Eggnog Cinnamon Rolls and May Your Days Be Merry & Bright

HO – HO – HO.  … Alright, that’s almost all I got!  Tis’ The Season, for hectic days…sleepless nights…and crowded shopping malls.  It happens every year lately for me… the never ending round of “Where are you Christmas” song playing in my head… the plastered on smile, and the “yes, Merry Christmas to you too!”  I guess for me, it’s just hard seeing everyone turn on their “auto pilot” and go through all the gestures of Christmas, but maybe lack in the emotional side of things.  I believe, it should be about family, friends, memories and tradition!  YUP, what girl doesn’t like sparkly things all wrapped up under a tree?! BUT there’s a time where you should stop… breath, and cherish the many things that are around you.  Speaking from experience, life is too short.  Try to enjoy what you have NOW, as it may not always be there!  The one thing I do LOVE about the season… it’s a great excuse to get into the kitchen and bake.  I confess I haven’t done much, with us travelling quite a bit this season in order to fit everyone in…  however…I did make sure to take some time and make these EGGNOG CINNAMON ROLLS.  They are ooey & gooey & melt in your mouth… the Eggnog adds just enough richness and moisture to the roll while the cinnamon and nutmeg adds just the right amount of spice to finish it off!

For the glaze/icing on top, you can do numerous things.  Just simple icing sugar/eggnog glazes works perfectly, or even a simple cream cheese icing to drizzle over?!  I’ll let you choose!  The best part of this recipe… split the dough in half… bake up one right away, the other…. Put into a foil pan and place in the freezer, its perfect to bring out and bake for when you really don’t feel like making a big breakfast.. or maybe when you just want something sweet….  Or… you get a craving… J

 mmmmmmm eggnog…. (and I am submitting to Yeastspotting, as this is worthy to share!)

Eggnog Cinnamon Rolls

·         ½ cup butter, softened

·         1 cup eggnog

·         ¼ cup plus 1 tablespoon sugar

·         1 tablespoon active yeast

·         2 teaspoon salt

·         2 eggs, lightly beaten together

·         4 cups flour

·         1 cup brown sugar, lightly packed

·         1 tablespoon cinnamon

·         2 teaspoon nutmeg

·         ¼ cup unsalted butter, melted and cooled

*GLAZE – (optional) eggnog/icing sugar mixed until desired consistency

-Melt butter in sauce pan over medium-low heat, add eggnog  and sugar stirring constantly until just warmed and sugar is dissolved.

-Pour mixture into bowl of your stand mixer, sprinkle yeast over mixture, stir, and let rest for about 10 minutes (or until foamy)

-Using the dough hook attachment, mix in eggs and salt

- Gradually add in flour until you have a very dense, yet still slightly sticky dough

-Once dough forms a ball on your hook, remove from mixer, and place on a lightly floured surface, adding a bit more flour if required, and for 1-2 minutes until dough is smooth.

-Place in a lightly oiled bowl, and cover.

-Let rise until at least double in size (2 hours approx)

- Spray a 9x9 pan and set aside

-In a small bowl, start the filling by mixing together the brown sugar, cinnamon and nut meg with a fork.  Set aside.

-Punch dough risen dough, and place on a lightly floured surface, rolling into a ball.

*if making 2 batches, spit dough in half, work with one half at a time*

- Roll into dough into a large rectangle

- Pour melted and cooled butter over dough and spread evenly with a pastry brush (fingers work too!)

-Sprinkle the sugar filling heavily covering the entire dough surface

-Roll dough tightly length wise and if desired, cut in half length wise, so that the sugared layers are exposed

- This will be a bit messy, finger licking encouraged, cut out about 4 inch pieces of dough, and either roll, or twist into a bun, place in lightly oiled pan.

-Cover and let rise another hour

**if you had split dough in half – make the 2^nd half exactly as the first round,  however this time, place in lightly oiled foil container, cover, label and freeze!**

-Preheat oven to 350F

-Place rolls into oven for 20 – 30 minutes, or until golden brown

- Drizzle desired glaze over top, best served warm!!

If you are baking up the frozen rolls, remove from freezer the night before, and let defrost / rise overnight on counter.  Bake & glaze as per above!!

Whatever you get up to this Christmas Season, make sure you take a moment to enjoy and cherish those that are around you.  Get outside.  Play.  Hug your loved ones. 

Merry Christmas!!

Now THAT’s a Cinnamon Bun…err Loaf?!

Well, our beloved Canucks are DONE for the season *sigh*… Summer can begin!  No more worrying about what to make for dinner, prior to game night.  No more worrying about waking up early and making sure all chores are “done” before the big game.  No more stressful periods of bad calls or missed shots….  Winter is officially OVER.  Hockey Season is done for us Canucks.   Canada (at least the West Coast side) can move into the next season – Summer. 

