TWD - BWJ: Pecan Sticky Buns

This recipe is one of those recipes that is so amazing and yet SO bad for you! I think there was a total of 5 or 6 sticks of butter in the entire recipe but you know what? They were so delicious that I just didn't care!

The recipe started with brioche dough... my absolute favorite dough to work with. The brioche is then laminated with more butter just like puff pastry. Then you top it with cinnamon and sugar, roll it up, put it in a pan with more butter and brown sugar, and bake it.

They are AMAZING! I don't think I would ever make them just for a random weekend breakfast for my family but for a group of people I most definitely would!

Thanks to Lynn of Eat Drink Man Woman Cats Dogs and Nicole of Cookies on Friday for hosting this week. The recipe can be found at their blogs.

Blueberry Cinnamon Rolls

My daughter started school on Monday and requested these cinnamon rolls for her special breakfast. They were absolutely delicous. Lemon and blueberries always work so well together and it was a great combination for these rolls. We'll definitely be making them again!

Enjoy!


Blueberry Cinnamon Rolls
Recipe from Annie Eats

For the cinnamon rolls:
6½ tbsp. sugar
1 tsp. salt
5½ tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 tsp. instant (rapid rise) yeast
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature

For the filling:
3 tbsp. plus 1 tsp. sugar
¾ tsp. ground cinnamon
1½ cups fresh blueberries

For the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest


Directions:

In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth. Mix in the egg and lemon zest until incorporated. Mix in the flour, yeast and milk until a dough forms. Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple, tacky but not sticky. (You may need to add a little extra flour or liquid to achieve this texture.) Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.

Mist a work surface with spray oil. Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Combine the sugar and cinnamon in a small bowl and mix to blend. Sprinkle the cinnamon sugar mixture over the surface of the dough. Sprinkle the berries over the top evenly of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.

Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size. At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.

Preheat the oven to 350˚ F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack. Whisk together the glaze ingredients in a medium bowl until smooth and then swirl over the top of the cinnamon rolls. Let cool at least 15-20 minutes before serving.

Banana Chocolate Chip Cinnamon Rolls

You can't really go wrong with just about any variation of a cinnamon roll. This one is filled with banana chunks and chocolate chips. I did top it with a cream cheese frosting, but to be honest, it didn't need it. Now don't get me wrong, I love cream cheese frosting as much as the next guy but these were too sweet with it. You can eat them plain, use a basic powdered sugar glaze, or a nice dollop of fresh whipped cream. Or if you want something super sweet you can use the cream cheese frosting.

Enjoy!

Banana Chocolate Chip Cinnamon Rolls
Recipe from What's Cookin, Chicago?

Dough:

1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1 teaspoon kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling:

2 ripe bananas mashed (fresh or frozen)
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1/4 cup bittersweet chocolate chips

Frosting:
5 ounces cream cheese
3 cups powdered sugar
6 tablespoons heavy cream


For the dough: In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed. Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

For the filling: Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of mashed banana mixture evenly over top and sprinkle with chocolate chips. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place cut side up in baking dish. Cover tightly with plastic wrap and place in the fridge overnight.
The next morning, remove from refrigerator and let rise until half again as high, about 1 hour. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Meanwhile, prepare the frosting.

For the frosting: In the bowl of a stand mixer, cream the cream cheese and powdered sugar together. Slowly add the heavy cream 1 tablespoon at a time until desired consistency. Frost the warm cinnamon rolls with half the frosting and wait 10 minutes before topping with the remaining half of frosting. This ensures all the frosting doesn't completely melt away once it's applied. The result should be a nice semi melted layer of frosting on top with a creamy top layer of frosting.

Pumpkin Cinnamon Rolls with Caramel Frosting

I love cinnamon rolls and I love pumpkin. Put the two together and I am literally in breakfast treat heaven! I took what I liked from 2 recipes, added in my own twist on the filling, and ended up with what Nathan and I consider one of the best cinnamon rolls we have EVER tasted!

The pumpkin is noticible but not overwhelming. The filling is classic cinnamon with the addition of some pumpkin pie spice and a dash of cloves. And then there is the frosting. Oh my... the frosting! I considered going with a traditional cream cheese frosting (which you totally could do) but got the caramel idea in my head and couldn't get it out! The frosting is simple to make and pours right over the hot rolls (no spreading required!). After a few minutes, it firms up like a glaze. Oh so good!!!I made this recipe for 6 rolls since I have a family of four but could easily be doubled for a larger group. And you might just want to double it and share. People will seriously love you!

Enjoy!


Pumpkin Cinnamon Rolls with Caramel Frosting
Makes 6 LARGE rolls

Rolls:
1 1/8 tsp or 1/2 envelope active dry yeast
1/8 cup warm water
1/2 tsp PLUS 2 TBSP granulated sugar (divided)
1 egg
2 TBSP unsalted butter, melted
7.5 oz canned pumpkin
2 3/4 cups all purpose flour
1/4 + 1/8 tsp salt

Filling:
4 TBSP unsalted butter, softened
2 TBSP granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
Dash cloves

Frosting:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/8 teaspoon salt
2 TBSP milk or cream
1/2 teaspoon vanilla
1 1/4 cups powdered sugar

Sprinkle yeast over warm water in large bowl. Add 1/2 tsp of the granulated sugar; let stand until foamy, about 5 minutes.

Mix in remaining 2 TBSP sugar, egg, butter and pumpkin. Gradually add 2 1/2 cups of the flour and the salt until soft dough forms. Continue to knead for 10 minutes, adding remaining flour as needed, until dough is smooth.

Place dough in large greased bowl and allow to rise until doubled.

Once doubled, roll dough out into a rectangle. Combine all filling ingredients and spread evenly over rectangle. Roll up dough and cut into 6 rolls.

Place rolls in greased 8" pan and allow to rise until doubled.

(At this point, you can either bake or refrigerate the rolls overnight and bake in the morning. If you are refrigerating the rolls, allow them to come to room temperature before baking.)

Bake the rolls at 350 for 25-30 minutes or until golden and bubbly. Remove from oven and make frosting.

To make frosting, melt butter in saucepan. Add brown sugar and stir until smooth. Add milk and vanilla and stir to combine. Add powdered sugar all at once and whisk until clumps disappear. Pour warm frosting over cinnamon rolls. Let set for 5 minutes and serve.

Recipe adapted from Examiner and Tasty Kitchen.

White Chocolate & Craisin Cinnamon Rolls

White chocolate and craisins has to be one of my favorite flavor combinations. I love any opportunity to combine the two because they are truly a match made in heaven.

These rolls come together quickly with the help of frozen white dough. You could always make your own dough, but I would suggest not using a sweet dough as you would for regular cinnamon rolls. I think the plain white dough worked perfectly because the white chocolate is sweet enough on its own.

Enjoy!

White Chocolate & Craisin Cinnamon Rolls
Recipe from Nestle

2 loaves (1 lb each) frozen white dough, thawed
2 TBSP butter, softened
1/4 cup sugar
1 TBSP cinnamon
2 cups white chocolate chips
1 cup craisins
1 cup powdered sugar
3 TBSP milk

Grease two 9" round pans.

Roll 1 bread loaf into 16x10 inch rectangle. Spread 1 TBSP butter on dough. Combine cinnamon and sugar in small bowl; sprinkle 2 TBSP on dough leaving 1/2" border on sides. Sprinkle with 3/4 cup white chocolate chips and 1/2 cup craisins, firmly pressing into dough.

Roll up dough tightly starting at short end. Seal edges with water. Cut into 6 slices; place cut side up into pan. Repeat with other loaf.

Cover and let rolls rise until they almost fill pans, about 30 minutes.

Preheat oven to 350 and bake for 25-30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks.

Melt remaining 1/2 cup white chocolate chips. Stir in powdered sugar and milk to make a stiff glaze. Drizzle over cinnamon rolls.

Banana Walnut Brunch Squares

Oh my gosh... I was looking through my posts and saw this in my drafts folder. Not too weird, right? Well, how about I tell you what date it was added? July 24, 2009! How it remained hidden there without me noticing is beyond me.

So, after a LONG wait, I present to you an easy and delicious breakfast. I actually do remember it and it was yummy. I just don't know what happened to the post. :)

Banana Walnut Brunch Squares
Pillsbury Bake-Off Recipes

3 eggs
1 cup mashed ripe bananas (2-3 medium)
3 TBSP sugar
1 can (17.5 oz) Pillsbury Grands Cinnamon Rolls with frosting
1/2 cup flour
1/3 cup packed brown sugar
1/4 cup butter, softened
3/4 cup chopped walnuts
1/4 cup maple syrup
Banana slices, if desired

Heat oven to 350. Spray 8" square pan wih cooking spray.

