November 2009 – First Look, Then Cook

Pumpkin Pie

Published on November 29, 2009November 30, 2009 by Dawn2 Comments

The organic dilemma. It is a hot topic – one I think about often. I switched over to a CSA market basket where I get all organic fruits and vegetables every week. I pretty much only buy organic milk for my kids. But, for the most part – organic foods are just more expensive, and I am cheap. If I happen to be at Whole Foods picking up a few things I need (ok, I guess I can’t be that cheap if I shop at Whole Foods, but really you can get some good deals there), I will pick up some items that I would ordinarily get at Trader Joes. I did just that for this Pumpkin Pie – and it was very interesting. I picked up a container of organic sour cream (it was actually on sale, and a very good price) as well as a can of organic sweetened condensed milk. When I opened the sweetened condensed milk, I noticed that there was a hard layer on the bottom that I could not scoop out – I have never seen that happen with the Eagle Brand that I normally use. Also – when I whisked in the sour cream – little tiny bits did not get absorbed. Ok, so maybe it was not the fact that it was organic, but I have never had that happen to me with the non-organic brands I use. Still, the pie came out fantastic – but I am sure it would have tasted great using non-organic products as well – I just felt so much better knowing that there were no pesticides or other chemicals in that filling – or would the 350 degree oven have killed them off anyway?

I found this recipe in Bon Appetit and thought the filling looked perfect – although I wanted a cookie crust, so I borrowed a recipe from my neighbors for theirs – and what a great combination. The spice cookies with that pumpkin filling was a fall harmony in my mouth.

Ingredients

Crust:

1/3 cup crushed Anna’s orange spiced cookies
2/3 cup crushed Petite Beurre cookies
1 1/4 tsp ground cinnamon
3 T unsalted butter
2 T sugar

Filling:

1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/4 tsp ground allspice
2 large eggs

Spiced Cream:

3/4 cup chilled whipping cream
1/2 tsp cinnamon
1/4 tsp ginger
2 T sugar

Preparation

Pre-heat oven to 350. Combine all crust ingredients in a food processor. Press into a 9″ pie plate using the bottom of a glass. Bake at 350F for 10 minutes. Transfer pan to a wire rack and let cool completely.

Whisk pumpkin, condensed milk, sour cream, cinnamon, ginger, vanilla, and allspice in a large bowl to blend. Whisk in eggs. Pour into crust (there may be some filling left over).

Bake pie until filling is puffed around the slides and set in the center, about 55 minutes. Cool pie on a rack. (Can be makde ahead. Let stand at room temperature for 2 hours, or cover and chill overnight.)

Beat whipping cream, cinnamon, ginger and sugar in a bowl intil peaks form. Spoon large collops around the endge of the pie and serve.

For a printer-friendly version of this recipe, click here: Pumpkin Pie

Old-Fashioned Lattice-Top Apple Pie

Published on November 26, 2009 by Dawn3 Comments

What happened to the Granny Smith apple? I remember growing up my grandmother always told me that Granny Smith apples were for baking. I made lots of crisps and pies with Granny Smith apples – before I discovered that using a variety of apples was actually better. About 10 years ago I found this recipe for a lattice-top apple pie in Bon Appetit (which I adapted below) – and it called for Golden Delicious apples. I was surprised – I had never cooked with those. Living in the Pacific Northwest – we never have a shortage of apple varieties. I went to the store, picked up some Golden Delicious apples, and proceeded to make the best apple pie I have ever tasted. I still use a variety of apples when making a crisp – but when I make this pie (which I now do every Thanksgiving – even when I was 9 months pregnant and as big as a house) I only use Golden Delicious apples, the way the recipe calls for.

