good morning cinnamon rolls

Since he's probably eaten a bazillion cookies before hitting your house, leave one of these delicious treats for Santa. Your unexpected offering may secure your place on next year's nice list.

Yield: 16 cinnamon rolls
200 calories per roll
Active time: 20 minutes
Total time: 200 minutes

ingredients

the dough

2 teaspoons yeast

1 cup lukewarm water

3 cups all-purpose flour

6 tablespoons vegetable oil (this equal to 1/4 cup and 2 tablespoons)

1/4 cup sugar

1¼ teaspoons salt

1/4 cup nonfat dry milk

1/2 cup instant mashed potato flakes

the filling

1/4 cup granulated sugar

2 teaspoons ground cinnamon

2 teaspoons all-purpose flour

2 teaspoons milk, to brush on dough

the glaze

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon

2 tablespoons milk

preparation

1. In a 2 cup Pyrex measuring cup, combine the yeast, lukewarm water, and a pinch of sugar. Stir and set aside for 10 minutes.

2. Combine the remaining dough ingredients in your stand mixer bowl, pour in the yeast mixture, and “stir” until a shaggy dough forms.

3. Increase the stand mixer speed to 2 and knead until a smooth and shiny dough forms, about 5 minutes.

4. Shape the dough into a call, place the dough in a lightly greased bowl, cover with plastic wrap, and set aside double in bulk, about 2 hours.

5. Turn the dough out onto your lightly floured counter top and roll it into a large rectangle, about 16 by 12 inches.

6. Combine “the filling” ingredients in a small bowl.

7. Brush the dough with milk and evenly sprinkle over “the filling”.

8. Roll the dough into a log the long way, stretching to elongate the log and even it out.

9. Cut the roll into pieces, place them in a parchment lined or baking sprayed pan, cover with plastic wrap, and set aside to rise until they’re noticeable puffy, about 2 hours. (You’ll want to make sure to leave plenty of space between the rolls, as they’ll spread out and crowd each other. I use large baking pans or two 9 inch pie pans to give the rolls ample room to rise.)

10. With about 30 minutes left in the final proof, preheat your oven to 375 degrees.

11. Bake until golden brown, about 20 minutes.

12. While the rolls are baking, make the icing by combing all the glaze ingredients into a small bowl and stirring with a spoon until smooth.

13. Remove the rolls from the oven, turn  them out onto a wire rack, and pour over the icing.

Other modifications:

• Add nuts, chocolate chips, anything really, to the filling
• Planning to serve the rolls early in the morning and don’t want to rise at 4 am and run your stand mixer?

o   Instead of setting the rolls aside in step 9, place them in the fridge. Take them out about 3 hours before you want to bake them, allowing them to rise as outlined in step 9 before popping them in the oven

o   Freeze ‘em

Original recipe found here.

pain au chocolat

While in Japan this fall, I made it my mission to sample every macha, cream and chocolate pastry I could get my hands on. Although this treat pales in comparison to the Japanese pastries I enjoyed, it was nice to nostalgically peruse my vacation photos with a pain au chocolat in one hand and a cup of coffee in the other.

Oh Japan, I miss you!

Yield: 16 pinwheels
250 calories per pinwheel
Active time: 20 minutes
Total time: 260 minutes

ingredients

the dough

1 cup lukewarm water

3 tablespoons granulated sugar

4 tablespoons butter

2 teaspoons vanilla extract

1½ cups all-purpose flour

3/4 cup wheat flour

3 tablespoons nonfat dry milk

1/3 cup potato flakes

1 1/4 teaspoons salt

2 teaspoons yeast

the filling

1 cup chocolate chips

1 can sweet condensed milk

preparation

1. In a 2 cup Pyrex bowl, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl with the dough hook attached  combine the remaining dough ingredients and yeast mixture.

3. “Stir” until a shaggy dough forms.

4. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until doubled in bulk, about 90 minutes.

6. Turn the dough out onto your counter top and roll into a large rectangle.

7. In a medium sized bowl, combine “the filling” ingredients and stir well.

8. Spread the filling over the half of the dough, taking care to stay away from the ends.

9. Form a jelly roll, being sure to tightly roll and to seal the seams.

10. Cut the dough into 16 even pieces by cutting the roll in a series of halves.

11. Place the pinwheels in a parchment lined pan, cover with plastic wrap, and set aside until very puffy, about 90 minutes.   

12. With about 30 minutes left in the final proof, preheat your oven to 350 degrees.

13. Bake until light golden brown, about 25 minutes. 

Original recipe found here.

triple berry clove scroll

Jack Frost nipping at your nose? Carolers outside your door?  This spicy bread is a great treat for any visitor. 

Yield: One scroll
3,320 calories per scroll
Active time: 20 minutes
Total time: 255 minutes

ingredients

the dough

2½ teaspoons yeast

1¼ cups lukewarm water

1 cup high gluten flour
2 cups wheat flour

1¼ teaspoons salt

3 tablespoons sugar

6 tablespoons butter, at room temperature

1/4 cup nonfat dry milk

1/2 cup instant mashed potato flakes

1 teaspoon ground cloves

1 teaspoon nutmeg

the filling

Jam, about 1½  cups

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine the remaining ingredients in your stand mixer bowl, pour in the yeast mixture, and “stir” until a shaggy dough forms.

3. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 7 minutes.

4. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until very puffy, about 90 minutes.

5. Turn the dough out onto your counter top, roll into a rectangle, evenly spread the jam over the dough, and form a jelly roll. Make sure your seams are sealed tightly. See “maple sticky buns” for more on rolling.

6. Form the jelly roll into a scroll, by tightly winding it around itself from the inside outwards.

7. Place the scroll on a parchment or silpat lined baking sheet, cover with plastic wrap, and set aside to rise until doubled in bulk, about 90 minutes.

8. With 30 minutes left in the final proof, preheat your oven to 350 degrees.

9. Brush the scroll with an egg wash.

10. Bake until deep, golden brown, about 45 minutes. You may need to tent the bread if it browns too quickly.

Original recipe found here.