It was fast and it was easy and it looked pretty . . . all the while taunting me with it’s aroma.

It really didn’t need a vanilla glaze, it was already quite perfect as it was . . . but that glaze sent it over the top.  Just look at that caramel glaze that awaits you underneath that Cinnamon & Sugar Bread.

It’s simple.  A simple loaf of frozen bread dough transformed into magic.  If you have the time, you can even make homemade bread dough and do the same thing.

Pretty simple so far . . .

Slice your still COLD bread dough into thin slices. 24 to be exact. Don’t slice too many at a time or they will thaw and get soft on you.

Slice a few, dip in butter and roll in Cinnamon & sugar and place in the greased loaf pan . . . repeat.

They should look something like this.

Eventually . . . your loaf pan will be full.  I only have 19 slices.  That is A o.k.  Cover your pan or pans with loose plastic wrap.  I sprayed mine lightly with cooking spray so that it wouldn’t stick to that beautiful Sugared top as it rises.

Let the bread rise until it’s at least double in size. I actually let mine rise a tad longer than that!

In a hurry?  I pre-heated my oven to 170 degrees, then I TURNED THE OVEN OFF.  I like to lay a clean kitchen towel across the rack in the oven, and set the loaf pans on top of the towel.  Close the oven door, and let the bread rise up beautifully in the pan. It doesn’t take as long this way.

NOW:  TAKE THE LOAF PANS OUT OF THE OVEN.

Preheat your oven to 350 degrees.  Place the loaf pan back in the oven (middle of the oven) and bake for about 30 minutes.  Note:  I noticed that the bottom didn’t seem quite brown enough for me.  I lowered the rack to the lowest it would go, and baked for an additional 5 minutes.

You really can’t sit around . . . make your glaze!

Oh . . . the bread is ready and it smells really good.

I placed my loaves on a lightly sprayed rack, so that the bottom that is coated with that beautiful yummy caramel . . . will harden to the loaf and not the parchment paper!

It was a splendid idea.

See . . . it would be good without the glaze, just in case you were too tired to make the glaze.  The vanilla glaze makes it perfect though.

My husband even dug into this.  Will wonders never cease!

Easy.

Cinnamon & Sugar Pull Apart Bread

 

Save Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Jonna Warnke: Get off your butt and Bake

Ingredients

• 1 Loaf Bread Dough, barely thawed or 12 Rhodes Dinner Rolls , thawed but still cold * I used Rhodes bread dough
• ½ cup butter, melted (1 stick)
• ¾ cup sugar
• 3 teaspoons cinnamon
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons butter, melted
• ½ teaspoon vanilla

Instructions

1. If using loaf, slice into 24 thin pieces.
2. If using rolls, cut each roll in half and flatten each half into a 2×3-inch oval.
3. Combine the sugar and cinnamon and mix well.
4. Dip each dough piece in the melted butter and then in the cinnamon sugar.
5. Line them up in a sprayed 9×5-inch loaf pan, each piece on it’s edge, to make a loaf shape.
6. Cover with plastic wrap and let double in size.
7. Remove wrap and bake at 350°F 20-25 minutes. Make sure that the bottom of the loaf is brown as well.
8. Cool in pan 5 minutes and then place on cooling rack.
9. Combine glaze ingredients and drizzle over warm cinnamon slices.

Notes

* Rhodes frozen bread or roll dough can be found in the freezer section of most grocery stores.

3.2.1753

A while ago, Pepperidge Farm contacted me and asked if I wanted to take on their Puffection™ Springtime Entertaining Challenge. Since the challenge involved puff pastry, I jumped in with both feet!  Mixed Berry Baskets was my springtime assignment, and that sounded like something that would go over BIG  in this house. If you remember from past posts, I’m married to a fruit – a – holic.  Mixed Berry Baskets sounds like spring.

Spring has sprung . . . so they say.  In Idaho, it’s still trying to Spring.  I can feel the “busy” creeping into my life, and I’m sure you can feel it as well.  Mother’s Day brunches, picnics, showers and party tables are all in need of impressive desserts, entrees or savory appetizers.  There is one problem . . . time!

If you have one key ingredient, it can be simple and impressive.   Puff Pastry takes the so-so to stunning to perfect Puffection.

All you need is:  Pepperidge Farm Puff Pastry Shells, seedless raspberry jam, lemon juice, thawed or frozen berries:  blueberries, raspberries & strawberries, vanilla yogurt or a dallop of whipped cream.

Preheat the oven to 425 degrees F.  (The oven has to be pre-heated)  Place the pastry shells on ungreased baking sheet or parchment lined sheet, with “tops” up.  Bake for about 20 min. or until golden brown and puffed.  I placed my cookie sheet in the center of the oven.

Heat the jam in a 1 quart saucepan over medium low heat until melted, stirring often.  Remove the saucepan from the heat.  Stir in the lemon juice and the berries.  note: (My homemade Raspberry huckleberry jam was already thin enough, so it didn’t need melted)

The shells are golden brown.  Fifteen minutes was just perfect in my oven.

Use a fork to remove the “top” and soft pastry underneath. Set the shells aside.  Use the tops as garnish.  fyi: The nice thing about this dessert, is that you can bake these little shells ahead of time, then just fill them before serving.

Spoon the berry mixture into those beautiful Pepperidge Farm Puff Pastry shells.

Stand back and admire them!  Hopefully you made an extra one.  You could hurry and eat one now, while know one is watching . . . then just pretend like you can hardly wait to try them!

Top these beautiful little baskets with a dallop of vanilla yogurt or whipped cream, and you have a stunning dessert!

These would be perfect for your Mothers Day Brunch, birthday celebrations, 4th of July or just because! You can also be part of the Puffection™ Springtime Entertaining Challenge from Pepperidge Farm.  Just pick up some puff pastry sheets or shells and create something stunning!

I’ll be showing you another Puffection™ recipe next week.  Today was sweet . . . next week . . . Savory!  I better give you a heads up though. It was easy to prepare, a main dish & scrumptious!!!

Do you have an amazing Puffection™ recipe using Pepperidge Farms® Puffed Pastry? Share your recipe on the Pepperidge Farm® Facebook page.  For more Pepperidge Farm Puff Pastry recipes, visit PuffPastry.com

Pepperidge Farm has provided me with a stipend for time and materials invested in the Pepperidge Farm® Puffection Springtime Entertaining Challenge, but as always, all opinions are my own.

Simply scan this code to save to Ziplist:

Mixed Berry Baskets

 

Save Print

Prep time

20 mins

Total time

20 mins

 

adapted from: puffpastry.com

Jonna Warnke: Get off your butt and Bake

Serves: 6

Ingredients

• 1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells
• ½ cup seedless raspberry jam
• 1 tsp. lemon juice
• 3 cups fresh or thawed frozen berries (blueberries, raspberries, sliced strawberries)
• vanilla yogurt or whipped cream

Instructions

1. Prepare the pastry shells according to the package directions.
2. If the jam is thick, heat the jam in a 1 quart saucepan over medium low heat until melted, stirring often. Remove the saucepan from the heat. Stir in the lemon juice and the berries.
3. Spoon the berry mixture into the pastry shells. Top with the yogurt or whipped cream.

Notes

Shells can be prepared up to 24 hours before serving. Do not fill the shells with the berry mixture until just before serving.

3.2.1753