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Feb 4, 2016

Luxe Lox

February 9th is National Bagel and Lox Day. Don’t be surprised that this ethnic food merits its own holiday; bagels and lox are no longer reserved for New Yorkers! This iconic Jewish food is enjoyed in just about every state in the US and its popularity keeps growing.

Lox, first appearing in English in 1941, comes from the German or Yiddish laks, and originated in New York delicatessens.  Most salmon was caught in Nova Scotia, Canada and packed in salt for shipping to New York. Once it arrived, the salmon would be soaked in water to remove some of the salt and sliced for sale.  Lox quickly became a staple of dairy restaurants and luncheonettes when served in thin slices on a bagel with cream cheese. 

The lox we purchase today is processed commercially and is saltier than that of the early delis.  It is usually prepared from Pacific salmon as very little salmon is caught in Nova Scotia these days.  Nova style salmon, in addition to being cured, is briefly cold-smoked.  This cold-smoking is done at room temperature for a few hours and does not cook or preserve the salmon.  Its sole purpose is to impart a slight smoky taste to the fish.

Here’s how you can make your own at home:

2 tablespoons kosher salt

3 tablespoons sugar

1 teaspoon ground black pepper

1 small salmon fillet

Mix the salt, sugar and black pepper together.

Lay down a sheet of plastic wrap large enough to completely wrap your salmon and then sprinkle a layer of the salt and sugar mixture that's about the size and shape of your salmon. The layer should be thick enough that you can't see through it.

Place the salmon skin-side down on the layer of salt and sugar and then cover with the rest of the salt and sugar mixture. Wrap the plastic wrap around the fillet, but leave the ends open so the liquid that comes out of the salmon can drain off. Place in a glass baking dish.

Place another dish or plate on top of the salmon and add cans to weigh it down. Place in the refrigerator.

The curing time depends on how thick the salmon is but it should be done in 2-3 days.  The flesh goes from opaque to translucent as it cures so as long as it's the same color all the way through it is ready.

Use a long sharp knife to slice the lox thinly. Serve on bagels and cream cheese.


Pickled lox has also become a favorite thanks to the Concord Hotel in the Catskill Mountains of upstate New York, whose chef came up with the recipe in 1939.  Pickled lox in cream sauce is a tasty dish that can be purchased ready-to-eat.  You can make your own at home by trying our easy recipe. 

for the lox:

1 pound lox, in one piece

2 large Spanish onions, peeled and sliced in ½” rounds
5 cups cold water
1 cup white vinegar
1 cup sugar
1/2 cup mixed pickling spices

for the cream sauce:
2 cups sour cream, or mayonnaise

1/2 cup water
2 tablespoons marinade from pickled lox

prepare the lox:
Soak the lox overnight in cold water in the refrigerator, changing the water once. Cut the lox pieces into bite-sized chunks. Place in a glass dish, layering them with the onion slices.  

In a mixing bowl place the water, vinegar, sugar and pickling spices. Stir by hand until the sugar dissolves. Pour the mixture over the salmon and leave it out on the counter top overnight so that the pickling process starts to work. In the morning refrigerate for 2 days or until ready to use. Serve as is or with sour cream sauce.

prepare the sauce:

In a mixing bowl place the sour cream or mayonnaise, water and marinade. Mix well with a whisk to eliminate lumps.  Serve with the pickled lox or cut the lox into bite size pieces and store together in the refrigerator until you are ready to serve it.


Jan 28, 2016

Chocolate Cake—Let’s Celebrate!

On January 27th the world celebrated its hands-down, most popular, absolute favorite cake—chocolate! Yes, chocolate cake is so popular it actually has its own holiday. If you would like to get in on the fun, we’ve brought you some of our personal favorites.

Glazed Chocolate Bundt Cake      
Simple and delicious!

