Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, June 25, 2018

Blueberry Crumb Bars

The month of June is flying by, making me feel like my perception of time is a bit distorted. With Fourth of July already next week, store retailers will soon begin making us think about the fall and winter or social media posts counting down the number of days to certain holidays. Yikes! What ever happened to savoring the season we are in? Just last week all of the herbs and perennials were finished being planted, the hanging baskets filled with flowy ferns were hung, and candles were put in all of the outdoor lanterns. I don't know about you, but this year, I am going to give summer all of the love and respect it deserves. I refuse to be rushed. Which means, amongst other things, the really cool, comfy hoodie and sweatpants I bought (had to have actually) in Martha's Vineyard will just have to wait to be worn until there is a chilly summer night (fingers crossed we have a couple of those this year). And, if for some reason I can't wait to wear them, I suppose I could always put them on and hangout in our chilly basement. Considering I am usually dripping wet after yoga and running, I doubt seriously you will find me sitting out on my back deck wearing my yet to worn Martha's Vineyard attire. The concept of patience and common sense sometimes creeps into my life every now and then.

If there is one fruit I look forward to eating and baking with every summer, other than peaches, it's blueberries. Big, ripe, sweet, beautiful blueberries. It might be my imagination, but summer blueberries look and taste different than the ones found in the grocery stores during those other 'we won't mention their names' seasons.

Apparently I love blueberries so much there are already sixteen recipes on the blog using them! These Blueberry Crumb Bars will bring that blueberry love number to seventeen. The more the merrier for any and blueberry lovers!

There is nothing fussy about making crumb bars. They pack all of the delicious flavor of a pie but without all the labor of love involved in the making of and rolling out a homemade crust. Although sometimes the urge to make a pie is too strong to resist. However, on those days where you crave the taste of homemade dough and baked fruit, and you don't have the time to make pie dough, make a crumb bar. Hey, make these crumb bars!

These Blueberry Crumb Bars are made with FRESH blueberries. Which means you can only make and enjoy them for as long as the blueberry season lasts where you live. 

The crust for these Blueberry Crumb Bars has a kind of, sort of close resemblance to shortbread. Once baked, it's dense and melt in your mouth sugary perfect. The dough for the crust is made in a (large) food processor. If you don't have one, it can be made in a bowl using a fork or a pastry cutter. Whichever method you use, you want your dough to be slightly moist, yet crumbly.

The juice and zest of one lemon gives the blueberry mixture some tartness, the sugar adds a little sweetness, the cornstarch acts as the thickening agent, and the cinnamon brings some warmth to the flavor of the blueberry layer in these crumb bars. Personally, I love pairing cinnamon with blueberries, but it's a completely optional ingredient. If you are a blueberry crumb bar purist, skip it. 

Two thirds of the dough is pressed into the bottom of a pan lined with parchment paper. To make things easier, I usually weigh out the dough and then divide it out. Once two thirds of the dough is pressed into bottom and slightly up the sides of the pan, the blueberry mixture is spread evenly over it. Rather than drop handfuls of the remaining dough on top of the fruit mixture, I like to squeeze some pieces of the dough together to help create a more textured finish to the crumb bars.

The Blueberry Crumb Bars bake in a preheated 400 degree (F) oven for 40 to 45 minutes or until the top layer is golden brown and the berries underneath are bubbling. Baking the crumb bars at a high heat helps to create a more 'crunchy' base and top. I had vacillated between baking them at 350 degrees (F), 375 degrees (F) and 400 degrees (F). After tasting them, I was so happy I trusted my instincts and went with the 400 degree (F) baking temperature. They came out perfect!

Allow the Blueberry Crumb Bars to cool completely before cutting them. They are actually easier to cut after they spend some time chilling in the refrigerator (at least four hours or up to overnight). 

I would say these Blueberry Crumb Bars are really good at room temperature, but they are GREAT chilled. So if you plan to make them for a picnic or next week's Fourth of July gathering, keep them well wrapped in a cooler. 

