2/3 cups of flour sifted (I used a small strainer and it works just fine)
2/3 cup of milk
2 tablespoons of soft butter
2 tablespoons of powdered sugar and honey for drizzling (optional)
Would also be great with some fruit compote, maple syrup, or baked apples with cinnamon
Steps:
1. Heat oven to 400 and butter the cake pans well.
2. Best eggs well, and then add remaining ingredients.
3. Once mixed well pour evenly into the two cake pans.
4. Bake for 20 mins at 18 mins. Then open oven to release some heat and turn down to 350. Bake an additional 8 to 10 minutes or until golden brown.
Enjoy!
If it begins to expand in the middle that’s fine! It will go down some when it comes out and will still be delish!When I took it out this is what I looked like.Honey and powdered sugar is usually are go to but you can get really creative with it!
First mix 1/3 cup of brown sugar and 1 teaspoon cinnamon together in a bowl; then set aside. In another bowl toss apples with the 2 tablespoons of brown sugar and 1 teaspoon cinnamon.
Beat the butter and the 2/3 cup of white sugar together in another medium bowl with an electric mixer until creamy. Add eggs and vanilla extract; mix well.
Whisk the flour and baking powder together in another bowl, then add to the butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
Pour half the batter into the prepared loaf pan then add half of the chopped apple mixture.
Sprinkle half of the brown sugar/cinnamon mixture on top of the chopped apple layer.
Pour the remaining batter, and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
Bake at 350 for 1 hour or until a toothpick comes out clean.
Note: comes out more of cake texture but still incredibly delicious!
Goes perfect with that morning coffeeWhat it looks like before going into ovenFresh out of the oven.
8 tablespoons of melted unsalted butter plus additional for spreading on pans
3/4 cup of whole milk at room temperature
3 1/4 cups of all purpose flour, plus additional for dusting
1 package instant dry yeast ( 2 1/4 teaspoons )
1 1/4 teaspoons of salt
Cooking spray
Just a bit of heavy cream (optional)
What You Need For The Filling:
1 cup packed of light or dark brown sugar
1 tablespoon ground cinnamon
Pinch of salt
2 tablespoons of melted unsalted butter
What You Need For Icing:
8oz of softened cream cheese
3 tablespoons of heavy cream
1/4 cup of unsalted butter
1 1/2 cups of powdered sugar
1 teaspoon of vanilla extract
Steps:
For the dough: in a large bowl whisk the egg yolks, whole egg, sugar, butter, and milk. Add 2 cups of the flour along with the yeast and salt; whisk until combined. Add the rest of the remaining flour (1 cup and 1/4). Begin to knead dough (will be a little sticky, add just a little bit of flour if necessary, I always add a little extra, like 1/4 extra.)Continue to knead until combined and doughy. (Dough should be stretchy. If kneading by hand, knead for about 20 mins)Lightly oil a large bowl and transfer the dough to the bowl, lightly oil the top of the dough, cover with plastic wrap and allow to sit out for 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix well and set aside.
Butter a 9 by 13-inch glass baking dish. On a floured surface shape the dough into a large rectangle. Brush the dough with the melted butter. Sprinkle the filling mixture over the dough, pressing the filling into the dough. Roll the dough into a tight cylinder. Using a sharp knife, slice the cylinder into 1 1/2-inch rolls; making 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.
Take the rolls from the refrigerator and place in an oven that is turned off. Fill a pan or pot of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; 30 mins or so.
Preheat the oven to 350 degrees.
Pour a little bit of heavy cream over each of the rolls, covering the bottom of the pan. (Optional; this gives a more buttery, doughy taste/texture. While without is more original)
When the oven is ready, place the rolls in the oven and bake until slightly golden on top; bake for 8 mins. Oven time may vary.
Mix together ingredients for the icing starting with whisking the cream cheese first, then adding the heavy cream, next the butter, then gently adding the sugar. Spread on cinnamon rolls. Allow to sit for 30 to 1 hour and then enjoy!
Note: whatever is not eaten make sure to refrigerate. When ready to eat pull out and allow to sit for 1 to 2 hours until at room temperature.
Additional note: try using vanilla spice eggnog instead of heavy cream! It’s delish!
Enjoy!
The dough after 2 1/2 hours. Ready to create and roll.Rolled up ready to sit overnight.After coming out of oven above boiling water. step 4.I’ve added a little bit of cream…….And I’ve added a lot…… but come out good.Naked without cream. It really depends on the texture you like. Without cream is more bread like, and with cream it more doughy.
The Wild Gems 