This weekend, I will conquer my fear of yeast

[foodfiend]

I am determined to make a batch of cinnamon rolls this weekend. I've been putting this off for a while. I'm armed with a few good recipes courtesy of the BB, I have the bread issue of CL to help me through the steps. All I need to do is buy bread flour and I'm off...
(cue in music from Ride of the Valkyries)

[lindrusso]

Good luck! You can do it! You can do it! :)

Let us know how they turn out.

Alysha :)

[badunnin]

Go for it! I'm conquering my fear of fudge later this evening.

[emily]

I love working with yeast. IMO the most important thing you can arm yourself with is an instant read thermometer as the temperature of the water when you begin is such an important factor in getting the yeast to grow.

As far as cinnamon rolls, hands down, my favorites are the CL pumpkin ones. They're pretty easy too. And did I mention yummy.

Have fun,

Emily

[vbak]

Just go for it!!:D :D :cool:

Vicky

[Little Bit]

Yippee!

Baking is so much fun! :)

[LonghornGal]

pumpkin CL cinnamon rolls? Please share!

I've had good luck with the Make Ahead Sticky buns in CL complete. You can just wake up, pop them in the oven, and have fresh ones ready after you've gotten yourself ready for the day!

[Chiffonade]

If you can spell Valkyries, you can make cinnamon rolls! Good luck! They make the house smell so great. I love yeast doughs.

[Gail]

Originally posted by foodfiend
I am determined to make a batch of cinnamon rolls this weekend. I've been putting this off for a while. I'm armed with a few good recipes courtesy of the BB, I have the bread issue of CL to help me through the steps. All I need to do is buy bread flour and I'm off...
(cue in music from Ride of the Valkyries)

Great.

Yesterday someone sent me an e-mail with a passage from a song from "Annie." I went around all day singing "Tomorrow" and I don't even LIKE the song.

Now I have this mental image of the stereotypical Wagnerian opera singer-- a sturdy blonde woman with braids, wearing horns on her head, tossing dough around to the rhythm of Ride of the Valkyries...


(Shaking head) It's hell living inside my head.

[Vicanddi]

Foodfiend, I hope the cinnamon rolls turned out and that you had fun making them. I made buttermilk cinnamon rolls (may not be the exact title), posted awhile back on the BB, a couple months ago. It was my first time ever making cinnamon rolls from scratch. It was fun, took a little longer than I expected, but was definitely worth it! There's nothing like warm, fresh cinnamon rolls in the morning. And it sure makes the house smell nice.

Let us know how your baking adventure turns out.:)

[Michelle Achuff]

Good luck with your adventures in yeast this weekend :) I *love* baking breads/working with yeast. While I do like cinnamon rolls, some of the best bread I have ever made was from the CL Site...called Cinnamon-Bun Bread or something like that. The loaves come out looking like something from a bakery and each slice tastes like a cinnamon roll...yummmmy!!!

I made 'Moomie's Buns' this weekend and they totally rocked! :D It did take me a while at first to get the hang of working with yeast, but now we don't even buy bread in the store anymore...it just doesn't taste right!


Hope it turns out great for you...


Smiles~

Michelle

[Linda in MO]

Originally posted by LonghornGal
pumpkin CL cinnamon rolls? Please share!


We love these!

* Exported from MasterCook *

Pumpkin-Cinnamon Streusel Buns

Recipe By :Cooking Light
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast
Rolls Yeast Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 3/4 cups all-purpose flour -- divided
1/2 cup canned pumpkin
1/2 cup 1% low-fat milk
1/4 cup butter -- melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter -- cut into small
pieces
Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon 3 3/4 cups flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin puree, and next 5 ingredients (pumpkin through nutmeg) to yeast mixture; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle (I usually go a little bigger than 10 inches) on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan (I just use a 9x13 pan) coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown (I bake a couple extra minutes more). Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.


Preparation Time: 125 minutes

Cooking Time: 20 minutes

Servings/Serving Size: Yield: 12 servings (serving size: 1 bun).


Nutrition Facts (per Serving):
219 calories; 36.9 g carbohydrates; 16 mg cholesterol; 6.2 g fat; 311 mg sodium; 3.8 g protein; 24 mg calcium; 1.6 mg iron; 1.2 g fiber


NOTES : I made these the other day and they are sooo yummy! I made a cream cheese icing though instead of the powdered sugar glaze. The icing I made was 2 oz. softened light cream cheese, 1 to 1 1/2 t. vanilla, 1 cup powdered sugar, and about 2 t. milk. This makes quite a bit of icing, but it's really yummy on these! And these are even good 1 to 2 days later when warmed in the microwave. The dough can also be made in the bread machine.

The third time I tried these, I turned them into Orange Pumpkin Rolls. Here's what I did...I subbed cinnamon for the nutmeg in the dough and then I made an orange mixture to use as the filling and the icing: 1 1/2 cups powdered sugar, 3 T. melted butter, zest of an orange, and about 1 to 2 T. fresh orange juice. You mix all of that together and spread 1/2 of it over the dough and roll up and slice. This was a little difficult because the dough was so soft but I managed to get them sliced with a serrated knife and get them into the pan OK. Cover remaining orange mixture and set aside. Let rolls rise 25 min. and then bake at 375 until golden. I let them go about 23 minutes because the 1st batch I under-baked a bit. Let them cool about 15 minutes and then ice with the leftover orange mixture. You can't really taste the pumpkin or the cinnamon in the dough but they turned out really delicious anyway and I was able to get rid of the pumpkin. The idea for the filling came from a recipe out of Hometown Cooking.

[LonghornGal]

Yummy! Thanks.

a tip on slicing - I always use dental floss to cut the cinnamon rolls - that way they don't get all squashed. Just wrap the string around and pull both ends!

[emily]

Oooh, Orange Pumpkin Rolls <drool>

LonghornGal - thanks for the tip. My problem is that I never have plain, unflavored dental floss laying around :rolleyes:

So - foodfiend - how'd it go???

Emily

[Leisa M]

Originally posted by LonghornGal
Yummy! Thanks.

a tip on slicing - I always use dental floss to cut the cinnamon rolls - that way they don't get all squashed. Just wrap the string around and pull both ends!

that is the way my mom used to slice the cinnamon rolls:) . I think I will have to find a good recipe and make some too, (not like we need them;) )

[Linda in MO]

Originally posted by emily

LonghornGal - thanks for the tip. My problem is that I never have plain, unflavored dental floss laying around :rolleyes:


I was thinking the same thing. :cool:

[LonghornGal]

Your dentists would be shocked to read that after seeing all the sweet things posted on this thread! :)

I have also used thread out of my sewing emergency kit - embroidery floss works real well, but I think any thread would do. :D

[Leisa M]

Originally posted by emily
Oooh, Orange Pumpkin Rolls <drool>

LonghornGal - thanks for the tip. My problem is that I never have plain, unflavored dental floss laying around :rolleyes:

So - foodfiend - how'd it go???

Emily

:D Dentist, what dentist;) :D