“Go Big or Go Home” is what they say right?!  Sometimes…bigger IS better.  I loooooove cinnamon buns, and the ooey-ier (yes that’s a word-ish) AND gooey-ier (stay with me) THE BETTER.   Baking Homemade Cinnamon buns fills the entire house with the heavenly smell of fresh bread and cinnamon. YUM.  Being that I already have a favorite Cinnamon Bun recipe (Ooey Gooey Cinnamon Buns), I want to revisit these, but play a little, kick it up a notch…  instead of making the "normal" dozen, ordinary Cinnamon Buns, I went with the Bigger is Better saying making one large Cinnamon Bun – more like a Cinnamon Bun Loaf really.  The results, one huge… ooey-gooey-cinnamony-meltinyourmouth-heavenly cinnamon bun loaf, perfect to serve to weekend guests for a light breakfast or to surprise your special someone (or family) for a sweet treat in the morning. I mean how can you go wrong waking up to the wonderful scent of cinnamon & brown sugar?!  The WOW Factor is definitely present…and in keeping with my original Cinnamon Bun Recipe  , are quick and easy, but ssshh don’t tell your guests that, they’ll think you were up all night making this….



Cinnamon Bun Loaf



Cinnamon Loaf – The Ultimate Cinnamon Bun

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cup all purpose flour
• 1 package instant yeast
• 1/4 cup white sugar
• pinch of salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter, softened (but not melted)

For Icing - mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light and sweet icing

- Heat milk in sauces pan until it bubbles (stirring gently to ensure it doesn't scold on the bottom)

- Remove from heat, and stir in the 1/4 cup butter, keep stirring until it melts. Let cool until lukewarm

- Using a stand mixer, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

- Add water, egg and the milk mixture; mix well. Add the remaining flour, 1/2 cup at a time, mix well after each addition.

-When the dough has just pulled together, use your dough hook to knead it until a dough ball forms on the hook, and the sides of the bowl are clean. 

- Turn it out onto a lightly floured surface and knead until smooth, about 2 minutes. (if dough is still really sticky, add about a 1/4 cup flour and knead in - your hands should be "clean of dough")

- Cover the dough with lightly oiled (I used cooking spray) plastic wrap, and let rest 10 minutes.

- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

- Roll out rested dough on a lightly floured surface into a large rectangle

- Spread dough with butter/sugar/cinnamon mixture using the back of a spoon or spatula, to the edges of dough

- using a knife or pizza cutter, carefully cut strips down the length if the dough about  2 – 3 inch thick slices

- Taking the first strip of dough, loosely roll up the piece of dough into the normal cinnamon bun shape, place in center of a light greased baking pan.

- taking the remaining strips and wrapping around the center piece until you have used all the dough up. Warning, this can get messy, licking fingers AFTER is encouraged!

- Cover lightly, and let rest in a draft free area until doubled in size (about 1 hour)

- Preheat oven to 375 F

- Bake in the preheated oven for 20- 25 minutes, or until golden brown

- Carefully remove from pan.  I covered a hot pad w/ a bit of plastic wrap, and flipped the loaf onto my hand (with hot pad), and then placed on a serving plate immediately

-  Mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light icing, and drizzle over slightly cooled loaf

........Serve warm.   This is also good the day after, just wrap lightly with plastic wrap.  When you are ready for round 2, cut your serving, place on plate and a quick zap in the microwave brings back all that ooey-gooey goodness!  Hmm, now maybe I should go outside and work on the yard.... hockey may be over, but boating season is just around the corner!   **cheers**

 

Uncle Fester's Cinnamon Buns (aka Sourdough Starter Cinnamon Buns)

They say, "Don't judge a book by it's cover."  Well, for anyone who has seen, used, and/or nurtured a Sourdough Starter, knows.... it's not pretty.  I mean, Uncle Fester is a pretty suitable name for "the blob" that's growing in my fridge.  I've been quite devoted to Uncle Fester, making sure to feed it at least once a week, and before baking with it, I take it out the night before, feed "him", after all, I want to make sure the starter is in it's (oops... HIS) MOST active state..... Well, not too long ago, I did just that.  It started off as an typical "feeding".  We were headed up to the lake for the weekend, and I thought this would be a great chance to put Uncle Fester to work! The end result, YUMMY Sourdough Starter Cinnamon Buns, but... the start of the process... well... let's just say....  it looked more like a science experiment gone awry...

Sourdough Starter Cinnamon Buns

It all started normal... I took Uncle Fester (how to make your own sourdough starter here) out of the fridge the night before I intended to bake, fed the sourdough starter, and left on the counter, loosely covered (per everything I read)... checked "him" before I went to sleep, and all was well....  in the morning, as I groggily walked over to the counter to brew my first cup of coffee....  I found this:

Uncle Fester (Sourdough Starter)

OOPS!  Guess umm, well... looks like my Sourdough Starter is quite healthy!  (or had one heck of a party while I was sleeping) *giggle*  ANNNYWAYS..... I then had a choice...  thank goodness for Keurig, as I can only think so much prior to that first cup of coffee.....  I could clean up Uncle Fester, toss out a portion, feed, and then bake later on that afternoon as planned.. or... what the heck, why not use him while he's most active.  I pushed "brew now" on my Keurig, and started the dough for Sourdough Starter Cinnamon Buns.  What else would a normal, everyday, working gal first thing in the morning after finding out something oozed and bubbled all over her counter top do? Who ever thought Sourdough Starter for just for bread and pizza dough, were sadly mistaken!!

