Tryazon: Rhodes Bake-N-Serv™ Cinnamon Rolls #Review #Tryazon #RhodesBread

I have always been a fan of frozen foods, like vegetables and fruit that go out of season but are readily available all year round. Sometimes even perfectly frozen blueberries will cost less that fresh ones and be in better shape, so the freezer aisle to me is not something I completely avoid. Even companies offer organic meals nowadays from the freezer aisle. I have picked up many “artisan style” breads that come frozen from a local bakery because you just pop them in the oven, bake and have fresh baked bread in 20 minute’s time! Simple ingredients I am fan of and being a cook and baker makes you become familiar as to what goes in what you are making/eating. The freezer aisle is only bad if you purchase ready made meals to baked goods that are more chemicals than real ingredients! This is where we get lost and it’s disappointing because convenience comes at a price and sometimes it’s not even that convenient in the first place.

I tried the microwaved cinnamon rolls before from Rhodes and reviewed them here. Not bad for a microwaved baked good. On the same trip I picked up a bag of the bread loaves, and a bag of the cinnamon (individual) rolls. Two items I bake at home from scratch, so I was looking forward in using them on a busy week. This week, was a very busy week!

 

Rhodes Cinnamon Rolls (Bake-N-Serv™) with Cream Cheese Frosting 

Preparation-

I open up the bag and notice that the individual cinnamon rolls are really partnered in twos and threes. I had a hard time at the store feeling the bags and was hoping I picked well enough because I noticed some were more blobs than others. I travel with two coolers (one for frozen goods and one for fresh), so things defrosting in the truck just does not happen. I can buy ice cream and still shop for 2 to 3 hours without it even it defrosting on the top! I try my best to seperate the rolls, but they seem very attached to their companion, so I do my best.

The directions were simple and opted to go by the one that resembled closest to the time it takes to bake them from scratch. My cinnamon rolls take 1 hour for the dough to rise, you make the roll and cut, then another 30 to 40 minutes for them to rise again, plus bake for 20 minutes! Simple and easy. I put the frozen cinnamon rolls from Rhodes in the oven, which was pre-warmed to 170 degrees. The directions stated it takes about 1 hour and 30 minutes for the rolls to proof and double in size. I’m 2 hours in and watching these frozen rolls more than I do those made from scratch and they are oozing larger in size but not rising. My oven is less than a year old and I check the temperature. Holding at 95 degrees and no change when it comes to rising…..just oozing bigger. I take them out and they are technically double in size (flat wise), so I warm the oven to bake the rolls.

This slideshow requires JavaScript.

Baking-

In they go and use convection mode and set the oven to 325 degrees. Directions are clear about not over baking and leaving them in for 15 to 20 minutes, until they are light brown in color.

My house smells bread-y but not that yeast dough you associate with cinnamon rolls. I look in the oven and the rolls look like they are swimming in yellow oil, so I go and look at the ingredients. I shouldn’t have! You have a chemical concoction that makes the cinnamon rolls out of tubes look like saints. You have everything from oils, corn syrups, sugars in every way they can be made down to margarine and so forth. I just don’t see the waiting time worth it when I saw what was in these rolls. I remind myself I ate onion flavored puffy ring chips yesterday, so sometimes chemicals taste good 🙂 .  I allow the cinnamon rolls to bake 25 minutes to get a light brown color and notice the dough has pockets that resemble bread, not the ribbon texture you associate with yeast dough, but I’m committed and now it’s too late to bake anything since I have to start dinner.

This is after “incorporating” the bag’s contents more, as they like to separate.

Frosting-

I allow the cinnamon rolls to cool and get a baggy of the frosting. It’s yellow in color and not just a faint hue, it’s yellow. I turn over the bag and I recalled right, it states cream cheese but this is not like any cream cheese frosting I have ever seen. The directions state to incorporate the icing and I do the “smashy thing” but it still looks undesirable. I cut the tip off the bag and I taste it……..it’s so sweet and the texture of cupcake icing, not at all like what you put on a roll. Also, cream cheese is there in words but your taste buds just does not pick it up.

