Showing posts with label cinnamon rolls. Show all posts
Showing posts with label cinnamon rolls. Show all posts

Monday, July 21, 2014

Campfire Cinnamon Rolls

I'm sorry I've been gone. I know there was no excuse. We have returned from vacation. We stayed on the shores of Lake Champlain in Vermont. It was beautiful. The kids went swimming, canoeing, and tubing. They ate marshmallows and ice cream. What a great time! Since we had a fire, I decided to try making orange infused cinnamon rolls. I covered most of the rolls and the inside was gooey. The kids didn't want me to change them. The ones I left the top part of the orange off were fluffy. I had to make one of the rolls without the top since the kids ate my orange. If I'm camping, I would make this easy recipe again.
Orange Infused Cinnamon Rolls (makes 8 rolls)
8 oranges
1 can of unbaked cinnamon rolls tub with frosting

  1. Cut the oranges in half. 
  2. Scope out the orange to create a shell. (Eat the scooped out filling.)
  3. Place one of the unbaked cinnamon rolls inside half an orange shell.
  4. Place the other half of the orange shell on top.
  5. Wrap with tin foil.
  6. Place the orange wrapped cinnamon rolls onto hot embers of the campfire.
  7. Allow the cinnamon rolls to cook for at least 13 minutes or until desired doneness. 
  8. Top with the frosting inside the tube of cinnamon rolls.
Recipe adapted from The Kitchen.

One year ago................................I made NB Chocolate PB Bars.
Two years ago..............................I made Berry Lemonade.
Did you already know..................
-Lake Champlain was formed by glaciers during the Ice Age.
-In 1609, Explorer Samuel de Champlain stumbled upon Lake Champlain.
-Samuel de Champlain was the first European to map the Great Lakes.

Friday, March 21, 2014

Maple and Brown Sugar Cinnamon Rolls

In Maine, the fourth Sunday of March is typically Maple Sunday. So, we will be bringing the children to one of the many sugarhouses to see how maple syrup is made. My husband's favorite is when he tries the maple syrup over ice cream. I think this year we will be joining my sister since it happens to fall on her birthday!
Maple and Brown Sugar Cinnamon Rolls
2 medium russet potatoes, peeled and cubed
3 (1/4 oz.) packages of instant yeast
3/4 cup sugar
1 cup unsalted butter, melted
3 eggs
2 tsp salt
5 cups all purpose flour
4 cups bread flour

1/2 cup maple syrup
3 cups brown sugar
1 Tbsp cinnamon
1/4 tsp salt
1/4 cup all purpose flour
1 cup unsalted butter, melted

2 1/2 cups powdered sugar, sifted
1/4 cup maple syrup
1 tsp milk


  1. In a large pot, boil the potatoes in water until tender about 10 minutes.
  2. Remove 3 cups of the potato water and set aside.
  3. Drain the potatoes and mash. Place in a large bowl and set aside.
  4. Allow the potato water to cool to 110 degrees F.
  5. Add the yeast and 1 tsp of sugar to the cooled potato water. 
  6. Allow the yeast to sit for 5 minutes to proof.
  7. Add the yeast to the large bowl with the potatoes.
  8. Add 3/4 cup sugar, the melted butter, eggs, and salt. Whisk the mixture together.
  9. Add 3 cups of all purpose flour to the potato bowl and stir until incorporated.
  10. Add 4 cups of the bread flour and mix until incorporated. 
  11. Add the remaining all purpose flour and mix until the dough is no longer very sticky. (More flour may be needed.)
  12. Cover with greased plastic wrap and leave in a warm place until the dough doubles in size about 1 hour.
  13. Punch down the dough and recover. 
  14. Place in the refrigerator overnight.
To make the filling:

  1. In a medium bowl, gently combine the maple syrup, brown sugar, cinnamon, salt, and flour. Set aside. 
  2. Grease 2 9x13 inch disposable pans with butter and nonstick cooking spray. Set aside. 
  3. Remove half of the dough from the bowl and place onto a floured surface.
  4. Roll the dough into 1/4 inch thick rectangle.
  5. Spread the melted butter over the dough.
  6. Sprinkle the maple filling over the top of the dough.
  7. Starting on 1 of the long side of the dough, carefully roll the dough tightly to the other side to form one long cylinder.
  8. With a sharp serrated knife, cut the roll into 2 inch slices.
  9. Place the slices with the cut side down into the greased pan. Leave about an inch apart between each slice. 
  10. Allow the rolls to rise for an hour in a warm place until puffy.
  11. Preheat oven to 375 degrees F.
  12. bake the rolls for 20 minutes or until light brown.
  13. Remove the rolls from the oven. Set aside.
To make the icing:

  1. In a small bowl, combine the powdered sugar, maple syrup, and milk. 
  2. Spread the icing on top of the rolls while warm.
  3. Serve immediately or once cooled. 
Recipe adapted from The Pastry Queen Cookbook.

One year ago.....................................I made PB Oreo Brownie Cupcakes.
Two years ago...................................I made Milk Chocolate Cookies
Did you already know....................
-In one season, a maple tree can produce 40 quarts of sap which will make only one quart of syrup. 
-The modern maple syrup producers use tubing that transports the sap to the sugarhouse.
-Here is a website of some of the sugarhouses participating in Maple Sunday.

