Has it been more than a month since my last posting? Blogging has been on hold the last month, as I am scrambling to plan our family annual vacation trips all at once. To top this with some added stress, my husband decided to take me on a mini weekend getaway. This is BIG for us as it was our first trip away from the kids in seven years! And we had never been away from them more than one night, so this was difficult as well as exciting at the same time. We endorsed that this is about the first trip we take to celebrate mid-thirty milestone. The main purpose of the trip was to try the food at a well-known three-Michelin-star restaurant on the Las Vegas strip. Though it came with a high price tag, Joël Robuchon restaurant located at the MGM Grand Hotel & Casino, did not disappoint us with their savory dishes. I must say that this experience was beyond expected, as the food tasted delicious--every bite was overflown with flavors. The complimentary unlimited, freshly baked breads and forty-two mini bite-sized sweets were to die for. As a friend claims, this is definitely a once-in-a-lifetime experience! Another highlight of this trip, for me, was to re-live the care-free days of before kids. I got to spend time to do make-up and style my hair without having to wipe someone's butts or breaking up a fight, or shout over the hair blower to inquire about someone's missing toys, or was asked to search for someone's iPad. I had all of the time to myself, and it felt wonderful. Don't get me wrong, I missed the kids a lot too. It was definitely hard for both of us. I didn't cry but I called to check on them every few hours, to the point that my parents told me to stop calling and to enjoy our time away from the kids. We took their advice and limited to two phone calls the following day. All in all, it was a fun trip for the two of us. We would do it again in a heartbeat. Then, we came home to our two little munchkins a few days after that. They behaved extremely well as reported by the grandparents. So, Mommy felt obligated to give them a special treat, on top of their gifts from the trip. And this leads to a posting on today’s blog—they asked for their Cinnamon Rolls again! Everyone loves cinnamon rolls and my kids are no exception. This is one of their favorite snacks at any given time. I first learned to make cinnamon rolls from scratch a few years ago, and was asked to bake this very often ever since. I will say that these cinnamon rolls are far more tastier and healthier than Cinnabon rolls. I will warn you that it is one of the time-consuming recipes that I have posted here thus far, but they are so worth it. PREPARING FOR INGREDIENTS I usually wake up early to make this recipe for breakfast for the kids. The preparation is simple and easy, but the waiting period is what makes this task a little more daunting. This recipe definitely teaches you how to be PATIENCE. Unlike most of my recipe, I prepare the ingredients for the cinnamon rolls as I go. First, I mix the yeast and granulated sugar together in a clean mixing bowl. Then I pour warm water over this mixture and stir it until well-combined. I leave this mixture on the side for about 10 minutes or until it doubles in size, while I prepare for the next step. Note, it is extremely important to get the water to measure between 115-120 degrees F to activate the yeast. Cool water will not activate the yeast and hot water will kill the yeast, causing the dough to be dens. I always had trouble determining if the yeast is still "active.” The trick I learn is that if you see bubbles surfacing the mixture as soon as you stir in the warm water, that indicates the yeast is working properly. You will also smell the distinctive the yeast smell at that time. Next, I mix melted butter and warm milk together in a glass. I also make sure this mixture reaches 115-120 degrees F. Once the yeast mixture has doubled, I add the butter and milk mixture and stir until combined. In a clean mixing bowl, I mix all-purpose flour and salt together and hand-stir the dry ingredients evenly. I place a hook attachment on to the stand mixer and begin to kneed at the lowest speed (Speed 1) while I add about 1/2 of the dry ingredients into the yeast mixture. I scrape the bowl as needed. Once all of the dry ingredient mixture has been added, I increase the speed to medium low (Speed 4) and continue to kneed for about 7-8 minutes, or until the dough is formed. I remove the dough from the mixing bowl onto a floured counter and kneed it by hands for another 2-3 minutes or until the dough is no longer sticky. You can also apply flour to your hands before kneading as well. This