TOPPED WITH CINNAMON RECIPES

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CINNABON CINNAMON ROLLS COPYCAT RECIPE | TOP SECRET R…



Cinnabon Cinnamon Rolls Copycat Recipe | Top Secret R… image

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 518 calories

BISCUIT-TOPPED HAMBURGER STEW RECIPE - PILLSBURY.COM



Biscuit-Topped Hamburger Stew Recipe - Pillsbury.com image

Top off meat-and-potatoes cravings with a stew that has biscuits too!

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1/2 cup coarsely chopped onion
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
1 1/2 cups diced peeled potatoes
1 cup carrot strips (1x1/4x1/4-inch)
1 cup frozen cut green beans
1/4 teaspoon pepper
1 can (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

Steps:

  • Heat oven to 375°F. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.
  • Stir in all remaining ingredients except biscuits. Heat to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Spoon into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) baking dish.
  • Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
  • Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.

Nutrition Facts : Calories 500 , CarbohydrateContent 43 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 29 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1190 mg, SugarContent 8 g

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