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Ingredients

• ✓ confectioners' sugar
• all-purpose flour
• baking powder
• salt
• sugar
• margarine
• egg
• milk
• vanilla extract
• cornstarch
• white sugar
• egg yolk
• milk
• butter
• margarine
• vanilla extract

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom

Ingredients

• ✓ confectioners' sugar
• egg
• white sugar
• salt
• active dry yeast
• all-purpose flour
• milk
• butter
• egg
• candied fruit
• almond
• anise seed
• shortening
• milk
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ confectioners' sugar
• butter
• egg
• salt
• all-purpose flour
• milk
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
3. 3 Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.

By Jeanie Bean

Ingredients

• ✓ confectioners' sugar
• dry milk powder
• brown sugar
• salt
• cinnamon
• pumpkin pie spice
• nutmeg
• cardamom

Instructions

1. 1 Combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and cardamom in a bowl. Stir to mix thoroughly, and store in an airtight container.

By Melissa

Ingredients

• ✓ confectioners' sugar
• bread dough
• butter
• brown sugar
• cinnamon
• all-purpose flour
• milk
• vanilla extract

Instructions

1. 1 Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
2. 2 Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
3. 3 Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
4. 4 Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
7. 7 Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

By Baritone Bob

Ingredients

• ✓ confectioners' sugar
• crescent roll
• butter
• brown sugar
• ground cinnamon
• skim milk
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
2. 2 Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
3. 3 Bake rolls in preheated oven until golden brown, about 8 minutes.
4. 4 Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

By cole2585

Ingredients

• ✓ confectioners' sugar
• milk
• egg
• sugar
• cinnamon
• salt
• butter
• chocolate babka

Instructions

1. 1 In a shallow bowl, whisk together milk, egg, sugar, cinnamon, and salt.
2. 2 Melt butter in a large skillet over low heat.
3. 3 Dip each slice of babka into egg mixture, turning to coat each side. Place dipped babka slices into the hot skillet and cook until mixture begins to set and slices begin to brown, 3 to 4 minutes. Turn slices and cook on the other side until brown, 3 to 4 minutes, watching carefully to prevent burning.
4. 4 Transfer to a serving plate and dust with confectioners' sugar.

By Bibi

Ingredients

• ✓ confectioners' sugar
• all-purpose flour
• active dry yeast
• milk
• white sugar
• butter
• salt
• egg
• oil

Instructions

1. 1 Combine 1 3/4 cups flour with yeast in a large bowl. Heat milk, sugar, butter, and salt in a saucepan over medium heat until butter melts. Add milk mixture and eggs to flour mixture; beat with a heavy-duty electric mixer on low speed until just combined, about 30 seconds. Increase speed to high and beat for 3 minutes. Add remaining flour, a little at a time, stirring with a spoon until a firm but pliable dough forms.
2. 2 Transfer dough to a lightly floured work surface. Knead until smooth and supple, 4 to 5 minutes. Transfer to an oiled bowl. Cover and let dough rise until doubled in size, about 1 hour.
3. 3 Turn dough out onto a floured surface, punch down dough, and roll out to 1/2-inch thickness. Cut out doughnuts with a floured doughnut cutter; re-roll trimmings and cut them into doughnuts. Transfer doughnuts to baking sheets, cover, and let rise for 45 minutes.
4. 4 Heat oil in a deep fryer to 360 degrees F (180 degrees C).
5. 5 Working in batches, fry doughnuts in hot oil, turning several times, until golden all over. Use a slotted spoon to remove doughnuts to a wire rack to drain and cool completely.
6. 6 Dredge cooled doughnuts in confectioners' sugar.

By Emtmom

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• all-purpose flour
• vanilla extract
• salt
• butter
• butter
• meyer lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Blend eggs, milk, flour, vanilla, and salt together in a blender until batter is smooth.
3. 3 Melt clarified butter in a 10-inch cast iron skillet over high heat until bubbling; pour batter into the center of the skillet.
4. 4 Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

By John Mitzewich

Ingredients

• ✓ confectioners' sugar
• butter
• milk
• egg
• white sugar
• vanilla extract
• cinnamon
• allspice
• bread

Instructions

1. 1 Melt butter in a large skillet over medium-high heat.
2. 2 Whisk milk, eggs, sugar, vanilla extract, cinnamon, and allspice together in a large bowl. Dip each slice of bread into egg mixture to coat.
3. 3 Place coated bread into skillet and cook until golden brown on 1 side, about 1 minute. Flip and continue cooking until second side is golden, about 1 minute more. Remove to a plate and repeat with remaining bread slices.
4. 4 Sift confectioners' sugar over top of the French toast, slice diagonally, and serve.

