Cinnamon Buns

Today we made Cinnamon Buns!

1 envelope yeast, 1/4C warm water, 1/2C sugar, 5-6C flour, 3 eggs, 1/2C skim milk

Filling: 3T cinnamon, 3T brown sugar, 2T butter, melted

In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Cinnamon Buns

Add some flour and sugar.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Add remaining ingredients, except for filling, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Place in greased bowl. Turn over once. Cover bowl with plastic wrap.

Cinnamon Buns

Cinnamon Buns

Chill dough overnight. Punch down dough. Stir filling ingredients together.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Roll out or stretch about 2T dough on a floured surface, to about 1/4″ thick.

Cinnamon Buns

Spread filling on top, leaving a little margin around the sides.

Cinnamon Buns

Roll up.

Cinnamon Buns

Place on greased cookie sheet. Repeat with remaining dough. Cover sheet with plastic wrap and let rise 1 hour.

Cinnamon Buns

Preheat oven to 350.

Cinnamon Buns

Remove plastic wrap. Bake 10-15 minutes or until browned.

Cinnamon Buns

Chocolate Rugelach

Today we made Chocolate Rugelach!

1C butter, 8 oz cream cheese, 2C flour, 3T sugar, 1/4t salt, 1t vanilla, 12 oz chocolate chips, melted; 1/2C walnuts, coarsely chopped

Stir together flour, sugar and salt.

Chocolate Rugelach

Chocolate Rugelach

Cut in butter and cream cheese.

Chocolate Rugelach

Chocolate Rugelach

The dough will get crumbly and then get sticky. Knead until just combined. Shape into a large rectangle. Wrap in plastic wrap and chill for at least 2 hours or up to 1 week.

Chocolate Rugelach

Preheat the oven to 350°F.

Chocolate Rugelach

Divide dough in half. Put the second half back in the fridge. Melt chocolate.

Chocolate Rugelach

Roll out about 2T of the first half of the dough on a floured surface. Spread chocolate on top. Sprinkle on a few walnut pieces.

Chocolate Rugelach

Chocolate Rugelach

Roll up.

(Or– with a serrated knife, cut out a triangle 1″ X 2″ about 1/2″ high, and spread chocolate on top. Sprinkle on walnuts. Roll up.) Repeat with the rest of the dough. Place on greased cookie sheet.

Chocolate Rugelach

Repeat with second half of dough. Bake 15-20 minutes or until lightly browned.

Chocolate Rugelach

Cinnamon Walnut Brittle

Today we made Cinnamon Walnut Brittle!

2T butter, 1T cinnamon, 3/4t baking soda, 1 1/2C sugar, 1/4C light corn syrup, 1/4C water, 2C walnuts, 1/2t vanilla

In bowl, stir together cinnamon and baking soda. Cook sugar, corn syrup and water over high heat to a rolling boil.

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Reduce heat to medium-high and cook, stirring occasionally until a candy thermometer reads 260F (hard ball stage), 10-15 minutes.

Mocha Gelato

Add walnuts, vanilla and butter.

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Continue cooking, stirring frequently until 300F (hard crack stage), 10-15 minutes. Remove from heat and quickly add cinnamon mixture, blending well. Turn onto a buttered baking sheet. Spread evenly.

Mocha Gelato

Mocha Gelato

Cool and set. Break into pieces.

Mocha Gelato