Type what you have

Ingredients

• ✓ confectioners sugar
• crescent roll
• blueberry
• vanilla frosting

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out crescent dough triangles onto a baking sheet.
3. 3 Place 1 tablespoon blueberries on widest end of each triangle; top each group blueberries with 1/2 teaspoon confectioners' sugar. Roll up crescent rolls around blueberries, starting with the wide ends. Pinch both sides to completely seal.
4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool on a wire rack for 5 minutes.
5. 5 Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.

By Charita Braker

Ingredients

• ✓ confectioners sugar
• brioche bread
• lemon curd
• blueberry
• egg
• milk
• butter

Instructions

1. 1 Trim crusts from bread; flatten slices with a rolling pin.
2. 2 Spread about 1 tablespoon lemon curd on each bread slice. Line up 4 or 5 blueberries (depending on berry size) on one edge each bread slice; roll up slices to opposite edges.
3. 3 Whisk eggs and milk together in a bowl; coat rolls in egg mixture.
4. 4 Heat butter in a skillet over medium heat; place roll-ups seam-sides down in the skillet. Cook rolls on all sides until golden brown, 6 to 8 minutes.
5. 5 Dust roll-ups with confectioners' sugar before serving.

By lutzflcat

Ingredients

• ✓ confectioners sugar
• olive oil
• coconut milk
• all-purpose baking flour
• egg
• almond flour
• coconut flour
• honey
• guar gum

Instructions

1. 1 Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
2. 2 Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.
3. 3 Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

By Michelle2s

Ingredients

• ✓ confectioners sugar
• gluten-free pancake mix
• butter
• white sugar
• milk
• almond extract
• raspberry jam
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
3. 3 Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
5. 5 Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.

By Melissa R

Ingredients

• ✓ confectioners sugar
• half-and-half
• egg
• vanilla extract
• brown sugar
• bread
• butter
• maple syrup
• pecan

Instructions

1. 1 Mix half-and-half, eggs, vanilla, and 1 tablespoon sugar together in a large shallow bowl. Add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place butter in a 9x13-inch casserole dish. Transfer to the preheated oven until butter melts, about 5 minutes. Swirl butter over bottom of the dish.
4. 4 Spread maple syrup, pecans, and remaining 3/4 cup sugar over melted butter. Arrange soaked bread on top of pecan mixture.
5. 5 Bake until top is golden and no longer runny, 30 to 35 minutes. Sprinkle with confectioners' sugar just before serving.

By jmsorce

Ingredients

• ✓ confectioners sugar
• bread dough
• butter
• brown sugar
• walnut
• cinnamon
• water
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients and lightly grease 2 round cake pans with butter.
2. 2 Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter.
3. 3 Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter.
4. 4 Roll dough into a log, starting at the long edge. Moisten edge with water and seal.
5. 5 Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
7. 7 Bake in preheated oven until golden brown, about 25 minutes.
8. 8 Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
9. 9 Enjoy!

By Chris Martin

Ingredients

• ✓ confectioners sugar
• active dry yeast
• water
• evaporated milk
• white sugar
• egg
• salt
• all-purpose flour
• shortening
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
3. 3 Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
4. 4 Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
5. 5 Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
6. 6 Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!

By ginampls

Ingredients

• ✓ confectioners sugar
• heavy cream
• maple syrup
• all-purpose flour
• baking powder
• salt
• butter
• pecan
• confectioners' sugar
• maple syrup

Instructions

1. 1 Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk cream and 3 tablespoons maple syrup together in a bowl.
3. 3 Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
4. 4 Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
5. 5 Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
6. 6 Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
7. 7 While the scones are cooling, make the glaze: Whisk 1/4 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
8. 8 Drizzle glaze over scones.

By Michaunp

Ingredients

• ✓ confectioners sugar
• butter
• brown sugar
• white sugar
• cinnamon
• brown sugar
• vanilla extract
• milk
• biscuit dough
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
2. 2 Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
3. 3 Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
4. 4 Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
5. 5 Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

By SportzGuy

Ingredients

• ✓ confectioners sugar
• egg
• milk
• vanilla extract
• sugar
• all-purpose flour
• baking powder
• salt
• canola oil
• white bread
• strawberry jam

Instructions

1. 1 In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. 3 Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
4. 4 Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.

