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Indulge Your Senses with Irresistible Homemade Cinnamon Rolls

by Margauex
written by Margauex

There’s something truly magical about the aroma of cinnamon wafting through the air, especially when it emanates from your very own kitchen. If you’ve ever experienced the joy of homemade cinnamon rolls, you know that they are a delightful treat that can elevate any day. I have tried numerous recipes and none have turned out right.  This recipe I adapted from Joshua Weissman’s Cinnabon But Better Recipe.  

Original Recipe Changes

Josh’s recipe is really great. I made some changes to suit my family. The ingredients are basically the same. I changed up the filling and glaze. I also did some technique changes, mainly because I am lazy and not a Chef so I adapted it to be done completely in my mixer. 

The Dough

The dough ingredients basically stay the same with a few tweaks.  I did use a full teaspoon of salt. I couldn’t find my 3/4 tsp so I went with 1 tsp and it was totally fine.  I also used 2 large eggs for the whole eggs and the smallest egg I had as the egg yolk.  Make sure your butter is softened to room temperature. You want it spreadable. I also used salted butter, I do not have unsalted. Did not turn out too salty.

Ingredients: 

  • 4 cups (580g) all-purpose flour
  • 1/2 cup (107g) granulated sugar
  • 3/4 tsp (6g) fine sea salt
  • 1/3 cup (84g) butter softened
  • 1 cup (235g) lukewarm whole milk (110°)
  • 2 1/4 tsp (7g ) instant yeast
  • 2 eggs
  • 1 egg yolk
  1. So to start in a stand mixer with the paddle attachment, mix the flour, sugar, and fine sea salt. Add in the softened butter and blend together just until the butter is incorporated.
  2. Heat milk to about 110°. Do not get it warmer than 120°. It will kill the yeast.
  3. In a separate container mix the warmed milk and yeast. Let it sit for about 5 minutes or until it is nice and bubbly.
  4. Switch out the paddle for the dough hook in your mixer.
  5. Set speed to medium (I use 4-6 on my Kitchen Aid Mixer) Add in yeast and milk mixture, whole eggs, and egg yolk. Mix until smooth. It takes about 2-3 minutes.
  6. Lightly flour the surface and knead the dough for 30-60 seconds. This makes it really smooth out and come together. It will be a bit sticky so flour the top a bit too before you knead.  Place the dough in a greased bowl and cover. Let it rise for 90 minutes. 
  7. After the first rise, dump the dough onto a floured surface. Roll out to a large rectangle. I did about 16 inches long by 10 or so inches wide. 
  8. Spread the filling mixture evenly across log. 
cinnamon roll filling

The Filling

The filling Is where things get really different.

Ingredients: 

  • 1 Cup (225g) Brown Sugar
  • 2.5 Tbsp (17g) Cinnamon
  • 1/2 Cup Butter Softened

First, you want to make sure your butter is really soft. This is the most important part. If it is not soft it won’t mix or spread well. 

How I do my filling is to place the sugar and cinnamon in a bowl and mix well. Then dump your softened butter into the bowl, mixing well. It looks like a Spreadable sugar mixture. 

By doing it this way instead of spreading butter and then sprinkling sugar mixture, You get a very even coating of sugar.  Use a spoon or and off set spatula to spread. I use the back of a medium sized spoon. It takes a minute but you will get it evenly on the dough. 

cinnnamon rolls rolled up

Finishing The Cinnamon Rolls rolls

  1. Grease a 9×13 baking dish. 
  2. Tightly roll the dough with the filling mixture from the bottom to the top. I use a bread dough scraper for the places where it sticks to the counter.
  3. Slice rolled dough into 2” thick segments. The dough scraper works great for that. 
  4. Line the pan with the rolls and cover with plastic wrap. Let them rise at room temperature for 20-45 minutes. 
  5. Bake in 375° oven for 15-20 minutes. Allow them to cool in the container for 15 minutes before serving. 
cinnamon rolls

The Glaze Icing

Ingredients: 

  • 2 Cups Powdered Sugar
  • 1/3 Cup Heavy Cream 
  • 1 Tbsp Vanilla

Mix ingredients together in a mixer with whisk attachment until desired consistency. Drizzle on top of cinnamon rolls before serving.