Taste Test-

I serve us each a roll and even my Husband says the icing is just so wrong. I take a bite and this is one oily roll that is dry at the same time and you see and smell cinnamon, but you really don’t taste it. I did not finish my roll. Not worth the calories and my Husband does not either. I use to buy the cinnamon rolls in the refrigerated section when we dated. They were fine but never like the bakery, so I began learning to bake and trying recipe after recipe. My Husband will at times even pick-up a tray from the grocery store’s bakery and they are edible and a nice treat for those days I was too tired or busy to bake. The Rhodes Cinnamon Rolls were not unfortunately, not worth the effort and I just don’t get why they are frozen to just be a disappointment.  I also don’t understand the amount of poor ingredients that I can respect chemicals to produce let’s say a Spicy chip that tastes like a taco or something.  You get your junk food fix and you will crave a bag in 3 to 6 months time again.  These cinnamon rolls did not even satisfy a craving as such!  Sad…….very sad because in this house we do think sweet goods are worth the calories and fat, but rule #1, it needs to taste good!

 

I dislike having to give a negative review but honesty comes first and when the cinnamon rolls in a tube taste better and you can find better (i.e. real butter, ect.) ingredients in brands like Trader Joe’s to even the giggling doughy guy, I just can’t say at least these were easy to bake, so you should get them.  Taste matters and I don’t expect to get nutrition out of cinnamon rolls, but my taste buds need to be happy and cinnamon rolls are the type of food you eat with a smile.  These=no smiles :(.  The Rhodes microwave variety were passable and I would have never imagined since these required more time and came from an oven.

 

Connect with Rhodes at:

• On-line
• Product Page
• FaceBook
• Twitter
• YouTube
• Google+
• Pinterest 
• #RhodesBread #Tryazon

 

I received the above product(s) free of charge from Tryazon and Rhodes.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Advertisement

Tryazon: Rhodes Cinnamon Rolls, Microwave and ready in 60 Seconds #Review #Tryazon #RhodesBread

Oh, what a title can say in just a few words can illicit a person to salivate instantly. That is exactly what occurred when I received first notice that this event was up for grabs. When I was accepted, it was a mix of drooling and happiness at the same time.

Rhodes is known for their Bake-n-Serve breads. This company is one of the first brands that made me feel comfortable with an oven. Fresh baked breads are always a crowd pleaser but sometime the pleaser is short on time and/or energy. It does not mean I love my family any less and this is why sometimes I need an “emergency stash”. Yes, we have emergency situations when an unplanned event or even the clock got the best of me and I have no after dinner treat. When you are the baker in the family and you have to share you did not bake anything for that day……oh, those eyes you get can just break your heart. My Husband has yet mastered the oven but is an expert at grilling and smoking meats. He also mastered the art of using a microwave and failed in patience class, so 60 seconds of wait time was made for him.

Cinnamon rolls is something I make at home but it takes time, so I probably do not bake them as often as would liked. Also, there are days where someone is in a cinnamon-y mood while another person has a fruit craving. I make fruit based rolls too but I’m not making 2 batches to satisfy every craving, and don’t even get me started on who eats what type of a nut and the other person doesn’t. I need an out! A form of salvation for the sweet little monsters in my life!

Rhodes created the answer and a 60 second promise for a product that is often seen in stores cold, laying in a silver colored tray, and usually dry. Rhodes took everything everyone wants in a cinnamon roll, a warm gooey roll all your own and when you want it. Magic!

Now, I wish my microwave could deliver. I did experience some difficulties in locating the product and Rhodes does have a store locator, down to what product is offered in each store near you. The only obstacle was that the New Microwave rolls were not a product option you could select from the drop-down menu. I finally started hitting stores and located the rolls (one bag) 20 miles away and when I arrived at the Neighborhood Walmart Store, they had more items than what the product locator reflected. I called stores at the end to avoid wasting gas too and I highly suggest in doing so. Just kindly ask for the “freezer” department when calling and that you are looking for the Microwave Rhodes Cinnamon rolls. Not to be confused with the Ready to Bake Anytime cinnamon rolls. The new Rhodes Microwave Cinnamon Rolls come in a bag (not a tray) and the bag is brown-orange in color with a large 60 number on the front of the bag.

