panera recipes

You can make cinnamon rolls like Panera Bread with this copycat recipe.

Panera Cinnamon Rolls

milk (lukewarm 110°F)

white granulated sugar

yeast

eggs (room temperature)

butter (melted)

bread flour (all-purpose will work)

salt

dark brown sugar

butter (softened)

½ tablespoons ground cinnamon (Saigon cinnamon is preferred)

sugar

vanilla extract

orange extract

milk

bread flour

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

white sugar

Heat milk, make sure it does not exceed 110°F. Add 1 teaspoon sugar, and 2 ½ teaspoons instant yeast or active dry yeast to the milk. Do this to make sure the yeast has not expired. Wait a few minutes to ensure the yeast is active, as it will get foamy.

Using a stand mixer combine in the mixing bowl, mix milk, remaining 1/3 cup sugar, flour, melted butter, salt, and eggs. Mix to combine. Use the mixer to knead the dough with a dough hook for about 5 to 7 minutes. The dough will be very sticky, and that is ok. Grease a large bowl with non-stick cooking spray place the dough in the bowl. Spray some non-stick cooking spray on top of the dough, and cover the dough with a towel.

Set the bowl in a warm place and allow the dough to rise until double, depending upon the temperature of your house, this could take between 60 to 90 minutes.

When doubled, punch down the dough and let it rest for 5 minutes.

In a medium bowl, combine the 8 tablespoons of butter, 1 cup of packed brown sugar, and the cinnamon. Mix with a mixer until this forms a paste. Set aside.

Roll out the dough on a floured surface into a 15 x 20-inch rectangle. Evenly spread the brown sugar mixture over the dough.

From the long edge, roll up the dough and pinch the edge to seal.

Cut the dough into 12 slices.

Spray non-stick cooking spray onto a baking sheet. Place the dough slices cut side down into the pan. The cinnamon rolls should not touch each other at all. Leave enough room for them to expand. Cover the baking sheet with a towel and allow the cinnamon rolls to rise for 30 minutes.

Preheat the oven to 350°F.

Bake the cinnamon rolls for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Your time may vary, depending on how thick the rolls are. So start to check the cinnamon rolls for doneness, they may need 5 to 10 minutes more time.

Remove browned cinnamon rolls from the oven.

Allow the rolls to cool for about 10 minutes before spreading on the frosting.

Make the icing: In a small bowl combine powdered sugar, salt, melted butter, vanilla, and orange extract. Stir to combine. Add 2 to 3 tablespoons of milk, you want to add just enough to make the icing spreadable. Spread icing onto the cinnamon rolls.

Panera Broccoli Cheese Soup is a recipe everyone will love.

Panera Broccoli Cheddar Soup

butter

all-purpose flour

white onions

half-and-half

broccoli (frozen)

American cheese (Velveeta)

chicken broth (2 cans)

carrots (Julianne cut,

cheddar cheese

salt and pepper

white onion

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,

Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.

When all of the half-and-half is incorporated, add the broccoli and processed cheese. 

When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.

Add the carrots and simmer for about 10 minutes.

Stir in the cheddar cheese and cook for 10 minutes more.

Season with salt and pepper to taste.

Serve when all the cheese is fully melted and blended through.

I have been making this recipe (exactly as it appears) for years.  A few months ago I made it for my community's food club.  These are residents who have refined food palettes.  It was a hit.  Some were shocked Velvetta was an ingredient.  In my opinion, Velvetta gives it a smooth, umami flavor.

This was my first time on your site.  I made the soup tonight.  It turned out better than I thought.  It was very delicious to me.  I'll get my husbands opinion, also.  I love broccoli and cheese soup and I had some at work this week. So it was still on my mind.  I used regular chicken broth.  Thank you.

https://www.youtube.com/watch?v=4SI1F6FVR3Y

You can make this broccoli cheese soup and it tastes just like Panera Bakery.  You can find this recipe at http://www.copykat.com/2011/05/12/panera-broccoli-cheese-soup/

Hi, this is Stephanie Manley with copykcat.com. I've been making recipes on
the internet that taste just like they do in the restaurant for a really
long time. Today we're going to make Panera's Broccoli Cheese soup, so
let's get started.

So here we have the ingredients for the Panera Broccoli Cheese soup. Now we
have broccoli, frozen, or you could use fresh and steam it up, your choice.
We have some chopped onion, shredded carrots, a couple cans of chicken
broth, half and half, cheddar cheese and Velveeta.

Now you don't have to use Velveeta, you can use an American cheese, but
we're using the American-style cheese, because it melts really, really
nicely, and it melts better than cheddar does on its own, and a little bit
of half and half.

Okay, we're going to begin by making a roux, so we're going to turn this up
to a medium-high heat. Now a roux, as you know, is equal parts of butter
and equal parts of flour. So I'm starting out with a couple tablespoons of
butter, and when this gets melted I'm going to go ahead, and add a couple
of tablespoons of flour. So you can see the butter is bubbling up. So it
says, "Hey, add the flour now."

So we're going to go ahead and add our couple tablespoons of flour. You
want to go ahead and cook this for a couple of minutes. Make sure you cook
this for at least a minute or two, because if you don't, the flour is going
to taste raw and your soup's not going to taste good, so we're going to let
this go ahead and cook for just a couple of minutes.

Now we're going to go ahead and saute our onion, so I'm going to add a
little bit more butter here and saute the onions. Now I'm going to go ahead
and add the half and half to make the roux. All right, you can see this
has already gotten nice and thick. We're going to go ahead and add the
second can in.

Then we're going to add our cheese, our carrots, and our broccoli in. We're
going to leave this on a medium to a low heat, and we're going to come back
in about a half an hour, and we'll have some nice creamy soup.

So our soup's been cooking for about 25 to 30 minutes and now we're going
to add in the cheddar cheese. All right, we're just going to give this a
stir and cook it for about another five minutes and the soup will be ready.
Our Panera Broccoli Cheese soup is now done, so we're going to give this
one a try, so creamy.

Now that we're all full from the Panera's Broccoli Cheese soup go ahead and
subscribe to my channel, and please give this video a big thumbs up and let
me know what you'd like to see next.

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped yellow or white onion
1 cup half-and-half
1 (16-ounce) package frozen chopped broccoli
1 (16-ounce) loaf processed cheese (Velveeta or a store brand)
2 (14.5-ounce) cans low-sodium chicken broth
1 cup julienne-cut carrots (shredded carrots are okay)
8 ounces shredded cheddar cheese (2 cups)
Salt and freshly ground black pepper

Directions

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute, then slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth. When all of the half-and-half is incorporated, add the broccoli and processed cheese. When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture. Add the carrots and simmer for about 10 minutes. Stir in the cheddar cheese and cook for 10 minutes more. Season with salt and pepper to taste. Serve when all the cheese is fully melted and blended through.

Panera's Broccoli Cheese Soup

Top 2 panera recipes recipes from across the web

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Panera Cinnamon Rolls

Panera Broccoli Cheddar Soup

Top 2 panera recipes recipes from across the web

The most viewed panera recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panera Cinnamon Rolls

Panera Broccoli Cheddar Soup

The most viewed panera recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine