Cinnamon Swirl Cream Biscuits

Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

There isn’t much else to do this time of year but stay inside and eat comfort food.

Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

Or at least stop my complaining for a little bit! 😉

recipe slightly adapted from Cook’s Illustrated, May/June 2000

Cinnamon Swirl Cream Biscuits

Ingredients

  • Dough
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream
    Filling/Topping
  • 2 tablespoons unsalted butter, melted
  • 4 tablespoons packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons heavy cream

Instructions

  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
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    http://blondegirlcravings.com/2017/01/23/cinnamon-swirl-cream-biscuits/

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    Pumpkin Spice Churro Bites and Caramel Sauce

    dscn6885

    Its me, and I’m back with another pumpkin recipe! Although, this one doesn’t include any acutal pumpkin. Just pupmkin pie spice, and lots of butter and cinnamon 🙂

    dscn6905

    Churros are delicious, but I don’t like deep frying so its something I don’t do often. These churro bites come together with just a handful of ingredients and are a fun snack to make for guests. I used store bought caramel sauce, but if you have the time I strongly recommend making this Pumpkin Caramel Sauce. So good!!!!!!!!!!!

    dscn6898

    These are best served immediately, but I did freeze most of them and then popped in the microwave for a few minutes to defrost and they were still delicious.

    dscn6901

    Pumpkin Spice Churro Bites and Caramel Sauce

    Ingredients

    • 1 puff pastry sheet-thawed
    • 1 cup granulated sugar
    • 2 teaspoon ground cinnamon
    • 2 teaspoons pumpkin pie spice
    • 1/2 cup unsalted butter-melted
    • 1 cup caramel sauce

    Instructions

  • Preheat oven to 450 F and line cookie sheet with parchment paper, silpat, or spray with cooking spray.
  • Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
  • Gently transfer the strips onto baking sheets and bake 8 to 10 minutes, until golden brown.
  • While the churros are baking melt the butter and set aside.
  • Combine cinnamon, pumpkin spice and sugar and set aside.
  • While they are still warm, roll baked churro sticks into melted butter ( don't soak them, just coat all the sides) then roll in the cinnamon sugar mixture. Roll and dip one stick at the time.
  • Serve with caramel sauce. Churro bites freeze well, just heat in microwave for 20 seconds to defrost.
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    http://blondegirlcravings.com/2016/10/24/pumpkin-spice-churro-bites-and-caramel-sauce/

    Recipe adapted from OMGChocolateDesserts

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    Pioneer Woman Cinnamon Raisin Bread

    24cinnamon raisin bread (1 of 1)-2

    It amazes me that it’s the year 2015 and we still don’t have smell-o-vision. We have cars that practically drive themselves, phones that talk, air conditioning and the Snuggie, but we can’t catch a whiff of freshly baked bread swirled with cinnamon sugar from our screens? I’m truly disappointed. Someone needs to get on that, stat!

    cinnamon raisin bread pic monkey cinnamon raisin bread (1 of 1)-6

    Nothing beats a loaf of freshly baked bread, and this one is full of sweet cinnamon and raisin goodness. If you’re not a raisin person they can be omitted, but I love the sweet chew they add to this bread.

    cinnamon raisin bread (1 of 1)

    I enjoy it warm from the oven, but it also makes the most amazing toast or french toast. That Pioneer Woman really knows what she’s doing in the kitchen!

    cinnamon raisin bread (1 of 1)-2 cinnamon raisin bread (1 of 1)-3

    Pioneer Woman Cinnamon Raisin Bread

    Ingredients

    • 1 cup Milk
    • 6 Tablespoons Butter
    • 2-1/2 teaspoons Active Dry Yeast
    • 2 whole Eggs
    • 1/3 cup Sugar
    • 3-1/2 cups All-purpose Flour
    • 1 teaspoon Salt
    • 1/3 cup Sugar
    • 2 Tablespoons Cinnamon
    • 1/2 cup raisins
    • Egg And Milk, Mixed Together, For Brushing
    • Softened Butter, For Smearing And Greasing

    Instructions

  • Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
  • Combine flour and salt.
  • In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
  • Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
  • Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
  • Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Sprinkle raisins evenly. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
  • Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
  • Preheat oven to 350 degrees.
  • Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
  • Remove from the pan and allow bread to cool. Slice and serve
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    http://blondegirlcravings.com/2015/08/24/pioneer-woman-cinnamon-raisin-bread/

    Recipe Source: The Pioneer Woman

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