Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Cinnamon Roll Puff Pastry Knots

Puff pastry knots stuffed with a buttery cinnamon filling, baked to a golden brown and dusted with a blizzard of cinnamon sugar. It doesn’t end there.

Cream cheese glaze. {There’s that too.}

Tangy and lightly sweetened, for dipping and dunking the warm knots that melt in your mouth into or drizzling over. Whatever your cinnamon-loving heart feels like doing. Drizzle and dip. Double-dip. See if I care.

I’ll be doing the same.

You see, these aren’t your regular, run-of-the-mill cinnamon knots. These are cinnamon knots dressed to the nines. Every bite overflows with sweet, distinct cinnamon flavor.

Cinnamon times two.

Cinnamon Roll Knots with Cream Cheese Glaze

I’m puff pastry crazy. I am. My freezer can’t be without it or I feel deprived. Not only is it convenient and versatile for making sweet and savory recipes but it’s totally irresistible with it’s light, buttery crispiness and tender, flaky layers that nothing else quite compares to. Making cinnamon knots with it was a natural.

They’re easy and fairly quick to make but do require a short wait time. They go in the freezer for thirty minutes to an hour before baking so the filling chills up and doesn’t entirely escape out onto the baking sheet. A little bit of leakage is normal so don’t despair if you see that happening.

The truth is you can eat these without the glaze and be perfectly happy. They’re fine on their own – especially warm – the glaze makes them seem more like a cinnamon roll. That’s what I was after. A cinnamon roll.

Wrapped up in puff pastry.

Goal achieved.

Easy Cinnamon Roll Knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 20 knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Puff pastry knots are stuffed with a buttery cinnamon filling and coated with cinnamon sugar then baked to a golden brown. There's a tangy, sweet cream cheese glaze for dipping and dunking the warm knots into or drizzling over top.

Ingredients:

Filling:
1/4 cup butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Knots:
1 egg
1 tablespoon water
all-purpose flour, for dusting the work surface
1 puff pastry sheet, thawed (like Pepperidge Farm )
Coating:
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Glaze:
4 ounces cream cheese (regular or light)
a dash of vanilla extract
1/2 cup confectioners' sugar
3 - 4 tablespoons milk

Instructions:

    Make the filling:
  1. In a small bowl combine the butter, sugar and cinnamon.
  2. Make the knots:
  3. Beat the egg and water in a small bowl with a fork.
  4. Sprinkle a work surface with flour and unfold the puff pastry, roll it out to a 10-inch square. Brush the bottom half of the pastry generously with the beaten egg.
  5. Spoon the filling over it and spread from edge to edge over the egg. Brush the top half with egg and fold it over the filling. Roll the rolling pin lightly over it to help it stick together.
  6. Cut the pastry into 20 (about 1/2-inch-wide) strips. Tie each strip into a "knot". Put them in the freezer for at least 30 minutes to 1 hour.
  7. Preheat oven to 400 degrees F. Place the knots on a silpat or parchment-lined baking sheet (if using parchment lightly spray with non-stick spray) an inch apart.
  8. Bake 18 - 20 minutes or until the pastries are golden brown - some of the cinnamon may leak out - that's normal.
  9. Make the Coating:
  10. Meanwhile in a large mixing bowl whisk the sugar and cinnamon together for the coating.
  11. When the knots are cooked, scoop them up hot and place them in the bowl, use a spoon to gently toss them in the cinnamon sugar. Remove to a wire rack or platter to cool.
  12. Make the glaze:
  13. Meanwhile melt the cream cheese in the microwave until it's soft and creamy about 20 - 30 seconds. Whisk in the confectioners' sugar and vanilla then enough milk to make a glaze. You can make it as thick or as thin as you like. If you make it too thin by mistake just mix in a little more sugar.
  14. Serve the knots warm or at room temperature with the glaze for dipping or you can drizzle it over them.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cinnamon-roll-puff-pastry-knots-cream-cheese-glaze-dip/

Easy Puff Pastry Cinnamon Knots

Chicken, Cream Cheese & Broccoli Puff Pastry Pillows

Chicken & Broccoli Puff Pastry Pillows

Chicken pillows are usually made with crescent rolls but I made them over using puff pastry. I love breaking rules. 

Layers of buttery, flaky, melt-in-your-mouth pastry wraps around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese then topped with a white cheddar gravy. If you’re mouth isn’t watering right now then look away. There’s something wrong and I can’t fix it.

These are ridiculously easy to make especially if you already have cooked chicken on hand. It’s a great way to re-purpose leftovers into an entirely different meal. No one will even know. Rotisserie chicken is perfect for this too. If you never worked with puff pastry before – don’t worry – there’s nothing tricky to it. Just remember to thaw it ahead of time.

