Cinnamon Rolls

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[Update 1/12/16: I made these rolls last weekend for the first time since I posted this recipe.  I changed the recipe up a little bit for experimentation, and ended up liking the new recipe more.  I added more butter (yikes, I know), tried traditional scalded milk instead of buttermilk, and used a different icing.  The original recipe is in the body of the post, and the new recipe is on a recipe card at the bottom of the post.  The new rolls are more fluffy, but if you prefer the old recipe, it’s still there, no worries!  I also updated some new pictures, since my photography has gotten significantly better (but still left the old ones with instructions and whatnot).  Hope you guys love!  Xo.]

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Guys.

These are so good.

Have you ever had like, a really really really good cinnamon roll?  Not like a Cinnabon one, but a really delicious, homemade cinnamon roll?  It’s a special kind of experience everyone should get to have.

I’m happy to report that you may now make your own if you truly wish to experience the phenomenon of eating an out-of-this-world cinnamon roll.

I have truly done it.  I have created the perfect cinnamon rolls.

They take pretty much all day to make, but they’re super easy.  I promise, you can make these!  Just make sure you have new yeast and everything is going to be okay.  You can do anything.

Sara Lynn: motivator and cinnamon roll goddess.

Maybe that’s a little dramatic.  Maybe it’s not.  Maybe you should make these cinnamon rolls and let me know if you think that I’m a cinnamon roll goddess.

A disclaimer about the following pictures:

1. My nail color randomly changes from red to sparkly pink because I got my nails done while the dough was rising.  I highly recommend you find something time consuming to do while you wait because cinnamon rolls take a long time to rise and a long time to make in general (but still so worth it).

2. The pictures change from good quality to bad quality because, again, they take a while to make and I ran out of daylight.

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Shall we get started?

Cinnamon Rolls:

1/2 c. warm water

1 package instant yeast

1/2 c. + 1 Tbs. sugar

1/4 tsp. salt

1/2 c. buttermilk

1 egg

1/3 c. melted butter

4 1/2 c. flour

Filling:

1/2 stick butter

1/2 c. brown sugar

1/2 c. white sugar

2 1/2 Tbs. cinnamon

Pinch salt

Icing:

4 oz. cream cheese

2 Tbs. butter

1 1/2-2 c. powdered sugar (depending on how sweet you like your icing!)

1/2 tsp. vanilla

2-3 Tbs. milk, to thin

Pinch salt

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First, you’re going to want to mix together your warm water, yeast, and a tablespoon of sugar.  Set it aside to double in size!

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Mix 1/2 c. sugar, flour, and salt in a bowl.

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Nice and doubled!  Yay!

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Mix together buttermilk, egg, and butter.

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Add half of the flour mixture until it’s incorporated.

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Add the yeast mixture and stir together.

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It might not mix very well because it’s going to be very lumpy and thin like pancake batter.

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Mix in the rest of the flour and knead a few times with your hands.

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Knead until smooth and beautiful.

Set aside in a warm place covered with plastic wrap or a towel.  Let rise for 1-2 hours.

*insert random photo and nail color change*

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Once it has risen, punch the dough a few times.DSCN4128

Roll until about 1/8 inch thick.

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Brush with melted butter.

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Mix together cinnamon, sugars, and salt for your filling.

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And spread it all around!

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Roll it up.

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Brush it with more butter (sorry cholesterol).

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Cut into rolls that are about 2 inches wide.  You should have about 8 pretty ones.

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And a few not so pretty ones 🙁  Oops!

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Brush a parchment lined casserole dish with more butter.

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Sprinkle with remaining cinnamon and sugar.

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Line the cinnamon rolls in the casserole dish.  Set them aside, covered, to rise for another hour or two.

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Look how pretty!!!  (That top left one is so sad.  Poor little guy.  Still delicious).

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Bake at 350* F for about 14-16 minutes, or until a light golden brown.

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Meanwhile, mix together the icing!  Whip butter and cream cheese together until incorporated.  Add sifted powdered sugar and vanilla.  Thin with milk.

(Uhm, is this not just the worst picture you’ve ever seen?  Did I even try?  Just trust me, it’s a delicious icing).

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Yay, they’re baked and beautiful!

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Spread frosting over warm cinnamon rolls.

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Hell yeah.

