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

“Miss Rita To The Rescue!”Recipe Index

 

OMG! I *love* to eat!!!

Isn’t it the greatest thing on Earth?

Over the years, I’ve posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

Hence this Recipe Round Up!

Each recipe is linked to this index, so feel free to bookmark this page!  I will update it as I add more recipes!

ON TO THE FOOD!

 

Amazing Chicken Marinade

Bacon-Wrapped Water Chestnuts

Beef Barley Soup

Better than Cinnabon Cinnamon Rolls

Beef Stew in the Dutch Oven

Beef Stroganoff

Beer Battered Fried Pickles

Good Enough for Santa Chocolate Chip Cookies

Chicken Stock in the Dutch Oven

Christmas Morning Quiche

Cioppino: San Francisco’s Fish Stew

Crusty Bread in the Dutch Oven

Durgin-Park Boston Baked Beans

Easy Chicken & Stuffing in the Slow Cooker

General Tso’s Chicken

Italian Bread in the Dutch Oven

Italian-Style Potato Pancakes

Jalapeno Cheese Bread

Julia Child’s French Onion Soup Gratinee

Key Lime Pie

Lazy Lasagna in the Dutch Oven

Make Your Own Pizza Dough

Make Your Own Sushi Rice at Home

Meatless Stuffed Mushrooms

Skinny Enchilada Rice Bowl

Skinny Black Bean Burritos

Sausage Tortellini Soup

Skinny Sesame Chicken & Broccoli

Ricotta Calzone

Pasta Puttanesca

Pizzelle: Auntie’s Italian Cookies

Ditch The Canned Pumpkin

Rib Eye in the Dutch Oven

Expertly Cutting a Pineapple & Pera Pena Drink

Whole Chicken in the Dutch Oven

 

 

 

 

 

Dutch Oven · New England · recipe

Beef & Barley Soup in the Dutch Oven

Beef & Barley Soup–if you don’t count chowder–is quite possibly the quintessential New England soup.

But nowadays finding a good version can be difficult to find, except maybe in a can. And even the best canned soups are still too salty and tinny for regular consumption.

So, I set about making a healthy and easy Beef & Barley that would rival the ease of warming up a canned version and I think I’ve done it. Of course, I used my trusty Dutch Oven, but I also used my Instant Pot to make ready the beef.

I started with a small piece of meat that was intended as a small roast. I got it on sale for less than $4 and it weighed just under two pounds. Because I froze it when I bought it, I first defrosted it and then cooked it with a small amount of beef broth and some salt and pepper in the Instant Pot on the beef setting. Couldn’t be easier, but note that you could use a portion of roast beef leftovers if you have that.

Once the beef was cooked and had rested, I chopped it up in small pieces and tossed it into the Dutch Oven along with some tomato sauce, a box of beef broth and the drippings from the Instant Pot. I added a can of peas and carrots, but you could use fresh or frozen. It’s up to you, of course.

The Barley was cooked separately from a dried bag of the grain. If you’re wondering where you find dried Barley, check the dried beans section of your grocery store. Once cooked, add the Barley to the soup toward the end of the cooking to keep it from getting too soggy.

Small oyster crackers are the only thing you need to complete this wonderful, homey meal, which is perfect for a cold late Autumn supper.

One small points:

This soup is exceptionally economical. I figured the entire recipe cost me under ten dollars for ten servings!

Ingredients:

  • Small cut of roast beef, prepared either in an oven or Instant Pot, about 1 1/2 pounds
  • Box of beef broth
  • Small can of tomato sauce
  • Can of diced carrots and peas
  • About two cups of water
  • Salt and pepper to taste
  • Barley, 1 cup, dried and cooked separately with 2 1/2 cups water and salt to taste

Directions:

  1. Cook beef in Instant Pot with a small amount of beef broth and allow to rest OR use precooked cut of roast beef
  2. Slice and then dice the cooked beef and place in Dutch Oven with any pan drippings from the cooking of the beef
  3. Add tomato sauce, beef broth and water to the Dutch Oven and bring contents to boil on the stovetop
  4. Reduce heat to allow the soup to slowly boil off some of the added water and thicken, about 1 hour
  5. Meanwhile in a separate pan, bring the dried Barley to boil with 2 1/2 cups water and salt to taste; cook for 45 minutes
  6. After cooking off some of the liquid, add the can of peas and carrots and the Barley
  7. Allow soup to simmer for an hour or more so that all the flavors meld together
  8. Serve with small oyster crackers

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!

DIY · Dutch Oven

Cleaning Your Dutch Oven

bread in the dutch oven
Bread in the Dutch Oven

As you may have figured out, I have fallen head-over-heels in love with my Dutch Oven.

If you are just tuning in, you can read all about WHY I love my new enameled cast-iron pot here:  Why I love my Dutch Oven

I’ve been using my Christmas gift non-stop and have blogged about many recipes, some of which you can find here:

Quick & Easy General Tso’s Chicken: Another Dutch Oven Recipe

Recipe: Crusty Italian Bread in the Dutch Oven

Julia Child’s French Onion Soup Gratinee

Beer Battered Fried Pickles in the Dutch Oven…of course!


stains in dutch oven
Ugly stains left on the inside of my Dutch Oven

Alas!  As with any romance, it can’t be ALL champagne and roses!

As I was preparing all of these fabulous dishes, I noticed my beloved Dutch Oven started to take a beating.  It no longer just wiped clean after a messy recipe and I started to see marks left on the bottom inside of the pot…as well as stains on the outside cover and bottom.

Needless to say, my heart hurt a little thinking that my beautiful Christmas gift was already looking a little shabby.

Luckily we’ve got Google and Pinterest to save the day!

In my search for a cure to bring my Dutch Oven back to life, I found two tips–both involving baking soda–that have revived my darling pot and for just pennies!

Let me start by saying, I’ve kept baking soda in my kitchen for nearly 30 years.  It’s just a fabulous thing!  Baking soda inexpensive, powerful and extremely versatile. And although it’s useful in cooking, it is often overlooked as a cleaning product.

The first thing I did to get the bottom of my Dutch Oven back to its beautiful white enameled self was to simply boil water with baking soda in my pot. No scrubbing at all and–just like that–the inside of my pot looked brand new!

Baking soda and water
Boil about a quarter cup of baking soda in water

After I boiled the baking soda and water for about 15 minutes, I noticed the stains on the inside were disappearing like magic…and no scrubbing!  Granted it isn’t brand new, but it looks better than it did before, which lifted my spirits a bit.

inside of cleaned dutch oven
Results after boiling with water and baking soda

Boiling baking soda and water works for the inside of the Dutch Oven, but what about the outside?  To clean the outside and the lid, I went with a baking soda paste.  The paste was simply baking soda mixed with a small amount of water.

Using a sponge, I dabbed the paste on the outside of the pot and worked in a circular motion.  Without much scrubbing at all, the stains began to magically disappear!

It was THAT simple!

Again…I didn’t get my Dutch Oven back to its pristine state, but I *did* get most of the stains off and managed to shine it up in the process.  I even did both sides of the lid with the baking soda paste.

Don’t you just love tricks that are just super simple and yet effective?

So if you have a well-used Dutch Oven that needs a little sparkle, may I suggest a little baking soda? You will be back to loving your Dutch Oven in a snap!!