recipe

YouTube Video: Maple Bacon Cinnabon-Style Buns

 

https://youtu.be/593reJyW8Dg

Perhaps you may think there is no earthly way to improve upon a Cinnabon.

But I’m hear to tell you it’s possible and I’ve done it, too!

How could I improve on what could be the most decadent food on the planet–the Cinnabon?  By adding bacon, of course!

Tell me who doesn’t like bacon? Or maple flavoring? By combining bacon and maple with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!

And the cool thing is this recipe doesn’t require that much extra work!  Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.

The results are simply divine!

ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before.  You can find it here: Cinnabon-Style Cinnamon Buns

The recipe below includes the additions that make them Bacon-y and Maple-y.  But, hey, if you don’t like bacon…just leave it out!

iced buns
Spread the icing on while the buns are still warm, so that every bun gets about the same amount of frosting!

 

Ingredients:

For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
  • Six slices of cooked bacon, crumbled

For the cream cheese icing:

  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
  • 1/8 teaspoon of salt

Instructions:

  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Sprinkle the bacon crumbles all over the cinnamon filling.
  8. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling.  Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
  9. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect.  Make sure they are not crammed into the pan!
  10. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise for about 30 minutes.
  11. Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.  They will be a bit puffed up, but they will deflate a bit when cooled.
  12. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
  13. Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  14. Enjoy with lots of hot coffee!  Yum!

Cinnabon-Style Cinnamon Rolls

recipe

Maple Bacon Cinnabon-Style Buns

img_7709

Perhaps you may think there is no earthy way to improve upon a Cinnabon.

But I’m hear to tell you it’s possible and I’ve done it, too!

How could I improve on what could be the most decadent food on the planet–the Cinnabon?  By adding bacon, of course!

Tell me who doesn’t like bacon? Or real maple syrup? By combining bacon and maple syrup with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!

And the cool thing is this recipe doesn’t require that much extra work!  Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.

The results are simply divine!

ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before.  You can find it here: Cinnabon-Style Cinnamon Buns

The recipe below includes the additions that make them Bacon-y and Maple-y.  But, hey, if you don’t like bacon…just leave it out!

Maple Bacon Cinnabon-style Buns

Ingredients:

For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
  • Six slices of cooked bacon, crumbled

For the cream cheese icing:

  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
  • 1/8 teaspoon of salt

Instructions:

  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Sprinkle the bacon crumbles all over the cinnamon filling.
  8. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling.  Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
  9. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect.  Make sure they are not crammed into the pan!
  10. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise for about 30 minutes.
  11. Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.  They will be a bit puffed up, but they will deflate a bit when cooled.
  12. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
  13. Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  14. Enjoy with lots of hot coffee!  Yum!

recipe

Jalapeño Cheese Bread in the Dutch Oven

I’m back with a new bread recipe for making in the Dutch Oven!

Jalapeno Cheese Bread
Jalapeno Cheese Bread in the Dutch Oven

This one is not your typical loaf of bread, but I think you will really like it!

If you are late tuning in, you may want to read about the loaf that started my current obsession with baking bread in the Dutch Oven.  You can read the original post here: Crusty Bread in a Dutch Oven

I’ve also made a nice Italian style bread, which you can read about here: Recipe: Crusty Italian Bread in the Dutch Oven

And…if you are really just beginning to learn about Dutch Oven cooking in general, it might also be helpful to check out this post: Why I love my Dutch Oven


Now back to the Jalapeño Cheese Bread!!

Note: The measurements are a bit different for this recipe than my other ones.  I’m not sure why that is, so I will probably go back and make this again using the measurements of my original recipe.  If I do, I will be sure to inform you of the results.

Ingredients:

  • 4 cups flour (I always use King Arthur Unbleached All Purpose, but only if you don’t mind “encouraging the liberals”! 😂😂😂)
  • 2 1/4 teaspoons yeast or contents of one yeast packet
  • 1 1/2 tablespoon salt (or less, if you desire)
  • 2 cups lukewarm water
  • 2-3 cups shredded cheese (I suggest sharp cheddar, Colby, Monterey Jack and a bit of Parmesan totaling 3 cups)
  • 2 tablespoons or more of chopped pickled jalapeno peppers (We prefer Mt. Olive brand)

Instructions:

  1. Dissolve the yeast into the lukewarm water and stir, let sit in a warm place for 5-10 minutes to allow to bloom.
  2. In a separate bowl, combine the flour and salt. Once combined add in the shredded cheeses and mix to combine.
  3. To the flour/cheese mixture, add the pickled jalapeño. Mix.
  4. Add the proofed yeast to the flour and stir with a spoon at first. Use your hands to bring it all together and shape it into a nice ball.
  5. Put the dough ball in a clean bowl and cover the bowl with film and then with a dish cloth.
  6. Allow dough to sit in a warm location until it rises to about twice its size.
  7. Punch down the dough and knead a bit to get the air out. Don’t over knead the dough or it will toughen. Put your kneaded dough ball back in the bowl and cover again. Allow to rise about an hour.
  8. Preheat your oven–with covered Dutch Oven inside–to 450 degrees.
  9. When the oven is preheated, remove the Dutch Oven. Place your dough ball in the hot Dutch Oven and cover. You can use parchment paper, if you’d like but it’s not really necessary. You can sprinkle the bottom of the pan with a bit of flour if you’re worried about it sticking.
  10. Put the Dutch Oven in the preheated oven and bake covered for 45 minutes. Remove the cover and bake for 10-15 minutes longer or until browned to your liking.
  11. Remove the Dutch Oven and tip it over. The bread should pop right out!
  12. Allow to cool for about 20 minutes before slicing. Enjoy!

DIY · recipe

Cinnabon-Style Cinnamon Buns

Homemade Cinnabon Style Cinnamon Buns
Not just rich–decadent!!–but Oh! So delicious Cinnabon Style Cinnamon Buns

MO had a snow day today, so I decided to make these Cinnabon-Style Cinnamon Buns.

I was working from a really wonky recipe, so I made a few mistakes.  But don’t worry! I have corrected the recipe so you can make them perfectly!

Before you read the ingredients list, do note that these are seriously NOT diet food!  All told, you are using an entire cup of butter in the recipe, loads of sugar, cream cheese, whole milk and all that good stuff that you aren’t suppose to eat every day.  Make these once in a great while–like on a snow day–for a real, honest to goodness treat!

Ingredients:

For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 5 tablespoons (1/3 cup) unsalted butter
  • 1 tsp salt
  • 2 eggs

 

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 5 tablespoons (1/3 cup) unsalted butter, softened

 

For the cream cheese icing:

  • 5 tablespoons (1/3 cup) unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1/2 teaspoon pure vanilla
  • 1/8 teaspoon of salt

 

Instructions:

  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side…this is fine.
  8. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices.
  9. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise, which should take about 30 minutes.
  10. Put your risen buns in a 350 degree preheated oven and cook for about 30 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.
  11. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and vanilla.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I did not and my icing didn’t spread that well.
  12. As soon as you remove the buns from the oven, spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  13. Enjoy with lots of hot coffee!  Yum!

Here are pictures of each of the steps to help you:

 

DIY · Dutch Oven · recipe

Recipe: Crusty Italian Bread in the Dutch Oven

I got so excited when I posted about my Crusty Italian Bread, I forgot to actually give the ingredients list. My apologies!!

Ingredients:

  • 6 cups all purpose flour
  • 3 cups room temperature water
  • 1 tsp Active yeast (about a half of the package if you are using the package)
  • 1-2 tsp garlic salt (adjust to your tastes)
  • 1-2 tablespoons Italian herb mix OR
  • 1-2 tablespoons total of Rosemary, Basil and Oregano (adjust to your tastes, of course!)
  • 1/3 cup shredded Romano and/or Parmesan cheese

Note: I assembled all my ingredients except for the water at home and took them in a zippy bag to the place we are visiting

Steps:

  • Mix all your dry ingredients together. When thoroughly mixed, add the water one cup at a time while stirring with a spoon. Continue to mix until incorporated. Cover with plastic wrap and allow to sit for 12-18 hours.
  • Preheat your oven to 450 degrees, with the covered Dutch Oven inside
  • Remove Dutch Oven from Oven (carefully)
  • Gently form a ball with your dough; no kneading
  • Dust the DO with flour and put your dough inside; replace cover
  • Return the covered pot to the preheated oven and bake 30 minutes covered
  • After 30 minutes, remove the cover (carefully…there may be steam!) and cook for an additional 20 minutes
  • Remove pot from oven and turn out your loaf and allow to cool for 10-15 minutes before cutting

And that’s it, folks!

As my son would say: “Easy peasey, lemon squeezy!”

Hey there! Are you enjoying my blog?

Would you do me a favor if you are?

Please share me with your friends!

I’m lonely here and would like to build up my readership! No cost to you and I promise interesting and fresh content on the regular.

Sharing is caring!