If I bottled the scent that came out of the oven while this baked, I would be a millionaire. It smells as if your house was smack dab in the middle of a Starbucks and a Cinnabon store. Er.. kind of like a mall. (I suppose living in the mall would be a nightmare for some people.) Everyone knows the best part about going to the mall is passing by a Cinnabon or a Weltzel’s Pretzels store. I’m always battling my inner fat kid every time I walk by.
Filled with a cinnamon-coffee sugar, topped with a whipped mascarpone frosting and dusted with a generous dose of cocoa powder, it highlights the best parts of both worlds. I would suggest taking the buns out of the pan about 5-10 minutes after it comes out of the oven. The coffee cinnamon sugar creates a caramel when it bakes, and if you let it cool completely in the pan, it will become a type of glue which makes it nearly impossible to get clean cuts out of the pan. Also, don’t be like me and roll the dough out too thinly, I originally wanted just 8 cinnamon rolls, but I had to slice the dough more because it was too tall for the pan. Boo.
Cinnamon rolls are definitely not an on-the-whim kind of treat. But if you do decide to make it, I can imagine it being part of an awesome Christmas morning breakfast.
Tiramisu Cinnamon Rolls
For the Cinnamon Rolls:
1 ½ teaspoon active dry yeast
½ c. water, warm (110-120°F)
¼ cup granulated sugar, divided
2 tbsp buttermilk
1 large egg
3 tbsp unsalted butter, melted
3 c. all-purpose flour
1 tsp. kosher salt
For the Filling:
¼ c. unsalted butter, softened
¾ c. light brown sugar, packed
1 tbsp. ground cinnamon
2 tsp. cornstarch
1 ½ tbsp. coffee emulsion
For the Frosting:
8 oz. mascarpone cheese, room temp
2 tbsp. butter, room temp
⅓ c. powdered sugar
2 tbsp. heavy cream
cocoa powder, for dusting on top
- In a microwave safe cup, warm ½ c. water until 110°F-120°F or lukewarm. Stir in 1 tablespoon of granulated sugar until dissolved. Stir in dry yeast and let stand until foamy (about 5 minutes).
- While the yeast is proofing, mix flour, buttermilk, 3 tbsp. sugar, egg, salt, and the melted butter into a bowl of a stand mixer.
- Add the water mixture into the flour mixture and stir until a loose dough forms.
- Let stand for 8 minutes to hydrate flour.
- With the dough hook attachment, knead the dough on speed 2 for about 8 minutes until dough is pliable and stretchy.
- Move dough to an oiled bowl and cover the bowl and let the dough rise until double its size, about 1 to 2 hours.
- In a separate bowl, combine sugar, cinnamon, corn starch, butter, and coffee emulsion until combined. Set aside.
- On a lightly floured surface, roll out the dough to a 9” x 12” rectangle. Spread the cinnamon sugar mixture evenly, except 1” along the bottom of the dough.
- Roll the dough tightly, using the uncovered border to seal the roll.
- Cut the roll into 8 even rolls.
- Grease a 9×13 inch pan, and evenly space out the rolls. Cover with plastic wrap and let rise for 1 – 1 ½ hours until rolls have doubled in size.
- Preheat the oven to 350˚F.
- Bake for about 20 minutes until rolls are golden brown.
- Let cool for about 5-10 minutes before turning out the rolls onto parchment paper or a nonstick surface.
- While the rolls cool. Make the mascarpone frosting.
- Using a handheld mixer, whip butter and powdered sugar in a medium bowl.
- Add mascarpone cheese and heavy cream and mix until light and fluffy. Do not overwhip.
- Spread frosting over cooled rolls and dust the top generously with cocoa powder using a fine meshed sieve.
Cinnamon roll recipe adapted from The Slow Roasted Italian.
There are a few things that scream “autumn”. Pumpkins, apples, fall foliage, football and Thanksgiving are at the top of my list. A couple several weeks ago, I went apple picking with a group of friends and came home with a big ol’ bag of apples. Apples are notorious for lasting along time (as long as they are not bruised) and I have plans for the other ones I have in my fridge. But for now, I have this recipe for you.
If you’ve never had monkey bread, you’re missing out on some serious yum. If you took cinnamon rolls but made them bite sized and decided to glue them together with some cinnamon sugar, you’ve got monkey bread. Cut up some fresh apple chunks and stuff them in the sweet dough and you have fall in bread form.
I have to be honest. I’ve made and shot this recipe weeks ago and I started writing the first paragraph last week, but things became hectic and that’s as far as I got. But to be fair, I threw a Star Wars Rebels themed party and that kept me quite busy for a several days. I’m excited to share it with you on my next post!
Caramel Apple Monkey Bread
1 ¼ c. milk
2 tsp. instant yeast
4 c. all-purpose flour
5 tbsp. sugar
1 tsp. salt
5 tbsp. unsalted butter, melted
3 apples, peeled, cored and cut into small bits
1 ¼ c. firmly packed dark brown sugar
2 tsp. cinnamon
½ c. (1 stick) unsalted butter, melted and cooled
- Generously spray the inside of a 10 in. Bundt pan with nonstick cooking spray.
