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Funfetti Cream Cheese Rolls

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If you couldn’t tell already, I’m clearly obsessed with Funfetti Cake Mix. I’m just convinced that it makes everything taste ten times better when you add it to your batter! This recipe was a result of my insomnia but despite being over tired, I think it was one of my best ideas yet! Enjoy!

Funfetti Rolls

Adapted from Mel’s Kitchen Cafe

Rolls

  • ½ cup warm water
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 1 cup Funfetti Cake Mix
  • ½ cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups flour
  • 1/2 cup water (more may be needed)

Filling

  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 (3.4 ounce) packages instant vanilla pudding

Cream Cheese Glaze

  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside
  2. In large bowl, mix cake mix, butter, eggs and salt. Mix well. Then add yeast mixture. Blend
  3. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled
  4. Roll out on floured board to 34 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. In bowl, mix the butter, cream cheese, and sugar until light and fluffy. Beat in the vanilla pudding mix until incorporated. Spread evenly over dough. Roll up very tightly
  5. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
  6. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Makes about 24 very large rolls
  7. Beat cream cheese and confectioners’ sugar (1 cup at a time) until smooth. Mix in milk until desired consistency is reached. Spread over rolls

Honestly, rolling out this much dough was hard work! I didn’t even have enough counter space!

 

Pre-baked

 

Post-baked

Vanilla Glazed Chai Buns

I really don’t know where the idea for this recipe came from but they were delicious and would have paired perfectly with a grande chai tea latte from Starbucks…mmm…

Vanilla Glazed Chai Buns

Adapted from Martha Stewart

Dough

  • 2 tablespoons active dry yeast
  • 1/3 cup warm water
  • 1 cup whole milk, at room temperature
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3 large eggs
  • 1/2 cup honey
  • 2 teaspoons coarse salt
  • 1 teaspoon pure vanilla extract
  • 5-6 cups all purpose flour, plus more for surface
  • Vegetable oil, for bowl

Filling

  • 4 ounces (1 stick) unsalted butter
  • 1 cup light brown sugar, packed
  • 1 1/2 tsp. ground cardamom
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg

Vanilla Glaze

Elinor Klivans

  • 1 cup confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons heavy cream
  1. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes
  2. Whisk milk, butter, eggs, maple syrup, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading
  3. Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes)
  4. Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour
  5. Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in maple syrup, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and cream cheese in a bowl.
  6. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with maple syrup, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices
  7. Pour maple syrup mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes
  8. Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet
  9. In the meantime, in a bowl, stir together the confectioners’ sugar and maple syrup until well blended. Add the cream and whisk until smooth. Add a few more drops of cream or water if needed to make a smooth glaze that is easy to spread but thick enough to cling to the buns
  10. Immediately invert buns onto rack and pour maple glaze over the buns. Let cool

The dough. I’ve made this dough before when I tried out Martha’s recipe for honey buns and I must say, it came out much better than the first time

Here’s the dough after all of the kneading and rising

The butter layer

The brown sugar and spice layer

The rolling and the cutting is by far my favorite part! :)

Pre-baked. And unfortunately this is the last picture I was able to take of these buns because literally before I even had the chance to make the glaze to pour on top of them, they were already gone. So I advise you- while they’re cooling, put them in a SAFE place where not even you can access them because when it comes to these buns, you will be your own worst enemy…take it from me.

Cinnamon Roll Sticky Buns

The other night I made Martha Stewart’s Honey Buns but I never got the chance to take any pictures so I didn’t bother posting it on my blog. However, the recipe made so much dough that it could be divided into three portions and rather than throwing the rest away, I froze it and saved it for the next time I wanted to make some rolls. Fortunately, I didn’t have to wait very long because today we got hit with 2 feet of snow!!! Also, my co-workers at work were so obsessed with the Sweet Potato Cinnamon Rolls I made, they asked me to make them more…so why not spend the day inside baking? It’s not like I could go anywhere else, anyway.

