cinnamon rolls

#AppleWeek: Apple Cinnamon Rolls

~ lk529 ~ 14 Comments

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It’s the second day of #AppleWeek and time for my first recipe! I will be sharing three recipes throughout the week and decided to break them into a breakfast dish, a savory dish, and a dessert.

I’ve already done a German apple pancake this year, so naturally the next logical step is cinnamon rolls.

We love cinnamon rolls and when I make them from scratch the weekend just seems that much better. Instead of going with my typical Christmas morning cinnamon roll dough, I opted for a more busy morning friendly recipe – one hour cinnamon rolls.

Apple Cinnamon Rolls

Ingredients for Rolls:

  • 1 C warm milk (105-110 deg F)
  • 4 1/2 tsp instant yeast (I used Red Star Platinum)
  • 1/2 C sugar, divided use (I used Dixie Crystals)
  • 1 tsp salt
  • 1 egg
  • 1/3 C vegetable oil
  • 4-4 1/2 C flour
  • 1/3 C butter, at room temperature
  • 1 C brown sugar
  • 1 1/2 tbsp cinnamon
  • 1 apple, peeled and finely diced

Ingredients for Icing:

  • 1/4 C butter, at room temperature
  • 2 oz cream cheese, at room temperature
  • 1 1/2 tsp light corn syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 1/4 C powdered sugar

Steps:

  1. Dissolve yeast and 1 tbsp sugar into the warm milk. Let proof 5 – 10 minutes.
  2. Place 4 C flour, remaining sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment. Add the yeast mixture and stir on low. Add the egg and oil. Once the dough starts to come together switch the paddle attachment for the dough hook and knead 5 minutes. Add flour 2 tbsp at a time, as needed. Let rest 5 minutes.
  3. Preheat oven to 350 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper.
  4. Roll dough out on a floured surface into an 18″ x 24″ rectangle. Spread the dough with the softened butter. Distribute the brown sugar and cinnamon evenly, pressing lightly. Add the diced apple.
  5. Roll the dough lengthwise and gently pinch the seam closed. Cut into 1 1/2″ cinnamon rolls. Place cut side down on the prepared baking sheet. Bake 20 – 25 minutes, until lightly golden.
  6. Make the frosting: In a medium bowl, whip together the butter and cream cheese using a hand mixer. Add in the corn syrup, vanilla, and lemon juice. Mix until incorporated. Add in the powdered sugar and mix until smooth.
  7. Allow cinnamon rolls to cool slightly before frosting.

*This recipe is adapted from Lauren at https://www.laurenslatest.com/1-hour-cinnabon-cinnamon-rolls-best/*

Apple Cinnamon Rolls for #AppleWeek from Sew You Think You Can Cook

Dreamfarm provided #AppleWeek bloggers with a set of their Levups and a set of Levoons and my kids instantly became obsessed with them (see!). Firecracker can’t wait to help with baking even more than usual when I pull out these helpful gadgets.

Dreamfarm

When it comes to baking, precision in measurements is key to achieving that perfect cake or bread. These products help make that possible. They have a leveling scraper that you can pinch across the top of your measuring cup/spoon. It’s pretty fun. (Check out my Instagram video of the Levups in action here!)

Don’t forget to enter the giveaway for your own set of Levups and set of Levoons, and check out some great apple recipes:
Apple Almond Butter Manchego Grilled Cheese from A Kitchen Hoor’s Adventures
Apple Almond Chicken Salad from Books n’ Cooks
Apple Bacon Jam from Corn, Beans, Pigs and Kids
Apple Cinnamon Rolls from Sew You Think You Can Cook
Apple Fritter Pie from Dad What’s 4 Dinner
Apple Nachos from Simple and Savory
Apple Pecan Chicken Salad from The Chef Next Door
Apple Turnovers from A Day in the Life on the Farm
Applesauce Cake with Soft Caramel Cream Cheese Frosting from Cooking With Carlee
Autumn Apple Sipper from Culinary Adventures with Camilla
Bavarian Apple Oatmeal Streusel Cheesecake from All That’s Jas
Caramel Apple Cupcakes from Amy’s Cooking Adventures
Grilled Apple Tossed Salad from Jolene’s Recipe Journal
Mini Apple Muffins with Oatmeal Streusel Topping from Family Around the Table
Nutmeg Apple Conserve from Feeding Big
Red Cabbage with Apple from Palatable Pastime
Roasted Apple and White Cheddar Soup from 4 Sons ‘R’ Us
Sauerkraut & Sausage with Apples from House of Nash Eats

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Carrot Cake Cinnamon Rolls #EasterRecipes

~ lk529 ~ 21 Comments

What do you do when you can’t sleep?

