Homemade Cinnamon Rolls (swoon-worthy!)

 

How many of you remember your very first time on the internet? 

Do you recall what you did, or what you found? I do. Somehow I came upon the alleged recipe for Cinnabon Cinnamon Rolls. I have no idea what site it was, or where I found the recipe, but I wrote it into my recipe binder. I found the same recipe (except for the icing) on Allrecipes, so that's where I'm giving credit.

Whether this is the real recipe or not (I doubt it), I really don't care, because I've been making these babies for over 15 years and everyone who has them, practically swoons when they eat them. My father constantly asks me to make them when he's visiting, and my son, who doesn't really go looking for sweets, LOVES these buns! It's definitely a great recipe, but keep in mind what I keep repeating over and over: if you don't use the best ingredients, your cinnamon rolls won't be "swoon-worthy"!

When I made these yesterday morning, I don't think I was quite awake when I started measuring ingredients. I wanted to double the recipe, but instead of one cup each, I accidentally put 2 cups each of water and buttermilk, essentially quadrupling it instead!
All I can say is that some neighbors and the local firemen at the fire station were happy campers yesterday! I would strongly advise against making 4x the recipe, unless you need about 50 cinnamon rolls and plan on staying in the kitchen for hours! 

Because I was making so many cinnamon rolls, I iced them when they were completely cool. If you ice them while still warm, they will have more of a glaze on top, as the icing slightly melts. You could even drizzle it on, whatever your preference is. I make half the amount of icing as the original recipe as I personally don't like an inch thick of 'sweetness' on top of my cinnamon roll, but feel free to adjust it to your own liking.

 

HOMEMADE CINNAMON ROLLS 

slighly adapted from Allrecipes

makes 12 rolls

Ingredients

Dough

1 packet (1/4 oz) of yeast (I have used less with perfect results)

1/2 cup (4 oz) warm water (105-115ºF)

1/3 cup (2 1/2 oz) sugar (plus 1/2 tsp)

1/2 cup (4 oz) warm milk (I use buttermilk)

1/3 cup (2 1/2 oz) melted butter

1 tsp salt

1 egg, slightly beaten

about 4 cups (17 1/2 oz) all purpose flour (more or less to attain a firm, yet slightly sticky dough)

Filling

1/4 cup (2 oz) melted butter (good quality, like Kerrygold or Plugra) plus more for trays

1/2 cup (3 1/2 oz) brown sugar

1/4 cup (2 oz) sugar

1 1/2 tsp cinnamon (if you don't use good quality cinnamon, your rolls will not taste good!)

Brush the inside of two 8" or 9" round tins, or a 9" x 13" tray with melted butter.

NOTE: I made this in my Kitchen Aid mixer, if using a bread machine, simply put all the wet ingredients in first, and top with the flour, placing the yeast in a well in the center and run on 'dough cycle'. 

Place the water, yeast and 1/2 teaspoon of sugar in a large mixing bowl and let rest

while combining the milk, 1/3 cup of sugar, melted butter, 

salt and egg in another bowl or measuring jug. 

Stir this mixture well, then add to yeast and water in bowl. 

Add half the flour and beat until smooth, using the dough hook. 

Add the remaining flour until the dough is firm, but will be slightly sticky.

Cover, and let rise until doubled in size.

Punch down dough after it has risen and let rest for 5 minutes.

Meanwhile, mix the cinnamon with the brown and white sugar in a small bowl.

Roll out the dough with rolling pin into a 7" x 10" rectangle.

Spread the 1/4 cup melted butter on the dough, then sprinkle with the cinnamon

sugar mixture, going almost to the edges.

Pinch the edges to seal.

Roll the dough, starting from the longest edge (see below.)

Cut into quarters using dental floss (unflavored),

then cut each quarter into 3 equal pieces.

Place into buttered tins, and place in oven (unheated) for about 

half an hour or until doubled in size.

Once risen, remove from the oven and preheat oven to 350ºF.

When ready, place the rolls in the center of the oven and bake for 20 to 25 minutes.

While the rolls are baking, make the icing:

Ingredients

1/4 cup (2 oz) good quality butter (most important in the icing!)
1 1/2 cups (6 1/2 oz) powdered sugar
1/2 tsp vanilla
1 to 2 tbsp warm milk or water

Mix all ingredients together, until the icing has a smooth spreading consistency. 

The rolls will continue to rise and be golden brown when ready.

Aren't they lovely?

While still a little warm, spread with the icing.

Now enjoy the "rolls" of your labor! 

Similar types of yeast recipes:

Scottish Cream Buns

Fried Bread Dough

Mrs. Rabbit's Hot Cross Bun Recipe

Fried Bread: A Very Naughty Breakfast...but oh, so worth it!

What exactly is a "naughty breakfast"?

Well, I exercised "moderation" today, and indulged in some bacon fat.