One of the best things about these Blueberry Crumb Bars is their versatility. They are great as an afternoon snack or dessert, but they are absolutely perfect for breakfast. Imagine starting one of your treasured summer days with a cup of coffee or tea and one of these heavenly Blueberry Crumb Bars. You may never want summer to come to an end. 

Blueberry Crumb Bars
Makes 24 two-inch squares

3 cups (390 g) all-purpose flour
1 cup (200 g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup plus 2 Tablespoons unsalted butter, chilled and cubed
1 large egg and 1 large egg yolk
1 teaspoon vanilla
2 Tablespoons granulated sugar (for sprinkling on top of bars before baking)

4 cups fresh blueberries
1/2 cup (100 g) granulated sugar
4 teaspoons cornstarch
Finely grated zest of one lemon
Juice from one fresh lemon
pinch of kosher salt
1/2 teaspoon cinnamon (optional)

1. Stir together the blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon in a medium-sized bowl.

Crust and Assembly
1. Preheat oven to 400 degrees (F). Prepare a 9"x13" baking pan with non-stick spray and parchment paper. Set aside.
2. In a medium sized bowl, whisk together the flour, sugar, baking powder, and kosher salt.
3. Pour dry ingredients into the bowl of a large food processor and add butter. Process until mixture looks crumbly.
4. Add the egg, egg yolk, and vanilla to the flour/butter mixture. Process until the dough starts to come together.
5. Press two-thirds of the dough into the bottom and slightly up the sides of the prepared pan.
6. Pour the blueberry mixture over the dough layer.
7. Sprinkle the remaining one-third of dough over the top of the berries. Note: Squeeze small amounts of the dough as you sprinkled to create a bumpy textured finish to the bars.
8. Sprinkle 2 Tablespoons of granulated sugar over the top.
9. Bake for 40-45 minutes or until the top crust is golden brown and berries look thickened.
10. Place baking pan on a cooling rack. Let the bars cool completely in the pan. Cover and then refrigerate for at least 4 hours or overnight.
11. Remove the blueberry crumb bar slab from the pan. Cut into either squares or bars in desired size. 
12. Serve bars chilled. Store any uneaten bars covered in the refrigerator.

Notes: (1) If you don't want to make the full 9"x13" pan version, cut the recipe in half and use an 8"x8" baking pan. Baking time will be reduced to 30-35 minutes for this sized pan. (2) You can cut the bars after they have cooled to room temperature completely, but they are so much easier to cut after they have chilled.

Azaleas blooming in Little Compton, RI (June 2018)

Tuesday, March 27, 2018

Blueberry Dutch Baby with Blueberry Sauce and Toasted Almonds

Earlier this week my twenty something year old niece called to say she had booked a flight and would be home for the Easter weekend! Hearing this news was like winning the lottery without having bought a ticket! Now only if her brother would surprise us all and fly home for the weekend too! Between their college schedules and living their new post-collegiate lives in two different states, it's been a long time since we have been all together for Easter. And an even longer time since we celebrated the holiday with a holiday feast and egg hunts. As exciting as this news was, I learned something else this week. Something that made my heart equally happy. When you unexpectedly learn the holiday memories created and experienced over the years continue to be remembered (without any prompting), your heart swells with joy. My heart swelling happiness came when my niece said she was expecting to see a lamb butter and chocolate covered poundcake eggs on the table along with an Easter Egg hunt having only pink and purple eggs. You see, when my niece and nephew were growing up, the Easter egg hunts were always ones where plastic eggs in every color were filled with coins and/or candy and hidden in the yard or in the house if the weather wasn't cooperating. There was one year when my then three year old niece walked right past the blue, orange, green, and yellow eggs nesting in plain view, putting only the pink and purple ones into her basket. That year I had to ask her five year old brother if he would give up his pink and purple eggs to his sister. I was simultaneously surprised but yet not surprised at all that he did. It would be one of the many times over the course of their lives thus far where they have unselfishly did something for the other. I think if you randomly ask some parents (or their aunts and uncles) what makes them proudest of their children, the answers for most of them might not only include a listing of their athletic, academic, or professional accomplishments. I am guessing most of their answers would also stories of the times their child(ren) demonstrated a character trait or value in unexpected moments. Grades on a report card, records set on the athletic field, or titles or awards earned in the workplace matter only for short periods of time in one's life. Possessing the character traits of kindness, thoughtfulness, generosity, unselfishness, honesty, fairness, integrity, and empathy matter throughout the course of one's life. As those are the things really defining who we are along with being a reflection of the many things we learned or observed growing up. 