Tips

  • Make cinnamon rolls the night before and place them in the refrigerator to bake them in the morning. 
  • Try using fruit instead of butter for filling.  We love using apple butter to make an apple cinnamon roll. 
  • Top with thinly sliced or chopped pecans for a tasty treat. 
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Baking

The Sweet Aroma of DIY: Making Your Own Vanilla Extract

by Margauex
written by Margauex

When it comes to baking and cooking, a little dash of vanilla can transform an ordinary dish into a delightful treat. Whether it’s a batch of cookies, a creamy custard, or a rich cake, vanilla extract plays a crucial role in enhancing the flavor. While store-bought vanilla extract is readily available, making your own can be a rewarding and cost-effective venture.

Why should I make my own vanilla extract?

  • It tastes fresher
  • You know exactly what’s in it with no added ingredients or artificial colors
  • It’s super easy to make with only 2 ingredients
  • It’s way cheaper

Cost Breakdown:

The absolute cheapest pure vanilla extract I could find in my area is $4.12 for 1oz from Walmart’s great value brand. That is insanely expensive. My pure vanilla extract is 0.68¢. That’s a $3.44 savings per ounce which really adds up.

Small Gift Bottles

To make smaller bottles, you can do it a couple of ways. 

Option 1: Make a large bottle of vanilla extract then pour off into smaller bottles

Option 2: Place 2 vanilla beans per bottle and fill with alcohol. Allow to sit in a dark place for 6-8 weeks. 

I prefer Option 2 for gifts. Then whoever gets the bottle also gets a vanilla bean in their bottle which I think is pretty cool. 

For the bottles I got them through Northern Brewer but the price has gotten way more expensive then when I bought them. I found these similar bottles for a fraction of the cost. 

Ingredients


  • Vanilla Beans, Grade A or Grade B (25 count for a 1.75 L of alcohol)

  • Vodka, Spiced Rum or Vegetable Glycerin

    • Step 1:

    For a standard batch, use 3-6 vanilla beans for every cup of alcohol. Feel free to adjust the number of beans to achieve your desired potency. Use a sharp knife to split each vanilla bean lengthwise, exposing the tiny seeds inside. Then, scrape the seeds from the pods using the back of the knife.

    Step 2:

    Place the split and scraped beans into your glass container. Pour the alcohol over the beans, ensuring they are fully submerged. Seal the container tightly.

    Step 3:

    Give the container a good shake to evenly distribute the vanilla seeds and beans. Store it in a cool, dark place, away from direct sunlight

    Step 4:

    Allow the vanilla extract to infuse for at least two months. The longer it sits, the more intense the flavor will become.

    Tips

    • Label the container with the date you created the extract for reference.
    • Don’t discard the used vanilla beans. Rinse, dry, and repurpose them in sugar to create vanilla sugar.
    • Experiment with different types of alcohol to achieve unique flavor profiles in your extracts.
    • Homemade vanilla extract has a long shelf life, so make extra to give as thoughtful homemade gifts.
    pinterest pin

    Conclusion

    Making your own vanilla extract is a delightful journey that enhances your culinary creations with a personalized touch. The satisfaction of knowing you crafted this essential ingredient is a reward in itself. Whether you’re an avid baker or a casual cook, homemade vanilla extract will undoubtedly elevate your dishes and fill your kitchen with the sweet aroma of vanilla. So why not embark on this culinary adventure and experience the magic of DIY vanilla extract for yourself? Your taste buds will thank you!

