Sweetest cinnamon sugar croissant buns, Breakfast bread, Cream cheese monkey bread

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Here are three wonderful recipes for breads and rolls. The first one is from Lorry Evans.
Sweetest cinnamon sugar croissant buns
1/3 C sugar
1-½ tsp. ground cinnamon
pinch of flaky sea salt
1 sheet frozen puff pastry, thawed in fridge overnight
Preheat oven to 400 degrees. In a small bowl, mix together sugar, cinnamon, and salt. Sprinkle a bit of this mixture on counter to keep pastry dough from sticking to surface. Lay out thawed but cold puff pastry sheet. Dump rest of sugar mixture on top, and spread it evenly over surface. Use a rolling pin to press sugar into pastry (it won’t all get stuck – some will fall off, which is no big deal). Roll pastry up like a jellyroll, with cinnamon sugar inside. Cut into 6 buns, and place cut-side-up in a muffin tin. Bake for 20-25 minutes, until puffed and golden with amazing smell. Let cool for a couple of minutes in tin. Then scoop them out with a knife or spatula.
To seal them, I used a dot of honey as they open up a bit. The honey dot kept them moist. You could also drizzle a mix of powdered sugar and a little water to make an icing after they cool a little.
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Breakfast bread
6 slices bacon, diced small
1/2 stick (1/4 C) unsalted butter
1 tube of refrigerated Pillsbury Grands biscuits
3 large eggs, beaten
1/4 C shredded sharp cheddar cheese
1/4 C shredded Monterey jack cheese
2 scallions, finely diced
Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside. Preheat oven to 350 degrees.
Put butter in a nonstick bundt pan coated with cooking spray and let it melt in preheating oven. While butter melts, cut Grands biscuits into quarters. In a bowl, gently toss biscuit pieces, bacon, eggs, both cheeses, and scallions together. Once butter has melted, give bundt pan a little swirl so bottom is evenly coated. Add biscuit mixture to pan, sprinkling with any cheese and bacon pieces that get left behind.
Bake for 25-27 minutes or until golden. Run a dull knife around edges of pan to loosen. Turn out on a dish and enjoy! Serves eight.
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Cream cheese monkey bread
2/3 C dark brown sugar
2/3 C sugar
1 TBS cinnamon
3/4 C melted butter
8 oz. cream cheese
2 containers of refrigerated flaky biscuits (about 20 total)
Preheat oven to 350 degrees. Lightly grease bundt pan. In a bowl mix white sugar, brown sugar and cinnamon together until combined. In a second bowl, melt butter. Set both bowls aside
On a flat surface, take biscuits out and lay them in a couple rows and flatten slightly with hand. Cut cream cheese into 20 small cube size pieces. Place one cube on center of each biscuit and wrap them around the cream cheese cube.
Place 10 cream cheese filled biscuits in greased bundt pan with cream cheese opening facing up. Top biscuits with half of sugar/cinnamon mixture, then half of melted butter evenly on top. Now add other 10 biscuits, same way, but with cream cheese side facing down this time. Add remaining half of sugar mixture and butter on top of biscuits.
Bake in oven for 40 minutes. Remove from oven and flip it upside down carefully onto serving dish. Top with fresh fruit.
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She said, “I ate a box of thin mints but didn’t get any thinner. I don’t think they work!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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