Cinnamon Rolls

We are ending our Easter Brunch series with one last recipe to add to your menu. Cinnamon rolls are a crowd pleaser, and despite the multiple steps that may at first seem intimidating, they are relatively simple to make. Prepare them the night before, and then bake them the morning of your brunch.

Sinclair & Moore cinnamon roles 1 Sinclair & Moore cinnamon roles 2

Before you begin, make sure to gather fresh ingredients. It might be tempting to use flour and yeast that you have had in your pantry for the past year and a half. Throw it out and get fresh ingredients. It will make a difference. Old yeast could prevent your cinnamons rolls from rising. Also, I strongly recommend using bread flour rather than traditional flour. Bread flour will make a softer, more chewy roll.

Sinclair & Moore cinnamon roles 3

Wether I am making cookies, cakes or cinnamon rolls, I cream my butter and sugar together for at least 7 minutes. I find that this creates smoother and fluffier baked items in the end. I also like to use the extended time of creaming the butter and sugar to start measuring out all of the other ingredients.

Sinclair & Moore cinnamon roles 4 Sinclair & Moore cinnamon roles 5 Sinclair & Moore cinnamon roles 6

The first time I made cinnamon rolls and I added the water and yeast mixture, I thought I had ruined the dough and I almost started over. It looked like curdled milk and I was sure it would never come together and form a dough. This is normal, and what you want it to look like. Keep moving forward and add your dry ingredients. I promise it will come together.

Sinclair & Moore cinnamon roles 7Sinclair & Moore cinnamon roles 8

As the recipe indicates, you may not need to add the full amount of flour. You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you. 15 minutes sounds like a long time, but it will add to the fluffiness of your rolls.

Sinclair & Moore cinnamon roles 9

I use a pastry brush to lightly coat a large mixing bowl with vegetable oil. It doesn’t take much. The oil just helps the dough not stick to the sides of the bowl while it rises. Makes sure to turn your dough around in the bowl so that the dough is also very light covered with the oil.

Sinclair & Moore cinnamon roles 10 Sinclair & Moore cinnamon roles 11

Cover the dough bowl with foil and let it rest in a warm spot for an hour and a half. Don’t rush this time. The dough needs to rise for this length of time before moving to the next steps.

Sinclair & Moore cinnamon roles 12

While the dough is rising, prepare your cinnamon sugar mixture and melt your butter.

Sinclair & Moore cinnamon roles 13

I found that it was helpful to lightly dust my work surface with flour before rolling out my dough. Start by shaping the dough into a rectangle with your hands before rolling it into a larger 12×18 inch rectangle.

Sinclair & Moore cinnamon roles 14 Sinclair & Moore cinnamon roles 15

When your dough is rolled to the proper size, generously butter the dough, but leave about a half inch strip of the dough unbuttered  on the long side of the rectangle that is furthest from you. This is hard to explain in words, so take a look at the photos to guide this step.Sinclair & Moore cinnamon roles 16 Sinclair & Moore cinnamon roles 17

Most cinnamon roll recipes tell you to roll the entire sheet of dough together, and then cut individual rolls. It seems like every time I have tried that, the big roll seems to split or I stretch the dough too far, or I can’t even roll it up at all. In my frustration one evening while making these rolls, I decided to cut individual strips and then individually construct each roll. Much more manageable and I had complete success.

If you want even smaller rolls than what I created, I would suggest cutting your dough in half lengthwise and then cut the individual strips and roll up your dough. This will make much smaller portions. (I didn’t have this idea until after this shoot- I’m doing this next time though!)

Sinclair & Moore cinnamon roles 18Sinclair & Moore cinnamon roles 21

Layer your baking sheet with parchment paper and generously butter the pan. Your dough will continue to rise overnight, so make sure to leave enough room between each roll on the pan, and then butter their sides so they are easier to pull apart after they bake.

Sinclair & Moore cinnamon roles 19 Sinclair & Moore cinnamon roles 22 Sinclair & Moore cinnamon roles 23 Sinclair & Moore cinnamon roles 24 Sinclair & Moore cinnamon roles 25 Sinclair & Moore cinnamon roles 26

Let them rise overnight in the refrigerator, but make sure to let them come to room temperature before baking them in the oven. Sinclair & Moore cinnamon roles 27 Sinclair & Moore cinnamon roles 28Sinclair & Moore cinnamon roles 29

The fluffy texture and soft nature of these rolls are amazing by themselves and they don’t even need any frosting. I actually regret that I smothered them in icing. Don’t get me wrong- the iced rolls are incredible too, but perhaps leave some without any icing and just enjoy the freshly baked roll in its natural form.

