No-Rise Cinnamon Rolls

Living in Minnesota, I got pretty used to weather extremes. But living in Denver is a completely different ballgame. We had 60+ degree weather a few days ago and then suddenly, just after the first official day of spring, winter decided to revisit us. We got an insane amount of snow over the weekend that started late Friday night and by 1am we had about 3 inches. In the morning, I woke up to at least 8 inches and it was still snowing. And it didn't stop until about 6pm that evening. I haven't experienced a snowfall like this in at least 4 years. It would snow in Tokyo, which was wonderful and beautiful, but a true snow is something I've been longing for for quite some time. I didn't even care that this particular snowfall happened at the end of March. There is something so romantic about a fresh snow, no matter when it happens.

No Rise Cinnamon Rolls

While the snow piled up outside, Brad, Riley and I enjoyed a lovely, relaxed day together. Something that hasn't happened for us in quite a while. The smell of these cinnamon rolls baking in the oven certainly helped make our morning even more enjoyable. Brad and Riley played outside in the snow while I whipped these rolls up using my favorite baking cookbook from Cook's Illustrated. Honestly, every recipe I've made out of that book has been a success and these cinnamon rolls were no exception. The ingredients are simple and few- you likely have them in your pantry already. Since planning far enough in advance to make traditional cinnamon rolls with yeast isn't often in the cards for me, this was the perfect solution to get us on the fast track to gooey, cinnamony deliciousness. Thanks to this easy recipe, I was able to bring a warm, comforting treat to the table quickly.

And for somebody, mommy's picture taking was creating too much of a delay...

Impatiently Waiting...

I've realized since we became a family of three that peaceful, happy moments like the ones we enjoyed this weekend, are increasingly important. Not just for my own spirit, but for the memories that will remain in Riley's mind. He is still very young, but making healthy habits out of play and family time will stay with him as he grows up. I know memories like these have stayed with me over the years.

So, whether you are looking for the perfect last-minute contribution to Easter Brunch or a special anytime breakfast for your family, you'll be glad to have this recipe for super easy, fast cinnamon rolls.

No-Rise Cinnamon Rolls

Recipe from Cook's Illustrated: Baking

1 Tablespoon unsalted butter, melted, for greasing the pan

Cinnamon-sugar filling

• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted

Biscuit Dough

• 2 1/2 cups unbleached all-purpose flour (Cook's Illustrated recommends King Arthur flour)
• 2 tablespoons granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 6 tablespoons melted butter, cooled

Place an oven rack in the upper-middle position. Preheat your oven to 425 degrees F. Take 1 tablespoon of the melted butter and pour it in a 9-inch nonstick cake pan. Brush the butter in the pan to coat. Set aside. Take a cooling rack and spray it with cooking spray. Set aside.

Make the cinnamon-sugar filling next by combining 1/4 cup sugar with the cinnamon, ground cloves, salt and 1 tablespoon melted butter. The mixture should look like wet sand. Set aside.

Next, make the dough. Whisk the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, whisk the buttermilk and 2 tablespoons melted butter together. Add the buttermilk mixture to the dry ingredients and stir until the liquid is absorbed. The dough will look shaggy but that's a good thing. Turn the dough onto a floured surface and knead until it just becomes smooth.

Use your hands to pat the dough into a 12 by 9 inch rectangle and brush it with 2 tablespoons melted butter, leaving a 1/2-inch border around the edges. Spread the cinnamon sugar filling over the melted butter that you just brushed on the dough in an even layer. Press the filling firmly onto the dough. Then, use a spatula or pastry scraper to loosen the dough from the work surface. Beginning on one of the 12-inch sides, roll the dough into a log and press it down lightly. Pinch the seam to seal it, then place the log seam side down. Cut the log into 8 pieces and lightly flatten each roll. This will help seal the edges and keep the filling where it's supposed to be.

