73949 homemade cinnamon bubble Recipes

active dry yeast, warm water, milk, shortening, sugar, cinnamon, salt, flour, eggs, butter, melted

frozen dinner rolls (thaw and bake), brown sugar (packed), butterscotch pudding, granulated sugar, cinnamon, chopped pecans, melted butter

white bread dough, thawed, ground cinnamon, sugar, powdered sugar, margarine, softened, vanilla, milk

pizza dough, melted butter, white sugar, cinnamon, melted butter, powdered sugar, vanilla extract, warm water

all-purpose flour, quick rising active dry yeast, milk, vanilla, sugar, butter, salt, cinnamon, eggs, butter softened, brown sugar, cinnamon, powdered sugar, vanilla, milk

fast rise yeast, scalded 2% low-fat milk or 2 cups whole milk, water (80 - 110), sugar, eggs, butter flavor shortening or 1 cup real shortening, unsalted butter, all-purpose flour, salt, melted butter or margarine, cinnamon, sugar, raisins (optional) or chopped walnuts (optional)

heavy cream, whole milk, vanilla bean, cinnamon sticks, granulated sugar, egg yolks

flour, baking powder, salt, salted butter, heavy whipping cream, melted butter, at room temperature (approximately ), brown sugar, pure cane white sugar, cinnamon, salt, nutmeg

rolled oats, almonds, chopped, walnuts, chopped, sunflower seeds, cashews, chopped, coconut, shredded (optional), pumpkin seeds (optional), flax seeds, ground (optional), canola oil, pure maple syrup, salt, cinnamon, raisins (or your favorite mix of dried fruit)

bisquick, yeast, warm water, cold water, butter, melted, sugar, cinnamon

dough, lukewarm milk, eggs, room temperature, unsalted butter, cut up, unbleached all-purpose flour, kosher salt, granulated sugar, instant yeast, unsalted butter, softened, brown sugar , packed, ground cinnamon, icing (optional), cream cheese, softened, unsalted butter, softened, glazing or confectioners sugar, vanilla extract

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

active dry yeast (2 1/4 tsp), warm water, unsalted butter, melted, sour cream, sugar, egg, vanilla extract, all-purpose flour, plus more for kneading (sifted), salt, baking soda, light brown sugar, cinnamon, unsalted butter, melted, powdered sugar , sifted, unsalted butter, melted, milk, vanilla extract

shortening, salted butter, room temperature, dark brown sugar, honey, cinnamon, nutmeg, sea salt, cornstarch

half-and-half, cinnamon sticks, heavy whipping cream, sweetened condensed milk, chilled, milk (up to 2 quarts, as needed)

bread flour, brown rice flour, ground cinnamon, ground nutmeg, fine sea salt, warm water (100 to 110 degrees f), active dry yeast, unsalted butter, at room temperature, sugar, eggs, at room temperature, chopped walnuts, raisins, butter, for greasing the loaf pan, flour, for dusting the loaf pan, be found in health food and gourmet stores, special equipment : 8 1/4 by 4 1/2-inch nonstick loaf pan (such as baker s secret)

pecan or walnut halves, egg whites, water, sugar, cinnamon, a dash of salt, cocoa-or more, cayenne pepper to taste

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).