Perfect Classic Cinnamon Rolls

 

Perfect Classic Cinnamon Rolls

These Perfect Classic Cinnamon Rolls were adapted from Kiley Heard

Prep Time: 45 MinCook Time: 30 MinInactive Time: 1 H & 45 MTotal Time: 3 Hour

Ingredients

Dough:

• 3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)
• 1/2 cup (110g) granulated sugar, divided
• 2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)
• 1/2 cup (120g) Greek yogurt or sour cream, at room temperature
• 1/2 cup (113g) salted butter, very softened (almost melted)
• 2 eggs, at room temperature
• 1 tsp (4g) vanilla bean paste or extract
• 4 1/2 cups (540g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure
• 1 tsp (6g) salt

Cinnamon Filling:

• 1/2 cup (113g) salted butter, softened (not melted)
• 1/2 cup (120g) light brown sugar
• 2 tbsp (12g) cinnamon
• 1 tsp (4g) vanilla bean paste or extract
• 1/2 cup (120ml) heavy cream, for pouring over the rolls

Cream Cheese Frosting:

• 4oz (125g; 1/2 block) cream cheese, softened
• 1/4 cup (58g) salted butter, softened
• 1 cups 120g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract
• 1/4 cup whipping cream

Instructions

Activate the yeast for the dough:

1. Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

Continue preparing the dough:

1. In a large bowl, whisk together the flour and salt. Set aside.
2. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
3. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.
4. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 3 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.
5. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy. NOTE: This dough won't double in size in that timeframe, and that's what we want!

Prepare cinnamon filling and baking pan:

1. While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
2. Grease a 9x13” baking pan with butter.

Shape, assemble, and proof the cinnamon rolls:

1. Once the dough is done rising, turn it out onto a lightly floured work surface.
2. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
3. Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.
4. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
5. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.
6. Preheat the oven to 350F.

Bake:

1. Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.
2. For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
3. For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.

Prepare cream cheese frosting and serve:

1. While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese, cream and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
2. Remove the rolls from the oven and allow to rest for 10-15 minutes.
3. Then, spread the cream cheese frosting all over the rolls.
4. Serve and enjoy!

Notes

• Everyone's ovens can slightly vary in temperature, which will affect the bake time. If you remove the cinnamon rolls from the oven and they still seem doughy in the middle, place them back into the oven at 350F and add 5 minutes at a time as needed.
• I HIGHLY recommend weighing your ingredients always (it's much more accurate). If you are using cups, please make sure to scoop and level your flour properly, this is one of the biggest mistakes that occurs when it comes to baking because it's very common to over-measure flour when using cups. Click here for a tutorial on how to properly scoop and level your flour for cup measurements.
• If you are having trouble getting your yeast to activate, make sure to check that your yeast is not expired. I also HIGHLY recommend using a thermometer to ensure that your milk is at the correct temperature (I always add my sugar and yeast once the milk hits 110F).

The best Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

Source: Paula G food.com

INGREDIENTS

DOUGH

1 cup sourdough starter, freshly fed
1⁄4warm water
1 teaspoon yeast (optional)
1 teaspoon salt
1⁄2cup sugar
1⁄4cup powdered milk
1⁄3cup butter, melted and cooled
2 eggs, room temperature
1 tablespoon vital wheat gluten (optional)
2 -3 cups all-purpose flour (1/2 wheat can be used with the white)

FILLLING

2 tablespoons butter, room temperature
1⁄3cup brown sugar
1 tablespoon cinnamon
1⁄4cup dried cranberries
1⁄4cup chopped pecans

FROSTING

2 tablespoons butter, room temperature
1 cup powdered sugar
2 tablespoons cream cheese, room temperature
1⁄2teaspoon almond extract
1 -2 tablespoon milk
1 pinch salt

DIRECTIONS

• Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
• If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
• Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
• Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
• Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
• Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
• Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
• For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.

