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Cinnamon Buns

The Stay at Home Chef Best Homemade Cinnamon Rolls Ever

Mine did take longer to cook, but I had also made them the night ahead. I took the pan out of the fridge about an hour ahead of time, but I don’t think it was up to room temp. Either way these were absolutely amazing. Next time I may only make half the pan and freeze the rest, 12 was a little too many for just the 3 of us.

OVERNIGHT INSTRUCTIONS: After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.

FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

Ingredients:

Dough

  • 1 cup warm milk (100-110 F)
  • 1 TBSP instant dry yeast
  • 2 TBSP white granulated sugar
  • 1 tsp salt
  • 3 TBSP salted butter softened
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • 1/2 cup salted butter melted
  • 1 cup brown sugar
  • 2 TBSP ground cinnamon

Glaze

  • 4 oz cream cheese softened
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 to 2 TBSP milk

Directions:

  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  • Add in flour.
  • Using a dough hook, turn the mixer on to a low speed.
  • Once the flour starts to incorporate into the dough, increase the speed to a medium range.
  • Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel. (The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.)
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  • Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  • Brush the dough with 1/2 cup melted butter.
  • In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter.
  • Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  • Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
  • Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  • Meanwhile, in a medium bowl use a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.
  • Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  • Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

***Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don’t have a kiss of brown, they probably aren’t done. Cooking time may be upwards of 18-20 minutes.

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Cookies and Cream cake

Rob fell in love with an Oreo cake sold at Stop and Shop. The cake is light and fluffy, and the icing has little crushed up Oreos in it. Even I have to admit, it’s a damn good cake for a grocery store cake. But, it is a grocery store cake, and I set out on a personal mission to make a better one. This is definitely it. The recipe is only slightly modified from this one over at HonestandTasty.com. Its super easy to make and well worth the effort!

Total hands on time: 1-1:30 hours

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ cup sunflower oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup water
FOR THE FROSTING:
  • 2.5 sticks  Unsalted Butter, softened
  • 2.5 tsp Pure Vanilla Extract
  • 9  TBSP Heavy Cream
  • 30 oz Powdered Sugar
  • 18-20 Newman O’s + a few extra for decorating the top of the cake
INSTRUCTIONS
FOR THE CAKE:
  1. Preheat oven to 350º F.
  2. Spray 2, 9 inch round springform pans with Baking Pam, then top with 9 inch round Parchment circles. Respray with Pam. Wrap the bottom of the springform pans with aluminum foil to protect against drips.
  3. In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Sift together into another bowl or onto a large paper plate.
  4. In the bowl of the stand mixer add oil, buttermilk, eggs, and vanilla. Mix to combine.
  5. Add the sifted dry ingredients, combine and mix on low speed. Don’t over mix.
  6. Add water and mix again to combine it all together. Don’t over mix.
  7. Pour the batter into the pans and bake for 28-30 minutes or just until a toothpick/fork poked into the center comes out clean.
  8. Cool for 10 minutes before removing the outside of the springform. Once cool, flip cakes onto a sheet of parchment and remove the bottom of the springform and parchment paper.
FOR THE FROSTING:
  1. Place Newman O’s into a sealed plastic bag, and crush them up with mallet or rolling pin. Set aside.
  2. In the stand mixer combine butter, vanilla extract, heavy cream.  Mix to combine.
  3. Add in the powdered sugar and mix for 3-5 minutes to whip it well.
  4. Add crushed cookies into frosting and mix in.
  5. Frost the cake, then devour!

Lemon Cake

The perfect spring cake recipe. I ran across this on Pinterest and it actually turned out perfectly.

