Scandinavian Cinnamon Roll Recipe … a classic!

Scandinavian Cinnamon Roll Recipe … a classic!

My Mom’s side of the family is famous for these and they show up at many family events.  Out of the whole family my Aunt Anne seems to make them the most, they are her speciality, she can probably make them in her sleep by now.  Growing up I was always envious of her kids (my cousins) because they probably got to enjoy these luscious cinnamon rolls every Sunday for breakfast because she made them so much.  However reflecting back and knowing my Aunt Anne as well as I do, she probably gave most of them away due to her generous heart.    So let’s get to it, Aunt Anne this post is for you!

Scandinavian Cinnamon Rolls:  Ingredients,  yields 24 rolls.

  • 4 Cups of Flour
  • 1 Teaspoon of Salt
  • 1/4 Cup Sugar
  • 1 Cup of Butter – the real stuff
  • 1 Package of Dry Yeast ( 2 1/4 tsp)
  • 1/4 Cup of Warm Water (around 90-100 degrees)
  • 3 Egg Yolks (beaten)
  • 1 Cup of lukewarm milk (around 90-100 degrees)

Filling Ingredients:  Butter and Cinnamon Sugar Mixture, to be made after dough refrigeration rise.

  • 4 tablespoons of butter – melted and set aside
  • Mix the below together and set aside:
  • 1/2 Cup Sugar
  • 1 1/2 – 2 teaspoons of cinnamon (really you can add more or less depending on how much cinnamon/sugar you want in your rolls)

Frosting Ingredients:  To be made while rolls are baking in oven and applied after your rolls cool slightly. 

  • 3 Cups of confectioners Sugar (Powder Sugar)
  • 4 teaspoons of Butter
  • 3 teaspoons of Vanilla
  • 4 tablespoons of Hot Water – I nuked my in the microwave to get it good and hot, it helps to melt the butter and give the frosting a very creamy look

Directions

Add flour, salt, sugar to a large bowl and cut in butter with pastry blender until mix looks like cornmeal.

Scandie 1

Then dissolve the yeast in the 1/4 cup of warm water (around 100 degrees).  This step activates the yeast, in the picture below you can see the active yeast working and rising up.

Scandie 2

Next add the activated yeast mixture, egg yolks, and warm milk to the flour mixture (the stuff that looks like cornmeal).  Beat well until all ingredients are incorporated.  I used my mixer but you can also stir by hand.  See below once it is fully incorporated it will clump nicely together that is due to all that delicious butter we cut in!

Scandie 3

Next step is to chill the dough overnight in a airtight container in the refrigerator or refrigerate for a minimum of 4 or 5 hours.  I used a tupperware container.  This gives the yeast time to do its thing during a slow ferment process.  Below are my before and after overnight refrigeration shots.

Scandie 4

After the dough has risen grease your muffin pans to hold 24 rolls.  Mix together your cinnamon sugar filling from above ingredients and melt your butter, 4 or 5 tablespoons should do the trick, but if you need more, just melt more as needed.  Roll 1/2 of the dough into a rectangle that is 12×10 inches (put the remaining dough back in the fridge until ready for use). I cheat because my pastry mat  has measurements but you can also use a ruler.  Then brush the top with melted butter and sprinkle with half of your cinnamon sugar mixture. See this step below.

Scandie 5

Beginning at the wide side, roll as jelly roll.  Once the dough has been rolled, you now have a “dough log roll”.  Using a knife gently nick the top of the log roll and measure out roughly 12 1 inch sections.  Note: do not use the knife to cut the log, it will crush it.  Once the tops have been nicked, pull out a piece of string.  I used all-purpose thread I keep handy for button emergencies.  Cut a nice long piece of string.  Then work the sting under the dough log roll to your first marked nick, then cross the string at the top and pull thru the dough to cut.  This gives you a clean cut with our crushing the log roll.  Once cut place into your muffin pan.  Continue to until all sections have been cut and placed into muffin pan.

Scandie 6

Then repeat this entire process with the second half of dough, netting 24 cinnamon rolls.  Once all dough has been rolled and cut, cover and let rise in warm (70 degrees-ish) room for about one hour.  Note:  the dough will almost double in bulk, but will only rise slightly.  Preheat oven to 375 and bake for 15-20 minutes or until golden brown.  If you have a convection oven, use it, it browns doughs beautifully.  Warning:  Watch rolls after 15 minutes as they can go from perfect to burnt in a matter of a minute.  If they look done pull them.  Each oven is a bit different.  Below is the before while rising and after baked in oven.

Scandie 7

While the rolls are baking I mix together the frosting, ingredients and measurements above.  Dump the confectioners sugar, butter, and vanilla into a bowl then add 3 to 4 hot tablespoons of water.  Mix until smooth and creamy.  If it seems a bit too runny add a bit more of the powder sugar, if too dry add a small amount of water until you have a nice and smooth butter cream look.  See below for beginnings of the frosting mixture.

Scandie 8

Last but not least frost.  After the rolls have cooled for about 5-7 minutes begin to frost.  You want them warm, so the frosting will melt into the roll, but not so warm the frost drips off.  Frost each roll, then make a pot of coffee and enjoy the fruits of your labor.  Well at least that is what I did.   They go delicious with coffee or milk!  Final product below.

