Cinnasticks

Cinnasticks

These Cinnasticks are out of this world! With the slight crisp to the outside, the soft middle, melt in your mouth frosting goodness, you won't be able to stop at just one! I threw these together one night with the leftover Pizza dough we make, and we have been making these every since. 

Cinnasticks

3 Cups Flour

1 1/2 teaspoons Yeast

1 teaspoon Baking Powder

2 Tablespoons Olive Oil

1 1/4 Salt

1 Tablespoon Sugar

1 1/3 Cups Warm Water

I mix the dough in a bread maker. To make it by hand, put the warm water, sugar, and yeast in a large bowl and set aside for several minutes to react. When ready, add in the rest of the ingredients and stir with a spoon until the dough starts to form. Knead some in the bowl to get the rest of the ingredients into the ball of dough. Turn the dough out onto a floured surface and continue to knead for 10-15 minutes until the dough is soft and springy. 

Spray a bowl with non stick cooking spray and put the dough back in to rise for about 45 minutes or until it is doubled in size. (I turn my oven on to 375 and set the dough on the cook top. The heat coming up is enough to help it rise well). 

Topping

About 6 Tablespoons Melted Butter 

1/2 Cup Sugar

2-3 teaspoons Cinnamon

When the dough is finished rising, melt butter in a bowl (about 6 Tablespoons) in the microwave. Pour the butter into a small cookie sheet. Pour the dough out onto the butter and wiggle and jiggle it gently until it resembles a rectangle. I suppose you can roll it out just a little, don't flatten them. You want them to be about 3/4 in thick. Flip the dough over once to coat the butter on the other side as well. 

In a separate bowl, combine the sugar and cinnamon. Cut the sticks with a pizza cutter. You don't need to separate them out, they are just easier to remove if you give them a cut before you bake them. Sprinkle the cinnamon and sugar on top until it looks well coated. You will most likely not use the whole amount of cinnamon and sugar. 

Bake at 375 for about 16 minutes. You want them to be golden brown but not over baked. In the meantime, make the frosting to go on top. I've considered having the frosting separate for dipping but it seems more magical spread all over the top. 

Frosting

3 Tablespoons Cream Cheese, soft

4 Tablespoons Butter, soft

About 2-4 Cups Powdered Sugar 

Splash of Vanilla

1-3 teaspoons hot water

This is a bit trickier to give you exact measurements, because I usually dump as I go. Beat the softened cream cheese and butter until it is smooth and creamy. Add in the powdered sugar and beat until it starts getting thick. My guess is it is closer to 3 cups, but start with 2. Add in a splash of vanilla and mix well. You don't want the frosting thick, or too thin. The hot cinnasticks will melt it so it spreads easily. Add in a teaspoon or 2 of hot water to thin the frosting if needed. (I always do this) When the cinnasticks are finished cooking, pour the frosting on top and serve when cooled enough to eat. 

This is the consistency of the frosting and the look of the baked Cinnasticks before the frosting goes on.

 Mmmmmmm!

Garlic Knots and Breadsticks

Garlic Knots and Breadsticks

This recipe for Garlic Knots and Breadsticks is so easy to do. I got this recipe years ago, from my friend Amy, when we still lived in Vegas. We started doing dinner once a month with our families and every month we would switch houses. I was still so new in the kitchen and nervous to try new things. I pretty much only had 2 good meals to offer our guests. If I saw a recipe with yeast in it, I quickly went on to the next one. 

My friend made an amazing dinner of Spaghetti and Breadsticks one night. I seriously could not stop eating the breadsticks. Eventually I mustered up the courage to make them, and I have never looked back. We have used this recipe for years now. I've added a little to it and changed the method some, but the base is still there. 

When I first started making them, I made them by hand. Now I have a breadmaker and use that just because it is even easier. I do my breadsticks 3 different ways. #1. Pan Sized. If I am really pressed for time, I pour all the dough in the pan and spread it in, and cut before baking (or after). #2. Cut the dough in strips and bake them individually. #3. Tie the strips in knots. 

I used methods #2 and #3 today. Baking it as a big cookie sheet size still tastes great, but the individual sized pieces crisp up a little better. 

I usually make both, garlic knots and breadsticks, at the same time. With the long pieces that stretch out too much, I just tie them in a knot, and with the pieces that are the perfect size, I keep them as a breadstick. 

Amy's Breadsticks

1 Tablespoon Yeast

2 Tablespoons Sugar

1/2 teaspoon salt

3 1/2 cups flour

1 1/2 cups warm water

optional: Dried Basil (about 1 1/2 tsp)

 optional: Minced Garlic (about 1 Tbsp)

1 stick of Melted Butter

Lawry's Garlic Salt

To make by hand, dissolve the yeast with the warm water, in a large bowl, for several minutes. Add the sugar, salt, basil, garlic, and flour. Mix the dough until it starts to form a ball. Push the dough around the bowl to get all the flour. Turn out on a flat surface and continue to knead, adding extra flour if the dough is still sticky. Knead for 5-8 minutes until the dough is no longer sticky and all the ingredients have been combined well. Spray non-stick cooking spray in the bowl and put the dough back in to rise. Let the dough sit in a warm place for 30 minutes. The dough is now ready to be rolled out. 

To make in a mixer, Add in the ingredients, except the yeast, and let the machine pulse for several minutes. Add in the yeast and continue to mix on low for 10 minutes. Let sit and rise for 30 minutes and then the dough is ready to be rolled out.

For a bread maker, put in the dry ingredients first, and the wet on top. Let it do the work for you! 

When the dough is ready to be rolled out, generously spray non-stick cooking spray on your counter. You can use flour, but I don't like my breadsticks to taste floury. Preheat the oven to 375. Drop the dough on the sprayed counter and roll out into a rectangle. Cut the rectangle in half lengthwise and then in strips in the opposite direction. (I use a pizza cutter) Melt the stick of butter in the microwave and set your cookie sheet close by. Dip each breadstick into the butter and coat both sides. Place on the cookie sheet if you were planning on keeping them as a breadstick, or lightly tie the dough if you wanted to make a garlic knot. Lightly, yet evenly, sprinkle the garlic salt on top. You want a nice flavor but don't want overkill. Bake at 375 for 18-20 minutes. You want the breadsticks to be lightly golden brown on top and crispy brown on the bottom. After the breadsticks come out of the oven, lightly brush them with the remaining butter, since most of the butter melts off in the oven. 

You will see this picture many times on my recipe posts. It is my favorite garlic salt and I use it all the time. I am not paid to say this. We are just big fans over here. It's a game changer for a lot of recipes. 

If you are pressed for time, you can let your breadsticks rise for just 20 minutes.To make the pan size version, you will dump your butter in the cookie sheet, then you will drop in your dough and spread it around with your fingers. Flip once so the butter will coat both sides. Wiggle it around with your hands to stretch it and then cut the breadsticks in the pan, sprinkle the garlic salt on top and bake it like that. 

Serve with your favorite meal and enjoy! 

You won't be able to stop at just 1!