Wednesday, December 30, 2020

How to Make Cake in the Air Fryer

Hello Foodies,

           A moist and classic Black Forest cake! An eggless chocolate sponge cake frosted with whipped cream frosting and moistened with cherry and chocolate syrup.

Make this classic dessert and serve it for your next brunch. This is one of the easiest cakes you will make.

Video Recipe:

What is Black Forest Cake?

      It is a chocolate layer cake named for the region in Germany where Schwarzwalder Kirsch is made. It is a German dessert, typically made out of chocolate sponge cakes, sandwiched together with fresh whipped cream, cherry filling, and Kirsch. Kirsch is a clear, colorless fruit liquor made from sour cherries and is what gives Black Forest Cake its distinct cherry and chocolate flavor. 

It is a stunning and decadent cake and is simple to make with just 12-14 ingredients. The chocolate shavings make this Black Forest cake very attractive and delightful. I used a vegetable peeler on a block of chocolate to create the chocolate shavings on top and then used a 1M tip to pipe rosettes out of the whipped cream on top. This black forest cake is a non-alcoholic (so you can serve it up to the kids) and an eggless cake and isn’t overly sweet. 

Any occasion will feel more special with this elegant dessert and so welcome the new year by making this flavorful and delicious Black Forest Cake. It also makes for a wonderful Valentine’s Day cake with its pink cherry cream filling and frosting. 

Some More Eggless Cakes to Try:

Preparation Time: 40-45 Minutes; Baking Time: 20-25 Minutes.
Each Slice of Black Forest Cake Contains 333 Cal.

Ingredients

To Make the Eggless Chocolate Cake:

  • 1 ½ cups All-purpose flour/Cake Flour
  • ½ Cup Cocoa Powder
  • 1 Tsp Baking Powder
  • ½ Tsp Baking soda
  • ¼ Tsp Salt
  • 1 Cup Granulated Sugar
  • ½ Cup Oil/Butter
  • 1 Tsp Vanilla Extract
  • 1 Cup Milk
  • 2 Tsp Vinegar or Lemon juice

To Make the Cherry Filling:

  • Cherry 1 cup
  • Sugar 2 Tbsp
  • Water 1 Cup

To Make the Whipped Cream Frosting:

  • Heavy Whipping Cream 2 Cups
  • Powdered Sugar ½ Cup
  • Vanilla Extract 1 Tsp

To Decorate the Cake:

  • Fresh Cherries
  • Dark/Semisweet Chocolate

Instructions:

Preparing chocolate for decoration:

  • Grate good quality dark or semi-sweet chocolate with a peeler(I have used Lindt dark chocolate).

To Make Cherry Syrup:

  • In pan heat water, sugar, and cherry. 
  • Stir and bring to a boil. 
  • Simmer for 2-3 minutes and then remove from heat and allow to cool completely.
  • Once cool strain the mixture and keep it aside.

To Make a Chocolate Cake:

  • Preheat the oven to 350 F, grease three 6” or two 8" round baking pans with baking spray. 
  • Line bottoms with the parchment paper.
  • Combine milk and vinegar/lemon juice and set aside.
  • In a bowl sieve dry ingredients(all-purpose flour, cocoa powder, baking powder, baking soda, and salt together) and keep it aside.
  • In a mixing bowl, add butter, sugar, and vanilla extract and beat until soft and fluffy.
  • Pour milk and vinegar mixture and whisk to mix everything well.
  • Now, add dry ingredients to wet and mix on medium speed for 2-3 mins. 
  • Pour 2-3 tbsp of cherry syrup and mix well.
  • Pour the batter evenly into prepared pans(I used a kitchen scale to ensure the batter is evenly distributed).
  • Tap the pan 2-3 times to get rid of air bubbles.

To Air Fry the Chocolate Cake:

  • Preheat the Air Fryer at 350 F for 5 minutes.
  • Place the baking pan in the Air Fryer and close the lid.
  • Air Fry at 350 F for 18-20 minutes, or until a toothpick inserted in the center comes out clean(If using 8” cake pan bake for 20-25 minutes). 
  • Once done take the cake pan out and let the cake cool 10 minutes in the pans then take out onto a wire rack to cool completely before frosting.

To Bake the Cake in the Oven:

  • Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. 
  • Let the cake cool 10 minutes in the pans then take out onto a wire rack to cool completely before frosting.

