Lemon-Buttermilk Cinnamon Rolls

It's been awhile since I've been on a cinnamon roll binge. There was a time when I was cranking out Pumpkin Cinnamon Rolls, Banana Bread Cinnamon Rolls, Sweet Potato Cinnamon Rolls, Cranberry and Eggnog Cinnamon Rolls, Gingerbread Cinnamon Rolls, Hot Chocolate Cinnamon Rolls, Cinnamon Roll Bread Pudding....I even posted regular, plain ol' Cinnamon Rolls. Then came a vacation from cinnamon rolls. Oh, there were other binges in the meantime...muffins, all things sweet potato, waffles....but nothing quite as satisfying or as fun as cinnamon rolls. Now, just when you thought you'd never see another cinnamon roll out of me, I've become obsessed once again.

It all started a couple of weeks ago when I made a batch of cinnamon rolls for work. They were such a success that I decided on another batch, this time swapping out the milk for buttermilk and the orange frosting for lemon. To. Die. For. Who knew that buttermilk could make such a difference?!

The beginning of a beautiful thing.....

Of course I didn't stop at Lemon-Buttermilk Cinnamon Rolls. No, I went one further. Blueberries. I added blueberries and created the best cinnamon rolls ever. At least until I come up with another combination....

Lemon-Buttermilk Cinnamon Rolls

Butter, sugar, cinnamon, more butter, more sugar...these cinnamon rolls may the the best ever!

Ingredients

• 1 cup buttermilk
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 1 (.25 ounce) package instant yeast (2 1/4 teaspoons)
• 1 egg, room temperature, slightly beaten
• 3 1/4 cups to 3 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup brown sugar, packed
• 1 tablespoon cinnamon
• 1/2 cup unsalted butter, softened
• 2 cups fresh blueberries, optional
• Frosting:
• 2 oz. cream cheese, softened
• 1 tablespoon butter, softened
• 2 teaspoons freshly grated lemon peel
• 1 cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

1. Heat the buttermilk, 1/4 cup butter, and 1/4 cup sugar in a small saucepan until the butter is melted and the sugar is dissolved. Remove from heat and let cool until the temperature is between 110 and 120 degrees F. (bathwater warm).
2. In a large mixing bowl, combine the milk mixture with the yeast, egg, 2 cups of the flour, and the salt. Beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 7 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about 5 minutes).
3. Place the dough in a lightly greased bowl, turning it once. Cover the bowl with a clean damp towel and allow the dough to rise in a draft-free area until it is doubled in size, about 1 hour. In the meantime, mix together the brown sugar, cinnamon, and softened butter in a small bowl.
4. Gently deflate the dough and let it rest for 5 minutes. Roll out the dough into a 12x9-inch rectangle. Spread the dough with the cinnamon/sugar mixture. Sprinkle the blueberries over the top, if desired.
5. Starting from the long end, roll up the dough and pinch the seam closed. Cut into 12 equal sized pieces and place into a greased 9x13-inch pan. Cover and let rise until doubled, about 30 minutes. While the rolls are rising, preheat oven to 375 degrees F.
6. Bake for 25 to 30 minutes, or until golden brown. Remove from oven and frost while still warm.
7. For the frosting, beat the cream cheese and the butter in a medium bowl. Add the lemon peel and the lemon juice, blending until smooth. Slowly add the powdered sugar and beat to desired consistency, adding additional lemon juice if needed.

Blueberries are an easy addition.

Go ahead and double the frosting recipe if you like lots.

Perfection.....

What should my next flavor be?

Sweet Pea Cupcakes with Carrot Cream Cheese Frosting

It's hard to believe that today was the first day of Spring....we actually had a below zero windchill going on in my neck of the woods. Luckily, it doesn't have to be dreary in the kitchen. How about some brightly colored cupcakes to lighten things up?

The third Thursday of each month happens to be an Improv reveal day. Improv is a blogger challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. This month the flavors to work with are Peas and Carrots. Very Springlike, no?

I have to admit to being a little preoccupied with things other than cooking or baking this month, so when Kristen offered up the idea to use baby food--jars of pureed peas and carrots--I latched on to the idea. This has to be one of the quickest ideas I've come up with yet for our Improv challenge...and I feel a bit lazy with my ingredients. Honestly, though, once in a while there comes a need to use convenience foods...as long as they are doctored up a little.

Oh my gosh..it's been way too long since I bought these little jars...