Ingredients:

For the cake

  • 270 g (2 1/4) cups cake flour
  • 1 TBSP baking powder
  • 1/2 tSP kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 tsp grated lemon zest
  • 8 TBSP unsalted butter, at room temperature
  • 1/2 tsp pure lemon extract

For the icing

  • 8 oz cream cheese, softened
  • 8 TBSP unsalted butter, softened
  • 350g (2 3/4 cups) powdered sugar, sifted
  • 1 TBSP freshly squeezed lemon juice, (from about 1/2 a large lemon), plus 1 TBSP if needed
  • 1 TBSP freshly grated lemon zest
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt

Directions:

Preheat oven to 350 F

  • Grease two 9 inch round springform pans, parchment paper is not needed.
  • In a medium bowl, sift together Cake Flour, Baking Powder, and Salt
  • In a separate medium bowl whisk together the Buttermilk and Egg Whites
  • In the bowl of the stand mixer, add Lemon Zest and Sugar. Using your fingers, rub the lemon zest into the sugar until sugar is moist and well combined.
  • Add the Butter to the mixing bowl and mix on medium speed for a minimum of 3 minutes, until the mixture is light and fluffy.
  • Mix in the Lemon Extract.
  • Add in 1/3 of the Flour Mixture, then beat on medium speed until combined.
  • Continue on medium speed and add in 1/2 of the Buttermilk Mixture.
  • Add another 1/3 of the Flour Mixture, then add the remaining Buttermilk Mixture. Beat until smooth.
  • Stir in the remaining Flour Mixture, then continue mixing on medium speed for at least 2 more minutes until well combined and very airy.
  • Divide the batter evenly between the two pans and use a spatula to level off the tops.
  • Bake for 35-40 mins until springy and a toothpick comes out clean.
  • Allow to cool for 10 mins before removing the springform pan. Then remove the cakes from the bottom pan, and allow them to cool on a wire rack.

Prepare the icing:

  • Use the stand mixer with the paddle attachment.
  • Mix the Cream Cheese and Butter on medium speed for at least 3 minutes until well combined and smooth.
  • Reduce to stirring speed and add in the Powdered Sugar, Lemon Juice, Lemon Zest, Vanilla, and Salt. Once the sugar begins to incorporate increase the speed to medium.
  • Mix on medium speed for at least 3 minutes until the ingredients are well combined and frosting is light and fluffy.  May add additional Lemon Juice if needed to thin.
  • You may need to put the cake in the refrigerator for an hour or so to set the icing.

Polenta Cake

  • .5 cup cake flour
  • .5 cup fine grind yellow cornmeal
  • 1 teaspoon baking powder
  • .25 pound plus 3 tablespoons unsalted butter, room temperature
  • 25 cups powdered sugar
  • .25 cup almond paste
  • 4 egg yolks
  • 2 whole eggs
  • .5 teaspoon almond extract
  • .125 teaspoon vanilla extract

 

  1. Preheat oven to 350F
  2. Sift flour, cornmeal, and baking powder into large mixing bowl
  3. In separate bowl, combine butter, sugar, and almond paste
  4. Using handheld mixer on medium speed, beat ingredients until very fluffy, light, and pale in color (6-8 minutes)
  5. While beating at medium, add egg yolks one at time, mixing well. Keep scraping the sides of the bowl.
  6. Add whole eggs, one at a time, similar to above.
  7. Beat in almond and vanilla extracts.
  8. Reduce mixer speed to low and add flour mixture 1/3 at a time. Ensure all is thoroughly incorporated after each addition.
  9. Grease 8.5×4.5×2.5 loaf pan with butter and sprinkle with cornmeal.
  10. Pour batter in. Do not level.
  11. Bake until wooden toothpick comes out clean, about 45 minutes.
  12. Remove from oven and let cool in pan for 15 minuites.
  13. Turn out on wire rack and let cool completely.
  14. Sieve powdered sugar over before serving.

Applesauce Cake

This is an oldie but goodie. I remember my mom making this for us all the time when we were kids.

Ingredients:

  • 2 cups Flour
  • 1 cup Sugar
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 tsp Baking Soda
  • 1 cup Raisins
  • 1 cup Chopped Walnuts
  • 8 TBSP (1/2 cup) Butter, melted
  • 16 oz Applesauce
  • Icing

Directions:

  • Preheat oven to 350. Flour a 9×9 in pan.
  • In a large bowl, sift together Flour, Sugar, Salt, Cinnamon, Cloves, and Baking Soda
  • Add in Nuts, Raisins, Melted Butter, and Applesauce, beat until well blended.
  • Pour into pan and bake 45-50 mins.
  • Cool and ice with vanilla or cream cheese Icing.