It’s cold here in Minnesota. And I mean, it’s cold. Sub-freezing, negative double-digit weather, frost on the windows, see your breath, don’t slip on the driveway cold. But the house is still toasty and I know just what to bake to warm us up with the help of my nephews. Cinnamon Rolls, you know, the big, puffy, swirling rolls with the thick white glaze…. Yup, those. I’m pulling out treats like this when the weather gets nasty, and they are so good we almost (and we do mean almost) welcome the cold.
Quick Soft Cinnamon Rolls
Quick Soft Cinnamon Rolls with a light cream cheese glaze and light with a simple homemade dough, and a quick method to get baking!
- 1 cup milk, warmed to the touch
- 1/4 cup melted butter
- 5 tablespoons granulated sugar
- 2-1/2 teaspoons quick-rise yeast
- 1 large egg , lightly whisked
- 3 1/2 cups all purpose (or plain) flour
- 1/4 teaspoon salt
- Cooking oil spray
- 1/2 cup loosely packed brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
- First, make the dough. If using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture bubbles and expands. If using instant yeast, skip this step.
- Combine the dissolved yeast (or instant yeast) with the rest of the dough ingredients. Mix and knead everything together—by hand, stand mixer or bread machine set on the dough cycle—till you’ve made a smooth dough. If you are kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, maybe sticking just a bit. In a bread machine (or by hand), it should form a smooth ball.
- Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it is nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, particularly if you’ve kneaded by hand. Give it enough time to become quite puffy.
- While the dough is rising, lightly grease pans.
- To make the filling, whisk together the sugar, cinnamon, and flour.
- Brush the dough lightly with the milk. Then sprinkle the filling evenly over the dough, covering the entire surface. Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a serrated knife, slice the log into slices. To cut down on friction and get a smooth cut, rinse the blade in hot water, and wipe it off, between slices.
- Space eight rolls in the prepared pans. Flatten them gently. Cover the pans, and let the rolls rise till they’re noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.
- While the rolls are rising, preheat the oven to 375°F. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
- Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. Coat with the glaze and serve.
TOO HOT you’ll kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.
This morning I woke up to the prettiest snow view.
Although the temperature screams low 20’s here in Minneapolis.
After my morning cup and news. I headed
downtown for some thrifting, some studying,
and more coffee.
I like days off.
Fall and cold weather means starting my day with hot lemon water.
Hugely benefit to the body and mind. Including helping you to lose weight and keep
hydrated, improving your digestion, increasing your vitamin C intake, and boosting energy levels for both body and mind.
Happy first day of Fall
Love – Faduma
Fruits are the best snacks for anyone who wants to eat healthy, real food full of natural carbohydrates and feel full without consuming empty calories. Fruits provide us with the best form of natural sugars, so they are good for a snack if you are feeling low on energy or if you are an active person. But all fruits are not created equal, and there are some that are better than others for their low carb content and also for their antioxidant content and nutrients.
I try to make every snack, I eat during the day center around vegetables or fruits. I usually try to include a little protein and fat in my snacks so they have some staying power, but the bulk of the mini-meal is a vegetable or fruit. Carrot sticks and hummus, apple slices and peanut butter.
Here’s a list of the super fruits – or in other words – the best fruits that you could snack on.
- Berries: Blueberries, strawberries, raspberries, blackberries.
- Cherries – Cherries are similar to berries in terms of their antioxidant value
- Apples and Pears – They’re low in sugar and contain a respectable amount of fiber.
- Grapefruit – Most citrus fruits are quite high in sugar, but grapefruits are not.
- Apricots and Peaches – With similar nutritional value as apples and pears, these stone fruits are a smart way to get a good dose of vitamin C and fiber.
- Bananas – Easily available all through the year, filling, nutritionally dense
- Grapes – Again, easy to find throughout the year, take our pick from green, black and red grapes. Grapes are a good fruit during flu season to help build immunity and also power pack those nutrients.
Snack on, and snack smart. Whatever your aim, be it energy or weight loss, there is a fruit for you to fill you up, to feed your skin, and to take care of your hunger pangs. Choose your fruits wisely and you will be healthy and happy.
Not only does this habit go a long way toward getting my daily allowance of fruits and vegetables, it also seems to whet my appetite for healthy foods, so that I’m more likely to keep eating well throughout the day — sort of the way eating a piece of cake as a midday snack seems to make me crave cake as a bedtime snack too.
It’s a small change, but it’s easy to follow and always has me feeling and eating better in no time.
Are there any simple, daily changes that have helped you to eat healthier?