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    BakingRecipe Box

    Recipe | Sandwich Bread

    by Margauex
    written by Margauex

    Raise your hand if you have tried making a homemade sandwich bread loaf only for it to completely fall apart when you take a bite of your sandwich. You can’t see me but my hand is raised. I have tried so many recipes where the bread just doesn’t stay together. It’s so frustrating. But I have finally made the perfect sandwich bread.

    it all starts with bread flour . . .

    Why is bread flour so important?

     Well, bread flour is a high protein, usually 12%-14%, flour. Protein is crucial for the forming of gluten networks. Gluten is a protein found in wheat that provides structure and elasticity to bread dough. A strong gluten network traps carbon dioxide produced by yeast, allowing the bread to rise and develop a light, airy texture. The strong gluten structure in bread flour leads to a chewier and more substantial bread texture, which is ideal for sandwich bread. It allows the bread to hold up well to various fillings and spreads without becoming too crumbly.

    I use this 12.7% Protein bread flour. It has consistently given me great results. Pro tip: put your flour in the freezer for 24 hours after you bring it home. Flour can sometimes contain tiny insect eggs or larvae. Freezing the flour for a few days at temperatures below 0°F (-18°C) can kill any potential pests, ensuring that your flour remains free of unwanted critters.

    Tools To USe

    • stand mixer you can make this recipe by hand but a stand mixer will make kneading easier
    • measuring cups and spoons
    • Sauce pan. To heat milk and melt butter

    Ingredients

    • 3 cups high protein bread flour
    • 1/2 cup milk @ 110°
    • 2/3 cup water @ 110°
    • 4 tablespoons melted butter
    • 2 tablespoons sugar or honey
    • 1 1/4 teaspoon salt
    • 2 1/4 teaspoons yeast

    Instructions

    1. In a saucepan melt butter. Add milk and water, heat to 110° Place 110° liquid in a mixing bowl. Add yeast and sugar or honey. Let it sit for 5 minutes or until the mixture is bubbly. Add flour and salt to the yeast. Mix until smooth. In a stand mixer, it will take 5-7 minutes on medium-low speed. Transfer the dough to a lightly greased bowl. Cover and allow it to rise until it has doubled in size. About 2 hours.
    2. Punch the dough down and transfer to a lightly floured surface. Shape the dough into an 8-inch log. Place the log into a lightly greased 8 1/2 x 4 1/2 loaf pan. Cover the pan with lightly greased plastic wrap and allow the bread to rise until it has domed over the top about 1-2 inches. Towards the end of your rise preheat the oven to 350°
    3. Bake for 35 minutes until it’s light golden brown. To test if it’s done pop out the bread and knock on the bottom. It should sound hollow.
    4. Remove the bread from the oven, place it on a cooling rack, and let it cool completely before slicing. Store in a plastic bag or bread box for several days or freeze for months.

    Tips

    • slice bread before freezing and take out a few slices at a time as needed.
    • cut slices thicker and it’s perfect for French toast
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    BakingRecipe Box

    Recipe | Dinner Rolls

    by Margauex
    written by Margauex

    Are you looking for a fluffy, buttery, tasty, easy to make, quick dinner roll from scratch? You’re in luck because I have the perfect recipe for you. These dinner roll are a favorite in our house. We have them as a side to dinners, buns for sliders and even mini sandwiches.

    rolls
    pulled pork sliders

    Tips

    • When measuring out rolls, use a kitchen scale. Measure the entire dough ball then divide by 12. It will make cutting in half for sliders so much easier and more uniform.
    • You won’t use all the eggs in the egg wash. When brushing the egg on put a light layer on it. Too much and your rolls won’t crisp up on the top and feel soggy
    • For sliders, let the rolls cool completely before cutting them in half to load them up. Once you add meat and cheese I throw them in the oven at 400° for about 10 minutes or until the cheese is melted.
    dough for rolls rising in 9x13 pan
    dough for rolls in 9x13 pan
    buttery dinner rolls cooked

    Makes 12 Rolls

    Prep Time: 1 Hour Cook Time: 20 Minutes

    Preheat Oven to 400°

    Tools:

