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Cinnamon Rolls + a Red Star Yeast GIVEAWAY!

September 17, 2012 in breakfast

Happy Monday! I have exciting stuff for you today!

Red Star Yeast recently released their newest product: PLATINUM Superior Baking Yeast!

And I am here to tell you that it is fantastic! It’s easy, easy, easy to use and has dough strengtheners in it which increases the oven spring. The oven spring is what sold me on it. This altitude I’m at is so tricky sometimes and lately all my yeast projects have risen fine but then collapsed in once I put them in the oven – I am happy to report that these cinnamon rolls sprung up like they’re supposed to! Yay!

The other thing that caught my attention about Platinum is that it’s particularly effective in making whole grain recipes light and larger in volume. If you’ve ever made a whole grain recipe at home you know that they can be a bit heavy but not with Platinum! Check out this video for more info on Platinum!

These cinnamon rolls, which also comes from Red Star Yeast, are gooey and delicious and made a great weekend breakfast. I made a quick icing with some powdered sugar, heavy cream, and vanilla bean paste because cinnamon rolls just aren’t cinnamon rolls without an icing on top.

And the giveaway?!

Red Star Yeast wants to give one of you an opportunity to try out new Platinum! Enter below to win their VIP package. The winner will also be entered into a drawing with the winners from other participating blogs to win a Platinum Kitchenaid mixer! Get excited!

(Giveaway only open to US. Ends on September 27 at midnight.)

a Rafflecopter giveaway

One year ago: Rosemary Ranch Chicken Kabobs
Two years ago: Roasted Spaghetti Squash

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Cinnamon Rolls

Ingredients

For the dough:
1/2 cup milk
1/2 cup water
1/4 cup butter or shortening
1 egg
3 1/4 - 3 3/4 cups bread flour
1 teaspoon salt
1/4 cup sugar
2 1/4 teaspoon Red Star Platinum Superior Baking Yeast
For the filling:
1/4 cup brown sugar
2 tablespoons sugar
2 teaspoons cinnamon
2 tablespoons butter, softened

Instructions

    To make the dough:
  1. In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well.
  2. In saucepan, heat milk, water and butter (or shortening) until warm. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
    3. To prepare filling:
  3. Combine brown sugar, granulated sugar, and cinnamon; set aside.
  4. Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375F for 20 to 25 minutes until golden brown. Remove from pan; cool.
http://fakeginger.com/2012/09/17/cinnamon-rolls-a-red-star-yeast-giveaway/

I was sent samples of Red Star Yeast Platinum for this post. 

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Cinnamon Rolls with Pecan Swirl

June 18, 2012 in breakfast


Out of everything I bake, I think cinnamon rolls are my favorite. Not necessarily to eat but the actual process of making them. There’s just something magical about taking so few ingredients and turning them into beautiful swirled rolls.

Because of that there are many, many, many recipes for cinnamon rolls lurking around my blog. But these guys, right here, they might be my favorite yet!

It starts with a brioche dough but don’t let that scare you! I told you in my last brioche post that I think brioche is one of the easier doughs to work with since it’s so silky and I still stand by that comment. My mixer does stress out a little but it’s no big deal since hand-kneading isn’t so bad when the dough is nice and smooth.

The filling starts with sour cream instead of the typical softened butter and then it’s topped with cinnamon, brown sugar, and toasted pecans. I think – if it’s possible – that the sour cream actually kept the rolls moister!

We loved these and believe me when I say that I’ll be making them again soon!

Two years ago: Rocky Road Brownies

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Cinnamon Rolls with Pecan Swirl

from Food & Wine

Ingredients

For the dough:
2¼ teaspoons instant dry yeast
2 tablespoons warm water
¼ cup plus 1 teaspoon sugar
6 large eggs
4½ cups sifted all-purpose flour (1¼ pounds), plus more for rolling
1½ teaspoons salt
3 sticks unsalted butter, cut into ½-inch cubes and chilled
For the filling:
4 ounces pecans (1 cup)
1½ cups light brown sugar
1 tablespoon cinnamon
1 cup sour cream
1 large egg beaten with 1 tablespoon water
For the glaze:
1½ cups powdered sugar
4 tablespoons unsalted butter, softened
¼ cup heavy cream
1 teaspoon pure vanilla extract

