MORE FUN WITH CINNAMON ROLLS

 

 

 

 

 

 

 

 

Cinnamon rolls are not the only treat that can be baked using our basic recipe. The following  recipes are easily created using our basic cinnamon dough. Use either the classic white bun recipe or “The Best Cinnamon Rolls” recipe and let’s try these new variations!

Easy fruit-filled coffee cakes turn ordinary cinnamon roll dough into pretty coffee cakes with an international flair.

STOLLEN:

 

 

 

 

 

 

 

 

 

 

 

When ready to knead the dough, turn it onto a lightly floured board and flatten.

Sprinkle over the dough: ½ cup chopped almonds

¼ cup cut-up citron, candied cherries

1 tablespoon grated lemon rind

1.Knead the fruit into the dough. Divide dough in half.

2.Pat the dough into an oval about 8×12 inches. Spread with soft butter. Fold in two lengthwise. Form a crescent. Press folded edge firmly so it won’t open.

3.Place on greased baking sheet. Brush top with melted butter. Let rise till double.

4.Bake at 375°F. for 35 to 45 minutes.

5.Frost while still warm with Confectioner’s Icing Sugar (see bottom of page for recipe).  Decorate with sliced almonds, citron and cherries. Makes 2 stollen.

 

FRENCH COFFEE LACE: a pretty braided, fruit-filled coffee cake

 

 

 

 

 

 

 

 

 

 

Prepare fruity filling. Mix. Boil one minute, then cool:

2 cups finely chopped apples

1 cup raisins, chopped

1 cup brown sugar

½ teaspoon salt

½ teaspoon cinnamon

1. Roll out cinnamon roll dough into 14 x 8 inch rectangle. Place on a well-greased baking pan.
2. Spread cooled fruity filling down the center of the dough, about 3 inches wide.
3. At each side of filling, make cuts about 2 inches apart, cutting about 2 inches into the dough. This makes 7 strips on each side.
4. Take a strip on each side and cross them over each other at the center of the filling. Pull strips down, keeping ends inside. Continue to lace opposite strips, tucking last ends underneath.
5. Cover with a damp cloth and let rise until double.
6. Bake at 375°F. until a rich golden brown. Frost with Confectioner’s Icing Sugar (1 cup sifted icing sugar, 1 to 2 tablespoons cream or milk, ½ teaspoon vanilla) (optional).

Tags: easy stollen, French coffee lace, fruit coffee cake, fruit-filled coffee cake, international cakes, stollen

Category: Baking Tips, Breads & Buns