Begin by placing one roll in the center of your pan, then place the remaining 7 rolls around it. Brush the tops with the remaining 2 tablespoons butter. Bake until the edges are golden brown, about 23-25 minutes. Loosen the rolls from the pan with an offset spatula or a butter knife. Put on some oven mitts and place a large plate over the pan. Invert the rolls onto the plate and then invert them again onto the cooling rack. Allow the rolls to cool for 5 minutes before drizzling with the icing.

Serve warm topped with the glaze.

Powdered Sugar Glaze

1 cup powdered sugar

1 Tablespoon milk

1/2 teaspoon vanilla extract

Combine all ingredients in a small bowl and whisk until smooth.

Irish Brown Bread

I am writing this post during a rare moment of complete calm. I’m sitting at my dining room table, watching a loaf of Irish brown bread baking in the oven. Riley has just gone down for his nap and the dog is laying in a sunny spot in the backyard, soaking in the warmth. Between the smell of the bread and the quiet peace throughout the house, I am completely content. The only thing that will make this scenario even better is taking the bread out of the oven and helping myself to a warm slice slathered with soft, sweet butter and raspberry jam.

Quiet moments like these are far and few between. In the midst of chasing after a toddler, a puppy, housework, and blogging, don't have the time or energy for complicated recipes with laundry lists of ingredients. Instead, I find myself looking for recipes that are quick and simple without being boring. This Irish brown bread recipe is perfect for afternoons when I really want to bake but don't have the time or patience to wait for rising. The ingredients are humble and few. In fact, you may have most of the ingredients in your pantry already. And the best part? The dough comes together in as little as 5 minutes. I can make this bread even when Riley is awake and playing at my feet with mixing bowls and wooden spoons. And an added bonus? This bread is super healthy!

Occasionally, I miss the days when I actually had control over...well...anything. But thoughts like that are quickly forgotten when my Cheerio-loving little boy smiles and I realize over and over again that this life I have today is better because of the unpredictable moments and messes.

And when it comes right down to it, simple food made for my sweet little boy equals infinite joy.

I recommend experimenting with this basic recipe once you have it mastered. Add oats, seeds sprinkled on top, or perhaps even some dried cranberries or raisins. Before you go out looking for what to add to make this recipe your own, check your pantry. I’m always surprised at what I can come up with without making a trip to the store. Truth be told, I’m one of those people that always has something hidden in the back of the cabinet that goes unnoticed until I really search. Still, if you stick with the original recipe with no added frills, you will still be in love with the nutty flavor, crunchy crust, and soft center of this bread.

*Time Saver Tip: If you’ve got the time, make two loaves. Allow both to cool completely, then wrap one loaf of bread tightly in plastic wrap and place in a freezer bag. Remove and let thaw for about an hour before you need to use the bread. I do this often, even with store bought bread, so that I have something fast and easy to serve with soups, appetizers, or just to have something warm and comforting to pass around the table when we are entertaining.

Irish Brown Bread

from the cookbook What Katie Ate

• 4 oz all-purpose flour
• 11 oz whole wheat flour
• 3 teaspoons wheat germ
• 1 teaspoon fine salt
• 1 teaspoon baking soda
• 13 oz buttermilk

Preheat the oven to 425 degrees.

Sift together the flours, salt, baking soda and wheat germ. Make a well in the dry ingredients and add the buttermilk. Stir gently until the dough forms. It will be quite sticky.

Transfer the dough to a well-floured surface and turn once or twice. Form a disk about 6 or 7 inches in diameter. Using a knife that has been dipped in flour, carefully slice a cross in the top of the dough that is about 1/2 inch deep. Transfer the dough to a parchment lined baking sheet. Place on the middle rack of the oven and bake for 40 minutes or until the dough is golden brown and the bread makes a hollow sound when you knock on it. (I actually found that this only took about 25-30 minutes each time I made the bread, so keep a close eye on it while it's in the oven.)