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Category Archives: Rolls/Buns/Bread

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.

Meatball Alfredo with Parker House Rolls

Here I am cooking again. Every so often I’ll go through this phase where all I want to do is cook and baking sort of gets pushed to the back burner (hehe..catch my joke?). Tonight Kamil decided he wanted alfredo but not with just ANY pasta because he’s so picky when it comes to noodles. So he chose medium sized shells to go with the alfredo sauce and told me he wanted meatballs with it…odd, but okay. And I also made some delicious and yes, classic, Parker House dinner rolls.

Meatball Alfredo with Parker House Rolls

Alfredo Sauce

Giada De Laurentiis

  • 1 lb medium shells
  • 2 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 12 tablespoons unsalted butter
  • 1 1/2 cups grated parmesan
  • 1 cup grated fontina
  • Salt and ground white pepper
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain
  2. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat
  3. Add the shells and toss. Add the remaining 1/2 cup of cream, parmesan, and fontina to the cream sauce in the skillet. Add the salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute

Meatballs

Adapted from The Noshery

  • 1 pound ground round
  • 1/4 cup milk
  • 1/2 cup panko bread crumbs
  • 2 cloved garlic, pressed
  • 1/3 cup freshly grated parmesan
  • 1/3 grated fontina
  • 1 egg
  • Salt
  • Black pepper
  • 1 cup flour, spread on a plate
  • Vegetable oil for frying
  1. Add the ground round, milk, panko, garlic, grated cheeses, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed
  2. Dust a cookie sheet with flour . Pinch off a small lump of meat, and roll the lump into a ball in the palm of your hands.  When all the meatballs have been shaped, place them on baking sheet. Using a strainer dust the meatballs with flour. Shake the baking sheet back and forth, rolling the meatballs with the flour. Place a few meatballs at a time in the strainer and shake to remove excess flour
  3. Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Reduce heat to low, cover, and let simmer for 30-35 minutes, turning a few times to ensure an even brown crust

Parker House Rolls

Dave Lieberman

  • 1 cup warm water (about 110 degrees F)
  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 2 cups all-purpose flour, plus more for kneading
  • 1 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoons melted butter
  • 1 1/2 teaspoons kosher salt

  1. Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic
  2. Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball
  3. Coat a 9-inch cake pan and pour in the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour
  4. Preheat oven to 400 degrees F
  5. Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm

First things first were the rolls. Here they are before rising

Pre-baked
Post-baked
To be honest, I wasn’t a big fan of these because I’m more of a soft potato roll kind of girl and the egg coating on top just made them too crunchy for my liking
Making the meat-a-balls! 😉
Here they are simmering in the pan
And of course the yummy shells in the rich and creamy alfredo sauce. Giada got it right again!

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

    Chocolate Glazed Mini Chocolate Toffee Loaves

    Now for my mom, I knew I had to make her some mini loaves that she’s been dying for since I bought my mini loaf pan. I adapted this recipe by mixing milk chocolate toffee bits into the batter because she absolutely loves Heath bars. I also garnished the tops of the loaves with more toffee bits and pecans because she’s a huge fan of those as well.

    Chocolate Glazed Mini Chocolate Toffee Loaves

    Adapted from Very Best Baking

    Chocolate Quick Bread

    • 1 1/2 cups all-purpose flour
    • 1/2 cup baking cocoa
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 cup (1 stick) butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 cup buttermilk
    • 1/2 cup milk chocolate toffee bits, divided

    Chocolate Glaze

    Elinor Klivans

    • 1/3 cup heavy cream
    • 4 tablespoons unsalted butter, cut into 1/2 inch cubes
    • 3 tablespoons light corn syrup
    • 4 ounces semi-sweet chocolate, finely chopped
    • 1 teaspoon vanilla extract
    • milk chocolate toffee bits for garnish, if desired
    1. Preheat oven to 350° F. Grease a mini loaf pan
    2. Combine flour, cocoa, salt, baking powder and baking soda in medium bowl. Set aside
    3. Beat butter and sugar in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition
    4. Gradually beat in flour mixture alternately with buttermilk
    5. Fold in 1/2 cup milk chocolate toffee bits. Pour into prepared pan
    6. Bake for 20 minutes. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely
    7. To make the glaze, in a saucepan over medium heat, combine the heavy cream, butter, and corn syrup. Cook, stirring, until the butter melts and the mixture is hot but not boiling. Remove the pan from the heat and add the chocolate. Let stand for 30 seconds, then stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla. Let the glaze cool until thickened, about 20 minutes
    8. Spread the glaze over the tops of the loaves or dip them directly into the glaze. Top with milk chocolate toffee bits, if desired

    A close-up of the batter

    Pre-baked

    Post-baked

    And now with all the trimmings!

    Finally here they are all packaged up and ready to be put under the tree for Christmas day!!

    Sour Cream-Maple Mini Loaves

    On Saturday night, after making EIGHTY cookies, my mom and I decided to take a trip to the mall. For some reason, I was in the Christmas spirit (hey, it’s not my fault…people are already putting up decorations!) so I suggested going to the Christmas Tree Shop considering I haven’t been there since I was probably 8. Well anyway while I was there, I came across the most adorable mini loaf pan that I had to buy and I was just too excited, I ended up using it as soon as I got home.

    Sour Cream-Maple Bread
    Williams Sonoma

    • 1 3/4 cups all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 8 Tbs. (1 stick) unsalted butter, at
      room temperature
    • 3/4 cup pure maple syrup
    • 1 cup sour cream
    • 1 egg
    • 1/2 cup chopped pecans (I used walnuts)
    1. Preheat an oven to 350ºF. Grease and flour a mini loaf pan
    2. In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside
    3. In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the walnuts. Add the flour mixture and stir until just blended
    4. Spoon the batter into the prepared pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaves out onto the rack and let cool completely

    So then what I did on the next day was I used the left over glaze from my mini pumpkin bundt cakes recipe and I added it to the top of half the loaves, along with the left over chopped walnuts (the credit for that idea goes to my mom!). She loved the loaves by the way, she told me that it was almost like eating dessert for breakfast because the vanilla glaze was like a syrup.

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