TASTY CINNAMON ROLLS RECIPE!

Growing up I used to take the subway home from school and everytime the train would pass through one particular station, the smell of freshly baked, glazed cinnamon rolls would fill the car. I would have to practically hold myself down to stop me from getting off the train, running up the stairs and spending my allowance on one (soemthing I allowed myself to do on occasion). To this day, cinnamon rolls always remind me of simpler times and so I have begun to make them at home.

To me, the best traits of a tasty cinnamon roll is that it’s super fluffy, with an almost gooey center, has a flavourful cinnamon rich filling and of course, a decadent cream cheese icing. If this sounds good to you, you’re going to love this tasty cinnamon rolls recipe!

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INGREDIENTS:

Makes 9-12 Rolls
Time:
30 Min for Yeast to Activate, 1.5 Hours for Dough to Rise, 1 Hour for Rolls to Double, 35 Minutes for Cooking

Cinnamon Roll Dough
1 CUP of Warm Milk
1 TBSP of Vanilla Extract
2.5 TSP of Instant Dry Yeast
1/2 TSP of Salt
2 Eggs - at room temperature
1/3 CUP of Unsalted Butter - melted
1/2 a CUP of White Sugar
3.5 CUPS of All Purpose Flour
Pinch of Ground Nutmeg
1 TSP of Ground Cinnimon
Olive Oil - for greasing the bowl

Cinnimon Roll Filling

1 CUP of Brown Sugar
2 TBSP of Cinnamon
1/2 TSP of Nutmeg
1/3 CUP of Softened Unsalted Butter

Optional Topping While Baking

3/4 Cup of Heavy Cream

Cream Cheese Icing For Cinnamon Buns

4 OZ of Cream Cheese - softened
1/4 CUP of Unsalted Butter - softened
1 TSP of Vanilla
1/8 TSP of Salt
1.5 CUP of Powdered Sugar - sifted
2-4 TBSP of Half and Half (or Milk)


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HOW TO MAKE CINNAMON BUNS:

Cinnamon Roll Dough

The first thing you need to do is make the cinnamon roll dough. In a mixing bowl, dissolve sugar in the warm milk before sprinkling in the yeast. Allow the yeast to proof until it rises, thickens and bubbles.

When ready whisk in eggs, vanilla, melted butter, and salt.

In a separate bowl, combine remaining dry ingredients - flour, cinnamon, and nutmeg - with sugar. Whisk until well incorporated.

Place mixing bowl with wet ingredients on your stand mixer and using a dough hook, gradually add the flour mixture to it about 1/2-1 CUP at a time.

Once a dough starts to form, remove mixture from the mixing bowl onto a floured surface and knead gently until a soft dough is formed that is no longer sticky.

Place the dough in a bowl greased with olive oil. Cover dough with a cloth or kitchen town and place somewhere warm where it will not be disturbed, to rise until it doubles in size (approximately 45 minutes to 1 hour).

Once dough has doubled in size, you are ready to preheat the oven to 350 degrees, grease a baking dish with butter ( around 9x9 inches), and prep your work surface with flour.

Cinnamon Roll Filling

Next, we need to make the cinnamon roll filling! In a bowl, combine the cinnamon, nutmeg, and sugar, and whisk together until well incorporated.

Roll out dough into a rectangular shape on floured surface until 1.4 inch thick.

Spread the butter out evenly on the surface of the dough before sprinkling the filling gernerously on top. Make sure to stay 1 inch away from one of the shorter edges of the rectangle.

When ready, start to gently roll the dough into a log starting from the opposite end of the unbuttered edge

Using a piece of unflavored and unscented dental floss cut rolls into 1.5 inch thick rolls.

Place rolls in your buttered baking dish allowing for room for them to expand further. When done, cover again with a cloth and place the rolls in a warm spot so they can again double in size.

Bake rolls for 7-10 minutes. Take out the roll and top each roll with a few tablespoons of heavy cream. This is optional but it does help them become super gooey and fluffy, so if you like fluffy cinnimon rolls I highly recommend doing this step! Return the rolls to the oven and continue to bake until they become a deep golden brown (approximately 25 minutes). If the rolls are getting a bit too brown at the 20 minute mark, I recommend covering them loosely with a sheet of foil and allowing them to continue to bake.

When done, remove baking dish from oven and allow to cool.

Cream Cheese Icing For Cinnimon Buns

While the rolls are cooling you can now work on the cream cheese icing for the cinnimon buns!

Whisk together cream cheese, butter, vanilla, 2 TBSP of half and half (or milk), and Salt in a bowl. Add in your powdered sugar bit by bit until fully incorporated. NOTE: You can use half and half (or milk) and confection sugar to adjust the frosting consistency to how you desire.

Spread the frosting over the warm tasty cinnamon rolls and serve! Keep rolls covered and refrigerated when storing.

Enjoy!


