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Some days just call for cinnamon rolls! ♥

 

Granola Girl Bakes Blog Cinnamon Rolls.jpg-1It’s true! Some days just call for Cinnamon Rolls. 🙂 My traditional recipe is generally a 4 hour process and not one to be taken lightly with an outcome of the most delightfully buttery concoction imaginable but when it comes to the everyday, quick 1 hour cinnamon rolls will do just fine! Micah made a batch this Saturday and I must admit, they were beyond delicious. So, if you find you have a free hour try these quick 1-hour Cinnamon Rolls! ♥

In between the hustle and bustle of a busy work week, Micah found time to make us a quick (yet delicious) batch of cinnamon rolls! ♥ This recipe is a little simpler than our traditional cinnamon roll recipe and about 1/4 of the time to prepare but just as delightful.

Ingredients:

Dough Ingredients:

  • 2 cups warm water
  • 1/3 cup butter (melted)
  • 5 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. salt
  • 2 TBS instant or ‘rapid rise’ yeast

Cinnamon Sugar Filling

  • 1 1/2 cup granulated sugar
  • 4 TBS ground cinnamon
  • 2/3 cup butter completely softened

Icing

  • 1/4 cup water
  • 2 cups powder Sugar
  • 1 1/2 tsp vanilla
  1. Activate yeast in warm water & sugar. Add butter, salt, and enough flour to make a firm dough.
  2. Place dough on lightly floured surface and kneed for 3 minutes adding additional flour if necessary! Place dough in lightly oiled boil and allow to rise for 20 minutes!
  3. Turn it out onto a floured work surface. Divide dough in half then use a floured rolling pin to roll 1/2 the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or pastry spatula to spread the softened 1/4 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with HALF the cinnamon and sugar mixture.
  4. Beginning at the 14-inch edge, tightly roll up the dough. Use a bread knife to cut the  dough into 11 or 12 equal pieces.
  5. Repeat step 3 &4  with remaining dough! Place each of the cut cinnamon rolls into well buttered pie plates or 2 9 x 13-inch baking dish. You can also use parchment lined cookie sheets! Then cover again with a  towel, and leave the dish in a warm place to rise for 15 minutes. Meanwhile preheat oven to 400 degrees(f).
  6. When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake for 15 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve!
  7. For glaze: whisk together water, powder sugar, and vanilla. Add additional powder sugar or water depending on the desired thickness!

Granola GIrl Bakes Blog Cinnamon Rolls.jpg-3

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Pumpkin Dinner Rolls!

Pumpkin Rolls

Well, it is official! I made my first batch of Pumpkin Rolls this season last night and it’s starting to really feel like fall. 🙂 *Happy Sigh inserted here* So, to keep in the fall pumpkin theme here on Granola Girl Bakes, I thought I would share my very own Pumpkin Roll recipe with you! Slightly sweet, pumpkiny, and delightfully vibrant, I guarantee these dinners rolls would be a fall favorite for you. Happy Fall!!

Yields 24 large rolls!

Ingredients

  • 2 TBS active dry yeast
  • 1/2 tsp white sugar
  • 1 cup warm water
  • 6 TBS butter [melted]
  • 1/2 cup honey
  • 1 TBS salt
  • 4 eggs [beaten]
  • 1 15 oz can pumpkin
  • 5 or more cups flour (I did a 50/50 wheat to white ratio)

Directions

  1. Activate yeast in warm water with 1/2 tsp white sugar. Once activated add butter, honey, salt, eggs, and pumpkin. Mix well! Slowly begin incorporating flour until dough is slightly sticky but workable.
  2. Place dough on a well-floured surface and knead for 6 minutes, adding flour when necessary. Place in lightly oiled bowl and allow to rise until double(about 1 hour.) Meanwhile generously butter 2 9×13 pans (or a larger cookie sheet!)
  3. Punch down, divide dough into 24 pieces, and form into round balls. Place dough in buttered 9×13 Pyrex and allow to rise until double again(30 or so minutes!) Preheat oven to 375°(f).
  4. Bake for 15-20 minutes or until golden brown!
  5. Serve with homemade apple butter, honey, or just by themselves and enjoy!! 🙂
1 Comments

Cherry Almond Biscotti

Granola Girl Bakes :: Biscotti 3

Twas the day before thanksgiving and all through the house… there was a lovely aroma of Cherry Almond Biscotti! 😉 Now, I have to admit, I was never a HUGE biscotti fan but when my mom showed me the recipe and asked me to make it I was eager to give it another try. I have to say, I now love Biscotti!! So, I sit here with a lovely cup of coffee and a  piece of crunchy sweet biscotti while I post the recipe. 🙂 Makes for a delightful afternoon! The combination of dried cherries & almonds are just perfect! Whether you Dip it in chocolate, or dunk it in coffee, eat it with icecream, or just by itself, y’all are sure to love this biscotti recipe!

