Cinnamon is how I roll . . . with these delicious, homemade cinnamon rolls! The cinnamon rolls are made with a rich dough of eggs, milk and butter, rolled out and filled with a cinnamon filling, baked, and drizzled with a cream cheese glaze. Richness and decadence at its best!
For years, I have baked this recipe for my children and friends for breakfast. Each time, it receives rave reviews. It is a family favorite. Once you get the hang of it, the cinnamon rolls are easy to make and it will become one of your family favorites too!
2 pkgs.active dry yeast
1/4cuplukewarm water (110ºF.)
1 3/4cup2 % or whole milk, scalded
1cup2 sticks unsalted butter, while cold, sliced into 1 tablespoon-size pieces; then, set aside to come to room temperature
Cinnamon Filling Ingredients:
1/2cupunsalted butter, melted
Milk Glaze Ingredients:
18 oz.cream cheese, room temperature
3 1/2cupspowdered sugar
Dissolve yeast and 1 T. sugar in water; set aside for 10 to 15 minutes until frothy.
In a bowl, pour the scalded milk over the butter, sugar, and salt; stir together; set aside to cool(110ºF.)
In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and beat about 1 or 2 minutes.
Add the yeast mixture and cooled milk mixture; blend for a couple minutes.
Begin adding the flour, 1 cup at a time. Continue blending on low speed until all the flour is added. The consistency of the dough will be like a thick pancake batter.
Pour a couple of tablespoons vegetable oil into a large bowl, pour the dough into the bowl, lightly coat all side is the dough with the oil. Cover with a clean dish towel; set aside in a warm, draft-free place for 2 hours until it doubles in volume.
Meanwhile, make the cinnamon filling. In a small bowl, stir the sugar and cinnamon together. Make the Milk Glaze.
Preheat the oven to 425ºF.
On a lightly floured silicone baking mat, pour out the dough, roll out the dough 1/2" thick. Brush with melted butter and sprinkle with cinnamon filling.
Trim each long edge, just 1/2" to 1" to make it straight. Cut the dough in half down the center of the long side. Roll each half of the dough up, forming 2 cylinders. With kitchen scissors, cut each dough cylinders into 2" pieces.
Lightly spray a 9" X 13" pan with cooking spray. Arrange the cinnamon rolls in the pan, leaving about an 1/2" between each roll to allow for rising. You might have a few scraps pf dough left over.
Bake in a preheated 425ºF. oven for 25 - 30 minutes. The inside of the rolls should measure 190ºF - 205º. If they are getting to brown before they reach the correct temperature, cover lightly with a piece of aluminum foil and continue baking.
Place on a wire rack. Serve at once!
I prefer to slice and place a couple of cinnamon rolls on a serving plate and drizzle with the icing. Or you could drizzle the icing over the cinnamon rolls in the pan. It's your choice!
Milk Glaze Instructions:
In the bowl of an electric mixing bowl fitted with a paddle attachment, beat the cream cheese for a couple of minutes. Add the milk and vanilla; beat until combined. Add the powdered sugar and continue beating until the milk glaze is smooth.
Cinnamon Roll Directions:
Preheat oven to 425º
Spray 9 x 13' pan with PAM®, set aside.
Melt the butter, set aside.
Lightly flour a Silpat or silicone baking mat, roll out the dough to 1/4" thickness.
Brush dough with butter and sprinkle with cinnamon sugar mixture.
With a pastry wheel, cut the dough in half.
Roll up each section of the dough.
Using kitchen sheers, cut the dough into 1 1/2 inch thick rounds.
Place rolls in a prepared pan, allow 1/4' in between rolls for rising.
Cover with a clean dish cloth and set aside in a draft free location for 30 minutes or until doubled in size.
Bake in a preheated oven for 25 to 30 minutes.
Remove the rolls from the oven and top with the milk glaze or serve the glaze on the side.
Easy to make dinner rolls, because they require only one rise before baking. They are delicious!
1.25-ounce pkg.Active dry east
1/4 CupLukewarm water (110 degrees)
2 1/2CupsAll-purpose flour
2 CupsWhole wheat flour
Proof yeast by emptying contents of package in warm water(110ºF). Add sugar, then set aside. to proof.
Heat buttermilk, salt, baking soda, honey and shortening until all ingredients mix together. Remove from heat, set aside and cool to 110ºF.
Add yeast mixture to buttermilk mixture and stir.
In the bowl of an electric mixer fitted with a paddle attachment, mix flours together and the yeast mixture until the mixture is smooth.
Turn the dough out onto a lightly floured surface. (I use a silicone baking mat.) Cut into small pieces and roll each piece with your hands into a small ball. Place each ball in a greased 9x13 pan. Allow a small amount of space between each ball.
Brush melted butter over the top of the dough, cover and set aside in a warm location for 1.5 hours to rise, until doubles in bulk.
Bake in preheated oven at 400ºF. for 15 to 20 minutes.
Rules: Water should not be hotter than 110 degrees. Check expiration date on yeast package.
Celebrating National French Bread Day by baking New Orleans French Bread!
We are so grateful that the French settlers brought their French bread with them to New Orleans.
If you have a Kitchen Aid mixer you are in luck. With a yeast, flour, salt, a touch of sugar and water + a little time, you can make some homemade New Orleans French Bread.
Mix and knead the dough; cover with a clean dish towel and set aside in an oiled bowl for the first rise.
