Gingerbread Cinnamon Rolls with Mascarpone Frosting

These cinnamon rolls!  I made these for our Christmas morning breakfast, and they were so amazing, I think I ate 3 of them!!  They are soft and gooey and full of warm gingerbread flavor.  And the frosting!! You know I have a weakness for mascarpone, and this frosting did not disappoint!  

Gingerbread Cinnamon Rolls

Dough:
1 1/4 cups warm water
1/4 cup molasses
1 egg
1/4 cup powdered milk
1/4 cup granulated sugar
1/4 cup shortening
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon instant yeast
3 to 3 1/2 cups all purpose flour

Filling:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3 to 4 Tablespoons butter, melted

Mascarpone Frosting:
2 Tablespoons butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
1 cup powdered sugar

For the dough, in the bowl of a stand mixer (or by hand), combine all of the dough ingredients (starting with 3 cups of flour), and mix until a soft dough forms, adding the remaining 1/2 cup of flour if necessary.  Knead the dough, either with the dough hook of your stand mixer, or by hand, until the dough is smooth and elastic.  Place the dough in a greased bowl, and grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350F.  For the filling, combine the brown sugar,granulated sugar, cinnamon, ginger, and cloves.  Roll the dough into a large rectangle.  Spread the melted butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough.  Roll up the dough, starting at the widest edge, and pinch the seam to seal.  Cut the dough into 12 rolls, using a knife or dental floss, and place in a greased 9x13 inch pan, and press down slightly on the top of the rolls.  

Cover with plastic wrap and let rise for about 30 minutes. (At this point, you can cover with plastic wrap and refrigerate overnight.  Remove the rolls from the fridge while you preheat the oven, then bake as usual).  After the rolls have risen, remove the plastic wrap and bake the cinnamon rolls in the preheated oven for about 20 to 25 minutes, or until golden brown.  Let cool slightly before frosting.  

For the frosting, combine the butter and mascarpone cheese until smooth.  Stir in the powdered sugar, a little at a time until well blended and smooth.  Spread the frosting over the warm cinnamon rolls.  Makes 12 cinnamon rolls.

Enjoy!  -Cardamommy

Almond Lemon Sticky Buns

In the cinnamon roll versus sticky bun match up, I am definitely a cinnamon roll king of girl.  Hands down.  I love that luscious frosting on top.  I don't think I've ever even make sticky buns, but here we are.  And not just any old regular sticky bun, either.  Almond Lemon Sticky Buns.  Could it get better?  Super soft rolls with a sweet tart lemon sauce and sliced almonds?  Incredible.

Almond Lemon Sticky Buns

Dough:

1 1/2 cups warm water

1 egg

1 Tablespoon yeast

1/4 cup granulated sugar

1/4 cup dry milk powder

1/4 cup oil

1/2 cup instant mashed potato flakes

1 1/2 teaspoons salt

3 cups all purpose flour

Sauce:

½ cup granulated sugar

1/3 cup corn syrup

4 Tablespoons butter

Zest of 1 lemon

2 Tablespoons lemon juice

¾ cup toasted sliced almonds

Filling:

2 Tablespoons melted butter

1/2 to 3/4 cup granulated sugar

1/2 teaspoon nutmeg

For the dough, combine all of the ingredients in the order listed and stir until a soft dough forms.  Turn the dough out onto a lightly floured surface and knead for several minutes until the the dough is smooth.  Place the dough in a greased bowl, and lightly grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

For the sauce, place sugar, corn syrup, butter, lemon zest, and lemon juice in a saucepan.  Cook and stir until boiling.  Pour into a greased 9x13 baking dish.  Sprinkle almonds over the syrup.  Set aside.

Roll out the dough into a 16x8 inch rectangle.  Brush with the melted butter.  Combine the sugar and nutmeg in a small bowl, then sprinkle evenly over the dough. Roll up the dough jelly roll style.  Cut into 12 slices.  Place sliced rolls on top of the sauce in the prepared pan.  Let rise about 30 to 45 minutes, or until about doubled. 

Preheat the oven to 375F.  Bake the buns for 20 to 25 minutes or until golden brown.  Remove buns from the oven and immediately turn out onto a large serving tray or cooling rack.  Makes 12 large buns.

Enjoy!  -Cardamommy

Cinnamon Roll Layer Cake with Marshmallow Cream Cheese Frosting

I found this frosting recipe a while ago and immediately starting planning a cake to go with it.  Initially, I though that I would do a lemon cake, but my husband said that I should just make cinnamon rolls.  Light bulb on!  How about a cinnamon roll cake?! I made this Cinnamon Bun Cake ages ago, and this layer cake recipe is almost exactly the same.  This cake is a little bit more time intensive, but not bad.  Just a few extra steps for the cinnamon swirl and making the frosting, but it is worth it.  For the frosting, you will make your own marshmallow cream.  Don't be intimidated, it is really easy!  The finished frosting is light and fluffy and marshmallowy with the perfect touch of cream cheese flavor.  Instant favorite!  Note: I made this cake for the second time for my Hungry Puppy's birthday last weekend!  She asked for this cake specifically because she loved it that much.  To change it up a little bit though, I added 2 peeled and diced apples to the cake batter, and I drizzled caramel sauce over the two layers of frosting.  Quick, easy, and delicious variation to make it a Caramel Apple Cinnamon Roll Cake!

Cinnamon Roll Layer Cake with Marshmallow Cream Cheese Frosting

Cinnamon Roll Layer Cake:
3 cups all purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1/2 cup (1 stick) butter, melted
2 eggs
2 teaspoons vanilla extract

Cinnamon Swirl Filling:
1/2 cup (1 stick) butter, room temperature
1 cup packed brown sugar
2 Tablespoons all purpose flour
1 Tablespoon cinnamon

Marshmallow Cream Cheese Frosting:
3 Tablespoons water
1/2 cup + 2 Tablespoons light corn syrup
1/3 cup + 2 Tablespoons granulated sugar, divided
2 egg whites
Pinch of salt
Pinch of cream of tartar
1/2 cup (1 stick) butter, room temperature
1 pound powdered sugar
8 ounces cream cheese, cool (not straight from the fridge, but not room temp either)
1 1/2 teaspoons vanilla bean paste or vanilla extract

Preheat the oven to 350F.  Grease and flour 2 9-inch round baking pans.  Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt.  In a smaller bowl, whisk together the milk, melted butter, eggs, and vanilla.  Pour the milk mixture into the flour mixture and mix until just combined and no streaks of flour remain.  Divide the batter equally between the two pans and smooth the tops.

In a medium bowl, stir together the butter, brown sugar, flour, and cinnamon until the butter is incorporated.  Divide the mixture in half and sprinkle/drop the filling mixture over the top of the batter in each pan.  Use a butterknife to swirl the filling mixture through the cake batter.  

Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Run a knife around the edge of the cake to loosen it from the pan, then turn the cakes out of the pans and place on a cooling rack to cool completely.

For the frosting, start with the marshmallow cream.  Place the water, corn syrup, and 1/3 cup of the sugar in a small saucepan.  Stir to combine and bring to a boil.  Boil the mixture until it reaches 246F (use a candy thermometer or instant read thermometer to check).

While the sugar syrup is boiling, place the egg whites, pinch of salt and pinch of cream of tartar in a stand mixer fitted with the whisk attachment.  Beat the egg whites until they are frothy, then gradually pour in the remaining 2 tablespoons of sugar while continuing to whisk.  Continue whisking the egg whites until soft peaks form.  At this point, with the mixer on low speed, slowly drizzle in the hot sugar syrup.  When all of the syrup has been added, increase the mixer speed to high and beat until the marshmallow cream is thick and fluffy, about 7 or 8 minutes.

In a large bowl, beat the butter.  Beat in the powdered sugar, a little at a time until incorporated (mixture will be crumbly).  Beat in the cream cheese until the mixture is smooth (it will be thick).  Add the marshmallow cream and vanilla and beat until well blended.

To assemble the cake, place one cake layer on a serving plate.  Top with about half of the frosting.  Place the second layer on top of that and spread the remaining frosting on the top of the cake.  If you want to frost the sides, just use about 1/3 of the frosting in the middle and frost the top and sides of the cake with the remaining frosting.  Makes about 12 to 16 servings.

Enjoy!  -Cardamommy

Cinnamon Roll Pie Crust

This recipe today is just for the pie crust, because I think you can use it for just about any kind of pie you want.  Apple, cherry, blueberry, peach (oooooh, peach would be amazing!), whatever you like.  I found this recipe in a Food Network magazine, and reconfigured it to use my favorite home made pie crust instead of store bought.  It is amazingly delicious, and quite unexpected.  Also, it looks absolutely beautiful.  You will be sure to wow any and all who see it.  This recipe totally reminds me of these Cinnamon Roll Pastry Bites that I made forever ago.  Delicious!

Cinnamon Roll Pie Crust

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablespoons cold butter
6 to 8 Tablespoons ice cold water
2 Tablespoons butter, room temperature
1/2 cup granulated sugar
1 teaspoon cinnamon

In a large bowl, combine the flour, sugar, and salt.  Add the shortening and butter, and using a pastry blender or a fork or you fingers, cut in the shortening and butter until the mixture resembles coarse crumbs.  Pour 6 tablespoons of the water over the flour mixture and stir and press together until the dough comes together, adding more water if necessary, 1 tablespoon at a time.  Divide the dough into 2 equal pieces, form into disks, wrap in plastic wrap and chill until ready to use.

