Pumpkin Cinnamon Rolls With Mascarpone Frosting

INGREDIENTS:

• For the Dough:
• 1 cup warm milk (not above 110ºF or 43ºC, you should be able to keep your finger in it comfortably or it will kill the yeast)
• 1 scant tablespoon (1 packet) instant dry yeast
• 6 tablespoons sugar
• 4 tablespoons oil
• 1 3/4 cup homemade pumpkin puree or one whole 15 oz. can of pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 5-6 cups flour
• 1 teaspoon salt
• For the Filling:
• 1/2 cup butter (melted)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 teaspoon salt
• 1 cup brown sugar
• For the Mascarpone Frosting:
• 3 tablespoons softened butter
• 1/2 cup mascarpone cheese (cream cheese would also work)
• 1 cup powdered sugar

DIRECTIONS:

• Combine the milk and yeast in a large bowl. Let sit for about 3 minutes.
• Add the sugar, oil, pumpkin and spices. Add the 1 cup of the flour and the salt and mix well.
• Continue to add the flour one cup at a time. Mix with dough hook or knead on a floured surface by hand for ten minutes. Only add as much flour as you need for it to be manageable.
• Cover with a damp towel and let rest for 1 hour.
• Roll out the dough on a lightly floured surface (don’t worry about being picky about the size you roll it out to. I just do it in a rectangle until the dough is about 1/2 inch thick or so).
• Pour the melted butter onto the dough. Combine the remaining filling ingredients and sprinkle over the buttered dough.
• Tightly roll the dough together into a long log (start rolling from the longer side).
• Cut about 3 inch sections out of the log with a serrated knife (again, don’t worry about them being a perfect size). Place them in a well buttered 9×13 inch pan (they should all be touching).
• Cover with the damp towel and continue to let rise for about 20-30 minutes.
• Preheat the oven to 350ºF (180ºC). Bake the cinnamon rolls for about 45 minutes, covering them with tin foil if they are beginning to brown (I actually baked mine for less than 45 minutes so they were kind of gooey when I got them out. This is only good if you eat them immediately.)
• Combine the mascarpone cheese and butter for the frosting. Add the powdered sugar a little at a time and stir until smooth.
• When the cinnamon rolls are done, allow them to cool slightly before frosting them. Best eaten immediately, but can also be reheated in the oven at about 350ºF until warm.

source:  yammiesnoshery

WORLD BREAD DAY!

 

WORLD BREAD DAY!

see our collection of BREAD RECIPES here

Blueberry Lemon Crescent Ring

 Yields:  12 pcs
Baking temp: 350F
Baking time: 15-20  mins

INGREDIENTS:

4 ounces cream cheese, softened

¼ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest (see Note)

1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

½ cup fresh or frozen blueberries

Glaze:

½ cup powdered sugar

2 to 3 teaspoons milk

 

DIRECTIONS:

Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries.

Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that’s okay!

With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don’t worry if it’s messy. When it bakes it will take care of any issues.

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown.

In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
source:  the-girl-who-ate-everything

Cream Cheese Filled Cinnamon Roll Cups

 Yields:  5 pcs

INGREDIENTS:

(17.5-ounce) can of jumbo refrigerated cinnamon rolls (5-count)

Cream Cheese Frosting

5 1/3 ounces cream cheese, softened (equivalent to 2/3 of an 8-ounce block)

2/3 cup powdered sugar

1 teaspoon pure vanilla extract

DIRECTIONS:

1. Preheat oven to 350°F. Grease a 6-cup muffin pan with butter (or spray with nonstick cooking spray).
2. Using an electric mixer, beat cream cheese until smooth. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined. Set aside. Open can of cinnamon rolls a
3. nd remove one. Tear off a strip of cinnamon roll long enough to fit the circumference of the muffin cup with a little bit of overlap. Fit the intact center of the cinnamon roll into the bottom of the muffin cup, gently pressing down. Press the cinnamon roll strip inside the top of the cinnamon roll cup so that it’s sitting on top of the cinnamon roll base. Gently press the seams together to seal and pinch the ends of the strip together to form a “cup.” Repeat with the remaining four cinnamon rolls.
4. Evenly divide the cream cheese mixture between the five cinnamon roll cups (about 1 1/2 tablespoon per cup). Bake for 18 to 20 minutes or until light golden brown. Let cool in pan for 2 minutes, and then carefully use a thin knife to gently lift out each cinnamon roll. Drizzle with icing from the packet that came in the can of cinnamon rolls. Serve immediately (but be careful, as cream cheese filling will be hot!).

Tips, Tricks, & Variations: If you don’t have a 6-cup muffin pan, use the center six cups of a 12-cup muffin pan.

