PW's Cinnamon Buns

Any self-respecting Cinnamon Bun Expert will tell you that the whole reason why Cinnamon Buns exist is for the little twirl in the middle. All the cinnamony, gooey, doughiness all twirled up smack in the middle

Everything else is just a means to an end. The rest of the cinnamon bun is there just to hold up that little twirl, keeping it safe, just for you!

Ok fine, if you like the outside of the bun, I won't tell anyone. Because it does taste pretty good too.

But you know what the really best part of the Cinnamon Bun is? 

The true sign of a successful Cinnamon Bun....a sticky bottom. 

And lets leave it at that.

Ok, so you want to make some Cinnamon Buns? The Pioneer Woman is the absolute queen of Cinnamon Buns. I am not going to type out the whole recipe,since you can go ahead and click this link, and get the full scoop there. Have fun!

By the way, her recipe makes tons and tons of cinnamon buns. If you are planning on eating these all by yourself, and don't want to have to eat through seven pans of cinnamon buns, this recipe is very similar, just as good (and 134,647 people also think its good!) and makes half the amount. I use the filling recipe from the Allrecipes recipe in the Pioneer Woman's dough recipe instead of hers. 

Also, if you are tragically not a cinnamon lover, then these work great with chocolate too! Just mix 1 cup brown sugar, with 2 tablespoons cocoa, and you got yourself some delicious chocolate buns. 

Cinnamon Bread

Cinnamon Bread was the first yeast dough recipe that I ever made, 

and it holds a special place in my heart. 

Sadly, there is no place in Big D.'s heart for cinnamon. 

I think it might have something to do with an unfortunate accident

 between some cinnamon and chulent. 

(Note to self: Do NOT  put cinnamon in chulent. Ever.)

Either way, let us all take a moment of silence for this sad, sad fact. 

*

*

*

*

Ok. Done.

On a more positive note, that means there is all the  more cinnamon bread for me!

Now let's make some awesome cinnamon bread.

 If you haven't tasted cinnamon bread, you are missing out.
So, we must fix that ASAP. And if you think its the same thing as Cinnamon Rolls, 

you are sadly mistaken.

Cinnamon Rolls are pastries, sweet and sticky and belong with a cup of coffee.

Cinnamon Bread is really a bread, with a touch of sweetness. It is delicious in a tuna sandwich or french toast, as well as with plain cream cheese, or melted cheese. 

And here it is:

Cinnamon Bread                                                               adapted from ThePioneerWoman.Com

• • 
    
        1 cup milk/soy milk

• 
        6 tablespoons butter/margarine

• 2 ½ teaspoons active dry yeast

• 
  2 whole eggs

• 
  ⅓ cups sugar

• 
  3 ½ cups all-purpose flour

• 
  1 teaspoon salt

• 
  ⅓ cups sugar

• 
  2 tablespoons cinnamon

• 
  egg and milk, mixed together, for brushing

Melt butter/margarine with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour mixture and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350°.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool.

Cinnamon Swirl Pound Cake

Ok, so its a well known fact that I have some sort of hyperactivity when it comes to baking. How, you ask? Well, I can never stop with just one recipe for a particular item. If I see a new recipe, I have to try it, even if I already have a "favorite, go-to" for that kind of food. I mean, how many times does a person need to try a new pound cake recipe, right? I know, I really don't know. How many times is enough, until you say "Ok, I think we really nailed it this time." Well, I guess if I reach that point, I'll be sure to let you know. In the meantime, I'll keep on baking. Why am I telling you this now? Because, I think I am up to recipe # 8 or #9 for trying out different kinds of pound cakes. I like how pound cakes are basic and simple (no egg seperating here!), and you can easily switch them up by adding some chocolate chips or a cinnamon swirl. Pound cakes even make a great batter for a birthday cake. So here is my latest pound cake, and I am happy to say that I am pretty sure we are reaching the end of my pound cake journey. But I can't say that for sure, I never know what pound cake recipe is lurking around the corner, waiting for me to discover it. What? I should stop now before they cart me off to the looney bin? Ok, here's the recipe:

Cinnamon Swirl Pound Cake

• 1 cup butter or margarine
• 1/2 cup shortening
• 3 cups white sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups milk
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 
  
• Cinnamon Swirl:
• 2/3 cup brown sugar
• 1 tablespoon cinnamon
• dash of nutmeg
• 
  
• Directions:

Preheat oven to 350° F . Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter or margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Let the batter beat on high for 20 minutes. (Its really important to let it beat for a long time- it gives the crumb a great texture) With the mixer on low, mix in the 1/3 of the flour mixture. Pour in half of the milk mixture, another 1/3 of the flour, the remaining milk and the remaining flour. Don't over mix the batter- mix just until everything is combined. Pour half of the  batter into prepared pan. Sprinkle the cinnamon mixture, and spread remaining half on top. (The batter is slightly too much for a 10 inch bundt, so I filled it to the top, and made a few cupcakes as well.) Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Glaze:
Mix together 1 cup powder sugar, and approximately 2 tablespoons milk- just enough milk until the mixture is pourable ( it should look like Elmers glue) . If its too thin, the glaze will be transparent. Pour over cake when cool. 

For a chocolate chip pound cake, skip the cinnamon swirl part and fold in 1 cup mini chocolate chips.

Fan Tan Rolls

I love a challenge. Although I am sure you know that by now. And I can never say no. You probably know that already too. So when I got this innocent looking email from Mrs. M. asking : "Do you have any great recipes that would mimic (almost duplicate) Mezonos rolls?  Preferably cinnamon?", I bet you know what I was busy doing...

Mezonos rolls are basically another term for Fan Tan Rolls, and when I grew up "Mezonos Rolls" were a staple item in the story called "My Childhood." So, of course I was up for the challenge! I can't say these are exactly the same, but man are they good, so who really cares, right? 

