I’m stepping up my Cinnamon Roll game here. I’m using the same recipe as I did a couple months back, so these would be good if you have a bunch of company over and want to wow them at breakfast time. You do most of the work the night before, and then reap the rewards in the morning.
You don’t have to make these overnight… You could just do a second rising for about 2 hours and then bake right away. If you do this, they will be a little larger.
Rather than just plain Cream Cheese Icing, we are going to spice that up a little bit with a little pumpkin spice action too. (If you like a lot of icing, double this recipe for it. I find that fresh out of the oven, cinnamon buns only need a little bit, but after a day or two, the icing really helps them along.)
We are using canned pumpkin puree… Don’t confuse it with the pumpkin pie filling… we just want the plain pumpkin puree. You may also want to think of some other pumpkin type things to make with it, since we won’t be using the entire can.
Second, we are using Pumpkin Pie Spice, rather than just cinnamon… (4 parts cinnamon, 1 part nutmeg, 1 part ginger, 1 part allspice). You can adjust the quantities of them to suit your own tastes if you make your own. I usually add a teeny bit extra nutmeg, and a little less allspice.
Lastly before we get started, I’m sending you to my first cinnamon bun post for the dough recipe because it is exactly the same. Exactly, so I’m not going to repeat it word for word in this post… Just head back to this post where the directions say “After the first dough rise” in bold. (The icing I used is also the same from that post)
1/4 cup Butter (REALLY soft)
3/4 cup Pumpkin Puree
1/4 cup Sugar
2-3 Tbsp Pumpkin Pie Spice
Okay, so with your dough all risen and ready to be rolled out, lets get started:
Roll the dough out on a floured surface so that it is a rectangle, roughly 12 x 18 inches or slightly larger. The dough should be about 1/4″ thick evenly on the whole surface of the rectangle.
Spread the softened butter on the rectangle of dough. You can use melted butter just as easily, but you will get a little more of a mess to clean up.
Spread the pumpkin puree evenly. Leave about 2-3 inches at the far long side clear of the pumpkin. This will help your rolls be able to ‘seal’ so the end doesn’t just go loosey goosey. You can use more or less puree if you want. I only estimate that I used 3/4 cup, as I just scooped straight from the can until It looked right.
Here, you can either sprinkle the sugar and spice separately over the pumpkin, Or you can whisk them together and sprinkle the mixture on. The choice is totally yours, and whatever you find easiest.
You may find that these need a little more sugar. I had mixed reviews. Everyone said they were delicious, but some said that they prefer really sweet sticky cinnamon buns. Follow your instincts, as this is totally adaptable.
Roll the whole lot up evenly, and with a sharp knife, cut into 12 even pieces. Place in a well greased 9×13″ baking dish, and cover.
Place in the fridge over night
Alternatively, To make these not ‘overnight,’ you can leave them at room temperature and let them rise for about 2 hours. Then just follow from the baking directions in step 8.
In the morning, let the rolls come up to temperature for about half an hour, to an hour. They will rise more in this time. (Remove the plastic wrap before the next step)
In a preheated 350F oven, Bake the rolls for 20-30 minutes. Keep an eye on them and when they are a golden brown on top, pull them out.
Let cool for about 10 minutes in the dish, and then flip them over. This helps keep the filling in the rolls.
Once the rolls are completely cool, You can cover them with the same icing from the last recipe. I added a little pinch of pumpkin pie spice in mine. Maple extract might be a nice touch with the pumpkin also.
I finally have had time to catch up on housework that I have been slacking on for far too long. My kitchen is FINALLY back to a respectable clean zone rather than the counter just holding a bunch of things off the ground (…and I’ve been keeping it that way, so gold star for me acting like a grown up).
So with my kitchen being clean, and all inspiring, I got the idea to make cinnamon buns. But I wanted to try a new recipe, and not my favorite. The Favorite is a little labor intensive, and I just didn’t want to go that route. I also realized that I haven’t written my favorite recipe here at all. It is a recipe I found a few years ago, and have tweaked a little since then.. I guess I will have to make them again so I can write about it here for you guys.
These might just become my go-to recipe. They are pretty amazing. The dough is easy to put together (with a kitchen aid), and it was really nice to roll out . Not at all hard to work with. AND since they are overnight rolls, you cut out most of the wait time by sleeping.
Since this is so easy, it would be a great place to start if you are just stepping into working with yeast.
The original recipe made a TON of icing. I only ended up using half of that, and so I have adjusted it here. If you like a huge amount of icing on your cinnamon buns, then go ahead and double it. When these are fresh from the oven, they don’t even need the icing. But once they are a few days along, the icing definitely helps it along. Make it your own.
But lets get on with the recipe:
Overnight Cinnamon Buns
2 Tbsp warm water
1 packet Active Dry Yeast
1 cup milk (warm, NOT hot)
1/4 cup Sugar
1 egg, beaten
3 1/2 cups All Purpose Flour (Divided)
plus some for rolling out your dough
1/4 tsp Salt
6 tbsp melted Butter (not hot)
1 tsp cinnamon
1/2 cup butter, softened.