Sinclair & Moore cinnamon roles 30 Sinclair & Moore cinnamon roles 31 Sinclair & Moore cinnamon roles 32

recipe calligraphy and design:  LaHappy

photography: Matthew Land Studios 

Sinclair & Moore cinnamon rolls 50

No comments yet   |   Leave a comment

Deep Dish Savory Quiche

Who doesn’t love eggs and bacon for breakfast? Now add in a soft, flaky pie crust and that combination becomes irresistible. For our Easter Brunch menu, Steve and I chose to serve a deep dish quiche containing some of our favorite ingredients. Quiche is great for a brunch, because it can be fully made ahead of time and reheated just before guests arrive. This frees you up to enjoy your morning while keeping your kitchen clean as all the dishes were done well before anyone comes over. For non-morning people like myself, this also gives you a few extra minutes to hit your snooze button.

This recipe can be adapted very easily and you can add or subtract different ingredients depending on what you love. Steve and I have made different variations of this before, but seem to always fall  back on the bacon, goat cheese, artichoke, caramelized onion combination that we have here. For our spring brunch we made two quiches, one with bacon and one without for a vegetarian option. Both were delicious and it was a tough call to decide which was tastier.Sinclair & Moore quiche 1Sinclair & Moore quiche 2Sinclair & Moore quiche 3

To start, fry up your bacon in a large pan or skillet. While the bacon is cooking, slice up your onions nice and thin with your sharpest knife. Once your bacon is done, remove it from the pan and allow to cool. Don’t clean the bacon pan at all as you’ll add the sliced onions into the bacon fat to cook. This is where I warn you that this is not a necessarily healthy or low calorie choice for breakfast, but it is delicious!

Sinclair & Moore quiche 4Sinclair & Moore quiche 5

I like to make quiche in a deep dish pan, because it gives a good ratio of filling to crust. Pans like this can be found at Williams-Sonoma, or super stores like Target will usually have them too.

While your filling is cooling, it’s time to roll out the quiche crust and line the pan with the pastry. Now, usually I take a strong stance in the all-butter pie crust camp (as something inside of me screams at the thought of shortening), but Crisco is simply needed for this particular recipe. My all-butter pie dough just doesn’t work for this quiche, and I’ve come to accept it. The pastry recipe makes a very soft and flaky crust that just works much better than other recipes I’ve shared.

Sinclair & Moore quiche 6

This recipe is much softer than butter crusts, and it rolls out much quicker too, so beware. It can be frustrating to have the entire dough crumble and fall apart at the touch of the rolling pin. That happened to me during this shoot. If that happens to you, just take your dough and squish it all back together again and roll it out one more time. It usually helps to add a bit more flour to it, too.

If your crust does fall apart or tears (like mine did), the pan is very forgiving and you can add scrap pieces to any holes in the dough like patchwork. Once it bakes, you won’t be able to see the parts that you had to ‘mend’.Sinclair & Moore quiche 7Sinclair & Moore quiche 8

After you’ve lined the quiche pan with the crust, place in the refrigerator or freezer to chill while you finish up the filling. Here’s when it all comes together: combine your eggs, cream, cheese and onion filling all together in a large bowl and mix it up well. Once all is combined, pour into your chilled shell and use a spatula to dunk the filling underneath the egg mixture so the top stays relatively smooth. This will also keep anything from browning too much on the top.

Sinclair & Moore quiche 9Sinclair & Moore quiche 10Sinclair & Moore quiche 11Sinclair & Moore quiche 12Sinclair & Moore quiche 13Sinclair & Moore quiche 14

Lastly, loosely cover the pan with foil and pop it in the 400-degree oven for an hour. This will give you plenty of time now to clean up your kitchen and take in the yummy smells as it bakes. If after an hour it looks undercooked, remove the foil and allow to bake 5-10 minutes longer. When the quiche is done, it should still be jiggly in the middle, and more firm around the outside perimeter.

Sinclair & Moore quiche 15Sinclair & Moore quiche 16

Give your quiche plenty of time to cool, then push it out of the pan from the bottom and voilà! It should easily slide out and showcase your beautiful crust’s fluted edges. The quiche is bound to be a big hit and makes for great leftovers, too. Enjoy!

Sinclair & Moore quiche 17Sinclair & Moore quiche 18Sinclair & Moore quiche 19Sinclair & Moore quiche 20Sinclair & Moore quiche 21

Photography: Matthew Land Studios 

Recipe design and calligraphy:  La Happy

Sinclair & Moore Quiche 50

1 comment   |   Leave a comment