Me want Cinnamon Rolls, Now! without Yeast :)

So last night my son and I had a craving for something sweet. Well actually I just need my hands in some flour. I love the soft and silky feel of flour. I hope that is not too strange. I was going to first make cranberry orange scones. My son is not a fan of orange or cranberries. So we I said how about homemade mini cinnamon rolls. Yes!! that’s the ticket.

My husband was getting  his workout on and all we heard was grunting and a breathy, ” You are guys are so wrong. I am trying to be good.” Oh well we thought and went on to make our cinnamon rolls and hey they were mini cinnamon rolls. Mini of anything doesn’t count on the scale of desserts. Right?! Somebody need to say Right, Lisa. The reasoning been I ate 4 maybe 5. LOL

I added orange zest at the end of half of them because my son doesn’t as I said before like oranges.

Here is the recipe. Enjoy!

Ingredients

Serving~ makes 12 minis

  • 4 tablespoons organic cane sugar
  • 2 teaspoons  cinnamon
  • 1 1/4 cups organic all-purpose flour
  • 2 teaspoons baking powder( aluminium free)
  • 1/4 teaspoon sea salt
  • 2 tablespoons cold organic unsalted butter
  • 1 large organic egg
  • 1/4 cup almond milk or any milk you enjoy using. 🙂


Glaze

  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk, or you can use regular milk. Orange juice is great for this recipe instead of milk.
  • dash of sea salt
  • orange zest as garnish ( optional)

Preheat oven to 375°F. In a small bowl stir together 2 tablespoons organic sugar and cinnamon. Into a large bowl sift together flour, remaining 2 tablespoon organic sugar, baking powder, and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture looks like coarse meal. In another small bowl whisk together egg and 3 tablespoons almond milk and add to flour mixture, stirring until just combined.

Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Gently roll the dough out or you can pat the out, into a 10- by 6-inch rectangle (about ‚ inch thick). Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut cross into 1 1/2 inch rolls. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 10-12 minutes

In another small bowl stir together confectioners’ sugar, almond milk, vanilla. Once mixed well add the dash of sea salt and stir until the salt is completely incorporated and the texture is smooth. Drizzle over warm buns.

Oh yes almost forgot. Set the Table with Love!

Mini Cinnamon Rolls without yeast
Mini Cinnamon Rolls without yeast
IMG_2507
Mini Cinnamon Rolls without yeast

Double Chocolate Chip Heart Shaped Scones for Valentine’s Day

I love this recipe and for Valentine’s Day, you can make someone very special .

One of the great things about cooking for people you love is to see the smiles on their faces, once they bite into something  you took time out to just make for them, is priceless. But even more, is when you make cook or bake food, that takes them back to a special time in their lives.

My husband reminded me of this when I was baking these scones for one of my best friend’s mom.  My mom has passed on, but making these for my Su Su ( that is what we call Mrs. Susan) reminded me when I would make food for my mother. She would smile and be so proud.  Now granted I was only 10 or so, but she would enjoy the food as if some famous French chef had prepared her coq au vin!  In reality it was just scrambled eggs with cheese.

I guess cooking for others also helps me  to relive some of the precious moments in my own life.

Enjoy! this recipe adapted by Hershey’s with my own healthy twist and remember to Set the Table with LOVE!

Dark Chocolate Chip Heart shaped Scones

Yield: 24 scones

Ingredients:

3¼ cups organic gluten free flour with xanthan gum
½ cup organic cane sugar
1 Tablespoon + 1 teaspoon baking powder ( no aluminum)
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups vanilla almond milk or regular milk
2 Tablespoons butter, melted
Additional Sugar for garnish

Directions:

1. Heat oven to 375 degrees. Lightly grease two baking sheets.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.

3. Pour the milk into the flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut with a heart shaped cookie cutter. Transfer hearts to a prepared baking sheets lined with parchment paper , spacing 2 inches apart. Brush with melted butter and sprinkle sugar if you like.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm.