Chocolate Marshmallow Cinnamon Rolls

 All my favorite flavors - in one delicious roll! This recipe from the 2021 National Festival of Breads was a big hit with my family. 

This year's contest was held virtually instead of the in-person event that is usually held in Manhattan every other year in June. It has been a popular learning and tasting experience for several years and something I've enjoyed helping with as a Kansas Wheat Commission spokesperson. This recipe was submitted by Marilyn Blankschien of Clintonville, Wisconsin and received an Honorable Mention in the Sweet Breads and Rolls category. 

Marilyn developed the recipe from a cake recipe of her mother's. I used pecan halves instead of English walnut halves because that is what I had and what we prefer. The finished product is very light, be careful not to add too much flour as it is a very sticky dough. Using the dough hook for the kneading then turning it onto a lightly floured surface and a few folds with bowl/dough scrapers were enough to get the dough to the rise stage. And it does become less sticky as it rises. 

CHOCOLATE MARSHMALLOW CINNAMON ROLLS

 

Ingredients:

Dough – 

2 ¼  - 2 ½ cups all -purpose flour, divided 

¼ cup unsweetened cocoa powder

¼ cup granulated sugar

¾ teaspoon salt

1 ( ¼ oz.) package yeast

¼ cup water

½ cup whole milk

3 tablespoons salted butter

1 large egg, beaten

 

Filling – 

1 tablespoon salted butter, melted

2 tablespoons granulated sugar

¾ teaspoon ground cinnamon

 

Topping & Icing –

6 large marshmallows, cut in half

¼ cup granulated sugar

2 tablespoons whole milk

1 tablespoon salted butter

¼ cup semisweet chocolate chips

12 English walnut halves (or pecan halves)

 

Instructions:

1. In a large mixing bowl, or bowl of a stand mixer fitted with paddle, combine 1 ½ cup flour, cocoa, sugar, salt and yeast. 

2. Heat water, milk and butter to 120 – 130 degrees F. Add to flour mixture along with egg. Beat at low speed 2 minutes, scraping down sides of bowl as needed. 

3. Using dough hook or by hand using a wooden spoon, gradually stir in enough ( ¾ - 1 cup) of the remaining flour to form a soft dough. The dough may appear sticky, but avoid adding excess flour. It becomes less sticky as it rises. 

4. Knead 8 – 10 minutes with dough hook or on lightly floured surface until smooth and elastic. Transfer dough to greased bowl, turning to grease top. Cover; let rise in warm place until almost doubled, 35-45 minutes. 

5. On a nonstick surface or very lightly floured surface, roll dough into a 10”x12” rectangle. Brush with melted butter keeping it ½” from one 10” side. In a small bowl, stir together 2 tablespoons sugar and cinnamon. Sprinkle evenly over the buttered area. Starting at buttered 10” side, tightly roll dough; pinch seam to seal. Cut into 12 even slices and arrange cut-side down on parchment-lined cookie sheets, keeping them at least 2” apart Flatten rolls slightly by pressing down, make them about5/8” thick. Cover; let rise in warm place until almost doubled, about 40-45 minutes. 

6. Near the end of the rise, preheat to 375 degrees F. Bake until rolls just begin to brown, about 10 minutes. Remove from oven. Immediately place one-half marshmallow, cut -side down, in center of each roll. Return rolls to oven 2 minutes or until marshmallows are puffed and softened. 

7. Remove from oven and flatten marshmallows slightly with back of large, metal spoon. Remove rolls to cooling rack. 

8. For icing: In small saucepan combine sugar, milk and butter. Place over medium heat and bring to boil, stirring constantly. Cook and stir 1 minute longer. Remove from heat and stir in chocolate chips. Stir until smooth. Add about ¼ teaspoon of water at a time until drizzling consistency; drizzle over warm rolls. Top rolls with walnut halves. 

Its a Winner!