Recipe source: Allrecipes
Original recipe makes 32 biscotti
  • 1 3/4 cups dried cherries
  • 1/2 cup amaretto liqueur
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup chopped blanched almonds
  • 1 egg, beaten
  • 3 tablespoons white sugar, divided

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Granola Girl Bakes :: Biscotti 6

Granola Girl Bakes :: Biscotti 5

Granola Girl Bakes :: Biscotti 7

Granola Girl Bakes :: Biscotti 2

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Salted Caramel Sticky Buns with Cream Cheese Glaze

Sticky Buns main 1

Slickepott sticky buns :: Granola Girl Bakes 3
Salted Caramel Sticky Buns anyone? 🙂 Slickepott sent along a rather delicious jar of their Caramel Sauce a couple of weeks back and I have been dreaming up recipes ever since! Today I finally had a few hours free and was able put my apron on and get into the kitchen to create! I had a hankering for a sticky bun but not just any sticky bun, a Salted Caramel Sticky Bun with a delightful cream cheese glaze drizzled on top! Sweet buttery dough, all natural Caramel with vanilla bean & sea salt, a hint of cinnamon, pecans, and a cream cheese glaze…. Just a little tip: Sticky buns are best for dessert! 😉

Yields 24 Sticky Buns!

Ingredients

  • 2 1/2 tsp active dry yeast
  • 1 cups warm water
  • 1 tsp sugar
  • 5 tbsp salted butter{melted}
  • 1 cups warm milk
  • 1 1/2 tsp salt
  • 1/3 cup sugar
  • 5 or so cups flour
  • 1 13 oz jar slickepott Caramel sauce{or 13 oz regular caramel plus 1/8 tsp salt}
  • 2-2 1/2 cups chopped pecans
  • 1 stick butter{softened}
  • 1 cup packed brown sugar
  • 1 tbsp cinnamon

glaze

  • 4 oz cream cheese{softened}
  • 1/4 cup butter {melted}
  • 1/3 cup milk
  • 1 1/2 tsp vanilla extract
  • 3 cups powder sugar
  1. Activate yeast in warm water and 1 tsp sugar. Once activated, add 5 tbsp melted butter, milk, salt, and 1/3 cup sugar and combine! Add enough flour to make a firm yet sticky dough.
  2. Place on a generously floured surface and knead for 5 minutes adding flour when necessary {be super careful not to add too much flour!!} Let rise in a buttered bowl until doubled and dough bounces back to the touch{about 45 minutes!}
  3. Heavily butter 3 round 9″ cake pans, cover the bottom of each pan with caramel, and pecans.
  4. Flour a clean surface and roll out dough forming a large triangle{about 1/2 inch thick}. Spread 1 stick softened butter on top of the dough then sprinkle with brown sugar and cinnamon. Roll up length wise and slice into 1.5″ think rolls. Place in pans, cover, and once again to rise until double{about 30-45 minutes}! Preheat oven to 400 degrees.
  5. Meanwhile, prepare the glaze! Place butter, cream cheese, milk, and vanilla in an electric mixer. Beat to combine then slowly add powder sugar. Set aside until sticky buns are baked!
  6. Once the rolls have risen, bake for 14-17 minutes{or until golden on top and baked through}! Immediately flip onto a serving plate, allowing them to cool for 10-15 minutes. Generously drizzle glaze over the sticky buns… very generously!!
  7. Fix a rather large cup of coffee and enjoy your Salted Caramel Sticky Bun! 🙂

[vimeo 70714922 w=580 h=326]

 

Slickepott sticky buns

Slickepott sticky buns :: 6 Granola Girl Bakes 5

Slickepott sticky buns :: 10 Granola Girl Bakes

Slickepott sticky buns :: 9 Granola Girl Bakes 5 Slickepott sticky buns :: 7 Granola Girl Bakes 5

Slickepott sticky buns :: 11 Granola Girl Bakes 5

Slickepott sticky buns :: Granola Girl Bakes 18

Sticky Buns main 4

Sticky Buns main 3

5 Comments

Glazed Orange Scones

Orange Scones ::Granola Girl Bakes 8

Scones? I had never been a fan of them…. until I found myself out-of-town a couple of weeks ago and having to{okay, so it wasn’t a hard thing to do!} eat breakfast atPanera every morning!! To make a long story short, 5 breakfasts at Panera and each consisted of a delicious orange scone! 🙂 So, when I returned home I was determined to make orange scones and here I am! The recipe is really simple and super fast{I had the scones done in under 40 minutes!} Nothing like a large americano and a freshly glazed orange scone still slightly warm from the oven. 🙂

