With the plethora of pumpkin and autumnal recipes hitting the web these days, I thought we all needed a little reminding that it is not, in fact, autumn everywhere in the world. In some places, it’s legitimately springtime, and in others, it’s legitimately autumn but actually not because it doesn’t feel like autumn. It feels, in fact, like summertime. Still. In October.
So I say…
Why fight it? And if anyone says otherwise, you can just say what I say–
“Sorry–it’s still summer! And summer says I’m making these rolls.”
There are some bloggers who say, “Oh look, the calendar says it’s autumn–I guess it’s time to make autumn recipes! Hooray!” Don’t get me wrong–I love pumpkin and apple and cinnamon and pecan and the list could go on and on of recipes. I love them all; I’ve even posted my own fair share of them recently, like this pumpkin spiced granola or this delicious pumpkin pull-apart bread.
But if summer wants to overstay its equinox and beat me on the brow with high-90′s weather as I trudge to my classroom with enough brick-like books for a mason to build a house with, I say we fight back.
With…cinnamon rolls. Raspberry cheesecake ones, more specifically.
And tangy sweet lemon glaze. Very importanto.
Funflour Fact #6: Speaking of made-up sort-of-sounds-legit words (“importanto” is not, to my knowledge, a real word), did you know that the Spanish word for “pelican” is “pelicano,” and that words with the same etymological origins are called “cognates”?
What’s also very importanto is trying your hand at new things, like this fun challenge Julie is hosting over at Willow Bird Baking!
Flour Power: Feeling up for a challenge? Don’t forget to head on over to Julie’s blog and check out all the entries, and submit one of your own, too!
If you haven’t guessed it already, the theme is…da da da…autumn!
Just kidding. It’s cinnamon rolls. I haven’t reached that blessed pinnacle of ironic wit at which I could make that sort of a joke entry and get away with it yet. Soon. Soon.
Go wild, go crazy, or go summery, if you’re like me and clinging onto those last (blazing) streaks of sunshine.
And once you’re done being a wild child, bake a batch of these–because I guarantee you that they are “berry” blazing summery good!
Happy reading, and happy eatings!
“Sorry, Sir–Still Summer!” Cinnamon Rolls (Raspberry Cheesecake Rolls with Lemon Icing)
Yield: 6 cinnamon rolls Base recipe adapted from Allrecipes For the dough:
- 1/2 cup milk
- 1/4 cup white sugar
- 1 1/4 teaspoons (or half an average packet) dry active yeast
- 1 egg, room temperature
- 2 1/2 tablespoons margarine, melted
- 1/2 teaspoon salt
- 2 1/4 cup all-purpose flour
How to make the dough:
- Heat up milk in saucepan until warm enough that you can comfortably dip your finger in for a few seconds without scalding yourself. Transfer to a large bowl and dissolve white sugar. Stir in yeast and allow to sit in a warm spot for 10 minutes. This is the proofing step–your mixture should foam slightly and give off a “bread-y” smell. (If it doesn’t, your yeast is no longer active, so you might have to toss it out and try again.)
- Mix in melted margarine and salt. Add flour gradually and stir in until a dough forms. Turn out onto lightly floured board and knead by pulling dough away from your body, then folding it back in on itself. Rotate dough a quarter of a turn after each pull. Knead until pressing two fingers gently into dough creates two indentations that hold their shape–then you’ll know that your dough is smooth, elastic, and ready to go!
- Place into a well-greased bowl and cover with damp towel. Place in a warm spot and allow dough to rise for about an hour, or until doubled in size.
- Preheat oven to 400 degrees F. Turn out onto lightly-floured board and punch down dough. Cover with a damp towel and allow to rest for 10 minutes. Roll out dough into a 9×13″ rectangle and spread filling evenly over dough (see below). Starting from one of the short ends, roll up dough until it forms a tight spiral. Be careful not to push too hard though, or your filling will spill out! Cut into six even pieces and place them seam-side up in a greased 9″ baking pan. Place in a warm place and allow dough to rise for an additional 30 minutes.
- Bake cinnamon rolls in preheated oven for 15 minutes, or until golden brown. Remove and immediately pour glaze over hot rolls so that it melts into the dough; allow rolls to cool slightly before spreading on frosting (see below).
For the filling:
- 6 oz. cream cheese, softened (you’ll be using the other 2 oz. for the icing, so keep it handy)
- 1/4 to 1/3 cup raspberry preserves, adjusted to taste
- Splash of vanilla
To make filling: Whip cream cheese in a medium bowl until creamy. Add preserves and vanilla, then stir until mixture is fluffy. Spread onto dough (step 4, above).
For the glaze (to pour over rolls while hot):
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 2 tablespoons lemon juice
- Splash of vanilla extract
To make glaze: Combine all ingredients and stir until it forms a thinnish glaze. (Feel free to add more lemon juice or powdered sugar as necessary to adjust the consistency.) Pour over cinnamon rolls immediately after they come out of the oven to allow glaze to soak into dough.
For the frosting:
- 1 cup powdered sugar
- 2 oz. cream cheese, softened
- 2-3 tablespoons lemon juice
- Splash of vanilla extract
To make frosting: Whip cream cheese until smooth. Add sugar, lemon juice, and vanilla. Mix until your frosting is fluffy; add more sugar or lemon juice as necessary to reach desired consistency. Spread over warm rolls immediately before serving.