Gooey Cinnamon Rolls!

O-M-G! I have found the cinnamon roll recipe for me! This recipe has all of the components of a perfect cinnamon roll. It is gooey, cinnamon-y, full of deliciousness, (and shall I say it?) tastes pretty darn close to Cinnabon! I found the recipe on Pinterest, and the lady that posted this recipe actually took the Cinnabon ingredient list and deconstructed it to make this perfect cinnamon roll. She did it for the frosting as well, I must tell you this is probably as close to the real thing as you are going to get.

Not to be delayed from making an awesome cinnamon roll. Here is the recipe!

Gooey Cinnamon Roll:

Adapted from Laurens Latest

Dough:

3/4 Cup    Warm Water

2 1/4 Tsp    Active Dry Yeast

1/2 Cup    Sugar

1 Tsp    Salt

1/4 Cup    Buttermilk, Room Temp

1    Egg

1/3 Cup    Vegetable Oil

4 1/2 -5 Cups    AP Flour

Filling:

1/2 Cup    Soft Butter (or margarine)

1 1/4 Cups    Packed Brown Sugar

2 1/2 Tbsp    Cinnamon

2 Tbsp    Cornstarch

Frosting:

2 Oz.    Cream Cheese, Room Temp

1/4 Cup    Soft Butter (or Margarine)

1 Tsp    Vanilla Extract (or Paste)

1/2 Tbsp    Light Corn Syrup

1 Tsp    Fresh Lemon Juice (optional)

1 1/4 Cups    Powdered Sugar

Not shown: mix water, yeast, and 1 Tbsp sugar in a stand mixer. Proof until nice and bubbly about 5 Min.

In a separate bowl mix buttermilk, oil, and egg until uniform.

Pour buttermilk mix into yeast mix, add the remaining sugar, stir with dough hook just to incorporate.

Add 2 cups of flour into mixer along with the salt. Mix on low just until wet.

Keep adding flour in 1/4 Cup, until dough comes off the sides and bottom of bowl.

Once it reaches this stage, knead for about 5 min.

Grease bowl, cover, and let rise for 1-2 hours until double in size.

for the filling: Mix everything (except for butter) together (i just used a fork)

When dough is done rising, punch dough down, flour the table. 

Roll dough to about 20"x30" (it will be thin) make sure it does not stick to table.

Spread with butter (I did not measure the butter out) and spread all of the filling mix over dough. Leave about an inch of the dough on the longer side untouched.

Use a rolling pin to lightly pack the filling into the dough.

Roll and cut about every 2 in. You can score them and use thread or unflavored dental floss to cut, for perfect circles. Or a knife if you don't mind them being a little smushed.

Grease a 9x13 Pan and place parchment paper on bottom. I put 9 in one and 6 in the other. 

You could easily fit 12 in one pan.

Cover with plastic wrap and proof until double in size, they will touch but not squish each other.

Bake 350F for about 17 min, until tops begin to brown. Make sure you watch them!

For the frosting: Mix cream cheese and butter together, stir in vanilla, corn syrup, and lemon juice (if used).

Scrape sides, and mix in powdered sugar, mix on low until incorporated.

Then on high until frosting starts to lighten in color.

When you remove the rolls from oven, immediately frost with half of the frosting. Cool for a few minutes longer, then frost with the rest of the frosting.

Serve Warm!

Enjoy!

Blueberry Buttermilk Breakfast Muffins

I have been pretty busy for this last week, I am in the process of making my husbands halloween costume and it is coming along great! I know, I am starting really early but I am just really excited! I love halloween! It is my favorite holiday, I love dressing up, I love all the sweets (thus my baking blog), I love all of the scary stuff!

I am going to start doing some halloween baking tutorials soon, so stay tuned!

But for now, here is a delicious blueberry buttermilk breakfast muffin!

Blueberry Buttermilk Breakfast Muffin
Adapted from Alexandra Cooks
Yield about 8 Muffins or 1 (9") Square Pan

1/2 Cup    Butter, room temp
Zest from 1 Large Lemon
3/4 Cup + 2 Tbsp    Sugar
1    Egg
1 Tsp    Vanilla
2 Cups    Flour (keep 1/4 cup out to mix with the blueberries)
2 Tsp    Baking Powder
1 Tsp    Salt (omit if using salted butter)
2 Cups    Blueberries
1/2 Cup    Buttermilk

Mix together the butter, lemon zest, and sugar.

(doesn't this look yummy?!)

Add the vanilla and egg, mix until combined.

Toss the blueberries with 1/4 cup of flour.

With just a spatula, mix in the flour, baking powder, and salt (if using), and the buttermilk.

*I messed up at this point, the original recipe says to mix in the dry mix (flour, salt, baking powder) and the buttermilk alternating, I did not do this and mine came out perfectly fine, just a little bit small, because I under filled my liners. You can try either way.

Mix gently, so you don't crush the blueberries.

Fill the liners with the batter, the batter is not runny, it is a thicker batter. Sprinkle a little bit of sugar on each one.

Now I filled 12, but as you can see below they turned out small, I think that if you do 8, they will be nice and big.

Bake at 350F for about 15-20 min, toothpick inserted into center should come out clean. 

Enjoy!

No Yeast Buttermilk Cinnamon Rolls

Ok, I think I have said this before, but I think this needs repeating. I love love love cinnamon rolls!!! I could probably eat them all day everyday, but I don't. Sadly. Ha Ha. Needless to say I will probably be doing more than a few tutorials for different types of cinnamon rolls on P.S. Pastries.

