Tag Archives: Icing

Hazelnut Cinnamon Rolls

Prep Time: 20 min
Inactive Prep Time: 45 min
Cook Time: 35 min
Level: Easy
Serves: 6 servings

Hazelnut Cinnamon Rolls

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown
sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes. Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
Serve warm.


Leave a comment

Filed under Breakfast, Buttermilk, Cheese, Frozen bread dough, Sweets

Hard Peaks

I attempted the Reine De Saba (Chocolate and Almond Cake) and my favorite part was pulverizing the almonds. Tip…use a tablespoon of sugar per cup of almonds so that they wont become oily and unusable when pulverizing. The part that was most gratifying was soft peaks and hard peaks on those egg whites. It felt much like a milestone for a novice.

I had to use a 9″ round cake pan though the recipe called for an 8″ round. My failure…I forgot to consider the heat dispersion and thereby reduce the time, so I cooked the cake all the way through (It was supposed to remain slightly undone in the center to create a creamy texture).

My save…I perfected the Glacage au Chocolate (chocolate icing) and it wrapped the cake with aesthetic decadence. Save.

This was not the most amazing chocolate cake, but it was extremely good. Maybe I’ll get it right next time with the creamy quality.

[Recipe source: Julia Child, Mastering the Art of French Cooking]

Leave a comment

Filed under Comments from Faith, Mastering the Art of French Cooking, Sweets