4 eggs                                                                             

2 cup sugar                                                                    

1 cup canola oil                                                                            

½ cup orange juice

1 teaspoon vanilla extract                                                         

2 cups flour

2 teaspoons baking powder

1 scant teaspoon baking soda

¾ cup water

7 tablespoons cocoa

For the glaze:

1 cup confectioners’ sugar

1 tablespoon water

1 teaspoon oil

1 teaspoon cocoa

Preheat oven to 325 degrees F.  Grease and flour a heavyweight 10 or 12 cup bundt pan.

Beat together eggs and sugar until light in color.  Add oil and vanilla and mix well.  Stir together flour, baking powder and baking soda in a separate bowl and add to mixer bowl.  Add water and orange juice.  Sift in the cocoa and mix until just combined.     Pour into prepared pan and bake 1 hour.

Remove from oven and cool 15 minutes.  Release cake from pan and continue cooling on a rack.

Make the glaze:

Stir together confectioners’ sugar, water, oil and cocoa until smooth.  Using a piping bag, plastic squeeze bottle or a spoon, drizzle glaze over cake, making sure to get to all the grooves.


Perfect for the chocolate addict—a triple dose!

2/3 cups vegetable shortening

1 1/2 cups light brown sugar, not brownulated

1 teaspoon vanilla extract

2 eggs

1 1/2 cups flour

1/3 cup unsweetened cocoa

½ teaspoon baking soda

2 cups mini chocolate chips, approximately 16 ounces

3 ounces baking chocolate, chopped


Preheat oven to 350 degrees.  Grease or line a 9” square pan. 

Cream shortening, brown sugar, and vanilla until well blended.  Add eggs and combine.  Stir together flour, cocoa & baking soda in a separate bowl.  Add dry ingredients to creamed ingredients, mixing just until combined.  Stir in chocolate chips.

Spread batter into prepared pan using an offset spatula. Bake 20-25 minutes or until slightly firm to the touch.  Do not over-bake.  Cool for 10 minutes and cut into squares.

Melt baking chocolate in a double boiler or microwave and place the melted chocolate into a parchment cone piping bag or disposable plastic piping bag.  Snip off the bottom of the bag.  Drizzle bars diagonally with chocolate.  Allow to cool and dry completely.  Store airtight.


A cake made famous around the world by a Brooklyn Bakery

 1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup cocoa

2 large eggs

1/2 cup canola oil

1 cup sugar

1 cup packed brown sugar

1 cup rice milk

1 cup strong brewed coffee

1 teaspoon vanilla extract



8 ounces semisweet chocolate, chopped

1/2 cup margarine, cubed

1/3 cup hot water

2 teaspoons light corn syrup

2 teaspoons vanilla extract


1 lb chocolate custard


Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and cocoa.

Beat eggs, oil, and sugars in the mixer. Stir in rice milk, coffee and vanilla. Stir in flour mixture, just until combined.

Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.


Make frosting:

In a double boiler or a metal bowl over hot water, melt chocolate and margarine; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.

Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the custard. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.

Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers. Yield: 8 servings.




Jan 21, 2016

Comeback Quiche

Quiche has somehow lost its way.  From its heyday in the 70’s when it was served too often at too many ladies affairs to the publishing of the best-selling book called Real Men Don’t Eat Quiche, quiche withstood many negative comments and the wrath of food critics around the world.

Somehow, though, in recent years, quiche lost its way. Its reputation was bruised. Maybe it was commercial tasteless crusts or soggy watery fillings. Whatever the reason, quiche has been heading for the same fate as sun-dried tomatoes, balsamic drizzles and stacked food. Once popular, these foods are now just memories; never to be repeated. But quiche deserves to be rescued. Because, quiche done correctly, is a beautiful thing—not to mention delicious!

Here are a few simple tips to ensure your next quiche will earn its place in your recipe repertoire:

·        A good quiche should have a lot of dairy and a decent amount of fat. This is not diet food.

·        Quiche should have a good homemade crust, preferably baked before filling so it remains crispy.

·        The fillings in quiche may be cooked separately—onions should be sautéed and wet vegetables need to be cooked to the point of releasing their liquid. The liquid is then drained so the resulting dish is not watery.

