Tag Archives: festive

Post-Christmas treats

Christmas has gone by so quickly that I can hardly believe it was even here in the first place. This year, it was very relaxing and we enjoyed a nice break with each other and our friends. On the second day of Christmas, I made cinnamon rolls – one of my favourite desserts. I came across a delicious recipe on whatscookingamerica.net. These cinnamon rolls are the perfect addition to any meal as a dessert or a wholesome breakfast.  The best part is that they are very easy to make, and you can save some by freezing the dough and using it at a later time.  Click here for step-by-step freezing/thawing instructions. Bon appétit!

Harvest Cinnamon Rolls

Dough
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

Add all ingredients in the bread machine or mixer, and mix until an elastic dough results.  
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle. Brush the cinnamon filling over the top of the dough with a spatula or a pastry brush.

Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. T
he unbaked cinnamon rolls should not touch each other before rising and baking.

Cinnamon Filling

1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).

Cream cheese frosting
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Remove from oven and let cool slightly. Spread frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!




Preheat oven to 350 degrees. Bake for approximately 20 to 25  minutes or until they are a light golden brown.

Advertisements