Instructions

    To make the dough:
  1. In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand for 5 minutes, until foamy. Whisk in the 6 eggs.
  2. In the bowl of a standing mixer fitted with the dough hook, mix the 4½ cups of sifted flour with the salt and the remaining ¼ cup of sugar. Add the yeast mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter a couple cubes at a time, waiting until it is at least partially kneaded into the dough before adding more cubes. Continue kneading until the butter is fully incorporated and the dough is smooth and silky, about 8 to 10 minutes. Transfer the dough to an oiled bowl. Cover and let rise in a warm place until doubled, about 1 hour.
    3. To make the filling:
  3. Preheat the oven to 350F. Place the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool slightly, then roughly chop the pecans. Transfer to a medium bowl and stir in the brown sugar and cinnamon.
  4. Spray two 9×13-inch baking pans with oil. Working on a well-floured surface, divide the dough into 2 pieces. Take one piece and roll the dough out to a 12-by-16-inch rectangle. Spread half of the sour cream over the, leaving a ½-inch border all around. Sprinkle with half of the pecan filling. Roll up the dough from a long side into a tight cylinder and pinch to seal. Cut into 12 even slices; transfer rolls to baking pan, putting the cut side up. Repeat with the remaining dough and filling. Cover and let rise until almost doubled, about 30-45 minutes.
  5. Preheat oven to 350F. Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.
    6. To make the glaze:
  6. Use an electric mixer to beat the powdered sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the glaze on the hot cinnamon rolls.
http://fakeginger.com/2012/06/18/cinnamon-rolls-with-pecan-swirl/

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Grandma’s Cinnamon Rolls

November 13, 2011 in breakfast, spon

We’re about a week and a half away from Thanksgiving so it’s about time I start giving you some holiday recipes, huh? Recently Red Star Yeast contacted me and asked if I wanted to bake up some of their holiday treats to share with you guys. How could I say no? Working with yeast is one of my favorite things in the world and I’m thrilled to bring you some recipes that will hopefully make your holiday meals even better!

We’re kicking the festivities off with the perfect Thanksgiving morning breakfast! It’s just what you need the morning of – a little sweetness before a day filled with savory eats!

I’m not sure whose grandma created this created this recipe but she’s a smart cookie, that grandma. The dough is deliciously sweet and rises perfectly to create light and fluffy rolls. The filling is a fairly standard cinnamon roll filling: butter, sugar, cinnamon, and nuts – all the good stuff, of course. And the glaze, oh my goodness, the glaze. Normally I use heavy cream to thin out glazes but this recipe calls for butter! I cannot even begin to describe how amazing it is. It also includes maple flavoring (you could use syrup if you don’t have flavoring – just use a tablespoon and decrease the butter to 2 tablespoons) and coffee which just puts these bad boys completely over the top.

This recipe makes a ton so it’s perfect if you’ve got a house full of people and if not, it’s easily halved and still turns out perfectly.

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Grandma’s Cinnamon Rolls

Ingredients

For the dough:
¾ cup water
¾ cup milk
¼ cup butter, at room temperature
2 eggs, at room temperature
1½ teaspoon salt
½ cup sugar
5¾ cup bread flour
4½ teaspoons yeast
For the filling:
⅓ cup butter, melted
½ cup nuts, chopped (I used pecans)
¾ cup sugar
2 tablespoons cinnamon
For the glaze:
2 cups powdered sugar
½ teaspoon maple flavoring
2 tablespoons melted butter
3 – 4 tablespoons hot coffee

Instructions

  1. In large mixer bowl, combine 2 cups flour, yeast, ½ cup sugar, and salt; mix well. Heat milk, water and butter to 120F to 130F; butter does not need to melt. Add to flour mixture; add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.
  2. To make the filling, combine ¾ cup sugar, nuts, and cinnamon; set aside.
  3. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12 x 9-inch rectangle. Brush each part with half of melted butter; sprinkle half of Filling over dough. Starting with 12-inch side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13 x 9-inch pans. Cover; let rise until indentation remains after lightly touching side of roll.
  4. Bake at 375F for 20 to 25 minutes until golden brown.
  5. Combine all Glaze ingredients; blend until smooth. Drizzle Glaze over hot rolls; cool.
http://fakeginger.com/2011/11/13/grandmas-cinnamon-rolls/

This post is sponsored by Red Star Yeast. That said, Red Star Yeast is the only yeast I use and this recipe is fantastic!  

