Glazed

King Arthur Small-Batch Cinnamon Rolls
by

King Arthur Small-Batch Cinnamon Rolls

Soft, tender, and brimming with cinnamon flavor, these small-batch cinnamon rolls are ideal for small households. With a yield of just two cinnamon rolls, there’s lots of flexibility to use whatever pan you have: a quarter-sized baking sheet, a loaf pan, a round cake pan, or a square pan. These cinnamon rolls also fit perfectly in a countertop oven, providing another easy way to bake no matter the size of your kitchen.

Hands-on 20 mins

Bake 15 to 18 mins

Total Time 2 hrs 30 mins

Yield 2 cinnamon rolls

Ingredients

Dough

Filling

*Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Icing

  • 1/2 cup (57g) confectioners’ sugar, sifted if lumpy
  • 2 to 3 teaspoons milk

Instructions

  1. To make the dough: For best results, weigh your ingredients; in small-batch recipes, it’s important that ingredient quantities are precise. However, if you prefer to work with volume measurements, please be sure to measure your flour the King Arthur way: gently spoon the flour into a cup, then sweep off any excess.
  2. In a small bowl, mix together all of the dough ingredients then transfer it to a floured surface and knead by hand to form a smooth, soft dough.  

  3. Shape the dough into a ball, place it in a bowl, cover, and let it rise until puffy but not necessarily doubled in bulk, 45 to 60 minutes (depending on the warmth of your kitchen).
  4. To make the filling: While the dough is rising, use a fork to whisk together the brown sugar, flour, cinnamon, and salt. Set aside.
  5. Prepare the pan of your choice: Line a quarter- or half-sheet pan with parchment, or lightly grease a loaf pan, 8″ or 9″ square pan, or round pan.
  6. To assemble the small-batch cinnamon rolls: Transfer the dough to a lightly floured work surface and press it into a 4″ x 10″ rectangle.
  7. Brush the surface of the dough generously with milk and then sprinkle the filling on top, covering all but a 1/2″ strip along one short side. Press the filling gently to adhere.
  8. Cut the dough in half lengthwise using a bench knife. You will now have two rectangles, approximately 2″ x 10″.
  9. Starting with the filling-covered short end, roll one piece of dough into a log. To prevent the cinnamon roll from unraveling while it rises and bakes, tuck the end of the spiral underneath the bottom so that it’s held in place. Stand the log up, exposing the swirl, and press down to create a shorter cinnamon roll. Transfer it to the prepared pan and repeat with the remaining piece of dough.
  10. Cover the pan and let the rolls rise for 45 to 60 minutes. The dough will be puffy and shouldn’t bounce back immediately when gently pressed. While the small-batch cinnamon rolls are rising, preheat the oven to 375°F.
  11. Bake the rolls for 15 to 18 minutes, until a digital thermometer inserted into the center of one roll reads 190°F. Rolls baked on a baking sheet will be golden brown in color, while rolls baked in a pan with higher sides will remain pale. Allow the small-batch cinnamon rolls to cool while you make the icing.
  12. To make the icing: In a small bowl, combine the confectioners’ sugar and milk until you reach your desired consistency.
  13. Spread the icing evenly over the cinnamon rolls. Serve warm or at room temperature.
  14. Storage information: Store any leftovers, covered, at room temperature for several days.

Tips from our Bakers

  • Want fresh-baked, oven-warm buns in the morning? Prepare the buns up until the rise in the pan (through step 9). Cover the pan and refrigerate overnight. Next day, allow the buns to rest at room temperature for 15 minutes before uncovering and baking; you may need to increase the baking time by a few minutes.

Sweet and Spicy Glazed Corned Beef
by

Sweet and Spicy Glazed Corned Beef

As I mentioned in my last post International Night – Makeshift Chili and Quesada we are working on a new idea for planning meals at least for us, and although Saturday is supposed to be fish night I went with corned beef and Guiness in honor of St Patrick’s Day. My son used to go crazy for corned beef NY York style deli sandwich so thick that you had to attach hinges to your jaws. In my family we call that a “Muriel Saver Sandwich”. She and Dagwood had that in common.

Anyway I tell you 60 minutes into the dish and the house started to smell soooooo good my stomach started to growl and the end results were great. We had tried Dijon mustard and brown sugar glaze a few years ago and I think I like that slightly better but this one was really good.

Ingredients

  • 1 Tbs. Peppercorns
  • 1 Tbs. Mustard Seeds
  • 4 bay leaves crushed
  • 1 cinnamon Stick broken into pieces
  • 2 tsp. whole cloves
  • ½ tsp. red-hot pepper flakes
  • ½ tsp. ground ginger
  • ¼ tsp. ground coriander
  • 1/8 tsp. ground allspice
  • 4 lb. corned beef brisket first cut (we prefer low sodium) you can use whatever cut you prefer.
  • 2-3 cloves of garlic crushed (depending on size)

Glaze

  • ¼ cup honey
  • ¼ cup chili sauce
  • 4 tsp. horseradish drained

How

Place oven rack on bottom third and preheat oven to 350◦

Combine the first 9 ingredients in a plastic storage bag and crush with rolling pin.

Empty into Dutch oven and place corned beef (I rinse but your choice), fat side up add the garlic and pour in enough water to cover with water. Discard the spice packet that comes with the meat. Cover and place in oven for 3 hours turning meat halfway. I used the Le Creuset Dutch oven and I am still trying to get used to cooking with so I turned the oven down to 300◦ at half way point. Any hints on using these are welcomed.

In a small bowl combine the 3 ingredients for glaze

Remove beef from oven, move the rack to middle and preheat to 450◦

Line a baking sheet with foil and place the cooked corned beef fat side up.

Brush about ½ of glaze over the top and sides of the corned beef. Roast in oven for 15 minutes brushing with remaining glaze about half way through. Glaze should start to caramelize.

Let stand cover loosely for 5-15 minutes before slicing against the grain.

Ingredients  

Now we chose to serve with smashed garlic potatoes and oven roasted Brussels sprouts but you could choose to go more traditional with cabbage wedges and some carrots on the second turning but you may have to adjust cooking time up slightly.

Lyn found this in Woman’s day magazine