ABM Cinnamon Raisin Bread I love cinnamon raisin bread, but it can be a bit expensive to buy. With the new machine I can make lots of it! ABM Cinnamon Raisin Bread Print Prep time 5 mins Cook time 3 hours Total time 3 […]
Upside-Down Apple Cinnamon Roll Cake
This looks like it’s beyond yummy. I’m thinking it would be a great Christmas morning breakfast.
- 2 x 8 oz. refrigerated crescent dinner rolls or crescent dough sheets
- 2 Tablespoons butter-melted and slightly cooled
- ⅓ cup light brown sugar
- 2 teaspoons cinnamon
- 8 oz. cream cheese-softened
- ¼ cup sugar
- 1 teaspoon vanilla
- For Caramel Sauce:
- ¾ cup butter
- 1 teaspoon salt
- 1 cup brown sugar
- 2 Teaspoons light corn syrup
- ¼ cup heavy cream
- 2-3 apples-peeled and cut in ¼ inch slices
- Spray 9 x 2-inch round cake pan with non-stick spray, line the bottom with circle of parchment paper, then spray the paper and set aside.
- To make the caramel, in a saucepan over medium heat melt ¾ cup butter, add heavy cream, then stir in sugar, salt, corn syrup and vanilla. Stir until sugar dissolve. Let it boil for 2-3 minutes until it starts thickening. Pour half of the sauce in prepared pan and reserve remaining caramel for serving.
- Melt 2 Tablespoons butter and set aside.
- In a small bowl whisk together ⅓ cup light brown sugar with 2 teaspoons cinnamon and set aside.
- Mix cream cheese, ¼ cup sugar and vanilla and set aside.
- Arrange sliced apples in the bottom of the pan in caramel sauce.
- On a parchment paper lightly dusted with flour, spread 1 crescent dough sheet and set aside. If using crescent rolls, seal the perforation to make 1 large rectangle.
- Repeat the process with second tube of crescent dough. Spread cream cheese mixture over the first crescent dough rectangle.
- Top cream cheese layer with second crescent dough rectangle. Brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar mixture. Gently tap with your hands to stick cinnamon sugar to the dough. Using a pizza cuter or a sharp knife cut 1-inch wide stripes.
- Roll one stripe in the spiral and place in the center of the pan. Gently lift second stripe and wrap around the center. Continue adding the strips around the roll, starting each additional strip where the last one ended in the roll. Don’t wrap it to tightly, because the dough need space to spread while rising during baking process or it will stay raw.
- Place the pan on a large baking sheet lined with paper, because the caramel might bubble and leak from the pan.
- Bake 60-75 minutes at 350 F, until the center has cooked completely. If it starts browning too much tent the top with aluminum foil.
- Cool in the pan for 30 minutes before invert on a plate to cool completely. When ready to serve, reheat reserved caramel and drizzle on top.
- Note: Grab some whipped cream and serve with a dollop on top. Yum!
Yummy! Hubby liked these so well, they were gone within the day. Since they’re baked, there’s much less fat.
- For the Doughnuts
- 1 cup all-purpose flour
- ½ cup sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup milk
- ½ teaspoon white vinegar
- ½ teaspoon pure vanilla extract
- 1 egg
- 4 tablespoons butter , softened
- For the Glaze
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar
- Preheat oven to 350.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
- In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter.
- Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
- Add the milk mixture into the flour mixture; mix until combined.
- Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
- Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Remove and immediately invert the pan onto a cooling rack.
- While the doughnuts are cooling, begin to work on the glaze.
- Place all the ingredients in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
- Set the saucepan over a bowl filled with hot water.
- Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
- Give it a few minutes before you dig in.
Merks Coffee Cake
My Mom found this recipe in the newspaper. It is so moist and cinnamony. I usually splurge and make double the filling. Yup! I love the filling.
- ½ cup shortening
- ¾ cup sugar
- 1 tsp. vanilla
- 3 eggs
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ pint sour cream
- 6 Tbsp. butter, softened
- 1 cup packed brown sugar
- 2 tsp. cinnamon
- 1 cup chopped nuts
- Cream sugar, shortening and vanilla thoroughly. Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and soda together. Add to creamed mixture alternately with the sour cream, blending well after each addition.
- Spread half the batter in a 10-inch tube pan that has been greased and floured.
- Cream the butter, brown sugar and cinnamon together. Add nuts and mix well.
- Dot the batter in the pan evenly with half the nut mixture.
- Cover with the remaining batter. Dot the top with the remaining nut mixture.
- Bake at 350 degrees F. for about 50 minutes.
- Cool the cake 10 minutes in the pan. Turn onto serving plate.
My family likes this best with a simple confectioner’s sugar glaze. Mix a cup of sugar with a bit of milk and a touch of vanilla. Drizzle it over the cake.
One more thought – Once I get the cake out of the pan, I will turn it upright. It makes for a prettier presentation.
[lt_recipe name=”Cinnamon Turnovers” servings=”12″ prep_time=”20M” cook_time=”30M” total_time=”50M” difficulty=”Easy” summary=”There’s no real recipe for these. Mom always made them when she made pies and had leftover dough. Once my sister and I were home from school, they were gone! I hope Mom put some aside for […]