sweet dough Archives | The Vanilla Bean Blog

Apple Cider Cinnamon Rolls

Sarah Kieffer — Wed, 23 Oct 2019 01:21:20 +0000

I decided to see what would happen if I played around with my Sweet dough recipe – adding apple cider instead of milk like my Soft and Gooey Cinnamon Rolls call for, made for an Autumn-ish type of breakfast bun. And it resulted in these delicious Apple Cider Cinnamon Rolls, with the faintest apple flavor, and the softest texture. They’re adapted from my first book, The Vanilla Bean Baking Book. I’m not one for apple chunks in my buns and rolls (I find them distracting), so instead, to draw out the apple flavor, I opted for an apple cider icing; I cooked down the apple cider, added a little cream cheese, butter, and confectioners’ sugar, and low and behold! Amazing. At least, that’s what my 11-year old daughter exclaimed when she tried them. ************************************ Each October, I am compelled to challenge myself to read slightly eerie or spooky literature. I’m not one for scary movies or books, so something with even the slightest trace of fearfulness is enough for me on the regular. I’m not sure what it is about crisp Autumn days, with their crunchy leaves and early nightfalls, but I’m ready to dive in to something unnerving. (It […]

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no-knead caramel rolls

Sarah Kieffer — Wed, 19 Sep 2018 14:04:59 +0000

Made with my favorite sweet dough, these rolls are swirled up in cinnamon, nutmeg, and cloves, then smothered in warm caramel and toasted pecans. The sides of the pans are buttered and then dusted with sugar, which caramelizes the sides of the buns, making for an incredible roll. Tips for making the best caramel rolls: I make these rolls in the Mauviel soufflé 3×2 inch mini molds because it gives them the most beautiful tall sides, but you can nestle them together in a 9×13 pan if you don’t have individual pans. Or you can use these ramekins (you’ll want to select the “4 inch”, which measure 3.1 in diameter at bottom (4 in at top)and are 2 inches high. Take note that the copper molds are crazy hot when they come out of the oven, which can make it a little tricky to get them out. I use a kitchen towel and wrap it around the base of the copper mold, then run a knife carefully around each roll, and flip them onto a wire rack. Make sure to line the bottom of each mold with parchment paper as noted in the instructions, or the buns will stick to the […]

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No-Knead Sweet Dough Recipe

Sarah Kieffer — Thu, 20 Jul 2017 17:16:38 +0000

This Sweet Dough Recipe is from my book, Baking for the Holidays, and I use it all the time! Not only does it come together quickly, but there is no kneading with a stand mixer required and it can be refrigerated overnight. That means you can get your sleep rather than waking up in the wee hours of the morning if you want to serve fresh, hot out of the oven Cinnamon Rolls for breakfast or brunch. How to Fold Sweet Dough Recipes to use Sweet Dough with:

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