Maple, Pumpkin-Pomegranate, Sticky Orange

This week on Sweet Rolls that Rock - I would like to share some awesome links and recipes from bloggers online. Please try these or rock out to your own awesome combination.

-cKp (cUteKittypUnk)

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This last weekend I finally tried the famous cinnamon rolls from The Pioneer Woman. Ree Drummond says that this is the recipe her Mom made growing up for good friends at Christmastime. And this is the tradition she carries on - it's this recipe that has won her friends and influenced people. And I'm sure that Dale Carnegie couldn't agree more! Or he could agree more... what is the proper English term for he totally would agree? Probably - at least, I totally agree!




These are Ree Drummond's cinnamon rolls - her's sure look purdy!
photo credit: The Pioneer Woman

  Ree's recipe makes a good 48 large rolls from my experience. But beware, I used an onlineconversion calculator to figure out some of the amounts - and that is where I went wrong. How is this possible? Well, apparently, the weight to volume or volume to weight in dry areas is different from humid areas. I live in a humid area. So, when 9 cups flour read less than 1 kilo in the online conversion calculator - it is really more accurate to just measure out 9 cups. Because it was more like 1.5 kilos or so. Anyway, that is probably also where I went wrong with the powdered sugar as well. Difficult thing to figure because 1 bag of powdered sugar is not possible in the Netherlands. I've only ever seen powdered sugar sold in cylander containers that measure by weight 250 grams. I used two of them - but I think I could have easily used three and come up with a more dense frosting, like pictured above. Mine turned out more like a glaze, when poured onto the hot rolls - it disappeared - but the flavor was divine - or sinful? Whatever, it was good!

The thing that makes this better than your average cinnamon roll - is that she is very, very generous in her use of sugar, butter and cinnamon. The maple-coffee glaze/frosting is an extra bonus of pure yumminess. I highly recommend this recipe. Ree - you rock - and your rolls rock, too!

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I follow Oh She Glows in my google reader. I like this blogger Angela Liddon because she makes the most delicious looking foods - and they are all vegetarian, too. Last night while browsing through my google reader I found that she has posted the most delicious variation on pumpkin cinnamon rolls. She has a nice tutorial and great photos, too. And she's gotten very creative with her rolls, too. She has suggested having a "'Build your own' Cinnamon Roll Party!" What a fantastic idea! She set out pre-baked pumpkin pie filled rolls that you could top with a variety of frostings: Pumpkin glaze, Cream Cheese, Chocolate Ganache or Bourbon Espresso; and for the toppings: Pomegranate, Granola, Chocolate or Icing Sugar.  Let's take a look at what she put together:

Photo credit: Oh She Glows

I'm loving the look of "The Hippie" but "The Romantic" is very pretty, too. Angela, your Pumpkin Pie Cinnamon Rolls are definitely above average. A+ for you and your creativity. You Rock!

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Earlier this year, I stumbled upon a very talented young baker. You may have heard of her: Elissa of 17 and Baking. She writes so poetically. She is young but she seems so grown up in her observations of people and places. It's really nice to read her stories. Sometimes, I can identify with her. She's now 18 and off to University from one side of the country to another. I can identify with that. I was once 18 and left home to venture out and find myself and build some dreams. She also has very nice photography - always very nice photos of yummy things she baked. Here is a nice roll she baked and blogged about earlier this summer.

Photo credit: 17 and baking

Orange-Cinnamon Honey Sticky Buns. Elissa describes it like this "The glaze is so sinful but so good. All those bad-for-you ingredients come together in a thick, sticky sauce – nutty and buttery and deep. It’s poured into the pan and the buns are snuggled right on top. Then you pop the pan into the oven the next morning and wake up to a honey and citrus spiced kitchen. You couldn’t ask for more."

I will nod my head and agree with you. Thanks for sharing these rolls with us Elissa. You Rock! And sticky orange buns definitely Rock!

Coco-nana-nut + Dulce de Leche Sweet Rolls

My one public follower, Lisa, suggested sweet rolls with banana and dulce de leche. Well, I aim to please. I made them.

Did I like them? Not really. I could like them eventually with a few changes I'm sure. You see, I didn't like the banana. I might like it better if the banana in the filling is made into some kind of pudding or custard. Because I like bananas in banana bread and I like bananas in general - I like bananas in ice cream - that is especially good... but hot bananas in these rolls was kind of weird to me. Also, the next day when the roll was tested at room temperature - the banana slices were a bit like - how do you say it - like when a banana is left out and browns a bit - they tasted like that - like baby food or something...

 Hey Lisa - when you had that spanish pastry... how was the banana cooked into it? Maybe I've presented it here in the wrong way. Some people like baked bananas - not me - not really. I loved the nuts - gave it the perfect crunchiness... I really liked the toasted coconut... Any suggestions on how to combine the banana in a good way - please feel free to comment. I did like the banana - butter glaze - that went with it quite well.

The Recipe for 12 rolls:

DOUGH
1/2 tablespoon active dry yeast
3/4 cup warm light coconut milk
1 egg, beaten
1/4 cup melted margarine or oil
3 cups BASIC ROLL MIX
additional flour, if needed

FILLING
1 to 2 tablespoons melted butter
2 tablespoon fine white sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 medium banana, thinly sliced
1/4 cup chopped roasted hazelnuts (or macadamia's)


TOPPING

Prepared Dulce de Leche caramel jam



GLAZE

Combine 1 to 2 tablespoons melted butter with 1/4 medium banana, smashed with fork and 3/4 to 1 cup powdered sugar and blend together. Then add enough coconut milk to make smooth glaze.

ADDITIONAL TOPPINGS

chopped roasted hazelnuts

toasted shredded coconut



Step 1: Dissolve yeast in warm coconut milk.

Step 2: Blend in egg and melted margarine.

Step 3: Add BASIC ROLL MIX 1/2 cup at a time, blend well to make soft - not too sticky dough.

Step 4: Knead 6 to 8 minutes - adding additional flour if necessary.

Step 5: Butter bowl. Add dough ball, turn to butter top. Cover with plastic wrap and let rise till doubled.

Step 6: Punch down. Roll out into rectangle. Spread with butter. Sprinkle cinnamon-sugar mixture and divide bananas over top. Add chopped roasted hazelnuts if you like it nutty. Roll up, seal seems and cut into 12 equal slices - about 1-inch each. Place on prepared baking sheet.

Step 7: Let rise again in warm place. Then make indentation with spoon and fill up with Dulce de Leche - about 1 heaping tablespoon in each roll.

Step 8: Bake 15 - 22 minutes in preheated oven (175C - hot air oven), till golden brown.

Step 9: Remove from oven and serve as is or if desired drizzle with Banana-butter glaze, toasted shredded coconut and chopped roasted hazelnuts.

~~Thanks for the suggestion Lisa. Visitors - be sure and check out Lisa's blog - she bakes cookies - sweet sugar cookies!