Speaking of memories, meals are another way we create them. Dutch Babies make for incredibly memorable meals. Since the inception of this blog, I have shared five recipes for both sweet and savory Dutch Babies. This one will make it an even half-dozen. Clearly I have a thing for Dutch Babies. On the savory side there has been only one posting: the Herbed Parmesan Dutch Baby with Tomato Jam. All of the other dutch baby recipes have been on the sweet side: The Caramel Apple Dutch Baby ala Mode; the Dutch Baby with Creme Fraiche and Fresh Berries; the simple, unadorned Dutch Baby, At Last; and, even a Blueberry Dutch Baby. But this Blueberry Dutch Baby with Blueberry Sauce and Toasted Almonds is its' own unique version of one of my most favorite breakfast/brunch dishes. If you are looking to make new memories this Easter, make this Dutch Baby.

Unlike all of the other Dutch Babies served with fruit, this one has blueberries both infused into the batter along with being topped with them. The topping in this case comes in the form of a simple, easy to make homemade blueberry jam. If you love blueberries, this Dutch Baby has your name on it. 

I was a bit heavy handed with the blueberries when I made this Dutch Baby. I used almost 1 1/2 cups. Which may have been a half cup too much. So the recipe below recommends using only one cup of fresh blueberries. If you want to go full throttle with 1 1/2 cups, wait until after you make it with only one cup. You can always sprinkle a half-cup of fresh blueberries on top of the baked Dutch Baby.

The easiest way to make the batter for the Dutch Baby is to put all of the ingredients, except the blueberries of course, in a blender. Give a whirl for 45-60 seconds and it's done. After making a number of Dutch Babies over the years, I have learned two things. The first is let the batter rest for 10-15 minutes before pouring it into the pan. The second,  more valuable lesson, is to make the make the batter the night before. Giving it a whirl in the blender just before pouring into the hot pan. The resting time seems enhance the 'puffiness' of the baked Dutch Baby.

Using a technique shared by another blogger, the cast iron pan was placed in a pre-heated 450 degree (F) oven for 20-30 minutes. When the butter hits this really hot pan, it will sizzle, slightly brown and melt almost instantly. The lightly browned butter adds yet another flavor dimension to this dutch baby. Immediately after the butter melts, pour in the batter and and quickly get the pan back into the oven.

Baking time for this Dutch Baby is 20-25 minutes. Wait until you get close to the 20 minute mark before opening up the oven to check on it. You know it's done when the sides have puffed up and are golden in color. Additionally, the center of the Dutch Baby will have risen slightly and firmed up a bit. The weight of the blueberries will cause this Dutch Baby not to rise as high as those where the fruit is added after the baking process. Not to worry, it will still be a sight to behold when you bring it to the table.

A light dusting of confectionary sugar is all this Blueberry Dutch Baby needs. 

Finish with several dollops of the Homemade Blueberry Sauce and some lightly toasted sliced almonds and your Dutch Baby is ready to serve.

Don't forget to bring the extra blueberry sauce to the table when serving the Dutch Baby. To take it a bit over the top, you could finish the Dutch Baby with some lightly sweetened creme fraiche. But trust me when I tell you it is so blueberry-icious good it doesn't even need it.

There are several differences between this Blueberry Dutch Baby and the other one posted to the blog. Not only does is there a tad bit more sugar in the batter, but the addition of the cinnamon sends this one to a new level of delectableness. 

