Mini Cinnamon Rolls

I remember I used to beg, cry and throw a tantrum at my mom whenever I walked past the Cinnabon store at the mall. I remember I made excuses to go to the mall just because I was craving a Cinnabon. Once I got my hands on a roll, I would eat every single bit of it and savor it 'till my plate was clean. A classic white Cinnabon roll blasted my sweet taste buds on fire. To be honest, it still does. Scrolling through my Pinterest the other day, I came across a Cinnamon Roll recipe from one of my favorite bloggers, Taralynn Mcnitt, and adjusted it a little (I only did half of it). I've followed her amazing journey for about two years now and I love that she knows how to balance a healthy life while treating herself to the things she loves. That is what I am planning to do with this blog, in addition to sharing other girly things. I decided to run to the kitchen and bake myself a batch of these amazing cinnamon rolls. They are heavenly, and if it were up to me, I'd eat them all up by myself. But that's not possible because my family also loved them, and they want their share too. This is why I love baking. I get to make other people enjoy a piece of heaven with my hands.   

Mini Cinnamon Rolls 

(Makes about 30 mini rolls)

Ingredients for Dough: 

• 1 cup of warm water
• 1 package of Active Dry Yeast
• 1/2 tbsp of salt 
• 1/4 cup sugar
• 1/3 stick of butter, melted
• 3 cups of flour (plus more for rolling the dough later)
• 1 large egg
• 1/2 cup brown sugar (or more for preference)
• 1/4 stick of margarine
• cinnamon 

Ingredients for Icing: 

• 1/2 stick of butter
• 1 1/2 cup powdered sugar (or more for consistency)
• 2-4 tbsps of milk (I used almond milk)
• 1/2 tsp vanilla extract

Instructions: 

1. Mix together yeast and warm water.
2. Once the yeast is dissolved, pour in the sugar and combine. 
3. Pour in 1/3 cup of melted butter and only 1 1/2 cups of flour. Mix together
4. In a separate bowl, whisk the egg, and then add to the rest.
5. After the eggs are completely mixed, add the remaining flour, and salt. 
6. Cover the dough with a sheet of wax paper and a towel and wait for about 45 to 60 minutes in a warm area.
7. Sprinkle flour on a counter (as much as you need) to roll out the dough. I split up the dough into three parts. 
8. NOW. Preheat oven to 350 degrees. 
9. Once you've rolled out the dough, melt 1/4 stick of margarine and brush it onto the layer of dough. 
10. Spread out brown sugar on top. The more the better!
11. Sprinkle as much cinnamon as you want on top of the brown sugar. 
12. Roll the dough layer up.
13. Cut out about 1 inch pieces.  
14. Place the rolls on a greased or non-stick mini cupcake sheet. 
15. Bake for about 13-16 minutes. Keep an eye on them. They should be lightly brown on the outside.
16. Let them cool completely before adding the icing if you don't plan on eating them right away. 

Icing Instructions: 

1. Melt the butter in a microwave safe bowl. 
2. Add 1 1/2 cup of powdered sugar and whisk. 
3. Slowly add the milk and vanilla. If it's too runny add more powdered sugar. If it's too thick, add more milk. I only used 1 1/12 cup of powdered sugar. 
4. Once the rolls are completely cool, frost them. The icing will thicken, so put them in the microwave for 20 seconds and enjoy. The icing melts and they are marvelous! 

Cranberry Oatmeal Cookies

As I am sure I have mentioned before, oatmeal cookies are a MUST for me. I absolutely love them in any way or form. I absolutely love dried cranberries as well. That being said, this cookie is a perfect blend of these two things. My parents bought me this enormous bag of craisins, and what better way to use them all up than in some pastry, right? I began my search, and I turned to the cookie section in flour by Joanne Chang. A simple oatmeal raisin cookie recipe popped up, but I was out of raisins. Therefore, the magical enormous bag of craisins that had been sitting in my pantry since Sunday practically begged me to open it up. So I did, and as a result, these delightful cookies were born. "These just might be my favorite cookies," my mom said. That meant something, because my mom will choose a chocolate chip cookie anytime over an oatmeal cookie. I promise you will not be disappointed by this exotic mixture.

I am planning to add white chocolate and pistachios next time I make these. 

Cranberry Oatmeal Cookies

Makes about 27 1 tablespoon sized cookies

(Per 1 cookie: 97 calories, 3.8 (g) Fat, 15.2 (g) Carbs, 1.1 (g) protein)

Ingredients: 

• 1 stick unsalted butter
• 1/4 + 1/8 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 3/4 + 1/8 cup flour
• 3/4 + 1/8 cup oatmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 3/4 cup craisins

Directions: 

1. Preheat oven to 350 degrees F
2. Cream together the butter, sugar, brown sugar, until light and fluffy
3. Beat in the egg until thoroughly combined
4. In a medium bowl, stir together the flour, oats, baking soda, salt, nutmeg, and cinnamon
5. Add the craisins and toss to combine
6. Slowly add the flour mixture to the butter-sugar mixture and then mix until they are completely incorporated
7. Drop the dough in tablespoon sized balls onto the baking sheet, placing them about 2 inches apart. Flatten each ball slightly
8. Bake for 20-22 minutes or until the edges are golden brown and the center is slightly soft
9. Be careful not to overbake; soft, chewy, centers make these cookies irresistible! 
10. Enjoy a "healthy" indulging cookie! 

Snickerdoodles

Cinnamony, crunchy, and savory. Merely some senses of what you to taste once you take a bite of these cookies. These cookies are so incredibly easy and so delicious! The smell that envelopes your kitchen when the oven is a step away from ringing is indescribable. The recipe calls for simple things that are most probably hanging around in your kitchen. This recipe was taken from Joanne Chang's book flour. Ever since I bought this encyclopedia of desserts, I have begun trying to accomplish Joanne Chang's perfection one recipe at a time.

 

Snickerdoodles:

Makes about 23 tablespoon sized cookies

(Per 1 cookie: 102 calories, 4.3 (g) Fat, 15.3 (g) Carbs, 1 (g) Protein)

Ingredients: 

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cups sugar plus 1/4 cup for coating
• 1/8 brown sugar for coating
• 1 egg
• 1 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon cream of tartar
• 1/8 cup cinnamon

Directions:

1. Preheat oven to 350 degrees F
2. Cream together the butter and 3/4 cup sugar until light and fluffy
3. Beat in the eggs until thoroughly combined
4. In a medium bowl, sift together the flour, baking soda, salt, and cream of tartar. SIFT IT, do as the recipe says.
5. Slowly bend the flour mixture into the butter-sugar mixture until it is evenly mixed
6. In a small bowl, mix together the remaining sugar, brown sugar, and the cinnamon.
7. Drop the dough by rounded tablespoons in the cinnamon-sugar mixture and roll to coat
8. Place them on the baking sheet spacing them about 3 inches apart. Flatten each ball slightly 
9. Bake for 15-18 minutes or until the cookies are golden brown on the edges and slightly soft in the center
10. Enjoy with a warm cup of coffee or milk! 

 

{Coating the dough with sugar, brown sugar, and cinnamon}