2 tsp Vanilla extract
1/4 cup sugar
3-4 tbsp ground cinnamon
3 tbsp butter, softened
4 ounces cream cheese, softened (roughly half of a package)
1 1/4 cups icing sugar (powdered or confectioners, or whatever they call it where you are)
1/8 cup heavy cream (something that has at least 30% M.F.)
1 tsp vanilla
Warm up the bowl of your mixer by running it under hot water for a few minutes. It doesn’t need to be steaming. You want it warm, not NOT. If you can’t hold your hand to the bowl, then it is too hot, just let it cool a bit before starting. This just helps the yeast along. Totally a skip-able step, but I find it helps my yeast thrive just a little more.
Place your warm water (NOT hot… or you will kill the yeast) into the bowl along with your packet (or 2 1/4 tsp) of Active Dry Yeast. Let this sit together while you get all the other ingredients ready to go. This next bit goes a little fast, and you want to be ready for it)
Add in the warm milk. Then stir in the sugar and the beaten egg. I stir a little by hand, but I mainly just keep the dough hook slowly moving everything around.
Whisk your salt into 2 cups of the flour, and then slowly add to the mixer. You can mix a little by hand, or just let the dough hook works its magic… Speed it up as needed, but wait until the flour is mixed in a bit, or your kitchen will be covered in a fine layer of flour.
Pour the melted butter (but not too hot; you should be able to touch it with your finger without screaming with a butter burn). Mix til combined well.
Before adding the remaining 1 1/2 cups of flour, whisk 1 tsp of cinnamon into it. I like my cinnamon buns to actually be cinnamon-y… This is a skip-able step, but I find it really helps step up any cinnamon bun dough.
Add in the remaining flour and mix until the dough is sticky, but pulls away from the bowl in a large ball.
Coat a separate large bowl with a quick layer of non-stick spray , and put your dough ball in this bowl, turning once to coat both sides with spray. Cover with a clean dish towel and leave in a warm place to double in size for 1.5 – 2 hours.
After first dough rise:
Cover your work surface with a light dusting of flour, and dump your risen dough out. If your dough is really sticky, work some more flour into it by hand. Use enough flour so the dough doesn’t stick your hands, rolling pin and work surface. I didn’t find I needed to used a lot of flour, but you might.
Roll the dough out into a rectangle, about 1/4 inch thick. You want it to be roughly 12 x 18 inches. A little bigger won’t hurt. This is not a time to get a ruler out. You want the long side facing you, as you are going to roll it up this way.
Mix the vanilla into the softened butter. You want the butter really soft, almost on the verge of melting but not quite liquid yet.
Spread your softened butter over the rectangle, leaving about 1-2 inches at the long side away from you free of butter. Take care to go right to the edge of the other 3 sides though. The far long side is going to be your seam, and helps keep all the cinnamon filling inside.
Whisk the cinnamon into the sugar well, and then sprinkle it onto the buttered dough. Get your hands dirty by smearing it all together. Add more sugar and cinnamon if you think you need it (I almost always add another sprinkle of cinnamon).
Roll up the dough. Start with the long side closest to you, and roll away from you, toward the side we kept a seam ready. Keep the roll tight, but don’t stretch the dough. This sounds harder than it actually is.
Now you have a cinnamon log, cut it in half, then cut those halves into half again. Cut each of these quarters into 3rds, so you end up with 12 cinnamon rolls.
Place spiral side up into a well greased backing dish that is 9×13″
Cover with plastic wrap, and place into your fridge over night.
In the morning, take the rolls out of the fridge and give them about an hour to come up to room temperature. I usually put mine onto my heating pad, and turn it on. This just speeds it up a little.
Preheat your oven to 350 F and bake the rolls for 20-30 minutes. Until the tops are golden brown. Set your timer for less time and check on these often. Mine took about 24 minutes, but depending on your oven and climate and a million other things, yours could be more or less. Just keep checking until they seem done.
Let cool in the pan for about 10-15 minutes, Then flip each roll over, so the gooey bottom part is on top. I just flip each roll over with my fingers, but you could flip them out onto a plate if you have one big enough. This just gives the warm filling a chance to stay in the rolls. Whenever I skip this part, everything ends up sticking in a hot mess. You could skip this part, but I don’t recommend it.
Continue letting them cool while you make the icing.
Place the softened butter and cream cheese into the mixer bowl(I just take them out of the fridge when I take the cinnamon buns out, then they are at room temperature by the time I need them to be) with the paddle attachment.
Beat them together until they are smooth… maybe a few minutes… Scrape the sides of the bowl often. You want it smooth and creamy, not just chunks of butter and cream cheese together.
Add in the icing sugar, starting slow and then building up speed, lest your kitchen be coated in a fine dusting of sugar.
