The post Get Glowing Smoothie Bowl appeared first on Florida Girl Cooks.
]]>This Get Glowing Smoothie Bowl is from my recently purchased book, The Beauty Chef. If you don’t have this book yet, I strongly encourage you to check it out and add it to your meal planning repertoire. My family and I have been more intentional about eating cleaner and healthier because outer beauty begins with inner beauty in what good and wholesome foods you eat. This smoothie bowl in particular is our new family favorite. It’s nice and cold and oh so flavorful.
Get Glowing Smoothie Bowl
Ingredients
125g frozen blueberries
100g frozen unsweetened açai pulp, coarsely chopped
1 very ripe frozen banana, coarsely chopped
1⁄2 cup (125g) coconut kefir or natural yoghurt
2 teaspoons GLOW Inner Beauty Powder, optional
1⁄4 teaspoon ground cinnamon
2 teaspoons chia seeds
2 teaspoons cacao nibs*
Toppings:
1 small ripe banana, peeled and sliced 6-10 fresh blueberries
2 tablespoons granola
1 tablespoon finely chopped pistachios
1 tablespoon goji berries
1 teaspoon bee pollen (not suitable for those with bee allergies)
1 teaspoon hemp seeds (optional)
Prepare
1. To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder (if using), cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy.
2. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.
- 125g frozen blueberries
- 100g frozen unsweetened açai pulp, coarsely chopped
- 1 very ripe frozen banana, coarsely chopped
- 1⁄2 cup (125g) coconut kefir or natural yoghurt
- 2 teaspoons GLOW Inner Beauty Powder, optional
- 1⁄4 teaspoon ground cinnamon
- 2 teaspoons chia seeds
- 2 teaspoons cacao nibs*
- 1 small ripe banana, peeled and sliced 6-10 fresh blueberries
- 2 tablespoons granola
- 1 tablespoon finely chopped pistachios
- 1 tablespoon goji berries
- 1 teaspoon bee pollen (not suitable for those with bee allergies)
- 1 teaspoon hemp seeds (optional)
- 1. To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder (if using), cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy.
- 2. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.
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]]>The post Crumb Cake appeared first on Florida Girl Cooks.
]]>The fun came in the pairing of both the said liquid gold and sweet treats. Up to this point in my life I had NEVER tried crumb cake before, I know it’s a true travesty and tragedy but lo there was hope for me. I was a forever changed person from the day I had first laid my taste buds on and crunched over each bite of it.
Cue today, 11 years later, a very 38 week pregnant me wanting to relive this wondrous moment. I go to a local Starbucks, I should confess several in the last few weeks, and all of the crumb cakes are the same…sad, soft, no crunch, no love as if the whole recipe has changed. I can’t live with that so…I set out to find the perfect recipe to satisfy this indelible desire for crumb cake. This is almost starting to sound like the story of Rapunzel as her mom craves the neighbors Rapunzel from her garden and sends her husband to steal her some. I came across this recipe from Cooking Classy and per the reviews and comments decided to slightly adapt it to ensure the crunch via the crunch sugar/flour mix for the topping.
I hope you enjoy this recipe as much as I did and you might want to share it with your loved ones or you might just want to keep it a secret and keep it to yourself? Whatever the choice may be simply take a time out to truthfully enjoy and indulge in this, my now newfound favorite baked dessert to make. Enjoy this delicately rich, sweet and crunch crumb cake.
Crumb Cake
Ingredients
Crumbs
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (4 oz) unsalted butter, cold & cut into small pieces
Cake
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup milk
1/4 cup sour cream
Prepare
1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker’s Joy baking spray like I do.
For the crumbs:
2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.
For the cake:
4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
8. Pour batter into prepared baking dish and spread into an even layer.
9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.
10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn’t sink when touched in center, about 32 – 35 minutes.
11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I’d even go as far as recommending a small dose all day. Haha!
- Crumbs
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, cold & cut into small pieces
- Cake
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker's Joy baking spray like I do.
- 2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
- 3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.
- 4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- 5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
- 6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
- 7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
- 8. Pour batter into prepared baking dish and spread into an even layer.
