Thursday, July 22, 2010

Overnight Cinnamon Rolls...OMG!

Did I mention how much I love Cinnamon Rolls...well really anything with cinnamon.  I even put cinnamon in my coffee this is how much I love it.  The best part of Cinnamon is when your baking and you can smell it all over the house.  I go to heaven every time I smell this so I love baking with it often.  This is my first, yes MY FIRST ATTEMPT at making homemade Cinnamon Rolls.  And I mean this is totally from scratch, the dough and the rest.  Wow, I am impressed with myself!  Look how wonderful it looks.  I mean I don't think I did a bad job and they tasted amazing!!!  Look at them....Look what I have created!!  OMG.....HAHAHA! Anyways I searched and searched for a recipe and settled on the Alton Brown's Overnight Cinnamon Rolls that I found on Food  
Right Out of the Oven
I mainly choose this recipe because it was easy but it also included a very helpful video from Alton's show Good Eats. I love that show! So Yeaheee for me and yeaheee for you if you try this recipe and need the assistance of the video.  :)  
Okay so the only part that made me go,  OMG was that you have to wait overnight before baking them.  I mean the name says it all right?  But if you are impatient like me then you will be like OMG when you read the recipe instructions but I guess this is why they taste so amazing and I guess you do have to wait for the dough to rise.  Duh!  hahahah!  Okay so here's the recipe.  I used my own recipe for the cream cheese frosting.  It's the same one I used in Carrot Cake recipe.  It fit perfectly with these Cinnamon roll. YUMMY! Okay here's the recipe!  Oh yeah, don't forget to watch the video!  It's super helpful!   Well any questions or comments, please let me know.  Happy Baking! 



  • 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
  • Vegetable oil or cooking spray


  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons


  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups


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.
Butter a 9 by 13-inch glass baking dish. 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. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Wednesday, July 7, 2010

Chewy Oatmeal Blondies!!!

~Chewy Oatmeal Blondies~

Oatmeal Blondies.....I wouldn't believe it if you told me that these were going to taste so awesome but they were mmm....mmmm....good!  So although my hubby loves the sweeter stuff I make, like cupcakes, cookies and cakes---he feels better if he eats something that has oatmeal or fruits soooo I made a search for oatmeal desserts and I found this one.  :o)  I was so tired of making Oatmeal cookies already.  

So I found the recipe on the Paris Pastry Blog  and rated it a 5 out of 5  on her blog so that did it...... Oatmeal Blondies will be baked!  This is Martha Stewart's recipe also.  Look at how amazing they came out.....YUMMY! 

I think next time I will add some dired fruit or some chocolate chips to it.  Its already sweet but  what the hell.....right?  LOL

Chewy Oatmeal Blondies recipe: Martha Stewart - Everyday Food


- 1 cup all-purpose flour

- ½ cup sugar

- 1 teaspoon baking powder

- ½ teaspoon salt

- ½ cup (1 stick) unsalted butter, room temperature

- ½ cup packed light-brown sugar

- 1 large egg

- 1 cup old-fashioned rolled oats (not quick-cooking)


- In a large bowl, whisk together flour, sugar, baking powder, and salt.

- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. (I used a larger rectangular tin, so I made 1.5 times the recipe) Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.

- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in ¾ cup oats. Pour batter into prepared pan.

- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.

- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.