Spiced Apple Croissants. These apple filled crescent rolls are anything but boring. Simple to make they are great for breakfast, dessert, coffee breaks, in short they are just great anytime!
I was really pleased with how they turned out and they were ultra simple to throw together.
This allows some of the juices from the apples to be released so that they aren't too wet when the croissants are cooking.
Once you strain them, you simply unroll the dough, spread the apples on, roll it up and then place it on a lined baking sheet where it gets brushed with melted cinnamon butter.
After they have baked and cool down a bit, you whisk those reserved apple juices with some sifted icing sugar to make a scrummy glaze and that is drizzled over top of them all decoratively.
Makes 6 to 8
Bake for 10 to 12 minutes, until well puffed up and golden brown. Remove from the oven. Let cool on the pan for a couple minutes then scoop off carefully to a wire rack to finish cooling completely. Whisk the icing sugar together with enough of the reserved apple juices or water to make a thick drizzle, Drizzle this over the croissants decoratively. Allow icing to set before serving.
I just love cinnamon. It has to be my favourite of the warm spices. It comes from the inner bark of a few different trees, and is great in both sweet and savory dishes. I think the smell of cinnamon in the air makes a house smell like a home.
I was on Pinterest the other day and I found a recipe that looked fabulous. (Don't you just love Pinterest?) It came from a blog called Lauren's Latest. They looked to good that I had to print it out and I could hardly wait for the weekend so that I could make them for us to enjoy.
You will want to use the small pretzel twists for these. You know the ones. They are about 1 1/2 inch in size. Lightly salted. Don't use any that are flavoured with anything else. That would just be ucky.
Make sure you mix all of the ingredients together really well when you are mixing in the cinnamon sugar so that they all get coated evenly. I found that the cinnamon suar didn't get evenly distrubuted that easily, although to be honest the ones that the holes got stogged full of crunchy cinnamon sugar were my favourite bits!
I know my photos are not the greatest of these, but the weather was really cruddy today and the lighting was really poor, so they are a bit darker than I would like, but I hope that doesn't put you off from trying them, coz they are really, really good!
The original recipe called for drizzling white chocolate over the baked and cooled pretzels. I have never been able to get white chocolate to drizzle properly . . . it usually just clumps for me, but I found dipping them worked quite well and we quite liked them. Wouldn't they just make the nicest friendship gift for a special friend as a surprise? I think so too!
Bake in the heated oven for 15 minutes, stirring after each five minutes, and rotating the baking sheet. Remove from the oven and allow to cool completely
I am at heart a rather lazy cook. I know it may not seem like that, and I can put my shoulder to the wheel when I have to, and often do . . . but basically quick, simple, easy and tasty works for me most of the time.
I had been eyeballing a recipe over on Our Best Bites for a Cinnamon Pull Apart Bread for ages and ages. Every so often I would go and look at it again, but to be honest . . . it seemed like far too much work and time and so I would walk away . . . lazy gal that I am.
Then today I looked at it again and I thought . . . I bet I could do something similar to that using my baking powder biscuit recipe and it would be just as tasty, but made in a fraction of a time.
And so that's is what I did. I used all butter in my biscuit dough instead of shortening . . . just to up the scrum factor you know.
I tend to believe there can never be too much scrum factor. Anyone who's with me on that put up your hands! I thought so! I also like to use brown muscovado sugar in something like this. It kind of melts with the butter into caramel-like deliciousness.
I also added a portion of ground cardamom to the cinnamon because . . . well, can do you ever really get tired of the hint of cardamom in baked goods such as this?? I don't, and I can well imagine you wouldn't either!
They smelled absolutely flippin' delicious when they were baking. My tin was a bit on the large size, so next time I bake this (AND I absolutely WILL) I will use a smaller loaf tin.
But they did turn out gorgeous, even in a too large tin!
The glaze drizzle is lightly flavoured with vanilla paste and a drop of cinnamon extract. Have you ever used cinnamon extract??? If not you are missing out on something pretty scrummy indeed.
All told this pull apart loaf was probably one of the best things I have baked in recent months, which (if you follow me regularly) says a LOT!
I do hope you will give my version a go! I am sure you will just adore it as we did.
I do so love it when one of my experiments turns out well. Don't you?
softened butter for spreading
Whisk all of the icing ingredients together into a thick drizzle icing. Drizzle this over top of the loaf. Remove from the tin. Pull apart into slices to eat. Fabulous!
Can we talk about butter for a minute here? My butter of choice for baking and just eating has always been Lurpak, the Danish butter. I had never even heard of it before I moved over here to the UK in 2000, but it was love from the very first taste for me. It just tastes consistently good.
