Time for the first post of the year...how exciting! In 2016, I hope to continue to do what I've been doing here - trying recipes that appeal to me and hopefully discovering some new family favorites in the process. At this point, we pretty much know what we like so the same themes will generally prevail...in other words, there will be lots of chocolate and I'll be keeping an eye out for simple yet scrumptious recipes. For the most part, the blog's focus will stay on the sweet side of happenings in my kitchen. While I actually cook more than I bake in "real" life, this blog is mostly my little sweet retreat and I think having a little something sweet really makes life better.
One thing I love to eat and talk about, besides chocolate, is breakfast! Weekend morning breakfasts are a highlight of the week. Not only do we share something tasty to eat, we chat and linger around the table. It's an awesome way to start the day and connect with each other.
Every so often, we have cinnamon rolls. Since I started making them in 2014 based on a small-batch recipe from Oh, Ladycakes, it's been a favorite. I even have a little cinnamon roll dance I like to do because I'm silly like that sometimes. I've made several versions (including some must-try almond buns) and this time, let's welcome peanut butter!
I love peanut butter on an English muffin or toast in the morning so a cinnamon roll spin has been on my mind for some time. What could be easier than just grabbing some peanut butter and slathering it onto the dough for an easy and deliciously satisfying filling! You end up with ultra tender, soft, squishy rolls (trademarks of this cinnamon roll dough), filled with creamy and crunchy peanut butter (I used both) in each bite. If you like peanut butter, it's a no-brainer.
I realized some time ago that you have to splurge and go for a glaze on your cinnamon rolls in most cases. Even just a little bit enhances the overall experience, adding an extra layer of sweetness, flavor, and a general feeling of indulgence that makes it feel all the more fulfilling. Considering there's just 1 tablespoon of butter and 4 teaspoons of sugar used to make this small-batch of 4 rolls, I think a little glaze is completely reasonable. So I whipped up a simple peanut butter glaze and I am wholeheartedly glad I did.
Incidentally, I paired my peanut butter cinnamon roll with some Hong Kong style milk tea. I made an easy knock-off version, simply using strong black tea (steeping at least 2 English breakfast teabags for 2 cups of boiling water), sweetening it lightly with sugar, and stirring in evaporated milk until a creamy color emerges.
I had leftover evaporated milk in the fridge after making a batch of Cantonese egg tarts for my in-laws over the holiday break and this tea was a great use of it. If only I had thought to serve the egg tarts with the milk tea!
I realized some time ago that you have to splurge and go for a glaze on your cinnamon rolls in most cases. Even just a little bit enhances the overall experience, adding an extra layer of sweetness, flavor, and a general feeling of indulgence that makes it feel all the more fulfilling. Considering there's just 1 tablespoon of butter and 4 teaspoons of sugar used to make this small-batch of 4 rolls, I think a little glaze is completely reasonable. So I whipped up a simple peanut butter glaze and I am wholeheartedly glad I did.
