Tag Archives: Cream Cheese

Sweet Potato Cinnamon Rolls with Spiced Orange Maple Cream Cheese Icing

25 Aug

Some days I am conceited enough to doubt others’ taste preferences. This cinnamon roll is the case in point. Jess and I were talking about what we should create for breakfast this week. She was being the creative force of the week tossing out tons of ideas. I was struggling to be human that day, so when Jess brought up a fall-ish cinnamon roll with an orange cream cheese icing I doubted her. I had just made Orange Cream Cheese Muffins (post to come), and the glaze was refreshingly citrusy. I had in my mind that glaze, and could not see it on a cinnamon roll. Jess being the gracious friend that she is, found various icing recipes and I finally came to my senses.

Please note- this is not your typical cinnamon roll dough. Jess found a Quick Cinnamon Roll recipe that does not use any yeast (aka no need to make it the night before aka we can just mix it quickly in the morning and still have a tasty breakfast). So we started there. The idea of cottage cheese in the dough was intriguing and since we use our Friday Breakfasts to try out our crazy ideas, it fit the bill nicely. We wanted to change the recipe up a bit. So we thought (note- Jess thought… I wasn’t using the creative side of my brain yet) why not give it a pumpkin filling! Here is where my laziness.. ahem I mean creativity came in… I had a lonely sweet potato in my pantry begging for use. I asked my partner in crime her thoughts on that and we came to the agreement that here they could be used interchangeably. So Jess browsed some recipes and came up with a tasty spiced sweet potato maple mixture for the filling! Mmmm!

We didn’t use a food processor to make the dough because mine is a mini one, but used an immersion blender to process the dough. Random, yes, but it did a great job and once the dough was tacky, I hand mixed it the rest of the way. There is something so satisfying about getting your hands in dough and mixing it. Note- it is meant to be a wetter dough so don’t over mix. I used a glass (because I cannot find my rolling pin….) to roll out the very tasty dough (yes, we tasted it.. and it was good). Jess was preparing the sweet potato mixture. She spread the orange goodness on the dough. We decided it still needed more spices… so we liberally sprinkled cinnamon over the whole thing. Then Jess rolled it up because I lack the skills necessary to roll up dough without squishing the filling out all over the counter. We sliced the dough in half, and then made 8 slices per roll to fill two 9 inch round pans. After baking for 25 minutes they looked quite perfect and they were ready for the icing I had previously been doubting… don’t worry, I saw the light.

Jess had found THIS recipe for pumpkin spice cinnamon rolls with orange maple icing. We started with that recipe and then, as we usually do, added a bit here, tasted a bit there, added a little more and came up with an adapted version that tasted like Christmas Morning! We think it largely had to do with the addition of ground cloves. There is something about orange and clove that is reminiscent of the holidays isn’t there? We had created a spiced orange maple cream cheese icing that we could eat with a spoon! Luckily it was needed on our rolls, otherwise Jess and I might have made our selves sick with continued “tasting” of the delicious concoction. We iced the rolls and served our guests and thankfully- everyone was pleased (even our two and four year old guests who we knew might be our toughest critics!). We decided this was a keeper.

Jess made the smart executive decision not to ice the second pan that we didn’t eat Friday. The icing was stored in the fridge separate from the rolls. Reason being that the rolls would reheat better un-iced. They could be iced after and that way the icing would not be zapped and become super thin. It was definitely the right choice. I heated them this morning in fact and then iced them and enjoyed myself all over again!

Here is the “how to” of our tasty little rolls:

Quick Sweet Rolls with Sweet Potato or Pumpkin

For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk (or milk/lemon juice)
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

