Best 6 Cinnamon And Raisin Spread Recipes

BETTER THAN HARDEE'S CINNAMON RAISIN BISCUITS RECIPE

Steps:

• Place butter, mixing bowl, and biscuit cutter in freezer, and place raisins in hot water to soak for 15 minutes before starting.
• Once 15 minutes have passed, drain raisins, pat dry, and set aside.
• Preheat oven to 400 degrees F and spray a 9×13 baking dish with non-stick cooking spray.
• In a large mixing bowl whisk together flour, sugar, and cinnamon until evenly combined.
• Grate frozen butter using box grater and gently stir into flour mixture until evenly combined.
• Next, add in 3/4 cup - 1 cup of buttermilk or milk and stir until just combined, being careful to not overmix the biscuit dough. Add in the pre-soaked raisins that have been drained and patted dry, and stir until evenly combined.
• Turn dough out onto a lightly floured counter and use a rolling pin to roll to 3/4″ thickness.
• To create layers in your biscuits, fold the dough over half-way, push out again, fold over, and repeat 2-3 times.
• Next use a rolling pin and roll the dough smooth back out to 3/4″ thick.
• Use a medium biscuit cutter to cut out 12-14 biscuits. *Tip - Make sure you avoid twisting the biscuit cutter, and instead firmly press down and pull up straight to ensure your biscuits will rise nice and high.
• Place in a greased 9×13 baking dish and bake in the oven for 12-15 minutes or until biscuits are a light golden brown on the tops.
• Remove from oven and place baking dish on a wire cooling rack to cool for 10 minutes before glazing.
• While biscuits are cooling, prepare glaze by combining powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a small bowl and whisking until smooth. *You can add less or more milk depending on the consistency of glaze you want.
• Spoon glaze evenly over biscuits and enjoy!

CINNAMON INFUSED RAISINS

Steps:

• Mix cinnamon in hot water until fully blended.
• add Raisins.
• Let sit for 15-20 minutes.
• strain raisins and add them to your recipe for plump raisins with a hint of cinnamon flavor.

CINNAMON, RAISIN AND TOASTED NUT SPREAD

Steps:

• *NOTE: If you wish, you can coarsely chop the raisins before adding to the other ingredients. I preferred the texture better when the raisins were chopped.
• In a medium bowl, combine the cream cheese, maple syrup, lemon zest, cinnamon and nutmeg. Mix until creamy and smooth.
• Stir in the raisins and nuts. Cover well and refrigerate until ready to serve.
• Taste and adjust seasonings before serving.

RAISIN AND CINNAMON SPREAD

Steps:

• Put the cream cheese, cinnamon, sugar, and cottage cheese into a food processor. Process until smooth.
• Move to a medium dish. Mix in the raisins. Cover and refrigerate before serving.

CINNAMON SPREAD

Steps:

• In a small bowl, combine the butter, brown sugar, cinnamon and nutmeg. Toasted bagels if desired; top with spread.

CINNAMON RAISIN BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.