To Make a Whipped Cream Frosting:

  • Chill whisk and stand mixer's pan in the freezer for 10-15 minutes.
  • In a stand mixer's pan, pour heavy whipping cream, add powdered sugar, and vanilla extract.
  • Start whipping on a low speed for 2 minutes and then increase the speed to medium.
  • Whip the cream until it reaches stiff peaks.

Frosting/Assemble the Cake:

  • Place one layer of chocolate cake on a cake board or serving plate.
  • Brush the cake layer generously with cherry syrup. 
  • Top with prepared whipped cream frosting and spread evenly. 
  • Now, top with cherries and again top with whipped cream frosting. 
  • Repeat with the remaining layers and frost the outside of the cake.
  • Fill an icing bag with an open star tip and pipe swirls around the top of the cake.
  • Decorate with chocolate shavings and cherries.
  • Top the swirls with fresh or maraschino cherries.
  • Refrigerate all the time covered in a cake box until serving.
  • Moist and delightful Black Forest Cake is ready to serve. Enjoy!!!


How to store eggless black forest cake?

  • Store the finished cake in the fridge for 3-4 days.

Tips to Make Black Forest Cake:

  • Substitute fresh cherry filling with maraschino cherries or cherries soaked in kirsch cherry liqueur.
  • You can make this with three six-inch layers or two 8 inch layers. 
  • When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. I stick my mixer bowl and whisk in the freezer beforehand to chill them before starting.
  • Every oven is different, rely on the toothpick test. If the toothpick inserted in the center of the cake comes out clean or with few moist crumbs then it is done. If it comes out with a sticky batter, then, bake it for additional minutes.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 333 calories, along with 46.1g carbohydrates,16.2 g fats, and 4 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Eggless Black Forest Cake as a dessert.

  • If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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Sunday, December 27, 2020

How to Make Pesto Marinara Pasta in the Instant Pot

Hello Foodies,

          Delicious, and vegan pasta made in the instant pot which has the tasty and perfect blend of your favorite marinara and pesto sauces! It’s an easy, quick, and delicious weeknight meal.

          With a fresh pop of marinara and basil sauce, this 15-minute vegan marinara pesto pasta is one of our favorite pasta dishes, which is perfect since it’s so easy to whip up on a busy weeknight!

Video Recipe:

I believe fresh basil pesto and marinara can do no wrong together, they further amp up the deliciousness of the saucy pesto smothering the tender pasta shells. This meal is seriously simple to make, and you just need to add all the ingredients together in the instant pot and cook for 5 minutes, then mix and serve!

Some More Pasta Recipes to Try:

This Instant Pot Pesto-Marinara Pasta is:

  • Creamy, tasty, and delicious dinner/lunch ready in less than 30 minutes.
  • No preservatives or artificial ingredients used
  • One-pot meal
  • Easy to make and packed with delicious flavors
  • Always get a perfectly cooked pasta
  • It makes a comforting and flavorful meal
  • Perfect for any occasion
  • Healthy & Nutrient-packed

Ingredients:

  • Conchiglie Pasta/Seashells 6 oz
  • Olive oil 2 Tbsp
  • Jalapeno 1, seeds removed, finely chopped
  • Tomato 1 small, chopped
  • Green Bell Pepper ½, chopped 
  • Corn ½ Cup, frozen and thawed
  • Mushrooms ½ Cup
  • Black Beans ½ Cup(Soaked in water for 6-7 hours/you can use canned black beans)
  • Marinara Sauce ½ Cup
  • Pesto Sauce ½ Cup
  • Black Pepper ½ Tsp
  • Salt 1 Tsp
  • Vegetable Broth 2 Cups

Instructions:

  • Turn on the saute mode of the instant pot and heat olive oil. 
  • Add jalapeno, tomatoes, green pepper, corn, black beans, mushrooms, Conchiglie pasta shells. Marinara sauce, pesto sauce, black pepper, salt, black pepper, and mix well. 
  • Now add vegetable broth 2 cups and give it a quick stir, close the lid and place the vent in the sealing position. 
  • Cook on Manual Mode(Hi) for 5 minutes and then naturally release the pressure for 5 minutes and then release the remaining pressure manually. 
  • Open the lid and give the pasta a quick stir and garnish with coriander leaves and sliced jalapeno and lemon slices. 
  • Creamy, tasty, and vegan Marinara-Pesto Pasta is ready to serve. Enjoy!!! 