  • Process wet ingredients in a bowl (use a food processor if you have one big enough). Once combined add in dry ingredients and process until combined. Do not over mix. The dough will be soft. Knead a few times until the dough forms a ball.
  • Roll out dough on floured surface (12×15).
  • Note- you need to use the 4% cottage cheese- the fat helps with the texture of the dough.
For the filling:
3/4 cup sweet potato or pumpkin (if using fresh, it will need to be cooked first)
spices to taste (cinnamon, ginger, nutmeg, cloves)
1/3 cup maple syrup
2-3 tbsp brown sugar
2 tbsp room temperature butter
  • Mash sweet potato (or pumpkin), butter and maple syrup together. Add in brown sugar and spices. Mix well.
  • Spread mixture on rolled dough
  • Roll dough, slice log in half. Slice each half in 8 and fill two 9 inch round pans.
  • Bake in oven preheated to 400 degrees for 25 minutes or until lightly browned.
For the icing:
2 tbsp room temperature butter
1/2 cup room temperature cream cheese (4 oz)
1/4 cup maple syrup
1 tbsp orange juice
1 tbsp grated orange zest (the zest of an entire navel orange)
1 tsp vanilla
3/4-1 cup sifted powdered sugar
ground cloves (to taste)
  • Mix together butter and cream cheese. Add maple syrup, orange juice, orange zest and vanilla. Add powdered sugar until it is desired consistency. Add cloves to taste.
  • Once the rolls are out of the oven try to let them cool for a minute or so. Then, once you can’t wait any longer spread icing on and enjoy!

Red Velvet Crepes with Raspberry Preserves and Sweetened Cream Cheese

11 Jun


Red Velvet Crepes with Raspberry Preserves and Sweetened Cream Cheese Filling

Growing up Red Velvet cake has been in my top three cake choices for birthdays (Carrot Cake and Cream Cheese Pound Cake are my other two- my mom makes all three of these ridiculously well). Because of this passionate love for Red Velvet (developed over 26 years of “needing” to taste the batter and lick the bowl therefore covering myself in red batter), I have found that many places offering Red Velvet cake have the recipe, well, not quite right. A chocolate cake with red food coloring is NOT Red Velvet. And in my personal opinion, any frosting other than cream cheese just misses the mark. Momma’s red velvet gets its velvety texture from the buttermilk and oil in the recipe. The buttermilk along with a couple tablespoons of vinegar give the cake its trademark taste. There IS cocoa, but it is only a measly two tablespoons (some recipes call for almost a cup! Aye yie yie). Throw all those together with some eggs, flour, sugar, baking powder, salt AND an entire 1 oz bottle of red food coloring and VOILA! you have a deliciously moist red velvety cake.

Now, it has come to my attention over the past year that Red Velvet is a trending flavor. I am seeing such things as Red Velvet Whoopie Pies (Starbucks has them, but I prefer my mom’s recipe and my Williams Sonoma whoopie pie pan), Red Velvet fudge, cookies, pancakes (post coming soon!), and even crepes! I tend to shy away from other people’s recipes due to my Red Velvet snobbery (I promise, it is only because my mom set a high standard!!), but while on Pinterest (yes, BOTH J and I are terribly addicted for baking and craft ideas) I saw this tempting recipe for Valentine’s Day.

This past Friday we made our first crepes. J’s mom made them growing up, so she was a huge asset as I attempted to man the skillet for a bit. My mom was a pancake lady-we also had men folk that demanded a heartier breakfast than the delicate crepe so I missed out. But- all that is behind me now. Friday, Red Velvet crepes with raspberry preserves and sweetened cream cheese filling debuted in my kitchen. It was surprisingly successful.

There were a few things I learned. The recipe we found told you to sift the cocoa before adding it to the dry ingredients. I did not do that and ended up with more lumps than was good for the batter. Also- crepe batter should be very thin. You will use the entire two cups of buttermilk and the cup and a fourth of sweet milk. I had issues with the lumps in the batter NOT working themselves out, so I tried to break up lumps without over stirring the batter. You can use a regular skillet, our crepes turned out beautifully, but a crepe pan ($24.95 at Williams Sonoma) will make the job much easier. The swirling motion is very important to making a uniformly thin crepe and not ending up with a weird pancake. If you do not let the crepe cook the full two minutes on one side (or if you make too thick of a crepe) and you try to flip the bad boy, things can go downhill quickly (I made these again today for my parents and husband and threw away four broken and torn crepes due to my hasty flippage!) And lastly, you may have leftover crepes. The recipe we followed yielded more crepes than cream cheese filling (or perhaps we REALLY like cream cheese filling……), so lay the unfilled crepes on a cooling rack to cool completely and dry out and then you can wrap them up and freeze for a week or two.

Hope this gives you confidence to try something new with confidence. Or just an excuse to indulge in yummy crepes.