Cinnamon Buns with Vanilla Icing

This recipe comes from Michael Smith of 'Chef at Home' on the FoodNetwork. I really like how simple it was, considering they look like they came from a gourmet bakery. You won't be able to stop at one!
One note I would make is that the filling was not quite enough for me. I would like more cinnamon goo in the middle. So the only thing I would change is to make 1.5x the filling.
Also, if you have traditional yeast and not instant, warm 1/3c. of the milk seperately and sprinkle the yeast on top with 1t. sugar. Use the remaining 2/3c. milk to make the milk mixture.
Enjoy!

Cinnamon Rolls
Michael Smith - Chef At Home

Dough

• 1 cup milk
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 tablespoon vanilla
• 1 teaspoon salt
• 5 cups flour
• 1 package instant yeast - 2 1/4t.
  
• 4 eggs

Filling

• 1/2 cup butter, room temperature
• 1 cup brown sugar
• 2 tablespoons cinnamon

Glaze

• 1 tablespoon vanilla
• 4 tablespoons cream
• 1 cup powdered sugar

1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge.
   
3. Slice the dough log into 12 or 16 sections (I ended up with 16 - 1" sections). Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
4. Meanwhile preheat your oven to 350. When the dough is ready, bake for 40 to 45 minutes (they took me 30min.).
5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them.
   

Lemon Poppyseed Bread

Ok so this is not a whole wheat recipe and I didn't try to make it one. It sounded too delicious on its own and there was oat bran in the recipe so it is a little bit healthy. This gem is out of Eat, Shrink and Be Merry because this book just can't steer me wrong. I love everything I have tried!

As with the banana bread, carefully folding in the dry ingredients and not overmixing is the key. The bread was moist and lemony and didn't need a glaze at all which surprised me because I find most lemon breads do. It made a sticky glazed top all on its own. I almost sliced the top off the loaf and just ate that.

Enjoy!

Poppy Love
Eat Shrink and Be Merry

1 1/4c. flour
3/4c. sugar
1/2c. oat bran
1T. poppy seeds - I added 2T.
2t. baking powder
1/2t. salt
1c. milk
1/4c. melted butter or oil - I used oil
1 egg
2T. fresh lemon juice
2t. grated lemon zest - it was the zest of one lemon

Preheat oven to 350. Spray an 8x4" loaf pan with cooking spray and set aside.

In a large bowl, mix together flour, sugar, oat bran, poppy seeds, baking powder and salt.

In a medium bowl, whisk together milk, butter, egg, lemon juice, and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter into the prepared pan. Bake for 40 - 45 minutes (mine took the full 45) or until loaf is light golden brown and a toothpick inserted in centre of loaf comes out clean.

Banana Bread

Not much to say. This one was super easy and delicious. You must fold in the dry ingredients and don't overmix or it will be tough and won't rise. I used whole wheat flour and skipped the pecans but will definitely add them next time.
Enjoy!

Sweet Home Alabanana
Eat, Shrink & Be Merry

1 3/4c. flour - I used whole wheat
1/2c. oatbran
2t. baking powder
1t. baking soda
1t. cinnamon
1/2t. salt
2 eggs
1/2c. packed brown sugar
1 1/2c. mashed bananas - I used 3 large
3/4c. buttermilk
2T. vegetable oil
2t. vanilla
1/2c. chopped pecans
1/3c. mini choc. chips

Preheat oven to 350. Spray two 8x4" loaf pans with cooking spray and set aside.

In large bowl, combine flour, oatbran, baking powder, baking soda, cinnamon and salt. Mix well and set aside.

In a medium bowl, beat together eggs and brown sugar on medium speed of an electric mixer for two minutes. Add bananas, buttermilk, oil and vanilla. Beat again until well blended.

Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not use an electric mixer for this step. Fold in nuts and chocolate chips. Do not overmix batter.

Divide batter evenly among the loaf pans. Bake for 30 to 35 min., or until a toothpick inserted in the center comes out clean.

8 slices per loaf - 173 calories each