By John Young

Ingredients

• ✓ confectioners' sugar
• crescent roll dough
• cream cheese
• white sugar
• lemon juice
• vanilla extract
• sour cream
• milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. 3 In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. 4 Bake in preheated oven for 20 to 30 minutes.
5. 5 In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

By Natalie

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butter in a 10-inch cast iron skillet; heat the skillet in the oven.
3. 3 Beat eggs at high speed with an electric mixer in a large bowl. Slowly add milk and flour. Pour batter into the hot skillet.
4. 4 Return the skillet to the oven and bake until well-risen like a souffle, about 20 minutes. It will fall when removed from the oven. Lightly dust with confectioners' sugar and serve.

By Shirley Smith

Ingredients

• ✓ confectioners' sugar
• strawberry
• blueberry
• cream cheese
• milk
• egg
• vanilla extract
• cinnamon
• butter
• bread

Instructions

1. 1 Preheat an oven to 250 degrees F (120 degrees C).
2. 2 Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
3. 3 Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
4. 4 Spread the cream cheese mixture over each slice of french toast, then top with 2 tablespoons of the fruit. Serve immediately.

By DOJAGRAM

Ingredients

• ✓ confectioners' sugar
• baguette
• orange juice
• heavy cream
• egg
• cinnamon
• white sugar
• nutmeg
• butter

Instructions

1. 1 Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
2. 2 In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
3. 3 In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

By Diedrie

Ingredients

• ✓ confectioners' sugar
• milk
• egg
• maple syrup
• vanilla extract
• cinnamon
• cornflake cereal
• white bread
• vegetable oil

Instructions

1. 1 Whisk milk, eggs, maple syrup, vanilla, and cinnamon together in a medium bowl. Add crumbled cornflakes and stir to combine.
2. 2 Working in batches, soak 1/2 of the bread slices in the mixture for about 2 to 3 minutes.
3. 3 Heat oil in a large skillet or griddle over medium-high heat. Cook soaked bread slices in the hot skillet until dark golden brown, 4 to 5 minutes per side. Repeat to soak and cook remaining bread.
4. 4 Sprinkle hot French toast with confectioners' sugar. Serve immediately.

By AILEERA

Ingredients

• ✓ confectioners' sugar
• egg
• sweetened condensed milk
• vanilla extract
• banana bread
• butter

Instructions

1. 1 Whisk eggs, sweetened condensed milk, and vanilla together in a bowl with a fork; set aside. Slice banana bread into 4 thick slices. Dip each bread slice in egg mixture.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add bread slices to skillet. Cook until both sides golden brown. Dust with confectioners' sugar just before serving.

By LBR8

Ingredients

• ✓ confectioners' sugar
• crescent roll
• brown sugar
• cinnamon
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Make rolls: Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
3. 3 Mix together brown sugar and cinnamon in a small bowl; sprinkle evenly over rectangles.
4. 4 Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch-thick slices. Arrange cinnamon rolls close to one another on the prepared baking sheet.
5. 5 Bake in the preheated oven until golden, 10 to 13 minutes. Transfer cinnamon rolls to a plate and let cool for 1 minute.
6. 6 While cinnamon rolls are baking, make icing: Stir together confectioners' sugar, milk, and vanilla in a small bowl until smooth.
7. 7 Pour icing over warm rolls.

By Britt

Ingredients

• ✓ confectioners' sugar
• butter
• egg
• all-purpose flour
• baking powder
• sugar
• buttermilk
• buttermilk
• butter
• milk chocolate

Instructions

1. 1 Whisk melted butter and egg yolk together in a small bowl.
2. 2 Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
3. 3 Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce the heat to medium and use a ladle to spoon 1/8 of the batter onto the hot skillet; fit as many pancakes on the skillet as possible without overcrowding. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
4. 4 Use a large, heart-shaped cookie cutter to cut a heart in the center of each pancake. Discard scraps.
5. 5 Place a few chocolate pieces on top of a warm pancake and sandwich another pancake on top. Repeat with remaining pancakes and chocolate.
6. 6 Sprinkle with confectioners' sugar and serve.

By Ita

Ingredients

• ✓ confectioners' sugar
• half-and-half
• egg white
• brown sugar
• vanilla extract
• lemon extract
• salt
• butter
• bread
• maple syrup
• whipped cream

Instructions

1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott

Ingredients

• ✓ confectioners' sugar
• earl grey tea
• milk
• egg
• all-purpose flour
• vanilla extract
• salt
• butter
• apple
• brown sugar
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
3. 3 Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
4. 4 While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
5. 5 Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
6. 6 Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
7. 7 Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
8. 8 Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.

