Cinnamon Twist Wreath

I know!  It's been a long time since I've written on the blog.  For those of you who don't know....I am back in school.  Last spring I was accepted to a two year Interpreter Preparation Program for American Sign Language.  They accept up to 10 students each year and we learn together in a co-hort for the next two years.  I knew the days would be long and that it would be difficult work but I had NO idea that it would be this much work.  There was no time for baking, not even for clients.  Luckily I am on winter break and I have time to catch up on my baking (and sleeping, housework, excercise, etc)! 

This yummy treat was my first venture back into the kitchen.  The boys were begging for cinnamon rolls and I wanted to do something a little different.  So I took a cinnamon roll recipe and rolled it up but instead of cutting it into individual rolls, I cut it lengthwise and twisted it up to make this beautiful wreath.  The recipe is actually makes two wreaths.

This is no more difficult than making any other yeast dough.  You can use my recipe or use your 

own if you have one that you absolutely love.

I filled mine with cinnamon sugar but you could add nuts, dried fruit or anything else that you could add to the filling of a cinnamon roll.  I was tempted to try chocolate chips but was worried it might be a little too messy.

As you can see above, you roll it up just like you do with cinnamon rolls.

Next just cut it lengthwise down the center and fold the two halves open next to each other.  Procede to braid the two halves and then  pinch the ends together and form a wreath.

Let it rise again for another 30 to 60 minutes and then bake!

Honestly, this would be delish with or without the glaze, but my boys wouldn't dream of eating a cinnamon roll without the glaze.  I myself would have prefered a cream cheese glaze but once again....

I am not the boss in the house when it comes to baked goods!

Slice it into wedges to serve.  We had ours on Christmas morning 

(I only got a small slice before the boys gobbled it all up)!

CINNAMON TWIST WREATH Adapted from Salad In a Jar
¾ cup milk (warmed for 1 minute in microwave)
1 package yeast (or 2 1/4 teastpoons)
3 tablespoons sugar
1 teaspoon salt
1/4 cup butter (melted)
2 eggs (lightly beaten)
3 (1/4) cups all-purpose unbleached flour

Filling:
3 tablespoons butter, softened
1/4 cup packed light brown sugar
1/4 cup sugar
2 teaspoons cinnamon

Icing:
2 cups sifted powdered sugar
½ teaspoon vanilla
2 + tablespoons milk 

Instructions:
Disolve yeast in milk in the bowl of an electric mixer.  Let stand for 5 to 10 minutes until it starts to bloom.  Using a dough hook begin to add your ingredients with the mixer on low. Slowly add the flour until completely combined.  Add flour 1 tablespoon at a time if too wet or water 1 teaspoon at a time if too dry.  Turn the mixer up to medium and mix until the dough is smooth, about 5 more minutes.  Place dough into a large buttered bowl and cover (I cover mine with a dish towel) and place in a warm space to rise until doubled, about 1 hour.  When dough has risen to double, remove from bowl and divide in half. Cover each portion with plastic wrap and let rest 10 minutes.

Roll first half into a 9 x 14 inch rectangle. Spread with half the butter. Sprinkle with half of filling mixture and press it gently into the dough. Starting at long side, roll up jellyroll style, making sure to keep the roll tight.  Pinch seam to seal.

Slice roll in half lengthwise. Place halves side by side, with cut surfaces facing up. Moisten one end of each portion with wet fingers. Push the ends together to join the two pieces of dough. Twist pieces together; shape into a ring and fit into a greased 8 or 9-inch pan. Moisten ends and press to seal.

Repeat process with other half of dough and filling. Cover and let rise in warm place until almost doubled in size, another 30 to 60 minutes.

Preheat oven to 350 degrees F.

Bake for about 20 minutes, or until golden brown. Let stand 3 minutes and transfer to serving platter with spatula.

Mix icing and drizzle over both of the wreaths.  Slice into wedges and serve!

Recipe shared on:
My Turn For Us - Freedom Fridays

A Harry Potter Marathon and Homemade Cinnamon Rolls!

Yesterday my boys and I had a Harry Potter movie marathon!  We stayed in our pajamas all day long, covered the family room with pillows and blankets and got through as many movies as we possibly could.  I am a HUGE Harry Potter fan.  I love, love, love the books and have read each of them multiple times.  I saw every movie in the movie theater and have since re-watched each of them.  The only thing I haven't done is watch them all in order in one day.  I can honestly say....I still haven't.  I forgot how long all of the movies are.  They are not 1 1/2 to 2 hours long.....they are all 2 to 3 hours long!  We only got through the first 4 movies and still need to continue  throughout the week to complete that last 4 disks. 

Since we didn't want too many interuptions during the day, I planned our meals ahead of time.  Don't laugh but I actually went through the Harry Potter Cookbook looking for ideas for our themed day.  In the end I didn't make any Harry Potter recipes, instead we opted for homemade cinnamon rolls for breakfast!

My Mom has subscribed to Bon Appetit magazine for as long as I can remember and occasionally one or two of them end up in my house ;).  I'm sure she knows I take them.....well, she probably knows I take them.....ok, ok, ok....I take them without her knowledge but only if there is a REALLY good recipe!  In March of 2008 there was a fabulous looking recipe for Cinnamon Rolls, had to give them a try and they were yummy. 

I am always on the quest for the perfect cinnamon roll recipe. I will admit, I haven't found it yet.  I stress the YET....because, I WILL FIND IT!!!  I have a copycat Cinnabon recipe that I love (but can't find), and I have tried most every cinnamon roll recipe out there.  My kids tell me they are all the best ones I've ever made, so I have come to the conclusion that I make good cinnamon rolls, no matter what the recipe!  I always tweak the recipes a bit.  For instance, I prefer brown sugar in my filling, I like lots of cinnamon in my filling, and I prefer to cut my rolls bigger than many recipes call for because I like a bigger, taller, cinnamon roll.  