Do you just toss and turn, stare at the dark ceiling and hope for rest to return?

Well, today (yesterday) I decided to do something productive with my restlessness. Maybe I’ll be regretting that later, but I was tired of feeling like I was keeping the hubs awake. (Pun unintended.)

So what did I do?

Wash dishes.

Everyone washes dishes at 2am, right?!

I don’t know why I couldn’t sleep. I have a slight head cold, but it’s nothing to write home about. (Hopefully this “just wake up” decision doesn’t come back to bite me with that cold. I’m off to get some Nyquil tomorrow!) I keep having these parenting dreams that seem all too real, involving unplanned pregnancy and horrible mothering.

I think the real culprit has something to do with the first of three preschool tours lined up this month in the morning. All yesterday, while he was playing with his trains and talking up a storm, I just looked at him and thought, “When did you get so big?”

We aren’t looking to start Firecracker in school until the Fall – he’ll be 3 and {hopefully} potty trained by then. He is definitely interested in going to school. My boy is such a social butterfly, it’s just something we need to do for him. He’ll be attending VBS at our church this summer, so it’ll be a great test! (Yep, typing that reminded me to go register him now. Look at all of the productive things one can get done in the 2 o’clock hour!)

Who knew picking a preschool would be such a big decision!? I have a spreadsheet on my computer with our top choices, breaking down stats, including the insane cost that is preschool. We’re only considering 2 or 3 times a week, and half days. Yikes!

Maybe typing out these thoughts will help calm my mind and I’ll be able to go back to sleep soon. Odds are I’m going to end up asleep on the couch, computer in lap!

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Absolutely none of that intro story has to do with the Carrot Cake Cinnamon Rolls I’m sharing with today’s Holiday Fun with our Blogging Friends group. Except that I have to write this post and might as well do it at 2:45 in the morning, right? That way I don’t have to pull out my computer during playtime with my growing boys!

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Yesterday, I shared Carrot Cake Pancakes that came with a confused maple cream cheese topping. All of that leftover maple mixture didn’t go to waste. I simply made cinnamon rolls the next day! Carrot Cake Cinnamon Rolls, of course.

Carrot Cake Cinnamon Rolls

Ingredients for the dough:

  • 1 packet active dry yeast
  • 1 C warm water
  • 3 tbsp room temperature butter
  • 1/2 C sugar
  • 3 – 4 C flour, plus extra for rolling
  • 1 egg
  • 1/2 tbsp salt

Ingredients for filling:

  • 4 tbsp. butter, softened
  • 3/4 C brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 large carrot, grated
  • 1/2 C raisins
  • 1/2 C chopped walnuts

Ingredients for frosting:

  • 1 block (8 oz) cream cheese, softened
  • 1 C real maple syrup

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
  5. Roll out dough onto a floured surface.
  6. Roll into a rectangle. Spread the dough evenly with the softened butter. In a small bowl whisk together the brown sugar, cinnamon, ginger, and nutmeg. Sprinkle the mixture over the dough. Add the grated carrot, raisins, and walnuts, pressing into the dough slightly. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  7. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
  8. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  9. Meanwhile, make frosting. Using a hand mixer, beat together the cream cheese and syrup. Frost the cinnamon rolls!