 

source :  fivehearthome

Monkey Bread with Salted Caramel Sauce

Yields:  12 servings

INGREDIENTS

For the Dough

1 package (2 1/4 teaspoons) active dry yeast

1/4 cup warm water

1 1/4 cups warm 2% milk

1/3 cup unsalted butter, melted

1/4 cup sugar

2 large eggs

1 teaspoon salt

5 cups all-purpose flour, divided

For the Cinnamon-Sugar Coating

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups sugar

2 tablespoons ground cinnamon

For the Salted Caramel Sauce

1/2 cup (1 stick) unsalted butter

1 cup brown sugar

1 teaspoon sea salt

1/4 cup heavy cream

DIRECTIONS:

1. In the bowl of your stand mixer, combine yeast and water. Give it a gentle stir and let stand for 10 minutes. Attach the dough hook and slowly mix in warm milk, butter, sugar and eggs (one at-a-time). When combined, add salt and 3 1/2 cups flour. Continue to mix until dough forms (it will be slightly sticky), about 2 minutes.
2. 2. Turn off mixer and place dough on a floured surface. Continue kneading the dough with your hands and incorporate remaining 1 1/2 cups of flour, about 5-7 minutes. Dough should not stick to your hands. Lightly oil a bowl (I used nonstick spray) and place dough inside. Cover with plastic wrap and refrigerate for 8 hours or overnight.
3. 3. Thoroughly oil a bundt pan and set aside. Prepare the cinnamon-sugar coating. Melt stick of butter in a shallow bowl. In another shallow bowl, combine 1 1/2 cups of sugar and ground cinnamon. Set aside.
4. 4. Remove dough from fridge and form into 40-45 dough balls, about 1 1/2 – 2 inches in diameter each (I ended up with 42). Roll each dough ball in the melted butter and then in the cinnamon-sugar until evenly coated. Place into bundt pan. Cover pan with a clean kitchen towel and let rise at room temperature for 1 hour.
5. 5. Meanwhile, prepare Salted Caramel Sauce. In a small saucepan, melt butter. Add brown sugar, sea salt and heavy cream. Bring to a boil and then turn heat down to medium-low. Continue cooking for 3-4 minutes, until sugar is completely dissolved. Salted Caramel Sauce can be made in advance. Simply microwave sauce for 30 seconds to get it back to its original consistency and use as directed.
6. 6. Preheat oven to 350 degrees F. Pour half of the Salted Caramel Sauce evenly over the Monkey Bread and place in the oven. Bake for 35-38 minutes or until top is caramelized and golden brown. Remove bundt pan from oven and let rest for 5 minutes. Invert pan onto a serving platter and drizzle remaining caramel sauce over the top. Serve and enjoy!

Notes

1. Monkey Bread is best when enjoyed on the same day. Alternatively, you can store it in an airtight container for up to 3 days.

source: deliciouslyyum

Rosemary Dinner Rolls

 Yields:  12 rolls

INGREDIENTS

2 1/4 tsp active dry yeast

1/2 cup warm water, 110 degrees

3 Tbsp sugar, divided

3/4 cup milk, warmed to about 80 degrees

1 large egg

3 Tbsp unsalted butter, softened

3 1/2 Tbsp chopped fresh rosemary

1 1/2 tsp salt

1 Tbsp whisked egg, for brushing rolls

3 1/2 cups all-purpose flour, then more as needed

Good quality extra-virgin olive oil and freshly ground black pepper

Directions

• In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won’t blend until the flour is mixed it). Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn’t need more than an additional 1/4 – 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
• Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 – 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.
• Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 – 26 minutes. Serve warm, reheat before serving as necessary.

source:  cookingclassy

 

 

