Category: Bread

Cinnamon Rolls with Cream Cheese Frosting

No nearby Cinnabon® location and we like the following cinnamon brown sugar laden rolls covered in thick cream cheese frosting as a replacement.

Ingredient

Yeast Mixture

1/3 C water at 110º F to 115º F

2 1/2t active dry yeast

2 t sugar

Dough

1/2 C sugar

1/3 C buttermilk

1/2 C milk

6 T butter melted

2 T canola oil

1 t vanilla

2 eggs beaten

1 t salt

1/2 t baking soda

4-4 1/2  C all purpose flour

Filling

8 T butter melted

1 C brown sugar

3 T cinnamon

Frosting

5 ounces cream cheese

1/4 C butter softened

2-4 T milk

1 t vanilla

1 1/2 C powder sugar

Directions

Yeast Mixture

In small mixing bowl mix water, sugar, and yeast together.

Let sit a few minutes until foamy.

Filling

In small bowl combine brown sugar and cinnamon and set aside.

Dough

Pour yeast mixture into large bowl.

Add sugar, buttermilk, milk, butter,oil,vanilla, and eggs and and combine

Add salt and baking soda and mix in.

Gradually add flour until dough pulls away from the bowl. Dough will be very soft ball.

Let it rest in plastic coverd oiled bowl for about 50-60 minutes until puffy but not necessarily double in size.

Gently punch down dough to deflate.

Sprinkle flour on large cutting board and turn dough onto the board.

Shape the dough into an 18 inch by 10 inch rectangle.

Brush the dough with half the melted butter

Sprinkle on half of the cinnamon sugar mixture

Pour on remaining butter and add remaining sugar cinnamon mixture.

Starting at the long edge, roll the dough into a log. Cut the log into 12 1 1/2 inch slices.

Space the rolls in the prepared greased baking pan.

Cover the pan with plastic wrap and let rise until the rolls touch each other.

Remove plastic and bake at 350º F  for about 20-25 minutes.

While rolls bake, stir together the frosting ingredients until smooth but thick in consistency.

Remove the rolls from the oven and spread with the frosting. It will gloriously melt on the rolls.

Serve

 

 

Simple Bread Dough Recipe

An easy to make bread recipe that is delcious right out of the oven. It also make good mini grilled cheese sandwiches or French toast. This recipe makes two loaves but the first was immediately eaten. I made french toast and garlic toast with this recipe and it is delicious.

Ingredients

2 1/2 t active dry yeast

2 C water 100-110º F

1 T sugar

1 T Salt

5 1/2 C  bread flour plus 1/2 C for kneading

Directions

Preheat oven to 425º F. Line two French loaf pans with parchment paper.

In medium sized bowl add water, salt, and sugar and mix. Add yeast and let sit for a 2-3 minutes. Add flour and combine until dough pulls away from sides of bowl.

Turn dough onto lightly floured board and knead and rotate dough in 90º turns for two minutes adding flour as needed to prevent sticking.

Return dough to oiled bowl and turn so dough is oiled top and bottom. Cover with towel or plastic wrap and let rest until dough doubles in size. Ususally in about 1 1/2 hours.

Gently deflate the dough and cut in half.¹ Shape into two French style loaves and place in prepared pans. Cover with cloth or parchment paper and let rise until puffy, about 35-45 minutes.

Slash tops of loaves three times diagonally¹ and place in middle of preheated oven. Add pan of water to lower shelf.

Bake until crust is golden brown about 30 minutes. To get extra crusty loaf, let stand in oven that is turned off. Remove from oven and cool on rack.

Note

1 I oil my knife prior to cutting the dough in half and before diagonally slashing the loaves. The knife blade doesn’t pull or tear the dough.

Moist Pumpkin Bread

 

A moist pumkin bread flavored with holiday spices. It is good for breakfast, snacking, or desserts plain or with cream cheese.

Ingredients

IMG_3051

2 C flour

1 t baking soda

1/2 t baking powder

2 t cinnamon

2 t ginger

1/2 t nutmeg

1/4 t cloves

1/4 t allspice

1 t salt

1/2 butter softened

3/4 brown sugar

2 eggs

1 can(15 ounces) pumpkin*

1/3 C sour cream

1 t vanilla

Directions

Preheat oven 350º F  Butter and lightly flour or spray Pam Baking  9 x 5 x 3 inch pan.

Tools needed

IMG_3056

In small bowl add dry ingredients then mix and set aside.

IMG_3054

In stand mixer with flat beater attachment add butter and sugar until mixed. Add eggs and beat until fluffy. Add in sour cream, pumpkin, and vanilla and mix.

Add flour mixture and mix on slow speed until combined.  Pour into prepared pan.

 

Bake about 60-70  minutes. Bread is done when inserted cake tester or toothpick comes out clean. Transfer to baking rack to cool.

IMG_3069 (1)

Note:

I prefer Libby’s® pumpkin when making this bread. I get more consistent results batch after batch. It seems to me that the pumpkin contains more solids and less moisture?

 

 

 

 

 

Willie Sue’s Rolls

 

Ingredients

1 cup warm milk 110- 115º

1 1/2 pkg of dry yeast*

1 t sugar

1 egg

1/2 cup melted butter or margarine

2 T sugar

3 t salt

4-6 cups flour

3 T butter melted

Directions

Oven  temperatureI 350º F

Dissolve yeast in warm milk with sugar and dissolve for a couple minutes in large bowl.

Mix in egg, butter, and sugar. Combine 4 cups of flour and salt then add to liquid ingredients. Mix and knead ingredients into dough until a smooth finish is achieved. If needed add add additional flour to achieve smooth finish. Grease dough and let rise in warm area until double in size. 

Line baking sheet with parchment paper. Deflate the dough and divide into 12 pieces and shape into balls. Place onto baking sheet and cover. Let rise for about 1-1 1/2 hours. Bake 20-30 minutes Brush with melted butter and cool on a rack.

Note: 

* If you use Quick-Rise™ or RapidRise® yeast you do not need to dissolve before using. But your liquid temperature is 120-130º F.  Mix all ingredients together and add warmer liquid. All other steps the same.