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Do you see that cinnamon filling?  Oh my gosh.  I might go grab one of my extras from the freezer right now.  They’re sooooo good.

Which reminds me, if you have too many because you made 11 cinnamon rolls and you live by yourself, just go ahead, wrap them in some plastic wrap individually and then place them in freezer bags.  They’ll stay good for a few months and you can indulge in cinnamon bun goodness whenever you want!

Go make these.  Right.  Now.

cinnamon roll recipe

cinnamon roll icing

* Notes*:  1. I use my mixer with dough hook, but these can also be made with a mixing bowl and wooden spoon!  I’ve done tries both methods and either works! 2. If your dough won’t rise, try heating oven to 250* F, turning oven off, and placing covered bowl of dough in warm oven (make sure bowl is oven proof!).  Leave alone for 2 hours.  3. If dough still won’t rise, your yeast is probably old.  Buy new yeast and start again.  4. Rolls can be made one night, and baked in the morning!  Just form the rolls and let them do their second rise in the fridge overnight (8-12 hours).  In the morning, remove from fridge, and let warm up for about an hour.  They will take longer to bake (upwards of about 30 or 40 minutes, so don’t worry if they don’t bake quickly!  Cover with foil halfway through if they start to brown too much.)

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*Song of the Day: Won’t You Come Over by Devendra Banhart

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Chicken Fajitas

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It’s happened, guys.  I finished my first summer class, and now my brain = alskbxlzkjcgqergldknblddzweksdjclxdssalskdj.

As in, I cannot find the motivation to do anything more than lay in bed watching Gossip Girl and drinking insane amounts of green tea.  For the whole entire week.  (Also, don’t judge the GG.  It’s officially my guilty pleasure).

It is also this resignation of my cranium that has put me in a dark, uncharacteristic succession of intense procrastination that I cannot seem to shake off no matter how acute my anxiety becomes.

Side effects of my procrastination have resulted in me putting off shopping and packing for London until yesterday afternoon (I leave tomorrow) as well as clicking multiple “Read More” links on posts concerning Zodiac signs and guitar tuning (I don’t play guitar).  (Yet).

Luckily, I was able to force myself into packing and getting my shit together yesterday/today, and I’m (almost) ready to leave for London tomorrow!  Yay!

My new goal is to motivate myself for the two more summer classes I start in London on Monday.

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If you haven’t noticed, I’ve been on a sort of Mexican food kick lately.  First it was Chinese food, and now it’s cilantro lime shredded chicken and burrito bowls.

As it turns out, I need to get as much Mexican food into my body as I can in the next day, because Europe has no authentic Mexican food.

There are many European people that have never even had real Mexican (or Tex-Mex for that matter).

It’s the sad truth, and I’m not quite sure what to do with my life except console myself with Indian food and conversations with cute British boys.

(Life is so hard, right?)

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Ingredients:

1 lb. chicken breasts, cut into thin strips

2 bell peppers, cut into thin strips

1 onion, thinly sliced

1/2 c. olive oil

1 Tbs. balsamic vinegar

2 cloves garlic, minced

1/2-1 tsp. onion powder (to taste)

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. paprika

1/4 tsp. oregano

Tabasco, to taste

1 lime, juiced

 1/4 c. cilantro, chopped

Salt and pepper, to taste

Place chicken strips, peppers, and onions in a zipper plastic bag or plastic bowl with a lid.  Set aside.

In a separate bowl, whisk together remaining ingredients.

Pour marinade over chicken, peppers, and onions.  Marinate for at least 2 hours, or up to 24.

When ready to cook, heat 2 Tbs. cooking oil in a large saute pan on medium heat.  Remove chicken, peppers, and onions, and add to saute pan.  Discard marinade.

Cook until chicken is cooked through and peppers and onions are soft, about 8 minutes.

Serve with tortillas, and other taco toppings.

Serves 4.

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I <3 u Mexican food.

I’ll see you in a month.

Make sure to check in for my London posts in the coming weeks!

And while I’m gone, make sure to indulge in some tacos and cheeseburgers for me.

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Song of the Day: Bear–The Antlers

The Best Nut Caramel E-V-E-R

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THIS IS MY 100TH POST EVER AND IT’S ON CHRISTMAS EVE!

And my 100th post is one of the best candy recipes ever!

