Best 7 Vanilla Glaze For Cinnamon Bun Bites Recipes

GLAZED CINNAMON ROLLS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

VANILLA GLAZE FOR CINNAMON-BUN BITES

Steps:

• Stir together sugar and salt in a small bowl.
• Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

TWO-INGREDIENT DOUGH CINNAMON ROLLS WITH VANILLA GLAZE

Steps:

• Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
• 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.
• 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.
• Brush rolled dough with 1 tablespoon melted butter.
• 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.
• 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.
• Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
• 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.
• Cut the dough into 6 rolls using a bench scraper or sharp knife.
• 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.
• Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
• 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.
• Drizzle optional glaze over the rolls, if desired, and serve warm.

CINNAMON-BUN BITES

Steps:

• Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
• Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
• Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
• Lightly butter a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
• Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
• Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.

QUICK VANILLA GLAZE

Steps:

• In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.

BASIC VANILLA GLAZE

Steps:

• In a small bowl, combine ingredients; mix until smooth.
• Let stand for 5 minutes.

EASY AND INCREDIBLE CINNAMON ROLL BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
• Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
• Bake in the preheated oven until golden brown, about 22 minutes.
• While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
• Remove cinnamon roll bites from the oven and spread frosting over top immediately.
• Serve warm.