      • Mixing bowl

      • Measuring cups

      • Greased 9×13 pan

      • Saucepan

    Ingredients:

      • 4 cups all-purpose flour

      • 1 cup milk, 110°

      • 1/2 cup water, 110°

      • 2 tablespoons butter, melted

      • 2 tablespoons honey, liquid

      • 1 tablespoon active dry yeast

      • 1 teaspoon salt

      • 1 egg, egg wash

    Instructions:

    1. In a saucepan add butter(diced to make it melt faster), milk, and water. Warm until 110 degrees. Transfer to a stand mixing bowl.
    2. Add honey and yeast to the bowl. Let sit for 5 minutes or until the mixture is bubbly.
    3. Add flour and salt. Mix with a dough hook for 4-5 minutes.
    4. Remove the dough, shape it into a ball, and place it in a greased bowl. Let it rise for 20 minutes.
    5. Punch the dough down and divide into 12 equal pieces. Shape into balls and place into a greased 9×13 dish.
    6. Cover with a damp towel and let rise for 30 minutes or until doubled.
    7. In a small bowl beat egg and lightly brush on top of rolls.
    8. Bake for 15-20 minutes at 400° until rolls are lightly brown and cooked through.

    [penci_recipe]

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    cowboy candy on homemade pizza
    BakingDinnerLunchRecipe Box

    Recipe | Pizza Dough

    by Margauex
    written by Margauex

    Prep Time: 2 hours

    Cook Time: 15 minutes , broil additional 2-3 minutes

    Ingredients

    • 4 cups all purpose flour
    • 2 1/4 teaspoon yeast
    • 2 tablespoons oil
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 1/2cup warm water
    • Optional: 1 teaspoon seasoning (garlic,oregano,Italian etc)

    Preparation

    1. Mix warm water, yeast, oil and sugar if using in a bowl. Let sit 5 minutes for yeast to proof.
    2. Add flour, salt and optional seasonings to a stand mixer.
    3. Slowly add water and oil mixture until forms a dough. If dough is still sticky add 1 tablespoon of flour at a time until forms a ball.
    4. Place in an oiled bowl. Cover bowl with plastic wrap. Let sit under plastic wrap in a warm area for 2-3 hours.
    5. Use a roller to roll out to shape. Use a fork to poke holes all over dough.
    6. Layer sauce, cheese, meat, veggies. Cook for 15 minutes at 500°. Turn broiler on high and cook for an additional 2-3 minutes watching closely.
    7. Enjoy!

    Tips 

    This dough can be made ahead and stored in freezer. After you finish mixing, oil dough ball and place in freezer bag. Take out the night before and let thaw in refrigerator. Take out and let rise on counter for 30-60 minutes before cooking. Continue on with step 5.

    Pizza Sauce recipe can be found here.

    [penci_recipe]

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    artisan bread loaf
    BakingRecipe Box

    Country Bread Loaf

    by Margauex
    written by Margauex

    Prep Time: 3 hours

    Cook Time 40 minutes

    Ingredients

    • 3 cups all-purpose flour
    • 1/2 tablespoon yeast
    • 1 1/2 teaspoon salt
    • 1 1/3 cup warm water
    • Optional: 1 tablespoon liquid honey

    Preparation

    Pre-heat oven to 475° F Place Dutch oven in to preheat

    1. Mix warm water, yeast, and honey if using in a bowl. Let sit for 5 minutes for yeast to proof.
    2. Add flour and salt. Mix until combined. Knead for 5 minutes.
    3. Cover the bowl with plastic wrap. Let sit under plastic wrap in a warm area for 2-3 hours.
    4. Make it into a rectangle then fold onto itself to make a loaf shape. place on parchment paper and then place into Dutch oven with lid. Bake for 30 minutes. Take off top and bake for an additional 10 minutes.
    5. Enjoy!

    Tips 

    Loaf will sound hollow when tapping on it when it is completely done.

    Let cool completely cut.

    [penci_recipe]

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