This recipe has been in my drafts for nearly 8 months. Last April I missed taking part in the mega BM and this was one of the recipes I prepared even before deciding not to take part. So I had it in the drafts and was waiting for a reason to post. This month’s Bread Bakers theme is international breads and what a perfect theme for this cinnamon rolls! So I decided to post these cute rolls this month. This month’s host Wendy of A Day In The Life On A Farm selected the theme International breads. And I can’t wait to see all the breads the members are going to post this month.
Posts tagged CINNAMON
I used to take part in Daring Baker’s challenges regularly but for some time, I have been away from it. And after a long time, I am here again with another Daring Baker’s Challenge. This month host Tandy Sinclair of Lavender and Lime suggested Twist bread. She gave the recipe for a savoury bread, but I chose to make a sweet filling instead. The bread dough is her recipe and only the filling differs. I don’t know how, but I have been making too many twisted rolls this month. After the shaped rolls I did last three days, here is one more bread shaped in form of a wreath.
After stopping regular baking of cakes, I am always in search of some snack for my daughter. She is so used to eating cakes, that nowadays, she misses them a lot. Even though I prepare cakes atleast once a month, she is still pestering me for cakes. That too, this February, I have baked two cakes and one mug cake, so this is the one month she has had so much cake to eat compared to previous month. As I love baking, I search for recipes with less butter and one such recipe is this whole wheat spirals. I saw this at Varada’s blog and had it book marked long ago. And now it is time I baked it.
For the fourth week of the month long Blogging Marathon, the theme is Breakfast Recipes around the world. Again I wanted to try some new recipes for this theme and my first dish comes from Germany. Apfelpfannkuchen also known as Dutch baby in US, this is a sweet pancake baked in oven in a iron skillet. Made mainly with eggs and apple, this pancake is soft, slightly custardy with a nice crispy crust. As you know I love baking without eggs and I really wanted to do this recipe. Though the egg version is so bit different to look at, this pan cake was so wonderful. I ate two wedges in a go and I am craving for one more. It is so soft, mildly sweet and the mild hint of cinnamon it absolutely lovely. If you have a cast iron skillet, do use it for baking. As I didn’t have I used a cake tin for baking. And for the substitution I used a secret home made ingredient. So, do you want to know about the secret ingredient? Read on to know about it. It is quite interesting.
We are here for the final post of the week. After posting four combination meals from different countries, for the fifth day I selected a very simple combination dish from Mexico. Though the procedure is quite simple, it tastes absolutely yum. This is the only dish among the five which was favoured by both hubby and Sruti. Though churro is said to be Mexican, there is still dispute going on for where it originated. Some say Portugal and some say Spain but now it is so popular in Mexico that you can get it every where. Churro is basically an egg based fried pastry. The dough is a choux pastry where milk, butter are brought to boil and then flour is added to it and whisked until cooked. Then eggs are added one by one to make the silky smooth dough.And they are finally deep fried in oil and mixed with cinnamon sugar.
For this month’s Baking Eggless Group Challenge, I wanted to select an easy yet so good looking bread. When I came across the Swedish Tea Ring aka Vetekrans, I know this would be it. The recipe is so much like the cinnamon rolls but it looks different. There are so many shapes you can make these rings and each and every ring I saw in google search was looking so good. But I canonly make two as the dough is for only two rings. Set your creativity while making these rings and you will be very much pleased. From the month of June, my oven has seen so many breads and my house smells like a bakery. During my childhood, I used to love the bakery smell and I would just love to go to the bakery to have a deep breath just like how Jerry goes behind the cheese aroma. But nowadays after baking daily, these aromas doesn’t excite me any more. Last week we made 4-5 cakes in a class and I couldn’t bear that smell. I just couldn’t beleive it. But still baking fascinates me and making these types of bread rolls excite me.
For this month’s Daring Baker’s Challenge, host of the month Shelley of C Mom Cook, selected Cinnamon rolls and provided us four variations of the recipe. One of the recipes was from The BreadBaker’s Apprentice by Peter Reinhart. I have purchased the book online before a year and I just love it. If you are very much interested in bread baking then it is the book you need. I have tried out a few recipes from the book and when I saw the recipe for Cinnamon rolls as the challenge, I felt that it was a good opportunity to try it out. And as usual I made the eggless version replacing the egg with my favourite egg replacer – yogurt/ curd.
For The Dough: