Sprouted Fig (The Smoothie Lover)
October 16, 2012

I love autumn!

I love the weather, the cold wind, the colours in the nature, the rain, the cozyness, tea, chestnuts, big sweaters, warm socks, the food… And I could go on and on mentioning all the lovely things.

But just one more: I love the autumn holiday!

Left: The Smoothie Lover
Right: adapted from allthingsgirlyandbeautiful.tumblr

I’ve had holiday since friday, and so far it’s very nice. I’ve been making a lot of cozy stuff with my family.
My grandma came over last Saturday and isn’t leaving before tomorrow – so nice! We’ve made alot of things in the garden including planting strawberries, raspberries and blueberries. Whoopee… We’re going to eat SO many berries next summer!

And also, we went picking apples yesterday. I really love apples and they are best just picked from the three. There’s a big apple plantation called Linehøjgaard in Bloustrød not far from where we life. I love that place. There are apples everywhere and there are so many sorts of apples – Golden Delicious, Ingrid Marie (one of my favorites), Mutzu, Cox Orange, Belle Boscoop etc. etc. – lovely!

They hang in big bunches on the trees and lay in stacks on the ground.

An they taste SO good.

Apples. Apples everywhere.

We picked 16 kilos – whoa!

I haven’t made anything with the apples aside from eating them – but here’s another lovely thing I’ve made this holiday:

Cinnamon Roll Wreath (that actually sounds weird…)

It’s very delicious and a lot more moist than ordinary cinnamon rolls, since it’s baked as ONE big roll/ wreath and therefor has a minimum of crust.

I’ve figured that to make a good cinnamon roll you should make the dough sweet – not the filling. It makes it taste so great!

Cinnamon Roll Wreath
One wreath
Idea from totallyloveit.com

For the filling:
  • 90 g. butter, softened
  • 70 g. sugar
  • A lot of cinnamon (I use 4 tbsp. or more – I love cinnamon)
How to do
Dissolve the yeast in the milk. Add the sugar, salt, cardamom and flour and knead well. Knead in the butter and knead for 10 minutes (I use a stand mixer).
Let the dough rise for 1 hour
Meanwhile make the filling by mixing the three ingredients very well
Roll out the dough till it is about 1/2 cm. (0,2 inch). It makes quite a big square.
Smear out the filling in a even layer.
Make the wreath:
1: Roll the dough as if you would make usual cinnamon rolls:
2: Instead of cutting onto rolls, cut it lengthwise:
3: Twist the two ends around each other, like if you would braid it:
4: Assemble the two ends, making a big wreath:
Bake on 200° (390° Fahrenheit) for approx. 20 minutes. Don’t place the baking sheet too high in the oven. I burned mine, and I’ve done that twice…
Serve hot with glaze made of water and powdered sugar. And a cup of tea – it is autumn after all.

3 responses to “Autumn Break and Cinnamon Roll Wreath”

  1. […] here. And I love it! (Yeah – fall is great!) Today I baked my family’s favourite treat: Cinnamon Roll Wreath. I made up my own recipe almost a year ago and still, every time I suggest baking something for the […]

  2. […] always been picking apples with my mom (and last year with my grand mom as well), and this year we went with one of my very god friends Nicole and her mother. So […]

  3. […] – what’s that even called btw… boatmeal, beetmeal, beoatmeal…), mashed cauliflower puree, cinnamon wreaths… I’m so ready for fall. Last Tuesday I posted a picture of this lovely dish: spaghetti squas […]

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