Cinnamon Roll Sticky Buns

Dough

Martha Stewart

  • 2 tablespoons active dry yeast
  • 1/3 cup warm water
  • 1 cup whole milk, room temperature
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3 large eggs
  • 1/3 cup honey (any type)
  • 2 teaspoons coarse salt
  • 1 teaspoon pure vanilla extract
  • 5 to 6 cups all-purpose flour, plus more for surface
  • Vegetable oil, for bowl

Filling

  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter

Topping

  • 3/4 cup firmly packed brown sugar
  • 4 tbsp. unsalted butter
  • 3 tbsp. honey
  • 1 tbsp. light corn syrup
  • 1 cup chopped pecans
  1. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes
  2. Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading
  3. Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes)
  4. Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour
  5. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle
  6. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate
  7. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into about 8 even slices
  8. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9″ cake pan and sprinkle pecans on top
  9. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch
  10. Bake for 30 minutes until tops are golden brown. Remove from pan and serve immediately

Rolling out the dough

Close-up of the topping

Pre-baked

Post-baked

    Sweet Potato Cinnamon Rolls

    At work, we were featuring a “ham and yam” melt for the holidays. But now with the new limited time offers coming, we’re no longer serving these sandwiches and we had tons of sweet potatoes left over in the freezer. I personally don’t like sweet potatoes so I originally said I wouldn’t take any but after giving it some thought, I figured I could find some good baking recipes using sweet potatoes so I took home two 40 ounce bags. This recipe was a result of the sweet potato madness.

    Sweet Potato Cinnamon Rolls

    Sugar Plum

    Rolls

    • 1/2 teaspoon granulated sugar, plus an additional 1/4 cup
    • 1/4 cup warm water (100 to 110 degrees F)
    • 1 tablespoon active dry yeast
    • 3/4 cup finely mashed cooked sweet potato
    • 1/2 cup whole milk
    • 2 tablespoons unsalted butter, melted
    • 1 large egg, lightly beaten
    • 3/4 teaspoon salt
    • 2 1/2 -3 cups all-purpose flour

    Filling

    • 6 tablespoons chilled unsalted butter, cut into small pieces
    • 1 cup firmly packed brown sugar
    • 1/2 cup finely chopped pecans, toasted
    • 1/3 cup jumbo raisins, soaked in hot water
    • 1 tablespoon ground cinnamon

    Glaze

    • 2 tablespoons unsalted butter
    • 1/2 cup firmly packed brown sugar
    • 2 tablespoons pure maple syrup
    • 1/4 cup whole milk
    • 3/4 teaspoon pure vanilla extract
    1. Stir together 1/2 teaspoon sugar in warm water, in bowl of mixer. Sprinkle yeast over water and mix; let stand 8 minutes until foamy. Add the additional 1/4 cup sugar, sweet potato, 1/2 cup milk, 2 tablespoons melted butter, egg, and salt to mixing bowl and mix with dough hook, on low speed, until just combined. Add 2 1/2 cups flour, and mix on medium speed for 8-10 minutes, until elastic, adding the additional 1/2 cup flour, if necessary. Dough should be sticky, but pull away from the bowl
    2. Pat dough into a ball, and lightly dust with flour. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place, 1 hour to 1 hour and 30 minutes or until doubled in bulk
    3. Meanwhile, prepare the filling. Stir together 6 tablespoons butter pieces, 1 cup brown sugar, pecans, raisins, and cinnamon, until well combined
    4. Grease a 13×9-inch baking dish
    5. Punch dough down; turn dough out onto a lightly floured surface, and roll into a large rectangle, with a 1/4-inch thickness, using a rolling pin. Spread evenly with filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion. Trim off ends, cut into 12 equal slices, and line up in baking dish. Cover with plastic wrap, and let rise in a warm place for 30 minutes
    6. Meanwhile, prepare the glaze. Melt 2 tablespoons butter in a small saucepan, over medium heat. Stir in 1/2 cup brown sugar, maple syrup, and 1/4 cup milk, until well combined, and bring mixture to a boil; remove pan from heat, and whisk in vanilla
    7. Preheat oven to 400 degrees F
    8. Remove plastic wrap from baking dish, and bake rolls for 10 minutes. Remove rolls from oven; drizzle glaze evenly over rolls
    9. Return rolls to oven, bake for 5 minutes, or until lightly browned. Cover with foil, and bake an additional 5 minutes. Cool for 15 minutes before serving

    This is what Cosi’s sweet potatoes look like once they’re baked. I had to put them in the oven with 2 tablespoons of butter for 40 minutes, stirring them up half-way through. From here, I just mashed them and measured 3/4 cup and I reserved the rest for the sweet potato pie I’m going to make next :)

    Here is the yeast mixture and the rest of the bun ingredients before mixing for 8 minutes

    And the dough after having been mixed for eight minutes

    The dough after rising for an hour and a half

    Rolling out the dough is my favorite part!

    Filling, rolling, and cutting

    Pre-baked

    A close-up of the glaze. I was considering whisking in a couple tablespoons of honey or pumpkin butter but since I was making them for the first time, I didn’t want to risk ruining them although I don’t think I could have done much damage with those flavors

    After ten minutes of baking

    Adding the glaze

    Finally they’re complete!