Verdict:
I found literally the last bag they had and always check the back of the freezer. I reached until I got a frozen paw but that bag had my name on it. I always see low stock on a product as a good sign. It’s popular and probably well liked, and that tends to make me want to try them. Each bag holds a count of 6 cinnamon rolls, so even though my weekend get-together had more people, we figured we share (it’s a new diet we are trying 😉 ). We had only one roll in the bag that had stuck to another but all the cinnamon were in a nice shape and intact. We played it safe and microwaved one roll at a time and I put toppings out, to even a separate type of frosting (cream cheese) with soft caramel swirls in case someone wanted a different topping versus the icing it came with. You can toast pecans and add that too, to even fruit that is fresh or from a jar. Customization is really easy to do. Everyone tasted the frosting and except for one person, they were the only one that opted to use the icing the rolls came with, so I was happy to have both options available. Once you microwave the product, the roll does increase in size a little bit about 25% larger, however the cinnamon roll is fair in size overall. Feedback was 50/50 when it came to how the product tasted and texture. The roll is soft and gooey, but for some it was a little to gummy while others felt the cinnamon roll begins to dry out (not harden thankfully) a little to quick for them as it cools down. The sweet factor was a little high for some and others felt the cinnamon was not strong enough, but agreed when I mentioned the idea of sprinkling a dash on top of the icing/frosting could fix that. My cream cheese based frosting was very liked and that seem to make up for what I consider to be small short comings for a roll that is ready to enjoy in 1 minute’s time. You may have to eat it a little faster if you worry about the dough drying out but I can share one thing that does have some value, everyone ate their serving!  So even those that did not consider this to be their favorite cinnamon roll did not feel it was not edible, it was just not like others they have had. I myself have had worse from bakeries but for a product with no time constraints and no mess other than the plate you are eating it from, I think Rhodes did as well as you can do with microwave dishes. Nothing will be as good as from the oven but this little cinnamon roll satisfied my sweet tooth!  I fought for my 1 bag of cinnamon rolls, so that meant I had 2 more coupons left when it came to trying Rhodes products and I picked out 2 different ones.  So, stay tuned because I will be reviewing and sharing those with you too.

 

Connect with Rhodes at:

• On-line
• Product Page
• FaceBook
• Twitter
• YouTube
• Google+
• Pinterest 
• #RhodesBread #Tryazon

 

I received the above product(s) free of charge from Tryazon and Rhodes.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Kitchen Simple: Danish/Dutch Dough Hook #Review #DoughWhisk

I always wanted a Danish Dough hook but was unsure I needed one. I have a nice collection of whisks, spatulas to even pastry cutters but that dough hook was the one kitchen tool I did not own. My baking magazines and catalogs always displayed a gorgeous pastry with a Danish Dough hook sitting proud and pretty by it’s side, but when my mixer came with a dough hook attachment, it sort of rained on my Dutch Hook Dough dreams. With all the kitchen tools we own, adding another means making room or someone’s gotta go bye-bye and I have separation anxiety because in my world, every tool does a job or jobs! My Husband keeps that rusted hammer outside to abuse while the prettier hammer gets used only when something pretty goes up, and back it goes to hang on it’s hook and never left outside!

I came cross several Danish Dough hooks but some were just weak that I could imagine them snapping when used. Bought one at one of those discount outlets and it broke when the cashier went to bag it and it fell. I thanked her for testing it out for me because I need a tool that does not need to be babied and it was not a far fall!

In comes Kitchen Simple’s Danish/Dutch Dough Hook. It has a nice weight and is hefty enough to work with. I was trying a new cinnamon roll recipe and it grew into trying different cinnamon varieties, so I baked and baked one weekend. I needed a tool I can count on and because I was working with a yeast dough, cleaning the stainless steel one that came with the mixer meant waiting for it to cool off enough or come into the right temperature before I even started. I did not have time to wait while I was trying to proof 4 dough bowls at the same time, but the Kitchen Simple’s Danish Dough hook kept up with me and as I used all my large bowls to make and make cinnamon rolls.

