All posts by Melissa

Misa’s Famous Cinnamon Buns

Breads and Yeast Raised Doughs

World Famous Cinnamon Buns

This is my most requested dessert and I figured it was time to share the recipe.  These buns are pretty easy to make, they just take some time and patience.  Trust me though, they are worth it!  This recipe was originally dairy but in my typical fashion, I make a non-dairy version that will still knock your socks off!

Freshly Baked Cinnamon Buns

The dough is easiest made in an electric stand mixer fitted with the dough hook, but it can be made by hand.  This recipe is also great because I always seem to have all the ingredients on hand; yes I almost always have dry yeast in the house.  I recently picked up a 2 pound bag of dry yeast from Costco.  I was really excited because it was so cheap!  I just hope I can get through the whole thing before it loses all of its yeasty super power.

Icing Cinnamon Buns Gif

These cinnamon buns are best eaten within a day or two of baking, but I have never found that to be a problem.  They also freeze so well!  I like to bake the cinnamon buns and freeze them without icing.  When I am ready to serve, I just defrost, add the icing and serve!  Here’s the printable recipe:

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Misa's Famous Cinnamon Buns
 
Ingredients
Dough
  • 2 packets (4½ tsp.) dry yeast
  • ½ cup warm water (90 to 110 degrees)
  • 1 Tbs. sugar
  • 4½ cups all purpose flour
  • ½ cup margarine, melted and cooled
  • ¾ cup soy milk
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. vanilla extract
Filling
  • ½ cup margarine, melted or oil
  • 1¼ cups brown sugar
  • ¼ cup sugar
  • 2 Tbs. cinnamon
Icing
  • 3 cups confectioners sugar
  • 3-5 Tbs. water
  • 1 tsp. vanilla
Instructions
Dough
  1. In the bowl of an electric stand mixer fitted with the dough hook, add in the dry yeast, warm water, and sugar. Let stand for 5-10 minutes until foamy and bubbly. If it doesn't "proof" then discard and start over (the yeast is dead)
  2. Once the yeast is alive, add in 4 cups of flour, the melted and cooled margarine, soy milk, sugar, eggs, salt, and vanilla.
  3. Mix on low speed until the dough comes together. You may need to add more flour to form a dough that is not too sticky.
  4. Once the dough comes together form the dough into a ball, rub oil all over and place in a clean oiled bowl. Cover with a clean towel and allow to rise in a warm place for about an hour.
  5. Once your dough doubles in size, divide it in half and work with one piece at a time.
Filling
  1. Roll out half the dough into a rectangle shape. Spread half the filling on the dough. Start with the melted margarine or oil, then sprinkle the sugar/cinnamon mixture on top.
  2. Roll the dough up into a long log.
  3. Slice the log into 8 slices and arrange cut side up into a greased round pan or tin.
  4. Repeat the filling process with the rest of the dough.
  5. Cover each pan with a clean towel and allow to rise in the pan for 45 minutes. Meanwhile preheat the oven to 350 degrees F.
  6. Once the buns have doubled in size, bake for 25-30 minutes until really light and golden brown.
Icing
  1. While the buns are cooling, mix the icing ingredients together. Add the water slowly until you get a thick white icing.
  2. Spread the icing on the cooled buns and enjoy!

Also try my pumpkin version for a delicious fall treat! Don’t have yeast handy but really in the mood for these? Try my cinnamon roll cake-it’s a great alternative.

Pink Princess Ruffle Cake

Celebration Cakes

Pink Princess Ruffle Cake

I was asked to make Sophia a 3rd birthday cake.  I made this hugely popular Harry Potter inspired cake for her brother so I knew I could not disappoint.  The guidelines I was given were make it pink and girly with a princess theme and a ballerina tutu element.

Princess Ruffle Cake

For the princess element, I cut out a tiara out of fondant and propped it up around a coffee mug until it was dry.  I cut a large star out of fondant and inserted a lollipop stick inside.  Once the tiara and wand were dry, I airbrushed them with silver airbrush color, but I’m sure you could use luster dust mixed with alcohol if you don’t have an airbrush.

Ombre Ballerina Tutu Ruffles

For the ballerina tutu element I decided to make two smaller tiers with a ombre ruffles separating the two.  I have never made these ruffles before but ever since I saw Marina Sousa make an amazing ruffle cake, I’ve wanted to try it!  I used three different shades of pink fondant.  I rolled each color out thinly, then cut a 10 inch round out of each.  To get the ruffle effect I propped cotton balls that I dusted with lots and lots of confectioners sugar into different areas.  I can’t wait to try this again!  Happy Birthday Sophia.

Perfect Sugar Cookies {Recipe}

Cookies

Sugar Cookies

I think it’s about time that I share my perfect recipe for classic sugar cookies.  I use this recipe to create all my iced sugar cookies.  Not only are these cookies delicious, but the dough is really easy to work with.  It is not greasy at all and most of the time it doesn’t need to chill before working with it.  Best of all, it’s lactose free!  That’s right, non-dairy! Pareve!

Stained Glass Sugar Cookies

This recipe is very versatile, it can be used for stained glass cookies or are perfect on their own!  My mom and I used to make this recipe in different Chanukah themed shapes for the holiday.  Sometimes we would dress them up with sprinkles before baking, but most of the time we would leave them au natural and they were fantastic.  Now I like to get a little more fancy with my Chanukah cookies, but that’s just me.

Stained Glass Cookie Pops

This recipe can also be used to make cookie pops!  Just place a paper lollipop stick under each cookie before baking and the cookie will bake right onto the stick.  Then decorate as you please!  Note: this recipe yields a puffy cookie that may spread.  Reduce the baking powder to 1 1/2 tsp. for a flatter less spread cookie.

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Ultimate Sugar Cookie
 
Ingredients
  • 1 cup vegetable shortening
  • 2 cups sugar
  • 3 tsp. vanilla extract
  • 3 eggs
  • 5 cups flour
  • 3 tsp. baking powder*
  • 1 tsp. salt
  • 6 Tbs. orange juice
Instructions
  1. Preheat the oven at 350 degrees F.
  2. In the bowl of an electric stand mixer, beat the shortening, sugar, and vanilla until light and fluffy.
  3. Add in the eggs one at a time, beating after each addition.
  4. Add in the flour, baking powder, and salt all at once and combine.
  5. With the mixer running at low speed slowly add in the orange juice.
  6. If the dough is very sticky, refrigerate before trying to roll out.
  7. When ready, roll the dough on a floured surface so the dough doesn't stick. You can also roll the dough directly on a sheet of parchment paper. The dough can be rolled thinner to create a crunchy cookie or thicker for a soft and chewy cookie.
  8. Cut shapes out using your favorite cookie cutter.
  9. Bake at 350 degrees F until light brown at the edges.
*If you are looking for a low spread recipe: cut the baking powder to 1½ tsp or even leave it out.