Original Recipe Yield 16 scones

For the scone:

  • 1/3 cup sugar
    the zest of two large oranges
    2 cups all-purpose flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    8 tbs  butter {frozen!}
    1/2 cup sour cream
    1  egg

For the Glaze

2 cup confectioners’ sugar; sifted
1 tbs pure vanilla extract
3-4 tbs freshly squeezed orange juice

Directions:

  1. Preheat oven to 400 and line a baking sheet with parchment.
  2. In a medium bowl, combine sugar and orange zest; mix with your fingers until the sugar is moistened and zest coated. Add in the flour, baking powder, baking soda and salt and mix until combined.
  3. Grate butter into flour mixture on the large holes of a cheese grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  4. In a small bowl, whisk the sour cream and egg until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  6. Place on a lightly floured surface and pat into a 7-inch circle about 1-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 10 minutes while you make the glaze!
  7. In a medium bowl, prepare the glaze by mixing together the powder sugar, vanilla and orange juice. Whisk until smooth. Drizzle over scones and allow the glaze to harden!
  8. Fix a rather large pot of coffee or a delicious americano & Enjoy!! 🙂

[vimeo 67908444 w=569 h=320]
Orange Scones ::Granola Girl Bakes Orange Scones ::Granola Girl Bakes 10

Orange Scones ::Granola Girl Bakes 9

Orange Scones ::Granola Girl Bakes 7

“O taste and see that the LORD is good: blessed is the man that trusts in Him.”
Psalm 34:8

3 Comments

Home-made Tortillas {Re-blogged}

tortillas

Made a batch of tortillas night for the kids and had so much fun I couldn’t help but re-blog the recipe! 🙂 It’s a great cooking project for the little ones! I had my 4 year-old sister in the kitchen helping me. She had a blast rolling out her own tortilla!  Home-made tortillas made healthy by substituting the crisco/lard for olive oil and adding whole-wheat!

Original Recipe Yield 8-12 Tortillas

Ingredients

  • 1 1/2 cups white flour
  • 1  cups wheat flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 cup boiling water
  • 1/4 cup Extra virgin olive oil

Directions

  1. Combine flours, baking powder, and salt. Add water and oil. Stir until combined.
  2. Kneed on a lightly floured surface for approximately 1 minute adding additional flour if needed.
  3. Place a stainless steel pain on stove-top over medium heat. Meanwhile, form into gulf ball size pieces and roll each ball into a large flat disc.
  4. Place each tortilla on to the hot pan, 1 at a time, for approximately 15 seconds per side or until bubble and golden. Repeat with remaining tortillas.
  5. Enjoy!
3 Comments

Wild Main Blueberry Oat Scones

 

Yes, it’s true! Not only do these have delicious wild Maine Blueberries and are sumptuous, but these scones are gluten-free!! Okay, getting serious here. My family went “gluten-free/dairy/sugar-free” for quite a while last year and some of us still TRY (notice the emphasis on try 😉 to maintain a 92.5% gluten free diet! 😉 So, I have had fun experimenting with  and making oat flour lately. Oat flour pancakes, oat flour cornbread, oat flour waffles, and now oat flour Blueberry scones sweetened with raw sugar(my favorite thus far!)

These were given 2 thumbs up by a set of parents, 4 of my sisters, and an enthusiastic 9-year-old brother. The remainder of the family has a fear of anything gluten-free so they have yet to try the scones! 🙂 Of course, seeing these scones are gluten-free, they don’t quite have the exact texture of a true scone. The texture is more of a tea cake! 🙂 So, without further ado, Wild Main Blueberry Oat Scones:

Seeing that we ran out of oat flour, I decided to grind my own

 

Original Recipe 8 large scones!