Once that is all mixed together, add in the vanilla and the heavy cream.
Once all combined well, Spread over your cinnamon buns and enjoy.
Keep in mind that I halved this part of the recipe to suit my own tastes, You may want to double it, or leave it out completely. Its your call. You may also find you need more icing sugar to hold it all together. The icing is not a science, play around with it to find something you like.
PS: Sorry I don’t have any printable recipe available. I’ll attempt to figure out how to make them soon.
Hey guys, Sorry for the lack of any posts or updates on the regular as of late. I have been sucked into Pinterest and getting ready for our first big camping trip of the year. (which also means I have been getting all my plants ready for going outside and living without me for almost a week.
But more on that later.
In all of my Pinterest-ing I have discovered a big lack of actual real ingredient recipes for cooking in a Dutch Oven over a fire. There are a lot of basic “how to cook in a dutch oven over coals” posts, but not many recipes. My best friend bought me one for Christmas a few years ago and I have never really had the opportunity to try it out (well, I did once, but I forgot it on the kitchen counter when we left for the mountains).
Here is the thing, I want real recipes. Not ones that include other things that have 36 ingredients themselves. That is one of my biggest pet peeves of pinterest recipes… When people say “Only 3 ingredients” but then those three ingredients contain 100 ingredients combined and half of them are shelf stabilizers, preservatives and colour. I want some legit real ingredient recipes. Do you guys have any to share? They don’t necessarily have to be specific to Dutch Ovens, but that would help. I’m new to this Dutch Oven thing, but I can bake up a storm in a regular oven. I want to be able to do the same with just a campfire.
For this trip I have decided that I am making biscuits for sure. I found a real recipe… one that I can pre-assemble all the dry ingredients, then just add water at camp (I should mention that we are completely off grid there).
Since I have been so lacking in anything recipe or craft related around here for a while, I will be trying to get some posts written/photographed while we are out there. My biscuits could be a fail, or they could be the best biscuits I’ve ever had.
While I’m here appealing for recipes, any sort of cooked-over-the-fire (or in the coals- you get the idea) recipes would be fantastic. Especially for things that don’t require refrigeration. Our cooler space is limited. And unless someone makes the big trek down the mountain to town, we won’t have ice to replenish, so it would be good to have a few things on standby for those occasions.
Thanks everyone! I can’t wait for some new suggestions to try out. (and sorry for the lack of photos on this post)
This year, I have some lofty rhubarb dreams. I was getting worried that I wouldn’t be able to try out all the ideas I have floating around in my head (and on my Pinterest feed), since my backyard rhubarb doesn’t produce a ton. But then I went home to visit my parents this weekend and all hope has been restored. I mean, like check this mammoth out!
It is about as tall as I am (5’6″) and I can hardly get my hand around some of the stalks. This isn’t even the only planting either! I had 5 others to harvest from, although they are not as gigantic.
I will have to find the scale later and update you on the weight of this harvest, but I think it is safe to say that I will be able to make all my rhubarb dreams come true this year.
Just a final thought: I only really intend to use the smaller stalks, the large one in the photo above broke off while I was digging around in the plant, so we cleared it out. Also, while I was digging around for rhubarb, look what I spotted:
Because I will have to wait until I get back to my own house to freeze or otherwise preserve this harvest, I did some googling to find the best method of prolonging the rhubarbs freshness. If you leave 1-2 inches of the leaf on the stalk, it helps keep it from wilting so much. Let’s keep our fingers crossed that it works out!
We are finally ready to start using the starter! See that liquid and those frothy bubbles on the surface (maybe?)… And that sour smell your yeast colony is emitting… That means we are ready.
Dump your starter into a bowl, and feed it… 1 cup flour, 1 cup warm water… Let it double in size. This is going to take anywhere from a couple hours to overnight. (I know, hold onto the edge of your seat, the excitement is too much). You’ll know its ready when it has doubled, and is really bubbly… It looks like a sponge… We call it the sponge… (same goes if you are using your starter from the fridge… stir it to combine all the things – dump half if you feel you need to, and then follow above)
I’m sorry this post took so long to finally make public… I still haven’t found a sourdough bread recipe to call my very own. Something simple that I love… So I still mostly use Chef Johns. And you can watch his videos and follow his recipe too, now that you have your very own starter. I will keep testing and come back to this when I find one I absolutely love. I had intended to test some different recipes all week, but this week kind of punched us in the face at work.
Here is Chef John’s Day 8 instructions. You will need to knead this recipe A LOT! I made it once and it took 40 minutes before I could do a good window pane test… Which is why I am on the hunt for something slightly easier. But try the recipe, It is delicious and makes a great loaf of bread.
I really wanted to post this to say this: Don’t listen to chef john when he says that your sourdough probably wont turn out… because mine has worked EVERY TIME I have used this method. Its simple, not rocket science. So Try it. It is soooooooooooooooo worth it!