Forgive me if I am being a bit redundant, but everyone should own at least one cast iron pan. Why? Well because they make the absolutely best Dutch Babies. And a breakfast, birthday celebration, or holiday brunch doesn't get any better than when it includes a Dutch Baby. Especially this impressive, easy to make Blueberry Dutch Baby with Blueberry Sauce and Toasted Almonds. Bring it to any table, stand back, and enjoy the proverbial drop the mic moment.

Happy Easter everyone! May your baskets be overflowing with eggs in all of your favorite colors!

Blueberry Dutch Baby with Blueberry Sauce and Toasted Almonds
Serves 2 starving people, 4 hungry people, or 6 able to show restraint people

Blueberry Dutch Baby
3/4 cup (100g) all-purpose flour
3 large eggs 
3/4 cup (6 ounces) whole milk
1 teaspoon vanilla
1/3 cup (66g) granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh blueberries
4  Tablespoons unsalted butter, cut into four pieces
Confectionary sugar
2-3 Tablespoons sliced almonds, lightly toasted
Optional: Lightly sweetened creme fraiche.

Blueberry Sauce

1 1/2 cups fresh blueberries
1/2 cup water
1/2 cup caster or granulated sugar
1 1/2 teaspoons freshly squeezed lemon juice

Blueberry Sauce
1. In a small saucepan, combine the blueberries, water, sugar, and lemon juice.
2. Bring mixture to a boil. Allow to boil for several minutes.
3. Reduce the heat to low and continue to cook until the sauce has thickened (approximately 10-15 minutes).
4. Transfer to a serving dish.

Dutch Baby
1. Preheat oven to 450 degrees (F). Place a 10-11 inch cast iron pan in the oven for 20-30 minutes. 
2. In a blender, whip the milk, eggs, vanilla, sugar, salt, flour, and cinnamon for approximately 45-60 seconds. Allow mixture to rest for 10-15 minutes before adding the blueberries. Note: If not using immediately, cover and store in the refrigerator. Add the blueberries right before ready to add the batter to the pan.
3. Carefully remove pan from oven and add butter. As soon as butter has melted immediately pour the batter into the hot pan. Quickly return the pan to the oven and bake until the sides are puffed up and golden brown (approximately 20-25 minutes).
4. Remove the Blueberry Dutch Baby from the oven and place pan on a wire rack. Lightly dust with confectionary sugar. Spread a couple of tablespoons of the homemade blueberry sauce on the bottom of the Dutch Baby. Sprinkle with toasted almonds. (See notes below for an alternative presentation.)
5. Serve immediately. Don't forget to bring the remaining blueberry sauce to the table. 

Notes: (1) Batter can be made the night before but without the addition of the blueberries. Briefly pulse in the blender before pouring into the hot pan. (2) Use a 10 inch to 11 inch cast iron pan for this recipe. (3) Cover and refrigerate any leftover blueberry sauce. It's great on pancakes, waffles, and even ice cream. (4) For an over the top Blueberry Dutch Baby serve with lightly sweetened, lightly whipped creme fraiche. After lightly dusting with confectionary sugar, drop dollops of the creme fraiche on the just out of the oven Blueberry Dutch Baby before dropping dollops of the blueberry sauce. Finish with a sprinkling of toasted sliced almonds. (5) To make the lightly sweetened creme fraiche, whip together 8 ounces of creme fraiche, 2 Tablespoons of freshly squeezed lemon juice, and 3 Tablespoons of confectionary sugar. Beat until the mixture hold soft peaks. Keep refrigerated until ready to serve if make in advance.

Sunrise in South Carolina 

Wednesday, February 21, 2018

Avocado Toast with Poached Eggs

Schmearing or putting thin slices of a rich, buttery avocado on toast hardly seems worthy of a blog post. Although in my defense, I am not the first one to do so and probably will not be the last. Because when something is healthy, slightly indulgent, simple to make, a significant departure from a traditional breakfast, and beautiful on a plate, it seems justifiable to talk about. There are hundreds of 'recipes' (using the term loosely) out there for avocado toast. In reality they are merely multiple ways of showcasing the current obsession we have with the avocado. One that doesn't seem to have an expiration date.