In large bowl, beat eggs, bananas, and sugar.

Seperate dough into 5 rolls. Cut each roll into 8 pieces and coat in egg mixture. Spoon into baking dish; spread evenly.

In medium bowl, mix flour and brown sugar. Cut in butter. Stir in walnuts. Sprinkle mixture over dough.

Bake 35-40 minutes or until center is puffed and set and edges are deep golden brown. Cool 10 minutes.

Meanwhile, in a small bowl, mix frosting and syrup.

To serve, cut into squares and drizzle with icing.

Homemade Cinnamon Rolls

We had company over the weekend and it gave me the opportunity to make some food that I don't usually make that often. One of those foods were these cinnamon rolls.

Before the rise

The only problem with this recipe is that it makes 12 massive rolls and there is no way we are going to eat all of them. Even if I cut the recipe in half, we still would have to eat cinnamon rolls twice. Not saying that is a bad thing, but for some reason I wait to make cinnamon rolls until we have company.

After the rise

These rolls are SO good! My favorite things about them? The lemon extract in the frosting. It just gives it a little something extra that I LOVE!

Enjoy!

Cinnamon Rolls

1 cup warm water
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 TBSP yeast


1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


4 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon lemon extract
1/8 teaspoon salt

1.Place yeast and hot water in mixing bowl. Let stand 5 minutes or until bubbly. Add butter, eggs, salt, sugar, and flour. Mix until combined. Knead until smooth and elastic, 6-10 minutes. Place in greased bowl, cover with towel, and let rise until doubled.

2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. At this point you can cover and refrigerate overnight (bring to room temperature before baking) or bake right away.

4.Preheat oven to 400. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, extract and salt. Spread frosting on warm rolls before serving.

250... NO WAY!

This is my 250th post! I cannot believe it! This blog has been such a wonderful outlet for me. I have always enjoyed baking and cooking, but blogging has given me an added joy. I have discovered this whole world of foodies that I never knew existed and I have formed good friendships. So a big, big thank you to those who have enjoyed my blog and therefore made me enjoy it more!

I joked when I started this blog back in August that I would bake/cook my way through this deployment. My good friend, Erica, pointed out to me the other night that I literally have. Yes, that's right. This deployment is coming to an end!!! I cannot say exactly when Nathan will be arriving home for two reasons... One - The date isn't set in stone. Two- OPSEC (Operational Security). But, I can say that he will be home oh so soon and I cannot wait! It has been almost 13 months and to have my husband and best friend back home with me will be amazing!

I also mentioned the other day that I have been crazy busy and that I would elaborate later. Now is later. :) Besides getting everything ready for Nathan's return, I have two birthdays in May. My son will be turning one May 29th and anyone who knows me knows that I plan WAY ahead of time, so while that is a month away, I am busy working on plans. My baby girl (who isn't a baby anymore) turns 4 (WHEN DID THAT HAPPEN???) on May 6th and we are having her party this weekend. She requested a surprise party and I am so excited for it! Although I didn't really think about the logistics of pulling off a surprise party with a deployed husband! But, luckily I have awesome friends who are helping me pull it off! The rest of this week will be spent making dozens of sugar cookies in the shape of 4's (I do numbers every year) and making 4 cakes (per the birthday girl's request!) all while keeping it hidden from my daughter. Can we say late nights? :)

Now on to a recipe! This is a great indulgent breakfast treat that is SUPER easy thanks to the help of (GASP) store bought cinnamon rolls. I prefer homemade cinnamon rolls and will take the time to make them if I am just making cinnamon rolls. But, this recipe just uses the rolls as a base and they are dipped in a butter/sour cream/brown sugar/pecan mixture. YUM YUM YUM! Seriously so good!



ENJOY!!!!

Cinnamon Pecan Pull Apart

3/4 cup chopped pecans
2/3 cup packed brown sugar
1/2 cup butter, melted
1/2 cup sour cream
1 tsp vanilla
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing

Heat oven to 350. Grease bundt pan; set aside.

In large bowl, mix all ingredients except for cinnamon rolls.

Seperate rolls and cut into fourths. Add dough pieces to pecan mixture; toss to coat. Spoon mixture into bundt pan.

Bake for 30-40 minutes or until deep golden brown. Turn upside down onto serving plate. Spread with icing.