Tag: Rolls

Fresh Shiitake Spring Rolls – Spoon Fork Bacon





We made these really beautiful and simple Fresh Shiitake Spring Rolls. Sometimes we can find those beautiful chamomile flowers at Trader Joes, but sometimes they have other edible flowers at your local grocery store by all the fresh herbs. I love this idea as a really nice appetizer for get togethers, you can definitely make these in advance. You also definitely don’t have to use any edible flowers, or specifically pink radicchio either. These will be just as tasty without them, just not as cute. 🙂 Enjoy!
♥ Teri







Fresh Shiitake Spring Rolls

Makes 12

Ingredients:
dipping sauce:
1 cup rice wine vinegar
2/3 cup granulated sugar
2 teaspoons sambal chile paste
1/2 serrano pepper, seeded and minced
1 garlic clove, minced
1/4 teaspoon peeled and minced ginger
spring rolls:
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
2 1/2 tablespoons tamari
1 teaspoon light brown sugar
24 Chamomile flowers
1 head of pink radicchio, leaves pulled apart
1 cup cooked cellophane noodles
1 carrot, peeled and thinly sliced
1 red bell pepper, thinly sliced
1/2 bunch mint leaves
12 (5”) rice paper wrappers

Directions:

1. For dipping sauce: Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and allow to cool completely. Stir in remaining ingredients and set aside.
2. For spring rolls: Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes. Add tamari and sugar and stir together until most of the liquid evaporates. Remove from heat.
3. To assemble: Dip rice paper wrappers in hot water for 1 to 2 minutes until soft and pliable. Lay wrapper flat onto a very lightly oiled surface. Tuck each side in by about 1/2 inch so you have two straight sides. Lay 2 chamomile flowers, back side up in the center of the rice wrapper and lay a leaf of radicchio over the flowers. Place a small amount of the remaining ingredients into the wrapper and tightly roll until sealed. Repeat until all wrappers and filling ingredients have been used. Serve with dipping sauce.

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Overnight Cinnamon Rolls – A Cozy Kitchen

I am currently writing this while it is hailing outside (!!) while a very vintage (circa 2011) episode of Real Housewives of New York plays on in the background. I guess you could say it’s a splendid, wonderful day filled with positivity and bright light!

These overnight cinnamon rolls are sooooo good. I’m not gonna lie, cinnamon rolls are a labor of love. They require two rises, making three separate components (the dough, the filling and the glaze), assembling, chilling, slicing, etc.

That’s why I am a firm believer of dividing the work in half. It’s like an interest-free loan when buying a high-ticket item, you know? If you do/pay a little at a time, it doesn’t sting as much!

I like to do three things the night before:
– Make the dough
– Make the filling
– Make the glaze

It makes it SO much easier the next day. You’ll still have work to do the next day, but dividing it by half makes it a breeze!

The next day you’ll have this on your to-do list:
– Assemble the rolls
– Slice up the rolls
– Let them rise
– Bake them
– Smother them with the glaze


See! So much better. Doing this all in one day (if you’re not a pro-baker and used to projects), might be a bit aggressive.

This dough is super versatile and I love the orange juice. I feel like it adds a nice element of tartness (of course, you can just use water).

For the glaze, I love using vanilla paste. It makes it so you can see the little speckles of vanilla and for some reason seeing vanilla speckles just makes me so happy.

Overnight cinnamon rolls that are ooey and gooey and soft. Make the dough the night before and allow it to rise in the fridge overnight. Assemble the next morning! 

CourseBreakfast, Dessert

CuisineAmerican, Breakfast

Keywordcinnamon rolls, make-ahead cinnamon rolls, overnight breakfast, overnight cinnamon rolls

Prep Time: 35 minutes

Cook Time: 25 minutes

1 hour 15 minutes

Total Time: 1 hour

Serving Size: 16 cinnamon rolls

Calories: 405kcal

Dough:

  • 1/4 cup lukewarm water or orange juice
  • 1 tablespoon active dry yeast
  • 2 3/4 cup all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1 1/4 teaspoon kosher salt
  • 3 large eggs, beaten in a bowl
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 1/2 cup unsalted butter, at room temperature, cut into cubes

Cinnamon Roll Filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1/3 cup ground cinnamon
  • 3 tablespoons light or dark brown sugar
  • 3 tablespoons white granulated sugar
  • 1 teaspoon pure vanilla extract or vanilla paste
  • Pinch kosher salt

Cream Cheese Glaze:

  • 2 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract or vanilla paste
  • Pinch kosher salt
  • 1 tablespoon heavy cream

To Make the Dough:

  • To the bowl with of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm water or orange juice. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive! 

  • To a medium bowl, whisk together the flour, sugar and salt. Mix in the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter. 

  • Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball. 

  • Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. 

To Make the Filling:

  • To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix and mash until the filling is completely smooth. 