We make this every Christmas.  Actually my mom made it.  I’ve been eating it…

These caramels are buttery, have three types of nuts in them, and need to be cut super small, because otherwise you will just have a huge wad of caramel in your mouth.

Which isn’t necessarily a bad thing, but it is a little hard to chew.

I promise, they only take a few minutes to put together and they’re always everyone’s favorite.  Recipes that are super easy and that everyone loves=something you should make rn.

rn rn rn

*Recipe slightly adapted from Taste of Home*

Ingredients:

1 c. walnut halves

1 c. pecan halves

1 c. hazelnuts

1 tsp. butter

1 1/2 c. sugar

1 c. heavy whipping cream

1/2 c. light corn syrup

Place walnuts, pecans, and hazelnuts in a single layer on a baking sheet and bake at 350*F until you smell the nuts, and they are toasty brown.  Cool.  Line an 8 in. square pan with foil, and grease with butter.  Set aside.

In a heavy saucepan, combine sugar, cream, and corn syrup.  Bring to a boil over medium heat, stirring constantly.  Stir in toasted nuts.  Cook, without stirring until candy thermometer reads 238* (soft-ball stage).  Remove from heat.  Stir with a wooden spoon until creamy and thickened.  Quickly spread into prepared pan; cool.  Cover, refrigerate for 8 hours or more.  Lift candy out using the foil.  Discard foil.  Cut into little squares.  Place in mini cupcake liners to keep from sticking.  Keep in an airtight container.

Makes about 2 lbs.

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Thanks for reading my 100th post ♥

XO Sara

(2nd) Song of the Day: Little Drummer Boy–Josh Groban

Homemade Hummus

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Mmmm hummus.

It’s one of my faves.  But I do not love the store bought stuff.  How do you make something so healthy taste so chemical-y?  They find a way, I’m telling you.

So I made my own!  Homemade tahini and everything.

This is perfect with fresh veggies and whole wheat toasted pita bread.  I could go eat some right now, and I just might.

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I even accidentally stabbed myself with my blender to make this stuff, so sacrifice was involved.

That’s how good hummus is.  I’m willing to give some blood for it.

But somebody’s gotta do it, ya know?

Oh, did I mention how easy it is to make this?  Even homemade tahini is so simple!  Just blend up the tahini, scrape it out and make the hummus right away.  No clean up involved.  It only took me about 30 minutes, and I was on my way to Greek food heaven.  Maybe gyros will happen this weekend?  It’s so possible.

Follow the directions like this and you will have a perfectly smooth hummus!  Any other way might not end up with the best results.  Go with your gut, but keep in mind, this is my recommendation 😉

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Spoon tahini into a blender.

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Add fresh lemon juice…

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Blend away!  Let it just blend for a good two minutes.  Scrape occasionally.

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Add a bunch of chopped garlic!

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And some salt.

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And some paprika!

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And don’t forget about the olive oil.  My favorite of all the oils.

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Blend it up!  I actually used a little too much paprika so mine looked kind of reddish orange.  You do not have to make my same mistakes, but you can if you want.

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Add chick peas and blend until smooth and creamy.  (At this point, it will be thick, so add some water to get it to the desired consistency).

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Have I ever mentioned how good hummus is with warm whole wheat pita bread?  It’s da best.

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Ingredients:

2 cans chickpeas

2 Tbs. tahini

Juice of 2 lemons

8 cloves garlic (you may use less, I recommend this many though)

1/2 tsp. salt

1/8 tsp. paprika

1/4 c. olive oil

2-4 Tbs. water, to thin (I needed 4)

Drain chickpeas and rinse in cold water.  Set aside to drain all of the water out.

Spoon the tahini in a blender and squeeze as much lemon juice as you can in with the tahini.  Blend together for about 2 minutes, scraping occasionally.  Add garlic, salt, paprika, and olive oil.  Blend for a few more minutes, scraping sides occasionally.

Add chickpeas about 1 1/2 cups at a time.  Blend thoroughly so that the hummus is nice and smooth.  Add water to thin to desired consistency.

Makes about 4 cups.

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Delicious.

*This recipe is vegan, vegetarian, and gluten free!

*Paleo: Replace chickpeas with roasted eggplant or roasted cauliflower.

XOXO Sara