Wow, I can't believe it's been so long since I've posted anything. I'm writing today's post from a sunny but very windy part of Holland. Yep, I'm across the pond, enjoying a nice vacation, visiting relatives :o)
This month's recipe for the
Avid Baker's Challenge are the
Overnight Cinnamon Buns. I had the pleasure of baking these rolls with my friend and talented baker & blogger, Karen of
Bake My Day. We baked these buns together (without the "overnight" step) and she also brought a starter for a Garlic Bread she had blogged about recently. You can find her post (+ recipe) on the Garlic Bread
here (be prepared to drool if you like caramelized garlic - I know I did) :o)
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| Overnight Cinnamon Buns |
If you'd like to join the ABC bakers and bake along with us from Flo Braker's book, Baking for all
Occasions, please email me. My email address can be found in my blog profile. Thanks! :o)
The dough was initially pretty runny but both Karen and I agreed to only add 1-2 Tbsp of flour, fearing that the dough would be dense otherwise. The dough itself smells great. It has small specks of orange zest in it. The filling with its (dark) brown sugar, cinnamon, nutmeg and cloves, had a wonderful aroma too.
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| What a rise, huh!! |
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| Lots of melted butter |
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| Dark brown sugar, cinnamon, nutmeg and cloves |
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| I believe that using floss gives you the neatest slices. Here you see Karen giving it a try. She too liked it a lot! |
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| These took 30 minutes in my oven |
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| Look at that soft and tender interior. Bon appetit! |
Final thoughts/tips:
- I'm sure the "overnight" step is a great way to make these rolls ahead of time, but I'm glad it worked the "normal" way too.
- I forgot about the nuts in the filling so I sprinkled some chopped toasted almonds on top of the icing which worked great too (I'm allergic to macademia nuts so I subbed an equal amount of almonds - by weight).
- My mom and I loved these rolls. They're tender, soft, sweet (but not too sweet), nutty, spicy, with a hint of orange. Really really good! I put the leftovers in the freezer.
- Lowered the baking temperature to about 360 F or so (400 F sounded too high to me).
- Changes: no nuts in the filling (instead I sprinkled them on top of the icing), used dark brown sugar in the filling instead of light brown sugar, and used just a pinch of ground cloves instead of the required amount.
- Check out what the other ABC bakers thought about this recipe: ABC blog roll.
enjoy Holland! Your cinnamon rolls look yummy, I bet the orange is a great compliment to the cinnamon. I love how springy your dough looks!
ReplyDeleteThese look delicious! I'm just starting to get back to baking (and hopefully blogging) so these are on my list.
ReplyDeleteHolland! How wonderful! Your rolls look lovely. I'm definitely intimidated.
ReplyDeleteIt looks great Hanaa. How fun it is to bake with a blogging buddy. Enjoy your vacation!
ReplyDeleteFantastic. I'd love to try it with the overnight step, too, because I always dither about making breakfast for weekend company--mostly because I'm too bleary-eyed on Saturday morning.
ReplyDeleteDelicious looking cinnamon buns! I love the picture of the dough risen and overflowing from the bowl!
ReplyDeleteEnjoy your time in Holland!
Finally back from camping! I was so happy with the batch of cinnamon rolls I took along, they were excellent! I've tried a lot of different recipes but this one is definitely high on my "keepers"list.
ReplyDeleteLoved seeing you and baking together Hanâa, really had a wonderful day! Thanks again, hugs for you and your mom!
After seeing yours, I have to make these. I haven't use the book in such a long time and I see the wonderful recipes you have made.
ReplyDeleteWhat glorious cinnamon rolls, Hanaa! I hope you're having fun on your vacation!
ReplyDeleteI have missed you:). These cinnamon rolls look yummy!
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