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I hope you enjoyed this ‘tasty cinnamon rolls with cream cheese icing’ recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!


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SHAMROCK MATCHA FUDGE

With spring now on the horizon I am looking forward to good weather and celebrating Easter and St. Patrick’s Day in March. To help me get in the festive spirit I decided to whip up some white chocolate fudge with a matcha dessert twist to help it not only turn green but become a perfect St. Patrick’s Day dessert. Although they are as delicious and can easily be cut into matcha squares, I decided to take the theme a little further using my little shamrock cookie cutter to achieve these adorable shamrock match fudge morsels. If you are a matcha lover or looking for new ways to use Matcha powder, you are going to love this St. Patrick’s Day Recipe. But don’t take my word for it, try for yourself. Enjoy!

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INGREDIENTS:

Apx 16 Shamrocks

3/4 CUP of Condensed Milk
1.5-2 TBSP of Powdered Matcha - depending on how strong you want the matcha flavour
14 oz White Chocolate
1/2 TSP of Salt
1 TSP of Vanilla Extract
1 TBSP of Matcha for decorative dusting at the end

You will also need:
1.5 Inch Shamrock Cookie Cutter
8x8 Baking Pan
Parchment Paper
A Fine Sifter
Spatula


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DIRECTIONS:

Pour condensed milk into a bowl and sift in your matcha.

Using a double boiling method, stir the matcha into the condensed milk until it is well incorporated on a medium low heat.

Next, add in the white chocolate and continue to double boil until it has melted completely and is well mixed.

Next, add in your salt and vanilla, stir.

Pour mixture into lined baking pan and store at room temperature for 15 minutes before moving to the fridge for an additional 3 hours.

When fully cooled, cut out shamrock shapes using your cookie cutter and place on a non stick surface.

Sprinkle with more sifted matcha.

Store in fridge until you are ready to eat.

Enjoy!

These can be packaged and left in the freezer for a month.


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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!


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HOMEMADE FORTUNE COOKIES

Thinking of making a customizable treat for someone in your life? Perhaps Valentine’s Day is coming up, maybe you want to cheer a friend up or you need the perfect gift for your anniversary. Look no further than this easy to personalize fortune cookies recipe! Not only can you leave super cute handwritten notes for someone inside or notes of encouragement but the cookies themselves are pretty addictive! When creating my fortune cookies I noticed that it is important to work quick which is why I recommend making your notes or messages ahead of time and having them already prepared. Additionally, when creating customized fortune cookies, you want to make sure you don’t make the batter too thick so that they dont turn into mini pancakes. Instead, spoon out as much as you need and spread it out in a circular motion so you can almost see the parchment paper underneath. Lastly, I would also recommend creating only making two fortune cookies at a time as you need to work fast and it can get harder the more you make at one time. Enjoy!

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INGREDIENTS:

Makes about 20 Fortune Cookies


4 Egg Whites
1 Cup of Flour
1 Cup of Sugar
4 TBSP of Water
2TSP of Almond Extract

You will also need:
Hand Mixer
Whisk
Medium Size Bowl
Baking Tray
Parchment Paper
Muffin Tray


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DIRECTIONS:

Write out your ‘fortunes’ on strips of paper 4.5-5 inches in length.

Preheat oven to 400 degrees.

In a medium size bowl, beat egg whites with a hand mixer until stiff peaks form .

Add in your flour, sugar and almond extract, and mix with a whisk until it turns into a paste.

Add in your water and continue to combine with a whisk.

Line a baking tray with parchment paper and make circles with the mixture about 4.5 inches in diameter. You don’t want to do more than three at a time (I found my sweet spot to be 2) and don’t make them too thick or else they will come out like pancakes. So make sure they are thin!

Bake for 4 minutes or until edges brown slightly.

Remove from oven allowing to cool for 5 seconds before quickly but carefully pealing the pancake off the parchment and folding it in half with one of the notes inside. Pinch the sides together before folding it in half again using a cup or a lip of a bowl (see below photo for demo).

Place in muffin tray to cool and harden.

Flip parchment paper over and repeat. NOTE: You don’t want to use a piece of parchment paper more than twice otherwise the cookies start to stick to the paper.


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I hope you enjoyed this homemade fortune cookies recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!


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CHOCOLATE RICE KRISPIE TREATS FOR VALENTINE'S DAY

If you are looking for a fun Valentine’s Day recipe that is not only adorable but easy and fun to make, I highly recommend trying this chocolate rice krispie treats recipe!

When it comes to the best rice krispie treats recipe this one takes the cake because they are so incredibly soft and chewy! Of course, the steps for this recipe are the same for regular rice krispie squares but I thought using a heart cookie cutter would be a great fit for Valentine’s Day. This recipe for chocolate rice krispies will have you reminiscing about childhood bake sales and exchanging Valentine’s day cards with friends. Speaking of exchanging, they are also super fun to decorate and make a great gift so my advice is to double the recipe and giving a few away! Enjoy!

