RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.2205
Energy (kCal)	188.9543
Carbohydrates (g)	31.2565
Total fats (g)	4.0587
Fatty acids, total saturated 20:0 (g)	0.0022
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0064
Fatty acids, total polyunsaturated 17:1 (g)	0.0006
Fatty acids, total trans-monoenoic (g)	0.0533
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0020
Fatty acids, total saturated 4:0 (g)	0.0025
Fatty acids, total trans (g)	0.0637
Riboflavin (mg)	0.0182
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.2728
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0009
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1468
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0094
Proline (g)	0.0248
Fatty acids, total polyunsaturated 18:1 t (g)	0.0533
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0503
Adjusted Protein (g)	0.0000
Cystine (g)	0.0023
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3011
Copper, Cu (mg)	0.0052
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0335
Total lipid (fat) (g)	4.0587
Vitamin K (phylloquinone) (g)	0.1200
Cholesterol (mg)	9.9200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0059
Menaquinone-4 (g)	0.4800
Phytosterols (mg)	0.0000
Folate, total (g)	1.4967
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0014
Vitamin A, IU (IU)	36.0650
Energy (kcal)	188.9543
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0235
Fatty acids, total saturated 14:1 (g)	0.0108
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	13.9322
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0016
Vitamin C, total ascorbic acid (mg)	2.0392
Lutein + zeaxanthin (g)	1.0825
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0001
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0156
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0126
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1.6090
Fatty acids, total saturated 16:0 (g)	0.4131
Carbohydrate, by difference (g)	31.2565
Vitamin D (IU)	0.0000
Fructose (g)	0.0559
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0210
Tyrosine (g)	0.0122
Potassium, K (mg)	21.4518
Fatty acids, total saturated 12:0 (g)	0.0359
Vitamin A, RAE (g)	9.9200
Serine (g)	0.0153
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0126
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0005
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	0.1302
Histidine (g)	0.0074
Isoleucine (g)	0.0130
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0065
Niacin (mg)	0.0298
Water (g)	102.9664
Fatty acids, total saturated 8:0 (g)	0.0116
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0006
Carotene, beta (g)	2.0508
Sodium, Na (mg)	473.5088
Iron, Fe (mg)	1.4577
Energy (kJ)	791.1358
Ash (g)	2.3374
Caffeine (mg)	0.0000
Glycine (g)	0.0061
Fatty acids, total trans-polyenoic (g)	0.0104
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0525
Fatty acids, total polyunsaturated (g)	0.0653
Vitamin E (alpha-tocopherol) (mg)	0.0380
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.0067
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0162
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0220
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0460
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0138
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0033
Folate, food (g)	1.4967
Fatty acids, total saturated 20:1 (g)	0.0023
Fatty acids, total monounsaturated (g)	0.3682
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0356
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0086
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.7952
Fatty acids, total polyunsaturated 16:1 c (g)	0.0235
Fatty acids, total saturated (g)	1.3141
Vitamin B-12 (g)	0.0168
Calcium, Ca (mg)	49.1470
Fatty acids, total saturated 10:0 (g)	0.0312
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0093
Glutamic acid (g)	0.0538
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	9.6800
Leucine (g)	0.0258
Folate, DFE (g)	1.4967
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0104
Fiber, total dietary (g)	8.0752
Tryptophan (g)	0.0034
Threonine (g)	0.0114
Fatty acids, total polyunsaturated 18:1 c (g)	0.2772
Manganese, Mn (mg)	0.0115
Protein (g)	5.2205
Cryptoxanthin, beta (g)	0.2833
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3308
Betaine (mg)	0.0480
Phosphorus, P (mg)	6.7387
Tocopherol, gamma (mg)	0.0240

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Danish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 350*. | 2. Lightly grease a 9" glass pie pan with non-stick spray. | 3. Seperate dough into 5 rolls. set icing aside. | 4. Unroll 1 roll into long strips of dough; reroll loosely and place in center of greased pie pan. | 5. Unroll second roll, loosely wrap around first roll, cinnamon side inches Replace any cinnamon that falls off. | 6. Repeat with remaining rolls, coiling dough into spiral shape. | 7. In small bowl, beat all remaining ingredients with electric mixer on medium until smooth. | 8. Spoon cream cheese mixture into a decorating bag with tip or gallon resealable food-storage plastic bag with 1/2" hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture. | 9. Bake at 350* for 25-35 minutes or until center is thoroughly baked and edges are golden brown. | 10. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on medium (50%) power for 10-15 seconds or until drizzling consistency. | 11. Drizzle icing over warm coffee cake. | 12. Cut into wedges. | 13. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cinnamon dough	1	can	refrigerated	-	-	-	-
cream cheese	1	package	softened	-	-	-	-
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
cream	2	teaspoons	sour	15.84	0.3704	0.1952	1.548
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Giant Cinnamon-cheese Danish