- 9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.
- 10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes.
- 11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I'd even go as far as recommending a small dose all day. Haha!
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]]>The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.
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Spinach-Cheese Pinwheels
Ingredients
1 egg
1 tbsp. water
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
2 tbsp. all-purpose flour
1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Prepare
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.
- 1 egg
- 1 tbsp. water
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- 2 tbsp. all-purpose flour
- 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.
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]]>The post GRAPE & BLOOD ORANGE OLIVE OIL INFUSED FOCACCIA appeared first on Florida Girl Cooks.
]]>I hadn’t eaten much focaccia before taking this class and I am saddened at that fact because I have been truly missing out. Not only did we make appetizer-like focaccia but we also made a dessert focaccia with grapes, sugar, and blood orange infused olive oil. It would be this recipe right here, that stopped me in my tracks and made me fall in love with focaccia on a whole new level. This focaccia holds onto the nostalgia of summer with it’s grapes and blood orange flavor but invites the presence of fall with the hint of Rosemary in the dough. If you’re a sentimentalist about summer but have reservations on the coming of fall as I do, then this recipe is for you. This grape & blood orange olive oil infused focaccia has been adapted for your viewing then eating pleasure. Enjoy!
Grape & Blood Orange Olive Oil Infused Focaccia
Ingredients
2 1/2 tsp (1 -package) active dry yeast
1/2 cup warm water
1 1/2 cups milk
4 tbsp. olive oil, plus more for greasing
5 cup unbleached all-purpose flour
2 tsp. salt
3 tsp chopped fresh rosemary
1/4 cup red seedless grapes
1/4 cup green seedless grapes
3 tbsp. blood-orange infused olive oil
3 tbsp. granulated sugar
Prepare
1. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
2. In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
3. Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
5. Preheat an oven to 450 degrees F.
6. Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
7. Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
8. Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.
- 2 1/2 tsp (1 -package) active dry yeast
- 1/2 cup warm water
- 1 1/2 cups milk
- 4 tbsp. olive oil, plus more for greasing
- 5 cup unbleached all-purpose flour
- 2 tsp. salt
- 3 tsp chopped fresh rosemary
- 1/4 cup red seedless grapes
- 1/4 cup green seedless grapes
- 3 tbsp. blood-orange infused olive oil
- 3 tbsp. granulated sugar
- In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
- In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
- Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 450 degrees F.
- Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
- Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
- Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.
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]]>The post BLUEBERRY BREAKFAST PARFAIT appeared first on Florida Girl Cooks.
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Blueberry Breakfast Parfait
Ingredients
6 ounces (about 1 cup) fresh blueberries
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon fresh lime juice
2 cups yogurt
1 cup granola
Prepare
1. Combine the blueberries, brown sugar, water and lime juice into a saucepan.
2. Bring to a simmer over medium heat, and then continue cooking for about 6 minutes, or until the blueberries begin to pop and the liquid has thickened. Set aside.
3. Layer the yogurt and granola into serving cups.
4. Spoon the blueberry compote over the granola and yogurt and serve.
- 6 ounces (about 1 cup) fresh blueberries
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon fresh lime juice
- 2 cups yogurt
- 1 cup granola
- Combine the blueberries, brown sugar, water and lime juice into a saucepan.
- Bring to a simmer over medium heat, and then continue cooking for about 6 minutes, or until the blueberries begin to pop and the liquid has thickened. Set aside.
- Layer the yogurt and granola into serving cups.
- Spoon the blueberry compote over the granola and yogurt and serve.
The post BLUEBERRY BREAKFAST PARFAIT appeared first on Florida Girl Cooks.
]]>The post DRAGON FRUIT SMOOTHIE appeared first on Florida Girl Cooks.
]]>Dragon Fruit Smoothie
Ingredients
2 dragon fruits, flesh removed
1 cup almond milk
1/2 cup ice
1 – 2 scoops protein powder of choice (we used a vegan vanilla)
Prepare
1. Remove and discard flesh from dragon fruits.
2. Place all ingredients in blender and blend until smooth.
3. Serve and enjoy.
- 2 dragon fruits, flesh removed
- 1 cup almond milk
- 1/2 cup ice
- 1 - 2 scoops protein powder of choice (we used a vegan vanilla)
- Remove and discard flesh from dragon fruits.
