Cinnamon French Toast with Cinnamon Syrup

Nothing smells better than cinnamon on Christmas morning! For brunch, I wanted something sweet to add to our menu and decided on a Cinnamon French Toast. Although you could certainly make homemade Cinnamon bread (which would be much better I assume), I opted to go the convenient route by using Cinnabon Cinnamon Bread. The orginal recipe calls for Italian Panettone Bread.

Cinnamon French Toast with Cinnamon Syrup
recipe adapted from Giada DeLaurentiis

1 loaf cinnamon bread (homemade or store bought)
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
Whipped cream
Cinnamon syrup (recipe below)

– Preheat the oven to 200 degrees F.
– In a large bowl, whisk the eggs until well blended.
– Add the cream, milk, and sugar and whisk until well mixed.
– Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
– Dip 3 slices of cinnamon bread into the custard, turning to allow both sides to absorb the custard.
– Grill the soaked bread slices until they are golden brown and firm to the touch, about 4 minutes per side.
– Transfer the French toast to a baking sheet and keep them warm in the oven.
– Repeat with the remaining butter, bread slices, and custard.

– Transfer the French toast to plates. Dollop the fresh whipped cream atop each. Lightly dust with the powdered sugar (optional). Drizzle the cinnamon syrup over and around the French toast and serve immediately.

Cinnamon Syrup
(which I doubled)

2 cups water
2 cups packed dark brown sugar
4 tablespoons whipping cream
1 teaspoon ground cinnamon

Combine water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 2 cups, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)

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Alton Brown’s Overnight Cinnamon Rolls

This is a great sweet bread recipe to try if you’re starting to use yeast. It’s a bit time consuming as it is a 2 day process but it’s definitely well worth it… and a delicious way to start your morning. I had tried another recipe years ago with high hopes, only it didn’t work for me. Perhaps I could give it another try, but this definitely is a great cinnamon roll recipe!


Alton Brown’s Overnight Cinnamon Rolls
adapted recipe and also seen in the blog, Karen of Loves to Eat

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
1/2 cup chopped walnuts, which I added for more texture

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

For the filling: Combine the brown sugar, cinnamon, salt & walnuts in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Lemon Blueberry Coconut Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Andrea’s Lemon Blueberry Coconut Muffins

2 cups all-purpose flour

1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract or juice from 1/2 lemon
1/2 cup fresh or frozenblueberries ( I used 1 cup- too much)

1/3 cup sweetened coconut

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.

Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Weight Watchers Blueberry Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Ann’s Weight Watchers Blueberry Muffins

Recipe adapted from HERE

2 cups whole wheat flour
3/4 tsp salt
1/2 tsp baking powder
1/2 cup Splenda
1/4 cup sugar free table syrup
1 tsp vanilla extract
1 small carton egg beaters
1 cup fresh blueberries
1/2 cup fat free milk
1/2 cup unsweetened applesauce
Butter Flavored Pam

Preheat oven 350. Sift all dry indredients together. Set aside. In separate bowl, beat Splenda, syrup and vanilla. Add egg beaters slowly. Beat until fluffy. Alternately, add flour mixture and milk, beginning and ending with flour mixture. Fold in blueberries. Spray muffin pan with Pam and fill pan for 10 muffins. Bake for 25-30 mins or until toothpick comes out clean. Enjoy!

Cranberry Pumpkin Praline Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Joelen’s Cranberry Pumpkin Praline Muffins

Recipe adapted from HERE

3 T. brown sugar
1 T. sour cream
1/3 cup broken pecans
2 cups all purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 beaten egg
3/4 cup buttermilk
3/4 canned pumpkin
2/3 cup brown sugar
1/3 cup margarine, melted
1/2 tsp. baking soda
1/2 cup dried cranberries

Grease twelve 2 ½ inch muffin cups or line them with paper bake cups. Set muffin cups aside. In a small bowl stir together 3 tablespoons brown sugar and sour cream. Stir in pecans. Set aside. In a medium mixing bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg and cloves.

Make a well in the center of the dry mixture. In another medium mixing bowl, stir together egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted margarine. Add the pumpkin mixture and dried cranberries all at once to the dry mixture. Stir just until moistened. Spoon batter into the muffin cups, filling each ¾ cup full. Drop 1 tsp. of pecan mixture on top of each muffin. Bake in a 400 degree oven about 20 minutes or until done. Cool slightly, and serve warm.

Chocolate Raspberry Swirl Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Joelen’s Chocolate Raspberry Swirl Muffins
made with Hershey’s Chocolate RaspberryCream Filled Chips

Recipe adapted from HERE

2 cups white whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup Vanilla soy milk (Silk brand)
1/4 cup canola oil
1/2 raspberry puree (thawed & mashed frozen raspberries)
1 package Hershey’s Chocolate RaspberryCream Filled Chips

Preheat oven to 400 degrees.

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuing cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Add the Hershey’s Chocolate RaspberryCream Filled Chips.

Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.

Bake for 25 minutes, or until golden.n.

Banana Chocolate Chip Almond Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Joelen’s Banana Chocolate Chip Almond Muffins

Recipe adapted from HERE

2 cups white whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup Vanilla soy milk (Silk brand)
1/4 cup canola oil
1 rip banana, mashed
1/2 cup semi-sweet chocolate chips
1/4 cup toasted slivered almonds

Preheat oven to 400 degrees.

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuing cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Add the mashed banana, chocolate chips and almonds.

Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.

Bake for 25 minutes, or until golden.