The best sourdough bread pudding

 The Best Sourdough Bread Pudding with Vanilla Cream Sauce

Adapted from pantry mama.com

INGREDIENTS

  

• 500 g Sourdough Bread around 6 thick slices
• 30 g Butter melted
• 1/2 cup chopped pecans cooked in butter
• 1/2 cup mini chocolate chips
• 300 g Heavy Cream
• 2 cans Evaporated Milk
• 150 g Granulated Sugar
• 50 g Brown Sugar
• 4 Eggs
• 3 g Cinnamon Ground (approx. 1 tsp)
• 5 g Vanilla Extract (approx. 2 tsp)
• 1 pinch Nutmeg optional (approx. ¼ tsp)

Vanilla Cream Sauce

1 cup granulated sugar

1 cup heavy cream

1/2 cup butter ( 1 stick)

2 tsp vanilla

INSTRUCTIONS

 

• Preheat the oven to 175C (350F)
• Tear the sourdough bread into chunks. Be as rustic as you like with this!
• Sprinkle over the pecans and chocolate chips if you are using them.
• Add all the other ingredients to a batter jug or small mixing bowl. Beat them until they are well combined and form a creamy custard mixture. You can use a whisk or fork for this step (or you can use a stand mixer if you don't want to do it by hand).
• Pour the custard mixture over the torn up sourdough bread. Push the bread down if you need to to ensure that it's all coated in the custard mixture.
• Place the sourdough bread pudding into the oven (middle shelf is best so it's not too close to the top of the oven) and bake for around 45 minutes to 1 hour or until the custard is baked and the top is golden (see notes).
  For the sauce:In a saucepan, combine butter, sugar and cream. Cook over medium heat until butter is melted and it begins boiling. Stir frequently and boil 3-5 minutes. Remove from heat and add vanilla 

Best waffles

 Waffles de la yum yum

Source: Martha Stewart

Ingredients

• 1 cup all-purpose flour, spooned and leveled

• 2 tablespoons sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 cup milk

• 2 large eggs

• 4 tablespoons (½ stick) unsalted butter, melted

• Maple syrup and butter, as desired, for serving

  Mix dry ingredients and wet ingredients separately then combine 

Sourdough Waffles

 

Sourdough Waffles

For my sourdough people - foolproof way to use sourdough discard! So delicious!

Course: Breakfast

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Refrigeration: 8 hours

Recipe Source: ambers kitchen cooks.com

Ingredients

Overnight Sponge

• 2 cups whole wheat or white flour
• 2 cups milk (or milk substitute)
• 1 cup natural yeast starter (discard or active)
• 3 T coconut sugar

In the morning, add: 

• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 tsp salt

Instructions

• Combine overnight sponge ingredients. Mix well and let sit overnight. (I choose to let the milk sit at room temperature overnight to help it ferment. If you are uncomfortable with that, feel free to refrigerate it overnight.)
• In the morning, add the remaining ingredients, mix well, and cook your waffles on a waffle iron.
• The batter can be stored in the fridge for up to 3 days. 

ATK Chocolate Cake Doughnuts

 

Doughnuts

2¼ cups (11¼ ounces) all-purpose flour 

1 cup (3 ounces) unsweetened cocoa powder 

1 teaspoon baking powder 

½ teaspoon baking soda 

¾ teaspoon table salt 

4 tablespoons unsalted butter softened

1 cup (7 ounces) granulated sugar 

1 large egg, room temperature

1½ cups sour cream 

3 quarts peanut or vegetable oil for frying

Glaze

3 cups (12 ounces) confectioners' sugar 

½ cup whole milk 

¼ cup (¾ ounce) unsweetened cocoa powder 

BEFORE YOU BEGIN

Use a Dutch oven that holds 6 quarts or more. If you don't have a 3-inch doughnut cutter, use a 3-inch round biscuit cutter and stamp out the holes with a 1½-inch biscuit cutter.

1

INSTRUCTIONS

FOR THE DOUGHNUTS: Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and beat until combined. Add sour cream and beat until smooth. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed. Stir batter once or twice with rubber spatula to ensure no dry streaks remain. Transfer batter to lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour.

2

 Transfer batter to floured counter and roll with heavily floured rolling pin into 10-inch round, about ½ inch thick. Using heavily floured 3-inch doughnut cutter, stamp out dough rings and holes, reflouring cutter between cuts. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. Transfer doughnuts and holes to lightly floured rimmed baking sheet, cover, and refrigerate for 30 minutes.

3

 Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375 degrees. Carefully place 3 doughnuts and 3 doughnut holes into hot oil and fry until golden brown, about 45 seconds per side for holes and 60 seconds per side for doughnuts. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using slotted spoon or wire skimmer, transfer doughnuts to prepared rack. Return oil to 375 degrees and repeat with remaining doughnuts and holes in 3 batches; let cool slightly.

4

FOR THE GLAZE: Whisk sugar, milk, and cocoa in bowl until combined. Once doughnuts are cool enough to handle, remove paper towels from rack. Dip both sides of each doughnut and doughnut hole into glaze, shaking off any excess, and return to wire rack. Let sit until glaze has set, about 10 minutes. Serve.