Cinnamon Buns

"Land of Nod" Cinnamon Buns. My daughter made these several times over her high school years to bring to classes as snacks and treats. They were always popular.

Ingredients:
20 Frozen Dough Rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp cinnamon
1/4 - 1/2 cup melted butter

Directions:

1. Spray a 10" Bundt pan withi cooking spray.
2. Add frozen rolls.
3. Sprinkle with brown sugar, pudding powder, and cinnamon.
4. Pour melted butter over everything.
5. Cover with a damp tea cloth, and leave out at room temperature overnight.
6. When ready in the morning, preheat oven to 350 degrees.
7. Remove cloth, put the Bundt pan with rolls in the oven.
8. Bake 25 minutes.
9. Let sit 5 minutes, and invert on a plate.

Chunky Cinnamon Bites with Cream Cheese Icing

I don't recall where I got the recipe I made in 2011, but it was easy and a keeper. I've been working towards making the stuff I love vegan. I've renamed this because, like the first time, it doesn't really hold together well, so you don't need to pull it apart. The bites pull apart, though. 

Ingredients:
3/4 cup granulated sugar
1 Tbsp ground cinnamon
16 oz refrigerated biscuits 
1/2 cup Earth Balance, melted and divided

4 oz Tofutti Better Than Cream Cheese
1/2 - 3/4 cup powdered sugar
1-2 Tbsp almond milk

Directions:

1. Preheat over to 350.
2. Separate biscuit dough into individual biscuits and cut each one into quarters.
3. Mix cinnamon and sugar in a gallon zipper bag. Shake dough quarters in the cinnamon sugar by batches, until coated.
4. Place half the biscuits in a greased 12-cup Bundt pan.
5. Drizzle with half the melted butter (1/4 cup).
6. Top with remaining biscuit quarters, and the remaining melted butter.
7. Top off the unbaked biscuit pile with remaining cinnamon sugar mixture.
8. Bake 40-45 minutes or until golden.
9. While letting the cinnamon bites sit for 5 minutes in the bundt pan, make the icing.
10. Icing: Beat softened cream cheese and powdered sugar until well blended. For a more tangy icing, use closer to 1/2 cup powdered sugar. For a sweeter icing, use 3/4 cup or more powdered sugar. 
11. Add 1-2 Tbsp milk as necessary, beating until desired consistency is reached.
12. Invert the bundt pan with cinnamon bites onto a plate. 
13. Drizzle the icing over the warm loaf.

Notes:

• I used Immaculate biscuits, as seen in the photo. 

Banana Bread

Prior to learning I was allergic to bananas (the hard way), we used to collect banana bread recipes that we thought were especially good. I don't know where this one came from; we've had it for over a decade. Note that when it says bundt pan, it means bundt pan. I lost my bundt pan, so I tried to make it in bread pans. That doesn't work. You must use a bundt pan for this one.

Ingredients:
2 sticks butter, room temperature
1 1/2 cup + 2 tbsp sugar
3 eggs
2 ripe bananas, mashed
4 cups + 2 tbsp flour
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cup sour cream
non-stick cooking spray or butter and flour

Directions:

1. Preheat oven to 350F.
2. Spray bundt pan with non-stick cooking spray or grease and flour the pan.
3. Cream butter and sugar together in a stand mixer.
4. Add eggs one at a time, beating for a few seconds after each addition.
5. Add mashed bananas and beat.
6. Combine dry ingredients in a separate bowl.
7. Add dry ingredients and sour cream alternately to the banana mixture in the stand mixer. Beat well until all combined.
8. Transfer dough into bundt pan.
9. Bake for 1 hour 10 minutes or until a toothpick comes out clean.
10. Invert onto a cooling rack, and allow cake to cool slightly before slicing and serving.

Notes:

• You really do have to use a bundt pan. 
• I would have shown you an actual slice, but my kids were eating them already.

Bread: Cinnamon Pull Apart

I made this this past weekend. It didn't stick together quite right for me, but the family loved it. So the photo is in it's fallen apart glory. But these are super tasty. I don't recommend eating them with yesterday's French Toast, though. That's a little overwhelming. I got the recipe from a magazine years ago by Kraft foods. The original recipe can probably be found on their website, but I tweaked it a little.

Ingredients:

3/4 cup granulated sugar
1 Tbsp. Ground cinnamon
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup butter, melted and divided
4 oz. Cream cheese, softened
1/2 cup powdered sugar
1-2 Tbsp. Milk

Directions:

1. Preheat oven to 350ºF. Separate biscuit dough into individual biscuits and cut each one into quarters.
2. Mix sugar and cinnamon in a gallon ziploc bag. Shake dough quarters in the cinnamon sugar by batches, until coated.
3. Place half of biscuits into greased 12-cup fluted tube pan (bundt pan). Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter.
4. Top unbaked loaf with remaining cinnamon sugar mixture. Baked 40 to 45 minutes or until golden. Let loaf stand 5 minutes, then invert onto plate. While waiting to invert loaf, make glaze.
5. Beat softened cream cheese and powdered sugar in bowl with electric mixer until well blended. Add 1 to 2 Tbsp milk, beating until desired consistency is reached. Spoon over warm loaf

Other details:

• Makes 12 servings. (The four of us went through this in one sitting, so I'm not sure 12 servings is really accurate.) 
• Nutrition is given per serving with 12 servings in mind.
• Prep 15 min.
• Total 1 hour.
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