    These are supposed to be a thank you to my boss for letting me have the sweet potatoes but I gave one to my mom and dad anyway. My mom, who also is not a fan of sweet potatoes (or any vegetables for that matter) loved them and said you can’t even tell they’re made with sweet potatoes

    Fish Dogs with Crispy Green Bean Fries

    While in California, my family, Kamil, and I all ate lunch at this little shack in Seaport Village called San Diego Pier Cafe. Kamil ordered something called a “fish dog” off the menu which he claims was one of the best things he’s ever eaten (it’s essentially just some fried fish on a hot dog bun). So when I asked him what he wanted for dinner, he said that and I did my best to whip up an East-Coast version of a fish dog. I returned back to my Homemade Hot Dog Buns recipe instead of buying store-bought buns. And as a side dish, he wanted fried green beans which he always gets when we go out to eat at T.G.I.F.

    Fried Cod

    Adapted from BlogChef.Net

    • 1lb fresh cod fillets
    • 1 ½ cups panko bread crumbs
    • 1 teaspoon garlic salt
    • 1 egg
    • ½ cup buttermilk
    • Salt and pepper (to taste)
    • Oil (for frying)
    1. Heat oil in a deep fryer to 350° F. In a shallow dish combine bread crumbs and garlic salt
    2. In another bowl mix egg, buttermilk, and salt and pepper to taste
    3. First coat each fish fillet in the egg mixture, and then put the fillet into the panko mixture and coat well pressing down so the bread crumbs stick. Repeat until all the fillets are coated
    4. Deep fry in batches at 350 degrees for 2-3 minutes or until golden brown and crispy. Drain on paper towels

    Buttermilk Sauce

    Emeril Lagasse

    • 1/2 cucumber peeled, seeds removed and coarsely grated
    • 3/4 teaspoon salt, plus 1/4 teaspoon
    • 3/4 cup buttermilk
    • 1/4 cup mayonaise
    • 1/2 teaspoon minced garlic
    • 2 teaspoons chopped fresh dill

    1. Place the cucumbers in a small bowl and sprinkle with 3/4 teaspoon of the salt. Stir to combine, then set aside while you assemble the remaining ingredients
    2. In a small bowl combine the buttermilk, mayonnaise, garlic, dill, and salt and stir to combine well. Drain the cucumber in a small colander, using your hands, squeeze to remove as much excess water as possible. Add the cucumber to the buttermilk mixture and stir to thoroughly combine. Serve immediately or refrigerate, covered, for up to 1 day in advance

    Crispy Green Bean Fries

    Adapted from Paula Dean

    • 1 pound fresh green beans
    • 1/2 cup salt
    • 1/8 cup black pepper
    • 1/8 cup garlic powder
    • 1 cup all-purpose flour
    • 1 cup buttermilk
    • Oil, for frying
    1. Combine salt, pepper, garlic powder, and flour. Dip green beans in buttermilk and roll into flour mixture. In a deep frying pan, fry in hot oil until golden brown. Drain on paper towels

    Frying the green beans!

    The fried cod

    Golden baked buns :)

    Cinnamon Twists

    Cinnamon Twists

    Elinor Klivans

    I absolutely love using yeast and deep frying! I bought this book a few weekends ago while I was picking up a gift at Williams Sonoma (I couldn’t resist) and finally had time to make a recipe out of it. Although they didn’t look exactly as they do in the picture (but then again, does anything?), my mom sure didn’t complain as she bit into the hot cinnamon-y goodness with cinnamon glaze dripping down her chin!

    Frying=my favorite part

    Close-up of the glaze. The consistency was perfect for dunking these bad boys!

    Just giving the glaze time to harden now! Yummmy :)

     

    Homemade Hot Dog Buns

    I was inspired by my new issue of Food Network Magazine that came in the mail yesterday to make hot dogs for dinner tonight. But in order to have hot dogs, you have to have hot dog buns. Sooo I decided to finally try making yeast dough with my new stand mixer. It was a success :)!

    Buns Recipe

    Gourmet

    • 1 1/4 cups whole milk
    • 1 cup heavy cream
    • 1/4 cup warm water (105–115°F)
    • 1 (1/4-oz) package active dry yeast
    • 1/4 cup sugar
    • 5 cups all-purpose flour
    • 2 teaspoons salt
    1. Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F
    2. Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes (If mixture doesn’t foam, start over with new yeast)
    3. Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes (Dough will be sticky)
    4. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours
    5. Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan
    6. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours
    7. Preheat oven to 375°F with racks in upper and lower thirds
    8. Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through)

    The dough was definitely sticky, it just did not want to come out

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