Haniela's

Cinnamon Rolls with Vanilla Bean Glaze

Saturday, October 6, 2018


I go through a lot of cinnamon and I prefer Saigon Cinnamon. I find it is sweeter, vibrant it taste and smell than other cinnamon types I tried. It's without a question my favorite baking spice. I love how it pairs with apples, walnuts, pecans. I like adding a dash to my plain yogurt, it makes it sweeter without adding the sugar. It's exceptional in peach crumble and apricot bread with cinnamon streusel topping. These are just few of my favorites. Cinnamon is also my secret ingredient in Walnut Cranberry Biscotti

Today I'm going to share with you currently my favorite sweet bread dough recipe and delicious, beautiful cinnamon rolls with a twist. Literally.



Sweet Bread Dough - Video
500 grams all purpose flour 5tsp dry yeast 100grams granulated sugar 250ml warm milk ( 1 cup + 1 to 2tbl milk) 1 stick butter, melted 2 egg yolks 1tsp vanilla pinch of salt Bake at 350F 25-30 minutes, until golden brown around the edges

Cinnamon Rolls
1 Sweet Bread Dough Recipe(above)
1/4 cup butter, melted and cooled to brush the rolled out dough
3tbl butter, melted and cooled to brush on unbaked rolls before baking

Cinnamon Filling
1 cup brown sugar
1 1/2 tbl cinnamon
Combine cinnamon and brown sugar in a bowl, set aside.

Glaze
3tbl butter
2tbl hot water
1 1/2cup powdered sugar
1/2tsp vanilla bean paste or vanilla extract
In a small pot melt butter, remove from the heat and add hot water, powdered sugar and whisk vigorously, make sure you don't ave any lumps of sugar in the glaze. Flavor with vanilla bean paste or vanilla extract. Alternatively you can use hot coffee instead of water for extra layer of flavor.

Preheat oven to 350F.
Make the sweet bread dough, no need to let it rise, roll it out thin.
Brush 1/4 cup melted and cooled butter on the dough, cut the dough into about 3 inch strips.
Divide cinnamon filling among the strips of dough. Placing the cinnamon in the middle of each strip.
Seal the strips into a  long snake like pouch.
Cut the strips into approximately same size, press the ends well to seal.
Roll out each pouch so it's about 2.5 inch wide, or little more.
Using pastry wheel cut the slits in the pouch, care not to cut through the ends.
Start at the end, slightly on an angle, roll the pouch until you have a log formed.
Shape it into a snail, and tack the ends so they stick together.
Line baking sheet or a baking pan, about 1/4 size sheet or a round pan will work as well with the parchment paper, spray with the nonstick spray. Layer rolls next to each other.
At this point you can let it rise for about 40 -60 minutes, bake in the preheated oven at 350F  25-30 minutes, until golden brown. OR you can cover it with the plastic wrap and refrigerate till next day, make sure to allow for 2-3 hours for the rolls to come to room temperature and to allow for the rise/proofing. 
Once baked, let cool slightly. Then brush on the glaze. Let cool completely and enjoy or freeze for later.











Wait till rolls are lukewarm before you brush the glaze on them.




vanilla bean, butter glaze



cinnamon, rolls, cinnamon rolls, bread, sweet bread dough,

Best thing about cinnamon rolls is that they are always fashionable.




Colorful Monarch Butterfly Cookies

Wednesday, September 5, 2018


It's time for beautiful, colorful Butterfly Cookies, few weeks back I made a this pretty Monarch Butterfly Cake (I have yet to share it here on the blog, so stay tuned) and so ever since that cake I've been meaning to make cookies inspired by the technique I used to decorate the butterfly cake. To make cookies I used chocolate cookie base and orange flavored royal icing.



I also teamed with Amber from SweetAmbs and Amber made these showstopper Monarch Cookies. You can find out how to make them and all the little details on SweetAmbs Blog.



Recipe and Tools you need to make these cookies:

Monarch Butterfly Cookies Tutorial

Chocolate Cookie Recipe
Baking Cocoa
Royal Icing - I used orange flavoring to flavor my icing
Orange Flavoring
Butterfly Cookie Cutter
Paint Brush
Edible Gold Luster Dust
Dropper
Piping Bags
Stencil Holder(comes with the small green spreader)
Sugar Smoothers 
Stencil Blank(mylar material)
Exacto Knife

Before you make the stencil, take the cutter and make sure the stencil  cutout sections fit nicely inside of the cutter.
When cutting stencil with exacto knife always make sure your surface is protected, you don't want to ruin your desk or antique dinning room table. I use an old cutting board underneath. Tape the template on the board and then tape the stencil. This way nothing will be shifting while you are cutting it out with the knife. Also, make sure the blade is sharp with the tip of the blade intact. Be patient and cut the stencil in sections. Slower, precision cutting is better. Stencil blanks are not paper thin and some pressure has to be applied to cut through.




I used chocolate dough to make the cookies, if you are not fond of chocolate or are allergic you can try using gingerbread dough or even add some cinnamon to the sugar cookie dough to give little more color. Main reason I used chocolate was to avoid using black food coloring. It doesn't hurt that I love chocolate either.



I tried using different colors and at the end I think using 2 colors gave the most effective results, What do you guys think?


I just love how these turned out.


If you wish to package them, seal them in the clear bags and nest them in a cute box.