ALFRESCO

Day 4 of the 12 Days of Cinnamon Rolls

On the fourth day of cinnamon rolls, my true love gave to me. . .

Four Falling Pears

Okay, this is a bit of a stretch, but fresh pears layered on top of

a cinnamon roll filling--or used in place of apples to make

Pear Tarte Tatin Cinnamon Rolls--can be fabulous.

On the third day of cinnamon rolls, my true love gave to me . . . .

Three French Gems

(a buttery, flaky, croissant-like cinnamon roll)

They start with a sweet yeast dough, then get a butter and flour layer.

You fold the dough over the filling, then turn and roll the butter layers in several times to achieve a "laminated" or Danish pastry, like a croissant dough.

After you cut the individual rolls, you use the handle of a wooden spoon to squish them so the filling comes out the sides. Brush with egg wash.

For an authentic European finish, sprinkle pearl sugar (or coarsely chopped sugar cubes) on top of each roll.

C'est si bon! Croissant meets cinnamon roll!

On the second day of cinnamon rolls, my true love gave to me. . . .

Two Carrot Loves

(the Carrot Cake Cinnamon Roll)

And a Roll with Some Ooey-Gooey.

from I Love Cinnamon Rolls!

Day 3 of the 12 Days of Cinnamon Rolls

On the third day of cinnamon rolls, my true love gave to me . . . .

Three French Gems

(a buttery, flaky, croissant-like cinnamon roll)

They start with a sweet yeast dough, then get a butter and flour layer.

You fold the dough over the filling, then turn and roll the butter layers in several times to achieve a "laminated" or Danish pastry, like a croissant dough.

After you cut the individual rolls, you use the handle of a wooden spoon to squish them so the filling comes out the sides. Brush with egg wash.

For an authentic European finish, sprinkle pearl sugar (or coarsely chopped sugar cubes) on top of each roll.

C'est si bon! Croissant meets cinnamon roll!

On the second day of cinnamon rolls, my true love gave to me. . . .

Two Carrot Loves

(the Carrot Cake Cinnamon Roll)

And a Roll with Some Ooey-Gooey.

from I Love Cinnamon Rolls!

Day 2 of 12 Days of Cinnamon Rolls

On the second day of cinnamon rolls, my true love gave to me. . . .

Two Carrot Loves

(the Carrot Cake Cinnamon Roll)

And a Roll with Some Ooey-Gooey.

from I Love Cinnamon Rolls!

The 12 Days of Cinnamon Rolls

'Tis the season to be jolly, and nothing makes you jollier

than a homemade cinnamon roll.

Every day for the next 12 days, we'll sing a different version of a holiday song--

The 12 Days of Cinnamon Rolls!

"On the first day of Cinnamon Rolls,

my true love gave to me. . ."

A Roll with Some Ooey-Gooey.

And there are no calories in this one, either--that's part of the gift.

Pictured is the the Traditional Cinnamon Roll in

I Love Cinnamon Rolls!

Pumpkin Cinnamon Rolls for Thanksgiving

Wouldn't it be great if the people you care about most could be rolling in the dough rather than off a "fiscal cliff"? If you don't have a trust fund at your disposal, or a winning lottery ticket in your hand, you can still roll with this dough. And taste the abundance that underscores our Thanksgiving holiday.

When I was working on I Love Cinnamon Rolls and trying to come up with variations on a delicious theme, I had two inspirations for these rolls.

The first were the "crown" pastries baked at Graeter's in Cincinnati, Ohio. They're a deconstructed sweet roll made by lining a muffin cup with yeast dough, then adding a sweet filling. They look somewhat like cupcakes.

The second came from my mother's pumpkin pie topped with cinnamon pecan streusel which I featured in All-American Desserts.

And voila--Whole Wheat Pumpkin Pecan Cinnamon Crowns.

Although these rolls are perfect for Thanksgiving, don't think you have to restrict them to one weekend a year. They're delicious any time you want something soft, sweet, spicy, and comforting -- like, maybe, every day?

Whole Wheat Pumpkin Pecan Cinnamon Crowns

Rise and shine for a cold weather brunch dish that makes you happy! You will have some leftover pumpkin filling with this, but you can pour it into a buttered baking dish and bake it along with the rolls until a toothpick inserted in the center comes out clean. Bake these in batches, and nibble as you go.

Makes 36

First, make the dough. You can make this up to 2 days ahead of when you want to bake.

Whole Wheat Cinnamon Roll Dough

The addition of whole wheat flour gives these rolls a slight more textured, nutty flavor. Let the dough sit for 30 minutes after mixing, as the whole wheat flour takes longer to absorb liquids. Vital wheat gluten or whole grain dough improver can be found in the baking section of better grocery stores (Bob’s Red Mill) or online at places like King Arthur

3/4 cup whole milk

¼ cup honey or agave nectar

¼ cup vegetable oil

1 teaspoon salt

2 large eggs, beaten

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour, plus more for kneading

2 teaspoons vital wheat gluten or whole grain dough improver

2 1/2 teaspoons instant or bread machine yeast

1. In a 4-cup measuring cup, combine the water, honey, vegetable oil, and salt. Microwave on High for 1 minute or until warm. Whisk in the eggs.

