Anabelle's Bakery

Tag: recipes

  • Cinnamon Rolls

    From: Bake with Zoha 

    Makes 12 Rolls 

    Ingredients: 

    Dough: 

    1 1/3 c whole milk (320g) 

    4 t instant yeast (active dry yeast) 

    ½ c granulated sugar (100g) 

    5 c all-purpose flour (650g) 

    2 large eggs – room temp 

    2 t salt 

    ½ c unsalted butter – room temp (113g – 1 stick) 

    Filling: 

    ½ c unsalted butter – softened (113g – 1 stick) 

    1 c brown sugar – packed (200g) 

    2 Tbls Cinnamon  

    ¾ t salt 

    Assembly: 

    ½ c heavy cream – room temp (120g) 

    Cream Cheese Frosting: 

    4 oz cream cheese – room temp (113g) 

    ¼ c unsalted butter – room temp (56g) 

    ¼ c heavy cream (60g) 

    1 c powdered sugar (100g)  

    Instructions: 

    Dough: 

    1. Warm milk (1 1/3c) to 100 degrees  
    • (About 20 seconds in microwave. Don’t be afraid to get your instant read thermometer out. The milk needs to be between 100-110 degrees to bloom the yeast. If it’s too cold, the yeast won’t activate. If it’s too hot, it’ll kill the yeast) 
    1. Add to stand mixer bowl with the yeast (4 t) and let sit about 10 minutes.  
    • (mixture will be foamy and with smell like bread) 
    1. Add the rest of the dough ingredients to the bowl. Stir together with a rubber spatula until ingredients are combined. 
    • Sugar (½ c) 
    • Flour (5 c) 
    • Eggs (2) 
    • Salt (2 t) 
    • Butter (½ c) 
    1. Kneading with Stand Mixer – use the dough attachment (hook), turn to medium high speed (6-8) for 7-10 minutes. The dough should pull away from the edges of the bowl and become stretchy.  
    1. Spray a glass bowl with olive oil and cover with a clean tea towel or cling wrap. 
    1. Rest in a warm place for 60-90 minutes.  
    • If your house runs cold, a great place to rise dough is in your oven with the oven light on. If your oven is running, set the dough on top of the oven.  
    • Dough should double in size and will spring back when pressed gently.  

    Filling: (10-15 minutes before dough is done rising) 

    1. Mix the butter (½ c), brown sugar (1 c), cinnamon (2 T), and salt (¾ t) together.  
    • If it’s tough to mix, microwave 5 seconds and try again. You don’t want the filling to be liquid so make sure the butter doesn’t melt.  

    Assembly: 

    1. Spray 9×13 pan with olive oil. 
    1. Punch down risen dough and turn out onto a clean floured surface. Using a rolling pin, roll dough into a 12”x18” rectangle. 
    • You can use your hands as well, I just have better luck with a rolling pin 
    1. Spread filling across dough, getting it all the way to the edges.  
    1. With the short side facing you, cut the dough into 1” strips. This will give you 12 rolls. Roll the stripes into rolls and add to your pan.  
    • Using a pizza cutter is the easiest way to do this.  
    • If you don’t have a pizza cutter, you can always roll your dough before cutting it. If you do it this way, I recommend using dental floss to cut rolls. When using a knife, it’ll flatten the rolls.  
    1. Once all rolls are in the pan, rest in the same warm spot again for 30-45 minutes.  
    • They will puff up and should spring back when you poke them 
    1. Preheat Oven to 350 degrees. 
    1. Pour heavy cream (½ c) over the rolls and then put in the oven. 
    1. Bake 22-25 minutes. Rolls should be lightly browned. 
    • They will be gooey – so as long as they’re lightly brown, they should be good to take out.  
    1. Let rolls rest 10 minutes.  

    Frosting: 

    1. While rolls are resting, make the frosting.  
    1. Mix cream cheese (4oz), butter (1/4c), heavy cream (1/4c) and powdered sugar (1c) until smooth. 
    • Don’t feel like you need to add all the sugar. I usually end up adding ½ – ¾ cup because I like the tang of the cream cheese.  
    1. Spread onto rolls while they’re still warm.  

    ENJOY!  

    Take a picture of your creation and share with me!

  • Red Velvet Crinkle Cookies

    From: SOFI – Broma Bakery  

    Makes 24 Cookies 

    Ingredients: 

    • ½ cup unsalted butter (1 stick) 
    • ¾ cup light brown sugar, packed 
    • ½ cup granulated sugar 
    • 2 large eggs, room temp 
    • 2 teaspoons (t) vanilla extract 
    • ½ teaspoon (t) red food coloring (I used gel) 
    • 2 cups all-purpose flour 
    • 1/3 cup cocoa powder 
    • 1 ½ teaspoons (t) baking powder 

    Coating: 

    • ½ cup granulated sugar 
    • ½ cup powdered sugar 

    Directions: 

    1. Preheat oven to 350 degrees and line your baking sheet with parchment paper.  
    1. Cream butter (1 stick), brown sugar (3/4c), and sugar (1/2c) in a large bowl until it’s all combined. Scape your bowl down, mix again if needed. Add your eggs (2) 1 at a time to the bowl and mix well after each. Add your vanilla (2t) and food coloring (½t). Mix until it’s all the same color.  
    1. While your wet ingredients are mixing, combine your dry ingredients and stir. Flour (2c), Cocoa (1/3c), Baking powder (1 1/2t). Add your dry ingredients into your wet ingredients. Make sure to go slowly so your dry ingredients don’t “poof” out of the bowl when you start mixing.  
    1. Add granulated sugar to one bowl and powdered sugar to another bowl. Use a cookie scoop to get a Tablespoon (T) sized ball of dough. Roll it between your hands until it’s round. Drop into the bowl of granulated sugar and coat it. Once it’s coated, drop it into the bowl of powdered sugar. Put it on your lined cookie sheet. Place about 1 inch apart.  
    1. Bake for 9 minutes. Once it’s done, take it out and let it rest on the cookie sheet. It will continue to bake on the counter. Once it’s cool enough to pick up without the bottom falling apart, it’s good to be taken off your cookie sheet.  
    1. Enjoy a warm cookie with a cold glass of milk.  

    Take a picture of your creation and share it with me!