- Place all ingredients in blender and blend until smooth.
- Serve and enjoy.
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]]>The post ORANGE NECTARINE SMOOTHIE appeared first on Florida Girl Cooks.
]]>I’ve recently discovered a produce market close to my house called Don Victorio’s. Don’t let the size of the store or appearance deter you from exploring all that this store has to offer. Even with it’s small size, Don Victorio’s is loaded with a wide array of fruits and vegetables but most importantly the freshness of the produce is what blew me away. I am getting so sick and tired of buying produce, specifically, herbs and leafy greens, at Publix and if you don’t use it within two days they go bad. I bought a huge bunch of cilantro at Don Victorio’s and it lasted in my fridge for a week before I used it. All of the produce is reasonably priced for the freshness. If you can’t find what you’re looking for the employees are knowledgeable and friendly and will help you find what you need.
Orange Nectarine Smoothie
Ingredients
3 small nectarines, flesh on
2 large oranges, peeled
1 cup almond milk
1/2 cup ice
1 scoop vanilla protein powder (I used vegan vanilla)
Prepare
1. Peel oranges and discard peels.
2. Place all ingredients in a blender and blend until smooth.
3. Serve with a little drink umbrella and enjoy.
- 3 small nectarines, flesh on
- 2 large oranges, peeled
- 1 cup almond milk
- 1/2 cup ice
- 1 scoop vanilla protein powder (I used vegan vanilla)
- Peel oranges and discard peels.
- Place all ingredients in a blender and blend until smooth.
- Serve with a little drink umbrella and enjoy.
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]]>The post SOUR CREAM GLUTEN-FREE PANCAKES appeared first on Florida Girl Cooks.
]]>Sour Cream Gluten-Free Pancakes
Ingredients
2 servings
1 cup Sour Cream
7 Tablespoons gluten free oat flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
6 Servings
3 cup Sour Cream
1 1/3 cups gluten free oat flour
6 Tablespoons Sugar
3 teaspoon Baking Soda
1.5 teaspoon Salt
6 whole large eggs
1.5 teaspoon Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
Prepare
1. In a small bowl, whisk together eggs and vanilla. Set aside.
2. In a separate small bowl, stir together flour, sugar, baking soda, and salt.
3. In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don’t overmix.) Whisk in the egg mixture until just combined.
4. Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle.
5. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
Serve with softened butter and syrup.
- 2 servings
- 1 cup Sour Cream
- 7 Tablespoons gluten free oat flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 whole Large Eggs
- 1/2 teaspoon Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving
- 6 Servings
- 3 cup Sour Cream
- 1 1/3 cups gluten free oat flour
- 6 Tablespoons Sugar
- 3 teaspoon Baking Soda
- 1.5 teaspoon Salt
- 6 whole large eggs
- 1.5 teaspoon Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving
- In a small bowl, whisk together eggs and vanilla. Set aside.
- In a separate small bowl, stir together flour, sugar, baking soda, and salt.
- In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
- Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle.
- Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
- Serve with softened butter and syrup.
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]]>The post MINI ORANGE-CRANBERRY SCONES appeared first on Florida Girl Cooks.
]]>I have been wanting to make my own scones for some time now and figured I better get on it since my queque of recipes to try is a mile and a half long. The trick to this, which is probably no real trick but rather a cure to my OCD, was to find the perfect scone pan. I found a mini scone pan via a chef’s catalog I received recently but $36 seemed a bit steep for me. I searched eBay for the exact one and lo-and-behold I found it for $12 with shipping already included. It’s a mini-scone making kind I might also want to add, which to me is the perfect size being that full sized scone is a bit too big for me to finish at times. I was sold and it came in three days. I am confident the scone pan will become your best friend, especially on the weekend where there is obviously more time for things of this nature. Grab a cup of hot coffee, sit back, and enjoy your delicious scones! Stay tuned for other variations of this scone recipe!
