Hello, friend.
It is 2016!! What?!
In even more exciting news, we’re celebrating a birthday today. TermiNatetor Kitchen just turned one-years-old *confetti cannon is heard*!
On January 3rd, 2015, the blog was officially launched, with little knowledge of how impactful this site would be on my life. When originally thinking of how I was going to celebrate, I thought I would make a Funfetti cake or a stack of buttermilk pancakes just dripping in sweet maple syrup, though it just didn’t seem to fit. I wanted something festive, warm, and delicious. Around the holiday season, I enjoy dining on two things; cinnamon rolls and eggnog. My decision was finalized. Eggnog cinnamon rolls.
If I’m being honest, I much rather celebrate with a large, warm, buttery, decadent cinnamon roll than a buttercream cake or a tall stack of pancakes. I have a connection with cinnamon rolls (I mean, but don’t we all??) In my family, cinnamon rolls were always a special occasion food, due to both the lengthy amount of time they take to make and the exuberant number of calories they harbor. The amount of butter in these cinnamon rolls are boarder line un-Godly (but its Christmas and also a blog-birthday, so we can splurge). But truthfully, anything with a cup of coffee from my new penguin mug (gift from Jon!) and a copy of Mastering the Art of French Cooking (from the parents) by my side, it would be a pair made in heaven.
As you seen in my last post, I took a look back on the 2015 year and recapped some of my favorite recipe, photography, writing, and blogging moments. Now, since the ball in Time Square has dropped and the champagne bottle run dry, the New Year has officially begun. It is time to think towards the future and what is to come in 2016 for myself and TermiNatetor Kitchen. I have been thinking a lot about what my hopes and goals are for the coming year. I have a lot of cool and exciting stuff coming our way in 2016. I also have some really exciting announcements I can't wait to share with you in the coming weeks and months!
Cheers to a great 2016!
2015 is a wrap (wrapped in a egg roll that is!)
Made some appetizers and celebrated the New Year with friends.
Now back to cinnamon rolls!
Eggnog Cinnamon Rolls with
Gingerbread Spiced Icing
In truth, cinnamon rolls are my
one true breakfast love. Fun fact about me: I rarely eat breakfast. My
definition of breakfast is a cup of coffee. But these sweet, buttery cinnamon
rolls are utter perfection. The eggnog adds a creaminess and taste that
marinades beautifully with the gingerbread
spiced icing. Happy Holidays!
Ingredients
1 cup eggnog
One
1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup
plus 1/4 teaspoon granulated sugar
4
tablespoons unsalted butter, melted, plus more for the bowl
1 large
egg yolk
1 1/2
teaspoons vanilla extract
2 3/4
cups all-purpose flour, plus more for dusting
3/4
teaspoon salt
1/2
teaspoon freshly grated nutmeg
10
tablespoons unsalted butter, softened, plus more for the pan
1/2 cup
granulated sugar
3
tablespoons + 1 teaspoon ground cinnamon
2 cups
confectioners' sugar
1/3 cup eggnog
or heavy cream
4
tablespoons unsalted butter, melted
½
teaspoon nutmeg
½
teaspoon ginger
Dash of
allspice
Directions
Heat the
oven to 325 degrees F.
For the cinnamon rolls: In a small sauce pan, add eggnog
and heat over medium heat until the liquid reaches 100 degrees F. Take off the
heat and add the yeast and ¼ teaspoon sugar. Allow to stand for 5 minutes.
After 5 minutes, whisk in the vanilla, egg yolk, and melted butter. Set aside.
In a
stand mixer or large mixing bowl, whisk together the flour, salt, and nutmeg.
Make a well in the center of the flour mixture. Slowly add the eggnog mixture
into the center of the well. Mix until dough begins to pull away from the sides
of the bowl. Transfer dough to a lightly floured surface and knead until the
dough becomes slightly tacky, about five minutes (add flour in 1-2 tablespoon
increments if dough is too sticky).
Transfer
dough to a large prepared greased bowl and cover dough with plastic wrap. Cover
the bowl with a tea towel and place on the stovetop. Let dough rise for 1 hour
and 15 minutes, or until doubled in size.
In one
small bowl add the softened butter and in another bowl mix together the sugar
and 3 tablespoons cinnamon. Once the dough is finished proofing, transfer to a
floured worked surface and roll out dough into a 12-by-14 inch rectangle.
Gently spread the butter using a butter knife, leaving a ½ inch border around
the edge. Sprinkle the cinnamon-sugar mixture, covering all the butter. Roll
the dough away from you into a tight cylinder. Using a knife, cut the dough
cylinder in half, then those two halves in half, and so on until you end up
with 7-8 rolls. Place cut rolls into a 9-inch cake pan.
For overnight: Cover dough with
plastic wrap and place in the refrigerator until needed.
Preheat the oven to 325 degrees F.
Cover
the rolls (using a tea towel) and let rise for 45 minutes. Uncover and bake in
the oven for 35 minutes, or until golden brown. Allow to cool for 15 minutes
before icing. Spread icing over cinnamon rolls and garnish with a pinch of
nutmeg.
For the Gingerbread Icing: In a medium size bowl, whisk
together the confectioners’ sugar, eggnog or heavy cream, and melted butter.
Mix in the 1 teaspoon cinnamon, nutmeg, ginger, allspice until well combined.
↠ one year ago - Garlic Bread Sticks
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