When ready to make your pie, roll out one disk of pie dough to fit your pie plate, then set aside while you make the cinnamon roll top crust.

Roll out the second disk of dough large enough to fit the pie plate.  Spread the butter over the rolled out dough.  In a small bowl, mix together the sugar and cinnamon, then sprinkle over the buttered dough.  Tightly roll up the pie dough like a cinnamon roll.  Trim about an inch or so off of both ends to make it even.  Cut the cinnamon roll log into 1/2 inch thick slices.  Place the slices cut side down in a tight circle on top of a piece of waxed paper dusted with flour.  Lightly dust the top with more flour, then gently roll out into a circle to fit the top of the pie plate and cover the filling.

Place your desired filling in the bottom crust in the pie plate, then very carefully holding the wax paper, flip the cinnamon roll crust over on top of the filling and gently peel off the wax paper.  If the cinnamon roll pieces separate slightly, it's okay.  Roll the overhanging edges together and crimp.  Bake as directed for your pie filling, covering the pie with tin foil if it browns too quickly.

Enjoy!  -Cardamommy

Cinnamon Roll Strawberry Shortcake

I have a multi purpose recipe for you today.  I needed to get rid of some leftover whipping cream (seems to be the story of my life), and Coriaunty suggested whipping it up and folding in some strawberries for strawberry shortcake, which I thought was a brilliant idea!  However, the shortcake portion of strawberry shortcake is not particularly exciting to me.  So, I decided to make cinnamon rolls instead.  These no yeast cinnamon rolls can be on the table, start to finish in under one hour.  Yes. Less than 60 minutes.  Pretty amazing, huh?  And they taste great!  If you aren't interested in having Cinnamon Roll Strawberry Shortcake (which would cause me to suspect that you have lost your mind...), you can just top them with a quick frosting.

Cinnamon Roll Strawberry Shortcake

Cinnamon Roll Filling:
3/4 cup packed brown sugar
6 Tablespoons granulated sugar
1 teaspoon cinnamon
pinch of ground  cloves
pinch of salt
1 Tablespoon melted butter

Cinnamon Rolls:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 Tablespoons melted butter, divided

Strawberry Whipped Cream:
1 cup heavy whipping cream
2 to 4 Tablespoons powdered sugar (to taste)
1 pound strawberries, chopped

Vanilla Frosting (optional):
1/4 cup (1/2 stick) butter, room temperature
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon milk (if necessary for consistency)

Preheat the oven to 425F.  Grease a 9-inch round cake pan.

For the cinnamon roll filling, combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl.  Add the melted butter and stir until the mixture resembles wet sand.  Set aside.

For the cinnamon rolls, in a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt.  Add the buttermilk and 2 tablespoons of the melted butter and stir until the dough comes together (the dough will look rough, like biscuit dough).  Turn the dough out onto a floured surface and knead 3 or 4 turns until the dough is smooth.  

Roll or pat the dough into a 9x12 inch rectangle and spread the remaining 2 tablespoons of butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough, and pat down evenly.  Roll up the dough, starting at the long side, to form a tight log.  Place the roll seam side down on your work surface and cut into 8 equal pieces.  Place one roll in the center of the prepared pan, and gently flatten it slightly with your hand.  Arrange the remaining seven cinnamon rolls around the perimeter of the pan, repeating the flattening process with each roll. 

Place  the pan of cinnamon rolls in the oven and bake for about 20 to 23 minutes, or until the rolls are golden brown.  Remove the cinnamon rolls from the oven and use a thin plastic spatula to loosen the rolls from the side of the pan.  Place a plate upside-down over the pan of cinnamon rolls, and flip it so the plate is on the bottom. Lift the pan off of the cinnamon rolls (the cinnamon rolls should be upside-down on the plate).  Then place a cooling rack upside-down on the plate of cinamon rolls and flip it so the cooling rack is on the bottom.  Lift off the plate (the cinnamon rolls should be right side up).  Let cool while you make the strawberry whipped cream or frosting.

For the strawberry whipped cream, place the whipping cream and powdered sugar in a medium bowl.  Beat with an electric mixer until stiff peaks form.  Fold in the strawberries.  Spoon the whipped cream mixture over the cooled cinnamon rolls.  Serve with a whole strawberry on top, if desired. 

For the vanilla frosting, mix together the butter and the powdered sugar. Mix in the vanilla and milk (if needed for consistency).  Spread the frosting over the warm cinnamon rolls.  Makes 8 Cinnamon Roll Strawberry Shortcakes, or 8 frosted Cinnamon Rolls.

