Cinnamon Rolls

A few days ago I had a cup of coffee, with cream that tasted just like cinnamon rolls. And ever since that day I craved a cinnamon roll. Finally I gave into the craving =)

Low fat Cinnamon rolls:

Original recipe:                                                                            American recipe:

25g of yeast                                                                                   1tsp of yeast
1dl (100ml) of water                                                                      0,4 cup or 100ml of water
2½dl (250ml) milk                                                                         1cup of milk                                        
½ tsp salt                                                                                       ½ tsp salt
1Tbsp sugar                                                                                  1Tbsp sugar
1Tbso oil - I used applesauce instead of oil!                                   1Tbsp applesause
500g of flour                                                                                  4 cups of all purpose flour
1 egg                                                                                             1 egg
100g brown sugar                                                                          ½ cup of brown sugar
1Tbsp cinnamon                                                                            1Tbsp cinnamon

Instructions:
Mix yeast with water, and let it stand for 10 minutes.
Add milk, salt, sugar, applesauce, and gradually the flour.
The dough has to be smooth and elastic and not stick to your fingers.
Once the dough is all done, put it back into the bowl, and cover it. the dough needs to rise for an hour.
Preheat the oven to 200C/400F and bakes for 15 minutes.

After an hour you are ready to roll out the dough.
Remember to sprinkle some flour on the table, so the dough won't get stuck.

I know, mine did not turn out to be a square, but for me that is the charm of home baking, I like the fact that it's not perfect.

Of course were I making this for others I would make it perfect. But for home, it is as it is. I like being relaxed about it.

Once the dough is rolled out you add your cinnamon, because this is a healthy version of cinnamon rolls I have no butter in this.

You mix the brown sugar and cinnamon.

You mix it so there are no big lumps of brown sugar. The smoother you can mix this, the better it will be.

You sprinkle the cinnamon sugar on the dough, and again try and make it as smooth as possible, that will cause less problems when you have to roll it up

Now this is going to be a bit difficult as the cinnamon sugar is lying loosely on the dough, so don't worry. I have the same problem too =)







Rolled and cut. My dough turned out to be a bit more sticky that I had expected so moving the cut piece
s became extra tricky. But that is how they turned out before being baked.

You might want to consider moving them with a spatial or a wide knife.

You then mix the egg with some water and whip it for a bit, then you brush the egg on the rolls so they should turn out nice and brown.

And not pale like mine. Thought I could do with just spraying them with oil, but they turned out to be real pale. So next time I will use the egg.

And this is where the healthy part ends, here in the house cake and cookies must have icing. So healthier cinnamon rolls are no excuse.











These cinnamon rolls are nothing like the ones you buy at the store, as my boyfriend said "They are more chewier, than I'm used to". So when trying this recipe, don't expect store bought cinnamon rolls, then you will be highly disappointed.

Guitar carrot cake

When my boyfriend turned 28 this January I decided to make a cake for him. But not "just" a cake, I wanted it to be special, so I got this great idea to make it in a guitar shape.
Now I've never made a cake like that before so I was happy he had work that day, so I had hours to make mistakes. Luckily that didn't happen.

As I mentioned in another post, in Denmark we don't use the same measurement as America, so here comes a bit of conversion, also the reason why I say that, is because I know British cups are different from American cups.

Carrot cake recipe:

300g brown sugar = 1.5 cup 

2dl corn oil (dl means deciliter and 1dl is the same as 100ml)   = 1/2 cup +1/3 cup - Here you can substitute the oil with applesauce.

4 Eggs                                                 

1 tsp vanilla                                            

2 tsp baking powder 

½ tsp salt

1 tsp baking soda

2 tsp cinnamon 

1dl raisins 

390g shredded carrots = 2.5 cups

Preheat the oven to 365 F (185 C)

Mix the brown sugar and oil/applesauce, then add the eggs one at the time. Beat this until it's smooth.
Add the rest of the ingredients.
When it comes to the raisins, I would suggest you wait until the batter is in the baking pan. Spread the raisins on the batter then gently stuff them into the batter with a knife or end of a fork. Reason why I suggest this, is because I noticed  that the raisins would sink to the bottom and get a burnt taste, something I find to ruin a perfectly well tasting cake.

Bake it for 1 hour and 15 minutes, but check after an hour as the time doesn't always fit.

Cream cheese frosting:
1 stick of butter, has to be room temperature
8 oz of cream cheese, 1 package, also room temperature
2-3 powdered sugar
1 tsp vanilla

Mix butter and cream cheese until it's smooth, then you add the vanilla extract and lastly you add the powdered sugar. The amount of sugar mostly depends on how sweet you want it.
Then you can start to add the fruit colors.
I will advice to only use fruit coloring, as that is much healthier for you, than all the artificial stuff.

For this decoration I had to triple the recipe as I used a lot of frosting.


This was how it looked when it came out of the oven, all perfect. And this is where I decided not to make

another cake. I had my doubts if one portion would be enough for the guitar, but it was perfect.

After it cooled down, I cut it out. And it's important that the cake is cold, else it will fall apart. At least that is my experience. That is also why I use baking sheaths, or in this case tin foil. I could lift the cake out if the pan and let it cool faster.

All cut out. I did not cut the shape in free hand. I found a picture on the internet, printed it out, and use it to cut from.
So you don't have to be good with "free hand" cutting, use the internet, or even magazines or what you have at hand. Just consider the fact that it has to have contact with the cake, so I would not recommend using news papers for example.






The end result... Not 100% perfect, but for a first time, I was happy about the result.
It turned out a bit shaky, didn't have enough table space so had to put the cake on a stool. That did not do wonders for my back however, but it was what I had at the moment.


I will advice to only use fruit coloring, as that is much healthier for you, than all the artificial stuff. 

Learned something new

A few days ago I was baking a cake with a friend of mine and she taught me something new.

Replacing oil with applesauce, this will make your cake healthier. Something I've never heard of before, and I must admit I was skeptic about it. But it turned out just fine, and is definitely something I will be using for future baking.

I did a bit of research on the matter, and learned you can use applesauce when ever the recipes ask for oil or melted butter/margarine. The only thing you should keep in mind, is to use unsweetened applesauce, as most recipes already have sugar listed as an ingredient.

Another thing I read many places, if you bake cookies, don't replace the oil/butter with applesauce. many said it would make the cookie soft an not crispy. However if that is how you like your cookies, go ahead.

With that said, I just opened my baking corner, I hope you will enjoy it as much as do =)