cinnamon350A little twist from “normal” cinnamon rolls, still the same goodness :-)

I omit the icing to cut some calories 🙂

2 1/4 teaspoons active dry yeast
1/4 cup warm water
8 ounces sour cream
3 Tablespoons granulated sugar
2 Tablespoons organic shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 to 3 1/4 cups all-purpose flour
For Filling:

2 Tablespoons butter, softened
1/3 cup packed brown sugar
1 heaping teaspoon ground cinnamon
For Icing:

3/4 cup confectioners’ sugar, sifted
2 to 4 teaspoons water
1/8 teaspoon vanilla extract (could use a little more if you wanted)
How to make it:

In a large bowl, dissolve yeast in warm water.  In a small saucepan, combine sour cream, granulated sugar, shortening and salt.  Heat gently over medium-low heat, stirring, until warm (about 120 to 130 degrees F.) and shortening is almost melted.  Stir in baking soda.
Stir sour cream mixture and egg into yeast.  Mix in 2 1/2 cups flour.
Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough.  Cover and let rest for 5 minutes.  Lightly coat a twelve cup muffin pan with cooking spray.

On a lightly floured surface, roll dough into an 18×12-inch rectangle and spread with softened butter.  Combine brown sugar and cinnamon and sprinkle evenly over dough.

Roll up, jelly roll style, and slice into twelve 1 1/2-inch wide pieces.  (Using unflavored dental floss the best tool for this.)  Place each bun, cut side down, on baking tray.  Preheat oven to 400 degrees F.  Cover and let rise in a warm place until 1/4 to 1/2-inch above top of cups, about 45 minutes to an hour.

Bake for about 12 to 15 minutes or until golden brown.  Remove buns from pan.  (You can freeze at this point and then re-warm before icing and serving.)
Combine confectioners’ sugar, vanilla and enough water to make an icing, of drizzling consistency and drizzle over rolls.  Eat them warm.


Cheese Butterhorn Rolls

April 1, 2008


This is my husband’s newest favorite. He said he likes it because it is fluffy, cheesy and yummy 🙂

I think it has something to do with either the butter and/or the cheese I used. It smells really good especially when it is still warm 🙂

It takes time to raise because the butter amount is quite high, so be patient and you will earn your reward with a nice soft yummy rolls 🙂

To make this you need:

200 ml milk
50-60 gr castor sugar
1 pack instant yeast (about 7-8 gr)
500 gr high protein flour (bread flour)
1/2 tsp baking powder
1 tsp salt
125 gr butter
50 grated old cheese (like parmesan or gouda for example)
2 eggs
Bread improver (optional but recommended, use as the package direction)
3 tablespoons butter, softened (to spread on the rolls)

1 egg to brush the rolls


Melt the butter and milk.
Dissolve the yeast and 1 teaspoon of the sugar in the warm milk-butter mixture, let it sit for about 10 minutes until it’s frothy.

Beat the eggs,  sugar and salt together.
Combine the yeast mixture and egg mixture.

Sift the flour and baking powder together and add to the wet mixture. 
Add the cheese into the mixture.
Stir until combined then cover and refrigerate overnight.

Divide dough into fourths and roll out on a floured surface.
Spread top surface of the rolled out dough with the soft butter.
Cut triangles (pie piece shaped) pieces and roll up from larger to small end.

Place rolls on a baking sheet, brush with egg wash and allow to rolls to rise for 3 to 4 hours. 
Bake rolls in a preheated 200 degrees C oven for 5 to 10 minutes or until golden brown.


December 21, 2007


This is another assignment for KBB (

Source: The Perfect Cookbook. David Herbert. Viking. Victoria, Australia. 2003

Pizza base

1 sachet (@ 7 g  or ¼ oz or 2 tsp) dry insant yeast
1 tsp sugar

2 ½ cups bread flour (high-grade flour)
2 Tbs olive oil

Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.

Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.

Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size.

Preheat the oven to 210C (415F, Gas Mark 6-7).

Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.

Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.