  • *If you’re looking to save yourself a step in the morning, you can make this filling let it sit on the counter overnight so it stays softened. 

To Assemble the Cinnamon Rolls:

  • The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok. 

  • Roll the dough starting closest to you and going up. Divide the dough into two and transfer to a cutting board. Place it in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier. 

  • Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12, trimming the ends off. 

  • Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes. 

  • Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes. 

To Make the Cream Cheese Icing:

  • To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream. Beat for about 20 seconds. 

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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The Best Ever Overnight Cinnamon Rolls Recipe · i am a food blog i am a food blog

I’m a huge fan of cinnamon buns. Or cinnamon rolls. I’m pretty sure everyone I informally polled around here calls them cinnamon buns, but the internet tells me that everyone knows them as cinnamon rolls. I mean, cinnamon rolls makes a lot of sense because they’re literally rolled up. It might even make more sense than cinnamon buns, but I grew up knowing them as cinnamon buns, so I’m going to be sticking with that for now.

I always used to get so excited to go to the malls on the weekends when I was a little kid because it meant that our little family of four would all pile into the car and drive across the bridge into the city from the suburbs. Well, we would actually drive past the city into another suburb to go the giant mall. My parents did it because they met their friends there for coffee. Me and my brother tagged along because…well, we were kids. I would have tagged along anyways though because the mall is where I discovered the gloriousness that is the cinnamon bun.

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

For some reason we always got to the mall absurdly early. Early enough that the stores were closed but the food court was open, or on its way to opening. My parents and their friends would grab coffee and all the kids would run amok around the empty, sun-drenched food court, playing hide and seek and generally having the run of the place. It was there, in that suburban food court, that the siren scent of cinnamon buns called to me.

The sweet smell of brown sugar and cinnamon was intoxicating. The buns would bake and their buttery, characteristic aroma would float all over the mall. I would stand, with my nose to the glass of the area where they rolled up the buns. It always looked so fun to me. Giant sheets of pillowy dough, soft pliable butter, and clouds of cinnamon-sugar dust. I’d always beg my mom to buy me one but because my mom is a solid cinnamon hater – she hates it in everything and even doesn’t like the smell – she’d refuse. Luckily for me, the cinnamon bun store was still in its early incarnation and they would always sample buns in hopes that one taste would hook people and entice them into buying.

I’d hang out near the sample area, and take a toothpick – always the biggest morsel with the most frosting – run away with it, savor it in silence and then sneak back for more. I was hooked, so their marketing worked on someone, even though that someone was very small and didn’t have money to buy her own buns.

Even now, I have a soft spot for mall cinnamon buns. You know the ones: hot and gooey and sweet and slathered in cream cheese frosting. SO GOOD. I hardly ever buy them anymore but making cinnamon buns is one of my ultimate baking projects. They’re just so satisfying.

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

I went with what was touted as the “best” cinnamon roll recipe on the internet and I have to say, they didn’t disappoint. They were really, really good, and definitely the best ever overnight cinnamon roll I’ve ever made. The dough was plush and fluffy due to the extra egg yolk and the bread flour helped in adding that pleasant mix between chewy, soft and fluffy. Seriously addictive. For some extra cuteness, Mike suggested popping them into mugs to bake.

They were so cute and just the perfect thing for breakfast. Hope you guys get a chance to make these, maybe even for Christmas morning? That would be a super cute Christmas Eve project, making cinnamon rolls for Christmas day 🙂

Happy baking,
xoxo steph

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe | www.iamafoodblog.com

The Best Ever Overnight Cinnamon Rolls Recipe
makes 8 rolls


Dough:

  • 3/4 cup warm milk (110°F)
  • 2 1/4 teaspoons active yeast
  • 1/4 cup sugar
  • 1 egg plus 1 egg yolk, at room temp
  • 1/4 cup unsalted butter, melted and cooled
  • 3 cups bread flour
  • 3/4 teaspoon salt

Filling:

  • 1/4 cup unsalted butter, at room temp
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon

Frosting:

  • 4 oz cream cheese, at room temp
  • 3 tablespoons unsalted butter, at room temp
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

via Ambitious Kitchen

In the bowl of an electric mixer, add the milk and sprinkle on the yeast. Let sit until the yeast starts to foam, 1-2 minutes. Once foamy, stir in the sugar, egg, egg yolk, and melted butter. Stir in the flour and salt with a wooden spoon until everything comes together into a ball of dough.

Knead with the dough hook on medium for 8 minutes. The dough should be soft and slightly tacky. Alternately, knead by hand for 8-10 minutes on a floured surface.

Lightly oil and large bowl and place the dough inside. Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.

On a lightly floured surface, tip out the dough and roll out to a large, long rectangle, about 14 x 20 inches. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough. Roll into a tight roll, and cut into 8 even pieces. You can also make these in a pan: If using a 8 x 8 inch pan, cut into 9. If using a 10.5 x 7.5 inch ceramic baking dish, cut into 12 pieces.

Place the rolls into the mugs (or pan) cover loosely with plastic and let rise in the fridge overnight. Or, if you’re wanting to bake right away, cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled.

The next day, remove the rolls from the fridge and heat the oven to to let come to room temperature as the oven is heating up, about 30-45 minutes.

Heat the oven to 350°F. Bake for 25-30 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F.

While the rolls are baking, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until light and fluffy.

Let the rolls cool for 5 minutes, then frost. Enjoy!

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Roasted Sweet Potato Spring Rolls with Spinach

{Sweet Chili} Roasted Sweet Potato Spring Rolls

This is one of those recipes that has found a way into the rotation every winter. It’s a lovely mix of fresh ingredients with the feeling of a hearty lunch. Best of all, these spring rolls can be made up to 24 hours in advance making them perfect for lunches or even get-togethers.

Rice Papers

Rice papers are a pantry staple in my house. I want to know that if I have produce on hand, I could easily whip up a batch of spring rolls. I usually prefer these brown rice wrappers but they aren’t the friendliest version to start your rolling journey.

There are also discrepancies among different brands of regular rice papers. Some are too thin and tear easily while some have other ingredients outside of tapioca and rice. This older post about the differences can also be super helpful.

 

Older version: Noodles

This recipe has actually lived on the site for years but was one that needed a solid update. The original version called for using rice noodles with the sweet potatoes. While I still like this version, it’s heavier than these all veg and green version.

If you want to add rice noodles, cook according to the package, drain, and then rinse. Add a about ¼ to ⅓ cup of noodles to each other. I really like Annie Chun’s Maifun brown rice noodles. Beyond adding these noodles to the sweet potato rolls, they also work well as the basis for veg-heavy noodle bowls.

 

Heat Level

One thing to watch with this recipe is the spice-level. I like these spring rolls pretty spice so I use what feels like a decent amount of crushed red pepper. You can obviously use less or you can switch up the source of the heat.

If I have sambal oelek or a garlic-chili paste on hand, I’ll often use that as a substitute. If you’re not a fan of spice, ditch the crushed red pepper all together or go with ½ teaspoon.

 

Make into a Salad

If you’re not feeling confident in your rolling ability or can’t find the rice papers, turn this into a salad. The sweet potatoes and spinach make for a great salad combination. Use a ginger-based dressing to boost up the flavor.

 

Save for later/Make-ahead

Spring rolls can be made ahead of time, up to 24 hours. When I do this, I wrap them in a damp towel and place in an airtight container in the refrigerator.

Roasted Sweet Potato Spring Rolls with Spinach

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Description

These sweet potato spring rolls make for a delicious and vibrant lunch that is gluten-free and easily vegan.


Ingredients

8 rice papers

4 cups shredded spinach

1 medium sweet potato, peeled

1 bunch (8-10) scallions

1 clove garlic

2 teaspoons chili flakes

2 tablespoons honey or vegan-friendly sub

1 1/2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon toasted sesame seeds

pinch of salt

soy sauce, for dipping


Instructions

  • Preheat oven to 425˚F.
  • In a small bowl, combine the chili flakes, garlic, honey, vinegar, and salt. Cut sweet potato into long and thinner sticks (1/4″ thick). Slice the scallions lengthwise into quarters and roughly the same length as the sweet potatoes. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-30 minutes- sweet potato should be just beginning to brown. Remove from the oven and let cool slightly before assembly.
  • Roughly chop the spinach and place in a bowl.
  • Set up an assembly station with the slightly cooled sweet potatoes, spinach, sesame seeds, a bowl of warm water, and a cutting board.
  • Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with spinach and sweet potatoes. Sprinkle with the sesame seeds then roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  • Once done slice in half and serve with a little bowl of soy sauce.

Notes

The key with the rice papers is to not overly soak them before laying on the cutting board. They will continue to soften as you stack ingredients.

Keywords: vegetarian spring rolls, sweet potato spring rolls

 

 

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Chocolate + Orange Morning Rolls – A Cozy Kitchen

This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.

These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.

The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.

This recipe was living on this IG post, but IG decided that this recipe is way too long to fit into a caption—who knew?!

So, I decided to put it on this blog for easy-reading and printing!