Uncle Fester's Sourdough Starter Cinnamon Buns

• 2 cups active sourdough starter
• 3 cups All Purpose Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 2 eggs beaten
• 1/2 cup butter (melted)
• 1 cup sugar
• 4 teaspoons cinnamon

- In a large bowl combine Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended
- Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth

- Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into rectangle.

- Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough

- Starting on long side, roll up dough, jellyroll fashion.

- Press ends together to make a seam. Score and Cut in 1-inch slices, place in an ungreased pan.

- Allow rolls to rise to double their size.  Preheat oven to 325F.
- Bake at 325F for 20-25 min until lightly browned.

I added a simple milk/confectioner's sugar glaze overtop while they were still warm!   (mix couple tablespoons of milk with enough confectioner's sugar to desired thickness) These are light and flaky....so good right out of the hot pan... or slightly warmed in the microwave.

SO, from "blob" to.....

Sourdough Starter Cinnamon Buns

Who'd of thought "Uncle Fester" / Enter YOUR OWN Sourdough Starter name here....to create something as sweet as some fresh-made from scratch - homemade cinnamon buns!  Have a great weekend everyone!!

Ooey Gooey EASY Cinnamon Buns

The Holiday Season appears to have just snuck up on me.  Everywhere you turn its the countdown to "that day" , coloured lights are twinkling, mall parking lots are overflowing, and everyone seems to be in a choatic state of mind.  Personally, I feel like I have the song "Where are you Christmas" replying over and over in my head. 

When I think of the holiday's, I don't think of gifts, office parties, or Santa Claus.  I think of family, traditions, comfort foods, and just enjoying those around you.  I think of music playing Christmas tunes in the background, as big meals are prepped.  Christmas Spirits being poured as laugher and good times fills the room around.   In my opinion, some forget that this time of year is the perfect time to reflect on all the blessings that surround us.   On a rare frosty Saturday morning, when there was no where I "had" to be, the house was quiet (expect for the rhythmic snoring in the bedroom)... even Duke was passed out on the couch.... I decided  to fire up the oven, and play alittle.  So, with the music channel on quietly... I began to create sweet cinnamon smells in hope of waking up Mr. Sleepy Head....

Ooey Gooey Cinnamon Buns

The first thing I looked for when I was browsing through my millions (ok, maybe not MILLIONS...but definitely hundreds) of recipes was that I didn't have all day to make these.  I needed something to just whip up, so that they would be done, or in the final stages, before Mr. Sleepy Head woke up.  adapting from a couple recipes, I came up with these.  I promise you...  in an hour and half... with next to no kneading, you too could be biting into these sweet ooey gooey cinnamon buns...

Ooey Gooey Cinnamon Buns

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cup all purpose flour
• 1 package instant yeast
• 1/4 cup white sugar
• pinch of salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter, softened (but not melted)

Optional: mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light and sweet icing

- Heat milk in sauces pan until it bubbles (stirring gently to ensure it doesn't scold on the bottom)

- Remove from heat, and stir in the 1/4 cup butter, keep stirring until it melts.  let cool until lukewarm

- Using a stand mixer, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

- Add water, egg and the milk mixture; mix well. Add the remaining flour, 1/2 cup at a time, mix well after each addition.

-When the dough has just pulled together,  use your dough hook to knead it until a dough ball forms on the hook, and the sides of the bowl are clean. 

- Turn it out onto a lightly floured surface and knead until smooth, about 2 minutes. (if dough is still really sticky, add about a 1/4 cup flour and knead in - your hands should be "clean of dough")

- Cover the dough with lightly oiled (I used cooking spray) plastic wrap, and let rest 10 minutes.

- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

- Roll out rested dough into a 12x9 inch - "ish" rectangle.

- Spread dough with butter/sugar mixture using the back of a spoon or spatula, to about 1/2 inch from edges of dough

mmmm brown sugar, butter,cinnamon...

- Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups.

- Cover lightly and let rise until doubled in a draft free place, about 30 minutes.

- Preheat oven to 375 F

- Bake in the preheated oven for 20 minutes, or until browned. (place a foil covered baking sheet under pan to catch any drips. 

- Remove from muffin cups to cool.

- Optional:  mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light icing, and drizzle over slightly cooled cinnamon buns....

........Serve warm

Enjoy!!  These are good for a few days(if they last that long), make sure to keep em' covered, and a quick zap in the microwave will have them back to ooey and gooey in seconds!