Tag Archives: Cinnamon roll

Cinnamon Roll Waffles

2 May

Ok, so this is not a recipe. I cannot, in good conscious, call something that has one ingredient (and that one ingredient happens to be prepackaged) a recipe. But, it is a pretty darn clever way to make breakfast in 2 minutes. We are having a birthday at our house today and have all kinds of crazy things to do on top of celebrate my munchkin’s special day, so everything on the menu is slotted for “as easy as can be.” My kids loved the icing on top and still wanted to drown theirs in syrup. My husband, on the other hand, declined syrup. His comment was: “No thanks. I’m not even going to pretend that this is a waffle.” Fair enough :). But they really turned out tasty. Kind of a toasted cinnamon roll!

P.S. I will never, ever get used to opening these darn ‘pop open’ refrigerated packages! I seriously have a mini panic attack just before I start twisting the things – my entire body tenses up in preparation for the inevitable, yet never predictable, POP! And it’s almost worse when they don’t pop, and you have to press on the seam to make them do it. It kills me. I am aware that this is highly irrational, but that changes nothing.

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Ingredients:

2 pkgs refrigerated cinnamon rolls

waffle iron

Pop open cinnamon rolls and separate. Place a roll in each waffle section of waffle iron and press down firmly. Cook until golden brown. Top with icing or syrup…or both!

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Cinnamon Swirl Bread

11 Oct

I asked my husband to make this Cinnamon Swirl Bread recipe that I found online, and was so excited when he finally did! When I took a few pictures of it, he asked, “Are you going to put it on your blog?” I said, “Of course!” And he added, “Well, I better give you the recipe then.” I was slightly confused, considering the fact that I was the one that gave him the recipe…or so I thought. He’s been obsessed with making the perfect loaf of bread lately, and it’s a good thing I decided to add this recipe to the blog because, apparently, he made up his own and the only place it resides is in his head. A sudden case of amnesia, and this piece of cinnamon-swirl, gooey goodness could have been lost to us forever. That would have been a real tragedy! That and the loss of my husband’s mind…I’d miss that too.

 

 

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Ingredients:

3 cups bread flour

1 1/2 cups warm water

1/3 cup sugar

1 Tbsp yeast

1 tsp salt

butter – room temperature

cinnamon/sugar (about a 3:1 ratio, ex: 4 tsp cinnamon, 1/4 cup sugar)

In a smaller bowl, mix warm water and sugar. Add yeast and allow it to proof. Sift together flour and salt, then add yeast mixture. Knead together until dough pulls away from your fingers – a little sticky still and not too dense. Cover the dough and let rise to double in size. Roll out dough to 1/2″ inch thick rectangle and spread a layer of softened butter over surface (the thicker the butter, the more pronounced the marbling in your loaf). Sprinkle the butter layer with a generous coating of cinnamon/sugar mixture. Fold the dough in thirds long-ways, then fold in thirds again from the opposite sides, forming a loaf. Place in greased bread pan and bake at 350^F for 20 minutes. When bread is done baking, remove from oven and brush top crust with butter. Best when served warm!

*You can use regular flour, but bread flour allows your loaf to rise and hold it’s shape better. Our all-purpose flour loaves always turn out much more dense.

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Blueberry Cinnamon Rolls

27 Jun

So, I have 2 confessions to make:

1. I love cinnamon rolls

2. I am an epic failure at making cinnamon rolls

When I was about 12, my grandma had me come over to her house for a bread making tutorial. She spent hours with me teaching me what temperature to keep the water at to activate but not kill the yeast, how to roll out the dough and get rid of air bubbles, the best conditions for rising bread…the result? She declared me the worst bread maker she had ever had the pleasure of teaching. That hasn’t stopped me from continuing my efforts, however :). About 1 in 10 tries I get it right. This wasn’t one of those. But I did like the recipe – even though my dough didn’t rise (I blame the yeast…something has to be wrong with it) the dough was still soft and easy to work with. The rolls didn’t even get close to doubling in size, but they looked pretty enough and tasted even better. I just had a baby and am homebound for a bit, which means I make things that aren’t really all that conducive to shrinking my post-baby-belly. This was my effort to make cinnamon rolls into a healthy treat. If you add fruit, that makes it good for you, right? 😉

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Ingredients for the dough:
1 cup milk
⅔ cup sugar
1 ½ tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon fine sea salt or kosher salt
4 ¼ cups all-purpose flour, plus more for dusting

Ingredients for the filling:
2 tablespoons softened butter
10-ounces frozen berries, not thawed Use any type of berries you like. We love blueberry and raspberry. I used the tiny wild blueberries for the rolls in the photo.
½ cup sugar
2 teaspoons cinnamon
2 teaspoons cornstarch

Ingredients for the glaze: 
¾ cup confectioners’ sugar
3 tablespoons butter, melted
1 ½ tablespoons half and half or whole milkDirections for the dough:
1. Warm the milk in the microwave or on the stove top over moderately low heat until it reaches 110-115°F. Remove from heat and pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.2. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.3. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, 1 to 2 hours.

4. Generously butter a 9-by-13-inch baking pan or two 9-inch baking pans.

5. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar, cinnamon and cornstarch. Spread the softened butter over the dough, then scatter the raspberry mixture evenly over the dough.

6. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan(s), cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls.

7. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

8. Preheat the oven to 375°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Cover with foil if browning too fast.

9. Transfer the pan to a rack to cool for 30 minutes.

10. In a small bowl, whisk the confectioners’ sugar with the butter and half and half (or milk) until the glaze is thick and spreadable. Invert the rolls onto the rack, then invert the rolls again onto a platter. Drizzle glaze over rolls and spread with an offset spatula, if desired. Serve warm or at room temperature.

Notes:

~ To make ahead, prepare the recipe through Step 7. Cover the rolls, refrigerate overnight and then return to room temperature before baking.
~ For variation the sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.