There.

I said it.

I'm not ashamed.

Well, maybe I am, just a little...because I probably shouldn't have fried my piece of homemade bread in the bacon fat, instead of toasting it, but it was SOOOOOO GOOOOOOD! The bread was so crispy and full of bacon flavor; and then that egg was just perfect on top! However, I only had one egg when I could easily have had two, so I actually could have been even more naughty!

I know now that it's all my father's fault, "Try some fried bread", he said. I was only a little girl, how was I to know? I tried it and I loved it. That was it, I was hooked.

This isn't only a British thing, though; I hear they're naughty "down south" too, so I'm in good company. Even Bon Appetit featured 15 Ways to Use Bacon Fat, so maybe I'm being a little hard on myself.

I haven't done it in years...I promise. So if I only do it, say...once every 5 years...then it's okay, right? I'd say it's perfectly permissable to be naughty once in a while...


Excuse me while I go mark my calendar.

 FRIED BREAD (British Style)

bacon (I use naturally cured, nitrate/nitrite free)

bread, preferably homemade 

egg

salt and pepper, to taste

Fry the bacon, reserving the fat in the (preferably cast iron) pan. 

Fry the bread and egg in the bacon fat, side by side.

The bread should be a lovely golden brown color; 

cook the egg as desired (or you can soft-boil it, poach it, etc.)

Place the fried bread on a plate and top with the egg, and a side of bacon.

 Serve immediately with a steaming, hot mug of tea.

Some other BRITISH BREAKFAST ideas~

Crunchy Rhubarb Yogurt

Irish or Scottish Soda Scones (Bannocks)

Scottish Potato Scones

Steak au Poivre (Peppered Steak) - A Luxury Mid-Week Meal in 15 Minutes

How much do you think this Steak au Poivre with a side salad would be at a decent restaurant?

Easily a minimum of $25, right? Multiply that times two, add tax and tip, and the bill has exceeded $60 and that doesn't include a beverage (or other members of the family!) 

I think many people don't realize just how simple it is to make "restaurant-menu meals" at home. When making Steak au Poivre, you can choose your own organic, grass fed steak for much less than half the price you'd pay at a restaurant (of course you do realize for that $25, most places are not serving you quality, organic steaks.)

Before I go any further, I want to explain that one of the main goals I have in writing this blog is to convince people that eating well doesn't have to entail endless hours in the kitchen, or depleting your savings account when you go to the grocery store. In fact, if you are eating out, or ordering in, or buying pre-made meals, it will actually save you money (and your health!)

Also, please note that my photos are grainy on this post because this is what I made for dinner after being at my daughter's swim finals for hours earlier that day, into the early evening. I cooked this at 7:30 p.m., and there wasn't much natural light at that time, therefore, the grainy photos! My point is that if I can make this meal and take pictures in 20 minutes, it'll take you even less time just to make the steaks (the biggest factor in how long it will take is how well-cooked you like your steaks.) The photos you see on my blog is the food my family and I are eating-not some shellac-sprayed, boot polished, painted or photo-shopped food that looks like it belongs on the cover of a food magazine, despite the fact that it is completely inedible!

By the way, I am NOT a steak person, in fact, I will not eat steaks this thick, unless it's prepared this way...so do I really need to talk about the fabulous brandy/cream sauce, combined with the flavor of the crushed pepper on the tender, seared steak? 

I didn't think so.

STEAK au POIVRE (PEPPERED STEAK)

adapted from a Bella Magazine recipe

Ingredients

2 steaks, your choice (preferably organic, grass fed beef) 

2 tbsp. whole black peppercorns*

1 tbsp butter

1 tbsp olive oil

Kosher salt

2 tbsp brandy

1/3 cup (3 oz) heavy cream (you can substitute half and half for less fat)

parsley, to garnish, if desired

*although the steaks are encrusted with black peppercorns, because they are not finely ground, the dish is not very spicy; however, if making this for young children, too, you can omit the peppercorns and serve the plain steak with the sauce (all the alcohol is burned off)

Crush the peppercorns coarsely with a mortar and pestle (or place in a plastic bag and crush with a heavy object, like a pan or rolling pin.)

Place peppercorns on a flat plate or waxed or parchment paper, then press the steaks

 into the peppercorns to coat well on each side. Use all the pepper.

Heat the oil and butter over medium heat, then increase the heat to high and 

sear the steaks for two minutes on one side.

 Turn steaks over and continue to sear the other side for two minutes, then reduce the heat to about medium, season with salt and continue to cook the steaks for the following:

1 or 2 more minutes, each side, for RARE

3 more minutes, each side, for MEDIUM

5 to 6 more minutes, each side for WELL-DONE

 Season the other side with salt, and when cooked to your preference, remove steaks

from pan and place on plate and loosely cover with aluminum foil to keep warm

(you can also keep them in a warm oven.)

