Tuesday, January 31, 2012

January Roundup

I'm so hungry making this recap! Gorgeous cinnamon rolls. Thanks to everyone who participated and welcome to all our new bakers!

Thursday, January 26, 2012

Brioche Cinnamon Rolls

Posted by - Winnie

Brioche Cinnamon Rolls
Rich yeast buns,
sweet, soft and luxurious

I love baking with yeast, and I actually bake Challahs (Jewish bread) every Friday, creating my own different recipes.
There is nothing like the smell that fills the house when I bake yeast pastries.
So I was very pleased to find out that this month's challenge was cinnamon-buns.
I love cinnamon(!), and love yeast pastries  - perfect combination for me J and I've decided to make a brioche
** Please note that my original post is in Hebrew

12 rolls - I used 21 cm round pan + 2 small pound cake pans
you can also use 20X30 square pan

For the dough
450gr bread flour
25gr fresh yeast
4 egg-yolks
40gr white sugar
10gr vanilla sugar
1 tsp trimoline sugar
30ml heavy cream
180ml vanilla milk
½ tsp vanilla extract
1 tsp lemon zest
1 tb powder-milk
1 tsp salt
150gr soft butter

For the filling
100gr soft butter
220gr dark brown sugar
1 heaping tb cinnamon

1 egg beaten with 1 tsp water for brushing the buns before baking

For the syrup
50gr white sugar
50ml water
½ tsp vanilla extract

In the mixer-bowl crumble the yeast into the flour  add the powder-milk, white sugar, trimoline-sugar and the vanilla- milk and start mixing on a lower speed until all is well mixed. Continue for 3 more minutes, and only then start adding the butter cubes gradually. Wait until each cube of butter assimilates before adding another cube.
Add the salt and continue on a low-medium speed for at least 8-10 minutes
The dough should be very soft and elastic but slightly sticky.
Lightly oil a large bowl, place in the dough and cover with a plastic wrap. Refrigerate overnight (or 6-8 hours)
The dough will not rise much - but it's fine!

In the morning prepare the filling
Mix well the sugar and the cinnamon
Line the pans with baking sheets and grease with butter
Take the dough out of the refrigerator, knead for a minutes and roll it to 30X42 rectangle.
I don't ever work on a floured surface – I slightly oil the it and my hands.
Spread the butter and sprinkle evenly on top with the sugar-cinnamon mixture. Roll the dough

Cut it into 12 portions and place them in the prepared pans. Cover and let rise for 45-60 minutes (until the tough one another)

Pre-heat oven to 170 C (340 F)
Brush with egg mixture and bake for 30-35 minutes
While baking, prepare the syrup
Bring to boil the water and the sugar while stirring. Lower the heat and cook about 3 minutes, stirring occasionally.
Remove from heat, add the vanilla extract and stir.
When the rolls out of the oven and brush them the the syrup. Wait 2-3 minutes and take them out of the pans and place them directly on a reck. Cover them with a tower and let them cool.

You can also freeze some after cooling completely, and then warm them up in the microwave - covered with a towel - they turn out just like they came out fresh from the oven

Monday, January 23, 2012

Cinnamon Rolls

Posted by -mmw2008- Con DeLight
January's challenge on Have The Cake is Cinnamon Rolls.
At first, my intention was to step aside and wait for next month's challenge
but talking with my good friend Winnie, I've changed my mind and decided to make cinrolls that will be tasty for me too- and there's nothing more appropriate than Chocolate!
I must say the result is amazing :)

For the dough:
T dry yeast
4 cups flour
2 L eggs + egg yolk
½ t salt
½ cup canola oil
½ cup white sugar
¼ cup warm water

For the filling:
30G milk chocolate, grated
1/8 cup white sugar
T ground cinnamon
12.5G butter