So don’t let all the bad quiches out there ruin the entire category. We should just enjoy quiche for what it is: a light dairy meal with maybe at least one decent serving of vegetables and oozing with cheese—yum!

Basic Quiche Crust

Makes two crusts—keep one ready in the freezer!

 2 1/2 cups flour, plus more for rolling

1 teaspoon kosher salt

1 teaspoon sugar

1 cup (2 sticks) cold unsalted butter, cut into pieces

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed.  If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.

Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 12-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate or fluted tart pan.

Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle.

Mushroom Shallot Quiche

1 pie crust (preferably homemade)

1 tbsp. butter

2 c. thinly sliced shallots

kosher salt

freshly ground pepper

6 eggs

¾ c. heavy cream

¾ lb. mushrooms, sliced

1 c shredded mozzarella or cheddar

Preheat oven to 375 degrees F. Follow directions above for preparing crust.

 Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 6-8 minutes. Add sliced mushrooms and sauté 5 minutes longer or until mushrooms are lightly browned.

 In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm.




Jan 14, 2016

Great Grapefruit

Eating fruit in season always affords you best flavor and price. Winter peaches just don’t cut it in my book.  Grapefruit is at the peak of its flavor from October to April—so enjoy it now.

Did you know the grapefruit only became popular in the late 19th century; before that it was grown strictly as garden decoration? The fruit also grows in clusters—hence the name grapefruit. The clusters reminded farmers of the way grapes grow on the vine.

Juicy grapefruit is very low in calories, consists of just 42 calories per 100 grams. It is rich in dietary fiber that has been shown to reduce blood cholesterol levels. The fruit contains very good levels of vitamin-A and antioxidants which help to protect from lung cancers.

It is an excellent source of antioxidant vitamin-C; providing about 52% of the government’s recommended daily amount. Potassium, also abundant in grapefruit, helps control heart rate and blood pressure.

When buying grapefruit, choose fruit that are heavy for their size, with smooth, shiny skin. These are good indicators that the grapefruit will be juicy. Grapefruit will keep at room temperature for a week when stored in a bowl or basket with good air circulation. Kept in an airtight bag in the refrigerator's crisper drawer, it can be stored for up to two months.

Grapefruit recipes are mostly simple so as not to mask its delicious tart flavor. If you really want to stick with quick—just remove the segments from 5-6 grapefruits, toss with a large can of mandarins and a bit of orange liquor and serve.


2 ruby red grapefruits
2 tablespoons clover honey
2 tablespoons finely chopped fresh mint

Using a sharp knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.

No--the grapefruit is not green!

1 grapefruit, peeled, seeds removed (reserve juice)

1 large sweet apple, peeled and cored

2 cups spinach, checked

1 large ripe banana, previously sliced and frozen

2-3 ice cubes

½ cup orange juice or water

Add all ingredients to a blender (including reserved grapefruit juice) and blend until creamy and smooth.

Chicken and Grapefruit Salad

The combination of peanut butter and soy sauce may sound odd but we guarantee you’ll like it!

2 large pink or ruby-red grapefruits

1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips

1 teaspoon dry mustard 
1 teaspoon garlic powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly ground pepper

1/2 teaspoon salt

1/4 cup smooth peanut butter

2 tablespoons soy sauce

1 teaspoon sugar

8 cups roughly chopped romaine lettuce

1 cup sliced radishes

With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.

Heat a grill pan over medium heat

Toss chicken, dry mustard, garlic powder, cinnamon, ginger, pepper and salt in a large bowl until the chicken is well coated. Lay it in the hot pan. Cook the chicken until cooked through, about 5 minutes.

Meanwhile, whisk peanut butter, soy sauce and sugar into the reserved grapefruit juice until smooth. Add the chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.


Jan 7, 2016

King Kale

Kale is among the most nutrient dense foods on the planet.

Kale is a member of the cabbage family and is related to cruciferous vegetables like cabbage, broccoli, cauliflower, collard greens and brussels sprouts. There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape. The most common type is called curly kale or Scots kale, and has green curly leaves.