Now for some commentary on the picture…I was taking pictures of the pie when my older daughter walked in with my niece. They thought I should get an apple to put next to the pie – and then take a picture to show what the pie was made out of. They asked what kind of apple I used so they could get the same variety – but I had used up all the Golden Delicious apples. They grabbed another one and said that no one would notice. So, for any of you that are apple experts – I know, that is not a Golden Delicious apple – but yes, I used them in the pie…

Ingredients

Crust

2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water

Filling

1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 tablespoons all-purpose flour
1/2 tablespoon lemon juice
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious apples, peeled, cored, thinly sliced

Milk
Additional sugar

Preparation

For crust:
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water one at a time and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

For filling:
Position rack in lowest third of oven and pre-heat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

For a printer-friendly recipe, click here: Apple Pie

Pumpkin Snack Cake with Cream Cheese Frosting

Published on November 24, 2009 by Dawn6 Comments

I have to admit, I am obsessed with cream cheese frosting. It really doesn’t matter what the cake is – if it has cream cheese frosting on top, I am in. Another obsession I have though is with snack cakes. Maybe it is because I was not allowed to have sweets growing up. My friends would bring these snack cakes to school in their lunches (mostly the prepackaged kinds), and I would stare longingly. I remember there was one girl in my class in 5th grade that brought some type of snack cake (Yodels, Twinkies, Ding Dongs, Ho Hos, etc…) every day in her lunch. I decided that I needed to be friends with her in hopes that she would invite me over after school – just so I could try one of those goodies when we got to her house. I still remember the strawberry rolls we had. That marshmallow cream in the middle was the best. At the time, that fake strawberry jelly was like heaven. I am so glad those days are over, and that I can make my own snack cakes with good fresh ingredients – instead of eating cakes that can sit on a shelf for years and still be moist when you open them.

I saw this recipe in Cooking Light, and the cream cheese frosting was calling me. The cake was moist and flavorful, and not too sweet. The frosting was a perfect match. Do me a favor, make this for your child and pack it in their lunch. Have them be the one that other people are jealous of.

Ingredients

Cake:

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray

Frosting:

2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

Preparation

Preheat oven to 350°.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

For a printer-friendly version of this recipe, click here: Pumpkin Snack Cake with Cream Cheese Frosting

Chicken Pot Pies with Root Vegetables and Cheddar Biscuit Crust

Published on November 22, 2009November 24, 2009 by Dawn2 Comments

There is something about eating your dinner out of an individual ramekin that makes me happy. Maybe it’s because I don’t like to share, or because it is perfect portion control, but whatever it is, I love it. Last year I had a chicken pot pie recipe challenge – this is when I decide to try a bunch of different recipes of basically the same thing – and decide which is best to put in my special notebook. Fortunately I have some friends that happen to love chicken pot pies, maybe even more than me. Over the course of a few weeks, I made a handful of recipes – some with a biscuit topping, some with a pie crust on top, and even one with filo dough. All were acceptable, but this one rose to the top. The cheddar biscuit had a perfect amount of flavor and tenderness to soak up the chicken gravy – and the top crusted perfectly to give a little crunch. This time around I had a lot of root vegetables in the refrigerator so I went that route – but really anything would be great. You could also easily substitute turkey to use up your Thanksgiving leftovers (which the original recipe called for).

I found this recipe in Gourmet, and only modified it slightly for the root vegetables and protein. I used 10 10-12 oz. ramekins, but you can easily make this in one dish and just put mounds of biscuits on top of the filling.

Ingredients

For filling:

1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
1 celery rib, cut into 1/2-inch pieces
1 cup celery root, cut into 1/2-inch pieces
1 large parsnip (peeled), cut into 1/2-inch pieces
1 large fennel bulb, cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
3 1/2 cups chicken stock or broth
4 cups cooked chicken, cut into 1/2-inch pieces

For biscuit crust:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

Preparation

Make filling:
Cook onion, carrots, celery, celery root, parsnip, fennel and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in chicken and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.

Make biscuit crust and bake pie:
Preheat oven to 400°F with rack in middle.

Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms.

Spoon filling into 10 10-12 oz ramekins. Drop biscuit dough onto filling.

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

For a printer-friendly recipe, click here: Chicken Pot Pies with Root Vegetable and Cheddar Biscuit Crust

Chocolate and Peanut Butter Streusel Cake

Published on November 20, 2009November 20, 2009 by Dawn4 Comments

A few entries back I promised to post some of my all time favorite recipes from Gourmet Magazine, since November was their last issue. I saw this recipe and I was struck by the person who sent it in – she was living in Paris, and this cake always got rave reviews from the kids and their parents. Now, I studied in France when I was in college – and I know that people in France think that peanut butter is just disgusting. Nutella is their version of peanut butter. So, I knew by reading the recipe that there would not be a lot of peanut butter flavor in this cake – and I was right. Either that or the parents and kids she was talking about were also American. But, this is such a moist and delicious cake, and the chocolate chips really give it a perfect amount of sweetness – that I have made this over and over again. This is so easy to make, I can whip it up in less than 15 minutes – then into the oven it goes. It also stays good for a few days after you make it, as long as it is wrapped well. My husband eats it like a coffee cake in the morning; I like it as an after dinner treat.