- In a small bowl, warm your milk, add the yeast and whisk to dissolve. (Do not warm it above 110˚F or you will kill the yeast).
- In the bowl of a standing mixer fitted with the paddle attachment, beat the flour, 5 tbsp. sugar, egg, and salt until combined.
- Slowly add in the milk mixture until combined. Add the 5 tbsp. melted butter and mix until the dough comes together.
- Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, about 8-10 minutes.
- Spray a large bowl with cooking spray. Cover the bowl with plastic wrap and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.
- Use your clean hands to push down and deflate the dough. Roll out dough in a rough rectangle, ¼ in. thick. Spread 1/3 of apple bits onto half of the rolled out dough. (As pictured above)
- Fold dough in half and spread another 1/3 of apple bits on another half of the dough and fold once again in half to form a quarter of its original size. (As pictured above)
- Cut dough into 1 to 1 ½ inch pieces and roll the pieces into balls (apple pieces may stick out). Place the balls on the sheet pan.
- In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.
- Dip one dough ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan.
- Continue this process with each ball, until halfway where you will scatter the rest of the apple pieces.
- Wrap the Bundt pan tightly in plastic wrap and let rise in a warm area until the dough balls have doubled in size.
- Preheat the oven to 350 degrees F.
- Bake until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.
- Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm. If you have any leftovers, reheat them in a 300 degree oven until warm to the touch.
Recipe adapted from Baked Explorations by Matt Lewis and Renato Poliafito.
Have you ever had a churro before? It’s a giant stick of fried dough with tons of cinnamon sugar on it. It’s different from zepoles and funnel cakes because it’s more dense and has a thicker outer crust. I get my churro craving satisfied at Costco. It’s just one dollar for about 1½ feet of sweet fried goodness. Such a good bargain! The trick is to get it before you start shopping so you have a little snack, and you don’t have to worry about a cinnamon sugar trail being left in the house.
Here is my ode to a churro. It is a cinnamon buttermilk cake with fluffy marshmallow frosting topped with cinnamon sugar and a bite-sized churro. It takes a bit of work to make but it’s a lot of fun and a great idea for Cinco De Mayo. 🙂
Makes about 28 cupcakes
Cinnamon Buttermilk Cake
3 c. cake flour
2 c. sugar
1½ tsp. ground cinnamon
1 tbsp. baking powder
¼ tsp. salt
1¼ c. buttermilk, divided
8 oz. unsalted butter, room temperature
4 eggs, room temperature
2 egg yolks
2 tsp. vanilla extract
- Preheat the oven to 350˚F and line muffin pans with cupcake liners.
- In a bowl of a standing mixer with the paddle attachment, add flour, sugar, ground cinnamon, baking powder, and salt. Mix until combined.
- On low speed, add 1 c. buttermilk and butter and mix until combined.
- In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
- On low speed, slowly add the egg mixture to the flour mixture.
- Increase speed to medium, and mix until combined.
- Fill 2/3 of cupcake liners.
- Bake about 13-16 minutes until cake is done or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.
For the cinnamon sugar
½ c. sugar
1½ tsp. ground cinnamon
For the batter
1½ tbsp. sugar
1 c. water
½ tsp. salt
2 tbsp. plus 2 quarts vegetable oil, divided
1 c. all-purpose flour
- In a medium shallow bowl, mix together ½ c. sugar and ground cinnamon. Set aside.
- In a small saucepan combine sugar, water, sat and 2 tbsp. vegetable oil and bring to a boil.
- Take the pan off heat and stir in flour until a ball of dough forms.
- In a medium heavy bottomed pan, heat oil to 375˚F and line a sheet pan with paper towels for draining.
- Transfer dough to a piping bag fitted with a large star tip.
- Squeeze out 1-2 inches of dough and have it ready for frying.
- Once the oil is ready, use a slotted spoon or a spider to transfer the dough into the hot oil and fry until golden brown.
- Remove the fried dough onto the sheet pan with a slotted spoon or a spider and let drain for about a minute.
- Toss the warm churros into the cinnamon sugar mixture. Reserve leftover cinnamon sugar mixture to dust on top of cupcakes.
6 egg whites (180 g.)
1½ c. sugar
¼ tsp. cream of tartar
1 pinch of salt
1½ tsp. vanilla extract
- In a small pot fill about 1 in. of water and let it come to a simmer.
- In the bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until homogenous.
- Once the water comes to a simmer, place the bowl on top of the pot and whisk the egg white mixture until the sugar is completely dissolved and no longer grainy.
- Move the bowl to your standing mixer fitted with a whisk attachment and beat on high speed until glossy and stiff.
- Add the vanilla extract and mix completely.
- Fill a piping bag fitted with the biggest plain piping tip you have.
- Pipe a large dollop onto the cupcake by holding the piping bag perpendicular to the cupcake and squeeze using an even pressure until your desired size forms.
- In a fine mesh sieve, dust reserved cinnamon sugar topping onto the frosted cupcake.
- Garnish with a piece of churro.
Cake recipe adapted from sky high.
Churro recipe adapted from just a taste.
Marshmallow frosting recipe adapted from Marth Stewart.