By anmlnrs

Ingredients

• ✓ confectioners sugar
• walnut
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• half and half
• maple extract
• vanilla extract
• water
• maple extract

Instructions

1. 1 Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
2. 2 Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.
3. 3 Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.
4. 4 Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
5. 5 Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.

By Sandie

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• brown sugar
• baking powder
• cinnamon
• salt
• butter
• buttermilk
• egg
• apple
• maple syrup
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
2. 2 Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, and salt together in a bowl until well mixed. Quickly grate frozen butter over flour mixture; mix with a fork until mixture resembles coarse crumbs. Whisk buttermilk and egg together in a small bowl until well combined; pour over flour-butter mixture and stir with a rubber spatula until just moist and combined. Fold in apples, using your hands if necessary, until dough comes together. Do not overmix.
3. 3 Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Cut each circle into 6 wedges using a bench scraper or knife coated with cooking spray. Place wedges on the prepared cookie sheet, leaving space between wedges.
4. 4 Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
5. 5 Whisk confectioners' sugar, maple syrup, and ½ teaspoon cinnamon together in a small bowl until smooth; drizzle over scones and garnish with grated nutmeg.

By lutzflcat

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• orange zest
• butter
• cranberry
• walnut
• heavy cream
• egg
• heavy cream
• orange juice
• orange extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a medium bowl; stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
3. 3 Beat ½ cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
4. 4 Divide dough in half; form into two ¾-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
5. 5 Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
6. 6 Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.

By Jeannette

Ingredients

• ✓ confectioners sugar
• egg
• orange juice
• sugar
• salt
• all-purpose flour
• cream cheese
• vanilla greek yogurt
• vanilla extract
• chocolate-hazelnut spread
• milk
• butter
• cooking spray
• banana

Instructions

1. 1 Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
2. 2 Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
3. 3 Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
4. 4 Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
5. 5 Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

By Stephen Williams

Ingredients

• ✓ confectioners sugar
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• nutmeg
• butter
• cranberry
• pecan
• egg white
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 3/4 cup milk and vinegar in a bowl and let stand until milk curdles, about 5 minutes.
3. 3 Meanwhile, combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Cut butter in with a pastry blender. Smooth any butter clumps with fingers. Stir in milk mixture, cranberries, and pecans. Knead until dough just comes together.
4. 4 Place dough onto a floured work surface. Roll dough into a square, about 3/4 inches thick. Cut into long strips, about 2 inches wide. Cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
5. 5 Bake in the preheated oven until tops are golden brown, about 15 minutes. Let scones cool to room temperature before glazing.
6. 6 Combine confectioners' sugar and 2 tablespoons milk in a small bowl. Mix until combined. If glaze is too thick, add more milk 1 teaspoon at a time. Drizzle glaze over scones.

By M Goldman

Ingredients

• ✓ confectioners sugar
• water
• white sugar
• instant yeast
• all-purpose flour
• butter
• egg
• salt
• butter
• brown sugar
• cinnamon
• strawberry
• vanilla extract
• salt

Instructions

1. 1 Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
2. 2 Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
3. 3 Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
6. 6 Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
7. 7 While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

By thedailygourmet

Ingredients

• ✓ confectioners sugar
• cooking spray
• all-purpose flour
• baking powder
• kosher salt
• brown sugar
• butter
• egg
• banana
• vanilla extract
• brown sugar
• butter
• heavy cream
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Make the bread: Whisk flour, baking powder, and salt together in a bowl.
3. 3 Beat brown sugar and butter in a bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined after each addition. Mix in bananas and vanilla. Gradually add flour mixture, beating on low speed just until incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
5. 5 Remove from the oven and cool in the pan for 20 minutes.
6. 6 While the bread is cooling, make the glaze: Bring brown sugar and butter to a boil in a saucepan over medium heat. Cook, whisking constantly, until sugar is dissolved, about 1 minute. Stir in whipping cream and remove from the heat. Add confectioners' sugar and salt; stir until smooth.
7. 7 Run a knife around the edges of the bread, transfer loaf to a plate, and drizzle glaze over top. Or, drizzle glaze over loaf while still in the pan, and serve it from the pan.

By Rachel Heather Henderson

Ingredients

• ✓ confectioners sugar
• white sugar
• applesauce
• pumpkin puree
• egg
• baking powder
• baking soda
• cinnamon
• salt
• ginger
• clove
• mace
• walnut
• semisweet chocolate chip
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine white sugar and applesauce in a bowl; stir in pumpkin purée and eggs until smooth. Stir in baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace until incorporated. Fold in walnuts and chocolate chips. Stir in flour until fully blended. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely, about 50 minutes more.
4. 4 Sprinkle loaves with confectioners' sugar before serving.