Enjoy!  -Cardamommy

No Yeast Chocolate Cinnamon Rolls

I was trying to come up with a last minute recipe to make my Hungry Puppies for dessert the other night, and I couldn't find anything to bake!  Here's the big problem.  The longer it takes me to find a recipe, the less time I have to make it, which narrows my recipe options.  Enter these cinnamon rolls, which don't use yeast therefore have no rise time, therefore take less than an hour to make start to finish. I've made a similar variation of these cinnamon rolls for ages (actually I made them frequently ages ago, but haven't made them in ages, which means I need to do so and post them), and this is just a chocolate version.  In fact, looking back, I definitely should have made a chocolate frosting instead of vanilla.  Oh well, a reason to make them again soon.  I'm not a fan of chocolate and cinnamon together, so chocolate cinnamon rolls tend to throw me for a loop.  I almost left the cinnamon out of the filling, but my Hungry Puppies wanted it. I was very pleasantly surprised with how well it worked out.  The cinnamon wasn't strong and I didn't get my usual chocolate vs. cinnamon clash. All in all, a total success.  Now I'm thinking about butterfinger cinnamon rolls...Stay tuned!

No Yeast Chocolate Cinnamon Rolls

Chocolate Cinnamon Roll Dough:
2 1/2 cups all purpose flour
1/2 cup cocoa powder
2 Tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 Tablespoons buttermilk
1/4 cup melted butter

Cinnamon Sugar Filling:
3/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1 Tablespoon butter, melted
2 Tablespoons butter, room temperature
1/4 cup mini chocolate chips

Vanilla Frosting:
2 Tablespoons butter, room temperature
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk
Mini chocolate chips, for topping (if desired)

Preheat the oven to 400F.  Grease a 9 inch round or square baking pan with cooking spray.  Set aside.

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.  Stir in the buttermilk and melted butter until the dough just comes together, it may be a little craggy, that's okay.  Do not overmix.  Turn the dough out onto a floured surface and knead once or twice.  On a floured surface, roll the dough out to about a 10x14 inch rectangle.  

For the filling, stir together the brown sugar, granulated sugar, cinnamon, and melted butter until the mixture resembles wet sand.  Spread the 2 tablespoons of softened evenly over the rolled out dough.  Sprinkle the cinnamon sugar mixture evenly over the buttered dough.  Sprinkle the mini chocolate chips over the top of the cinnamon sugar.  Roll up the dough, starting on the longer side.  Cut the dough log into 9 pieces and place cut side down in the prepared baking pan.  Bake in the preheated oven for about 20 minutes.  Remove from the oven and let cool slightly before frosting.

For the frosting, mix together the butter, powdered sugar, and vanilla until combined.  Stir in enough of the milk to reach the desired consistency.  Spread the frosting over the warm cinnamon rolls.  Sprinkle mini chocolate chips over the frosting, if desired.  Makes 9 cinnamon rolls.

Enjoy!  -Cardamommy

Iced Cinnamon Bun Scones

I'm not a breakfast person.  I'm usually at the gym during breakfast time, so my husband makes and serves breakfast to my Hungry Puppies.  Even on Saturdays, I get to sleep in (a blessed day) while he does breakfast duty.  Sunday is out because we have really early church.  Like at 8am.  Which means that sometimes my youngest Hungry Puppy (who is also not a super breakfast person) will have a slice of cheese for breakfast.  Very very  very occasionally, I will drag myself out of bed on a Sunday when church is not so early, and make a special breakfast. These scones fit that bill.  And they were devoured!  They are tender and yummy, full of cinnamon brown sugar ribbons, and topped with a quick vanilla glaze.  Delicious!

Iced Cinnamon Bun Scones

Cinnamon Brown Sugar Swirl:
2/3 cup packed brown sugar
1 teaspoon cinnamon
2 Tablespoons butter, room temperature

Scones:
3 cups all purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 stick (8 Tablespoons) cold butter, cut into 8 slices
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract

Glaze:
2 Tablespoons butter, room temperature
1 cup powdered sugar
1 to 2 teaspoons milk (enough to reach desired consistency)

Preheat the oven to 425F.  Line a baking sheet with parchment paper, Set aside.

For the Cinnamon Brown Sugar Swirl, in a food processor pulse the brown sugar, cinnamon, and butter until crumbly.  Transfer to a small bowl and set aside.

For the scones, place the flour, sugar, baking powder, salt and cinnamon in the food processor and pulse several times to blend.  Add the cold sliced butter and pulse until the butter is the size of peas.  Transfer the flour mixture to a large bowl and add the cream, egg, and vanilla.  Stir until a firm dough forms.  Sprinkle the brown sugar mixture over the dough and knead several times to incorporate the swirl, making sure not to overknead it as you want to have streaks of the brown sugar mixture.

