Posts Tagged ‘cinnamon’

From The Great Holiday Baking Book (Ojakangas) comes the first cinnamon bun that wasn’t too dry.  I’ve had rough times with the rolled up buns, usually too dry or over baked.  I did tweak the recipe to refrain from pecans and increased the butter a little, I think that was the ticket for a moist cake-like roll. Those in accredited online culinary colleges would agree that this was the key.

Adapted from Giant Cinnamon-Pecan Rolls by B. Ojakangas


  • 2 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tpo salt
  • 1 Tbsp yeast
  • 1 1/8 cup milk
  • 3 Tbsp butter


  • 2 Tbsp butter, softened
  • 1/4 cup brown sugar
  • 2 Tbsp bread crumbs
  • 3/4 tsp cinnamon
  • 1/3 cup raisins

Pre-heat oven to 375ºF.  Prepare a baking dish with brown sugar and butter, about 2 Tbsp in small pieces scattered over the sugar.

Warm the milk and melt the butter.  Mix the dry ingredients and add the milk and butter.  Stir until a ball forms then leave it covered for 10 minutes.  Turn out on a floured surface and roll out the dough.  Smear with butter.  Sprinkle with filling.  Roll and cut even size pieces.  Snuggle the rolls into the pan and cover to rise until doubled, about 25 minutes.  Bake for 25-35 minutes.  Test that the center is cooked with a skewer.  The texture of this roll is a hybrid of yeast bread and cake, I might of let it rest too long in the initial stage that made it more like cake than bread.  But hey, it’s goooood!

Optional icing as shown was from a can, you can leave it off if you like.

This recipe was added to the Sweet As Sugar Cookie link party here!

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The bread machine came with instructions for cinnamon rolls and I’ve read several forums where everyone suggests finding a suitable recipe for these rolls and do not use the manufacturer’s recipe.  Being generous, I had to try it once.  Bad move.  Should have listened to the bread machine veterans.  I knew it was going horribly wrong when there was a golf ball sized dough ball being whacked around by the paddle.  Drifts of flour were hanging out along the perimeter.  There was no way all that flour could be incorporated at this point.  I began drizzling warm water from a coffee cup into the bowels of the machine, attempting to meld the flour with the ball.  Looking at the recipe again in the middle of this rescue mission, I saw no indication that I read it wrong, it’s just a poorly written recipe!  Or it wasn’t actually tested…

With a spear in my heart, I baked the cinnamon buns with all eight fingers and all eight toes crossed.  I should have taken them out sooner.  The rolls were dry and the whole stick of butter used to coat the skin of the dough was now a pool at the bottom of the pan.  My kids were the only saving grace in this whole ordeal, they polished off the dozen rolls within 24 hours. 

I haven’t let all the gusto out of my sails yet, I searched for a winning recipe to dig me out of this situation to claim redemption and save the bread machine from a dark fate.  This recipe was posted by momadvice with a few hints to improve upon the original recipe found here.  I’ve taken it a step further by introducing butter and raisins to the dough.

Cinnamon Raisin Bun Dough

  • 1 1/4 cup milk, warmed gently to 80ºF
  • 2 tbsp butter, melted with the milk
  • 1/3 cup oil
  • 1/3 cup sugar
  • 1 tsp salt
  • 3 3/4 cups all-purpose flour
  • 1/2 cup raisins
  • 2 1/4 tsp dry active yeast (1 package)


  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon


  • 1/4 cup confectioner’s sugar
  • 1 tsp vanilla extract

Add the ingredients in the bread machine manufacturer’s recommended order.  Select the dough cycle and start.  (You can mix this in a mixer with a dough hook attachment – keep the salt away from the yeast until after it proofs.  I recommend adding the milk, sugar and yeast first, let it proof, then add remaining ingredients.)

Let the machine do the work!


Rolled out and filling installed

Pre-heat the oven for a few minutes and turn it off.  Cover the unshaped dough with cloth and put in a warm oven for 45-60 minutes to double in bulk.  

Second rise completed waiting for the oven to pre-heat

Roll out the dough to about 12 x 15″ and spread with butter. Sprinkle cinnamon and brown sugar over the butter and roll up tightly. Cut into nine large rolls.  Return to the warm oven for 20 – 30 minutes until puffed.

Remove the pan and set the oven to 400°F, place the buns into the oven.  Immediately turn down the oven to 350°F.  Bake for 12 – 15  20-25 minutes. 

Let the buns cool while you prepare the icing.  When the buns are slightly warm drizzle the icing over each sweet decadent bun.