 Meanwhile, pour the brandy into the pan, and warm slightly. TURN OFF gas or electric burner, remove the pan from the heat and carefully light the brandy with a match
 (preferably a long one-and keep a tight fitting lid nearby, just for insurance.)
Once the flames have dissipated, return the pan to the burner over low heat..

 then add the cream, stirring well to clean all the flavorful bits from the 

bottom and sides of the pan.

Place the steaks on plates and serve the brandy/cream sauce over the top,
along with a simple side salad, and/or vegetable or baked potato.

 *Tip: you can crush the peppercorns ahead of time, so this meal takes even less time to prepare.

 Other quick and easy (yet delicious) ideas for homemade dinner entrees~

Spaghetti alla Carbonara

Pasta and Beans

Shepherd's Pie

An Open Letter to Joy the Baker re: Better Tasting Oatmeal...No Matter How You Serve It

Dear Joy, I love your blog.

Your culinary skills, paired with your fantastic photography is fabulous enough, but throw in your candid style of writing, and witty humor, and it's no wonder you have 43,255 "likes" (and counting) on Facebook, a successful podcast, and cookbook on shelves of bookstores all across the country.

I was making oatmeal (being from Scotland, I still call it porridge, but I'm afraid that here in the US, that word seems to conjures up images of a little blonde girl and a family of super heat-sensitive bears) the other morning, when my husband asked if I was actually going to put oatmeal on my blog (a big hint was the 23 pictures I was taking of his breakfast before I let him have it), so I told him, "People don't put salt in their oatmeal, and someone has to tell them what they're missing!" Even cooking directions on some packages of oatmeal don't include a speck of salt.

After breakfast, I sat down at my computer and saw your lovely Blackberry Apricot Sunflower Oatmeal, and thought, "I made oatmeal on the same day that Joy the Baker posted an oatmeal recipe! How cool is that?" and I started to read your post.

It was your first line, "You don't need me to tell you how to make oatmeal" that caught my attention. Now, before you assume that I'm going to go on a rant about whether to cook instant, steel-cut, pinhead or another type of oatmeal in water or milk, or tell you that you should soak (or not soak) the oatmeal the night before, or to stir it with a wooden spoon versus a spurtle...I'm not. The only reason for this letter is to say that every sort of oatmeal just tastes better with salt: not a pinch of salt, but enough to make it flavorful.

I have heard so many people say they cannot stand oatmeal, but I wonder how many of them have only tried it without any salt or just a pinch, which really doesn't have enough of an impact on the flavor? Oatmeal (or porridge) without salt, is like pasta without salt, or bread without salt; and although I know there are people who may like unsalted foods, I'd have to hazard a guess that they're in the minority.

Let me clarify, I'm talking about cooking basic oatmeal, so this doesn't change how you serve it; so I'm not suggesting you change any part of your topping of blackberries, dried apricots, seeds and almond milk. Whether sweet or savory, starting with salted water makes a massive difference in the end result; a little salt goes a long way in improving oatmeal's flavor.

All I ask is that you try it, just once: make your lovely Blackberry Apricot Sunflower Oatmeal with more added salt the next time, and taste the difference. I truly think you'll be pleasantly suprised.

Sincerely, and with much admiration,

Christina

P.S. If by some chance you do actually read this, Joy-you seem like such a lovely and down-to-earth person that I didn't feel you would be offended by my letter/suggestion. :) (Fingers crossed!)

*Update (May 3, 2012)- Joy the Baker sent me a tweet...she loved my post!! 

How to Make Oatmeal (Taste Better)

2 1/4 cups water

1/2 tsp Kosher salt (note: Kosher salt is LESS salty than standard table salt) -more or less, to taste (use a little less if making it sweet, a little more if you like it savory)

1 cup oats (top quality, whole grain rolled oats-like Bob's Red Mill)

Put the salt and water in a small pot, and bring to a boil, then add the oats.

Let simmer for about 8 minutes, until the oats are cooked. Taste for flavor;

 it should actually taste good! Add a little more salt if it tastes bland.

Pour into bowls and serve as desired, with added fruit, honey, syrup, 

milk, cream, seeds, sugar, etc. 

Served with honey (on the left) and with half and half (on the right.)

Note: I'm not claiming to be an "oatmeal-maker-extraordinaire,"
in fact, my Dad (who is also from Scotland) usually calls my oatmeal "concrete,"

 because he likes his softer and less thick! 

So please adjust the ingredients to your own liking. but I do believe that if given 

a bowl of unsalted oatmeal versus salted (whether served sweetened or savory), 

that most everyone would agree that the latter is much more flavorful.

This is just my opinion and you know what they say...everyone has one...

Try it and let me know what you think...

