I am always looking for ways to improve my cinnamon roll game, and I think I have finally created cinnamon roll perfection. Go figure there is a secret ingredient that’s a smidge unusual…TEA! Yep! Instead of using plain water or milk as some recipes call for I went the extra mile and infused rich cinnamon flavor into the dough. I used Cinnamon Hearts Pu’erh from Steeped Tea, it’s a warm black tea with cinnamon and cassia and is probably the most cinnamony tea I have ever had the pleasure to drink, I love a warm cup of tea on a cool day with a splash of milk and a spoonful of honey so it seemed ideal for this recipe. It smells like a cinnamon roll even before it becomes a cinnamon roll and I think I’m in love…not only with these rolls but with the endless possibilities of tea flavors that could be used! Here is the recipe and I hope you give it a try, you will not be disappointed.
EXTRA CINNAMONY CINNAMON ROLLS:
1 package active dry yeast, dissolved in warm water according to product directions
Start by dissolving yeast packet in water according to the directions on the packet. While the yeast is doing its thing, in a medium sized bowl, add 3 cups flour, & salt. To this add the maple syrup, melted butter, egg, and warm tea *Note: Do NOT use hot tea, hot liquids will scorch the yeast and render it useless, allow the tea to cool until warm before adding it to the recipe.
Add dissolved yeast and stir until a nice dough is formed. Depending on the day you may find that you need to add more flour or more tea/milk. I find that humidity plays a huge roll in bread making.
Dump dough out onto floured surface sprinkle with flour and knead until the dough is no longer tacky and is smooth.
Grease the bowl the dough was mixed in with oil and place the dough in the bowl to rise in a warm place.
When dough has doubled in size turn out onto floured surface sprinkle with flour and knead once more adding flour until no longer tacky. With a rolling pin, roll dough flat.
Spread softened butter onto flattened dough with the back of a spoon, sprinkle liberally with cinnamon sugar, then sprinkle with brown sugar.
Starting at one end, begin rolling the dough into a log. From here you can cut the roll into a log the length of a loaf pan to make a cinnamon loaf, or cut into1 ½ inch disks and arrange in your favorite pan.
Bake in oven preheated to 350 degrees and bake for 25-35 min depending on the pan you choose, watch them closely.
Allow cinnamon rolls to cool, then frost and serve!
This is the first year our four rhubarb plants produced enough stalks to actually do something with, so for the first time I made Strawberry Rhubarb Jam! I just love this combination of two of the seasons first crops. It’s tangy, sweet and perfect on warm flaky biscuits, on top of ice cream, or even smeared all over your morning waffles!
This recipe contains no added pectin to help it thicken so you will need to set aside a bit more time to allow the jam to cook down and thicken on it’s own. As always remember: Safety First! Sterilize your jam jars, lids & rings before you begin. You can do this by running the jars and rings through the dishwasher, or boiling them in a pot on the stove. In a small pan, boil the lids for 5 minutes.
In a large pot combine all ingredients, stir gently over medium heat until contents begin to boil but NOT violently. You may need to adjust the heat as you go. Lava jam burns are no fun! Stir occasionally but allow to cook for at least one hour or until the mixture has thickened. When it coats the back of your spoon and doesn’t have runny drips the jam is done! Ladle into prepared jars on a towel, secure rings and lids. Now it’s time to can the jam! Place your jam jars in a hot water bath canner (a large pot will work just fine if you don’t have a canner), cover the jars with water and boil the jars for 10 minutes. After canning remove the jars from the canner and allow them to cool undisturbed on the counter for 24 hours. You will hear the “pop” of the lids shortly! This means your canning efforts were successful. If any jars didn’t seal, pop them into the fridge and use up within a week.
Enjoy! My family loves this recipe, and …if you can manage to not stuff it all in your face it makes a great gift too!
Inspired by my mom’s famous carrot cake, I came up with this yummy carrot cake fruit leather recipe. It’s got the sweetness, spice, and textures of a classic carrot cake without all the calories, and it’s totally transportable. It’s a great snack and a great gift. Your house will smell fantastic, too!
Carrot Cake Fruit Leather Recipe:
Prep: 20 min
Dehydrator Time: 8-12 hours (depending on your machine or if you use your oven instead)
• 1 20oz can crushed pineapple
• 1 cup steamed and pureed carrots
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1/4 cup maple syrup
1. Combine pineapple, coconut, walnuts, raisins, and maple syrup. Pulse in a food processor about five times then Return to bowl.
2. Stir in pureed carrots.
3. Spread mixture 1/4-inch thick onto the fruit roll-up trays that go with your dehydrator. Dehydrate according to your machine’s directions for fruit leather, typically 8 hours, or until fruit leather is no longer shiny or tacky.
1. Preheat the oven to 150 F.
2. Spread the mixture onto a silpat on a cookie sheet 1/4-inch thick for up to 12 hours, until fruit leather is no longer shiny or tacky.
3. Cut finished fruit leather with a pizza cutter and roll it up with waxed paper. Enjoy!
This recipe is a huge hit with my family! I hope you enjoy it as much as we do!