Tag Archives: cinnamon

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

21 Nov

I think I must be the worst wannabe blogger ever. I mean let’s just be honest–it’s been forever. So welcome back, to both you and me. (And now I’m just going to pretend like nothing’s happened–I’m an awkward person.)

When I think of cinnamon rolls I never think, “I can totally do that in an evening.” Let’s face it, if you want cinnamon rolls, you call in sick and prepare yourself to be elbow-deep in flour for the next six hours. Unless you’ve enlisted the Dough Boy, they are definitely not a convenience food. And if we’re being completely honest, the ones from the tube are just not the same (think bread to filling ratio) and also, who can risk the mini heart-attack from opening those things?

I was not looking for a cinnamon roll recipe when I found this one. And a happier accident never was, because I am here to tell you that these cinnamon rolls are actually easy. I know, you think I’m fibbing. You’re thinking, “She’s gone away for months, and now she’s come back like nothing ever happened, and she is going to tell us that she has an easy cinnamon rolls recipe? Yeah right.”

To which I can only say: “Try them.”

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Adapted from Mrs. Schwartz’s Kitchen

Printable Recipe

Rolls:

1/2 cup warm water

2 tablespoons instant yeast

2 tablespoons sugar

1 15 ounce can pumpkin puree

1/2 cup melted butter

2 eggs, lightly beaten

1 teaspoon salt

5 1/2 cups flour

Filling:

1/2 cup butter, softened

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

1/2 cup butter

8 ounces cream cheese, softened

1/4 cup heavy cream

3 cups powdered sugar

1 teaspoon vanilla

The night before, combine water, yeast, and sugar in the bowl of a stand mixer. Whisk together lightly and set aside.

In a medium bowl, combine pumpkin, butter, eggs, and salt. Mix together until the ingredients are well combined. Add the pumpkin to the yeast mixture and stir until combined.

Add 5 cups of flour to the mixture and, using a dough hook, beat all the ingredients together until a ball forms. If the dough is still sticky, add the remaining 1/2 cup flour and mix until combined.

Place dough in a lightly oiled bowl and cover with plastic wrap. Let the dough sit overnight in the refrigerator. Check on your dough once before you go to bed, just to make sure you don’t have a dough monster taking over your fridge.

In the morning, remove the dough from the refrigerator and set aside. In a small skillet, melt the stick of butter for the frosting over medium-low heat until brown bits start to form on the bottom and the butter begins to smell a bit nutty. Remove from heat and set aside.

Combine all ingredients for the filling in a medium bowl, and using a pastry cutter, mix together until the mixture resembles a thick paste.

On a floured work surface, turn the dough out and begin working it into a large rectangle. I found it best to smoosh with my hands first and then use a rolling pin. Once the dough has been rolled to about a 1/4 inch thickness, spread the filling over it, making sore get an even layer. Roll the dough up as tightly as possible.

Lightly grease an 11″ x 7″ baking dish. Cut the ends of the rolls off and cut the remaining roll into eight equal sections. Place the rolls cut side up in the prepared dish. Cover and let rise one to two hours.

Preheat oven to 350. After the rolls have risen, bake 17-20 minutes, or until set. While the rolls are baking, prepare the frosting. In the bowl of a mixer fitted with the paddle attachment, combine the browned butter, cream cheese, heavy cream, vanilla, and powdered sugar. Mix together until well combined.

Let rolls cool slightly before frosting.

Advertisements

Ben’s Cinnamon Pecan Cheesecake

14 Feb

“You are the only person who has understood even a whisper of me, and I will tell you that I am the only person who has understood even a whisper of you.” -Everything Is Illuminated

Yes, I know Valentine’s Day is a sort of baloney holiday. We should be showing the people we care about how we feel every day, not just the one time a year Hallmark has rigged up for us. But I have to admit that it does feel special to devote a whole to, well, devotion.

My valentine and I won’t be able to spend the holiday together this year–life has taken us down separate roads for the time being, so this 14th is a little bittersweet. Being apart like this probably has been one of the hardest things I’ve done in my life: so many low moments and less-than-sane moments. In the end though, we make the choice every day to stay the course, to say “I love you” before we go to sleep, and wait for the time when we are together again. I will be forever grateful to him for sticking with me even when we both seem like crazy people.

The very first thing I ever baked for him was a cinnamon pecan coffee cake, and he said this was the first time he knew he liked me. Some people write love songs, others love poems–I do love baking. I developed this recipe for him over winter break the last time we were together. He challenged me to compete against his mom in a “cook-off” of sorts, but she’s a chef and I’m a baker, so we each naturally chose our specialty. This dessert was a little nod to that very first thing I made for him, but all wrapped up in an elegant cheesecake. Make it for someone you love!