This recipe makes for a tender roll and the dough is extremely easy to work with.  Even those of you who are nervous about yeast doughs will find it super easy.

Spread all of that butter over the dough, this will help turn your cinnamon/sugar into a gooey, yummy filling!

 The recipe makes quite a lot of filling so use it according to your tastes, if you prefer a sweet cinnamon roll, use all of it.  Rolling and sprinkling the dough is a fun task for your kids and gets them involved and helping in the kitchen.  I had Max as my helper yesterday !

Bon Appetit called for a cream cheese frosting which I didn't use.  It is my favorite way to frost a cinnamon roll but I am outnumbered in my home and we use a simple powdered sugar glaze.  Please make sure to add the vanilla to your glaze, I think it gives it an extra depth of flavor.

Well, it is Monday, my blog is finished for the day and there are leftover cinnamon rolls to be eaten....I'm thinking it's time to start the 5th movie!!

Enjoy and wish me luck getting through all of these movies!

This recipe is featured on:

Foodie Friends Friday

Cinnamon Rolls 

Dough:

1 cup whole milk

3 tablespoons unsalted butter

3 1/2 cups (or more) all purpose flour

1/2 cup sugar

1 large egg

2 1/4 teaspoons rapid-rise yeast 

1 teaspoon salt

Nonstick vegetable oil spray

Filling:

3/4 cup (packed) golden brown sugar

2 tablespoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

1 cup powdered sugar

2 tablespoons unsalted butter, melted

1 tablespoon milk

1/2 teaspoon vanilla extract

Dough:

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2  cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Switch paddle to dough hook and knead on medium speed until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Filling:

Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 12 equal slices.

Spray 9 x13" glass baking dishes with nonstick spray. Arrange rolls cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

Glaze:

Combine powdered sugar, butter, milk, and vanilla in medium bowl.  Mix until smooth and drizzle over rolls. Serve warm or at room temperature.

Adapted from Bon Appetit magazine 3/2008

Sleepovers and Homemade Pizza!!

If you have children you will understand why I am so exhausted today!  This weekend my two boys had sleepovers and in total there were five teenage boys in the house (technically 4 teens and 1 pre-teen).  Let me start by telling you that I LOVE having a house full of children.  The house is filled with laughter and kids running around and yummy food smells and it's basically like an indoor carnival! Plus, I am lucky enough to have great kids with great friends who like to hang out with me.  It is always fun but it is tiring too.  Last night I didn't get much sleep between the marshmallow gun wars, the loud video games, the Spongebob show playing and oh yes, the goldfish cracker basketball game.  I awoke to what looked like a Pepperidge Farm masacre, goldfish everywhere!

The highlight of the sleepover (for me) was making homemade personal pizzas!  We had all the usual toppings and the most delicious pizza crust ever!  I always use Tyler Florence's recipe for pizza dough (excuse me while I fan myself, just thinking of him gives me a hot flash) because it is a never-fail recipe.  The only thing I change is that I prefer to use bread flour for my pizza dough, it makes a crisper crust.  Everyone fixed their own pizzas and they turned out great!  We finished off the meal with some homemade s'mores whoopie pies! Happy kids, happy Mom!!

Pizza Dough

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups bread flour, plus more for dusting


In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.


Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.


Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.


Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.


Preheat oven to 500 degrees F and place rack on the lowest rung in the oven.


Roll or stretch by hand each piece of dough into a 12" circle and place on baking sheet or pizza stone.  Add your favorite toppings!  Bake for approximately 10 minutes or until crust is brown and crispy!


Recipe adapted from Tyler Florence on Food Network

Knot Yeast Rolls

Yes....it's a yeast roll!  No....it's not hard to make!  People have these crazy ideas that yeast dough is difficult to work with but there are a lot of really easy recipes for yeast breads.  These rolls are my families all time favorite rolls to make.  It probably doesn't hurt that we are all carbo-holics and will eat any kind of bread but these are just so yummy.  There is a hint of sweetness from the brown sugar and a nice buttery flavor and they are fabulous just out of the oven!

When you are making the rolls it is important to know that it is a pretty wet dough.  It looks like it will never form a shape at first but then you add the rest of the flour and knead it on a heavily floured surface.

I probably knead the dough in a good 1/4 - 1/2 cup of flour.  You will know you have enough when the dough stops sticking to your hands and the counter.

 

We like to shape the rolls into knots (hence the name) but feel free to make any shape you prefer!  I personally think the knots look fancy and since I serve these at every holiday meal I want them to look like they took a lot of effort.  Even though they don't, it is usually the kids job to tie them into knots!  Super easy!

Knot Yeast Rolls

1 package active dry yeast
1 cup warm milk (110 to 115 degrees F)
1/4 cup butter, melted
1/4 cup packed brown sugar
3 eggs
1 teaspoon salt
3 1/2 cups all purpose flour
1 tablespoon water

In a mixing bowl, dissolve yeast in warm milk.  Add the butter, brown sugar, 2 eggs, salt and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (add as much flour as needed to keep it from sticking to your hands).  Place in a buttered bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface; divide into 16 pieces.  Roll each into a 12" rope, tie each into a knot.  Place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.  Beat remaining egg with water and brush over dough.  Bake at 350 degrees F for 15-20 minutes or until golden brown.

Makes 16

Adapted from allrecipes.com