Gluten-Free White Bread

Gluten-Free White Bread

 Yields:  one 9″ x 5″

INGREDIENTS

2 1/2 tsp active dry yeast

3 1/2 Tbsp sugar, divided

1/4 cup warm water, 110 degrees

1 1/4 cups milk, warmed to 110 degrees

2 Tbsp canola oil

2 Tbsp butter, softened, plus more for bread pan

3 large eggs

1 Tbsp lemon juice

2 cups (320g) white rice flour*

1/2 cup (66g) tapioca flour

1/2 cup (81g) potato starch

1/3 cup (46g) cornstarch

1 Tbsp xanthan gum

1 3/4 tsp salt

1 tsp baking powder

Directions

• Pour yeast into the bowl of an electric stand mixer, along with 1/2 tsp sugar and 1/4 cup warm water. Whisk to dissolve yeast, then let rest 5 – 10 minutes to proof yeast. Add in remaining 3 Tbsp + 1 tsp granulated sugar, the milk, canola oil, butter, eggs and lemon juice. Fit mixer with paddle attachment and whip on low speed to combine (butter won’t blend in at this point, but it will once dry ingredients are added).
• Add in all remaining ingredients and mix on low speed to combined, then increase to medium speed and mix 5 minutes (if you have the paddle attachment that constantly scrapes bowl I highly recommend it and mix on medium-low speed if using that. If not stop mixer and scrape down sides and bottom of bowl occasionally. Near the end of mixing the batter should have a consistency similar to a quick bread like banana bread).
• Pour bread dough into a buttered 9 by 5-inch baking dish and spread to both ends with a rubber spatula. Smooth top with wet hands, while slightly doming loaf (re-wetting hands in water as necessary. Wetting the top will also prevent it from drying out while it rises since it won’t be covered – plastic can easily stick so I don’t recommend using it). Transfer to a warm place free from draft to rise for 1 hour – 1 hr 15 minutes. Preheat oven to 375 degrees during last 10 minutes of rising. (Be gentle with loaf once it has risen, it is a delicate loaf so if you tap it too hard on counter or in oven it will likely deflate, so move gently).
• Bake bread in preheated 375 degree oven for 20 minutes, then reduce oven temperature to 350, tent loaf with foil and bake 20 minutes longer or until loaf is done (top center of loaf should no longer be doughy).
• Cool in loaf pan several minutes then invert onto a wire rack to cool completely. Once cool store in airtight container or resealable bag in refrigerator. Slice into 1/2-inch slices. Once chilled, I recommend warming each piece for about 10 – 15 seconds in microwave, or until warm (this bread will seem dry once chilled in fridge but if you warm it up it will be moist again. It’s also delicious toasted).
• *Scoop and level dry ingredients (vs pouring from package or spooning into measuring cup), just be careful not to pack it when measuring. Better yet, if you have a kitchen scale I’d highly recommend using that.

source : cookingclassy

One-Hour Dinner Rolls

Big Soft and Fluffy One-Hour Dinner Rolls

 Yields:  15 rolls

INGREDIENTS

3 3/4 – 4 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 Tbsp rapid rise yeast

1 1/2 tsp salt

3/4 cup cool water

2/3 cup milk

4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops

1 1/2 tsp lemon juice

Directions

• Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
• To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it’s softened through).
• Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 – 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
• Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
• Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don’t have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
• Dampen hands with water and brush tops of dough with the water (just so they don’t dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don’t open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
• Bake in preheated oven 14 – 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.

source:  cookingclassy

Pumpkin Cinnamon Rolls with Cream Cheese Icing

 Yields:  12 rolls

INGREDIENTS

1 (.25 oz) packet yeast

1/3 cup milk, warmed to 110 degrees

1/4 cup sour cream

3 Tbsp vegetable oil

1 large egg

1/3 cup packed light-brown sugar

1 tsp salt

3/4 cup canned or fresh pumpkin puree

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 pinch cloves (optional)

1 tsp vanilla extract

3 1/4 – 3 1/2 cups all-purpose flour

Filling

3/4 cup packed light-brown sugar

2 tsp ground cinnamon

1/4 cup butter, melted halfway

Cream Cheese Icing

4 oz cream cheese, softened

1/4 cup butter, softened (preferably salted)

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1 – 3 Tbsp milk

Directions

• Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 5 – 10 minutes. Meanwhile, add sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt to the bowl of electric stand mixer. Add milk mixture. Set stand mixer with whisk attachment and blend mixture to combine. Mix in pumpkin puree, nutmeg, ginger, cloves and vanilla. With mixer set on low speed, slowly add in 2 cups of the flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/4 cups flour. Knead mixture until smooth an elastic, about 5 minutes, adding in additional flour as needed to create a soft dough (it should pull away from sides of the bowl and slightly stick to the bottom. It shouldn’t stick to a clean fingertip). Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size (I like to place it in the oven with the light on), about 1 1/2 hours.
• In a separate small mixing bowl, whisk together 3/4 cup brown sugar, cinnamon and nutmeg, set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18 x 12 inch rectangle. Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer. Beginning on the long side (the 18-inch side) snuggly roll up to the other end (to the other 18-inch side). Cut into 12 even rolls and transfer to a buttered baking dish (I used a 13 by 9) Cover loosely with plastic wrap and allow to rest in a warm place 40 minutes, preheating oven to 375 during last 10 minutes of rising.
• Uncover and bake in preheated oven until tops are golden and centers are no longer doughy, about 19 – 23 minutes. Allow to cool slightly.
• Meanwhile in a mixing bowl, whip cream cheese and butter until fluffy. Blend in vanilla and powdered sugar. Slowly add milk until desired consistency is reached. Drizzle or spread over warm rolls. Store in an airtight container (these are best served warm so I recommend rewarming them in the microwave if not served right away, each about 15 – 20 seconds)

source:  cookingclassy

 

WORLD BREAD DAY!

WORLD BREAD DAY!

see our collection of BREAD RECIPES here