It’s almost Christmas, exactly three weeks from now. Time really flies when you’re having fun, or in my case, when you’re busy.
Having a day job and coming home to a very active toddler who knows that Mommy should be home by 7:30 pm, I’m in luck when I escape for an hour or two of me time to do some baking, get a massage, or go to my yoga class.
Just an update, Alexa is now 14 months old. She likes running after other toddlers and baby-talking to them. She had her share of bumps and falls, but she’s a strong little one… she would stand up, and attempt to do it again! *facepalm* .. and oh, she loves toothpaste commercials and brushing her teeth!
Today, I am sharing with you one of my favorite recipes, the Old-Fashioned Cinnamon Rolls from BettyCrocker.com. I have made Cinnamon Scrolls before, but I feel that this is much, much better!
Old-Fashioned Cinnamon Rolls
3 1/2 to 4 cups plain flour
1/3 cup sugar
1 tsp salt
4 1/2 tsp instant dry yeast
1 cup milk
1/4 cup butter or margarine, room temp
1 large egg
Cooking spray or oil to grease bowl and pan
1/2 cup sugar
2 tsp ground cinnamon
1/4 cup butter or margarine, room temp
1/2 cup raisins (if desired)
1/4 cup finely chopped nuts, if desired
1 cup powdered sugar
1 tbsp butter or margarine, room temp
1/2 tsp vanilla
1-2 tbsp milk
In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
In a 1-quart saucepan, heat the milk over medium heat until very warm (around 45-50°C). Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened.
With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
Spray a large bowl with the cooking spray or wipe with an oiled kitchen towel. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
In a small bowl, mix 1/2 sugar and the cinnamon, set aside. Grease a 9×13-inch baking pan, set aside.
Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
Using your hands or a rolling pin, flatten dough into a 10×15-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
Move the oven rack to the middle position of the oven. Heat the oven to 180°C. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
This recipe yields 15 rolls, but because I stretched the roll longer to make the diameter about 3-inch, I was able to make 30 rolls. The size was just perfect, and I was able to share it with more friends!
Lightly oil mini donut pan and set aside (I used mini muffin pans).
In a medium bowl, cream together the butter and sugar.
Add the egg, milk, and vanilla and mix until combined (mixture will look curdled).
Mix in the baking powder, then the salt.
Mix in the flour just until combined.
If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe into the pan only filling 1/2 of the way fill. If using the mini muffin pan, fill each well 1/2 full.
Bake at 165ºC for 8-10 minutes.
Allow to cool slightly before dipping in topping
Melt the butter for the topping and combine the cinnamon and sugar
Dip each donut lightly in butter then roll in cinnamon and sugar.
I just love cinnamon! Remember the cinnamon scrolls we had a few weeks ago? Click here in case you missed it.
Since I used mini muffin pans for this recipe, I had little munchkin-like donuts which I like because it’s bite-sized. For parties, I feel that having bite-sized desserts is best because the guests can try and taste whatever they find interesting on the table, and just come back for second serving or more of what they want best.
The toppers are free printables, links you can find in my previous post.
Everyday I am thankful for all the wonderful blessings that I have been showered with. But today is extra special because it’s my birthday. I am thankful for another year of life full of love and happiness. What made it even more special is that I spent it in our new home and with the best gifts that God has given me… my loving hubby and our growing baby girl who we will be welcoming to the world and to our family next month.
And so for my birthday, I baked my own birthday cake. I made another favorite, carrot cake with cream cheese frosting! It has cinnamon, which I love, and I am able to use the leftover cream cheese frosting from hubby’s birthday cake.
I tried to style it using this free printable which I found on Pinterest. Cute, isn’t it? I want to do something like this again for my baby shower. Of course, it has to be more colorful, pink and girly!
Here’s the link to the original recipe. She’s right, the cake was amazing hubby thinks it’s the best one I’ve baked so far! And my friends loved it too! She also took such lovely photos which made the recipe so easy to follow.
1 1/4 vegetable oil (I used canola oil)
1 cup brown sugar
1 cup white sugar
3 tsp vanilla extract
2 cups all purpose flour (I used cake flour which made the cake lighter and fluffier. Just now, I found this post on how to turn all purpose flour to cake flour. Good to know just in case cake flour is not available. It’s quite difficult to find it in nearby supermarkets.)
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tsp ground cinnamon
3 cups (about 3 sticks) of grated carrots (hubby grated for me ‘coz it requires muscle power)
1 cup chopped pecans (I used cashew and macadamia nuts. It was good!)
Start by preheating the oven to 175 degrees Celsius. Then spray pam or spread butter/oil and flour a 9×13 inch pan
Combine the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Mix.
In a separate bowl, combine wet ingredients: brown and white sugar, eggs, vanilla, and oil. I mixed using a wooden spoon to avoid over beating of the eggs.
Incorporate the dry ingredients with the wet in three equal batches. I used a mixer for this step.
Mix in the grated carrots by hand to avoid over beating. Then fold in the nuts.
