Not too little, not too much

Cinnabon Rolls 10/29/2010

Filed under: Baking,Desserts — Roxana GreenGirl {A little bit of everything} @ 22:51
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I promised you yesterday that I’ll post my favorite cinabbon recipe. Is the closest version of the Cinnabon® . I have the recipe from Gabi Cara, to whom I thank once again. For the Romanian version go to http://gabrielacara.blogspot.com/.

 

 

Before I write the recipe I would like to ask for your opinion about the featured publisher program on foodbuzz. I’d like to apply but in the same time the thought of having to sigh a contract doesn’t quite put a smile on my face. I’ll totally understand if you don’t want to talk about it.

Back to cinnabons

 

Ingredients

2  1/2 tsp dry yeast

1 cup warm milk

1/2 cup sugar

6 tbsp soften butter

1 tsp salt

2 eggs

4 1/2 cups all-purpose flour

 

for the filling you need

1 cup dark brown sugar

2 1/2 tbsp cinnamon

6 tbsp soften butter

 

Directions

Mix the sugar and yeast with a little milk. Leave aside for 5 minutes.

 

Make a well in the middle of the sifted flour, add the salt, eggs and yeast mixture.

 

Start mixing slowly adding the melted butter.

 

then the milk

Place the dough into a greased bowl and leave to raise until double in volume.

 

 

Place the dough on your working surface and with a rolling-pin roll it out into a rectangular with a thickness around 1/2 inch.

 

Mix the brown sugar with the cinnamon.

 

Brush the dough with soften butter and sprinkle with sugar-cinnamon mixture.

 

Roll it carefully.

 

With a piece of thread cut the buns around 1 inch thick.

The bons will be clean and round

 

Place them on baking trays and leave around 20 more minutes at room temperature.

 

Bake them at 400 F for about 10-15 minutes.

While the cinnabons are in the over make the topping.  We like ours with cream cheese frosting.

you need

4 oz cream cheese

4 oz butter

2 cups powdered sugar

 

Mix them until light and fluffy.

 

Top the cinnabons with the frosting while still warm or hot. Sprinkle with walnuts.

 

closer

 

even closer :)))

 

 

 

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Chocolate – Peanut Butter Cake 06/09/2010

Few days ago was my princess anniversary and again i spoiled my family with a cake
Ingredients and directions
Filling
2 1/4 cups heavy whipping cream

1/2 cup (packed) golden brown sugar

340 gr  bittersweet or semi-sweet chocolate, finely chopped

1/2 cup  chunky peanut butter

Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.

Remove from heat. Add to chocolate; let stand 1 minute.

Whisk until smooth.

Whisk in peanut butter. Chill uncovered overnight.

Cake

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, room temperature

1/2 cup chunky peanut butter

450 gr golden brown sugar

4 large eggs

1 sachet vanilla sugar

1 cup buttermilk

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans

Sift first 4 ingredients into medium bowl.

Using electric mixer, beat butter and peanut butter in large bowl until blended.

Beat in sugars.

Beat in eggs, 1 at a time.

At low-speed, beat in flour mixture alternately with buttermilk.  Start and finish with dry ingredients. Add 1-2 tablespoon buttermilk if needed.

Divide batter among pans and spread evenly.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks. Cool cakes completely.

Frosting

340 gr cream cheese, room temperature

1 cup powdered sugar

3/4 cup powdered sugar

6 tablespoons unsalted butter, room temperature

1 sachet vanilla sugar

3/4 cup chilled heavy whipping cream

Using electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla in large bowl to blend.

Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.

Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assembling the cake

Place 1 cake layer. Spread with half of filling. Place another layer. Spread with remaining filling. Top with remaining cake layer. Spread frosting over top and sides of cake.

 

Coconut Milk Sugar Buns 05/31/2010

Filed under: Breads,Coconut — Roxana GreenGirl {A little bit of everything} @ 22:29
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A hint of coconut flavours these spiral-shaped rolls. Serve them warm or cold with butter or/and preserves.

Ingredients

1 sachet / 7 gr dried yeast

1/2 cup lukewarm milk

1/2 cup coconut milk

55 gr / 1/4 cup butter

1 egg

1 sachet vanilla sugar

450 – 500 gr all-purpose flour

50 gr / 1/2 cup shredded coconut

pinch of salt

55 gr / 1/2 cup powdered sugar

1-2 tbsp granulated sugar

Directions

Mix half of the milk with the yeast.

In a medium bowl mix the coconut milk, rest of the milk, egg and melted butter.

and in another bowl 450 gr flour, shredded coconut, powdered sugar, vanilla sugar and salt

Add dry and wet ingredients to yeast-milk mixture and mix well to form a soft dough, add more flour if needed.

Place the dough in a greased bowl, cover and let double in volume.

Divide the dough in 12-16 almost equal pieces.

Take one piece, roll it into a rope and curl it into a spiral

Do the same with the rest. Place them on baking sheets.

Leave around 20 minutes at room temperature. Preheat the oven at 425 F. Sprinkle with the granulated sugar.

Bake them for 12-15 minutes or until golden.

 

 
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