By Virginia

Ingredients

• ✓ confectioners sugar
• cooking spray
• pumpkin
• ginger
• cinnamon
• clove
• brown sugar
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt
• baking soda
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C) with the oven rack in the center position. Coat 36 mini muffin cups with cooking spray.
2. 2 Combine pumpkin purée, ginger, cinnamon, and cloves in a medium saucepan over medium heat; simmer until purée thickens enough to start sticking to the bottom, 6 to 8 minutes. Transfer hot purée to a large bowl; whisk in brown sugar and oil, then slowly beat in eggs until well combined.
3. 3 Whisk flour, baking powder, salt, and baking soda together in a bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops are golden and a toothpick inserted into centers comes out clean, about 10 minutes. Cool muffins in the cups for 3 to 5 minutes, then transfer muffins to a wire rack.
5. 5 Combine confectioners' sugar, orange juice, and zest in a small bowl until smooth; drizzle over warm muffins.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ confectioners sugar
• milk
• egg
• margarine
• bread flour
• salt
• white sugar
• yeast
• brown sugar
• cinnamon
• butter
• butter
• cream cheese
• vanilla extract
• salt

Instructions

1. 1 To make the dough: Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 2 When dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a kitchen towel or plastic wrap and let it rest for 10 minutes.
3. 3 Roll dough on a lightly floured surface to a 16x21-inch rectangle.
4. 4 To make the filling: Combine brown sugar and cinnamon in a small bowl. Spread softened butter over the dough, then sprinkle cinnamon-sugar mixture evenly over top.
5. 5 Starting at the longer end, roll up the dough; cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown, about 15 minutes.
8. 8 While rolls are baking, prepare icing: Beat confectioners' sugar, butter, cream cheese, vanilla, and salt until creamy.
9. 9 Spread icing on warm rolls before serving.

By Marsha Fernandez

Ingredients

• ✓ confectioners sugar
• winter squash
• water
• water
• active dry yeast
• white whole wheat flour
• white sugar
• salt
• milk
• butter
• butter
• brown sugar
• cinnamon
• butter
• cream cheese
• vanilla extract

Instructions

1. 1 Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
2. 2 Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
4. 4 Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
6. 6 Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
7. 7 Bake in the preheated oven until golden brown, about 15 minutes.
8. 8 Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

By Betty

Ingredients

• ✓ confectioners sugar
• pumpkin seed
• maple syrup
• egg
• buttermilk
• maple syrup
• vegetable oil
• pumpkin puree
• brown sugar
• clove
• salt
• allspice
• nutmeg
• ginger
• cinnamon
• baking powder
• all-purpose flour
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
2. 2 Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
3. 3 Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
4. 4 Scoop about 1/4 cup batter into each well of the prepared doughnut pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a doughnut comes out clean, 9 to 13 minutes. Cool completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
6. 6 Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
7. 7 Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack until glaze begins to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

By sweetlab

Ingredients

• ✓ confectioners sugar
• water
• water
• white sugar
• candied citron
• currant
• egg
• butter
• nutmeg
• ginger
• clove
• cinnamon
• salt
• white sugar
• all-purpose flour
• active dry yeast
• all-purpose flour
• milk

Instructions

1. 1 Heat milk in a small saucepan to 110 degrees F (43 degrees C). Pour milk into a large bowl; whisk in ½ cup flour and yeast. Cover the bowl with plastic wrap; set aside until bubbly, about 15 minutes.
2. 2 Place 1 ⅔ cups flour, ⅓ cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for a few seconds to combine. Add ¼ cup butter; beat on low speed until incorporated, about 2 minutes.
3. 3 Add yeast mixture and egg to flour mixture; beat on low speed for 2 minutes. Stop the mixer; rest for 10 minutes. Beat on medium speed until smooth and elastic, about 2 minutes. Beat in currants and citron on the lowest speed until evenly distributed, about 1 minute.
4. 4 Grease inside of a large bowl with butter; place dough in bowl, turn to coat dough with butter on all sides. Cover the bowl with plastic wrap; let dough rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper; set aside. Turn dough out onto a lightly floured surface; pat into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on the prepared baking sheet. Press a cross pattern into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in volume, about 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake buns in the preheated oven until deep golden brown, about 15 minutes.
8. 8 Meanwhile, bring 2 tablespoons white sugar and 1 tablespoon water to a boil in a small saucepan. Remove buns from the oven. Transfer buns on parchment paper to a wire rack; immediately brush buns with white sugar glaze. Cool buns completely, about 20 minutes.
9. 9 Combine confectioners' sugar and 2 teaspoons water in a small microwave-safe bowl. Microwave icing mixture until smooth and warm to the touch, about 10 seconds. Place icing mixture in a resealable plastic bag, snip off one corner of the bag, and pipe a cross over fully cooled buns; set aside for icing to dry, 30 minutes.

