Renegade Rolls (Scrumptious Cinnamon Buns)
On my daughter’s first day of summer, we celebrated by making homemade cinnamon rolls (her choice). We made fun pineapple drinks, like the ones we had in Costa Rica, and sipped on those while cooking.
My nieces joined us after a while to help us with the process.
I originally got this recipe from a Lancaster County Amish cookbook and I’ve adapted it over the years. The smell of these alone will send the family running wild-eyed to the kitchen.
When our last child was born, I told my husband and family by baking dozens of these babies, and at the bottom of the plate I hid a laminated little sign that said, “Here’s to one last bun in the oven!”
Dough:
2 pkgs. yeast
1 c. lukewarm water
1 tsp. sugar
1 cup milk, scalded and cooled
1/2 c. butter
3/4 c. sugar
1 1/2 tsp. salt
2 eggs
7 c. flour
Pour yeast into a container with the lukewarm water. Add the tsp. of sugar and let stand 5 min. Scald the milk and let cool to lukewarm.
Cream together butter and the 3/4 c. sugar and salt. Slowly add the eggs, one at a time. Add the yeast mixture and milk. Gradually add the flour.
Let rise until double the size. Roll out the dough and brush with melted butter. Sprinkle with brown sugar and cinnamon.
Roll the dough, starting with the furthest edge out, toward you. Keep the roll as tight as possible. Cut the pieces and place in a pan. Let rise again.
Bake at 375 degrees for 15 min. If not done, check every 5 min. more.
Icing:
2 lbs. powdered sugar
1/2 c. + 1 tbsp. milk
3/4 stick butter, warm and softened
1/4-1/2 c. brewed coffee (depending on how strong you like the coffee flavor)
1 tbsp. vanilla extract
1 tsp. cinnamon
sprinkle of sea or kosher salt
Wisk together the powdered sugar, milk, butter, coffee, vanilla, cinnamon, and salt until smooth.
Pour onto the rolls while still warm, saving a little. After the rolls have absorbed some of the icing, pour on the rest (or I like to do this to each on the individual plates).
Scones – not just for the Brits!
Looking for an easy, whip-it-up breakfast, brunch, or snack idea? Look no further than my FAVORITE dried cherry scones! They are simple to make and simply de-lish!!!!!
The scone process is easier than you think. Watch…..
Mix the dry ingredients together.
Cut in the butter. I do this with two knives, slicing back and forth.
Add the wet ingredients.
Stir in the dried fruit or nuts.
Shape into a ball on a floured surface, or on a Silpat.
Flatten the dough into a disc and cut into wedges.
Place the wedges on a cookie sheet.
Brush with egg whites, cinnamon-sugar, or whatever the recipe says to put on top.
Bake and Voila! Fresh and easy~
I even freeze half of them on a cookie sheet before baking and
save them in a ziplock for another day.
Here’s the recipe!
Cherry Scones
- ¾ cup dried sweet cherries
- 1 cup boiling water
- 3 cups all purpose flour (I often substitute half whole wheat flour, but if you do this, add a bit more liquid.
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ½ cup butter, softened
- 1 egg, separated
- ½ cup sour cream
- ¾ cup half and half
Soak cherries in boiling water for 10 minutes. Drain and set aside.
Combine flour, sugar, baking powder, salt and cream of tartar in a large bowl.
Cut in butter with a pastry blender or knife.
Combine egg yolk, sour cream, half and half, and almond extract.
Add to flour mixture and stir until soft dough forms.
Turn out dough onto a well-floured surface and knead gently 6-8 times.
Knead in cherries until evenly distributed.
Divide dough in half and shape into two balls.
Put each ball into a 6-inch circle.
Cut each into 6 wedges with a sharp knife.
Place scones on a lightly greased baking sheet.
Beat egg white until foamy.
Brush the top of the scones with egg white and sprinkle with sugar.
Bake at 400 degrees for 15-20 minutes.
Serves 12
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