Ingredients

2 1/4 cups all-purpose flour
2 cups (packed) golden brown sugar
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 12-ounce package semi-sweet chocolate chips (2 cups)

Preparation

Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.

Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

For a printer-friendly version of this recipe, click here: Chocolate and Peanut Butter Streusel Cake

Fontina-Stuffed Potatoes

Published on November 18, 2009 by Dawn5 Comments

Stuffed potatoes have been a Thanksgiving tradition in my family for as long as I can remember. My mother’s stuffed potatoes are fabulous, but they are as rich as can be – lots of cream cheese, butter, and cheese. Ok, Thanksgiving is definitely the time to splurge – but if you could make some potatoes that taste just as good and leave you with extra room to eat more dessert, what would you choose? Well, I guess you will need to make these in order to decide.

I found this recipe in Cooking Light and decided I needed to give them a try before serving them for Thanksgiving – and I was very pleased with the results. They were creamy, flavorful, and very rich – especially for a light recipe. At 142 calories per half, I thought the recipe (modified only slightly below) was brilliant.

Ingredients

3 1/4 pounds russet potatoes
1 1/4 cup whole milk
1/3 cup light sour cream
1 cup (4 ounces) shredded fontina cheese
1/4 cup finely chopped chives
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh, leaving about a 1/4-inch-thick shell. Combine flesh, milk, and sour cream; mash with a potato masher to desired consistency. Stir in fontina and next 4 ingredients (through pepper). Divide mixture evenly among shells. Place potatoes in a single layer on a baking sheet; sprinkle potatoes evenly with Parmigiano-Reggiano. Bake at 400° for 12 minutes or until heated.

Preheat broiler. Broil potatoes 2 minutes or until browned and bubbly.

For a printer-friendly version of this recipe, click here: Fontina Stuffed Potatoes

Pumpkin Pancakes

Published on November 15, 2009 by Dawn1 Comment

My girls have been really into eating pancakes on the weekends – normally I just whip up some buttermilk pancakes from a mix, but this week I happened to have some leftover pumpkin in the refrigerator that I wanted to use up. I searched my favorite food sites for a good recipe, and I didn’t see one that fit the bill. I either didn’t have all the ingredients, or it was just too complicated (like the one I found that I had to beat the egg whites separately then fold them into the batter). I was looking for something quick and easy, that would taste great. Since I couldn’t find what I was looking for – I decided just to make up my own recipe – and they were so good, I had to post them here. They are light and delicious, with a great fall pumpkin flavor. You can serve them two ways – with cinnamon sugar sprinkled on top, or with maple syrup. I still can’t decide which I like better…I will just have to eat another one to find out.

Ingredients

1 1/4 cups all-purpose flour
6 T brown sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
1 tsp cinnamon
3/4 tsp salt
1 cup whole milk
3/4 cup canned pure pumpkin
3 large eggs
2 T melted butter (1/4 stick)
1 tsp vanilla extract

Preparation

Whisk the first 6 ingredients in a large bowl to blend. Whisk milk, pumpkin, eggs, melted butter and vanilla in a medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).

Heat a non-stick pan over medium high heat. Brush with oil if you think your pan needs it (mine did not). Pour batter by 1/4 cupfuls into hot skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 minute per side. Flip over and cook for another 30 seconds or until they are cooked and nicely browned. Repeat with the remaining batter. Serve with cinnamon sugar or syrup on top.

Makes about 14 pancakes.

For a printer-friendly version of this recipe, click here: Pumpkin Pancakes

Yellow Rice

Published on November 13, 2009 by DawnLeave a comment

I am always looking for new ways to cook rice. White rice is great with spicy dishes to offset some of the heat – but my family is constantly asking for rice with dinner – so I look for creative recipes that I can try.