For the Topping:
112.5G butter
1 ¼ cup packed brown sugar

Mix the dry ingredients of the dough, add the liquids and knead until you form an elastic
and smooth dough. Set aside to rise – my dough hasn't risen much and I guess it's
because of my yeasts or the lack of willingness in my side to wait :)
Meanwhile, make the topping by melting the butter and then adding the brown sugar.
Spread in a baking pan- You can use two small pans as I did (one round and the other a rectangle)
or you can use small-medium baking pan.
Mix the filling ingredients together, except the butter.
Roll the dough to form a thin rectangle. Melt the butter and spread over the dough.
Spread the filling on top of the butter and make a roll. Cut the roll into rings.
Place the rings on the pan we made earlier. Heat oven to 175C and bake for 20 minutes.
When the cinnamon rolls is out from the oven, wait for about 5 minutes
and then turn it on a plate. Doesn't it look gorgeous? Yummy :)

Tuesday, January 17, 2012

Cinnamon Rolls

Posted by - Elpiniki
This is my first post at Have the Cake, and I m thrilled! It was the first time to make cinnamon rolls and now I intend to make them again and again!

550 gr. flour all-purpose and 1-2 cups more
9 gr. dried yeast
200 ml warm milk
3 tbsp melted butter
1/2 cup sugar
2 eggs, room temperature
a pinch of salt
2 cups brown sugar
1/2 cup melted butter
3-4 tbsp cinnamon
How to Make
Place all ingredients (except the filling's) in a mixer bowl and knead with the hook kneading for 6 to 7 minutes until it gathers as a ball on the hook. The dough will be slightly moist. Then,  continue kneading with hands, adding flour - if nessesary - until you have a smooth, fluffy and not sticky dough. Put in a bowl covered with flour and let it in a warm place to double for 1 hour. 
In another bowl mix well the filling's ingredients until it looks like paste. 
When the dough is ready, put it on a floured surface and with a rolling pin open it in a rectangle shape. Spred the filling on the dough and roll it to become a stick. Cut it in pieces and place them on a large baking pan covered with a greaseproof paper. Let them stand for 30 minutes and turn on the oven at 180.
After half hour, cover them with beaten egg and put them in the oven for around 25 minutes. Serve them as they are or with icing sugar.

Saturday, January 14, 2012

Cinnamon Rolls

Posted by - Michelle S.

This month's challenge for Have the Cake is Cinnamon Rolls. I LOVE cinnamon rolls! I wanted to participate this month but did not want to mess with yeast. I made the Paula Deen ones before and they were awesome but take time. I found this one on Mommy's Kitchen's site. The recipe can be found here.

These were delicious! My son and his friend loved them. Best of all, they do not take long to make since they are made with crescent rolls.

Mine did not come out minis like Tina's did. I guess I didn't roll them tight enough. No worries...I put them into regular size muffin tins and they worked out great. I will definitely make these again and again! Loved them!

Monday, January 9, 2012

Cake Mix Cinnamon Rolls

Posted by - Vivian
We frequently eat these at our house so my challenge was to find a different recipe.  I came across this recipe on a site called Yummly.com.  I made a few changes such as using brown sugar instead of granulated sugar and drizzling with Karo syrup.  I thought I had a box of French Vanilla Cake mix and that would have taken this recipe through the roof!  The boys all gave it a thumbs up so I guess its a keeper!

Cake Mix Cinnamon Rolls
Adapted from  http://www.yummly.com/recipe/Cinnamon-Rolls-Allrecipes
5 cups all-purpose flour
18 1/4 ozs cake mix (yellow)
1/2 oz yeast
2 1/2 cups warm water (120 to 130 degrees f/50 degrees c)
1/4 cup melted butter
1/2 cup brown sugar
2 tsp ground cinnamon 
3 tablespoons Karo Syrup (optional)

 In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. 

Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon... I also like to drizzle 3 tablespoons of Karo Syrup over it.

 Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. 

Cover and let rise until almost doubled, about 20 minutes.

Bake at 400 degrees F for 10-15 minutes or until golden brown. Cool for 20 minutes.
Yields 24

Sunday, January 1, 2012

January Challenge: Cinnamon Buns


This is the time of year when everyone makes resolutions to lose weight, so I decided our challenge should be as fattening as possible! Who doesn't love cinnamon buns? As I sit here on the first morning of 2012, I wish there was a tray in front of me.

You can pick whatever recipe suits your fancy and as always feel free to put your spin on it.

I wish you all a very happy 2012!