Retail Price Point: $8.95 via Amazon but when I clicked the link, it went down to $7.95

The hook was easy to use and I needed no instructions. I just pretended I was the hook on my mixer, set my timer, and produced the perfect sweet dough time and time again. Easy to clean and it’s also sort of pretty looking in my eyes. It’s the tool you are happy to have and did not know you needed until you have one. Plus, I got a good amount of exercise and I figured that made up for taste testing :).  I also found uses for making quick breads to even just scrambling eggs, it does the trick and easy to clean and stands nicely just air drying after washing.

Get your Kitchen Simple Danish Hook today:

• Amazon
• #DoughWhisk

 

I received the above product(s) free of charge from Kitchen Simple.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Crake! a Fusion Dessert made of a Cinnamon Roll and caKE all-in-one

With all the fusion of desserts going on today, I thought I would enter into that playground and have a go at it.  I present to you what I call a Crake!  It’s actually pastry dough that I made using a blend of flours and a cake that engulfs each roll.  Being that Valentine’s Day is around the corner, we all need a hug and this moist buttermilk-based cake does just that to each roll.  So let’s get started creating and let me add, this has a sticky bun topping so I made sure to splurge!

We start by getting our starter going:

Starter-
3 ounces of Warm Water (105 to 110 degrees)
1 teaspoon of White Sugar
1/2 tablespoon of Yeast
1 ounce of Bob’s Red Mill All Purpose Flour

I have a proofing option with my oven that I set at 110 degrees.  No need to have one, so you can also place the starter to bloom in a dark warm corner in your kitchen.  I gently mix everything in a small bowl, but one with enough room for the rise. Then cover with plastic and give it about 15 minutes.

While that starter get’s….well started, I begin with the Sweet Dough Mix for the Rolls:

Dough-
3 ounces of Yogurt (or you can use 3 ounces of cream cheese, plus 1 tablespoon of milk)
2 ounces of Unsalted Butter (softened)
1 egg at room temperature
1 3/4 ounces of White Sugar
1 teaspoon of Salt
1 teaspoon of Vanilla Extract
6 1/2 ounces of Bob’s Red Mill All-Purpose Flour
4 Ounces Bob’s Red Mill Almond Meal/Flour

Between a 1/4 to 1/2 a cup of All Purpose Flour (separate from above measurements) will be needed while the dough kneads.

I cream the sugar and butter together with a mixer (stand or hand will do, use your whisk attachment).  I then add the Yogurt but in this case I went with the 3 ounces of cream cheese (with 1 tablespoon of milk).  Add the egg and vanilla.  I then add the starter and incorporate everything, being careful not to over mix.   In another bowl, I mix the salt and both flours with a whisk.  I add the mix to the wet ingredients, still with the whisk attachment on.  Things will look a little shaggy at this point; that’s okay. I then change over to the dough hook.  I find using a little butter on my dough hook makes it easier in preventing the dough from sticking to it.  I begin to knead and add All Purpose Flour as needed.  Sometimes I need a 1/4 cup and other times I need up to a 1/2 a cup, it all depends on the elasticity it builds.  I knead for about 10 minutes using the mixer.

After the dough is a nice texture, I place it in a buttered bowl and cover it with plastic. In it goes to the proofer for a hour to an hour and 20 minutes. You want the dough to grow almost double in size.

I then begin on the “sticky bun” topping that I call “The Glaze”:

Glaze-
4 tablespoons of Butter (salted)
3 tablespoons of Maple Syrup
1/2 a cup of Brown Sugar

I melt the above items down and I find my little “gravy” pan works great as it has a notch for pouring.  Stir frequently and don’t hurry it up by turning up the heat.  Use low heat until things melt and just begin to bubble.  You want no sugar crystals (grains), just a smooth glaze.

