I have to say I love cinnamon rolls just as much as I love pancakes, sorry pancakes. As with cinnamon rolls I am more adventurous. I found through research, cinnamon rolls or buns |presumably| originated in Sweden and are called – kanelbulle |literally meaning cinnamon bun|. Although the Swedish version contains cardamom which sounds delightful, I believe my version is pretty spectacular as well. Within these few remaining dark days of winter, I have found some light in these airy, flower shaped rolls. I used half milk and half earl grey tea |after my favorite cozy beverage – London Fog| for the liquid; I folded in the zest from half of a winter citrus – a blood orange; and to top them all off I used a more delicate cream cheese, mascarpone, an Italian-style cream cheese |yet I used a local Vermont style mascarpone from Vermont Creamery|; and because there is already enough sugar within the rolls, I whipped the mascarpone with local raw honey in lieu of sugar, zest from the other half of the winter citrus, and loosened it all up with raw cow’s milk. The milk icing made for an even moister bread, as the bread lapped up the milk.
Cinnamon rolls or buns |presumably| originated in Sweden and are called – kanelbulle |literally meaning cinnamon bun|. These rolls are airy and are shaped into delicate little flowers as if to welcome Spring. I added a touch of earl grey tea after my favorite cozy beverage - London Fog; and I added a bit of zest from my favorite winter citrus. To top them all off, I whipped up a light mascarpone cheese with a touch of honey and raw cow’s milk.
- 1/2 Cup Earl Grey Tea |Strong + Black|
- 1/2 Cup Milk |Between 125 + 130 Degrees|
- 2 1/2 Teaspoons Active Dry Yeast |One Packet|
- 1/4 Cup Local Honey |I use Raw|
- 1 1/2 Teaspoon Kosher Salt
- 3 1/2 Cups All-Purpose King Arthur Flour |Or Preferred Brand|
- 2 Farm Fresh Eggs |Room Temperature|
- Blood Orange Zest |From 1/2 an Orange|
- 1/4 Cup Unsalted Sweet Cream Butter |Room Temperature|
- 1/2 Cup Unsalted Sweet Cream Butter |Room Temperature|
- 4 Tablespoons Cinnamon
- 1 Cup Light Brown Sugar
- 8 Ounces Mascarpone Cheese
- Blood Orange Zest |From 1/2 an Orange|
- 3 Tablespoons Local Honey |I use Raw|
- 1/2 Cup Milk
- 1/2 Teaspoon Vanilla Bean Paste |Optional|
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Brew a very strong 1/2 cup of earl grey tea and set aside to cool.
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Measure milk in a glass, liquid measuring cup. Pour milk into small pot and heat to 125 to 130 degree Fahrenheit; then pour the milk back into the glass liquid measuring cup and insert a baking thermometer. When the thermometer reads between 125 and 130 degrees Fahrenheit whisk in the yeast, honey, and salt into the milk. Set the glass measuring cup aside to allow the yeast to react and become frothy - approximately 15 minutes.
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Meanwhile place flour, eggs, orange zest, and butter into a large bowl. Once the glass measuring cup containing the yeast mixture has a thick layer of foam on top, pour it into the flour mixture and mix with a wooden spoon until everything is well incorporated.
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Turn dough onto floured surface and knead into a smooth ball for approximately 7 minutes. Place the smooth ball back in to the bowl and cover the bowl with plastic wrap. Place the bowl in a warm location and let the dough rest for one hour; or until doubled in size.
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Then roll the dough out onto well floured surface and cut into circles. I used a lid from a large Mason jar to cut the dough into circles. I placed all the circles aside until all the dough was all used up. I used three circles for each roll. Butter each circle, then dust with cinnamon and sugar mixture. Place the edge of each circle over the other, just slightly overlapping. Then roll the circles up and slice in half - creating two rolls. The uncut side of the roll will be misshapen, gently open the folds to create the appearance of a flower.
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Bake the rolls in a muffin pan; or in a sheet pan for approximately 15 minutes; or until golden. Top with honey whipped mascarpone milk while warm.
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Place butter into small bowl and set aside. The butter will be used to spread on the prepared dough.
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Place cinnamon and sugar into small bowl and set aside. The cinnamon and sugar will be used to dust over the layer of butter.
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Place mascarpone cheese, orange zest, honey, milk, and vanilla bean paste into medium sized bowl and whip with a whisk until smooth.
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Pour over warm bread and enjoy!
“In like a lion, out like a lamb,” is a proverb I learned my first March here in Vermont from the locals. I suppose the theory is – when March begins, it’s still winter and when we say farewell Spring equinox greets us with delicate |lamb like| Snowdrop Flowers. The Snowdrop Flower is the first flower of the year and symbolizes hope.
The old folklore according to the Farmers’ Almanac is, “if March comes in like a lion, it will go out like a lamb.” March has most certainly come in like a lion this year. It snowed for nearly 30 hours yesterday; all is silent, all is white. Reflection – I suppose I had local-entry the moment I had begun to peel 100-year-old wallpaper off my walls at 1 a.m. when we first began restoring our farmhouse; or maybe because my husband being born and raised here in Vermont – whatever makes one a local I have earned my dues. I am at the tail end of my fourth winter |and counting|. Actually I believe I am owed some “real” earnings from the locals – most Sundays we spend our mornings at The South Woodstock Country Store leisurely eating smoked maple bacon, Cabot cheddar scrambled eggs, and homemade breads. It was there, over one of our brunches I overheard there was a hat being filled taking bets on the so-called “California girl” who would not last – would not survive even one arduous Vermont winter. Well here I am well into |as I said| my fourth winter holding strong! Sunday is right around the corner, I better check on that hat! For now, as I too am a local. So be it March – you silent, yet deadly lion! ‘To coin a phrase.’ The persisting winter weather is only providing an excuse to bake up a storm, as the storm eddies around me outside.
With patience and hope, I await Spring whilst daydreaming of pretty milk white flowers, for now I will settle for my pretty milk drenched cinnamon bread flowers.
A list of nut safe brands | local ingredients used:
King Arthur All-Purpose Flour, Vermont Creamery Mascarpone Cheese, and Northwoods Apiaries Vermont Raw Honey.
I use only nut safe ingredients | products in all my recipes. Every time I go to the market, I check the ingredient list and allergy disclaimers posted beneath the ingredient list; even though I checked this information the week before. I check this list prior to each purchase as the company may have had a change in manufacturing facility | plant.
Better safe than sorry when it only takes a moment to glance through both the ingredients and allergy information posted below the list of ingredients. I.e. “allergy information: may contain…; made on shared equipment…; or processed in a facility…”
Soon you will be able to refer to a blog post on How to Navigate Food Allergens for a safe home.
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