Some claim we have the Australians to thank for this essentially open faced sandwich. But others aren't so quick to give them full credit for a culinary 'invention' believed to have been around for awhile. Regardless of where the concept of putting avocado on bread came from or where it first appeared on a menu, there is one thing we might all be able to agree on. It's insanely delicious. Making it worthy of all of the hype this no clear end in sight 'food' trend has been receiving.

Given the choice of slathering your toast with butter or "nature's butter", which would you choose? I suppose the answer depends in part on deciding whether your choices are influenced by their nutritional value. Would knowing an avocado has 'twice the potassium of a banana, are packed with fiber, help lower levels of bad cholesterol and have powerful anti-aging properties' sway you one way or other? Until any new nutritional researcher debunks all of these claims,  choosing"nature's butter" seems like one of the easiest choices to make.

Topping the avocado with a poached egg (or over easy egg if that's what you like) makes it feel more like a complete meal, and less like you are eating avocado bruschetta for breakfast.

If you haven't yet jumped on the avocado toast bandwagon, one with a significant social media presence, there is still time. 

Avocado Toast with Poached Eggs 

1 ripe avocado, halved, seed removed, thinly sliced
1 lemon, halved
Everything Bagel Seasoning Blend (from Trader Joe's or make your own)
2 pieces of  rye, pumpernickel, whole grain or sourdough bread, toasted
1 or 2 poached eggs (or over easy eggs)

1. Before removing the sliced avocados from their skin, squeeze half of a lemon over each one. Place on toasted bread.
2. Sprinkle with Everything Bagel Seasoning Blend and top with a poached egg (or over easy eggs).
3. Serve immediately.

Notes: (1) You could also mash up the avocado and spread on the toast. Squeeze the lemon juice into the mashed avocado. Sprinkling with the Everything Bagel Seasoning Blend after the mashed avocado is spread on the toast. (2) If you can't find or don't have a Trader Joe's near you, make your own everything topping. A recipe for one can be found on this Everything Chicken Puffs link.

Tuesday, February 6, 2018

Cinnamon Rolls

For years I have yearned to make homemade cinnamon rolls. Tender dough swirled in cinnamon, topped with a creamy, gooey, slightly tangy cream cheese icing makes them comfort food irresistible. Convincing myself they were cumbersome and complicated to make, I put them on the list of 'maybe someday when I am ready'. Over the past couple of months the universe seemed to be sending me reminders of the promise I had made. Photos of drool worthy cinnamon rolls were popping up in my Instagram feed and recipes for them were in at least three of the last cookbooks I had recently purchased. It was becoming more and more difficult to ignore the 'signs' more than subtly suggesting time had come for me to stop using 'maybe' as an excuse for not keeping a promise. When looking in the mirror, even my alter ego was telling me to stop playing the 'maybe' game. Either put the cinnamon rolls on the 'will definitely make' or 'will definitely not make' list. But don't let them stay in recipe limbo or turn into a cinnamon roll tease. 

Someday finally came this week. And you know what I discovered? I was wrong about believing Cinnamon Rolls were cumbersome and complicated to make. Don't get me wrong, they aren't easy, but they aren't exactly rocket science difficult either. All it it took was making them to realize my thoughts and perceptions about them were flawed. Denying myself as well as my friends and family the pleasure of enjoying a sweet, warm out of the oven, sinfully delicious, homemade Cinnamon Roll seemed to be for naught. But I am not going to whine about all the years of going without cinnamon roll bliss. Delirium has a way of making you see things differently. Trust me when I say these cinnamon rolls will have your head spinning and heart racing. And that's just from taking in their intoxicating aroma while they are baking.

I can't even begin to tell you how many cinnamon roll recipes I have looked at over the years. Too many. Up until I recently discovered the sweet dough recipe shared by Sarah Kieffer in her cookbook "The Vanilla Bean Baking Book", did my dough-making fears lessen. I would be lying if I didn't say I have always been a little intimidated working with yeast based doughs. They are one of those things I feel are a little outside of my baking comfort zone. However, this dough made me feel differently. Not only does it come together relatively quickly, it can (and probably should) be refrigerated overnight. Which means you don't have to get up at one o'clock in the morning if you want to serve fresh, hot out of the oven Cinnamon Rolls for a late morning breakfast or brunch. But more on the essentially no-knead dough making process later.

