Table Of ContentIntroduction
Gingerbread Cinnamon Rolls with Cinnamon Cream Cheese Frosting
Cranberry Orange Cinnamon Swirl Bread
Snickerdoodle Bagels with Cinnamon Crunch Topping
Homemade Pumpkin Monkey Bread
Peanut Butter and Jelly Rolls
Mini Cheesy Pretzel Dogs
Caramelized Onion and Olive Focaccia
Strawberry Lemonade Coffee Cake
Spinach Goat Cheese Swirl Rolls
Roasted Garlic Potato Rolls
Chocolate Soft Pretzels with White Chocolate Chips
Peanut Butter S’mores Pizza
Red Velvet Cinnamon Rolls
Chocolate Chai Cinnamon Rolls
Pumpkin Pull Apart Bread
Fluffy Lemon Poppy Seed Cake
Introduction
Here you will see 16 Desserts with the ingredient (yeast)
This is an auxiliary ingredient that will help the dessert look great. Also, the
dishes will be mostly crispy
The book is suitable for parties
Gingerbread Cinnamon Rolls with
Cinnamon Cream Cheese Frosting
YIELD: 12 ROLLS
PREP TIME:
30 MINS
COOK TIME:
25 MINS
TOTAL TIME:
3 HRS 40 MINS
Ingredients
FOR THE DOUGH:
one cup whole milk
3 tbsp unsalted butter
one half cups white whole wwarmth flour — either substitute all
purpose flour
One-quarter cup light brown sugar
one big egg — slightly beaten
one-third cup molasses
two One-quarter tsps Red Star Platinum Instant Yeast — one
standard envelope yeast
one tsp pure vanilla extract
one tsp kosher salt
one tsp ground cinnamon
one tsp ground ginger
half tsp ground cloves
half tsp ground nutmeg
two half to 3 cups all purpose flour
FOR THE FILLING:
One-quarter cup brown sugar, — light either dark
One-quarter cup granulated sugar
one tbsp ground cinnamon
half tsp ground ginger
One-quarter tsp ground cloves
3 tbsp unsalted butter — softened
FOR THE CINNAMON CREAM CHEESE FROSTING:
3 ounces cream cheese — softened
One-quarter cup powdered sugar
3-4 tbsp milk
half tsp pure vanilla extract
1/8 tsp ground cinnamon
1/8 tsp ground cloves
Instructions
Prepare the dough: Pour milk in a big glass measuring cup. place butter
and microwave on high, till the mix is warmed to the temperature
directed by the yeast manufacturer (120°F to 130°F for Red Star
Platinum Yeast). Start with 30 seconds, then microwave in ten-
second intervals, till the desired temperature is reached. The butter
may not soften completely and the milk should feel warm however
not hot.
Place the white whole wwarmth flour, brown sugar, egg, molasses,
vanilla, yeast, salt, cinnamon, ginger, cloves, and nutmeg within the
bowl of a standing mixer either a big mixing bowl. Pour within the
heated milk and butter. Beat on poor speed for 3 mins, stopping
sometimes to scrape down sides of bowl. place two half cups all
purpose flour. Beat on poor speed, till the flour is absorbed and the
dough is no longer sticky, scraping down sides of bowl as you go.
Supposing dough is extremely sticky, place remaining half cup flour
one tbsp at a time, combining when every, simply till dough begins
to form a shaggy ball and pulls away from sides of bowl. this should
still feel fairly tacky.
Supposing employing a stand mixer, fit the mixer with a dough hook
and knead on average poor for 6 mins, till smooth and elastic.
Supposing kneading by hand, turn the dough out onto a floured
work surface and knead till smooth and elastic, approximately 8
mins. place a little flour, one tbsp at a time, supposing the dough is
too sticky and clings readily to your hands. slightly oil a big, clear
bowl with cooking spray. Form dough in a ball and place this within
the bowl, turning as to coat with oil. Overlay bowl with plastic
cover either a clear kitchen towel. allow growth in a warm, draft-
free place till doubled in volume, approximately two hours.
Meanwhereas, prepare the filling: Stir along brown sugar, granulated
sugar, cinnamon, ginger, and cloves. put aside. Line a 9x13-inch
pan with parchment paper and slightly coat with cooking spray.
As the dough has risen, turn out onto a slightly floured surface and roll
in a 12x20-inch rectangle. Brush all over with 3 tbsp softened butter
and strew all of the sugar and spice filling over the top. Starting at
one of the short edges, roll the dough in a tight log, then tightly
pinch the seam to seal. Carefully stretch and pat the dough log as
needed so that this is roughly even in diameter and 18 inches in
length. With a serrated knife, carefully saw the log in 12 segments
(each segment possibly one half inches wide). place the rolls within
the prepared pan, slice sides up. Overlay the baking dish with
plastic cover either a clear kitchen towel and allow growth in a
warm, draft-free place till doubled in volume, approximately 45
mins. (It may take a bit longer however is worth the wait.)
Alternatively, you’ll place the rolls within the refrigerator and allow
growth overnight.
Place rack in middle of your oven and prewarmth to 350 degrees F.
Prepare in oven the rolls till golden and the internal temperature
reaches 185 degrees, 25 to 35 mins. Check the rolls at the 20-minute
mark. Supposing browning too quickly, carefully tent with foil and
keep baking.
For the frosting: In a average bowl, beat along the cream cheese and
powdered sugar till smooth. place 3 tbsp milk, vanilla, cinnamon,
and cloves. place a little additional milk as needed to reach the
desired consistency. Frost rolls and submit warm.
Recipe Notes
These rolls are perfect to prepare ahead and allow growth overnight within
the refrigerator. As the rolls are shaped, place them within the pan, overlay
with plastic cover, then allow growth within the refrigerator overnight. The
next morning, set the pan out at approximately 25 °C for a half hour, then
Prepare in oven as directed.
