Tag Archives: cinnamon

Make ahead Cinnamon rolls

5 Replies

These are the quickest cinnamon rolls to make, perfect for any celebration or occasion. 

For the dough,  you can place all the ingredients in the mixer and knead the dough without waiting to activate the yeast (when using the fast acting kind). So they come together fairly quickly.

Once filled and sliced, you can leave them out for a second rise and bake straight away or you can cover the cinnamon rolls tightly with cling film and leave them to rise overnight in the fridge.  This way you can bake the rolls fresh on Christmas morning.  You can also freeze them at this point. They keep in the freezer for at least a month.

From frozen you take them out the night before and defrost overnight in the refrigerator.
Before baking take the cinnamon rolls out of the refrigerator at least half an hour before baking.

INGREDIENTS;

Dough:

  • 150 ml. / 1/2 cup plus 2 tbsp. Milk, handwarm
  • 7 gr. / 2 tsp. Instant yeast
  • 30 gr./ 2 tbsp. sugar
  • 1 Large egg, room temperature
  • 30 grs. / 2 tbsp. soft butter
  • 450 grs. / 1 lbs. All purpose flour
  • 2.5 grs. / 1/2 tsp. table salt

Filling:

  • 60 grs./ 1/4 cup soft butter
  • 60 grs. / 1 /4 cup brown sugar
  • 15 grs. / 1 tbsp. Cinnamon

Frosting:

  • 225 grs. / 1 C. cream cheese, room temperature
  • 60 grs. / 1.4 C. Soft butter
  • 100 grs. / 1/2 – ¾ C. Confectioners sugar
  • ½ tsp. vanilla extract

INSTRUCTIONS;

1). Place all the ingredients for the dough in your stand mixer fitted with the hook attachment, turn on the mixer to medium and knead for. 7 minutes.
2). Cover the dough with plastic wrap or damp tea towel and let rise for an hour and a half or until double in bulk. 
3).Rol dough out to a rectangle of 40 cm x 30 cm. / 16″ × 12″ approximately (Horizontally from your perspective)
4).Spread the soft butter over the entire rectangle, then sprinkle with sugar and cinnamon.
5). Rol up as tight (and best) as you can. Slice with a sharp knife into 8 and place in buttered baking dish. Cover again with plastic wrap.
6).Leave to rise for 30 to 45 minutes until nice and big. Meanwhile pre heat the oven to 180C/350
7). Bake for about 25 minutes. Tent with aluminum foil if it gets a little dark. Remove from oven and let cool completely.
8). Mix the frosting ingredients together and spread over the cinnamon rolls.  Serve straight away.

Cinnamon Swirl Banana Bread

3 Replies

Cinnamon Swirl Banana Bread

The smell coming from the oven while this cinnamon swirl banana bread was baking was simply amazing.

This banana bread, with it’s incredible moistness and sweet banana flavor has tons of very very ripe mashed bananas, this is what makes the bread so sweet and moist and generally very yummy, also yoghurt for freshness (and less butter) and a cinnamon brown sugar swirl in the middle.
Lots of vanilla in it too, because I just love real vanilla, I love it almost more that chocolate.
Making this (and from this day forward your favorite 😉) banana bread is so simple. It’s very straight forward, however it is necessary to have all the ingredients at room temperature.
Get everything out, measure correctly and throw it together.
First mix the dry ingredients and set aside. Then in a stand mixer, mix the wet ingredients.
Mixing the dry with the wet should be done with a rubber spatula because over mixing will turn your banana bread into rubber. And that would be such a shame. Just about 8 strokes with the spatula until all the flour is absorbed. No more.

⏰ Prep time : 10 min
🍧 Cooking time : 40-45 min approx.
🍴 Makes : 1 loaf

INGREDIENTS:

• 2 cups (250gr.) all purpose flour or half whole wheat and have plain or even spelt flour.
• 1 teaspoon baking soda
• pinch of salt
• 1/2 teaspoon ground cinnamon
————————————–
• 3/4 cup (150gr. ) packed coconut sugar or regular light brown sugar
• 1/2 cup (115 gr.) unsalted butter, room temperature
• 2 large eggs, at room temperature
• 1 1/2 cups mashed very ripe banana (about 3 bananas)
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract
________________________
• 2 tbsp. coconut sugar or light brown sugar
• 1 teaspoon ground cinnamon

cinnamon swirl banana bread

Directions:

1. Preheat oven to 180°C/350° F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In the bowl of an electric mixer, beat the brown sugar and butter on medium speed until well blended and creamy– about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the mashed banana, yogurt, and vanilla. Mix on the lowest stand for just a minute or so.
6. Remove bowl from mixer.
7. Add the dry ingredients in one go and gently fold to mix with a spatula. Do not overmix. Just until all the flour is no longer visible, about 10 folds.
8. Mix the cinnamon and the sugar for the center swirl.
9. Spoon half of the batter into prepared loaf pan. Sprinkle the cinnamon-sugar in one straight line on the batter. Cover with more batter and make swirls or zig-zags with a knife.
10. Top with remaining batter. Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
11. Slice and enjoy.
12. Banana Bread will keep for about a week in an airtight container.

Enjoy!
Myra XO

If you make this, don’t forget to snap a pic and post it on Instagram. Remember to tag me in your picture @thecookingspoonblog so I can see your delicious creations.