On a floured work surface, shape the dough into into an 8 inch circle, about 1 inch thick.  Cut the circle into 8 wedges, and transfer to the prepared baking sheet, leaving about 1/4 inch of space between the wedges.  Bake for about 15 to 20 minutes, until golden brown.  Remove scones from the oven and let cool while you make the glaze.

For the glaze, combine the butter and powdered sugar in a small bowl and mix until it starts to blend together.  Add the milk and stir until the glaze is smooth.  Transfer the scones to a cooling rack, and drizzle the glaze over the top.  Serve warm.  Makes 8 large scones.

Enjoy!  -Cardamommy

S'mores Cinnamon Rolls

I am a lover of all things S'mores. We've had a lot of S'mores items in the past, like cookies, granola bars, cereal bars, whoopie pies, ice cream pie, white chocolate coconut s'mores, and hand pies, just to name a few.  I'm adding these cinnamon rolls to the list.  I used my favorite cinnamon roll recipe and just made a few changes.  I am so in love with the frosting recipe.  I found it on King Arthur Flour, and I love it because it is so simple!  It does take some chilling time, so be sure to plan ahead.

S'Mores Cinnamon Rolls

Dough:
3 - 4 cups all purpose flour
1/4 cup dry milk powder
1/4 cup granulated sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 Tablespoon yeast
1 1/2 cups warm water
1 egg
1/4 cup oil

Filling:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
4 whole graham crackers, coarsely crushed (about 3/4 cup)
1/2 cup mini chocolate chips
1/2 cup marshmallow bits

Marshmallow Frosting:
1 cup heavy whipping cream
5 ounces mini marshmallows (1/2 of a 10 ounce bag)
1/2 cup powdered sugar
pinch of salt
1/2 teaspoon clear vanilla extract (or use regular, but the frosting won't be pure white)

For the marshmallow frosting, in a medium sized microwave safe bowl, combine the whipping cream marshmallows, powdered sugar, and salt.  Place in the microwave and heat in 30 second intervals, stirring after each interval, until the marshmallows are melted.  Stir until smooth, then stir in the vanilla extract.  Refrigerate the mixture for several hours or overnight until chilled.

Combine all dough ingredients in the pan of a bread machine an select the dough cycle.  If mixing by hand, combine all ingredients but flour, then stir in flour until a soft dough forms.  Knead until smooth, about 5 to 10 minutes.  Let rise until double in size.  

Preheat oven to 350F.  Grease a 9x13 inch pan.  After the dough has risen, remove from the bread machine and roll into a large rectangle. Spread the butter over the rolled dough, and spread evenly over the surface of the dough (the best tool to use for this is your hands...messy, but the most effective).  Sprinkle the sugar, graham cracker crumbs, chocolate chips, and marshmallow bits over the buttered dough.  Roll up the dough, jelly roll style, starting at the widest edge.  Pinch the seam to seal the dough.  

For perfectly round cinnamon rolls, take a long piece of unflavored dental floss and slide underneath the log of dough.  Bring the ends of the floss up and over the rolls, then cross them and pull tight, slicing off a piece of dough.  Or, using a sharp knife, cut the log into 12 slices.  Place the cinnamon rolls in the prepared pan, and press down on the tops just lightly.  Cover loosely with plastic wrap and let rise for about 25 to 30 minutes.  Bake for 25 minutes, or until golden brown and done in the center.  Remove cinnamon rolls from the oven and let cool slightly.  

While the cinnamon rolls are cooling, remove the frosting mixture from the refrigerator and beat with a hand mixer for several minutes until the mixture is smooth.  Spread on the cinnamon rolls.  Makes 12 generous cinnamon rolls.

Enjoy!  -Cardamommy

Caramel Apple Pie Cupcakes

My sister made these fabulous cupcakes last December when she was here visiting, and they disappeared so fast that they never made it to the blog!  These are some seriously magical cupcakes.  They have a cinnamon roll base filled with apples, topped with a crumble topping, fresh whipped cream and caramel sauce.  I was getting one ready for my  3 year old Hungry Puppy, and she told me to "get it dressed" with more caramel sauce.  We decided that my Hungry Puppy's cupcake was getting dressed for a party in her mouth!  If you don't want to make your own caramel sauce or whipped cream, you can use store bought, but I highly recommend making it from scratch.  I used my favorite caramel sauce recipe.  It is well worth it.

Caramel Apple Pie Cupcakes


Crumble Topping:
1/4 cup all purpose flour
1/4 cup packed brown sugar
2 Tablespoons cold butter


Apple Filling:
2 Tablespoons butter
3 granny smith apples, peeled and diced
1/4 cup packed brown sugar
1/2 teaspoon cinnamon (I am loving Saigon cinnamon!)
pinch of kosher salt
Juice of 1/2 lemon (about 1 1/2 Tablespoons)
1 can refrigerated cinnamon rolls (8 rolls)

1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup powdered sugar
1/4 to 1/2 cup caramel sauce

Preheat the oven to 400F.  Spray 8 regular size muffin cups with cooking spray. Set aside.

