Cinnamonkey Bread (Pull-Apart Mini Cinnamon Rolls)

Cinnamonkey Bread is what you get when you make little tiny cinnamon rolls and bake them extra close together so they turn out like monkey bread!  These little bites are soft and moist and full of cinnamon-y cuteness! IMG_7620-2 Well, let me be honest.  This recipe was a big OOPS that I managed to turn into a blog post.  {HOORAY!}  So, here’s the deal.  I thought it would be cool to try to make mini cinnamon rolls for my sister the other day.  I saw a post on Pinterest for Mini Cinnamon Rolls from Iowa Girl Eats. They were totally cute, super simple, and looked they would taste amazing.

I got up, started doing my thing, and I realized I didn’t have my mini muffin tin!  I searched everywhere for that thing.  No luck.  Didn’t find it.  So, being the brilliant dingbat I am sometimes, I decided to just lay them on a baking sheet and cook them that way because surely all I needed to do was just watch the time because they’d bake much faster.  Weeellll, I baked them alright.  I baked them ‘REAL GOOD.  And not only were they exceptionally…um, crunchy, but they spread out and unrolled themselves in the oven so they looked like little blackened Cajun shrimp.  Mmmhm…

The good news is, I shook it off and all hope was not lost.  Fortunately, not all of the mini cinnamon rolls made it onto the first pan!  So after I gracefully incinerated my first batch, I figured I might as well use this as an experiment. The second time around, I decided to bunch them together before I put them into the oven, and the result was WONDERFUL!  I whipped up a glaze using syrup and cinnamon and that was all I needed to delete the memory of the charred cinnamon roll remains that were still on my stovetop.  IMG_7592-2 Here’s how to make this cute little whimsical masterpiece! IMG_7367-2 Flatten out the refrigerated biscuits using your fingers or a rolling pin and then layer them with butter.  Just butter those buns and call them biscuits….hehe. IMG_7395-2 Take each buttered little bun (hehe…I promise I’ll stop) and add your cinnamon and brown sugar. IMG_7419-2 Then you need to roll them up and you will slice them! IMG_7424-2 After that, you’ve got your cute little cinnamon rolls, but to make sure you don’t do what I did, we want to bunch them up together! IMG_7467-2IMG_7483-2 Once they are all nice and cozy, you’ll put them in the oven! After that, wait patiently while your home begins to smell amazing.IMG_7511-2 Tada!  Whip up a little glaze and eat your little heart out.  These are so stinkin’ good. IMG_7582-2 

Cinnamonkey Bread

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • tube of buttermilk refrigerated biscuits (6 biscuits)
  • stick of butter, softened
  • 1/2 cup brown sugar
  • ground cinnamon
  • 1/4 cup maple syrup

What to do:

  1. Preheat oven according to directions on package of biscuits.  Grease a cookie sheet (a loaf pan would also work) or line with parchment paper.
  2. Lay out the biscuits and flatten each one with your fingers or a rolling pin.  Try to get them as flat as possible, they do start to puff back up a little bit.
  3. Spread some butter on each biscuit and layer with brown sugar and cinnamon. (This recipe has a lot of wiggle room, you can do what you want as far how little or how much.)
  4. Roll each biscuit into a log shape and cut into 5-6 pieces.
  5. Place the little individual cinnamon rolls onto baking sheet or pile them into a loaf pan, sides touching as close as possible.
  6. Bake according to biscuit package directions (about 8-10 minutes) or until golden brown.
  7. After they are in the oven, get a small bowl and whisk together some maple syrup and cinnamon to make a thin glaze. Drizzle glaze over warm cinnamonkey bread.
  8. Pull apart the bread like monkeys and ENJOY! (finger licking is totally okay)

Notes: **The glaze helps make these cinnamon rolls extra moist and delicious.  The recipe works just fine without it!

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No-Chill Cutout Cookies

IMG_4859Thursday night and feeling CRAZY!!!!!

Not really.

But I did just get home from a cookie decorating party! Wahoo!

And my teeth are coated in sugar.  I was struggling.  Sometimes you just have to be in the mood to decorate cookies.

Sometimes you just want to bake cookies.  Then sometimes, you just want to eat the cookies.  Sometimes, you think it would be so fun to decorate cookies and then all of a sudden you realize it is just not that fun tonight, so you start eating the peppermint M&Ms one by one and……the rest is history.  Judging from my candy-coated canines, I’ll bet that I put more sugar in my mouth than on top of cookies tonight. IMG_4852I love a delicious cutout cookie.  Notice how I said a delicious one.

My ideal “delicious” sugar cutout cookie has to be thick.  It has to be soft (but firm) and chewy, just barely on the verge of being golden, and has to have a hint of almond extract.  Deeee-licious!

This is my absolute favorite recipe for cutout cookie perfection. It is my go-to recipe. ZERO chilling of the dough, which is huge for me.  I hope you love it like I do.IMG_4867

No-Chill Cutout Cookies

  • Servings: Makes about 2 dozen
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 cup (2 sticks) of butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 3/4 cups of flour
  • 1 tsp baking powder
  • 1 tsp salt

What to do:

  1. Preheat oven to 350 degrees (F).
  2. In a big bowl, cream softened butter and sugar with a mixer. (Softened butter is VERY important here.  If it is too solid, it won’t cream in with sugar. If it’s too liquid, it will clump sugar together.)
  3. Beat in egg first, then add in both extracts.
  4. Grab a small bowl and combine flour, baking powder, and salt with a fork.
  5. Add flour mixture to butter mixture a little bit at a time until both parts form a thick dough. (It should seem fairly dry.)
  6. Divide dough into two balls and roll each ball onto a floured surface, one at a time.  (Ideal thickness for me was about 1/4 inch, but I’ve left it as thick as a 1/2 inch. The thinner you roll the dough, the quicker they brown.)
  7.  Use cookie cutters or a glass to cut your cookies into desired shapes and transfer to an ungreased cookie sheet using a metal spatula.
  8. Bake for 8-12 minutes, until the edges of the cookies just barely begin to brown.
  9. Let cookies cool completely before frosting or decorating and share with your family and friends! YUM!

**Store in an airtight container to keep cookies from drying out! Cookies also freeze well!

 

 

Adapted from the Wilton.com recipe for Roll-Out Cookies