JasmineRichelleBakes: June 2017

Friday, June 16, 2017

Birthday Cinnamon Rolls For The Win!

Here's a really quick post, this is the second of maybe 3 post I'm uploading today. Today is my dad's birthday and I thought it would be nice to make him some cool cinnamon rolls this morning. I have a tradition of making breakfast for my family member's birthday. Actually, I regret the whole breakfast thing because it means I have to wake up so early. I remember why I normally don't make cinnamon rolls because of the dough needing time to basically proof for a combined total of 2 hours. So if you have about 4 hours to make these you should try them out. If you like soft, gooey, cinnamon filled cinnamon rolls this is for you.

Birthday Cinnamon Roll

Let's get started

Cinnamon roll dough

1 cup scalded whole milk
1/2 cup unsalted butter
1/3 cup granulated sugar
2 1/2 teaspoons dry active yeast
2 large eggs
4 cups all purpose flour
2 teaspoons salt

Cinnamon Roll Filling

1 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
sprinkles

Cinnamon Roll Frosting

1/2 cup cream cheese (softened)
2 teaspoons vanilla extract
1/2 to 1 cup powdered sugar (depends your sweetness preference)
sprinkles

Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn't effect the yeast's ability to rise. Don't skip!)

Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely.

stir with a spoon until butter is completely melted

Then stir in the sugar.

Touch the milk mixture to test the temperature. It should be close to warm not hot (if it's too hot it will kill your yeast).Once it is just above room temperature, stir in the yeast

Let it foam for approximately 10 minutes.

The bloomed yeast looks disgusting

Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups.

Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour.

After 10 minutes, turn the mixer off, you should have a ball of dough.

Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.

For the filling just mix the brown sugar, softened butter, cinnamon and nutmeg until smooth, it will be like a paste.

smells like a fall day

Keep at room temperature until ready to use.

Dump the inflated dough out on a well-floured work surface.

That's a lot of flour

Roll the dough into about 16 X 20 inch sheet.

Using a large flat offset spatula or butterknife , spread the cinnamon filling over the sheet into a thin layer (be careful not to gouge holes in the dough).

this was fun, I pretended I was laying tiles (thanks HGTV)

Since these are birthday cinnamon rolls I added sprinkles before rolling.

everything is better with sprinkles

Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls.

cute little rolls

Preheat the oven to 350 degrees F.

Allow the rolls to rise for at least 30 minutes while the oven heats.

While the rolls are rising, beat the cream cheese, vanilla, and powdered sugar together until completely smooth.

I added a lot of vanilla

Then bake the cinnamon rolls for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed up.

Don't they look yummy

The moment the rolls come out of the oven, gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. I added additional sprinkles. Serve warm or at room temperature.

frosted and sprinkled

close up of the sprinkles

yumz

look at all of that cinnamon

Cinnamon Toast Crunch Macarons For The Win!

It all started with a text. My brother said he wanted a cinnamon+sugar macaron. There's only one thing that comes to my mind when I hear cinnamon + sugar and that is Cinnamon Toast Crunch. CTC is basically one of my favorite cereals. I love how the cinnamon sugar turns your milk all cinnamony (that's not a word). I made a cereal macaron before (Yay Fruity Pebbles) so I basically did the same exact thing just replaced Fruity Pebbles with Cinnamon Toast Crunch. I also added a tiny bit more cinnamon +sugar. They came out great.

Cinnamon Toast Crunch Macarons

Cinnamon Toast Crunch Macaron Shell

150g of powdered sugar
150g of almond flour/meal
150g of granulated sugar
50g of water
120 g of room temperature egg whites separated into two bowls (60g each)
35 g of granulated sugar
Crushed Cinnamon Toast Crunch (for garnish)

First take your powdered sugar + almond meal and run that through a fine mesh sieve. Then take a whisk and mix all the ingredients after they have been sifted, then just set aside.

Take 60g of your room temperature egg whites and fold it into your dry ingredients. This is going to form a thick almond paste, after folding just set the almond mixture aside.

Now take your other 60g of egg whites and place them in your stand mixer on medium until they start to get foamy.

When your egg whites get foamy add in the 35g of granulated sugar slowly and mix on medium to high speed until soft peaks form.

when you achieve soft peaks turn down the speed of your mixer and keep your egg whites beating on low speed (like 1-2 speed)

Now take your 150g of granulated sugar and 50g of water and place it in a saucepan on your stove on medium heat.

Let this boil until the temperature on your thermometer hits 240F (soft ball on candy thermometer)

Carefully take your sugar syrup and pour it down the side of your stand mixer ( in a slow steady stream) while the egg whites are whipping.

Continue whipping this mixture on high speed until your bowl cools down and stiff peaks form so about 10-15 minutes you should have a very glossy, shiny merengue, flip the bowl over and it shouldn't move.

Now take 1/3rd of the egg whites and fold it into your almond paste

Now once your 1/3 meringue and almond paste combine you can add all of the meringue and continue folding.

when you can draw shapes with the batter it's done

Take your macaron batter and place in a large piping bag with a round tip attached.

On a parchment lined tray pipe out 1.5 inch circles, tap your tray on the counter top once finished piping. I then sprinkled crushed Cinnamon Toast Crunch on top of each shell for garnish so they would let you know what flavor macaron you are eating.

I went a little crazy with the cereal

waiting to bake

Preheat your oven to 300F

Let them sit on your counter to create a skin (I like to let them rest at least 30 minutes, normally an hour as I clean up the kitchen) You will know they are ready when you touch the macaron shell and nothing sticks to your finger. The macaron will also turn a flat matte finish.

Place your macarons in the 300F oven for 14-16 minutes (I rotate the tray at the 7 minute mark)

While they are baking you can make the cereal milk ganche.

Cereal Milk Ganache

2 cup heavy cream (16 oz)
1/2 cup to 1 cup Cinnamon toast crunch
1 cup white chocolate
additional 1/3 cup powdered Cinnamon Toast Crunch

First take your cup or so of Cinnamon toast crunch and place it in a bowl. Next, pour cream over cereal.

Look at all that cinnamon goodness

Let the cereal sit in the cream for 30 minutes, Then strain out cereal (toss it out, it's gross, give it a squeeze first) You should be left with a little more than a cup of cinnamon toast infused cream.