Category Archives: Cinnamon

Pink Cinnamon Buns

It’s a little after 7pm here and I’m wondering if a pink cinnamon bun would make a good dinner. Probably not. But two buns might.

What can I say, I like pink. I wear pink nail polish, use a pink phone and a pink diary. I have three pink handbags and am wearing pink now. I make pink buttercream frosting more often than any other coloured frosting. As I mentioned earlier this week, KitchenAid lent me a pretty pink Artisan Stand Mixer as part of their Pink October campaign so today I decided to bake up something else pink. I have to admit, since I received my own KitchenAid mixer last year I haven’t kneaded dough by hand once. Not pizza dough nor bread dough. It feels a bit like cheating but it does make the whole bread making process easier. And the KitchenAid dough hook does a good job!

I especially like pink when it’s for a good cause. Every year I aim to raise money for breast cancer research and support. I do a fun run each May and host or participate in at least one fund-raising event every October (although often the events creep into November too). I have a great circle of family and friends who often join me at the Mother’s Day Classic or donate generously each time I ask. I wish I’d kept an accurate tally because I think it’d be well over $5,000 and probably closer to $10,000 that we’ve raised through fun runs, Pink Ribbon Breakfasts and Girls’ Night In events over the past 10 years. I can’t thank everyone enough for their ongoing support.


Until there is a magic cure or preventative all we can do is keep funding the research and supporting the care of sufferers and survivors. And, most importantly, detect symptoms early. Check yourself or get your doctor to do it. And do it regularly. As many people have said to me lately, look after yourself.

 

Cinnamon Buns
Adapted from Peter Reinhart’s The Bread Baker’s Apprentice

Makes 12 -16 rolls

Dough

Ingredients

6 ½ tablespoons (3.25  ounces) caster sugar
1 teaspoon salt
5 ½ tablespoons (2.75 ounces) unsalted butter
1 large egg, slightly beaten
3 ½ cups (16 ounces) bread or all-purpose flour
2 teaspoons dried yeast
1 ¼ cups whole milk, at room temperature
1/2 cup cinnamon sugar

Directions

Cream together the sugar, salt and butter on medium-high speed in a stand mixer with a paddle attachment.

Whip in the egg until smooth.

Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball.

Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. (You may have to add a little flour or water while kneading to achieve this texture.)

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Leave to rise for 2 hours or until dough has doubled in size.

Dust bench with flour, then roll out the dough with a rolling pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.

Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll.

With the seam side down, cut the dough into 8 to 12 pieces each about 1 ¾ inches thick for larger buns, or 12 to 16 pieces each 1 ¼ inch thick for  smaller buns.

Line one or more oven trays or pans with baking paper. Place the buns approximately ½ inch apart so that they aren’t touching but are close to one another.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf.

Bake the cinnamon buns for 20 to 30 minutes, or until golden brown.

Cool the buns in the pan for about 10 minutes and then streak fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.

Topping

Ingredients 

4 cups icing sugar
1 teaspoon vanilla
6 tablespoons warm milk

Directions

Sift icing sugar into a bowl. Add vanilla and milk, whisking until the sugar is dissolved and a thick, smooth paste is formed. Add extra milk as needed.

When the buns have cooled slighty but are still warm, streak the glaze over them.

 

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Cinnamon Ice Cream

The most common question I’m asked about this blog is Do you take the photos yourself? The answer is yes, I bake or make and then photograph. This time, however, I didn’t do the making. This was hubby’s project from start to finish. He makes ice cream a couple of times a year. I’m still wanting some more of the chocolate ice cream he made last Easter. The first batch for 2012 is cinnamon, a flavour I know he has been wanting to make for a while. If you like snickerdoodles and ice cream, you’ll love this recipe. It’s creamy, with all the flavour of a snickerdoodle. The original calls for just white sugar; this batch substitutes brown sugar and Equal for 1/2 of the white sugar.

Hubby recommends letting the ice cream freeze for at least a night, but says the texture will be best after two days. If you add anything to the recipe, like walnuts or pecans, be sure to chill them first and add them to the ice cream machine late in the freezing process. That goes for any goodies you add to homemade ice cream, says hubby.