I had a good feeling about these Cinnamon Rolls even before they went into the oven. 

From the ingredients used to the assembly process, there are a number of variations to all of the cinnamon roll dough recipes out there. This one uses instant dry yeast (not rapid rise), honey (instead of sugar), eggs, whole milk, unsalted butter, all-purpose flour, and kosher salt. 

The dough is literally made in less than fifteen minutes. Which includes the time you need to assemble all of your ingredients. Once made it rests for a total of two hours before being refrigerated overnight. Over the course of the two hours of rising time, the dough is gently pulled up and rolled over itself every thirty (30) minutes. And that's it! Note: The dough could be used right away (after the initial 2 hour rise) if necessary, however, it is much easier to work with after it has been refrigerated overnight.

Whenever I make a batter or a dough for the first time, I put it through the 'taste test'. I take a bite of the raw dough. If it doesn't taste good, I know the final product won't either. But if it tastes good, even great, I know it will be even better when baked. This dough passed the taste test with flying colors. 

On a lightly floured surface it rolled out beautifully. 

Another one of the variations in the Cinnamon Roll recipes I had found was the filling. Some called for melted butter, some for room temperature butter; the amount of cinnamon ranged from a couple of teaspoons to two full tablespoons; and some used additional spices (e.g., nutmeg, cardamom). I knew I wanted these Cinnamon Rolls to have a strong, bold cinnamon flavor. One tablespoon of cinnamon didn't seem like enough and two tablespoons almost seemed to be too much. But rather than compromise, I decided to take a leap of faith and use two full tablespoons of cinnamon along with a 1/4 teaspoon of nutmeg. It would now be hard to settle for a cinnamon roll made with one tablespoon of cinnamon after tasting these.

Remember how I told you that you didn't to get up one in the morning to have them ready for a late morning breakfast or brunch? Well that's still true. But after removing the dough from the refrigerator, you are about 3 and a half hours away from serving them. But it's not a labor intensive 3 and a half hours.

After rolling out the dough, slathering on the cinnamon sugar filling, cutting into 12 even pieces, and placing on a parchment paper lined baking sheet, the rolls are lightly covered with plastic wrap for a second rise. This time it's only ninety minutes and you don't have to do anything.

In a preheated 350 degree (F) oven, the cinnamon rolls bake for 27-32 minutes or until the rolls are golden in color. 

Once out of the oven, the cinnamon rolls rest for only five minutes before the icing is lathered on. 

Like the recipes for the dough and the filling, there were also a number of variations for the icing. Some called for using only cream cheese, some called for using both butter and cream cheese. I decided to go with the 'more is better' and went with the butter/cream cheese option. 

If there was one thing I would change about the icing it would be making more of it. Either increasing the recipe by half or maybe even doubling it. 

One bite of these Cinnamon Rolls and I was in heaven. The dough was moist and sweet, the cinnamon flavor was just right, and the icing complimented the roll perfectly. You need to make them. The return on the investment of your time will be worth the risk of taking on your dough making, cinnamon roll making fears.

"If we wait until we are ready, we will be waiting for the rest of our lives." If I had waited until I was ready to make these Cinnamon Rolls, more than likely I would have never made them. Worse yet, I would have never experienced the thrill of making of them. Sure, the taste of them was beyond amazing, exceeding all of my expectations. But the process of making Cinnamon Rolls, well, words can't fully explain what that felt like.

