Wednesday, May 28, 2014

Happy Memorial Day!

I am pretty sure that I have set a record this week, for how many times one can push the snooze button before getting up for the day... Does that tell you anything about our Memorial Day?  Busy, busy, busy!  


No rest and all play.  And it is completely catching up with me!
But that's okay.  All in the name of some good baking, sunshine (okay...rainstorms), and family time.




My husband in a nutshell
*Side note (Multipurpose baby towel usage)


I guess every holiday is going to be harder this year because, though my Aunt is celebrating in heaven, we have felt an inevitable void at all of our family get-togethers.  I've been meaning to start going through her recipe books and try out some new dishes, and I found this gem:)  Homemade cinnamon rolls.  Now doesn't that sound like the perfect Memorial Day breakfast?  So, I threw my own little cleanish spin on the recipe from "The Pioneer Woman," and here you have it!  And all the while, I kinda got to cook with Aunt Karen Saturday morning (with a little help from my favorite baby baker). ;)


The morning bake date didn't go all this perfect...I ended up having to give Cam his own "recipe" in the floor to finish the c-rolls up!  His recipe called for: one plastic chicken, a plastic spatula, and a durable mixing bowl.   






Karen's Clean-ish Memorial Day Cinnamon Rolls
*Husband that eats like a 12 year old approved


Ingredients
Dough-Organic Whole Milk (1 quart), Unsalted Organic Butter (may try unsweetened organic apple sauce instead next time as substitute for vegetable oil) (1 cup), King Arthur Unbleached All Purpose Flour 9 cups, Trivia Baking Blend (1 cup), 2 pkgs. Active Dry Yeast, 1 heaping tsp Baking Powder, 1 scant tsp Baking Soda, 1 TB Sea Salt.

Filling- 2 cups Organic Unsalted Butter (I used about 1/2 cup per log), 1/4 cup Cinnamon to sprinkle, 2 cups Truvia (I used less than 1.5 cups)

Icing- Blend together 1 container Organic Cream Cheese, 1/2 cup Organic Whole Milk, 1 TB honey
And topped with fresh berries and banana;)

Instructions:
1.  For the dough, heat the milk, butter, and truvia in saucepan over medium heat; do not allow to boil and set aside.
2.  Sprinkle yeast on top and let it sit on the milk for one minute.  Add 8 cups of flour.  Stir until just combined.  Cover with clean kitchen towel and set aside in relatively warm place for one hour.
3.  Remove towel and add baking powder, baking soda, salt, and remaining 1 cup flour.  Stir to combine.  (Can be used immediately or refrigerated for up to 3 days!  Punch down if rises to top of bowl)
4.  To assemble rolls, remove half dough from pan and roll on floured baking surface.  To make filling pour 1 cup (or less) of melted butter on surface of dough and use fingers to spread evenly.  Add half cinnamon and butter.
5.  Begin rolling dough into log, beginning at the end farthest from you.  When reach the end, pinch seams together.  Cut into 1 1/2 in slices and place onto buttered pie pan.  Repeat process for one more cinnamon log.
6.  Preheat oven to 375, cover the pans with kitchen towel and set aside to rise on countertop for at least 20 minutes before baking.  Remove towel and bake for 13-17 minutes (mine took a little longer...)  Make the icing while the rolls are baking:)  Allow rolls to cool and spruce them up with a little holiday cheer!
*Recipe adapted with cleaner ingredients from "The Pioneer Woman Cooks"

Hope you all had a great Memorial Day:)

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