January Roundup

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

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.

ENJOY !!

] 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

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 :)

Ingredients:

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

Preparation:

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 :)

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!

Ingredients

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

 

Filling

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.

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!

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

January Challenge: Cinnamon Buns

HAPPY NEW YEAR!

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!

Gingerbread Cookies

Posted by -colleen

I am a BIG fan of gingerbread cookies but I have never actually made them. My Christmas cut-outs are the fluffy, soft kind which I highly prefer to the crispier versions so that was my mission when looking for a good gingerbread recipe. The title of this cookie seemed to fit the bill so this is the recipe I tried:
http://allrecipes.com/recipe/big-soft-ginger-cookies/detail.aspx

	Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
	Modifications? No-it's the holidays and this is not the time for my weird, calorie-cutting experiments. The only thing I left out was rolling the prepared dough in sugar. This wasn't because I didn't want them to be too sweet. I did because I wanted to frost my baked cookies in cream cheese frosting. Oh yeah. These cookies are awesome. Frosting or not, these are hands-down THE BEST gingerbread cookies EVER! I will be quite surprised if anyone else gets them in my holiday cookie tins.

Thankfully, I also own appropriate gingerbread man cooking-baking attire (thank you Target circa 2008):

Ginger biscotti with more good things

Posted by - Winnie

**This post was originally written in Hebrew. This is the translated version from google.**

Ginger biscotti
with nuts and raisins
great and healthy snack

Cookies very fast and easy preparation.
hard and crispy I can not stop eating next to a hot drink, drink, cold and without drinking at all

These Hbiskoti story began when I joined the bloggers every month receives a copy of any subject and each makes up his blog entry. So this month the topic is ginger cookies.
gingerbread cookies, country are less familiar, very popular in different countries at this time of year, and are usually no fixed forms.

It was clear to me that these cookies do not want to make, and I have to find a slightly different direction.

And this direction came as a biscotti.
a long time since I made ​​cookies biscotti, cookies, and these actually I really love munchies (as if I do not like cookies?), like something hard and crispy, and do a lot of crumbs that eat them (Hhhh)

Okay, so I started looking for a recipe when I was also clear that I want it with butter.
Why? It's obvious - I'm quite fond of butter, and earlier this week when I bake, I usually bake dairy recipes.

So nice that I decided that rather recipes I saw were all with oil.

Never mind, I said to myself, I just replace the oil with the butter.

Well, I found a recipe that seemed to me and I decided to make.

But ....... Good grief! Selected recipe has only 2 tablespoons of oil.

No kidding, really disappointed. Replace 2 tablespoons of butter fat it does not matter

Aofffffffff cookies earlier this week and will be without butter.

I already try to find another recipe, but ...... Precisely the combination here with nuts and raisins really appealed to me.

Hopefully they'll be successful, I consoled myself, and I began to prepare.

Successful?? Are successful Madddddddddddddddd and I just can not stop munchies them
and when you look at the recipe turns out these Shbiskoti even contain healthy things, and it really was not intentional.
And one last thing - they are very easy and very fast to prepare .

Customer recipe source map , but still I did it some changes

100 g walnuts

50 g oats (not instant)

50 g bran - finely ground oat
flour 225 g

160 g dark brown sugar

½ teaspoon coarse salt

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

3 / 4 teaspoon ground ginger

2 large eggs

60 ml (¼ cup) Sedan

2 tablespoons oil

½ teaspoon vanilla extract
½ teaspoon nuts - see note

95 g dark or golden raisins

Coating - optional

60 g powdered sugar (½ cup)

¼ teaspoon pure vanilla extract - can also be a lemon

2-3 tablespoons fresh lemon juice

Preheat oven to 175 degrees, and look forward to baking paper format

Mfzriim the walnuts / pecans and put in oven for 10 minutes. Remove, let cool and chop coarsely. Put in a small bowl, add the raisins. And set aside.

Mixer bowl mix the dry ingredients.
In a separate bowl mix the egg + oil + Sedan

While mixing the mixer on low speed slowly add the liquid mixture to dry mixture, until everyone is reunited, and if necessary to scrape the sides of the mixer so itchy. Add the nuts and raisins and blend the Union.

Remove the dough and divide in half.
on a floured surface shape each part of a long cylinder and transfer the pattern while maintaining a margin of about 7 -8 cm Between the rollers.

Bake about 30 minutes until golden bolts, and stable to the touch.
Remove and let cool on a grid for about 10 minutes.
lower the oven temperature to 150 degrees, cut the rolls into slices as thick diagonal2 cm, Put back in

Bake for 6-8 minutes on each side until the slices dry.
Remove and cool,

If you want biscotti really hard - let cool in the oven then blown out. I left the oven (turned off) for 20 minutes and then got out and cool J.

Preparation of coating - Mix For thick texture, and with a spoon drip lines on Hbiskoti. Completely dried at room temperature.

Store in a sealed container well. Can be kept so for a few weeks ..

Y source nuts are hazelnuts, peeled and roasted. Although I have in roasted hazelnuts and shelled decided I wanted to actually walnuts.
You can also pecans, and almonds also possible. Or any type of nuts who like, the point to be roasted

do not have to buy Bran - Oatmeal. You can take oats (not instant) have already played this recipe, and grind it in a food processor.

source sweetener is molasses. I changed Seelan.

coating is really not required. The original recipe has milk. I think actually more appropriate lemon. in the past I bought my shopping hazelnut extract so I decided to add it Lbiskoti. This essence is of course not mandatory, but I think definitely adds. and I'll tell you a secret - when I took the essence out I had too drawer walnut extract that I bought and I've completely forgotten I was just using it of course.

Chocolate Gingerbread Men and Women

Posted by - Vivian

This months "Have the Cake" challenge was to make gingerbread men.  While I love ginger cookies, I'm really not a big fan or rolled out gingerbread cookies... they are too dry and hard.  Still, this recipe was rather decent (still not a fan, but almost!) and it had chocolate.  Come on, you know anything with chocolate just has to taste better!  Frost with royal icing, if desired.

Chocolate Gingerbread Men (and women!)

adapted by Vivian 

original By Sydney Mike

Ingredients

3 1/4 cups all-purpose flour, plus

2/3 cup cocoa powder, sifted 

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2/3 cup vegetable shortening

1/2 cup dark brown sugar, packed

1 large egg, room temperature

3/4 cup unsulphured molasses

Directions:
Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
Grease several large baking sheets, then set aside (or cheat like I do and use a Silpat!).
In a large mixing bowl, sift together flour, cocoa powder, ginger, cinnamon, baking soda, salt, and baking powder until spices & coca are evenly distributed, then set aside.
In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute. Beat in egg & then the molasses.
Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
With flour lightly dust a clean, dry work surface as well as your hands. Turn dough out & knead just until it forms a smooth mass, about 30 seconds.Divide into thirds & cover them with a clean kitchen towel.
With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary (I like to use a piece of  Cling wrap on top of the dough to prevent sticking).
Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
Bake for 4 minutes, then rotate sheets top to bottom & front to back; Bake another 4 minutes, or until cookies feel dry but still are a little soft.
Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Original recipe: http://www.food.com/recipe/chocolate-gingerbread-men-334306#ixzz1fjGb4r8u