is my kids' favorite part of baking cinnamon rolls. They always offer to help "kneading" the dough, or in other words, they want to mess with the dough before we leave it to rise. For the first rise, I leave the dough in the stand mixing bowl which has already been floured lightly. I cover the bowl with semi-damped towel and place it in a warmed oven for about 60 minutes, or until dough doubles in size. The reason being is, yeast grows best in a warm and moist environment. As long as you can create a similar environment for them to grow, your dough will rise fairly well. I always preheated the oven on to 250 degrees F for about 10-15 minutes, and then turn it off immediately before I place the dough inside. For moisture, I also place a large cup of hot water inside of the oven as well. While I wait for the dough to rise, I prepare for the cinnamon filling. In a clean bowl, I toss together granulated sugar, brown sugar and cinnamon ground and mix them together until well-combined. I remove the dough from the oven once it had doubled in size. I place the dough on a floured counter and roll it out in a rectangular shape with about 1/6 inch thick. I like my dough to be thin so I can taste more of the cinnamon fillings, but you can make it thicker if you like. I use softened butter and spread it on the dough with a spoon, or you may use your hands for this. I sprinkle the cinnamon filling mixture on top of the butter layer and spread it evenly on the dough surface. I repeat the same process for the baking pan as I like to coat the filling on the bottom of the rolls as well. Next, I roll the dough up from the long edges and use a sharp knife the cut into 1.5-2 inch rolls. You can also use dental floss to cut these if you prefer. I have been using a knife then shape up the rolls with my hands, and that has been doing the trick for me. This recipe can make about 12-14 rolls, depending on the length and thickness of your dough. In the baking pan, I usually stack all of the same size rolls together first, and leave the smaller rolls at the end. I place each roll into the baking pan, at least about 1-1.5 inch apart to allow enough space for the second rise. Then, I place the pan into a warm oven again and let the rolls sit for another 50-60 minutes or until they are doubled in size. This has to be my most favorite part! I love to see the rolls doubled when I remove the baking pan from the oven after a second rise. The rolls are perfectly blended in to each other. Aren't they beautiful? Lastly, I bake these rolls at preheated oven at 350 degrees F for about 20-25 minutes, or until the rolls are golden. I remove the baking pan from the oven and leave it to cool. The smell of these baked cinnamon rolls is irresistible. MAKING CREAM CHEESE FROSTING It is important that both the butter and cream cheese are at room temperature. This is to ensure the frosting is as smooth as possible. First, I beat the cream cheese with a paddle attachment on medium speed (Speed 4) for about 1-2 minutes. Then, I add the softened butter and continue to beat at the same speed for another minute, or until the mixture is silky smooth. Next I add powdered sugar and beat on medium-high speed (Speed 6) for another 2 minutes or until combined. You may add more sugar if desired, but I like my frosting to be creamy and not sugary. I finish the frosting with a pinch of lemon juice and vanilla extract, and beat for another 2-3 minutes or until you achieve the desired consistency. ASSEMBLING CINNAMON ROLLS Now, it's time to put spread the frosting on the rolls. This is also the part where the kids would enter the kitchen, and ask to "test taste" the cream cheese frosting and to spread it on the baking pan. Before I allow them to take over this task, I sneak one roll out of the baking pan so I can take better pictures. I love to eat cinnamon rolls when they are still warm with slightly melted the cream cheese frosting. It is the BEST rolls ever! I say these beat Cinnabon Rolls, as the rolls are soft, fluffy with the right amount of sweetness. I enjoy these fluffy rolls with a cup of milk over breakfast for a few days. The kids had them for breakfast and bedtime snack almost every day after that. Now, I hope you will start making your Cinnamon Rolls at home. Enjoy! xoxo, Tristina Cinnamon Rolls Recipe Make: 10 -14 medium rolls Total time: 2-3 hours Ingredients Dough
Cinnamon Filling
Cream Cheese Frosting
Instructions Cinnamon Rolls
Cream Cheese Frosting
*This Cinnamon Rolls Recipe is adapted from Picky Palate. COPYRIGHT © 2018 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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