After 1 1/2 hours, the dough will double in volume.3. Roll out the dough in an 8″ X 13″ rectangle, roll up to form the loaves, place on a silicone baking mat(sprinkled with cornmeal), cover with a clean dish towel and set aside for 1 hour to rise. Preheat oven to 400ºF.
With a baker’s blade, make diagonal slits in the loaves and brush with egg wash.
Throughout Louisiana, loaves of French Bread are served with all meals. Delicious with butter or to scoop up every last bite of gumbo, red beans and rice, or gravy.
2packagesactive dry yeast
2cups warm water (about 110ºF.)
5 - 5 1/2cupsall-purpose flour
egg wash: one egg yolk with 1 tablespoon water
In the bowl of an electric mixer, combine the yeast, sugar, salt, and water. Whisk with a fork until the yeast is dissolved.
Gradually add the flour, 1/4 cup at a time, until the dough comes away from the sides of the bowl. With the dough hook, knead for about 3 minutes.
Transfer the dough to a greased bowl. Turn the dough to oil all sides. Cover with a clean dish towel; put in a warm, draft-free place for 1 1/2 hours or until doubled in size.
Invert the dough onto a lightly floured silicone baking mat. Divide the dough into two equal portions. Roll each portion into a 8" X 13" rectangle. Roll each rectangle up from the long side, seal, and shape ends.
Sprinkle a jelly roll pan lined with a silicone baking mat with cornmeal. Place the loaves on the prepared silicone baking mat, about 3" apart. Cover and let rise in a warm place for about 1 hour.
Preheat the oven to 400ºF. This will take about 30 minutes so begin while the french loaves are rising.
With a sharp knife make several diagonal cuts across the top of each loaf. With a pastry brush, brush the egg wash evenly over the loaves.
Place a cup of hot water in an ovenproof container on the baking sheet with the loaves. Bake for 30 - 45 minutes, or until the bread is golden brown. A properly baked loaf should register a temperature between 195º and 205º. Remove from the oven and cool on wire rack.
Slice and serve. Enjoy!
If you have any leftovers, it is delicious toasted or made into French Toast.
A delicious bread - great for beginner bakers or experienced bakers. It's so easy to make that we enjoy focaccia with daily family meals!
1 1/4cupswater (110ºF.)
2 1/4 t.fresh yeast
3 1/2cupsall-purpose flour
3T.extra-virgin olive oil
2T. fresh rosemary, finely chopped
Serve with plenty of Balsamic vinegar and extra virgin olive oil!
Proof the yeast! In a 2-cup Pyrex® liquid measuring cup, stir the yeast with into the water and sugar; set aside for 5 to 10 minutes; until the mixture bubbles.
In the bowl of an electric mixer, add the flour, salt, olive oil, rosemary, and yeast mixture. Mix everything until it is thoroughly mixed. Leave it in a warm, draft-free place for one hour.
Preheat oven to 440ºF
Place the dough on a silicone baking mat, placed on a jelly roll pan. Flatten the dough out into an oval shape about 1" thick. Press your fingers into it to leave little holes everywhere. Drizzle with olive oil, chopped rosemary and salt and cover with a clean dish towel; set aside for 20 minutes.
Bake in the oven for 15 - 20 minutes until golden brown.
Serve with balsamic vinegar and extra-virgin olive oil.
Enjoy life eat chocolate! Chocolate Meringue Pie made with a creamy, chocolate filling and mile-high meringue will be enjoyed by friends and family!
Tips for easy pie baking:
It’s easier to fit baking into a busy schedule by baking the pie crust the day before you make and serve the pie.
Homemade or store-bought pie crust is good.
Before you begin, read through the recipe a couple of times.
Before you begin baking, measure all of the ingredients.
Before you begin baking, gather all of the kitchen equipment.
Tips for mile-high meringue:
Separate egg yolks and whites when they are cold.
Egg whites should be room temperature for the greatest volume.
Beat the egg whites until frothy, add the cream of tartar and salt; continue beating until soft peaks form; begin adding the sugar a couple of tablespoons at a time until the egg whites are stiff and glossy.
Spread the meringue to the edges of the pie crust, on all sides of the pie, otherwise it will shrink!
Six egg whites is the secret to mile-high meringue!
Genuine food for the soul is homemade chicken noodle soup. There’s just something about a pan of slowly simmering soup on the stove . . . lets everyone know that dinner is in the works. And before long we gather around the kitchen table for nourishment and share the highlights of our day. Simple times!
Chicken Noodle Soup is delicious all throughout the year. It is best made with homemade chicken stock but if you are in a pinch, drop by Stocks & Bondy at the Dallas Farmer's Market and pick up their homemade stock!
1 - 2 poundschicken breast
1onion, coarsely chopped
3quartschicken stock, preferably homemade
2carrots, coarsely chopped
2celery stalks, coarsely chopped
1cupfresh corn kernels
salt and freshly ground pepper, to taste
Place the chicken in a large pot. Cover with water, add the onion and bay leaf. Bring to a simmer over medium-high heat. Adjust the heat, continue to simmer for 30 to 40 minutes. Remove the chicken, cool, cut the meat into bite-size pieces, and set aside.
Add the chicken stock, carrots, celery, and egg noodles to a large soup pot. Bring to a simmer over medium heat, cook for 10 minutes.
Add the corn and chicken. Cook for an additional 5 minutes.