Cinnamon Ice Cream
Adapted from recipe from All Recipes

Ingredients

1/2 cup white sugar
1/4 cup brown sugar
1/4 cup Equal sugar substitute (do not convert to grams, as you will add way too much sweetener. the conversion from sugar to sweetener works only if you go by volume)
1 1/2 cups half-and-half cream (can substitute 3/4 cup of pouring cream plus 3/4 cups of whole milk)
2 eggs, beaten
1  1/4 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions

In a saucepan over medium-low heat (make sure it’s not too hot) stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.

Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon, about 10-15 minutes.

Remove from heat, and whisk in vanilla and cinnamon. Cover and set aside to cool for at least 3 hours in the refrigerator.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

Pour ice cream into freezer-safe container with lid, cover surface of ice cream with plastic wrap under lid, and let harden in freezer overnight. Scoop and serve. 

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Hot Cross Buns 3

Happy Easter to all those who celebrate. Any holiday that involves Cadbury chocolate and hot cross buns is ok with me. Hubby is working on his own project today, chocolate ice cream. Yours truly will be the official taste tester.

Buns by Katie, Tupperware plate and tablecloth by Nanna.

Hot Cross Buns 1
Hot Cross Buns 2

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Cinnamon Buns

The new oven arrived last week so I baked some buns yesterday. After making your own you’ll never want store-bought cinnamon buns again.  Click here for recipe.

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Snickerdoodles

Funny name but seriously yum. Almost unheard of here in Australia, but I’m yet to meet and Australian who didn’t love them after a cookie or two. I’ve made these quite a few times now, the dough is pretty quick and easy to whip up. Rolling the balls of dough in the cinnamon and sugar is the most time-consuming aspect of the recipe, but it’s worth it! The recipe makes a fair few cookies so you’ll have plenty to share, even if you sample a cookie or eight. Aim for a little crisp on the edges and cakey in the middle.

Snickerdoodles
Recipe from Smitten Kitchen, adapted from Martha Stewart

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 3/4 cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/4 teaspoon salt
16 tbsps (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tbsps ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck with that.

* Martha recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3 to 4 inches across, or plenty huge.

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Snickerdoodles

Recipe by Martha Stewart

 

These were made for a friend who can’t eat chocolate.
It was hard finding a chocolate-free recipe in my archive!

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Cinnamon Buns and Crochet

These are two of my favourite things.

Cinnamon buns recipe.

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Snickerdoodles

These cookies were made for NYE celebrations. I don’t think any of them lasted to see in 2010.

I used a recipe found on Smitten Kitchen, which is an adapted Martha Stewart recipe. Here is the adapted recipe I used, and the original. 

Snickerdoodles
Recipe from Smitten Kitchen, adapted from Martha Stewart

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 ¾ cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
¼ teaspoon salt
16 tbsps (2 stick or 8 ounces) unsalted butter, at room temperature
2 large eggs
1 ½ cups sugar, plus about ¼ cup extra
2 tbsps ground cinnamon, plus more if needed

Preheat the oven to 400° Fahrenheit/200° Celsius. Line baking sheets with silicone baking mats or baking paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 ½ cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine.

Add dry ingredients, and beat to combine.

In a small bowl, combine remaining ¼ cup sugar and the ground cinnamon. Form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 8 minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.

Snickerdoodles
Recipe by Martha Stewart

Ingredients

2 3/4 cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/4 teaspoon salt
8 tbsps (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tbsps ground cinnamon, plus more if needed
2 large eggs

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

From Holiday Cookies 2005

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Cinnamon Buns with Chocolate

Two notes:
1. Cold Sydney nights are not condusive to the rising of cinnamon buns. The buns weren’t as good as last time but I will make them again soon.
2. Was out of icing sugar so used chocolate on top of the buns. Missed the icing, but who can complain about chocolate.

Find the recipe here.

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Wholemeal Banana Muffins

Anytime you can pack some extra goodness and fibre into a sweet treat, without affecting the taste too much I say hooray! These are Banana Crumb Muffins without the crumb topping, made with wholemeal plain flour. As always, I added some cinnamon to the batter. The wholemeal flour changed the taste and texture of the muffin only very slightly. I used four small-medium overripe bananas.

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