By Debra Rose

Ingredients

• ✓ confectioners sugar
• milk
• milk
• egg white
• orange marmalade
• raisin
• egg
• butter
• nutmeg
• clove
• allspice
• cinnamon
• salt
• white sugar
• all-purpose flour
• sugar
• active dry yeast
• milk

Instructions

1. 1 Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
2. 2 Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
3. 3 Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
4. 4 Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
5. 5 Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
8. 8 Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
9. 9 Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

By Violet

Ingredients

• ✓ confectioners sugar
• vanilla extract
• milk
• butter
• raisin
• walnut
• cinnamon
• butter
• brown sugar
• yeast
• salt
• sugar
• vanilla pudding mix
• bread flour
• egg
• water
• butter
• milk

Instructions

1. 1 Place milk, 4 tablespoons melted butter, water, beaten egg, bread flour, pudding mix, sugar, salt, and yeast in the order recommended by the manufacturer. Select Dough cycle.
2. 2 Remove dough from machine after the cycle is done; knead 3 to 5 minutes. Roll out to a large rectangle. Grease a 9x13-inch baking pan.
3. 3 Combine brown sugar, 1/2 cup softened butter, and cinnamon in a bowl; spread over dough. Sprinkle walnuts and raisins over top.
4. 4 Roll dough into a log, starting with the widest end; pinch to seal seams. Cut into 1/2- to 1-inch slices; place in the prepared baking pan. Place in a draft-free space; let rise until doubled in volume.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven for 15 to 20 minutes.
7. 7 Meanwhile, combine confectioners' sugar, 4 tablespoons softened butter, milk, and vanilla in a small bowl; spread over warm cinnamon rolls.

By FIONASMOM

Ingredients

• ✓ confectioners sugar
• candy-coated milk chocolate pieces
• cooking spray
• salt
• butter
• peanut butter
• chocolate chip
• egg
• buttermilk
• butter
• peanut butter
• cinnamon
• salt
• baking soda
• baking powder
• brown sugar
• oat
• all-purpose flour

Instructions

1. 1 Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a large bowl.
2. 2 Melt 1/2 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in buttermilk and egg. Add to flour mixture; stir just until combined. Fold chocolate chips gently into batter; allow to rest for 5 minutes.
3. 3 Make the peanut butter sauce by melting 1/4 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in confectioners' sugar and 1/8 teaspoon salt.
4. 4 Heat a large nonstick skillet over low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Sprinkle with candy-coated chocolate pieces. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Transfer to a plate; top with peanut butter sauce and more chocolate candies.

By Julie Hubert

Ingredients

• ✓ confectioners sugar
• lemon juice
• blueberry
• water
• egg
• blueberry
• vanilla extract
• egg
• heavy cream
• whole-milk greek yogurt
• butter
• ginger
• salt
• baking soda
• lemon zest
• cardamom
• baking powder
• white sugar
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
3. 3 Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
4. 4 Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
5. 5 Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
6. 6 Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
7. 7 Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.

By Kim

Ingredients

• ✓ confectioners sugar
• baking mix
• white sugar
• cinnamon
• milk
• raisin
• water
• vanilla extract

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 8 to 10 minutes.
4. 4 Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

By Karen Zastrow

Ingredients

• ✓ confectioners sugar
• bisquick
• whole wheat baking mix
• buttermilk
• cinnamon chip
• raisin
• butter
• butter
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
3. 3 In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
4. 4 Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
5. 5 Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.

By Viva Stambaugh

Ingredients

• ✓ confectioners sugar
• white sugar
• cinnamon
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• yogurt
• raisin
• orange juice

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.
3. 3 Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes.
5. 5 Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

By grainfreegirl96