For the crumble topping, combine the flour and brown sugar in a small bowl.  Cut in the butter until it resembles small crumbs.  Set aside.

For the apple filling, in a large sauce pan over medium heat, melt the butter.  Stir in the diced apples, brown sugar, cinnamon, salt, and lemon juice.  Cook, stirring frequently, about 5 to 7 minutes or until apples are softened.  Open the cinnamon rolls and separate them.  Flatten each cinnamon roll and press onto the bottom and up the sides of the prepared muffin cups.  Spoon the apple mixture evenly into the cinnamon rolls.  Sprinkle the crumble topping evenly over the apple mixture.

Place cupcakes in the oven and bake for 10 to 12 minutes, or until bubbly and browned on the top.  Remove cupcakes from the oven and let cool for about 5  minutes in the pans.  Carefully remove cupcakes from the pans and place on a cooling rack to cool completely.  

To serve, beat together the whipping cream. vanilla, and powdered sugar until stiff peaks form.  Spoon the whipped cream on top of the cupcakes and drizzle with caramel sauce.  Makes 8 cupcakes.

Enjoy!  -Cardamommy

Giant Eggnog Cinnamon Rolls

I am having a little bit of an eggnog fixation right now.  I want to make eggnog everything!  As such, I decided to make these eggnog cinnamon rolls that turned out so deliciously fabulous that my husband almost went for a second of these enormous rolls.  There is eggnog in the dough, and a good amount of nutmeg in the filling to give these rolls an eggnogg-y flavor.  The white chocolate eggnog glaze is the finish to compliment these delicious cinnamon rolls.

Giant Eggnog Cinnamon Rolls

Dough:
1 1/2 cups eggnog, room temperature
1 large egg
1/4 cup granulated sugar
1/4 cup powdered milk
1/2 cup mashed potato flakes
1/4 cup canola oil
1 1/2 teaspoons salt
4 cups flour
1 Tablespoon yeast

Filling:
3/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup (1 stick) butter, room temperature

Glaze:
1/4 cup white chocolate chips
4 Tablespoons eggnog, divided
1 cup powdered sugar

Combine all of the dough ingredients in the bowl of a bread machine or stand mixer.  Program the bread machine for the dough cycle, or mix with mixer or by hand until a soft dough forms.  It should be slightly tacky, but not sticky.  Cover and let dough rise for about 1 hour.

While the dough is rising, put together the filling by combining the sugar, nutmeg, and cinnamon in a small bowl.  When the dough has finished rising, roll the dough into a large rectangle and spread with the room temperature butter (you can use a spoon for this, but I find that hands work the best).  Sprinkle the sugar mixture evenly over the butter, then spread it around with your hands.  

Roll up the dough starting at a long side.  Using a piece of dental floss, cut the dough into 8 pieces (or if you prefer smaller rolls, cut into 16 or 18 pieces).  Place the rolls on a large greased or parchment lined baking sheet (they should not be touching in order to have room to rise). 

Preheat the oven to 350F.  Let the rolls rise for about 30 minutes while the oven heats.  Bake the cinnamon rolls for 20 minutes, until light golden brown.  Remove the cinnamon rolls from the oven and let cool slightly while you make the glaze.

In a small microwaveable bowl, place the white chocolate chips and 2 Tablespoons of eggnog.  Heat in the microwave for about 30 seconds, or until the eggnog is bubbly.  Stir the mixture until the white chocolate is melted and the mixture is smooth.  Stir in the powdered sugar, and enough remaining eggnog to reach your desired consistency.  Drizzle the glaze over the warm cinnamon rolls.  Serve immediately.  Makes 8 giant cinnamon rolls (or 16 to 18 regular size rolls).

Enjoy!  -Cardamommy

Orange Coconut Cinnamon Rolls

These cinnamon rolls are really really good.  They are definitely not your traditional cinnamon rolls in that they don't really contain cinnamon.  Except for that bit sprinkled on the top.  These rolls are flavored with orange peel and almond extract, and filled with toasted coconut, sugar and butter which creates a lusciously gooey experience.  Totally delicious.  I guarantee that you won't miss the cinnamon.  I sent these to work with my husband, and he brought home an empty plate.  These would also be a perfect addition for a delicious Christmas morning breakfast or brunch.