Chocolate + Orange Morning Rolls

Chocolate + Orange Morning Rolls

Ingredients

    Dough:

  • 2 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 large eggs
  • 1/4 cup lukewarm water or warm milk
  • 8 tablespoons room-temperature unsalted butter
  • Spiced Chocolate Filling:

  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup cocoa powder
  • 3 tablespoons brown sugar
  • 3 tablespoons white granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground all-spice
  • 1/2 teaspoon salt
  • 1 ounce of Moser Roth milk chocolate, finely chopped
  • Zest from 1 naval orange
  • Cream Cheese Vanilla Glaze:

  • 2 ounces cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 1 tablespoon heavy cream

Directions

    Dough:

  1. In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don’t worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for about 5 minutes.
  2. Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 hours. If you want to to make this for ahead, you can cover the bowl with plastic wrap and transfer it to the fridge and continue with the recipe the next morning. Or, you can continue with it immediately.
  3. Chocolate Filling:

  4. In a bowl, mash all of the ingredients (except the chopped chocolate and orange zest) together until smooth.
  5. To Assemble the Rolls:

  6. Grease and line a 9 x 4-inch baking dish.
  7. On a liberally floured surface, dump the dough out and roll it into a 1/4-inch thick rectangle. Spread the filling evenly onto the rectangle and stop about 1/4-inch before you reach the edge. Sprinkle with the chopped chocolate and orange zest. Roll the rectangle tightly, in a horizontal fashion, into a log. Transfer the log to a lightly floured cutting board and transfer to the freezer (this will help when we cut and form the babka) for about 10 minutes.
  8. After the log has chilled, remove it from the freezer. Using a sharp knife, slice off the ends and discard. Slice the log into 3-inch pieces. Carefully transfer the rolls to the prepared baking dish. Cover with a clean kitchen towel and place in a draft-free place in your home until it doubles in size, about 1 hour.
  9. Preheat the oven to 350 degrees F. Bake for about 30 to 35 minutes, until lightly golden brown.
  10. To Make the Cream Cheese Vanilla Glaze:

  11. To the bowl of a stand-up mixer (you can use a hand mixer too), add the cream cheese, butter, powdered sugar and salt. Beat until smooth. Pour in the heavy cream and then beat for a full 2 minutes, until very fluffy. When the rolls come out of the oven, spoon the glaze/frosting on top. It’ll melt when it comes in contact with the warm rolls. YUM.

3.1

https://www.acozykitchen.com/chocolate-orange-morning-rolls/

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Chocolate + Orange Morning Rolls – A Cozy Kitchen

This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.

These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.

The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.

This recipe was living on this IG post, but IG decided that this recipe is way too long to fit into a caption—who knew?!

So, I decided to put it on this blog for easy-reading and printing!

Chocolate + Orange Morning Rolls

Chocolate + Orange Morning Rolls

Ingredients

    Dough:

  • 2 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 large eggs
  • 1/4 cup lukewarm water or warm milk
  • 8 tablespoons room-temperature unsalted butter
  • Spiced Chocolate Filling:

  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup cocoa powder
  • 3 tablespoons brown sugar
  • 3 tablespoons white granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground all-spice
  • 1/2 teaspoon salt
  • 1 ounce of Moser Roth milk chocolate, finely chopped
  • Zest from 1 naval orange
  • Cream Cheese Vanilla Glaze:

  • 2 ounces cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 1 tablespoon heavy cream

Directions

    Dough:

  1. In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don’t worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for about 5 minutes.
  2. Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 hours. If you want to to make this for ahead, you can cover the bowl with plastic wrap and transfer it to the fridge and continue with the recipe the next morning. Or, you can continue with it immediately.
  3. Chocolate Filling:

  4. In a bowl, mash all of the ingredients (except the chopped chocolate and orange zest) together until smooth.
  5. To Assemble the Rolls:

  6. Grease and line a 9 x 4-inch baking dish.
  7. On a liberally floured surface, dump the dough out and roll it into a 1/4-inch thick rectangle. Spread the filling evenly onto the rectangle and stop about 1/4-inch before you reach the edge. Sprinkle with the chopped chocolate and orange zest. Roll the rectangle tightly, in a horizontal fashion, into a log. Transfer the log to a lightly floured cutting board and transfer to the freezer (this will help when we cut and form the babka) for about 10 minutes.
  8. After the log has chilled, remove it from the freezer. Using a sharp knife, slice off the ends and discard. Slice the log into 3-inch pieces. Carefully transfer the rolls to the prepared baking dish. Cover with a clean kitchen towel and place in a draft-free place in your home until it doubles in size, about 1 hour.
  9. Preheat the oven to 350 degrees F. Bake for about 30 to 35 minutes, until lightly golden brown.
  10. To Make the Cream Cheese Vanilla Glaze:

  11. To the bowl of a stand-up mixer (you can use a hand mixer too), add the cream cheese, butter, powdered sugar and salt. Beat until smooth. Pour in the heavy cream and then beat for a full 2 minutes, until very fluffy. When the rolls come out of the oven, spoon the glaze/frosting on top. It’ll melt when it comes in contact with the warm rolls. YUM.

3.1

http://www.acozykitchen.com/chocolate-orange-morning-rolls/

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