Ingredients

  • 3 cups Oat Flour
  • 1/2 cup raw sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  •   3/4 tsp salt
  •   12 tbs  butter, frozen
  • 1/2 cup dried blueberries (may be substituted for dried currants or raisins)
  • 3/4 cup sour cream
  •   2 large egg
  • 1 tsp vanilla
  • 1-2 tbs heavy cream

Directions:

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix oat flour, 1/2 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater(as pictured); use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried fruit.
  3. In a small bowl, whisk sour cream, vanilla, and eggs until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with heavy cream and sprinkle with  1 tsp. raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 16 to 20 minutes. Cool for 10 minutes and serve warm or at room temperature.
  6. Enjoy! 🙂

4 Comments

Quick Hamburger Buns |Of Dinner, the Olympics, and Grilling…

Is it just me or does anyone else think cooking needs to be considered an Olympic sport! Feels like I have run a marathon after making dinner. 🙂 Tonight’s dinner consisted of Rosemary Pesto Feta Burgers,  5 Cheese Mac n’ Cheese, Oven roasted French Fries, and vegetable. And this is the first time I have grilled without setting the meat I am grilling completely on fire and grilling myself!! I usually have my  Dad man the grill but he was out tonight. To be 100% honest I completely wimped out on the home-made condiments. I had everything laid out to make ketchup and mayo but fizzled!
But I did get around to making home-made buns! The quick version. 🙂 Not too fancy and nothing special about them but they are 1000% better than the pre-packaged store bought buns and QUICK!

Original Recipe Yield 8 buns

Ingredients

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs olive oil
  • 2 1/2 cups(or more) flour(I use a 50/50 ratio of white and wheat)
  • 1 egg beaten

Directions

  1. Activate yeast in water and sugar. Once activated, add salt and oil. Mix in just enough flour to make a sticky yet workable dough.
  2. Pour dough out on to well floured surface and knead for 3 minutes, adding additional flour as needed!
  3. Place in lightly oiled bowl and allow to rise for 20 minutes.
  4. Roll out on to floured surface, punch down, and cut into 8 pieces. Form into balls, flatten each ball down, and place on to parchment lined cookie sheet. Allow to rise for 15 minutes.
  5. Brush with beaten egg. Bake at 425° for 12-15 minutes or until golden!
  6. Allow to cool, slice in half, and ENJOY! 🙂
13 Comments

Mediterranean Flat Bread

One of my family’s favorites! I tried my first piece of Mediterranean Flat Bread at a small coffee shop in the beautiful hill country of Texas and loved it! But obviously couldn’t take the coffee shop home with me so I came up with a recipe. 🙂 If you like Olives and Feta you will LOVE this recipe!

Soft bread topped with olives, provolone, fresh spinach, sundried tomatoes, and finished off with feta!

Yields 6  individual pieces of flat bread

Ingredients

Bread

  • 1 cup warm water
  • 2 1/4 tsp years
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs butter melted
  • 3 cups flour
Toppings

  • olive oil
  • 24 kalamata olives pitted
  • 1 7oz jar Sundried Tomatoes in Olive oil
  • fresh spinach
  • 8oz sliced provolone
  • 8oz crumbled feta

Directions

  1. Activate yeast in warm water with sugar. Add salt, butter, and enough flour to make sticky dough.
  2. Turn dough out onto floured surface and knead until soft and elasticy, adding additional flour as needed, approximately 5 minutes.
  3. Place dough in greased bowl and rise until double.
  4. Once doubled divide dough into 6 equal pieces, form into balls, and flatten with rolling pin. Place on a parchment lined pan.
  5. Preheat oven to 400°F.
  6. Brush each piece of flat bread with olive oil then add the toppings. First the olives(lightly pressing into dough), on top place a slice of provolone, then a few leaves of fresh spinach, sundried tomatoes, and top with feta.
  7. Bake for 12-15 minutes or until cheese and bread are lightly golden.
  8. Serve warm and ENJOY!
5 Comments

Honey Rolls

Usually made with 50% whole wheat flour and 50% white, theses honey rolls have become a Sunday dinner staple!

Original Recipe Yield approximately 2 dozen rolls

Ingredients

  • 4 1/2 tsp yeast
  • 1tsp white sugar
  • 1 1/2 cup warm water
  • 1 1/2 cup warm milk
  • 1/2 cup melted butter
  • 1/2 cup honey
  • 1 tbs salt
  • 6 cups Flour, either all white or a combination of whole wheat and white
  1. Dissolve yeast and sugar in a large bowl with warm water until foamy, approximately 5 minutes.
  2. After years is activated add milk, butter, honey, and salt. Stir until well combine.
  3. Add just enough flour, one cup at a time, until dough is sticky yet workable. Roll out onto a well floured counter top and knead until no longer sticky and dough is elasticy, added additional flour if needed. Place in a greased bowl and rise until doubled (approximately 1 hour)
  4. Preheat oven to 350°. Grease 2 9×13 pans with butter. Once dough is risen, punch down and cut into 24 individual pieces. Form each into balls and place in the greased pans. Allow to rise to double (approximately 45 minute)
  5. Bake until golden brown, 15-20 minutes and enjoy!
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