While the glaze melts, I get 1/2 a cup of pecans and throw them on some parchment paper to toast.  This intensifies the flavor profile and also adds a nice texture to the glaze.  The glaze will actually almost create a butter nut toffee texture over the pecans, so it is really delicious and beautiful looking at the same time.  I use my toaster oven because my dough is proofing in my oven.  Just place them at 350 degrees and then watch them so they do not burn.  It may take 5 minutes or 10 to be done, so the time is never exact but keep an eye on them until the color changes (darkens slightly).

Nuts-
1/2 cup of toasted Pecans (or any nut of your choice)

I then get a glass pan that I will use to bake this entire concoction in.  I use a “lasagna” pan that is the size of 9 x 13 inches (3 quart).  This allows enough room for the rolls to rise and for the cake batter to fit.  I use cooking spray on the glass and then place parchment.  The spray allows my parchment paper to stick and stay put better so I don’t have to fuss with it.  I also find that it’s easier to first cut and shape the paper to your liking BEFORE spraying so you don’t then end up with baking spray on your hands too.  Yes, it has happened where I forget and then end up with slippery hands!

Pour the glaze onto the paper and make sure to help it spread evenly.  Once it spreads out, add the Pecans.

I get started in making the filling for the Rolls:

Roll Filling-

You can use the standard cinnamon roll filling of 1/2 tablespoons of melted Butter, 1 cup of Brown Sugar, 1/2 to 3/4 tablespoon of ground Cinnamon, with a dash of Nutmeg.

Roll Filling Variations-

With Strawberries being in season and I am going for a Valentine’s Day dessert, I picked Strawberries.  You can go with any berry you wish like Blackberries or even a mix.  I used 6 ounces of fresh Strawberries that I sliced up and because they were already sweet, I used less than a teaspoon of White Sugar and just tossed them.  Take note the glaze is sweet and you don’t want an overly sweet filing too but do sugar the fruit by taste.

By now the dough has “poofed” to my liking and close enough to being double the size so I get it out of the proofer and just flip it on to a floured surface.  Have a 1/2 cup of flour ready if needed when it comes to rolling the dough out.  I roll the dough out to about 14 inches (length wise).  I then spread the filling and in this case the fruit, and then I begin to roll like I would any cinnamon roll.

You want 8 rolls in total and this is my method:

Cut the ends off and then cut the roll in half.

You now have 2 small rolls and you will cut each on in half again.

You now have 4 pieces and you then simply cut each piece in half and you end up with 8 (close enough) equally sized rolls.

Place the rolls in the pan that has the glaze and in it goes back in the oven to proof for about 30 to 45 minutes.  You want expansion but not so much that you won’t have room for cake batter.

While the rolls proof, off we go to make the cake batter.  Start making the batter when you are about 10 minutes away from the rolls finish proofing:

Buttermilk Cake Batter-

3/4 cup Bob’s Red Mill All Purpose Flour

1/4 cup of Bob’s Red Mill Almond Meal/Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 cup of White Sugar

1/2 teaspoon of Salt

1/3 cup of Unsalted Butter

1 Egg (room temperature)

1/2 teaspoon of Maple Syrup

1/2 teaspoon of Vanilla Extract

1/4 teaspoon of Ground Cinnamon

3/4 cup of Buttermilk

Cream the sugar and butter together.  While that incorporates nicely, get the 3/4 cup of buttermilk and add the egg, vanilla, maple syrup to it until well blended.  Then in a separate bowl blend the dry ingredients, the flours, baking soda, baking powder, salt, and cinnamon.  Once the butter and sugar are nice and creamy, add 1/2 of the “wet” buttermilk mixture and 1/2 of the “dry” flour mixture to the mixing bowl.  Make sure to not over mix as this results in a tough textured cake.  Scrape the sides and bottom, then add the rest of the wet and dry ingredients.

Pre-heat oven to 375 degrees

Take the rolls out of the proofer and then add the cake batter to the areas around each roll.  Make sure to not get cake batter on the top of the rolls since you do not want a soggy roll.  A couple of drips is okay but do not spread the cake batter on top of the rolls.  I used all my cake batter because the point here is for the cake to rise to the height of the rolls.  You do not want when you flip these over to collapse.