Warm cinnamon bun with icing

I can report that these cinnamon buns are far better than the first batch out of the bread machine.  They are very soft, so much so that I put them back in the warm oven after tasting one.  Next time I would cut the rolls slightly smaller, they rise beautifully and will make up for the lost height this way.  Can’t wait for breakfast tomorrow!

* Serving size: 1 bun      Approximate calories: 300

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Add the flavors of the season to your breakfast with these pumpkin waffles!


I found a secret to crispy and soft waffles, it’s cake flour!  Swap cake flour for all or part of the all-purpose flour used in your favorite waffle recipe and notice what a difference in texture it makes.

To pumpkinize your waffles add the following to your cake flour batter:

  • 1/2 cup pumpkin (canned or left over roasted and pureéd)
  • 1 tsp ginger powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • you can substitute  the spices with 1 1/2 tsp of pumpkin pie spice

Add the spices with the flour.  Save the pumpkin for last and gently fold it in to the prepared batter.  Mix just until the batter takes on the signature orange color of the pumpkin pureé.  Cook the waffles according to your iron’s instructions, use a medium setting (which is number 3 out of 5 for mine).  Dust with confectioner’s sugar or drizzle with honey.

Serve up your autumn flavored breakfast with fresh fruit and my honey-pepper bacon.  To make the bacon, lay two sheets of paper towel on a microwave safe plate.  Place the bacon on the paper towel and drizzle lightly with honey.  Sprinkle freshly ground pepper over the bacon.  Top with one more sheet of paper towel.  Microwave on high for 2 minutes, check on the bacon then cook for another 1 – 3 minutes until you reach your desired crispness.  Allow the bacon to drain on a fresh piece of paper towel.

I’ll bet your little pumpkins will devour these waffles!

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I have been craving cinnamon buns or cinnamon toast for about a week.  Could not stand it any longer and decided to attempt to make it at home.  The result was well worth spending all Sunday morning on it…

I’ve been trying to avoid eating too many carbs (what constitutes too many carbs anyways?).  But there’s that little craving, like the carrot-colored fuzzy hunger monster you see on TV ads for a certain weight loss program.  That little monster was behind my craving.  This bread isn’t super sweet, it’s the swirl of cinnamon and raisins and the smell that makes you think about a sweet cinnamon bun fresh from a bakery.  Just perfect with a glass of iced tea in the afternoon, or slice and dunk in egg for a fancy french toast the next day…

5 cups all-purpose flour

2 1/2 teas active dry yeast

1 1/3 cup milk

3 Tbsp butter

3 Tbsp sugar

1/2 teas salt

1/2 teas cinnamon

2 large eggs, beaten


1/4 cup light brown sugar

1/4 cup sugar

2 teas cinnamon

1/4 cup raisins

Mix 2 cups of the flour with the yeast and cinnamon in a large bowl.  Heat the milk, butter, sugar, salt in a small sauce pan, just so that the butter melts (temperature should be 120-125 ºF).  Add the milk mixture to a well in the flour/yeast mixture.  Add the eggs as well and beat on high for 30 seconds, scrape the sides of the bowl with your spat and beat again for 3 minutes.  With a wooden spoon (or the spat) fold in as much flour as you can.  Keep stirring and then start kneading until your arms are about to fall to the floor ~ about 8 minutes.  Let the dough rest while you prepare a bowl with a light grease of butter or margarine, what ever you have on hand.  Knead a few more times just to get a nice round, plump ball.  Roll the ball around in the butter inside the bowl, cover with a tea towel and place it in the oven (the best draught free place for me!).  The dough needs to rise for an hour and should be double in volume, so go have a walk with the dog so you don’t feel guilty for eating half a loaf later.  Pull out the bowl from the oven and punch the bubble!  Divide the dough in half, cover with a towel and let it rest for 10 minutes.  Meanwhile, butter up two loaf pans and mix the swirl ingredients in a small bowl.  Roll out each half of the dough to 12×7″, one at a time.  Lightly brush the surface with water or more butter (for what it’s worth in calories I would have rather used butter, humm) and sprinkle on your sugar and raisins.  Roll up from the short side and fit it inside a loaf pan.  Coat the top with butter (see why use water on the inside?) and let it rise 30 minutes more.  Bake 20-30 minutes at 375ºF.  If the tops are looking too brown, cover with foil until they are finished baking.

It’s no wonder my husband isn’t worried if civilization crumbled, we would survive because I can make bread… or so he thinks

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