2. In the bowl of a stand mixer fitted with the paddle attachment , place the flour and yeast. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft ball and pulls away from the sides of the bowl, about 5 to 6 minutes. Let the dough rest for 30 minutes, if you like, to let the whole grains absorb the liquid.

3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, start kneading the dough with the dough hook. Sprinkle with a tablespoon of flour, every minute or so, to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (about 3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place at room temperature (about 70 to 75 °F) for 45 to 60 minutes or until it has almost doubled.

4. Then, proceed.

Pan Sauce:

Cooking spray

Pumpkin Filling:

1 (15-ounce) pumpkin puree (not pie filling)

1 (14-ounce) can sweetened condensed milk

1 large egg

Cinnamon Pecan Streusel:

1/2 cup all-purpose flour

½ cup packed light or dark brown sugar

¼ cup granulated sugar

2 teaspoons ground cinnamon

1/4 teaspoon salt

½ cup chopped pecans

¼ cup unsalted butter, softened

5. For the pan sauce, spray 6 (6 cup) muffin tins with cooking spray and set aside.

6. For the filling, whisk the pumpkin, sweetened condensed milk and egg together until smooth. Set aside.

7. For the streusel, combine the flour, sugars, cinnamon, salt, and pecans in a medium bowl. Work in the butter with a fork or your fingers until the mixture forms crumbs. Set aside.

8. Transfer the dough to a floured surface. Cut the dough into fourths. Roll each fourth to a 9-inch square. Cut the dough into 3-inch squares. Arrange each square in a prepared muffin tin.

The Method Is the Same, the Filling Is Different. Sweet Cheese and Cinnamon Streusel

Place 1 tablespoon pumpkin (or sweet cheese as in the photo) filling and 2 teaspoons streusel in each dough-lined muffin cup. Cover with tea towels and let rise in a warm place until almost doubled, about 45 to 60 45 minutes. Preheat the oven to 350°F.

9. Bake for 15 to 17 minutes or until the crust has lightly browned and the filling is firm.

Cinnamon, Chocolate, and Coffee

As I write this blog post, it's early Monday morning. The work week starts again (as if it ever really halted). My to-do list overflow-eth. And I need a cinnamon roll!

Today, I'll have to settle for the virtual kind as it's a writing, not a baking day. I'm fortunate enough to be part of a writer's group that will meet this afternoon. The other writers will be critiquing chapters from a culinary novel I'm working on. And I have to critique their work as well.

Even constructive criticism, kindly given and much appreciated, can take a bit of a psychic toll.

So I need another cinnamon roll with a good cup of dark coffee. Or maybe a cinnamon roll that combines the two, as in these Coffee Lover's Cinnamon Monkey Bread Rolls. Sigh. . . .

So all this leads me to the topic for this blog post--ingredients. Especially those that play well with cinnamon.

First up is cinnamon. It used to be so easy to select a cinnamon for baking. Now we're spoiled for choice.

Indonesian cinnamon (at the 6-o'clock position in the photo), the typical grocery store variety, is lighter in color and milder in flavor--with a slight citrus tone--than other cinnamons. China Cassia (at the 3-o'clock position in the photo) has more of a reddish tinge and a medium cinnamon flavor. My personal favorite, Vietnamese or Saigon cinnamon (at the 9-o'clock position in the photo), has a darker color and a robust cinnamon flavor.

Dark brown sugar with cinnamon heightens the cinnamon flavor, while light brown or granulated sugar with cinnamon gentles it.

The deep flavor of chocolate can add another dimension to cinnamon rolls if you use it with a light hand. Too much chocolate, and it overwhelms rather than complements. Mexican chocolate, available in the Hispanic section of the grocery store and at gourmet shops, already combines chocolate with cinnamon and sugar as it's meant to be grated for Mexican hot chocolate.

Here you see the Ibarra or grocery store brand on the left as well as artisan Mexican chocolate you could find at a gourmet or chocolate shop on the right. The chocolate comes in disks or tablets that you then grate.

Here, you see grated Mexican chocolate on top of a typical cinnamon roll filling of cinnamon and brown sugar.

To let the filling flavor shine through, I'd use a simple vanilla-flavored glaze at the end.

There's another way to add chocolate--and coffee-- to cinnamon rolls. I found these espresso chocolate chips from the King Arthur catalog. I simply dot them on a cinnamon filling, then finish with a vanilla glaze.