Carrot Cake Cinnamon Rolls Sew You Think You Can Cook #EasterRecipes

Be sure to check out these other Easter Recipes:

Cinnamon Crescent Rolls by Tip Garden

Individual Easter Breads by Cooking With Carlee

Tomato Asparagus Quiche by Caroline’s Cooking

Peeps Whoopie Pies by Palatable Pastime

Rosemary Garlic Herb Rib Roast by Family Around The Table

Honey butter Peas and Carrots by Jolene’s Recipe Journal

Pea and Pasta Salad by A Kitchen Hoor’s Adventures

Roasted Eggplant Salad by A Day in the Life on the Farm

In case you missed them, here are the recipes from Monday and Tuesday:

Monday

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Dipped Strawberry Carrots by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

Italian Easter Bread by Palatable Pastime

Carrot Cake Pancakes by Sew You Think You Can Cook

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

#SundaySupper: Recipes with Bacon

~ lk529 ~ 22 Comments

I often find myself sitting on recipes waiting for the perfect time to share them. I simply leave un-blogged dishes on my camera and look through my pictures when I plan out my schedule. It’s very rare that I’ll have something raring and ready to go for a blogging event before the event is announced. Such is not the case with today’s Sunday Supper! As soon as I saw the theme of Bacon announced I was prepared! Gasp! Feeling prepared is something that comes very infrequently now that I’m mothering two small boys – the youngest of whom just started solo standing and trying desperately to take those first steps and the oldest who is embracing those terrible twos at least three days a week.

I find it fitting that the bacon theme follows closely behind the corn themed Sunday Supper. Was it coincidental or planned? I don’t know, you’d have to ask the masterminds behind Sunday Supper to find out. But did you notice how many glorious corn recipes included bacon? I know mine did! And I’ve paired bacon and corn together before, too in stuffed shells. Double yum. I wonder how many of today’s recipes feature corn! You’ll have to scroll past my recipe to find out. Thanks to Erica of The Crumby Cupcake for hosting this weekend.

The cinnamon rolls I’m sharing today are a play off my favorite recipe that we make every Christmas. Instead of cranberries… bacon! And for the frosting, I used leftover glaze from my 3rd anniversary cupcakes.

Bacon Cinnamon Rolls with Maple Glaze

Ingredients for rolls:

  • 1 C warm water (105-110 deg F)
  • 2 1/4 tsp active dry yeast
  • 3 tbsp butter, at room temperature
  • 1/2 C sugar
  • 1 1/2 tsp salt
  • 1 egg
  • 3 1/2 C flour

Ingredients for filling:

  • 6 slices center cut bacon, chopped and cooked
  • 1/2 stick softened butter
  • 3/4 C brown sugar
  • 1 tbsp cinnamon

Ingredients for glaze:

  • 1 1/2 C powdered sugar
  • 1/2 C milk
  • 1/2 C canola oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add the egg, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30-60 minutes) in a warm place. (In the microwave or turned off oven)
  5. Roll dough out on a floured surface into a rectangle. Spread the dough evenly with the butter. Sprinkle with brown sugar, cinnamon, and cooked bacon. (Reserve some bacon for garnish, if desired.) Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  6. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Other options: Freeze the rolls and after thawing let rise until doubled in size or place in refrigerator overnight after rising, bring to room temperature before baking.)
  7. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  8. Meanwhile, make glaze. Whisk together all of the ingredients for the frosting. Pour over the cinnamon rolls! Garnish with extra bacon.

Bacon Cinnamon Rolls with Maple Glaze for #SundaySupper from Sew You Think You Can Cook
Bacon in Appetizers

Bacon in Beverages

Bacon for Breakfast

Bacon for Lunch

Bacon for Dinner

Bacon as a Side Dish

Bacon for Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Yeast-Free Cinnamon Rolls

~ lk529 ~ Leave a comment

I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.

Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.

When I saw these easy cinnamon rolls on Fantastical Sharing of Recipes‘ Best Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.

Yeast-Free Cinnamon Rolls

Ingredients:

  • 3/4 C brown sugar
  • 1/4 C + 3 tbsp sugar, divided use
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 7 tbsp butter, melted, divided use
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • 2 tbsp cream cheese, room temperature
  • 2 tbsp milk
  • 1 C powdered sugar

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
  4. Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
  5. Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
  6. Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2014/03/quick-easy-peasy-buttermilk-cinnamon.html*

Yeast-Free Cinnamon Rolls | Sew You Think You Can Cook

 

Cranberry Cinnamon Rolls

~ lk529 ~ 5 Comments

Christmas morning is the most magical time of the year. Kids wake up to the discovery that Santa arrived – cookies eaten and gifts under the tree. Parents are overjoyed by the wonder upon their kids’ faces. Families come together to celebrate. And breakfast is always perfect. I don’t know if it’s the same as the theory that “everything tastes better on vacation”, but on Christmas morning the breakfast is sweeter.