MINI ORANGE-CRANBERRY SCONES
INGREDIENTS
1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
baking spray
PREPARE
1. Preheat oven to 400 degrees. Grease a mini-scone pan with baking spray.
2. With a stand mixer, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries and the rest of the dry ingredients as well.
3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
4. Transfer dough into mini-scone pan and distribute evenly.
5. Place in oven and bake for 18 – 20 minutes until golden in color.
6. Remove from oven and enjoy!
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
- baking spray
- Preheat oven to 400 degrees. Grease a mini-scone pan with baking spray.
- With a stand mixer, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries and the rest of the dry ingredients as well.
- Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
- Transfer dough into mini-scone pan and distribute evenly.
- Place in oven and bake for 18 - 20 minutes until golden in color.
- Remove from oven and enjoy!
- You'll need a scone pan for this recipe.
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]]>The post CINNAMON ROLLS appeared first on Florida Girl Cooks.
]]>
As much as I am trying to stay away from carbs I figured I could surely afford to break the car bank a bit! All i have to say is…those Pilsbury cinnamon rolls….have nothing on theses. HOLY SMOKES they’re delicious! You’ll totally fall in love with these just as I have! Love at first bite…all with this tasty and sweet treat! Enjoy your buns! Ha! Ha!
Cinnamon Rolls
Ingredients
Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
plastic wrap
Filling
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt
Glaze
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Prepare
For dough:
1. Combine milk and butter in glass measuring cup.
2. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds.
3. Pour into bowl of stand mixer fitted with paddle attachment.
4. Add 1 cup flour, sugar, egg, yeast, and salt.
5. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
6. Add additional 2 1/2 cups flour.
7. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
8. Turn dough out onto lightly floured work surface.
9. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.)
10. Form into ball.
11. Lightly oil large bowl with nonstick spray.
12. Transfer dough to bowl, turning to coat.
13. Cover bowl with plastic wrap, then kitchen towel.
14. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling and dough continued:
1. Mix brown sugar, cinnamon and pinch of salt in medium bowl.
2. Press down dough.
3. Transfer to floured work surface.
4. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
5. Sprinkle cinnamon mixture evenly over butter.
6. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up.
7. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
8. Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray.
9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
10. Cover baking dishes with plastic wrap, then kitchen towel.
11. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer.
12. Position rack in center of oven and preheat to 375°F.
13. Bake rolls until tops are golden, about 20 minutes.
14. Remove from oven and invert immediately onto rack.
15. Cool 10 minutes.
16. Turn rolls right side up.
For glaze:
1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
2. Using electric mixer, beat until smooth.
3. Spread glaze on rolls.
4. Serve warm or at room temperature.
- Dough
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- Nonstick vegetable oil spray
- plastic wrap
- Filling
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- Pinch of salt
- Glaze
- 4 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- Combine milk and butter in glass measuring cup.
- Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds.
- Pour into bowl of stand mixer fitted with paddle attachment.
- Add 1 cup flour, sugar, egg, yeast, and salt.
- Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
- Add additional 2 1/2 cups flour.
- Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
- Turn dough out onto lightly floured work surface.
- Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.)
- Form into ball.
- Lightly oil large bowl with nonstick spray.
- Transfer dough to bowl, turning to coat.
- Cover bowl with plastic wrap, then kitchen towel.
- Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- Mix brown sugar, cinnamon and pinch of salt in medium bowl.
- Press down dough.
- Transfer to floured work surface.
- Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
- Sprinkle cinnamon mixture evenly over butter.
- Starting at the longer side, roll dough into log, pinching gently to keep it rolled up.
- With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray.
- Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
- Cover baking dishes with plastic wrap, then kitchen towel.
- et dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer.
- osition rack in center of oven and preheat to 375°F.
- Bake rolls until tops are golden, about 20 minutes.
- Remove from oven and invert immediately onto rack.
- Cool 10 minutes.
- Turn rolls right side up.
- Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
- Using electric mixer, beat until smooth.
- Spread glaze on rolls.
- Serve warm or at room temperature.
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