By now my bossy oven has beeped at me that it is ready for the Crake to go in.  I then bake it between 30 to 40 minutes.  If you see it start to over brown, just place foil on top and make sure to not over bake.  Take it out when the cake is set and a toothpick comes out clean.  Mine was ready at 37 minutes.

I allow the pan to cool for 8 to 10 minutes and carefully place a dish that accommodates the size of the pan you used over the Crake.  I use a glass cutting board so that I just dirty one thing and I can just slice when needed.  Use oven mitts to keep a nice grip and also in case it’s too hot.  Flip and this is where you will thank the parchment paper….just carefully peel and I use a small spatula in case a pecan here or there tries to escape.

Viola, you made a Crake!

I then heated up dinner and allowed the Crake to cool.  It won’t get soggy on the bottom as the glaze stays on top.  After dinner I cut into it and served it with a whipped topping made of Heavy Cream, Mascarpone Cheese, and Powdered Sugar.  You just whip until you get nice stiff peaks but don’t over-whip as you will make butter.  To let my guest know the pastry had a Strawberry filling, I added a cut Fresh Strawberry on top and also a whole one to a dollop of whipped cream I placed on the plate.  This allows anyone to get more topping in case I went light on it.  Enjoy!

You can do this any way you desire.  What I mean is this is a dessert that is really two-in-one.  Want to just make the glaze and the cake, you can.  Stop at the glaze and the rolls….go for it.  I write my recipes as I go on a note pad and the above was created on my first try, so if I can do it, so can you…..so make it any way you want 🙂

I received some of the above products free of charge from Bob’s Red Mill, an employee-owned company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Triple Berry Sweet Rolls with a Cream Cheese Crumble top, plus Cinnamon Rolls with Cream Cheese Icing

You read right, this recipe yields two different types of sweet rolls to enjoy!

 

As the days get warmer, the berries have been hitting the sale’s block. I am finding great deals so it has been a very berry-full Summer so far. Today’s recipe uses fresh strawberries and frozen blueberries and blackberries. You can go all frozen or all fresh and change the fruit to your liking too.

We start with the Yeast Dough:
2/3 cup of Sugar
1 cup of Milk
1 1/2 tablespoons of Active Dry Yeast
1 stick of Unsalted Butter (softened)
2 Large Eggs at room temperature
1/2 teaspoon of Salt
4 1/2 cups of All-Purpose Flour
1 1/2 tablespoons of Dry/Powdered Milk

I use a microwave or you may also use the stove-top to warm the milk to 105 degrees. You then pour the warmed milk into a mixer’s bowl, along with the 2/3 cup of sugar and the yeast. You whisk the ingredients enough to combine and then set aside to allow the yeast to bloom (get foamy). This may take 5 to 10 minutes, depending on weather and temperatures.

Once the yeast is foamy, you add the softened butter, eggs and salt. I mix just enough until everything is incorporated and then add the powdered milk.

I replace the mixer with a dough hook and start adding the flour by the 1/2 cup fulls. Once all the flour is in, I use a spatula to scrape down the sides and allow the dough to mix for 2 to 3 minutes at medium speed. I then change the speed to medium-high and allow the dough to knead for 10 to 12 minutes. You want a soft and supple dough so sometimes it takes 9 minutes and other times it takes 12. You don’t want to “toughen” the product so if unsure, just make sure you get 10 minutes in and you should be fine 🙂

I flour the surface and plop my dough and begin to knead to form a nice ball that I can divide easily. Once that is done (takes maybe 30 seconds), I cut the dough in half and you may use a kitchen scale or “eyeball” it like I do. You take each half and form each into a nice ball. You then add each half to bowls that have been lightly buttered. Cover the bowls with plastic wrap and let the dough rise. The dough should double in size and this takes 1 to 2 hours at most.

While the dough rises, you can begin with making the two different fillings.

Berry Filling:
5 1/2 ounces of fresh Strawberries
4 ounces of Blackberries (frozen)
3 ounces of Blue Berries

You may use what ever combination of fruit you desire and just keep in mind you want between 12 to 13 ounces.

