Cinnamon Rolls for Resurrection Day breakfast

Yesterday for breakfast I made cinnamon rolls for the first time, it has been a thing in our house for a while that I was not aloud to make them because they might just be better then Hannah's........since Hannah is out of town helping some friends I jumped at the chance to give making them a try. I used and Alton Brown recipe from Food Network with a few moderation's, they turned out gooey and full of cinnamony goodness. The dough was very yellow because of all the eggs and tasted very rich but not to sweet as it only had a 1/4 cup of sugar in the dough. I also made a cream cheese frosting instead of a sugar glaze that Hannah normally makes, I liked that superbly better. So if you have never made cinnamon rolls give them a try they are lots of fun and quite easy to make!
Esther

Overnight Cinnamon Rolls

Adapted from Alton Browns Recipe

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• 4 T. butter, melted for bottom of pan
• 1/4 cup cinnamon sugar for bottom of pan

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 2 tablespoon ground cinnamon
• Pinch salt
• 31/2 tablespoons butter, melted

Icing:

• 4 oz. cream cheese,softened
• 1/4 cup butter, softened
• 3/4cups powdered sugar

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Pour melted butter into a 9 by 13-inch glass baking dish and sprinkle with cinnamon sugar. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

HANNAH'S RECIPE:)

2pkg. Yeast
1c. warm water 105-115
2/3 c. sugar and 1t. of sugar
1c. warm milk
2/3 c. melted butter
2t. salt
2eggs lightly beaten
7c. flour

Filling:
1c. melted butter

1 3/4 c. sugar

3 T. cinnamon

1 1/2 cups walnuts chopped

Creamy Glaze

2/3 cup melted butter

4 cups powdered sugar

2 tsp. vanilla

6 T. hot water

Place warm water, yeast and 1t. sugar in a bowl. Let sit so it will get foamy.
In a mixer, mix milk, 2/3 c. sugar, melted butter, salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. Put dough onto a lightly floured counter and roll dough into a large rectangle. Pour ½ c. of melted butter onto dough and sprinkle with 1 ½ c. cinnamon sugar sprinkle with nuts. Roll jelly roll style, cut in to 15 pieces.
In 2 13x9in. pans, pour remaining ½ c. butter, sprinkle with ¼ c. sugar. Place rolls in pan. Let rise 45min. Bake for 25min. more or less. Until golden brown. Cool slightly, spread with glaze.

This is the best cinnamon roll recipe we have found, we have tried others but this one is our favorite! Enjoy

Chef Hannah

Bobby Flay's Ricotta Pancakes with Lemon Curd and Fresh Raspberries

This is what we had this morning for breakfast, what did you have?

Click Here to find the recipe!

Cappuccino Muffins

Check out our brothers muffin blog!

Fresh Mango Bread

Yesterday upon find that we had several mango's needing to be used up I made this yummy bread from Dorie's cook book called"Baking from my home to yours". I was a little worried because the batter was very dry and there was also a lot of it. It baked up nicely and I gave some to my violin teacher who said it smelled very good, I'll have to ask her how she liked it next lesson:) It was very sweet but good, I loved the idea a ginger, it is also supposed to have golden raisins and lime zest which I did not have so just skipped out. Next time I would add some chopped macadamia nuts to the top but other then that it was very good!

Esther

Fresh Mango Bread

by Dorie Greenspan

Cooks Note: As good as this bread is freshly baked, I think it's even better the next day. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Of course, if you can't wait, don't. Just cut the loaf into thick slices and serve with tea, hot or iced or coffee!

Serves:12

3 eggs

3/4 cup canola oil

2 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup brown sugar

2 cups diced mango( from 1 large peeled and pitted mango

Heat oven to 350. Grease and flour a 81/2 x41/2 inch loaf pan. Whisk together sugar and eggs. Next whisk in all other ingredients except mango. The batter will be very stiff, fold in mango. Spoon into loaf pan and bake for 1 15min-1 1/2 hrs. or until golden brown and knife comes out clean.( If bread looks as if its getting to brown when its baking tent with foil) Cool 5 min. in pan. Remove and let cool before baking

Banana ice cream

Mmm. I made this for lunch, but just added fresh stawberrie puree to the top. If you scroll down you will find the recipe for the banana ice cream!
Esther

Frozen Banana yogurt with salted peanut butter and maple topping

PB and Banana Frozen Yogurt

1/2 c. frozen yogurt(I took our homemade yogurt, sweetened it and added mashed banana and put into our ice cream maker)

1 T. natural peanut butter

1 T. maple syrup

1/2 small banana, sliced

pinch of coarsely ground sea salt

Place yogurt in bowl. Mix pb and maple syrup together till blended. Pour over yogurt and sprinkle with salt and sliced bananas.

Serves 1

Baba Ganoush

Ingredients:

• 2 medium sized eggplants
  
• 1 lemon, juiced
  
• 3 Tbsp. tahini
  
• 1 tsp. salt (add more to taste)
  
• 1/4 tsp. pepper
  
• 3 Tbsp. olive oil
  
• 3 cloves of garlic, crushed
  
• parsley for garnish
  

*Serve with pita bread, sliced baguette, veggies for dipping

Directions:

1) Preheat oven to 450 degrees.

2) Using a fork, prick the eggplants (like 5 or 6 pricks all around). Place eggplants on baking sheet. Bake for 40-45 minutes. Take out of oven, let rest for 10 minutes. Cut in half and scoop out eggplant flesh with a spoon.

3) In a food processor, or mixing bowl, add eggplant, lemon, tahini, salt, pepper, olive oil and crushed garlic. Mix until well blended. Chill for at least one hour before serving. Drizzle with olive oil, sprinkle with parsley and serve with bread or veggies.