 

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Caramel Apple Cinnamon Rolls

July 7, 2011 in breakfast

My husband’s birthday was a few days after we finally got settled into our house and at that point we’d only been to the grocery store for the staples. There were no fancy baking ingredients, not even any chocolate chips, so a birthday cake was pretty much out of the question. Lucky for me, he enjoys cinnamon rolls as much as cake especially if they include apples and caramel sauce!

Fantastic does not even begin to describe these! The dough is so soft and the apples on the inside are a nice surprise. The caramel sauce on top is what makes them though! Needless to say, the husband was pretty happy with his birthday treat.

(The recipe includes instructions for how to make the dough with a stand mixer but remember, you can do it by hand. It will just take a little longer and a lot more muscle.)

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Caramel Apple Cinnamon Rolls

adapted from Annie's Eats

Ingredients

For the cinnamon rolls:
6 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
pinch ground nutmeg
5½ tablespoons unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 teaspoon instant (rapid rise) yeast
1 cup plus 2-4 tablespoon whole milk or buttermilk, at room temperature
For the filling:
1 tablespoon unsalted butter
3 Granny Smith apples, peeled, cored and cut into ¼-inch slices
¼ cup sugar
½ teaspoon cornstarch
¼ teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
1 teaspoon vanilla extract
3 tablespoon plus 1 teaspoon sugar
¾ teaspoon ground cinnamon
For the glaze:
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
3 tablespoon caramel sauce
1 tablespoon milk
½ teaspoon vanilla extract
1 cup confectioners sugar

Instructions

  1. In the bowl of an electric mixer, cream together the sugar, salt, cinnamon, nutmeg 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.
  2. Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool. In a small bowl, whisk together the sugar and cinnamon to blend; set aside.
  3. 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. Evenly distribute the caramelized apples over the top 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.
  4. 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.
  5. Preheat the oven to 350F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack.
  6. To make the glaze, cream together the cream cheese and butter until smooth. Mix in the caramel sauce, milk and vanilla extract. Add confectioners sugar until smooth. Swirl the glaze over the top of the cinnamon rolls. Let cool at least 15-20 minutes before serving.
http://fakeginger.com/2011/07/07/caramel-apple-cinnamon-rolls/

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PPQ – Jailhouse Potato-Cinnamon Rolls

September 5, 2010 in breakfast, Project Pastry Queen

This week’s Project Pastry Queen recipe was chosen by Katy of Katy’s Kitchen. Katy chose the Jailhouse Potato-Cinnamon Rolls which I have been waiting to make since I got the book.

These cinnamon rolls call for mashed potato to be added to the dough. Weird, right? The purpose of the potato is not for taste but to add a softness to the dough that you wouldn’t achieve with just flour. You can’t taste it in the finished product (although my husband swears he could) but you can definitely tell that they are softer than other cinnamon rolls.

The dough is… a pain, to say the least. Thanks to the power of Twitter I had already been warned by Shawnda that the dough was ridiculously wet. I cut the potato water in half and think I could have gotten away with even less. The dough was so soft that it was hard to work with. It was one of those doughs that spreads itself into a rectangle as soon as you put it on your workspace. Sure, less work for me but that’s not a good sign, especially when you have to roll the dough next.

You know how when you roll cinnamon rolls the roll stays tight and in a, well, roll as you slice them? Yeah, not this dough. As I was rolling it, it was spreading and falling and doing many other things that you should never use to describe cinnamon rolls. It was frustrating and resulted in some long, skinny cinnamon rolls.

The cinnamon rolls were awesome though! So worth the trouble. They were so soft even after being reheated and the filling was sweet, spicy, and just delicious. I think they might be my new favorite but I will work on the recipe to see if I can get some pretty round rolls.

Make sure you check out Katy’s blog for the recipe and then hop around the Project Pastry Queen blogroll to see if these guys gave everyone else trouble.

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