Cinnamon Rolls

cinnamon rolls
This weekend we ENDURED our first real snow storm for 2016. It was cold and blustery and so perfect to curl up with some coffee and maybe something sweet. Thankfully, I had planned ahead of time and prepared some cinnamon rolls the night before and left them to rise in the fridge over night. I’m was hoping the amazing smell will rouse my boys and get them out of bed to prepare for some serious shoveling ( it DIDN’T happen).
Cinnamon rolls have been on my “most wanted” baking list but have always been reluctant about kneading the dough. But now I am the proud owner of a Kitchen-Aid Stand Mixer WITH a dough hook!!!!! Yeayyy!! My friend Ann assured me that life would never be the same. She also pointed me in the right direction for a great Cinnamon Roll recipe. The recipe can be found right here on Epicurious and I can also sadly inform you that each one of these gooey rolls carry 405 Calories!!  But who’s counting anyway???
Try them out for yourself and let me Know what you think!
assembling the rolls

Be sure to pinch the dough tightly as you roll so filling doesn’t spill out when cutting.

cinnamon rolls after slicing

I had one itty bitty roll left that wouldn’t fit in the pan so baked it in a ramekin and turned out fine. I’m thinking next time I’ll bake them in cupcake pan for easier serving.

CHANGES:  I OMITTED THE PECANS ALTOGETHER SO THE CALORIE COUNT IS A LITTLE LESS THAN I STATED. I ALSO BAKED THEM ALL IN ONE SQUARE 10 X 10 PAN SO AFTER BAKING THEM AT 375 FOR 20 MINUTES, I LOWERED THE TEMPERATURE TO 325°  AND BAKED THEM ANOTHER 15 MINUTES.

Time

It saddens me that although I am head first into my cooking and crafting on a daily basis, I have no time for blogging.  I am hoping that this short post will rekindle the relationship I have with my blog.  I haven’t shared ANY of my culinary or crafty inventions and I am so excited to start.  So please be patient and follow me as discover new recipes and projects.

The Crave to Bake

blueberry almond crumb squares

Most of you who know me know that since my weight loss journey, I haven’t been baking much. Well according to my kids, nothing good anyway.  But today I just had the sudden urge to do so and decided to take the blueberries (that should have gone into my Greek yogurt for breakfast), and turn it into something much more satisfying.  The plan was to take it out of my oven, place it on the counter and walk away.  It DIDN’T quiet work out that way and since that plan failed me, I figured out that one square of this heavenly smelling poof of sugary goodness cost me 309 of my daily calories.  oh but It was worth every bite!!

My INTENTION here was to make or replicate the rhubarb SQUARES we lavish ourselves with at BRIERMERE FARMS when we drive out to Riverhead, using blueberries instead of rhubarb.  I wanted a thin bar with more topping than a cake, but that also DIDN’T happen. On my next one I plan to use a larger pan to spread the batter a bit thinner and get more squares, making the calorie per serving much less! I’ll keep you posted on that!  For now, try these.  You’ll love them!

 

Blueberry Almond Squares

2 Cups all purpose flour

2 tsp baking powder

1/2 tsp salt

6 Tbs salted butter, softened

3/4 Cups granulated sugar

1 egg

1 1/2 tsp vanilla

1 tsp almond extract

3/4 Cups buttermilk

2 cups fresh blueberries

Crumb Topping

1/2  Cup light brown sugar

1/2 Cup flour

1/2 Cup butter, cold & cut into large cubes/chunks

1 tsp cinnamon

1/2 tsp nutmeg

1/2 Cup slivered almonds

  1. Preheat oven to 350° and butter a 10″ square cake pan.  Set aside.
  2. In a medium mixing bowl begin making the crumb topping by adding all of the ingredients to the bowl and cutting with a pastry cutter until it resembles coarse corn meal, but chunky. Refrigerate until ready to use on the cake.
  3. Begin the cake batter by combining all dry ingredients in one bowl.   In another bring the sugar and butter to a cream then add egg, vanilla and almond extract.
  4. Alternating the flour mixture and buttermilk, begin adding it to the butter mixture until well combined but not over mixed.  Now add the blueberries and fold in gently.
  5. Carefully transfer the mixture to the prepared cake pan and using the back of a large wet spoon, spread evenly.  The mixture will be stiff like a dough and not like runny like traditional cake batter.  Spread the crumb topping evenly on top and bake for about 45-50 minutes.
  6. Cool down and cut into 12 squares.  Enjoy!