Cinnamon rolls are winners at our house for treats, breakfast, or sometimes breakfast-for-supper. This recipe is a purple ribbon recipe according to my family, and at the county fair last week, it proved to be a Reserve Champion winner of the open class foods division. I posted this recipe last fall with maple frosting which adds a nice fall taste. But we've found we like this yeast bread recipe for itself as well. Often I top the rolls with a glaze made from powdered sugar and flavored liquid coffee creamer.
For a county fair entry I left the topping/frosting off to give a better presentation. However much we like frosting, powdered sugar sprinkles, and glazes on baked goods, for fair judging it is best to leave that off. The judge wants to see the top of the roll or bread and often a glaze or frosting can make the top sticky and unattractive. When judging in another fair, I saw a beautiful coffeecake with the top ruined by a sticky (moldy looking) sprinkling of powder sugar which had absorbed moisture from the cake. And, yes, it is okay to freeze baked products prepared ahead of the fair. These rolls were frozen earlier in the week, in a tightly sealed plastic bag, thawed in the refrigerator overnight, then brought to room temperature the morning of the fair.

SPEEDY CINNAMON ROLLS 

Ingredients:

I cup water

1 cup milk

½ cup vegetable oil

½ cup granulated sugar

1 tsp. kosher salt

1 egg

6 – 6 ½ cups all-purpose flour

5 tsp. yeast (may use quick rise, if desired)

½ cup unsalted butter, very soft

1-2 Tbs. cinnamon

⅔ cup granulated sugar

⅔ cup packed dark brown sugar

This is the basic cinnamon roll recipe and directions. Refer to the blog of November 18 for the Maple Frosting or use your own. I've included the tips that work for me in the directions. 

Another tip: I always use Red Star Platinum yeast. It has a great rise. 

Directions:

1.    Combine milk, water, oil, sugar and salt in microwave safe bowl; heat for 1-2 minutes, until temperature is 120 – 130 degrees F. 

2.    While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine will with flour. 

3.    Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minutes, then add egg and beat an additional minute. 

4.    Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tack to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining ½ cup of flour, a little at a time, beating with the dough hook, or mixing with a wooden spoon by hand after each addition. 

5.    Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. Because this makes a large batch of dough, I divide the dough in half to work with it in smaller amounts. With a rolling pin, roll dough into a large rectangle. Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, gently press the sugars into the dough a bit. I also add chopped pecans and craisins.

6.    Roll the dough from the long edge, gently tucking dough and the filling as you go. Adjust as you go to keep the dough even in circumference by gently stretching out the center. Using a  piece of dental floss, cut the roll into slices about 1.25 inches wide.  Place onto a  parchment covered baking pan. 

7.    Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree oven for about 18-20 minutes, depending on size of rolls. Rolls will be done with the internal temperature (taken with a food thermometer) is 190-195 degrees. 

8.     Let rolls cool for 10-15 minutes, then frost if desired, letting the frosting spread over the warm roll. 

The Charm of St. Patrick's Day

Our luck was good on Saturday for St. Patty's Day. A sunny day, less wind, and a family gathering to celebrate birthdays and a baptism. This brunch menu worked well for preparing ahead of time and easy to serve. Cinnamon rolls were made the evening before (favorite recipe on Nov. 17, 2017 blog). The fruit salad, greek yogurt, and breakfast casserole in a slow cooker were easy to assemble earlier in the morning. And the sausage cooked in the kitchen grill while the coffee perked.

Fruit salad is always a tasty and nutritious part of a brunch. I like to use a bag of mixed frozen fruit (Sam's Club has Dole frozen fruit in 5 bag packages). If the fruit pieces are large, rough chop them. I added frozen blueberries and a few more frozen strawberries (from the frozen fruit boxes our UMW sells as a fund raiser) and fresh fruit of bananas and kiwi. The dressing is a mixture of agave syrup (or you could use honey), lemon juice (that helps keep the fruit from browning also), and crystalized ginger. You could also add poppy seeds.

BREAKFAST CASSEROLE (SLOW COOKER)     

Ingredients:

15-18 oz frozen hash brown potatoes (thawed)

12 eggs, beaten

1 cup milk

1 tablespoon ground mustard

1 teaspoon salt

½ teaspoon pepper

3-4 slices bacon, cooked and crumbled

1 (12-oz) packaged shredded cheese

Directions:

1.     Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the crock.

2.     Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.

3.     Spread crumbled bacon over hash brown and spread cheese over bacon. Pour egg mixture over cheese.

4.     Cook for 6-8 hours on low or 3-4 hours on high.

(adapted from AllRecipes)

recipe on Nov. 18, 2017 blog

Is Maple the new Flavor?

Some references predict that Maple flavor will knock Pumpkin Spice out of top place for fall flavors! As much as we love pumpkin spice, maple is a favorite also. Several commercial companies have recently introduced maple flavored drinks, donuts, and other treats. More recipes with maple are showing up in the magazines and on-line. Maple pairs well with pecan and brings to mind fall with beautiful colored leaves.  I've tried a couple of these new recipes, and my family liked them.

