Gooey Cinnamon Rolls

There is nothing more enticing than a pan of homemade cinnamon rolls waiting to be dug into. Is there? 

Gooey Cinnamon Rolls

1/4 c. butter

1/2 c. granulated sugar

1/2 c. milk

1 tsp. salt

4 tsp. instant yeast

1 c. warm water

1 egg, beaten

4 c. all-purpose flour, plus extra for kneading

Cinnamon & Sugar Mixture

3/4 c. granulated sugar

1 tbsp. ground cinnamon

1/4 stick of butter, softened

Icing

1/2 c. powdered sugar

1 tsp. vanilla extract

1 tbsp. milk

In a medium sized saucepan, add butter, milk, salt, and sugar.  Heat until butter has melted.  Remove from the burner and allow to cool for about 5 minutes.

In a large bowl, add 2 cups of flour, yeast, and water.  Add egg and milk mixture to the flour; mix thoroughly.  Add remaining flour ensuring all ingredients are mixed completely.

Place the dough on a moderately floured surface.  Knead until dough is no longer sticky – use more flour if necessary by adding about a tablespoon or two at a time.  Place dough into a large greased bowl and cover with plastic wrap.  Allow dough to double in size; about 1 hour.

Once dough has risen, place on a lightly floured piece of parchment paper about 15”x20” in size.   Punch dough down and roll into a rectangular shape – the size of the paper.  Brush softened butter on dough, sprinkle with prepared sugar & cinnamon mixture.  Roll dough into a log starting on the longest side of the rectangle.  Cut 1” slices and place in a greased 8”x13” baking pan.  

Cover with plastic wrap and allow to rise for about 1 hour. 

Preheat oven to 350 degrees.  Bake for about 20-22 minutes.

Remove from oven and let cool before drizzling icing on top.   

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Almost Texas Roadhouse Rolls; A Go-To Recipe From This Day Forward

What could go better with Homemade Butternut Squash Soup?  Homemade Almost Texas Roadhouse Dinner Rolls is my answer.

This is the perfect time to release this recipe with holiday celebrations fast approaching.

I’m sorry to admit that I’m not sure where this recipe came from – it’s not my creation, but it’s a keeper!  If you love slightly sweet, soft and tender dinner rolls with a hint of cinnamon then search no farther.  I have opted to bake these rolls together as a unit, versus individually, and I am super impressed with the texture of the roll from doing so.

This is my go-to recipe for dinner rolls from this day forward. 

Almost Texas Roadhouse Dinner Rolls

2 1/4 tsp. yeast

1/4 c. warm water

1 c. scalded (and then cooled) milk

1/4 c. granulated sugar

3 tbsp. butter melted

1 large egg, beaten

1 tsp. salt

1/8 tsp. cinnamon

3 1/2 c. all-purpose flour, plus some for kneading

In a large bowl, add yeast, 2 tbsp. of melted butter, cinnamon, water, milk, and egg; stir all ingredients together.  Add flour 1 cup at a time, mixing between each addition until completely blended.  If the dough is too sticky, add a tablespoon of flour, one at a time, until the dough is the right texture to work with.

Let the dough rest for 5 minutes.  On a lightly flour surface, knead the dough until soft and smooth.  Put dough into a large greased bowl and cover.  Let rise for about 1 hour.  On the lightly floured surface, punch  dough down and roll into 1 “ thick rectangle.  Cut into 2” squares and arrange on a parchment lined baking sheet spacing them about a half inch apart; let rise for an additional hour.  Bake in a 350 degree oven for about 15 minutes.

Slather in butter and devour…

Cinnamon Pumpkin Bread (Yeast)

Slathered in butter, made into a sandwich, or toasted; there is nothing better than homemade bread.  Many bakers are intimidated by the process of making homemade bread.  But I’m here to tell you there is no reason to be.  Especially, if you use this recipe. 

The canned pumpkin in this recipe helps make this bread super moist and practically no fail.  There is no fancy mixer needed either.  I simply use a wooden spoon and mix the dough by hand.

Cinnamon Pumpkin Bread

3 1/2 c. all-purpose flour + 1/4 c. for 1st kneading

1 tbsp. light brown sugar

1 tbsp. instant yeast

1 1/4 tsp. salt

1/8 tsp. cinnamon

1/2 tsp. olive oil

3/4 c. pureed pumpkin

1 c. water

Grease 1 large loaf pan.

In a large bowl; add flour, brown sugar, yeast, salt, , cinnamon,  oil,  and pumpkin puree. Lightly stir ingredients until blended. Pour in water and mix by hand until all ingredients are combined.