Tips and Substitutes to Make Pesto Marinara Pasta:

  • If you are not a fan of pesto, simply omit it.
  • Give it a nutritional boost by adding some more veggies - onion, carrots, celery, etc.
  • If you find your favorite brand’s pasta was slightly under or overdone, keep in mind to add or subtract a minute later. 
  • Don’t overcook the pasta.
  • The pasta thickens as it cools down. So when reheating, you might have to add milk.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 273 calories, along with 44.1 g carbohydrates, 5.5 dietary fiber, 7 g fats, and 9.56 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Pesto Marinara Pasta for breakfast, lunch, brunch, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

at 2 comments:

Wednesday, December 23, 2020

How to Make Christmas Fruit & Nuts Rum Cake

Hello Foodies,

       Christmas is just a few days away and we need cranberry loaf, gingerbread, breakfast Cinnamon Rolls and a few cocktails/mocktails. But most of all we need moist and delicious fruit and nuts Christmas rum cake. 

I made this decadent Christmas cake filled with bittersweet chocolate. It’s rich, moist, and perfectly fudgy cake makes it just fancy enough for the holidays!

⁣This cake is perfectly spiced, and deliver the perfect texture and Christmas flavors. They are beyond festive for the holiday season!⁣ This Christmas rum cake is perfect for this week at any moment really.

Video Recipe:

The Christmas cake is an English tradition and this cake is loaded with candied fruits, fruit peels, and dried fruits, which are macerated in Rum for 1-2 weeks. All the Christmas flavors in a Cake! Never been a big fan of fruit cakes, until I tried this one! This is my version of Christmas fruit cake, easy, peasy, and fruity. Give it a try!

Rum & Egg Substitutes:

  • Rum 75 ml: use 75 ml Orange Juice
  • 3 Eggs: ¾ Cup Yogurt/Buttermilk/Apple Sauce 

Ingredients:

To Soak Dry Fruits, and Nuts in Rum:

  • 3 Tbsp Dates, chopped
  • 2 Tbsp Pumpkin seeds
  • 3 Tbsp Hazelnuts, chopped
  • 3 Tbsp Cashews, chopped
  • 3 Tbsp Dried Cranberries
  • 3 Tbsp Almond, chopped
  • 3 Tbsp Dried Banana
  • 3 Tbsp Raisins
  • 3 Tbsp Dried Orange, chopped
  • 1 Tbsp Crystallized Ginger, chopped
  • 3 Tbsp Pecan, chopped
  • 3 Tbsp Walnuts, chopped
  • ¼ Cup Tutti Fruiti
  • 1 Tbsp Pistachios, sliced
  • ¼ Cup Orange Juice
  • 75 ml Dark Rum (To Make a non-alcoholic version of a fruit cake, use same quantity Orange Juice)

Dry Ingredients:

  • 1 ¼ Cups All-Purpose Flour/Maida
  • ½ cup Almond Flour
  • 2 Tbsp Cocoa Powder
  • ¼ Tsp Cinnamon
  • ¼ Tsp Ginger powder
  • ¼ Tsp Nutmeg
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • ¼ Tsp Salt

Wet Ingredients:

  • ½  Cup Unsalted Butter
  • ¾ Cup Brown Sugar
  • 3 Large Eggs 
  • ¼ Cup Orange Juice

Other Ingredients:

  • 1 Cup Soaked Fruits and Nuts
  • ¼ Cup chopped Dark Chocolate

Instructions:

To Soak Fruit and Nuts Mixture:

  • In a bowl combine all the dry nuts, fruits, and tutti-fruity.
  • In a mason jar add fruit mixture and pour rum.
  • Close the mason jar and shake the jar well.
  • Let the fruits and nuts soak in the rum for 2-15 days.

To Christmas Fruit Cake:

  • Preheat the oven to 300 F and spray a 7” springform baking pan and 6” baking pan with baking spray or butter and flour.
  • In a bowl sieve dry ingredients(all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, salt, cinnamon powder, ground nutmeg, and ginger powder together).
  • Sieve for 2-3 times and keep aside.
  • In a mixing bowl whip the butter and sugar together for about 2-3 minutes, scraping down the sides of your bowl as needed, until light and fluffy.
  • Whisk well till sugar is almost dissolved and smooth(this will help lighten and aerate the cake).
  • Beat in the egg one by one.
  • Now add dry ingredients to the wet ingredients and add orange juice and mix/fold all well.
  • Don’t over mix, mix enough to get a smooth batter.
  • Gently fold in the dry fruits and nuts mixture and dark chocolate, making sure to get them evenly distributed.
  • Bake at 300 F for 40-50 minutes or until the toothpick inserted in the middle comes out clean(If you are using a 9” baking pan, then bake for 60-80 minutes).
  • Let the cake cool completely before slicing.
  • Unmold the cake and transfer it to a serving platter.
  • This fruit cake tastes best when served the next day.
  • The flavor and texture of the cake improve a lot at that time.

