Last week my cookie monster was sad, so I tried making cinnamon rolls. They came out ok, but in my book were an epic fail. The dough wouldn’t rise and the bottom was slightly crusty from baking in a pool of butter. I was then determined to make kick-ass cinnamon rolls for some baking redemption.
It seemed to come at a perfect time since my cookie monster’s co-worker was having a birthday. Little did I know his co-worker doesn’t eat carbs. While this is for a health reason, it had me thinking about balance through all aspects of life. This week I shared (and by shared I mean I had ¾) of a bottle of wine with my siblings at a swanky wine bar. We caught up on life, laughed a lot, and of course drank. During the evening they gave me a graduation gift. It was a necklace that came with a description about having balance in life. Something I need to work on.
Balancing graduate school, work, household chores, and my baking addiction, sometimes just seem too overwhelming. But stepping back and finding a balance always works. I know don’t feel as guilty binging on that Ben & Jerry’s in my freezer knowing I had a great workout that morning. But regardless of food habits, it is good to indulge, it is ok to stress- life is about finding your Zen and then kicking butt.
So my point is, you should make this cinnamon rolls, indulge a bit, and just enjoy every part of your life.
MOCHA ALMOND CINNAMON ROLLS
2 hours 20 mins
2 hours 50 mins
1 packet of active dry yeast 1 cup of warm water 2 tablespoons of granulated sugar 6 tablespoons of unsalted butter, at room temperature ¼ cup buttermilk 3 cups all purpose flour ¼ cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon instant coffee or espresso 2 tablespoons cocoa powder ½ cup finely chopped almonds 3 tablespoons melted butter (unsalted) 1 ¼ cups confectioner’s sugar ½ teaspoon vanilla extract 2-3 tablespoons milk
- 1 packet of active dry yeast
- 1 cup of warm water
- 2 tablespoons of granulated sugar
- 6 tablespoons of unsalted butter, at room temperature
- ¼ cup buttermilk
- 3 cups all purpose flour
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon instant coffee or espresso
- 2 tablespoons cocoa powder
- ½ cup finely chopped almonds
- 3 tablespoons melted butter (unsalted)
- 1 ¼ cups confectioner’s sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
- Combine the yeast, warm water, and 1 tablespoon of sugar in your mixing bowl. Allow this to sit for about 10 minutes, until the yeast begins to foam.
- While the year sits, combine the sugar, cinnamon, instant coffee, almonds, and cocoa powder in a small bowl. Set Aside.
- Once the yeast is activated, add in the additional sugar, butter, and buttermilk. Begin to mix using your dough hook attachment. Then in batches add in the flour.
- Once the dough is fully formed, place into a greased bowl and place into a warm oven ( I pre-heat to 350 degrees during prep then turn off and let some of the heat out) with a towel placed on top of the bowl. Let rise 1-2 hours until dough has doubled in size.
- Roll the dough out on a floured surface into a rectangle shape, about ½ inch thick. Then take you 3 tablespoons of melted butter and brush on the dough leaving a ½ in border. Sprinkle your filling on top of the butter.
- Roll the dough onto itself, making a log. Then slice 1 inch rounds and place into a greased pan. (A 9 X 11 or pie tin will work.)
- Bake the rolls at 350 degrees for 30 minutes, until golden brown.
- While the rolls cook, whisk together the confectioners sugar, vanilla, and milk for the icing. Once the rolls have finished baking, pour the icing on top.
- Serve immediately.