Cinnamon swirl recipe??!
Answers: does any 1 know how to make cinnamon swirls not the buns the pastry type thing ...?? thanks :D
http://www.recipezaar.com/recipes.php?q=...
http://allrecipes.com/Search/Recipes.asp...
there's tons of cinnamon swirl recipes on those two site, hope this helps.
no, but I just found a wonderful recipe for cinnamon french toast that uses Pillsbury cinnamon rolls. Very easy and a nice change.
Your question is a little vague. Did you mean the Pastry ring or Palmiers? Each recipe follows.
For Pastry ring:
Roll out home made or purchased frozen dough that has thawed and come to room temp, into a large rectangle.
Pour melted but cooled butter over and spread with knife to make even. Sprinkle it with a mixture of 1 c sugar with 1T cinnamon.
Roll it up, slide the two ends together and pinch then together. Transfer to baking sheet.
Make slices 3/4" apart, around the ring about 3/4 way through from out side to inside. Carefully twist and gently lever out from the body of the ring, each of the partial discs. Allow them to turn slightly up. Let rise, bake as per your bread recipe at 325-350 about 20-30 minutes until golden.
Remove from range and cool slightly, transfer to serving platter and mixture of this glaze
2T cream, drop or two vanilla, 2T soft butter and 1-1/2 c powdered sugar.
If you want the pastry called "palmier"
Thaw puff pastry. I use the Pepperidge Farm brand. Unfold and roll out the rectangle of dough a little thinner. You should dust the surface of the counter with a little flour as well as the rolling pin. Sprinkle with 1/2c sugar to which 1t cinnamon is added. Roll up one side to center of the slab of dough. Roll up the other side to meet the roll at the center of the former slab. You have now two double rolls facing each other. Slice through the double roll with a long serrated knife, maintaining the curled up pieces, and remove to a parchment covered cookie sheet. Bake as per the directions on the puff pastry box, about 400 for 10-15 min.
The pastry type of cinnamon swirl is called an Elephant Ear. However, they would not be considered biscuits, more large flaky, cinnamon & sugar pastries. Take a look to see if I am on the right track
I think these are what you want. I make them without the nuts. they are good!!
Cinnamon Nut Crisps
Ingredients:
1 pk Active dry yeast
1/2 c Lukewarm water
2 Eggs
1 c Lukewarm cream
3 tb Sugar
1 1/2 ts Salt
1 ts Vanilla
4 1/2 c Flour, sifted
2 tb Butter, melted
1 c Brown sugar, firmly packed
1 ts Cinnamon
2 tb Butter, melted
3/4 c Almonds, blanched and
Chopped fine
1/3 c Raisins, chopped
Instructions:
Soften yeast in water. Let stand 5 minutes. Combine eggs, cream, sugar,
salt, vanilla, and yeast in a large bowl. Gradually add sifted flour to
make a stiff dough. Knead on well-floured board for 2 to 3 minutes until
smooth. Place in greased bowl and cover tightly. Let rise in warm place (85
to 90 degrees F.) until double in bulk, about 1 1/2 hours. Roll out to a 26
X 20-inch rectange, 1/4 inch thick. Brush with 2 tablespoons melted butter.
Combine 1 cup brown sugar and 1 ts cinnamon. Sprinkle half of mixture over
dough. Fold long sides to center; press down firmly. Fold in half
lengthwise, making four layers. Press firmly to seal. Roll out to a 26 X
12-inch rectangle. Brush with 2 tablespoons additional melted butter.
Combine almonds, raisins, and remaining brown sugar ~cinnamon mixture.
Sprinkle over dough. Roll as for jelly roll, starting with 26-inch edge.
Cut into 1-inch slices. Dip one cut side of each roll in flour and place
floured-side up on board which has been sprinkled with sugar. Roll out to
1/4-inch thickness. Place on well-greased baking sheets, sugar-side up.
**Cover. Let rise in warm place for 15 minutes. ** Bake in moderate oven
(375 degrees F.) 15 to 18 minutes until golden brown.
**While first pans of rolls are baking, place extra rolls on waxed paper,
sugar -side up, to let rise. Transfer to baking sheet to bake. If
necessary, rolls may rise longer than 15 minutes.