1/4 cup of Sugar
1 teaspoon of Vanilla Extract
1 teaspoon of All-Purpose Flour
1 teaspoon of Corn Starch

Cut the large fruit you use, like in my place it would be the strawberries into wedges or bite size.

I like to leave my other berries whole so they can be found within the rolls and change the taste with every bite.

Take a bowl and just mix everything together. Once everything is mixed, you may place the berry filling in the fridge covered.

That easy!

Cinnamon Roll Filling:
1/2 cup of Sugar
2 teaspoons of Ground Cinnamon
5 to 7 “grates” of Fresh Nutmeg (or to taste and can also omit if not wanted)
1/4 cup of Unsalted Butter (softened)

Take the dry ingredients and mix them in a bowl. You then add the butter to create a “paste-like” filling and you are done. I cover and keep it on the counter so the butter remains soft and easy to spread when needed.

Get two 9 x 13 baking pans and lightly spray with cooking spray. I use Pam with flour.

Once the dough has risen and doubled, you take one of them and scrape the dough onto a lightly floured surface.

I then roll it out in to about a 10 x 14 rec-triangle.

I add one of the above fillings above, in this case I started with the berry filling and then roll it.

You should be left with a log that is about 24 inches long.

I trim the edges and then cut the log in half and each half into 4.

You should have about 8 rolls.

Cover pan with plastic and allow the dough to rise.

Rinse and repeat 🙂 with the Cinnamon filling. I decided I wanted smaller (mini) Cinnamon rolls so I cut them thinner. You can play with the sizes too!

Cinnamon filling spread onto dough-

Cinnamon rolls cut smaller than berry-

Cinnamon rolls placed in glass pan and covered with plastic-

Dough Rise Note: This usually takes an hour for the cinnamon but the fruit take longer if you are using frozen or cold from the fridge. My berry ones took an hour and a half but it can take up to 2.

While the rolls rise, you can make the crumble topping for the berry rolls and the icing for the cinnamon rolls.

Berry Crumble top:
1/2 cup of All-Purpose Flour
1/4 cup of Sugar
1/8 teaspoon of Ground Ginger
2 tablespoons of Unsalted Butter (cold)
1 1/2 ounces of Cream Cheese Cold

You just mix the dry ingredients and then incorporate the butter and cream cheese to make “crumbles”. If you over mix and create a dough, don’t worry as you can just drop chunks on top the rolls to resemble a crumble. Store your crumble in the fridge until needed

Cream Cheese Icing for mini Cinnamon Rolls:
8 ounces of Cream Cheese (softened)
Powder Sugar to sweetness you desire

I usually start with adding a 1/4 cup of powder sugar to the cream cheese in a mixer or just whisk by hand in a bowl. I taste and then determine if I want sweeter or not so you can control the sweetness!

Once the rolls have risen, preheat the oven to 375 degrees.

Cinnamon Rolls rise-

Berry Rolls rise-

Add the crumble to your berry version!

Once the oven reaches temperature, you can bake each pan alone or side by side, you decide. It takes between 17 to 25 minutes to bake and if you notice over browning, just cover with foil until done. Best way to check for “done-ness” is seeing if the center of the rolls bounce back when slightly touched.

Berry Rolls baked-

Cinnamon Rolls baked-

When the rolls have baked, you allow them to cool a bit in the pan for about 15 to 20 minutes. You can then add the cream cheese icing to all and serve.

Note- I never add icing to all at first because I want them to be dry on top when stored in the fridge. I wrap them individually in plastic wrap once they have cooled. To serve later, unwrap and place roll on a plate and warm in microwave (10 to 20 seconds), then add the icing. The warmth will aid in helping the icing spread since you store it in the fridge until needed again. I do this to preserve the texture of the dough. When they are wrapped in plastic, if they had icing, everything sticks to the plastic and creates a mess anyways so this way it does not 🙂

Enjoy!

Triple Berry Rolls Pics-

Cinnamon Rolls Pics-