Fan Tan Rolls

• 1 cup warm milk or apple juice
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons dry yeast
• 
  
• extra melted margarine or butter margarine for stacking
• 
  
• Pour milk into a large bowl. Add the yeast and sugar. Let sit for a few minutes until the yeast begins to bubble. Add the flour, eggs, margarine and salt.  Knead for about 10 minutes, until the dough is smooth and elastic.  Cover and let rise in a warm place until double, about an hour.  Roll out the fan tan rolls as indicated in the video below. For cinnamon rolls, sprinkle 1/2 cup sugar, mixed with 1 tablespoon cinnamon before stacking.
  
• 
  
• 
  

Cinnamon Latte Whoopie Pies...plus something for the snow day....

I finally got my hands on this really cool book called "Whoopie Pies." It was so much fun flipping through the all different flavor combos and imagining baking them. But when it came down to actually baking whoopie pies, I was stumped. Which whoopie pie combo should I make? Being that I have a serious issue with making decisions (Dearest, what would you like for supper tonight?) I was just plain stuck. So I did what any sane and logical person would do- I made up a new one! Cinnamon Latte Whoopie Pies. I was really happy with how it came out, especially since they are inspired by my signature latte's. I am not even sure if  my signature lattes actually qualify as lattes. According to Wikipedia, it doesn't seem like they do, but honestly I really don't care. Since I made up the recipe, I get to call them whatever I want- right? Isn't that the coolest part about making up your own recipes? 

Cinnamon Latte Whoopie Pies

Cake Part

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted margarine or butter

4 tablespoons shortening

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup buttermilk*

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla

1/2 teaspoon cinnamon

Preheat oven to 375°. Line 2 baking sheets with parchment paper, or silicon baking mats. Combine flour, baking powder and salt in a bowl and whisk together. In the bowl of a standing mixer fitted with paddle attachment, beat together margarine, shortening and both sugars until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low just until combined. Add the vanilla and beat on medium for 2 minutes until completely combined.


Using a spoon, or a small melon baller, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake for 10 minutes or until the cakes begin to brown. Remove from oven and let the cakes cool on the sheet for at least five minutes before removing.


*To make a substitute for buttermilk, measure the milk or soy milk and remove 1 tablespoon of milk. Replace with vinegar and let sit for a few minutes to ferment. 


Latte Cream Filling
1/2 cup margarine or butter
2 cups powder sugar
3 tablespoons whipping cream or rich's whip
1/2 teaspoon instant coffee


Beat together the butter/margarine and powder sugar until combined. In a small bowl, mix together whip cream and coffee. Add cream mixture and beat on high until creamy, about 3 minutes. Transfer frosting to a Ziploc and cut off a corner. Squeeze a dollop of cream on the bottom of a cake/cookie, and top with another cake/cookie. For an extra touch, roll the sides of the whoopie pie in chocolate sprinkles or mini chocolate chips. 


And now for the snow day....


One of my best childhood memories is coming in after playing in the snow to a steaming cup of hot chocolate. I distinctly remember my mother standing near the stove with a small saucepan of hot chocolate simmering, patiently waiting for us. These lattes are for the kids at heart that had to shovel their cars out of mountains of snow....or anyone else who'd like to taste 'em...
Cinnamon Latte ( one serving)
1 cup milk, or enough to fill a normal size coffee mug
For the following, I don't use a measuring spoon, I use a regular kitchen teaspoon:
Add:
1 flat spoonful instant coffee
1 heaping spoonful sugar
1 regular spoonful chocolate milk powder
dash of vanilla- just a drip, or 1/4 teaspoon vanilla sugar
dash of cinnamon (optional)


Microwave on high for 1 minute and 40 seconds. Stir briskly and enjoy!

Cinnamon Streusel Muffins

Ok, so I'll tell you a little secret. But please don't tell the Hawthorne Public Library. I am holding one of their books hostage. Sort of.  Let me explain.... every time I take my kids to the library, I check out the cooking/baking section to see what treasures I can find. Usually the books aren't that exciting. But I am always looking for that one book that is a real find. Anyways, back in June I found this book from Martha Stewart, aptly called "Martha Stewart's Cupcakes." I didnt really think it would be that big of a hit, but it had nice big pictures, and that is my one and only requirement when looking for a cookbook. Anyhow, I took it home and started flipping through the pictures.  I was amazed at how original the cupcakes were, and how many new recipes were inside. So far, each recipe that I have tried from the book was a huge hit.. So after renewing the book 3 times, I present to you....Cinnamon Streusel Cupcakes.  I decided to call them muffins since they are not as sweet as your average cupcake, but whether you call them muffins or cupcakes, these are a Streusel  Lover dream come true! 

Cinnamon Streusel Muffins


2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/4 sticks margarine
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
Streusel Topping ( Recipe to follow)


Preheat oven to 350. Whisk together flour, baking soda, baking powder and salt. With an electric mixer, on medium-high speed, cream margarine and sugar, until it is pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream- stir until just combined. Do not overmix!
Drop a teaspoon of batter into 24 lined muffin cups. Sprink half of the streusel topping over this. Divide the remaining batter evenly among the cups. Sprinkle with remaining topping, pressing gently into the batter. Bake for about 18-20 minutes. 


Streusel Topping
2 1/4 cups flour
3/4 cups packed brown sugar
2 1/4 teaspoon cinnamon
3/4 teaspoon coarse salt
1 1/4 sticks margarine
 Whisk everything together until it is combined but still crumbly. 


Glaze
1 1/2 cups confectioners sugar
3 tablespoons milk
 Whisk together until smooth. Pour into a small ziploc bag and snip off a small corner. Drizzle over cooled muffins.