I saw this recipe in Gourmet and decided that – like the Zucchini Rice Casserole – this would be hard to mess up. You can add whatever vegetables you have – leeks, shalots, carrots, celery, or the peppers and onions that the recipe calls for. What makes this rice unique is the annatto seeds. I love the slightly peppery flavor this spice brings to the dish – it is not spicy, just very flavorful. Think of it like saffron, but not as pungent. I have cooked with annatto seeds a few times, and each time I like the flavor more and more. I loved the extra punch that the cilantro gave this dish as well – I didn’t have any fresh cilantro in the house – but I had some frozen capsules that I picked up from Trader Joes that is perfect in a pinch. I’m sure fresh cilantro would be even better.

Ingredients

1 tablespoon annatto seeds (see cooks’ note, below)
1/4 cup mild olive or vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
2 large garlic cloves, finely chopped
1/4 cup chopped cilantro
1 3/4 cups long-grain white rice
3 cups water

Preparation

Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil turns bright red-orange and begins to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes. Strain through a fine-mesh sieve into a small bowl, discarding seeds.

Cook onion, bell peppers, garlic, and cilantro in 1 1/2 tablespoons annatto oil in a 2-to 3-quart heavy saucepan over medium heat, stirring, until vegetables are softened, 3 to 5 minutes. Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes. Stir in water and 1 teaspoon salt and bring to a boil. Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

Fluff rice with a fork before serving.

Cooks’ notes:

You can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it.
Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.

For a printer-friendly version of this recipe, click here: Yellow Rice

Pumpkin Spice Bundt Cake

Published on November 11, 2009November 17, 2009 by Dawn3 Comments

A few entries back, I promised to post some of my all-time favorite recipes in Gourmet Magazine, since November was their very last issue. This recipe has been a fall favorite of mine for a few years now. Besides this being an easy cake to make – the subtle pumpkin flavor combined with the fall spices makes this a perfect cake that goes well with just about anything you make for dinner. Make sure you add the buttermilk to the icing really slowly – mix well before each tablespoon, and again before each teaspoon – just in case. You don’t want this icing to get too thin. The key to this icing is that it is very thick – if it is too thin, it will just soak right into the cake and become invisible. As soon as the icing hits the warm cake, it starts dripping all over the sides into a perfect topping. Trust me.

I have adapted this recipe only slightly from Gourmet.

Ingredients

For cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For icing

2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar

Special equipment: a 10-inch nonstick bundt pan (3 quart)

Preparation

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cooks’ note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.

For a printer-friendly version of this recipe, click here: Pumpkin Spice Bundt Cake

Cinnamon Rolls

Published on November 8, 2009 by Dawn5 Comments

I used to be obsessed with making bread – but this is when I lived in the land of high altitude. I loved that the dough would rise so fast – baking bread was not an all day project. I remember the first time I attempted cinnamon bread without a recipe. I mixed up some cinnamon sugar and sprinkled it on the dough before rolling it up and putting it in the loaf pan. It looked beautiful, but there was hardly any sweetness or cinnamon flavor. I had no idea that I really had to pile it on in order for it to not completely absorb into the dough. I finally got the proportions down, and I was in love. I just couldn’t believe I could bake something so delicious.

When I moved back to sea level, I pretty much gave up baking bread. It was just too time consuming to wait for the rising process. I saw this recipe in Cooking Light, and I couldn’t resist. It had been way too long since I felt that silky dough in the my hands as I kneaded it until it was perfectly elastic. Also – I just had to try a low-fat version of these decadent treats. The dough definitely did not rise as fast as I remember, but eventually they were done – and they were fantastic. The girls devoured them – they were even good without the icing, right out of the oven.

Ingredients

Rolls:

1 cup warm fat-free milk (100° to 110°)
6 tablespoons melted butter, divided
1/3 cup granulated sugar, divided
1 package quick-rise yeast
16.88 ounces all-purpose flour (about 3 3/4 cups)
1 large egg, lightly beaten
1/4 teaspoon salt
Cooking spray
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon

Icing:

3 tablespoons butter, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 cup powdered sugar

Preparation

To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.

To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.