Orange Coconut Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup canola oil
1/4 cup honey
1/4 cup dry milk powder
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1/2 teaspoon almond extract
finely grated zest of 2 oranges
3 to 4 cups all purpose flour
1 Tablespoon active dry yeast

Filling:
1/2 cup butter, melted
1/2 cup granulated sugar
1 1/2 cups toasted coconut
finely grated zest of 2 oranges
Cinnamon to sprinkle over the unbaked rolls

Frosting:
4 Tablespoons butter, room temperature
1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
4 Tablespoons Cream of Coconut (or substitute a Tablespoon of milk)

Combine all of the dough ingredients in a bread machine, or mix by hand, starting with 3 cups flour and adding more if needed to form a soft dough.  Program the bread machine to the dough cycle, or knead the dough by hand and let rise in a covered bowl for about 1 hour. While the dough is rising, combine the melted butter, sugar, coconut, and orange zest in a bowl and stir together.  

When the dough has finished rising, roll the dough into a large rectangle and spread evenly with the filling.  Roll up the dough like a jelly roll, starting at a long side, and pinching the seam to seal.  Cut the cinnamon rolls with a sharp knife (I usually use dental floss, but it doesn't work well with the coconut here), and place in the prepared pans.  

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Let the cinnamon rolls rise for about 30 minutes.  Sprinkle the unbaked rolls with cinnamon, then bake in the preheated oven for about 25 minutes, or until they are golden on the top.  Remove from oven and let cool.  

While the cinnamon rolls are baking, make the frosting.  Cream together the butter, powdered sugar, and cinnamon, then add the cream of coconut (or milk), and stir until smooth.  Use enough liquid to reach your desired consistency   I like my  cinnamon roll frosting to be a bit thicker like frosting instead of a thin glaze.  Do whatever moves you. Makes 18 cinnamon rolls.

Enjoy!  -Cardamommy

Cinnamon Roll Peach Cobbler

I created this wonderful creation the other day and am so happy about it.  It is super fast. Really easy.  And extremely delicious.  My husband was late for dinner and asked if he could just skip dinner and eat the rest of the peach cobbler instead.  I said no.  Because he can't eat all the leftovers.  And because only I am allowed to eat dessert for dinner.  Or breakfast.  Or lunch.  It's a slippery slope you know.  You let it happen once, and then it is all over.  Might as well write off dinner completely and live on dessert.  I suppose there are worse things.


Cinnamon Roll Peach Cobbler


6 to 8 medium peaches, peeled (if desired - I didn't), pitted, and sliced
Heaping 1/4 cup granulated sugar
2 Tablespoons cornstarch
2 Tablespoons all purpose flour
8 unbaked cinnamon rolls (You can use home made like these, or store bought)


Preheat the oven to 375F.  Grease an 8x11 baking dish.  Set aside.


In a large bowl, combine the sliced peaches, sugar, cornstarch, and flour.  Stir until well combined.  Pour the peaches into the prepared pan and distribute evenly.  Place the unbaked cinnamon rolls on top of the peaches, spacing them evenly over the filling.


Place the baking dish in the oven and bake for about 30 minutes, or until the cinnamon rolls are done all the way through and the filling is bubbling in the center of the dish (not just the sides!).  If the cinnamon rolls are getting too brown on the top, just cover lightly with a piece of aluminum foil.  Makes 8 servings.


Enjoy!  -Cardamommy

Mini Cinnamon Roll Pastry Bites

I had the idea for these little treats quite some time ago and am only now getting around to making them instead of just dreaming about them.  These little cinnamon rolls start with a pie crust instead of the traditional yeast dough or even biscuit dough.  Top them off with a little vanilla drizzle, and the masterpiece is complete.  Be careful, though.  It's a little hard to stop eating them.


Mini Cinnamon Roll Pastry Bites


Pastry:
1 1/4 cups all purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
3 Tablespoons shortening
4 Tablespoons (1/2 stick) butter
6 Tablespoons ice cold water


Filling:
1/2 stick (4 Tablespoons) butter, softened
3/4 cup granulated sugar
1 to 2 teaspoons cinnamon (to taste)


Glaze:
1 Tablespoon butter, softened
1/2 cup powdered sugar
2 Tablespoons buttermilk
1/2 teaspoon clear vanilla extract


Place the flour, sugar, salt, shortening, and butter into the bowl of a food processor and pulse until it reaches the consistency of coarse crumbs.  Add the water, a tablespoon at a time while using short pulses until the dough starts to stick together.  Transfer the dough to a floured surface and form into a rectangle and wrap with plastic wrap.  Chill for at least one hour.


Preheat the oven to 375F.  Line a baking sheet with parchment paper. 


When you are ready to roll the dough, combine the sugar and cinnamon in a small bowl.  On a well floured surface, roll the pastry dough into a 10 inch by 18 inch rectangle.  Spread the butter over the surface of the rolled pastry dough.  Sprinkle the cinnamon sugar evenly over the top of the butter.  Roll up the pastry like you would for cinnamon rolls, starting at a wide side.  You will end up with an 18 inch pastry roll.  Using a sharp knife, cut the pastry roll into 1/2 inch slices, and place on the prepared baking sheet, about 1 1/2 inches apart.