Kale is jam packed with vitamins A, K C, B3, and B6, calcium, magnesium, iron and potassium. Some, in such large quantities that they by far exceed the USDA’s recommended daily allowance. Kale, like other leafy greens, is also very high in antioxidants. It has been found to be powerfully cardio-protective, blood pressure lowering, anti-inflammatory, anti-viral, anti-depressant and anti-cancer effects… nothing short of amazing!

Given the incredibly low calorie content—only 33 calories a serving-- kale is among the most nutrient dense foods in existence. Eating more kale is a great way to dramatically increase the total nutrient content of your diet. One study found that drinking kale juice daily for 12 weeks increased HDL (the good) cholesterol by 27% and lowered LDL levels by 10%.

 Best of all, kale should be able to help you lose weight because it is very low in calories… but still provides significant bulk that should help you feel full.

Kale is now available checked and ready to use in one of these tasty recipes:


 1 head kale, checked, washed and dried

2 tablespoons light olive oil

Sea salt or kosher salt, for sprinkling

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Place on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve with chummus or your favorite dip.


 1 pound kale, checked and washed well

2 tablespoons canola oil

1/2 pound ground beef

2 onions, chopped

3 cloves garlic, minced

2  15 ounce cans diced tomatoes with their juice

1 1/4 teaspoons kosher salt

1/2 teaspoon fresh-ground black pepper

2 cans (4 cups) canned white beans, drained  and rinsed

Remove tough ribs from kale and slice into thin ribbons. Set aside.

In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the beef and cook, breaking the meat up with a fork, until it loses its pink color, about 2 minutes. Add the remaining oil and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce. Serve hot with crusty bread for a hearty lunch or light dinner.


Baked Kale Casserole 

 2 cups challah cubes

1/4 cup plus 1 tablespoon light olive oil

2 shallots, minced

1 garlic clove, sliced

1 1/2 pounds kale, stems discarded, leaves chopped

Salt and freshly ground pepper

1 1/4 cups shredded mozzarella cheese

Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.

In a large sauté pan, heat the remaining olive oil. Add the shallots and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over low heat another 15 minutes. Season with salt and pepper.

Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes and serve.



Dec 31, 2015

Coconut Oil—Hype or Healthy?

Coconut oil is one of the few foods that can be classified as a “superfood.” Its unique combination of fatty acids can have profound positive effects on health. This includes fat loss, better brain function and various other amazing benefits.

Coconut oil is one of the richest sources of saturated fat, with almost 90% of the fatty acids in it being saturated. New data is showing that saturated fat is actually harmless. Studies that include hundreds of thousands of people prove that the whole “artery-clogging” idea was a myth.

Coconut oil contains a lot of healthy triglycerides, which have a therapeutic effect on several brain disorders like epilepsy and Alzheimer’s.

In addition, the triglycerides in coconut oil have been shown to increase your energy expenditure by as much as 5%, potentially leading to significant weight loss over the long term. It has also been shown to reduce hunger.

The fatty acids in coconut oil can potentially help to prevent infections. New studies also show that coconut oil improves important factors like LDL and HDL cholesterol, which may translate to a reduced risk of heart disease.

Coconut oil can be applied to your skin as well and studies have shown it to be effective as a skin moisturizer. It can even be used as a mild form of sunscreen and as mouthwash.

Coconut oil can successfully substitute for margarine or oil in many recipes. Keep it refrigerated if your recipe calls for solid shortening or margarine; microwave for 50 seconds if you are subbing for oil.

Coconut oil will impart a mild flavor to most foods but often it is masked by other ingredients.

You can also play up the coconut flavor by using it in a recipe that features coconut as well.


These bars are easy to make and such a treat!

1 1/2 cups white whole wheat flour
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature (liquid)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup sweetened flaked coconut, plus 2 tablespoons, divided
3/4 cup lemon custard or lemon curd


Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with baking spray. Set aside.

In a medium bowl, whisk together flour and baking powder. Set aside.