So, are you ready for a maple flavored treat? This recipe for cinnamon rolls with maple frosting is a keeper for 2 reasons - the cinnamon roll recipe is quick, easy and light. The maple frosting is also easy and could be used on a variety of other baked products. Its a Chef Alli recipe, so I knew it would be good!

SPEEDY CINNAMON ROLLS WITH MAPLE FROSTING

Ingredients:

I cup water

1 cup milk

½ cup vegetable oil

½ cup granulated sugar

1 tsp. kosher salt

1 egg

6 – 6 ½ cups all-purpose flour

5 tsp. yeast (may use quick rise, if desired)

Filling:

½ cup unsalted butter, very soft

1-2 Tbs. cinnamon

⅔ cup granulated sugar

⅔ cup packed dark brown sugar

Maple Frosting:

1 lb. powdered sugar

pinch of salt

¼ cup strong coffee (or ¼ cup hot water combined with ½ tsp. expresso powder)

1 tsp. maple flavoring

3 Tbs. melted unsalted butter

1-2 Tbs. milk, added a little at a time

Directions:

1.     Combine milk, water, oil, sugar and salt in microwave safe bowl; heat for 1-2 minutes, until temperature is 120 – 130 degrees F.

2.     While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine will with flour.

3.     Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minutes, then add egg and beat an additional minute.

4.     Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining ½ cup of flour, a little at a time, beating with the dough hook after each addition. (at this time, I find it helpful to turn it out to a floured surface for a small amount of hand kneading to get the final consistency for the dough)

5.     Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. With a rolling pin, roll dough into a large rectangle, about 22”x18”. Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, gently press the sugars into the dough a bit.

6.     Roll the dough from the long edge, gently tucking dough and the filling as you go. Adjust as you go to keep the dough even in circumference by gently stretching out the center. Using a sharp serrated knife or piece of dental floss, cut the roll in half. Mark cutting lines on each half,  keeping the marks as even as possible. Slice at the incisions and place onto a greased (or parchment covered) baking pan.

7.     Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree oven for about 18-20 minutes, depending on size of rolls. Rolls will be done when the internal temperature (taken with a food thermometer) is 190-195 degrees.

8.     While rolls are baking, prepare frosting by combining all ingredients in a bowl until smooth. Let rolls cool for 10-15 minutes, then frost, letting the frosting spread over the warm roll.

Never too young to work with dough!

My son even brought me Maple candy from his
trip to Canada. 

Winter Food Favorites

When it is cold and gloomy outside we seem to crave down-home comfort foods. There is even scientific basis of why us want to eat these heavier and richer foods in the winter. Substantial foods like mashed potatoes, hearty stews, and rich desserts are often higher in fat and calories and break down slower in the body to give us a slower infusion of energy. That can actually raise the body temperature. Of course they can also build up insulation against the cold for us in the form of body fat - not too desirable unless you're a hibernating bear or a squirrel that has to use that energy to survive the winter months. So the trick is balance - find the comforting warm foods that can be lower in calories, eat smaller portions, and/or exercise more.
One of the local comfort foods is cinnamon rolls and chili - an odd combination, but a popular one in Kansas school lunchrooms before the new Dietary Guidelines changed school lunch menus. Those not from Kansas find this odd, but never the less, are more than willing add it to their winter fare. This winter we served that menu for a Community LinC meal, and it was a good dinner as volunteers served up about 180 bowls of chili and many, many cinnamon rolls.
I made my favorite recipe for Cinnamon rolls (blog of March 11, 2014). I made extra, of course, so we would have some at home, and we enjoyed them with an Easy Breakfast Casserole that makes a tasty supper.

Easy Breakfast Casserole 

Ingredients:
12 oz. frozen hash browns (about 4 cups)
8 oz. cubed ham (a good use for a bit of leftover ham in the freezer)
4 oz. sharp cheddar cheese, shredded
6 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:
Heat oven to 350 degrees.
Add frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 9-inch baking dish that has been sprayed with cooking spray.
In a large bowl, whisk the eggs with milk, salt, and pepper.
Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
Bake for 1 hour. The center should be set and the edges should be golden brown.

Serve with a breakfast type bread (cinnamon rolls) and fruit for a healthy and easy brunch or supper.