Sweet Pea Cupcakes with Carrot-Cream Cheese Frosting

Ingredients:

1 box lemon flavored cake mix
1 jar (1/2 cup) pureed peas (baby food)
3 eggs
1 cup buttermilk
1 tablespoon grated orange or lemon peel

Frosting:

4 oz cream cheese, softened
2 tablespoons butter, softened
3 tablespoons pureed carrots (baby food)
1 tablespoon grated orange or lemon peel
1 teaspoon vanilla
2 2 1/2 cups powdered sugar

Preheat oven to 350 degrees F.; line a 24 cup muffin tin with liners.

In a large bowl, blend the cake mix, peas, eggs, buttermilk, and orange peel together until smooth, about 2 minutes. Divide the batter among the 24 cupcake liners and bake for 15-18 minutes, or until the tops spring back when lightly touched.

For the frosting, beat the cream cheese, butter, carrots, vanilla, and orange peel together until smooth. Add enough of the powdered sugar to reach the consistency you like. Frost the cooled cupcakes. Sprinkle with cute stuff, if desired.

Don't do what I did and dump the entire jar of carrots in the bowl...duh! I ended up with way too much frosting, and it was so thin I ended up dipping the cupcakes in the bowl to frost them!

My thoughts? This was a lemon cupcake...no indication of peas, which is probably a good thing. I like to think that I made a box mix a little healthier by replacing the peas for the oil. The frosting was good, but there wasn't a huge amount of carrot flavor. I don't think 3 tablespoons of pureed carrot negated the fat and calories in the cream cheese, butter, and sugar, however. The consistency of the cupcake was that of a sponge cake and, all in all, I feel it was a success. Of course, I had to test it all out by eating 3 cupcakes in rapid succession.

Please do yourself a favor and check out what everyone else is making with Peas and Carrots!

Eggnog and Cranberry Christmas Braid

Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

For the grand finale of our Christmas week, I thought it was fitting that I make a braid for you. Not just any kind of braid---a Christmas Braid! This one is made out of Eggnog and Cranberries. It's a theme with me, I know, yet so perfect for Christmas, methinks. But wait!! There is more! We have a giveaway for you, too! I will explain more about that after I post the recipe. You are going to be so excited (I think I've used more exclamation points in this paragraph than in all of my posts combined...)!!  Let's get on with it, shall we?

Eggnog and Cranberry Christmas Braid
Printable Recipe

Sponge

3/4 eggnog, warmed to 110-115 degrees (bathwater warm)

1 tablespoon instant yeast

1/2 cup all purpose flour

Dough

all of the sponge

3/4 cup sour cream

1/2 cup ( 1 stick) unsalted butter, softened

2 large eggs, slightly beaten

1/4 cup sugar

2 teaspoons salt

2 teaspoons vanilla

4 1/2 – 5 cups Flour

egg wash for brushing braid*

Cream cheese filling

2/3 cup cream cheese, softened

2 tablespoons sugar

1/4 cup eggnog

1/4 cup all purpose flour

1 cup prepared cranberry relish

For such a rich dough we need lots of yeast power...that's why we use a tablespoon (or 2 packets).

For the sponge, combine the eggnog and yeast in a medium bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it sit for about 10 minutes.

In a large mixing bowl of a stand mixer, combine the sponge, sour cream, butter, eggs, sugar, salt, vanilla, and 4 1/2 cups of the flour. Fit the mixer with the paddle attachment and beat the mixture until the dough is rough and shaggy. Switch the paddle for the dough hook and knead the dough at medium speed for about 6 minutes, or until smooth, adding additional flour if needed.

Place the dough in a greased bowl, turning once, and cover loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to 90 minutes or until about double in size.

While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat together the cream cheese, sugar, eggnog, and flour. Set aside.

Gently deflate the dough and divide in two. Cover one of the halves with plastic wrap and set aside. Roll the remaining dough into a 10"X15" rectangle (do this over parchment paper or a silpat for easy transfer on to the baking sheet).

Preheat the oven to 375 degrees F.

Spread 1/2 of the cream cheese mixture down the center third of the dough. Top with 1/2 cup of the cranberry sauce.

Cut 1" crosswise strips down the sides of the rectangle. Starting from one end, bring one of the dough strips across the filling diagonally. Repeat on the other side, crisscrossing the dough strips. Continue down the rest of the braid, alternating strips to form the loaf. Repeat the rolling, filling and braiding with the second braid. Set both braids aside, cover lightly, and allow to rise for 45 to 60 minutes. Brush each loaf gently with an egg wash (one egg beaten with a pinch of salt). Bake for 25 to 30 minutes or until golden brown.  Cool on wire racks. Drizzle with Eggnog Cream Cheese Frosting, if desired.