Thursday, December 19, 2013

Gingerbread Cinnamon Rolls

Growing up, my Dad would make gingerbread houses every year. The house would smell so good. The gingerbread didn't taste very good since it had to be hard for a good foundation. He did a good job and won several contest. He even sold a couple of his houses. He also made his cinnamon rolls too. I figured it was easier to make gingerbread cinnamon rolls then make a gingerbread house. When my husband tried these cinnamon rolls, he said they tasted just like candy. My daughter even brought one to school for lunch. I will definitely make these cinnamon rolls again soon. Next time, I will roll them tightly so they don't look like a pretzel. It didn't affect the taste.
Gingerbread Cinnamon Rolls
2 1/4 cups milk
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
1 package active dry yeast
4 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup molasses

1/2 cup melted butter
2 Tbsp cinnamon
3/4 cup sugar

1 cup powdered sugar plus more for sprinkling on top
 1/4 cup milk
3 Tbsp butter, melted
pinch of salt

  1. Prepare 2 pie pans by lightly spraying with nonstick cooking spray. Set aside.
  2. Dough Assembly:
  3. In a large saucepan, heat the milk, vegetable oil, brown sugar, and sugar over medium heat. Do not allow to boil.
  4. Remove from heat and set aside to cool to around 100 degrees F.
  5. Sprinkle the yeast on top of the heated milk mixture. 
  6. Add 4 cups of flour and mix until just incorporated.
  7. Cover and allow dough to rest for 1 hour or doubled in size.
  8. Add the baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, molasses, and 1/2 cup flour. Stir until incorporated.
  9. Roll out the dough onto a lightly floured surface.
  10. Make the filling by combining the melted butter, cinnamon, and sugar.
  11. Evenly spread the filling over the dough.
  12. Roll the dough tightly until rolled into one long colander.
  13. Slowly, cut the dough into 1 1/2 inch slices.
  14. Place the slices into the pie pans. Leave about 1/2 inch space between each roll.
  15. Allow the dough to set for about 30 minutes.
  16. Preheat the oven to 375 degrees F.
  17. Bake the cinnamon rolls for 13 minutes or until golden brown.
  18. Icing Assembly:
  19. In a small bowl, combine the powdered sugar, butter, and a pinch of salt.
  20. Once the cinnamon rolls are removed from the oven, drizzle the icing on top.
  21. Allow to sit for about 5 minutes before dusting lightly with powdered sugar.
Recipe adapted from The Pioneer Woman Cooks cookbook by Ree Drummond.
Two years ago.........................I made White Chocolate Covered Pretzels.
Did you already know................
-Cinnamon rolls were created in the Middle Ages.
-In Sweden, a cinnamon roll with no icing is called kanelbulle.
-In Europe, cinnamon rolls tend to be topped with pearl sugar. 

Tuesday, December 27, 2011

Cinnamon Rolls

My Dad would make cinnamon rolls once a year. He would make so many rolls we would be eating them for weeks (at least it seemed that way). He would also give a lot of the cinnamon rolls away to friends.
Since my children love cinnamon rolls, I figured it would be a nice treat to make for the holidays. I have made this recipe before. The recipe makes a lot of rolls so I recommend following in my Dad's example and sharing. The recipe does freeze well just in case you do not want to share. I made 7 pie pan of these cinnamon rolls so be prepared to make new friends. I used skim milk in the recipe since that is what we had in the house.
Cinnamon Rolls
4 cups of milk 
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 tsp) active dry yeast
9 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp salt

2 cups butter, melted plus more to coat the pans
1/2 cup ground cinnamon
2 cups sugar
7 disposable foal cake/pie pans

2 lbs. powder sugar, sifted
1/2 cups milk
6 Tbsp butter, melted
1/4 cup brewed coffee, decaffinated
1/4 tsp salt
1 Tbsp maple syrup

  1. Heat the milk, vegetable oil, and sugar in a large saucepan just to below a boil over medium heat.
  2. Let the milk mixture cool to warm (around 110 degrees).
  3. Sprinkle the yeast on top of the milk mixture and let it sit for 1 minute.
  4. Add 8 cups of flour and stir to combine. 
  5. Cover the mixture with a clean kitchen towel and set aside in a warm place for 1 hour.
  6. After the hour, add the baking powder, baking soda, salt, and the remaining 1 cup of flour to the mixture. Stir to combine. (Store in the refrigerator up to 3 days or prepare rolls immediately after chilling for one hour first.)
  7. Punch down the dough after chilling. 
  8. Remove half the dough from the pan.
  9. Flour a clean baking surface and roll out the dough thinly to 30x10 inches. 
  10. Pour 3/4 cups of melted butter over the surface of the dough. Spread the butter evenly over the dough. 
  11. Generously sprinkle 1/4 cup ground cinnamon and 1 cup of sugar evenly over the butter.
  12. Working slowly, roll the dough tightly towards the other end of the dough forming a log. 
  13. After rolling to the other end, pinch the dough seams together. Flip the roll so the seam is facing the surface.
  14. Cut the dough into 1/2 inch slices.
  15. Coat the disposal pans with melted butter.
  16. Place about 7 to 9 cinnamon rolls into the pan without overcrowding.
  17. Repeat the process with the other half of the dough. Let the dough rest on the counter for at least 20 minutes before baking.
  18. Preheat oven to 375 degrees. 
  19. Bake the cinnamon rolls for 15 to 18 minutes.
  20. While the rolls are baking, prepare the icing.
  21. In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.
  22. Add the maple syrup and whisk until very smooth. Taste and adjust the icing to taste. 
  23. Drizzle the icing over the cinnamon rolls immediately after the cinnamon rolls are removed from the oven. 
  24. Allow the cinnamon rolls to cool and enjoy/share. 
Recipe adapted from The Pioneer Woman Cooks cookbook.
Did you already know............
-Cinnamon Rolls are called "kanelbulle' in Sweden.
-On Oct. 4th, it is known as National Kanelbulle Bun day in Sweden.
-In Europe, cinnamon rolls are commonly topped with nib/pearl sugar.
-In America, the cinnamon roll is commonly topped with a glaze/icing.