Substituting brewed coffee for other liquid in a typical confectioner's sugar glaze, as the Pioneer Woman likes to do, adds a nuance of flavor that complements traditional cinnamon rolls.

Now, I feel better--part wake up and part comfort. Ready to start the day. Ready for whatever this writing life throws at me.

And I hope you feel the same.

Check out I Love Cinnamon Rolls! on amazon.com

Behind the Scenes at a Cookbook Photo Shoot

I count myself very fortunate to still be writing cookbooks since my first--a Kansas City restaurant recipe cookbook--was published in the 1990s.

Back in the day, cookbooks didn't include color photographs. As a writer, you had to describe the dish as best you could--and hope the reader was happy with the result.

Now, color photography provides that extra connection like an electric current between the reader, the food, and the cookbook author. When the photos are so vivid and warm and delicious that everybody wants to lick the page, you know you've got the real flavor of a book.

I want to take you behind the scenes of the photo shoot for I Love Cinnamon Rolls! last November in Kansas City.

The rolls you see on the cover are Szechuan Pepper Cinnamon Rolls with Fresh Ginger Glaze. (And a deep, dark secret--they're made with doctored-up Pillsbury Hot Roll Mix.)

But to get that cover shot, you need people. First of all, the writer (me) who has dreamed up the recipes. Eagle-eye editors--Jean Lucas and Lane Butler.

Then, art director Julie Barnes who knew the best "look" for the Andrews McMeel book and had assembled all the props. Here you see her with a vintage aqua baking dish on a burnt orange cloth.

Food stylist, Trina Kahl, made the food look great. And the amazing Ben Pieper photographed it at his studio.

Here is the Moroccan Rose Petal Cinnamon Roll recipe (an intriguing combo of cinnamon and black pepper in the filling, rosewater in the icing) that I made at home. This candid photo is the cookbook equivalent of being a movie star seen in public without make-up.

And here you see the same recipe after it has been art-directed, food-styled, and professionally photographed.

Lots and lots and lots of cinnamon rolls, both real

And virtual. Lights. Camera. Action!

All in a day's (okay, a metaphorical day's) work.

Moroccan Rose Petal Cinnamon Roll Crescents

Thin Strudel Dough

This is the dough to make when you want thin, somewhat crispy layers in the Eastern European tradition of Rugelach.

Makes 6 jumbo, 12 large, 16 to 20 medium, or 48 to 64 mini cinnamon rolls

1/4 cup whole milk

1/2 cup sour cream

1/2 cup unsalted butter, softened
2 tablespoons granulated sugar
1 teaspoon salt
2 large eggs

3 ¼ cups all-purpose flour, plus more for kneading

2 ½ teaspoons instant or bread machine yeast

1. In a 4-cup measuring cup, combine the milk, sour cream, butter, sugar, and salt. Microwave on High for 1 ½ minutes or until warm. Whisk in the eggs.

3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, start kneading the dough with the dough hook. Sprinkle with a tablespoon of flour from time to time to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (about 3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place at room temperature (about 70 to 75 °F) for 45 to 60 minutes or until it has almost doubled.

4. Then, proceed with a cinnamon roll recipe.

Moroccan Cinnamon Rose Petal Crescents

First you taste the elusive flavor of rose, then the spiciness of cinnamon, and at the end, a faint heat from the pepper. In Tunisia and Morocco, a dried combination of rose, cinnamon, and black pepper is known as baharat. I’ve substituted a combination of fresh rose petals in the filling and rosewater in the glaze. At the base of each petal is a white, bitter “heel” that needs to be snipped off before using. Enjoy these with a small glass of Moroccan mint tea.

Makes 64

1 recipe Thin Strudel Dough (above)

Moroccan Cinnamon Rose Petal Filling:

½ cup granulated sugar

1 tablespoon cinnamon

1 teaspoon finely ground black pepper

1 cup edible rose petals, white “heel” snipped off, packed

Rose Glaze:

1 ½ cups confectioners’ sugar

3 to 4 tablespoons whole milk

1 teaspoon rosewater

Tiny drop of pink food coloring, optional

1. For the filling, combine the sugar, cinnamon, and pepper. Set aside. Line 2 large baking sheets with parchment paper.

2. Cut the dough into fourths. Roll out each fourth on a floured surface to 12-inch circle. Sprinkle each circle with ¼ of the cinnamon mixture and scatter with 1/4 of the rose petals. Pat the filling into the dough. Cut each circle into 16 triangles. Starting at a wide end, roll up each triangle into a tight crescent. Place on the prepared baking sheet about 1 inch apart. Cover with tea towels and let rest in a warm place for 45 minutes (they don’t rise much). Preheat the oven to 350°F.

3. Bake for 13 to 15 minutes or until lightly browned on top.

4. For the glaze, whisk the confectioners’ sugar, rosewater, milk and food coloring together in a bowl until smooth. Drizzle the glaze over the warm rolls.