Cinnamon Rolls (Blended and adapted Cinnamon Rolls recipes from the cookbooks "The Vanilla Bean Baking Book" and "Bravetart: Iconic American Desserts")
Makes 12 

4 large eggs, room temperature
3/4 cup whole milk, warm (110-110 degrees F)
1/4 cup honey
4 cups (512 g) all-purpose flour
2 1/4 teaspoons instant dry yeast
2 teaspoons kosher salt
10 Tablespoons (142 g) unsalted butter, room temperature, cut into 1 inch pieces

Cinnamon Filling
1/2 cup (8 Tablespoons, 113 g) unsalted butter, room temperature
3/4 cup (172 g) firmly packed light brown sugar
2 Tablespoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt

1/2 cup (8 Tablespoons, 113 g) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 cup (113 g) confectionary sugar, sifted

1. Grease a large bowl with butter.
2. In a large measuring cup. combine the honey, eggs, and milk. Stir just until blended. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, mix together the flour, yeast and salt. Stir on low speed to combine.
4. Add the egg mixture to the flour mixture. Mix on low speed just to combine.
5. With the mixer on low, add the butter, one piece at a time.
6. When all the butter has been added, increase the speed to medium and beat the butter into the dough until all the little butter pieces have been incorporated (approximately one minute).
7. Transfer the dough to the prepared bowl. Note: The dough will be slightly sticky. You will need a spatula to scrape the dough into the bowl. Cover with plastic wrap, place in a warm place and let rise for 30 minutes.
8. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it over itself. Turn the bowl, repeat and fold again. Continue 6-8 more times, until all the dough has been folded over itself. Re-cover the bowl with plastic and let rise for 30 minutes.
9. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. 
10. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

Cinnamon Filling
1. In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg and salt.
2. Using a hand mixer, beat on medium speed until creamy. Set aside.


1. In the bowl of a standing mixer, combine the cream cheese, butter, and vanilla. Beat until smooth and well blended (approximately 2-3 minutes).
2. Add the confectionary sugar and kosher salt. Beat until smooth, fluffy, and creamy. Transfer to either a small bowl or pastry bag. Set aside. Note: Recommend making the icing while the cinnamon rolls are baking. 

1. Line a 9"x12" baking pan with parchment paper. Grease the sides of the pan with butter. Set aside.
2. Remove the dough from the bowl, shape into a ball, set on a lightly floured surface, lightly top with flour, cover with a light weight towel and let it come to room temperature. Approximately 60-90 minutes.
3. Roll the dough out to a 16"x12" rectangle. Spread the cinnamon filling evenly over the dough. 
4. Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and positing the dough seam side down.
5. Using scissors or a sharp knife, cut the dough into 12 equal pieces. Transfer the pieces to the prepared pan. Note: Cut off the uneven edges of the rolled dough before cutting them into 12 pieces.
6. Cover the pan loosely with plastic wrap, set in a warm place and let the dough rise until doubled (approximately 1 to 1 1/2 hours). Note: My rising time was 1 1/2 hours.
7. Preheat oven to 350 degrees (F).
8. Remove the plastic wrap and bake the cinnamon rolls for 27-32 minutes, rotating the pan halfway through until the rolls are golden in color. Note: My baking time was 32 minutes.
9. Transfer the pan to a cooling rack and let sit for no more than 5 minutes. Note: If you like your cinnamon rolls to have more of a crispy crunch to them, wait at least 15 minutes before spreading on the icing. However, would recommend spreading it on while still warm to create the softest, gooey-est cinnamon rolls.
10. Using an offset spatula or knife, spread the icing over each of the cinnamon rolls.
11. Serve immediately. 

Notes: (1) If like your Cinnamon Rolls slathered with more frosting, double the icing recipe. You won't be sorry. (2) The dough and icing recipes were adapted from "The Vanilla Bean Baking Book" and the cinnamon filling recipe was adapted from "Bravetart: Iconic American Desserts". (3) I used a 128 g per cup ratio when measuring the all-purpose flour. The original recipe called for a 142 g per cup ratio. (4) Instant dry yeast comes in granular form. Do not substitute rapid rise yeast for it. (5) If by any chance you have any left, cover them tightly and reheat for about 10 seconds in the microwave. The icing will melt a bit, but they will be warm bites of pure gooey deliciousness.

Images from the Mystic Seaport Museum, Mystic, CT (November 2017)