Bake in the oven for 40-50 minutes. I set the timer to 45 minutes but checked at the 40-minute mark, as recommended.
Cream cheese frosting:
(I used the leftovers from hubby’s cake birthday cake, but added some more cream cheese and butter to create a lighter texture. I think this recipe is less sweet than the one I used before. I would definitely try the next time I make this.)
1/2 cup butter (1 stick) softened
8 ounces cream cheese (1 stick) softened
3 1/2 cups confectioner’s sugar
1 tsp vanilla extract
1 cup chopped pecans (optional)
First add the butter and cream cheese then sift the 3 1/2 cups of powdered sugar. This makes the frosting smooth.
Mix until you get the consistency you want.
This is a recipe worth trying, and repeating… over and over again!
My birthday is ending in half an hour. Today has gone by so fast! I greatly appreciate all the love and wishes sent to me by family and friends.
For now, birthday girl is signing off… Good night!
Today is DIY day. We are painting our old dark brown console white. But that post would be for later ‘coz we are still working on it.
I am not allowed to get long exposure to paint fumes so after just a few brush and roller strokes, hubby would fill in and do most of the work. So while he’s at it, I thought of baking some cookies for him and for a friend who’s visiting tomorrow.
Mix the butter and sugar together until completely combined.
Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated. (I used them, ‘coz I love cinnamon!)
Stir in the flour then the raisins and oatmeal until combined.
Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking. (You can use ice cream or cookie scoop for this. I don’t have any of those so I used 1/4 cup measuring spoon and pressed to half of it, which resulted to a big chunky cookie.)
Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes. (I baked mine for 12-15 minutes.)
My new poster in the kitchen… Keep calm and COOK!
Total yield: 30 pcs of big chunky cookies! They aren’t as sweet as I expected them to be, but I love them! Not a sweet tooth, anyway…
If I were to make them for the baby shower, I would make them smaller and bite-sized.
Yesterday, I have finished unpacking all our clothes, and sorted them to what we will still use (for my clothes, I segregated them as well to maternity and non-maternity) and what we can already give away. Next would be ironing them, but that can be delayed for tomorrow. Today is baking day.
I love cinnamon. I love cinnamon bread rolls, and putting cinnamon powder on my decaf coffee frappucino (just the thought of it makes me drool). And when I saw the gorgeous photos of the Simple Sunday Cinnamon Scrolls post by Baking With Gab, I just can’t wait for Sunday to do this. Hence, I did it on a Friday morning!
3/4 cup milk
40g butter, softened
3 cups plain flour
7g package instant yeast
1/4 cup white sugar
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
½ tsp vanilla
3 tsp water
¼ cup icing sugar
Heat the milk in a small saucepan until it comes to a boil and starts to bubble up the sides, then remove from heat. Mix in your butter, stirring until it’s melted. Set aside to allow it to cool.
In a large mixing bowl, combine 2 cups of the flour with your yeast and sugar. Add water and egg, then the warm milk/butter mixture. Give it a good mix to ensure it is well combined.
Add in your remaining cup of flour (do it 1/3 of a cup at a time) and try to press the flour into the dough. You may not need all of the last cup of flour – when you have a cohesive lump of dough that is easily pulled away from the sides of the bowl, it’s ready.
Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. You can also do this with a few rotations of your mixer’s bread hook.
Cover the dough with a damp cloth and let rest for 10 minutes.
In a medium-sized bowl, mix together the brown sugar, cinnamon and softened butter. The softer your butter is, the easier it will be for you to make the delicious cinnamon paste.
After making the cinnamon paste and letting the dough rise for 10 minutes, roll out your dough into approximately 30cmx24cm (12×9 inches) rectangle.
Spread your dough with the cinnamon paste as evenly as you can. Try to spread it right to the edges of your dough.
Roll the dough up by taking one of the longer edges and folding it in on itself, over and over.
When you’ve got a cinnamon sausage, pinch the ends shut and cut into about 12 even pieces using a thin, sharp knife. Mine was long enough to be sliced into 13 pieces.
Grease a 23cm cake tin and assemble them so they’re cosying up against one another. Allow some gaps as they will expand. Cover with the damp cloth again and allow them to rise on a warm place for 15-30 minutes. The longer you leave them to rise, the puffier they will become.
before and after letting it rise for 30 minutes
While the scrolls rise preheat the oven to 190°C. Pop the scrolls in the oven for 20 minutes, or until browned.
Set your cake aside to cool a little. Serve warm, drizzled with runny vanilla icing. You can also sprinkle with some sugar and cinnamon on top for an added crunch.
The kitchen was filled with the smell of cinnamon, it was heavenly!
Hubby woke up just in time to have this for breakfast. It would be nice to have it with coffee, but for some reason, he’s cutting back on caffeine intake as much as I do.
It was really yum! Thanks Gab for the great recipe!
Have a wonderful weekend, guys!
P.S. Happy 48th birthday, Singapore! Thanks for being my home for 7+ years.