By Humble Tea Co

Ingredients

• ✓ confectioners' sugar
• whole wheat flour
• pumpkin
• egg
• sugar
• salt
• pumpkin pie spice
• baking powder
• milk
• pecan

Instructions

1. 1 Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
2. 2 Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
3. 3 Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.

By Matt Lenell

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• nutmeg
• cinnamon
• bread
• butter
• banana
• strawberry
• maple syrup

Instructions

1. 1 Beat eggs, milk, nutmeg, and cinnamon together with a fork in a bowl until somewhat smooth.
2. 2 Heat a nonstick skillet over medium heat.
3. 3 Dip a bread slice into egg mixture to evenly and generously coat each side and put into the hot skillet; cook until golden brown, 2 to 3 minutes per side. Repeat with each bread slice.
4. 4 Cut each slice in half on a diagonal and arrange onto 2 plates. Arrange banana and strawberry slices on the plates around the French toast. Drizzle maple syrup over the French toast; dust with confectioners' sugar.

By Kat

Ingredients

• ✓ confectioners' sugar
• butter
• egg
• all-purpose flour
• milk
• white sugar
• lemon juice
• salt
• baking soda
• vanilla extract
• strawberry

Instructions

1. 1 Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
3. 3 Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
4. 4 Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
5. 5 Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
6. 6 Transfer the skillet to the oven. Bake soufflé until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
7. 7 Slide pancake onto a plate and sprinkle confectioners' sugar on top.

By Chrissi Guarnieri

Ingredients

• ✓ confectioners' sugar
• water
• brown sugar
• active dry yeast
• canola oil
• all-purpose flour
• salt
• sugar
• cinnamon
• canola oil
• milk

Instructions

1. 1 Combine warm water, brown sugar, and yeast in a large mixing bowl and let rest until frothy, about 10 minutes. Add 1/2 cup oil and stir. Set aside.
2. 2 Sift flour and salt together in a bowl.
3. 3 Mix flour mixture into the yeast mixture and knead until dough forms a sticky ball. Coat the inside of another bowl with oil; transfer dough to the oiled bowl and turn to coat. Cover the bowl and let dough rest in a warm place until doubled in size, about 1 hour.
4. 4 Meanwhile, mix white sugar and cinnamon together in a bowl.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Oil a fluted tube pan (such as Bundt®).
6. 6 Punch down risen dough and roll into 1-inch balls. Roll balls in cinnamon-sugar mixture and arrange a layer in the prepared tube pan. Sprinkle with cinnamon sugar and drizzle with a bit of oil. Continue layering with remaining dough balls and cinnamon sugar.
7. 7 Bake in the preheated oven until puffed up, about 25 minutes.
8. 8 Meanwhile, mix confectioners' sugar and milk together in a bowl. Drizzle glaze generously over the warm monkey bread.

By Madison

Ingredients

• ✓ confectioners' sugar
• self-rising flour
• whole milk greek yogurt
• butter
• cinnamon
• salt
• brown sugar
• pecan
• milk
• vanilla extract
• salt

Instructions

1. 1 Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
2. 2 Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
3. 3 Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
4. 4 Brush rolled dough with 1 tablespoon melted butter.
5. 5 Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
6. 6 Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
7. 7 Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
8. 8 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
9. 9 Cut the dough into 6 rolls using a bench scraper or sharp knife.
10. 10 Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
11. 11 Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
12. 12 While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
13. 13 Drizzle optional glaze over the rolls, if desired, and serve warm.

By Bibi

Ingredients

• ✓ confectioners' sugar
• whole wheat flour
• skim milk
• egg white
• vegetable oil
• salt
• berry

Instructions

1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Ingredients

• ✓ confectioners' sugar
• water
• gluten-free bread flour mix
• egg
• vegetable oil
• cider vinegar
• butter
• sugar
• cinnamon
• heavy cream
• milk

Instructions

1. 1 Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
2. 2 Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
5. 5 Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
6. 6 Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
7. 7 Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

By Julie

Ingredients

• ✓ confectioners' sugar
• butter
• brown sugar
• cinnamon
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• currant
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
2. 2 Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
3. 3 In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
4. 4 Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
5. 5 Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.
6. 6 For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.

By Carol

Ingredients

• ✓ confectioners' sugar
• firm white bread
• pecan
• egg
• milk
• almond extract
• cardamom
• cinnamon
• brown sugar
• cardamom
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
2. 2 Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
3. 3 Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
4. 4 Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
5. 5 Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

By chikalin

Ingredients

• ✓ confectioners' sugar
• active dry yeast
• water
• yellow cake mix
• salt
• vanilla extract
• all-purpose flour
• butter
• white sugar
• cinnamon
• butter
• vanilla extract
• milk

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
3. 3 Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

By MEFROMNWIA