Scandie 9

Few Tips:

  • Please do not be intimidated by this recipe.  It has lots of steps, but each step is not too complicated.
  • I would give this a medium difficulty, due to the steps and time, but the reward is worth it.
  • They are Huz approved as well as Grandma approved.  We shared our bounty with Huz’s Grandma because she loves cinnamon rolls!

Please let me know if you have any questions or comments!  Enjoy ~ Megan

Advertisements

Rhubarb Crunch!

This recipe comes from Huz’s Mom and is one of our favorites this time of year because rhubarb is fresh and in season!  I just made my first round of crunch today for dinner and thought I would share.  I hope you enjoy this seasonal classic as much as we do.  Also make sure you check out the “few tips” at the end of the post for the recipe variations.  Lets get to it…

Topping – Mix together in a bowl and set aside:

  • 1 cup flour
  • 1/2 cup melted butter
  • 3/4 cup oatmeal
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • pinch of salt (like 1/16 of a tsp) literally a pinch

Cut/Slice:

  • 4 Cups of sliced rhubarb, set aside

Filling:

  • 1/2 c sugar
  • 2 TBLSP of Cornstarch
  • 1 C. Water
  • 1 tsp Vanilla
  • Zest of 1 lemon (the lemon part is optional but it adds good flavor).

Directions:

Boil together sugar, cornstarch, water, vanilla and optional lemon zest until runs clear and starts to thicken. Watch closely, it happens quickly.  Once it starts to thicken, remove from heat and add 4 cups of diced rhubarb (I do heaping 4 cups).  See picture below.

rhubarb crunch 1

Next, pour into a 9×9 pan, I grease it with a bit of pam.  Then sprinkle the topping over the top and bake at 350 for 45 mins.  See pre and post oven pictures below.

rhubarb crunch 2

Few Tips:

  • Delicious served warm with vanilla ice cream …
  • Variation: Sub the rhubarb for blueberries – also berry good!  🙂
  • Variation: Add some fresh Michigan strawberries to the rhubarb mixture when they are in season (soon!!!)

Please let me know if you have any comments or questions! Enjoy ~ Megan

Very Vanilla Cupcakes with French Silk Frosting

One of the things I enjoy about Wednesday nights during this school year is church class.  I teach 10 very rambunctious 3rd & 4th graders.  Each week this class gives me my dose of kids and craziness, usually by the time I arrive home I need a beer.  Good thing we have started to brew our own, but I digress…  The class theme this year is wholly healthy, meaning we get both spiritually and physically healthy and usually a snack too as it is difficult to work on an empty stomach.  The snack each week varies from raisins, to apples, muffins, brownies, pretzels, etc.  When I am in the mood to bake a tried & true recipe or a new recipe they make for great taste testers.

Earlier this week I received my Taste of Home magazine and while checking it out spotted a recipe I had to try out, Very Vanilla Cupcakes.  I have been in a “cakie” mood lately so maybe that is why this recipe stuck out, or maybe because I was trying to think of an idea for church class this week… so with the outside temperature being like 5 degrees, I fired up the oven and gave this recipe a try.

Very Vanilla Cupcake as is, before frosting.

Very Vanilla Cupcake as is, before frosting.

Very Vanilla Cupcake Ingredients:
3/4 cup unsalted butter, softened (Megan Note: I used salted as that is what I had in the house and just decreased my salt a pinch)
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour (Megan Note: If you use an all purpose flour decrease to 2 1/8 cups to keep it from drying out)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk (Megan Note: I used 2% and they turned out great)

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

They turned out delicious.  Unfrosted they had a bit of a pound cake flavor, but still needed frosting.  The recipe in the article calls for a buttercream frosting but after Huz and I tried the cupcake plain we knew a buttercream wouldn’t do for us chocolate hounds so we decided on french silk chocolate frosting.  This is a frosting recipe that brings back memories of my Aunt Beth and whopper cake (will have to share this one later), here is her frosting recipe:

Very Vanilla Cupcake frosted with french sillk frosting.

Very Vanilla Cupcake frosted with french silk frosting.

French Silk Chocolate Frosting:
2 2/3 Cup Confectioner Sugar
2/3 Cup Butter
2 OZ melted unsweetened chocolate
3/4 teaspoon of vanilla
2 tablespoons of Milk

In a bowl blend sugar, butter, chocolate and vanilla on low speed.  Gradually add milk and beat until smooth and fluffy. Spread.

Overall I would call this new recipe a success, and it will be added to my collection.  I think the rich yellow cake recipe I have which is used to make whopper cake with this frosting is still the best, but this is a nice second.

Happy baking!

PS: I just got word church class is canceled tonight, something to do with lake effect snow advisories and the temperature reading around 5 degrees!  Well I know whopper cake freezes well with this frosting, so here is hoping these freeze well too for next week (waste not want not).   My taste testers have no filter so we will find out their thoughts next week…  If for some reason they freeze for crapola I will be sure to let you know!  Cheers…