Bake in the preheated oven for 23 to 25 minutes, or until golden brown and delicious.  Remove from the oven and let cool on the pan for 2 or 3 minutes.  Carefully transfer the pastries to a cooling rack to cool completely. 


For the glaze, in a small bowl, combine the powdered sugar and butter.  Stir in the buttermilk and vanilla.  Drizzle the glaze over the pastry bites.  Makes about 30 pastry bites.


Enjoy!  -Cardamommy

Cake Mix Cinnamon Rolls

Did I give you the impression in my last post that I was done with cake mix?  Well, I may have overstated my position on that just slightly.  I have had cinnamon rolls on my list for quite some time now, in particular, cinnamon rolls made with a funfetti cake mix.  My hungry puppies love anything with sprinkles, so I thought that it would be so fun to make them cinnamon rolls with sprinkles!  It was fun, and they loved it!  The sprinkles melted just a bit, but the rolls still had swirls of color.  These rolls are incredibly easy to put together, and are incredibly delicious. 

Cake Mix Cinnamon Rolls

Cinnamon Rolls:

1 package Funfetti cake mix

4 1/2 teaspoons yeast

1 teaspoon salt

5 cups flour, divided

2 1/4 cups hot water

1/2 cup softened butter

1/2 to 3/4 cup sugar

1 to 2 teaspoons cinnamon

Glaze:

2 Tablespoons funfetti cake mix

1 cup powdered sugar

2 Tablespoons milk 

Combine the cake mix, yeast, salt, and 2 cups of flour in the bowl of a stand mixer (or mix by hand).  With the mixer on low speed, add the hot water.  Gradually add the remaining 3 cups of flour.  The dough will be a little sticky.  Transfer the dough to a greased bowl and cover with plastic wrap.  Let dough rise until doubled, about 1 hour.

Grease 2 9x13 inch baking dishes.  Turn the dough out onto a well floured surface and roll out into a large rectangle (the dough should be about 1/2 inch thick).  Spread the softened butter over the dough, all the way to the edges.  Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.  Roll up the dough and cut into 24 slices.  Place 12 slices in each prepared baking dish.  Cover and let rise for about 30 minutes.  Preheat the oven to 350F.  Bake the cinnamon rolls for 20 minutes.

For the glaze, in a small bowl, whisk together the cake mix and powdered sugar.  Whisk in the milk, one tablespoon at a time until the glaze is drizzle consistency.  Drizzle the glaze over the warm cinnamon rolls.  Makes 24 cinnamon rolls.

Enjoy!  -Cardamommy

Cinnamon Rolls

If you love these cinnamon rolls as much as I do, you might have a serious problem on your hands.  This is my go-to recipe for cinnamon rolls.  The dough is fast and easy, and is so tender and soft that you won't believe it.  I can't stand when cinnamon rolls go stale, and the bread gets dry.  These don't do that.  They stay tasting fresh even the day after you bake them.  Use as much cinnamon sugar as you like, and top with a glaze or don't.  You can also make these the night before and chill the fully formed rolls overnight.  Just take them out of the refrigerator while you preheat the oven, and bake as normal.

Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup powdered milk
1/4 cup shortening
1/4 cup sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
3 to 3 1/2 cups flour
1 Tablespoon instant yeast

Filling:
1/4 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 cup (1/2 stick) butter, melted

Combine all dough ingredients in the pan of a bread machine an select the dough cycle.  If mixing by hand, combine all ingredients but flour, then stir in flour until a soft dough forms.  Knead until smooth, about 5 to 10 minutes.  Let rise until double in size. 

Preheat oven to 350F.  Grease a 9x13 inch pan.  After the dough has risen, remove from the bread machine and roll into a large rectangle.  Pour the melted butter over the rolled dough, and spread evenly over the surface of the dough (the best tool to use for this is your hands...messy, but the most effective).  Combine the sugar, brown sugar, cinnamon, and cloves in a small bowl and stir until well mixed.  Sprinkle on top of the buttered dough and spread evenly (again, hands work incredibly well).  Roll up the dough, jelly roll style, starting at the widest edge.  Pinch the seam to seal the dough. 

For perfectly round cinnamon rolls, take a long piece of unflavored dental floss and slide underneath the log of dough.  Bring the ends of the floss up and over the rolls, then cross them and pull tight, slicing off a piece of dough.  Or, using a sharp knife, cut the log into 12 slices.  Place the cinnamon rolls in the prepared pan, and press down on the tops just lightly.  Cover loosely with plastic wrap and let rise for about 25 to 30 minutes.  Bake for 25 minutes, or until golden brown and done in the center.  Top with a glaze if desired.  Makes 12 generous cinnamon rolls.

Enjoy!  -Cardamommy