Broccoli & Chicken Puff Pastry Pillows

These will immediately become favorites in your house! They’re fancy enough to serve to company and make tasty appetizers too because they’re portable! Let them cool off a little so the filling sets and cut each one into four squares. It’s possible to pick them up with your hands without them falling apart. Or you can just make smaller ones, like little pizza pockets.

Chicken Puff Pastry Pillows

Chicken, Cream Cheese & Broccoli Puff Pastry Pillows

Rating: 51

Prep Time: 20 minutes

Cook Time: 22 minutes

Yield: 8 servings

Chicken, Cream Cheese & Broccoli Puff Pastry Pillows

Layers of buttery, flaky, melt-in-your-mouth pastry wrapped around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese and topped with a white cheddar gravy.

Ingredients:

8 ounces light cream cheese, softened
1/3 cup sour cream
1/4 cup diced red onion
2 + 1/2 cups cooked, cubed chicken
2 cups cooked, chopped broccoli florets
1 teaspoon coarse salt
1/4 teaspoon black pepper
1 package (17.3 ounces) puff pastry (2 sheets), defrosted (like Pepperidge Farm )
1 egg, beaten with 1 teaspoon water
Parmesan cheese, for sprinkling on top
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 + 1/2 cups shredded sharp white cheddar cheese

Instructions:

  1. In a large bowl mix the cream cheese and sour cream together. Mix in the onion, chicken, broccoli, salt and pepper.
  2. Spread the puff pastry out on a lightly floured surface. Cut each sheet into 4 squares. Working one at a time heap 1/4 of the chicken mixture onto 4 of the squares leaving a 1-inch border around the edges.
  3. Brush the border with the beaten egg and top each one with a pastry square, stretching it out slightly to fit over the filling. Press the edges together well with your hands to seal then repeat with a fork all the way around.
  4. Lightly brush them all over with the egg then sprinkle with fresh grated parmesan cheese.
  5. Place them on a large, parchment lined baking sheet and refrigerate 20 minutes.
  6. Preheat oven to 400 degrees F. Bake 20 - 22 minutes until golden brown all over.
  7. Meanwhile make the sauce:
  8. In a medium saucepan melt the butter over medium-low heat and stir in the butter, cook one minute then whisk in the broth. Turn heat up to medium-high and bring to simmer, cook 2 minutes. Mix in the cheese and stir until melted. Remove from heat.
  9. Let them set five minutes before serving. Cut each one in half and serve with a few ladles of cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chicken-broccoli-puff-pastry-pillows/

Homemade Rainbow Chip Frosting

Homemade Rainbow Chip Frosting

Imagine, if you can, the sweetest white frosting bursting with small, colorful chips. That is rainbow chip frosting. Betty Crocker used to make it with a rainbow chip cake to match. They were both favorites as a kid.

The frosting, sadly, was discontinued. People are so crazy-mad about it they have gone as far as to start petitions and facebook pages. You can still find the rainbow chip cake but when it comes to the frosting you’re sc*#$ed. Until now.

No, this isn’t exactly the same. It might be better. Thanks to these guys. Rainbow chip crunch sprinkles by Wilton.

Bottled rainbows.

Rainbow Chips

They are like teeny-tiny m&m’s, smaller in size than even mini m&m’s. They have a lightly crisp coating with chocolate on the inside. You can find them at places that carry Wilton baking supplies like A.C. Moore, Joann’s Fabrics, Micheal’s and even some Walmarts (in the housewares section by the cake decorating supplies, not the grocery section). And on Amazon.

I found them staring back at me from a shelf at A.C. Moore, begging me to take them home and dump them into a big vat of cream cheese frosting where they can spread happiness far and wide.

Anyhoo, these will easily help you turn any frosting into rainbow chip frosting whether it be your favorite homemade recipe or that white tub you pick up in the frosting aisle (I don’t personally recommend this – making it from scratch is too easy!).

When life gives me rainbow chips. . . I make frosting.

It’ssssss ba-aaaaack.

Rainbow Chip Frosting

Homemade Rainbow Chip Frosting

Rating: 51

Prep Time: 15 minutes

Yield: frosts one 2-layer cake or about 18 cupcakes

Homemade Rainbow Chip Frosting

How to make rainbow chip frosting like Betty Crocker's discontinued version!

Ingredients:

8 ounces cream cheese (light or regular - not nonfat), at room temperature
8 tablespoons butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract

Instructions:

  1. Beat the butter and cream cheese together on medium speed until light and fluffy about 3 minutes.
  2. Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract. Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.
  3. Stir in the rainbow chips by hand. Use immediately. This will frost a 2 layer cake or 18 cupcakes.

