Tag Archives: breakfast

Kitchen: Cinnamon Rolls

Making cinnamon rolls from scratch is a lot of work. Much work. For some freakish reason, I tend to enjoy these tedious baking projects. Naturally, one weekend, I decided to attempt this recipe. Now, these rolls were a big hit with the family, and they turned out beautifully, but they are definitely a once-in-a-while treat, and not just because of all the butter and sugar. They are so much work.

I used a recipe I found on Pinterest because, yes, I am one of those women who actually attempts the recipes she finds on Pinterest. They are based on the recipe used by Cinnabon, and are gooey and indulgent and comforting. They also reheat really well.

IMG_2655

Ingredients:

For the dough:
3/4 cup warm water
2 and 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg
1/3 cup oil
4 and 1/2 – 5 cups all-purpose flour

For the filling:
1 and 1/4 cups light brown sugar
2 and 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
1/2 cup (8 tablespoons) unsalted butter, room temperature

For the cream cheese frosting:
2 oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
pinch of vanilla powder ( or 1 teaspoon vanilla extract)
1 teaspoon fresh lemon juice
1 and 1/4 cups powdered sugar, sifted

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar. Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched.

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.

Butter an 11×15 inch glass baking dish, then line with parchment paper, and butter again.

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20×30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter.

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls.

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown. Do not overbake!

While rolls are baking, prepare your frosting. In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy. Add vanilla and lemon juice and beat until combined. Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for an additional 5 minutes, or until frosting turns white.

Once you remove the rolls from the oven, spread half of the frosting on top of them. This layer will melt into the rolls. Once they’ve cooled down, spread on the remaining frosting. Serve warm or reheat before serving. IMG_2660IMG_2661IMG_2665

Enjoy. Indulge.

Tagged , , , ,

Kitchen: An Italian Brunch

I’ve been wanting to make this brunch for my parents for a long time. It is composed of many of my favorite things: crisp prosciutto, polenta loaded with parmegianno regiano and goat cheese, and perfectly poached eggs. It may sound intimidating, but it isn’t, trust me. The polenta took about 3 minutes, if that. You follow the package directions, then add whatever you want at the end (in this case, a couple of cheeses) The prosciutto was put on a baking sheet in a 350-degree oven until it reached my desired crispiness.

The trick for me here was the poached eggs, as I’ve never made them before. It’s my favorite way to eat an egg, all softly textured with the rich, creamy yolk, but I only get them when I’m at a restaurant that will make them for me. I did what any curious cook with the internet should do: I googled and YouTubed how to make poached eggs. Some said to swirl the cooking liquid, some said it isn’t necessary. Some said add vinegar, some said it’s unnecessary.

I wound up cracking one egg at a time into a small, mesh sieve. This drains away all the loose whites that make poached eggs look raggedy. I then gently laid it into a large pan of simmering water. All I put in the water was salt, no vinegar. I then left the eggs alone, no stirring, no poking; I just kept an eye on them until all the whites had firmed up and there was no “clear” egg in the water. I surprised myself with delightful results.

Let me tell you, there are few things so decadent as a perfectly poached egg broken over a bowl of cheesy polenta. This meal stays with you for a long time.

IMG_2652

Behold the glory of a breakfast I wish I could eat every morning:

IMG_2654

Tagged , , , ,