For frosting, combine 2 tablespoons softened butter, 2 tablespoons softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons eggnog. Beat until smooth, adding additional eggnog if needed.

Simply Scrumptious.

And now for the giveaway news that I'm sure you have been anxiously awaiting!

Freund Container & Supply has generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on March 31, 2013. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. The giveaway will run from today, December 7th, 2012, through Wednesday, December 12th, 2012.

Please visit Fruend Container & Supply for inspiration!  Then, click on the Rafflecopter login to add your information privately. :)

Facebook: http://www.facebook.com/FreundContainerSupply

Twitter: http://twitter.com/freundcontainer

Pinterest: http://pinterest.com/freundcontainer/

Freund Container & Supply is also offering all #ChristmasWeek blog readers 10% off purchases from now through March 31, 2013. Simply enter code JINGLEME10 to receive your discount!

***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.***

If you'd like more chances to win a $100 gift certificate from Freund, please make sure you visit today's blog posts from each of the other #ChristmasWeek bloggers!

a Rafflecopter giveaway

Check 'em all out!

Christmas Apple Pie from Kim of Cravings of a Lunatic
Pumpkin Cheesecake Fried Pies from Jen of Juanita's Cocina
Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
Nutella Swirled Pumpkin Pie from Anuradha of Baker Street
Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
Bakewell Tarts from Isabelle of Crumb
Grasshopper Pie from Erin of Dinners, Dishes and Desserts
Cranberry Fritters from Erin of The Spiffy Cookie
Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker's Daughter
Raspberry Galette from Chung-Ah of Damn Delicious

Raspberry-Cream Cheese Braid

I've made this before--the lemon version. It bears repeating, no? This time, it's made with raspberries and cream cheese. I'm finding that these braids are fairly easy to make if you have a stand mixer (I haven't tried it without). Working with dough can be tricky, but as with most things, practice makes perfect. This recipe, adapted from King Arthur Flour, makes a sweet braid that tastes like it comes from a bakery...only better, since you know what went into it.

I won't bore you with pictures of the process. If you would like, visit my post Braided Lemon-Sour Cream Bread and you can see what goes on, from making a "sponge", to braiding the dough. I will share a quick recipe for the Raspberry filling, which is awesome.

You'll have more filling than you'll need for the braids. Just use it on some pancakes...yum!

Raspberry Filling

Printable Recipe

1 (12 oz) package frozen raspberries

3/4 cup water

1/2 cup sugar

2 1/2 tablespoons cornstarch, dissolved in 1/2 cup warm water

Place the raspberries, water and sugar in a medium sized heavy saucepan. Heat over medium heat until mixture comes to a boil. Lower heat and simmer for about 5 minutes. Slowly, stir in the cornstarch slurry. Cook and stir for a few more minutes, or until the mixture is thickened and bubbling. Cool to room temperature before using.

Truthfully, I should have used more filling than the 1/2 cup per braid that is called for in the recipe. I don't think anyone would have minded if a bit spilled out....

Now, I'm thinking that a savory braid is order. A "man" braid of sorts. Pizza, perhaps? Or something with beer and cheese? Hmmm....perhaps both. Stay tuned.

Braided Lemon-Sour Cream Bread

Once again, it's time for a monthly Improv challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker. If you haven't had a chance to visit Kristen, you should take the time to do so.....not only does she post some great recipes, she has some great stories to tell.

This month our ingredients are Lemon and Sour Cream. As it happens, I was looking longingly at a Braided Lemon Bread recipe on the King Arthur Flour website.  After making a few adjustments, I had my January Improv Challenge in the bag! The best part is that while there are a few steps, it's easier to make than it looks.

This recipe starts out by making a sponge--think of it as a big kick-start to your yeast. As King Arthur describes it, this dough is so rich that it needs a little help to get it to rise quicker.  The dough is certainly rich, filled with butter, sugar, eggs, and (here's where I made my sub), sour cream. The recipe also calls for 2 teaspoons of vanilla or Buttery Sweet Dough Flavor and I have to tell you, that Buttery Sweet Dough Flavor is the bomb! My friend DeeDee recommended it to me, so I had to give it a try, and I'm so glad I did. It made the dough taste like it came from a bakery.