Notes:

This is pipeable with big pastry tips! I use these.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/homemade-rainbow-chip-frosting/

Vanilla Pecan Pie

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Vanilla Pecan Pie

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cream cheese topped with sticky pecans. It’s like two desserts in one. Pie meets cheesecake. The best of both worlds.

It may look complicated to make but in reality it’s ridiculously simple to put together. You can use a premade crust to save time – I’ve included a pie crust recipe if you prefer homemade or if you have a favorite you can use that.

The cheesecake layer comes together easily by beating cream cheese, eggs, sugar and vanilla together then spreading it over the bottom of the crust. It’s baked for 15 minutes giving you time to make the pecan topping. The sticky sweet glue that holds the nuts together comes together just as easily as the first layer by combining eggs, sugar, corn syrup, butter and more of that lovely vanilla extract. The flavor of the day.

The pecans are piled on top of the cream cheese and the buttery syrup is poured over it. Another, longer trip to the oven and out comes one of the most delicious pies of the season.

Vanilla Cream Cheese Pecan Pie

It’s the perfect holiday pie with vanilla infusing both layers and that nutty, crunchy topping balanced by the rich creaminess of the cheesecake. Vanilla is one of the most sought after flavors of the season along with pumpkin spice, ginger, peppermint, sage, cinnamon and nutmeg. Here are some of my favorite McCormick recipes for bringing more of those flavors into your life:

Vanilla Cheesecake Pecan Pie

Vanilla Pecan Pie

Rating: 51

Cook Time: 55 minutes

Yield: 1 (9-inch) pie

Vanilla Pecan Pie

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cream cheese topped with sticky pecans. It's like two desserts in one. Pie meets cheesecake. The best of both worlds.

Ingredients:

Crust: (or use 1 refrigerated pie crust)
1 + 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold butter, cut into cubes
4 tablespoons shortening
3 - 5 tablespoons ice water
Filling:
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted
For serving:
whip cream

Instructions:

    If using premade crust skip steps 1 and 2.
  1. In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.
  2. Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.
  3. Preheat oven to 350°F. Skip this next step if you made your own crust - Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.
  4. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.
  5. Spread evenly on bottom of crust. Bake 15 minutes.
  6. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.
  7. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
  8. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.

Notes:

Adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/vanilla-pecan-pie/

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Connect with McCormick on Facebook and Pinterest for more recipes.

Cream Cheese Filled Apple Cake

Cream Cheese Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. Two desserts in one, this is a cake with a lot going on.

Although it may look complicated to make with that ribbon of cream cheese running through it – it’s not at all. Two-thirds of the batter goes into the bundt pan followed by the cream cheese filling followed by the remaining batter. When you turn the cake out of the pan the cream cheese filling ends up near the bottom. Or on the bottom, if like me, you overestimate the 2/3 part of the equation.

Thank the cake gods it didn’t matter and turned out great despite my minor mistake. I’m here to tell you not to fret if you do the same. As long as you have enough batter left to completely cover the cream cheese it will turn out OK in the end.

The cake overflows with apples, cinnamon and nuts, it’s moist and dense and completely capable of standing on its own without the cream cheese. The cream cheese is a bonus, an unexpected surprise not often found in a world of floury cakes. It’s like a soft cheesecake, lightly sweet and slightly tangy. To top it all off there’s a super sweet, easy-to-make frosting made in a saucepan and topped with crunchy nuts.

Cake meets cheesecake meets my face and lives happily ever after.

Apple Cream Cheese Cake

Cream Cheese Filled Apple Cake

Rating: 51

Prep Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 bundt cake

Cream Cheese Filled Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. It's like getting two desserts in one.

Ingredients:

Filling:
1 (8 ounce) package regular or light cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 + 1/2 pounds) (I used Fuji)
1 cup finely chopped pecans or walnuts
Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
walnut/pecan halves, optional for decorating the top

Instructions:

    Make the filling:
  1. Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined.
  2. Make the cake:
  3. Preheat oven to 350º F. Grease and flour a 14-cup Bundt pan.
  4. In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.
  5. Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.
  6. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.
  7. Make the frosting:
  8. To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.
  9. Keep leftovers refrigerated and bring to room temperature for serving.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-apple-cake/

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Old-fashioned pumpkin pie gets a new lease on life with the help of cheesecake. Traditional pumpkin pie and cheesecake fillings are layered atop a flaky pie crust. You’ll never look at pumpkin pie the same way again. And that’s a good thing.

All by itself pumpkin pie is kind of, sort of, a yawn fest. It’s not that I hate it. Not at all. Let’s just say it’s near the bottom of my favorite pie list. I eat it mostly because I can’t resist buttery pie crust in any shape or form. … 

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