Sunday, August 28, 2016

Caramel Frosted Cinnamon Rolls

Summer came and went quickly.
School is back in session, meaning my daughter is now is the second grade and I'm back at my duties with the community preschool.
I feel like I missed out on summer this year. I mean, I saw a lot of the back of my eyelids.

I found out the week after school was out for the summer.
Let me tell you - it was quite the SHOCKER of a surprise.
Having another baby was nowhere on our radar, that's for sure!
Needless to say, we are finally getting used to the idea of having a new addition to the family. We even get to find out the gender in two weeks! We are pretty excited about hubs has his fingers crossed for a boy. Guess we will see what happens!

So now that I am pregnant, I am limiting my cake and cookie orders. It was getting a bit out of control around here! Standing on my feet for long periods was already causing my hips to hurt!
Now I have time to devote to other things I want to do. 

Like cooking! And baking for fun! I don't know when was the last time I baked cookies just because for my house. Crazy, I know! But when I was pumping out 6 dozen iced cookies and 4 or 5 cakes in a weekend, cooking and baking just wasn't anything I wanted to do anymore.
Once I got past the PURE exhaustion during the few months of pregnancy and eating nothing but toast and cereal, I am finally making some good family dinners again and baking for funsies!

One thing I figured I better share is a roll recipe, hence our baby announcement (having a bun in the oven and all) :)
And then I thought...geesh! I have the time to BLOG now!

I used my favorite one-hour cinnamon roll recipe and then Sophia requested caramel on top instead of icing. She is on a caramel kick. I have Casey's cake doughnuts with caramel icing and sprinkles to thank for that, I think!

Pour the caramel frosting over the rolls when they come out of the oven. It looks thick at first, but as they sit, the heat helps get all that caramel-deliciousness to sink into the roll and create a bunch of tasty cinnamon rolls! We eat them warm. Once they cool off, we just pop them in the microwave for 30 seconds to get them gooey again!

Caramel Frosted Cinnamon Rolls

by Sugar For Breakfast
Prep Time: 45 min
Cook Time: 30 min
Ingredients (15 rolls)
    For the Rolls
    • 1/2 cup sugar
    • 1/4 cup oil
    • 1 3/4 cups warm water
    • 3 tbsp yeast
    • 5 1/4 cups flour
    • 2 tsp salt
    • 2 eggs
    • 1/3 cup melted butter
    • 1 cup sugar
    • 1 tbsp ground cinnamon
    For the Caramel Frosting
    • 1/2 cup butter
    • 1 cup brown sugar
    • 1/2 cup heavy whipping cream
    • 2 teaspoons vanilla
    • 1 1/2 cups powdered sugar
    For the Rolls
    Preheat oven to 400°
    In a stand mixer add sugar, oil, warm water, and yeast. (I let the water just get warm from the faucet).
    Mix until combined with a wooden spoon or spatula. Let sit for 10 minutes, or until foamy.
    Then mix in the eggs, salt, and flour. Beat for about 7 or 8 minutes, then let sit for 10 minutes.
    Place dough on the counter which you spread a couple teaspoons of oil out onto.
    Shape dough into a large rectangle, then brush on the melted butter.
    Combine the sugar and cinnamon and pout over the dough, out to the edges.
    Roll dough lengthwise and cut into 12-15 even slices.
    Place in a baking pan sprayed with non-stick spray.
    Let rest in the pan for about 5 minutes.
    Place in the oven and let bake for about 8-10 minutes or until tops are golden brown.
    Remove rolls and leave in the baking pan.
    For the Caramel Frosting
    While the rolls are finishing baking, start preparing the caramel frosting
    Melt the butter in a saucepan over medium-heat.
    Add the brown sugar and whisk until sugar is dissolved - about 5 minutes.
    Pour in the cream and whisk to combine fully.
    Remove from the heat and whisk in the vanilla.
    Sift in the powdered sugar, whisking to incorporate fully.
    Pour over the rolls once removed from the oven.
    The frosting will melt into the crevices of the rolls creating a delicious roll!
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    Wednesday, June 8, 2016

    Classic Yellow Cake

    This cake takes me back to Sunday dinners at my grandparent's house when I was in elementary school.

    Yellow cake...or butter cake, with chocolate frosting!

    My grandma would make a butter cake for no particular occasion. Just whenever the mood struck.
    That's what I loved about her and her baking. There was no reason to have a delicious dessert. The only reason was just to satisfy a sweet tooth. 

    Nothing is more comforting than butter, chocolate, and sprinkles.
    I mean pretty much nothing.
    Except when they are combined together into a delicious thing called cake
    The best thing about this particular cake is that it is virtually impossible to mess up.

    Golden layers wedged between glorious chocolate frosting is enough to put a smile on anyone's face.
    Whenever I make it, it instantly returns me to those childhood memories of enjoying it at my grandma's dining room table with my dad and grandparents.
    Now I get to make it with my daughter, who looks forward to eating it as soon as it comes out of the oven!
    Waiting for it to cool enough to frost is a painful span of time.

    Of course we fight over who gets to put the sprinkles on. I mean, she just assumes since she is seven that she has sprinkle duty by default due to her age. I let her do it. 
    Then I typically add more. 
    Just to even it out. You know...for aesthetic purposes.
    "You eat with your eyes first." -Grandma's words ringing in my ears when I cook or bake anything.

    No birthday is complete without a simple yellow cake.
    I'm pretty sure I must go bake one right now. 
    So what if it is 8pm on a Wednesday.
    Celebrate that we made it mid-week?

    Classic Yellow Cake

    by Sugar For Breakfast
    Prep Time: 15 min
    Cook Time: 20 min
    Ingredients (1 - 8" cake)
      For the Cake
      • 1/2 cup butter, room temperature
      • 1 1/2 cups sugar
      • 4 eggs
      • 2 1/4 cups flour
      • 3 teaspoons baking powder
      • 1/2 teaspoon salt
      • 1 1/4 cups milk (please use whole)
      • 1 teaspoon vanilla extract
      For the Chocolate Frosting
      • 1 cup heavy cream
      • 4 oz. baking chocolate
      • 1 teaspoon vanilla extract
      • 3 1/2 - 4 cups powdered sugar
      For the Cake
      Preheat oven to 350 degrees.
      Prep 2-8" or 9" cake pans with shortening and flour; set aside.
      Cream together the butter and sugar in a stand mixer or with a hand mixer until fluffy.
      Add the eggs, one at a time and mix until well combined.
      Beat the flour, baking powder, and salt until no flour streaks remain.
      Slowly mix in the milk and continue to mix until the batter becomes smooth.
      Pour the batter into the prepared pans and bake for 20 minutes, or until toothpick inserted near the center comes out clean.
      Remove from the oven and let cool on a wire rack for 10-15 minutes before inverting to finish cooling.
      For the Frosting
      In a small saucepan, heat the heavy cream until it bubbles around the edges.
      Pour the warm cream over the chocolate in a mixing bowl.
      Let the cream and chocolate stand for 5 minutes to allow the cream to melt the chocolate.
      Whisk the cream and chocolate together until glossy, or mix with a mixer.
      Beat in the vanilla and then the powdered sugar until it reaches your desired spreading consistency.
      When the cake is cooled completely, frost the top of one of the cakes, layer the other cake on top of it.
      Frost the sides and the top of the cake.
      Add sprinkles, if desired.
      Cut and serve.
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