Cinnamon Pecan Cheesecake

Printable Recipe

Crust

11-14 graham crackers

6 tablespoons unsalted butter, melted

2 tablespoons sugar

2 teaspoons cinnamon

pinch of salt

Cheesecake

3 1/2 pounds cream cheese, softened (7 8oz. packages)

2 1/4 cups sugar

1/2 cup all purpose flour

1 cup sour cream

2 teaspoons vanilla extract

1 1/2 tablespoons cinnamon

5 eggs

Topping

1 cup water

3/4 cup brown sugar

2 teaspoons cinnamon

1 cup whole pecans

Preheat oven to 350°. Butter the sides and bottom of a 9″-10″ springform pan.

Place the graham crackers in a food processor and pulse until they are finely chopped. Mix the crumbs, butter, sugar, cinnamon, and salt together and press the mixture into the bottom of the prepared pan.  Refrigerate the crust for about 15 minutes, until it is set. Bake the crust for about 15 minutes. Let cool.

In the meantime, beat the cream cheese on medium speed until it is fluffy–about 3 minutes. Add in the sugar and flour and beat together until incorporated. Mix in the sour cream, vanilla extract, and cinnamon until smooth. Add the eggs one at a time, beating until just combined.

Pour the filling into the cooled graham cracker crust and place the springform in a large roasting pan. Carefully pour boiling water in the roasting pan around the springform. The water bath will keep the cheesecake from cracking. Put the whole rig in the oven and bake at 350° for 45 minutes. Then, reduce the temperature to 325° and continue baking for about 30 minutes–or until the cake is starting to brown on top but is still a little wobbly in the middle. Turn off the oven but let the cake rest inside with the door open a little for about an hour.

Let the cake cool completely on a wire rack at room temperature and then refrigerate overnight. Run a knife along the outside of the cake and remove the ring of the springform before serving.

To make the syrup, heat water and sugar in a saucepan set over medium-high heat. Stir constantly until sugar is dissolved. Let the mixture boil for about 5 minutes, until it is slightly reduced. Add the pecans and stir to coat. Pour the sauce over the cheesecake and serve immediately.

Maple Cinnamon Rice Pudding

23 Jan

Winter has me at the end of my rope. Here’s how I know: all I want to do is knit and listen to 90’s country music. It’s pretty grim.

I needed something to comfort, something that said to me: It’s completely natural to want to slowly work your way into a cable-knit cocoon while listening to Garth Brooks. It’s totally fine. Don’t worry.

This is a quick and simple recipe that uses ingredients already in your home (in case it happens to be pouring down freezing rain), but it’s rich and satisfying. I didn’t need to waste my final threads of sanity on any complicated cookery–it was a “stand-n-stir” kind of dessert. It’s so simple, in fact, that it makes even the prospect of at least 2 and a half more months of this season seem like something a person could live through.

Maple Cinnamon Rice Pudding

Printable Recipe

1 cup arborio rice

6 cups milk

1/2 cup maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

In a medium saucepan, combine rice, milk and maple syrup. Bring to a simmer, stirring often to prevent rice from sticking to the bottom of the pot. Simmer until the rice is tender, about 20-30 minutes. Once the rice is cooked, remove from heat and stir in cinnamon and vanilla. Let cool, pudding will thicken while it stands.

Cinnamon Chip Scones

13 Dec

I have to confess: I went back to the King Arthur store. I’m considering pitching a tent and wintering there. Eventually I did build up the chutzpah to leave, and obviously I came away with some great finds–including some cute little cinnamon chips that I decided to mix into scones for a warming breakfast treat.

I had only ever made scones once before in my life, and suffice to say they were not an overwhelming success. So, while the idea of cinnamon chip scones sounded delicious and perfect, I was not confident in my ability to pull them off. But, I think you’ll agree, they turned out quite beautifully.

Cinnamon Chip Scones

Adapted from Big, Bold, Beautiful Food

Printable Recipe

2 cups flour

1/2 cup and 2 tablespoons sugar, divided

2 1/2 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter

3/4 cup and 2 tablespoons heavy cream, divided

1/4 sour cream

3/4 cup cinnamon chips

Preheat oven to 425°. Sift together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Measure the heavy cream and sour cream and put both back in the fridge so they remain cold. Measure the cinnamon chips and place those in the fridge too.

Cut the butter into small pieces, and using a pasty cutter or a fork mix the butter into the flour mixture until the flour resembles a coarse meal. (You could also use a food processor–pulse the two together until the consistency is right.)

Mix in the cinnamon chips. Add the heavy cream and sour cream and mix together as well as you can. The dough will be very crumbly and only vaguely resemble a dough, but press on. Dump the dough out on a lightly floured work surface and shape the dough into a circle, pressing it together so it holds its shape.  Pat it flat, or use a rolling pin. Cut the circle into eight wedges and transfer to a baking sheet. Brush the tops with the rest of the heavy cream and spinkle with remaining sugar. Bake 15-20 minutes or until golden brown.