My results are also always consistent when I use it in my baking. The salted is not TOO salty in taste and the sweet (unsalted) is just right. I have tried cheaper brands, store brands, etc. but I always come back to Lurpak because that is what I like the best. Just saying is all . . . they haven't asked me to tell you this. I just wanted to share, especially as there is a fair bit of butter in today's recipe. I thought you may want to use the best. Pure and creamy and perfect in every way.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I was going to show you my Pumpkin Fritters today with their Vanilla Caramel Sauce, but I'm afraid you are going to have to wait until tomorrow to see those.
I have something which is just a tiny bit more scrummy to share with you today! (Although, the pumpkin fritters are exceptionally scrummy as well!)
I am mad for cinnamon, which you have probably guessed by now. I just adore it. I love the way it smells. I love the way it tastes, both in sweet and savory goodies.
I love crafting with it (cinnamon ornaments on the Christmas tree at Christmas are the best!). I just plain can't get enough of cinnamon.
My mom used to make these Quick Cinnamon Rolls when we were kids as a treat. We loved them. I used to make them for my own children as well. That was one way to put a smile on their faces big time!
Then there is my infamous Cinnamon Swirl Tea Bread. People can't get enough of that when I bake it. It's an old recipe that I got from a very dear friend way back when and it's a keeper!
Don't even get me started on the finer qualities of my Cinnamon Roll Breakfast Cake. Just a peek at the photographs are enough to set one to drooling big time, I kid you not!
My Cinnamon Butter Buns are to die for. Likewise my Cinnamon Roll Pancakes. Then there are my Cinnamon Roll Croissants, and my Cinnamon Roll Pluckit Bread . . . Cinnamon Roll Toast . . . etc. the list goes on and on . . . You get the picture I am sure. I am Cinnamon mad!
If there is one thing I like as much as Cinnamon and am crazy for . . . it is scones! I love, Love, LOVE scones! And I don't care how you say it!!
I'll eat them no matter how you pronounce the word! A scone is a beautiful thing . . .
But when you combine the two loves . . . Cinnamon . . . and Scones, well . . . you've just died and gone to heaven. There is no other way to put it.
Bake them. Today. You will be glad that you did. And now back to your regular programming.
Makes six
Sprinkle about 2/3 of this mixture over top of the butter, pressing it lightly to help it adhere. Roll up from the long side as if you were rolling up for a cinnamon roll. Press the roll into a rectangle which is 10 inches long by 3 inches wide and 1 1/2 inches tall. Cut in thirds and then cut each third in half diagonally into a triangle. Transfer to the baking sheet. Lightly butter the top of each triangle and sprinkle with the remaining cinnamon sugar.
Whisk together the icing ingredients until you have a thick yet drizzable icing. Drizzle this decoratively over the scones. Store any leftovers in an airtight container.
Well., I'm back from my daughter's wedding and I hate to say it, but I am literally exhausted. Thirty-five hours on the trott to get back home and by the time we hit the sack last night we were both so over tired neither one of us slept much at all.
I got up this morning with great intentions . . . unpacked, did two loads of laundry and then I baked these for breakfast with what I had in the house.
And then . . . I crashed. Blah . . . I have no energy at all. I'm just pooped . . .
Sad to say I don't think there will be much cooking from me for a few days. Perhaps an early night tonight will fix that. We'll just have to wait and see.
These were fabulously good though . . . just sayin is all . . .
*Cinnamon Butter Buns*
Makes 6
Printable Recipe
Quick, easy and oh so scrummy. The perfect weekend morning cinnamon fix!
1 tin of refrigerated croissant rolls (I used the Jus Rol ones, with six in the pack)
softened unsalted butter for spreading
100g of soft light brown sugar (1/2 cup packed)
3 heaped teaspoons of ground cinnamon
To glaze:
130g of sifted icing sugar (1 cup)
milk
few drops vanilla
Preheat your oven to 190*c/375*F/ gas mark 4. Butter six muffin cups well. Set aside.
Unroll your croissant rolls. Divide into 3 segments, pressing the diagonals together in the middle to seal. Spread with the softened butter to cover. Stir together the brown sugar and the ground cinnamon. Sprinkle 1/3 of this mixture over each rectangle, covering completely and pressing to adhere. Roll up the diagonals from the long side, tightly. Cut each into 6 equal pieces with a sharp knife. Place one each of three into each buttered muffin cup, with the cut sides down.
Place into the heated oven and bake for 15 to 20 minutes, until nicely risen and browned. Turn out onto a wire rack. Allow to cool slightly. Whisk together the icing sugar, a few drops of vanilla and enough milk to give you a drizzable icing. (about 1 TBS) Drizzle this over the top sides of the still warm buns. Serve immediately to your lucky family along with some hot drinking chocolate or cafe au lait!! Scrummo!
She was an incredibly beautiful bride though . . . from left to right . . .
My daughter Amanda (Matron of Honor), Eileen, her step sister Krysta (Bridesmaid).
and the cutest little flower girl ever . . . my Granddaughter Maryn.
Nighty night.
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