Cinnamon rolls have always been one of my favorite treats, and I can never pass up a Cinnabon at the airport. My favorite part isn’t the gooey, cinnamony center that everyone desires, I save that bite for someone else to savor. I love the dough and the frosting. To me the cinnamon simply adds a nice depth to the flavor profile.

Always wanting to make my own, I’ve gone through many trial-and-error attempts at baking cinnamon rolls from scratch. Either the yeast didn’t bloom properly or the flavor was just lacking. I couldn’t give up though, I kept searching for the perfect recipe. And a few years ago I found it with these Orange Cranberry Cinnamon Rolls by The Novice Chef.

Making the cinnamon rolls does take about an hour and a half so Mom and I would made them on Christmas Eve after church, covered them, kept them in the fridge, and then baked them in the morning while presents are being opened. Another option is to make them in advance, freeze them, and let them thaw Christmas Eve night. Let them rise and then bake in the morning.

Making Cinnamon Rolls

Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls

Ingredients for the dough:

  • 2 packets active dry yeast
  • 2 C warm water
  • 6 tbsp room temperature butter
  • 1 C sugar
  • 7 1/2 C flour, plus extra for rolling
  • 2 eggs
  • 1 tbsp salt

Ingredients for filling:

  • 8 tbsp room temperature butter
  • 1 1/2 C brown sugar
  • 8 oz fresh cranberries, chopped
  • 2 tbsp cinnamon

Ingredients for frosting:

  • 4 tbsp room temperature butter
  • 2 C powdered sugar
  • 2 tbsp milk

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
  5. Divide dough in half and roll out onto a floured surface.
  6. Roll one half into a rectangle. Spread the dough evenly with 4 tbsp of softened butter. Sprinkle with 3/4 C brown sugar, half of the cranberries, and 1 tbsp of cinnamon. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  7. Repeat step 6 for the other half of the dough.
  8. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
  9. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  10. Meanwhile, make frosting. Whisk together all of the ingredients for the frosting. Frost the cinnamon rolls!

Cinnamon Roll

Mini Cinna-Crescent Rolls

~ lk529 ~ 1 Comment

For as long as I can remember, I’ve had cinnamon rolls for Sunday breakfast. Not the slave in the kitchen home made cinnamon rolls, the pre-made refrigerated dough in a can kind. My brother and I actually still prefer them to the “real thing”. Now that I’m “all grown up” and married, I still buy them! 

Before going to sleep last night, my husband was already looking forward to cinnamon rolls for breakfast. Unfortunately we didn’t have any. But I wasn’t about to disappoint! I had a can of crescent rolls so I decided to wing it. The experiment was successful so now the photographs won’t be going to waste! A blog post has been born. 🙂

Mini Cinna 1 Mini Cinna 2 Mini Cinna 3 Mini Cinna 7Mini Cinna 4 Mini Cinna 5

Mini Cinna-Crescent Rolls

Ingredients:

  • 1 can crescent rolls
  • 1/2 C brown sugar
  • 2 tsp cinnamon
  • 1 C powdered sugar
  • 1 tbsp + 1 tsp milk

Steps

  1. Preheat oven to 375 degrees F. Grease a 9″ round cake pan.
  2. Unroll crescent dough, making a rectangle out of two crescents. Over lap and press the seam together. Repeat making a total of 4 rectangles.
  3. Mix brown sugar and cinnamon.
  4. Top each rectangle of dough with a good heaping tablespoon of the brown sugar cinnamon mix. Roll along the longest edge. Cut into 1-2″ rolls. Place cut side down in cake pan. Bake for 15-18 minutes.
  5. Make frosting by whisking the powdered sugar and milk. Add more milk 1/4 tsp at a time if needed. Drizzle frosting over Mini Cinna-Crescent Rolls.

Mini Cinna 6