Cinnamon Ring Recipe
Summary
Main IngredientCinnamon
Ingredients
| 2 cups Make-ahead Mix | ||
| Milk | 2/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Graham cracker crumbs | 1/4 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| 1/4 cup finely chopped nuts or flaked or shredded coconut, optional | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Vanilla Icing | ||
| Makes 1 coffee cake (20 rolls) | ||
Directions
In mixing bowl, combine Make-ahead Mix and milk just until dough forms.
If sticky, add 1 or 2 tablespoons mix.
Knead on floured surface 10 times.
Combine sugar, crumbs, cinnamon and nuts.
Roll out or pat to 1/4-to 1/2-in thickness.
Cut into 2-in rounds with floured cutter.
Coat with butter, then sugar mixture.
Stand rounds in 1-qt ring mold or arrange around edge of pie dish or large plate; overlap rounds.
Microwave at High 4 to 7 minutes, or until top springs back when touched in several places, rotating 1/2 turn after half the time.
Cool 2 minutes; loosen and turn out onto serving plate.
Frost with Vanilla Icing while warm.
If sticky, add 1 or 2 tablespoons mix.
Knead on floured surface 10 times.
Combine sugar, crumbs, cinnamon and nuts.
Roll out or pat to 1/4-to 1/2-in thickness.
Cut into 2-in rounds with floured cutter.
Coat with butter, then sugar mixture.
Stand rounds in 1-qt ring mold or arrange around edge of pie dish or large plate; overlap rounds.
Microwave at High 4 to 7 minutes, or until top springs back when touched in several places, rotating 1/2 turn after half the time.
Cool 2 minutes; loosen and turn out onto serving plate.
Frost with Vanilla Icing while warm.
Chef