Other breakfast yumminess~

Scottish Potato Scones and a British Breakfast Tutorial

Orzo (Coffee Substitue Barley Drink)

Overnight Waffles with Buttery Maple Nectarine Topping

Christina's Breaded Pork Schnitzel

One of the things I enjoy most is travelling.

Of course, how much I love travelling is directly proportional to how much I enjoy the food along the way.  I'm sure this won't surprise you, but food is as important to me as any other aspect of the travel experience. I'm sure most of you can relate, as you don't even have to travel far to have food impact your enjoyment of a night out, or a day trip, for example. If I get in my car and drive to Santa Barbara and have a fabulous time at the beach, taking in the beautiful views, doing a little shopping, and then end it with a horrible meal at a restaurant (for which I had high hopes)...it rather puts a damper on the day. However, if that meal is fabulous, then it's the crowning glory that just makes for a perfect day!

Eating delicious food across the countries of Europe is like hitting the jackpot to me, and when my children were younger, I loved exposing them to new tastes, sights and cultures.

my kids relaxing in front of our hotel in Germany

Twice, I have been fortunate enough to travel from Germany to Italy and back, by car (once on honeymoon, and once with our children). There are so many reasons why I adore making this trip besides being able to take smaller roads, and see quaint, old villages and breathtaking views (which we would miss if we took another mode of transportation), there is the opportunity to sample German, Austrian, Swiss and Italian cuisine all in one trip!

eating wild blackberries

Lindau, Germany

 One of the highlights of visiting Germany and Austria is having "Wiener Schnitzel mit Pommes Frites"...thin, breaded veal which is fried to a golden brown, and served with french fries (chips.) It's such a simple meal, but so incredibly delicious, and it also happens to be Austria's national dish.

my panorama of Innsbruck, Austria (before digital cameras and Photoshop!)

I don't buy or eat veal in the US because calves are not treated as humanely here as they are in Europe (this is also why I buy organic, grass-fed beef as much as possible, and never buy regular beef anywhere) so when I make my version of this meal, I like to use pork.

PLEASE NOTE:  this is not the recipe for traditional Wiener Schnitzel or Schwein Schnitzel, and I am not claiming that this is how these dishes should be prepared; this is in fact, my own recipe for a similar dish.

After you make this once, you won't have to refer back to this recipe, because it's so easy!
If you don't eat pork, you can make this with chicken too; it also tastes great prepared this way.

Make sure to serve with lemon slices or wedges which can be squeezed over the pork! Delicious!

CHRISTINA'S BREADED PORK SCHNITZEL

Ingredients

4 or 5 boneless pork cutlets/chops

Kosher or sea salt

1 egg, beaten with 1 tbsp water and a pinch of salt

flour, to dredge pork (about 3/4 cup)

about 1 1/2 cups (6 oz) plain dry breadcrumbs, preferably homemade

dried thyme (I like Penzey's Spices)

dried parsley

dried herbes de provence

salt and pepper

light olive oil 

Pound the chops in between a sheet of parchment or waxed paper 

until at least double it's size.

(Original size on left, after pounding on right.)

Sprinkle a little salt on each side.

Next prepare a plate with some all-purpose flour to dredge the meat in 

(just start with about 1/3 cup as whatever is leftover will have to be thrown away.)

Put the beaten egg and water in large flat bowl, 

that will accomodate the beaten pork cutlets.

 Now, don't panic, but I cannot be specific with measurements on this part, 

but you really don't need to measure anything, honestly!  

Here's why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you'll have to "top-up" your herbed breadcrumbs a few times.

So take about 1/2 a cup or 2 oz of breadcrumbs and put them in a large flat bowl. 

Add about 1/8th tsp each of thyme, parsley and herbes de provence and a little salt and pepper. Mix together.

Dredge the pork pieces into the flour, then the beaten egg, until completely coated. 

Now dip into the herbed breadcrumbs and set aside on the parchment/waxed paper. 

As the flour and/or herbed breadcrumbs are used, refill the plates with more of each, as needed until all the pieces are coated and ready to cook.

Using a stainless steel or non-stick frying pan, heat some light olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin.

Fry until golden brown on each side, adding more oil as needed.

Remove from pan and place on paper towel lined plate. 

 Keep warm in oven while frying the rest of the pork.

Place on serving platter and garnish with parsley and lemon slices, and serve with your choice of potato, such a french fries, mashed potatoes or baked, and a green vegetable. Applesauce is very good as an accompaniment, as is a fresh green salad.

And to prove to you how simple this is to make. This is the dinner my 14 and 17 year old made for themselves when I went out one evening. Looks pretty delicious, doesn't it?

Looking for other new meal ideas which will make your family want to stay home for dinner?

Individual Shepherd's Pies in Baked Potatoes

Spicy Soba Noodles with Chicken and Peanut Sauce

Italian Sausage and Mushroom RIsotto