Cinnayum Rolls

I had been reading on several other blogs about the Pioneer Woman's Cinnamon Rolls.  So, I had to try them.  They are definitely yummy and I will be making them again.

INGREDIENTS -
8 cups whole milk
1 cup oil (I used canola)
1 cup sugar
2 packages Active Dry Yeast
8 + 1 cups all purpose flour
1 heaping tsp.  baking powder
1 "scant" tsp. baking soda
1 heaping teaspoon of salt
3 to 4 cups melted butter (I would go with 3 or even a little less.)
2 cups of sugar
generous sprinkling of cinnamon

DIRECTIONS -
Mix the milk, oil, and sugar in a large soup pot.  "Scald" the mixture or heat it just until it is about to boil.  Turn off the heat and leave to cool 45 minutes to 1 hour. (I let mine go until 1 hour--or as Goldilocks would say, "It was just right!")  When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast.  Let the mixture sit for one minute.  Then add 8 cups of flour.  Stir the mixture together.  Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda, and the salt.  Stir the mixture together.

Sprinkle surface generously with flour.  Take half the dough and form a large rough rectangle.  Then roll the dough thin, maintaining the general rectangle shape.  Drizzle 1 1/2 to 2 cups melted butter over the dough (This is where I think you could use a little less butter.)  Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.  Now, starting at the opposite end, begin rolling the dough in a neat line toward you.  Keep the roll relatively tight as you go.  Next, pinch the seam to the roll and seal it.  Spread 1 tablespoon of melted butter in seven rough, foil cake or pie pans.  Then begin cutting rolls approxiamately 3/4 to 1 inch thick and laying them in the buttered pans.  Repeat this process with the other half of the dough.  Let the rolls rise for 20 to 30 minutes, and then bake at 400 degrees until light golden brown (about 15 to 18 minutes - it was 15 min. for mine - I guess it depends on your oven.)

FROSTING INGREDIENTS -
1 bag of powdered sugar
2 tsp. maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 tsp. salt

DIRECTIONS -
Mix all the ingredients together and stir until smooth.  It should be thick but pourable.  Generously drizzle over the warm rolls.

NOTES / COMMENTS -
This recipe makes a LOT and it is time consuming.  Next time I think I will be halfing the recipe, but these would make great gifts for the holidays.

I also made some without icing because I'm not a big fan of any kind of icing (something must be wrong with me).  But, I will say that these are yummy with or without icing.

 

Donut Muffins

My grandmother used to make a cake donut from scratch that were delicious, so when I saw a recipe for Donut Muffins, I had to try them.

INGREDIENTS -

3/4 cups butter, softened

1 cup sugar

2 large eggs, lightly beaten

2 1/2 cups all purpose flour

1/4 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/2 teaspoon cinnamon

1 cup milk

TOPPING -

1/2 cup sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

DIRECTIONS -

Preheat oven to 350 degrees. Line muffin pan with paper liners or grease well. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions. Sift the flour, baking powder, baking soda, salt, and cinnamon together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. I got about 18 muffins out of the recipe. Bake for 15-20 minutes or until the muffins are lightly brown and firm to the touch. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter and sprinkle over the cinnamon and sugar mixture. I dipped mine in the melted butter and then dipped in the bowl. It was less messy. Eat warm or cold. Don't expect a moist muffin. These are very much like a dry cake donut, but they were very yummy! And, they weren't fried, so maybe a "little" healthier!

Migas or Mexican Breakfast Casserole

Juan loves these Migas. I used to make them all the time, but it's not the healthiest.

2 TBS. Canola Oil
3 green onions finely chopped
1 serrano pepper finely chopped
10 corn tortillas torn or cut into 1-inch squares
6 beaten eggs
Salt and pepper

Heat oil over medium heat. Add tortillas. Stir the tortillas and cook until soft. Add onions and peppers. Stir to blend the onions and peppers evenly. Add beaten eggs and continue to stir until the eggs are cooked (as if they were scrambled). Add salt and pepper.

HEALTHIER VERSION: I have sauteed the tortillas in Pam cooking spray, or you could use less oil to cut the fat. It's not quite the same, but definately healthier. We've also used Egg Beaters.