okay. 

On the stove, over medium heat, melt 1 tablespoon of butter and coat bottom of a large non-stick skillet. 

Soak each piece of bread in the egg batter and place onto the skillet. Cook for 4-5 minutes and then flip over and cook the other side. 

To serve I like to cut each slice into triangles and layer them on a square plate. I always finish it by off by using a sifter to sprinkle a little powder sugar on top. It looks pretty and compliments the cinnamon. This recipe serves 3 - 6 people.

Apple Cinnamon Roll Muffins

Apple Cinnamon Roll Muffins

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides. Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn’t have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

2 Tablespoons butter, softened

In a small bowl, mix powdered sugar and milk and butter until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

 Mini Cinnamon Rolls Recipe 

Flatten Crescent rolls; cover with butter, cinnamon, and brown sugar 

Roll into log and slice into mini rolls

Place in muffin pan; bake 8 to 10 min. or until golden brown. 

Icing: 3/4 cup powdered sugar; 1 tbsp skim milk; 1 tsp maple syrup.

Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels 

1 (16 oz) bag pretzel twists

⅔ cup vegetable oil

½ cup sugar
2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.

Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

Makes 6 mini loaves, or 3 7×3-inch loaves

Ingredients

FOR THE BREAD
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

FOR THE STREUSEL (optional, this bread is still amazing without it)
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*)

*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

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Apple Pie Oatmeal

Apple Pie Oatmeal

1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

I bring the water to a boil in a small saucepan. Then I add the oats, apple, cinnamon, and nutmeg. The heat gets adjusted to low and the oatmeal is simmered for 2-3 minutes while I stir and feel hungry. That's all there is to it. Serve it with a splash of milk and a little or a lot of brown sugar sprinkled on top.

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apple crumble bars

apple crumble bars

For the base:1 1/3 cups all-purpose flour2 tbsp. sugar1 tsp. salt1 stick unsalted butter, at room temperature

For the filling:4 medium-sized apples, peeled, cored and coarsely diced5 tbsp. sugar¼ tsp. cinnamon2 tsp. cornstarch2 tbsp. lemon juice¼ cup fruit jam (I used peach)
For the topping:½ cup all-purpose flour3 tbsp. sugar4 tbsp. unsalted butter, softened
Directions:To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened.  Remove from heat and set aside to cool.
Preheat oven to 350°.  Line an 8×8” baking dish with foil, leaving overhang on both sides for easy removal later.  Grease foil.
To make the base, in a medium bowl combine flour, sugar and salt.  Mix well.  Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs.  Press the mixture into the bottom of the prepared pan.  Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven.  Spread the fruit jam evenly on the base while it is still hot.  Top with the cooked apple mixture.
In a medium bowl combine all ingredients for the topping.  Mix well until combined and crumbly.  Sprinkle over the apple layer.  Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool.  Using the foil, lift out of pan.  Cut into squares and serve.  (If desired, refrigerate before cutting to firm up a bit for easier slicing.)


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Cinnamon Roll Cake

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Cinnamon Toast Crunch Cupcakes

Cinnamon Toast Crunch Cupcakes

For the batter:

• 1 French Vanilla cake mix
• 1/2 cup melted butter
• 3 tsp vanilla
• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 tbsp cinnamon
• Brown sugar to top cupcakes

Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing.

For the buttercream icing:

• 1 1/2 cups butter (room temperature)
• 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
• 5 tsp vanilla
• 1 tsp Wilton butter flavouring
• 4-5 cups icing sugar
• 2 tbsp condensed milk
• 4 tbsp brown sugar
• 1 1/2 tsp cinnamon
• Whipped cream to texture if you don’t like a heavier buttercream icing

Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes.

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Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze

Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze

Ingredients

Doughnuts
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 2 eggs
• 2 tablespoons milk
• 1/4 cup butter, at room temperature
• 1 teaspoon vanilla extract
Maple-Cinnamon Glaze
• 1 1/2 cups powdered sugar
• 1/2 teaspoon maple extract
• 1/2 teaspoon cinnamon
• 2 tablespoons milk

Instructions

• Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
• In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.
• In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
• Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
• Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
• When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.