Here is the latest one that I found (on Pinterest) (P.S. if you want to follow me on Pinterest click this link to my profile!) This recipe is an easy no yeast, buttermilk cinnamon roll. Yummy!

No Yeast Buttermilk Cinnamon Rolls
(Adapted from Bakingdom)

Yield 8 Rolls

For the dough:
2 1/2 Cups    AP Flour
3 Tbsp.    Sugar
1 Tsp.    Baking Powder
1/2 Tsp.    Baking Soda
1/2 Tsp.    Salt (omit if using salted butter)
1 1/4 Cups    Buttermilk
4 Tbsp.    Butter (melted and divided into 2)

For the Filling:
Brown Sugar
Cinnamon
Melted Butter

Place the flour, sugar, baking powder, baking soda, and salt (if used) into a medium bowl.

Add 2 Tbsp. melted butter, and the buttermilk. 

Mix just until combined.

Place onto a floured surface and knead until pretty smooth. The dough will be soft and a little bit sticky still.

Roll out to about 12"x8". Use flour if it is too sticky, but do not over flour dough. Spread melted butter over the dough. I did not measure this amount, you just need to coat the dough.

Place brown sugar and cinnamon on the dough. This I did not measure either, but you can start at 1/2 cup packed brown sugar, if you like a lot of filling just use more brown sugar. I just use enough cinnamon to make a thin coat over the brown sugar.

Roll into a log. Be careful the dough will stick. Just roll gently and take your time. Cut into 8 rolls. Place into a 8" cake pan that has been brushed with melted butter.

Use the remaining 2 Tbsp. of melted butter (from the dough) and brush over the tops of the rolls.

Place into an oven at 425F. Bake for about 20 mins. Until golden brown, they will look like the picture above. 

Top with a glaze or frosting of your choice. I usually use a powdered sugar and water glaze 2 1/2 cups powdered sugar and 3-4 Tbsp water, mix together until smooth. You can replace the water with pretty much any type of juice or extract. (I have used maple extract, lemon juice, and orange juice (fresh from the orange))

Enjoy!

Maple Bars (Doughnuts)

I can't believe how long it has been since I have last posted! I caught a cold, which isn't fun :( but, I am back, and trying to catch back up with my posts. I still need to post 5 more after this one! So, today is going to be a good day for you guys!

When I go out and get doughnuts (which isn't very often, sadly) I always get a maple bar. Hands down it is my favorite doughnut! I have been looking and looking for an amazing doughnut recipe but, alas, I have not been able to find one that produces the same results as a doughnut shop (i.e. light, airy, and fluffy) (so if anyone has a recipe for one like that, I would love you forever! lol). This recipe I found on pinterest (obviously, because that is where I find most of my recipes I try), it is pretty delicious, it just didn't turn out super fluffy, a little, but not super fluffy which is what I was looking for. But, all in all, it yields a pretty darn good tasting doughnut, that everyone should try.

Now, it is for a maple bar, but really the maple is only in the frosting, so if you want you can glaze it with chocolate, strawberry, cinnamon and sugar, powdered sugar. Pretty much anything you can think of.

Maple Bars
adapted from The Food Charlatan

3 Tbsp    Yeast (I use active dry)
1 Cup    Warm Water (to activate the yeast)
1/2 Cup + 1 Tbsp    Sugar, divided
2 Tsp    Salt
1/2 Tsp    Baking Powder
4 Cups    Bread Flour
1/4 Cup    Shortening
3    Large Egg Yolks
1/2 Tsp    Vanilla

Oil for frying


Maple Frosting
2 1/2 Cups    Powdered Sugar
3-4 Tbsp    Maple Extract (or any flavor extract or juice you want)


For the dough:

Combine the Yeast, warm water, and 1 Tbsp sugar in the bowl of a mixer and let stand for 5-10 mins, until bubbly and frothy.

Combine the sugar, salt, baking powder, and flour into a separate large bowl, set aside.

when bubbly, add the shortening, egg yolks, and vanilla.

Mix with the paddle attachment for 1 min, to break down the shortening.

Add 1/3 of the dry ingredients, mix on low until combined, repeat with the next 1/3 of the dry mix.

Switch to dough hook and add the last 1/3 of the dry ingredients.

Mix on low until completely combined, then turn up to medium speed and knead for 2 mins.

*If necessary add a little bit of flour to keep dough from sticking to side*

Prepare a baking sheet by sprinkling flour on it. When done kneading, place dough onto baking sheet, and press to form a 6" X 6" square. Put a little flour on top of dough and cover with a cloth. 

Place pan into the oven, and put boiling water underneath at the bottom of the oven. Let rise for about an hour (or until double in size).

When dough is done rising, roll into an 11"x12" rectangle.

I used a pizza cutter to trim off the edges, and cut the dough into 12 rectangles about 5"x2".

Place the cut bars back onto floured sheet pans. Do not cover them this tim. Place into oven, with boiling water at the bottom. Let rise for 30 min (or until double in size).

When dough is almost done rising place 2-3 inches of oil in a large pot. Heat to 350F (use a candy thermometer). When oil is ready fry 2 doughnuts at a time, until golden brown on each side, it does not take long to fry. 

Let drain on a paper towel, let cool so they are not burning hot. 

For the frosting:

Mix powdered sugar and maple extract together until smooth, and is a drizzling consistency.

When doughnuts are a little cooler, dip the fluffiest side into frosting.

Enjoy!