Turn the dough out onto lightly floured surface (using the 1/4 cup of flour you set aside). Knead dough until it forms a smooth ball. Place ball in a large greased bowl, cover with plastic wrap, set in draft free location, and rise until doubled.

On lightly floured surface; punch dough down and roll into one large loaf. Place in prepared pan; cover and let rise until nearly doubled.

Preheat oven to 350 degrees. Bake for 23-25 minutes, or until the loaf sound hollow when tapped. Turn onto cooling rack and brush with butter.

Do you make homemade bread?  If so, how frequently? 

Homemade Sweet Rolls with a Secret Ingredient (Pumpkin)

IN CASE YOU MISSED THIS RECIPE THE FIRST TIME AROUND, I’M SHARING IT AGAIN!

THE JOY OF CAKING

One of my most favorite baked treats is the one I tend to make least often.   That might be a good thing for my waistline, but I’ve decided that is just plain unacceptable.

Now, many of you probably call these cinnamon rolls, but from the time I was a little girl I’ve known them as sweet rolls.   Making homemade sweet rolls can take a little time out of your already busy schedules but there isn’t nothing like um…

These rolls have a soft and chewy texture, and their yellow color is a result of using my secret ingredient – pumpkin.   And while I’m talking about the color yellow, some of you have noticed that many of my baked goods tend to be more yellow than other similar recipes.  That’s because I use our very own farm fresh eggs that our busy little chickens lay for us each day.  The…

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Yesterday’s Post

My post yesterday was all about making One Rise Honey Rye Skillet Rolls.  The only thing that I failed to mention when I wrote that post was that I made skillet rolls with half of the dough and I made a loaf of bread with the other half.  I wasn’t sure how it would work out so I (temporarily) kept it under my hat.

Well now, I’m here to tell you that I was even more impressed with the bread than the rolls.   How could that be?  The bread was absolutely perfect in my opinion.  I’m still amazed that it’s only a one rise bread because it is super moist, flavorful, and slices so easily.   I made egg salad sandwiches for lunch today and I am just looking for an excuse to make another sandwich.

The next time I make this recipe I’m going to make two loaves of bread and pass on the rolls because it was that good!

One Rise Honey Rye Skillet Rolls

A while ago I favorited a recipe from the blog Kolpona Cuisine for Cast Iron Skillet Quick Rise Rolls.   The rolls looked super moist, buttery and only required one rise.  So today, on a day that felt like one of the most humid days of this year, I found myself in the kitchen making these.

Tahmina’s recipe called for the rolls to be baked in a cast iron skillet which I loved the thought of since I love rustic.  *Note – I wouldn’t be afraid to make them in a glass baking dish if that’s all you have on hand.  Because I was a little short on all-purpose white flour I opted to use both rye flour and all-purpose flour.  I could imagine how the rye flour and the honey (that the recipe calls for) would compliment each other, and I was right.  

If you like rolls that are heavier, super moist, chewy, and only requires a 20 minute rise, then this is the recipe for you. 

I did not use a mixer to make my rolls.  I mixed the dough the old-fashioned way; by hand.  Because of this, I kneaded the dough slightly before rolling into balls. .

These are belly filling, stick to your ribs kind of rolls.  I found them perfect for sopping up the left over barbecue sauce left on my plate from my hubbies famous pork ribs.

Easy Garlic Parmesan Focaccia Bread

If I’ve said it once, I’ve said it a hundred times; I love simplicity.  And I feel strongly that way about the food I eat too.  That’s why this focaccia bread recipe is one of my new favorites.  It’s simple to make and tastes delicious, and it takes less than an hour to throw together – and bake!

focaccia 006

I really wish I could take the credit for this focaccia bread recipe but I can’t.  I found this recipe at the blog Crunchy Creamy Sweet.  There are only two things that I changed when I made this recipe.  The first, I added one clove of crushed garlic to the butter, parmesan, and Italian seasoning mixture.  And the second, I made my focaccia bread in a pie plate (not a cast iron skillet) since I was transporting my bread to a dinner we were invited to.  

I don’t want to steal Anna’s thunder where this recipe is concerned so I’m sending you directly to her site to get the recipe.  Trust me, you’ll be glad that I did.  If you are anything like me, you won’t be able to stop browsing all of her other mouth watering recipes either.

Just a few remarks about this recipe.  The dough was nice and tender making the bread light and airy –  a very good thing in my book.  This recipe is also very adaptable.  I was thinking the next batch I make might be a Southwestern version served with a dollop of barbequed pulled pork and fresh slaw on top.  What do you think?

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