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INGREDIENTS:

Makes Apx 12 Hearts

1/2 CUP of Unsalted Butter
5 Cups of Marshmallows - separated into two portions - 1 of 4 Cups and 1 of 1 Cup.
6 Cups of Rice Krispies Cereal
1.5 TSP of Vanilla Extract
2.5 CUPS of White Chocolate Wafers
Pink Food Colouring

You Will Also Need:
Heart-Shaped Cookie Cutter
Baking Tray
Wax Paper



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DIRECTIONS:

In a large sauce pan melt the butter on medium heat.

Once melted add in 4 cups of marshmallows and reduce heat to low. Continue stirring until completely melted.

Next, remove melted marshmallow and butter mixture from heat and add to large bowl with the Rice Krispie cereal, remaining marshmallows and vanilla extract. Mix until well incorporated.

Using wax paper, line a baking tray and press the rice crispy into the baking tray creating an even thickness all round. Place the baking tray in the fridge for 20 min to cool before removing and cutting out heart shapes using a heart shaped cookie cutter. Place the hearts on a wax paper lined baking sheet. NOTE: You can take the remainder of the mixture that you were not able to use and press it into the heart shaped cookie cutter to create 1 or 2 more heart shapes so you don’t have to waste any of the precious mixture.

Using the ‘double boil’ method, melt the white chocolate wafers. Set 1/2 aside and add a ladybug size amount of pink food colouring to it. Stir well to turn the chocolate pink.

Dip each heart into either the white or pink chocolate until half the heart is submerged before placing it back on the baking sheet to dry. You can also use a fork or piping bag to create decorative patterns on top using alternating chocolate colours.

Store hearts in cool place until you are you are ready to enjoy.

chocolate rice crispy treats
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I hope you enjoyed this chocolate rice krispie treats recipe as much as I do. If you have any comments or suggestions about how to make rice krispy treats please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!


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chocolate rice crispy treats

THC RED VELVET 'TRUFFLES' FOR VALENTINE'S DAY

Since it has been almost a year since I have had the chance to hang out with all my girlfriends, I thought it would be nice to send them something for Valentine’s Day that will not only spark joy in their life but also let them know that I am thinking of them.

I have never made THC edibles or THC candy or recipes with cannabis before, but after learning how easy it can be to incorporate them into desserts without having to worry about measuring out dosages and making them myself, it got a whole lot easier to imagine ways to use them when baking.

Since Valentine’s Day is the holiday in question, I thought a Red Velvet Cake was fitting, and much like making cake pops, coating the ‘truffle’ with chocolate also became a great way to seal in freshness, add decorative designs, and play well into my Valentine’s Day theme.

If you are looking for a fun little surprise to leave a friend or loved one this Valentine’s Day, I highly recommend this easy to make THC Red Velvet ‘Truffle‘ recipe!

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INGREDIENTS:


Makes 12 Truffles

1 Box of Red Velvet Cake Mix (I used Duncan Hines)
1 Cup of Cream Cheese (Softened)
12 THC Chocolates (Any kind that’s small enough to fit inside your desired truffle size - I used Fireside Milk Chocolate 5MG chocolates)
3 Cup of Semi-Sweet Chocolate Baking Chips
2 Cups of Melted White Chocolate (Preferably Melting Wafers)

- Optional Garnish -
Any Heart Shaped Candy

- Cooking Instruments -
Cake Tray
Baking Sheet
Wax Paper
Electric Hand Mixer
Food Processor - optional


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DIRECTIONS:

Make a Red Velvet Cake according to the instruction on the box.

Using a bowl, beat your cream cheese until it becomes soft and easily spreadable.

Next, deconstruct the cake until it’s just crumbs either using your hands or a food processor, adding it to the bowl with the cream cheese afterwards.

Mix the cream cheese in with the cake so that it becomes doughy once again.

Flatten about 1 TBSP of the cake mixture into your hand, place the THC chocolate in the middle, and roll the sides up around the chocolate (I recommend not going too thick with the mix if you don’t want them to be huge. I thought the size of my palm was plenty big). Place the rolled balls on a baking sheet covered with wax paper.

Next, using the double boiling method, melt the semi-sweet chocolate and drizzle it over each THC cake mix ball until fully coated. You may want to use a spatula to help you. Do the same with the white chocolate wafers. You can use both chocolates together to create designs as well. Don’t forget to add the garnish before the chocolate completely hardens!

Allow chocolate coating to harden on the wax paper before using a knife to trim and remove the bottom of the truffle from the wax paper and store in the fridge. If you are giving them away to a friend remember to tell them to also store them in the fridge until they are ready to be enjoyed.


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I hope you enjoyed this THC edibles recipe as much as I do. If you have any comments or want me to post more cannabis recipes please let me know below and I'll be happy to answer them as soon as I can! Happy baking!!!


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