In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and coconut extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the 3/4 cup coconut flakes.

Gently press half of dough into bottom of prepared baking dish. Evenly spread the lemon curd over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer. Sprinkle the additional coconut over the bars.

Bake for 25 to 30 minutes or until the top is golden brown. Cool completely and cut into squares.

Pump up the coconut flavor and benefits with this tasty fish dish!

1 lb flounder or tilapia

1 egg

1 cup flour

2/3 cup shredded coconut

3/4 tsp salt

1/4 tsp pepper

1/4 cup coconut oil

4 lemon wedges


Cut fish into 2 inch pieces or fingers.  Pat dry with a paper towel.

Whisk egg in large shallow bowl.  In a large bowl, combine flour, coconut, salt and pepper. 

Heat 2 tablespoons of the coconut oil in a large skillet over medium heat. 

Add half of the fish to the egg and toss to coat, and use a fork or slotted spoon to transfer pieces to the coconut flour mixture.

Dredge fish pieces until they are well coated.  Transfer fish to skillet and cook 2 to 4 minutes per side. Crust should be a light golden brown. Add coconut oil to skillet as needed to finish frying all the fish pieces. Serve with lemon wedges.



Dec 24, 2015

Sweet and Savory Cinnamon

Cinnamon is one of the oldest spices known. It is mentioned in the Torah and was used in ancient Egypt not only as a flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Around the same time, cinnamon also received much attention in China and is mentioned in ancient books of medicine, many of them dated more than 3500 years ago.

Cinnamon's popularity continued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe.

Cinnamon is available in either stick or powder form. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or stick, or as ground powder. While the sticks can be stored for longer, the ground powder has a stronger flavor. If possible, smell the cinnamon to make sure that it has a sweet smell, a characteristic reflecting that it is fresh. Cinnamon comes in two varieties—Ceylon cinnamon or Cassia. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia is mainly produced in China, Vietnam and Indonesia. Both Ceylon cinnamon and Chinese cinnamon (cassia) are labeled as cinnamon. Chinese or cassia is more commonly available.

The fragrant, sweet and warm taste of cinnamon makes it the perfect spice to use during the winter months. Want to make your home smell inviting? Simply place a few cinnamon sticks in a pan in a warm oven. The aroma will make everyone think there’s something yummy about to be served!

Cinnamon Swirl Muffins

Easy and delicious!

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/3 cup canola oil

1 cup orange juice

1 teaspoon vanilla extract

2 eggs

3 tablespoons brown sugar

1 1/2 teaspoons cinnamon



1/4 cup flour

1/4 cup sugar

1 1/2 teaspoons ground cinnamon

2 tablespoons softened margarine


Preheat the oven to 350 degrees F. Grease or line a 12 cup muffin pan.

In a medium bowl, stir together flour, sugar, and baking powder.

In a separate bowl, whisk together the oil, orange juice, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon remaining batter over the cinnamon mixture so that the muffin cups are 2/3 full.

In a small bowl, mix together streusel: flour, sugar, cinnamon, and margarine to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Easiest Cinnamon Buns

Sometimes we all like to cheat a little!

 1 container Donut Mix (available at half price in our store)

2 tablespoons canola oil

4 tablespoons sugar

2 teaspoons cinnamon



1 cup confectioners’ sugar

1 teaspoon water

1 tablespoon oil


Prepare dough according to directions on the container.  Grease and flour or spray an 8” or 9” square pan. 

Roll out dough to an 18”x12” rectangle.  Spread canola oil on the dough.

Stir together cinnamon and sugar in a bowl and sprinkle over the dough. Roll up dough, beginning on a short side. Slice evenly into 9 slices. 

Place slices, cut side down in prepared pan.  The slices do not need to fill the pan; they will grow together. Let rest 10-15 minutes. Preheat oven to 350 degrees F.

Bake buns 30-40 minutes or until golden and puffed.

Stir together glaze ingredients and spread generously over the warm buns. Serve warm or at room temperature.