Let me just share a couple of hints when working with this dough (with any dough, really). First, if you measure your flour in measuring cups, spoon it lightly into the cup and level it off. Start with the minimum amount called for in the recipe...you can always add more. If you do add more, add it a tablespoon at a time until the dough is the consistency that you want. This time you are looking for a soft dough, so if it's a bit sticky, no worries.

Often, when you read a dough recipe, it calls for you to "punch it" down after it has risen. I'm guilty of using those words, myself. These directions call for you to "gently deflate" the dough, which really makes much more sense. Why rip into those delicate cells of yeast? Gentle is the way to go.

While the dough is rising, go ahead and get your filling together. First is a layer of cream cheese filling (a mixture of cream cheese, sour cream, sugar and flour), and then there is a layer of lemon curd. You can buy a jar of lemon curd, but I prefer to make my own (printable recipe here) because I don't like it too be too sour.

Add the zest of one lemon to 3/4 cup sugar. Cream this mixture with 1/4 cup softened butter. Add 2 eggs and 1 egg yolk, one at a time, beating until light and fluffy. Beat in 1/3 cup lemon juice and a dash of salt.

Place the lemon mixture in a medium-sized heavy saucepan and heat over low heat, stirring constantly, until mixture just comes to a simmer and starts to thicken (about 10 minutes). Remove from heat, cover and chill until needed.

You'll have more lemon curd than you'll need for the recipe...just keep it refrigerated and use it on toast, or waffles, or pancakes, or crackers, a spoon.....

Now you're ready to make your braid.

What we're making here is called a "faux braid". Although, it looks fancy when it's done, it's really quite a simple procedure. Just roll out the dough into a 10"x16" rectangle. The recipe suggests doing this on parchment paper, but I just love my silicone mat for this. The dough was easy to roll without even adding any additional flour.

Now just lightly press two lines down each side of the dough (making three equal divisions). You'll then spread the cream cheese mixture down the middle and top that with lemon curd. Cut strips on each side of the filling (making sure you have the same amount on both sides). Starting from the left, bring one strip of the dough over the filling diagonally. Repeat on the other side, so that the strips overlap and continue down the entire braid until you have your formed loaf.

It looks a little like a mummy at this point, no? The nice part about using the silicone mat is that you can just transfer the whole thing over to a baking sheet and bake. Just brush a little egg wash over the top, and sprinkle with some pearl sugar.

The sour cream was a great addition to the dough--it was very soft, and it stayed that way for a couple of days.

You can see what I did with my extra curd. :)

I was so happy with the results of this recipe that I'm going to be making it with different fillings. Cherries? Blueberries? Apples? Yes, yes and yes! I also am thinking that, with a few changes, I can make this into a savory braid. What kind of filling would you like to see?

Again, this recipe is from the King Arthur Flour website The only change I made was to swap out the yogurt for the sour cream. You can find a printable recipe here: Braided Lemon Bread

Banana Cupcakes with Peanut Butter Frosting

"The Elvis"

It was a little frustrating for me getting pictures of these cupcakes. Anymore, it is dark when I leave for work, and it is dark when I come home. Of course, I made them after the sun had gone down, so I didn't even attempt a picture until I brought them to work. At work, we have cubicles. And fluorescent lighting. I thought maybe I could get at least one good shot in, so I stuffed my frosting splattered camera in my purse, and I threw a white plate in my lunch bag. Pretty sure my co-workers think I'm weird...but no one said anything. They ate cupcakes for breakfast....

The lighting was a better than at home, but the setting was iffy.

Check out the highlighter in the background.

Finally, I took a couple shots the next day, before I went to work. It was just starting to get light out. Oh well, the cupcakes themselves turned out pretty yummy, so I'll give you the recipe. Next time, I'll get some prettier liners and sprinkle some peanuts over the top. 

Banana Cupcakes with Peanut Butter Frosting

Printable Recipe

1 ½ very ripe bananas, mashed

½ cup sour cream

½ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups cake flour

2 teaspoons baking soda

½ teaspoon salt

Frosting:

8 oz. cream cheese, softened

½ cup unsalted butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

1-2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.

Combine the mashed bananas and the sour cream in a small bowl; set aside.

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter (I use a cookie scoop) into the prepared liners.

Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting

For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

It only looks a little dry because I had them in the fridge.  The banana turned a little dark, too...looks like chocolate. They were still good...just let them sit out a little if you refrigerate them.

The cake flour makes these a little lighter, but they are still reminiscent of banana bread. If you like banana bread you will like these. If you like peanut butter, you will like these. If you like bananas with peanut butter, you will love these!

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