How to store:

  • Fruitcake can be stored in the refrigerator for up to 1-2 months.

Good Time To Eat:

           It is good to eat Christmas Fruit Cake as a dessert.

  • If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  •  Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  •  I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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Tuesday, December 22, 2020

How to Make Chicken Tortilla Soup with a whole wheat tortilla 

Hello Foodies,

        Embrace the winter season with this chunky, perfectly spiced, and comforting, Chicken Tortilla Soup topped with gorgeous toppings, Yum!! Chicken Tortilla Soup is packed with fresh veggies and will warm your insides right up!

Everyone has their own version of chicken tortilla soup. Some like thick, like gravy, and some like, thin and watery. It is perfect for cold, rainy days, but if you are a meat and Mexican food lover, then you will like it year-round.

Video Recipe:

          Chicken Tortilla Soup is an effortless recipe to make, and from start, to finish it will take 30 minutes. To keep tortilla strips perfectly crunchy fry tortilla strips right at the end and add them to the bottom of the bowl right before pouring in the soup.

What's in chicken tortilla soup?

     This chicken tortilla soup is made up of protein(chicken breast), black beans, nutritious vegetables, and smoky fire-roasted tomatoes. The crispy homemade whole wheat tortillas work like croutons!

What to serve with chicken tortilla soup?

Grab all the ingredients and make it for dinner tonight!

Some More Winter Soup Recipes to Try:

Preparation Time: 15 Minutes; Cook Time: 10 Minutes.

Each Serving of Chicken Tortilla Soup Contains 267 Calories.

Ingredients:

To Make Chicken Soup:

  • Olive oil 2 Tbsp
  • Chicken Breast 1 lb
  • Onion 1 small, finely chopped
  • Jalapeno 1 (remove seeds to lessen the heat), finely chopped
  • Garlic cloves 3, minced
  • Petite Diced Tomatoes 1 Cup
  • Black beans ½ Cup, soaked in water for 6-7 hours
  • Sweetcorn ½ Cup
  • Red chili powder 1 Tbsp
  • Cumin Powder 1 Tsp
  • Cayenne Pepper ¼ Tsp
  • Black Pepper Powder 1 Tsp
  • Salt 1 Tsp
  • Chicken broth 3 Cups
  • Heavy Cream ¼ Cup
  • Mozzarella/Cheddar Cheese ¼ Cup
  • Coriander leaves ¼ Cup, finely chopped

To Make Crispy Tortilla Chips:

  • 3 Whole Wheat Flour Tortillas, cut into long thin strips
  • 2 Tsp Oil for cooking/frying
  • 1 Tsp Red Chili Powder
  • Salt to taste 

For Serving Chicken Tortilla Soup:

  • Shredded Cheese
  • Coriander leaves
  • Tortilla Chips
  • Lime slices

Instructions:

To Make Crispy Tortilla Chips:

  • Cut wheat tortillas(Recipe for Homemade whole wheat flour tortillas here) into small strips and cook/fry them in about 2 tsp of olive oil until crispy. 
  • Add red chili powder, and salt to taste and fry the tortillas(don’t forget to season tortillas with chili powder and salt).
  • Drain them on a paper towel-lined plate.

To Make Chicken Tortilla Soup in the Instant Pot:

  • Turn on the saute mode of the Instant Pot and heat oil.
  • Add onion, minced garlic, and saute and cook for 2-3 minutes.
  • Add and mix well. 
  • Add vegetable stock and mix all well(scrape the base of the pot). 
  • Close the lid of the instant pot and place the vent in the sealing position. 
  • Cook on Manual Mode(Hi) for 5 minutes.
  • Natural Pressure Release(NPR) for 5 minutes and release the remaining pressure manually.
  • Open the lid of the Instant pot and take the chicken pieces out.
  • Shred chicken with the forks on a cutting board.
  • Turn on the saute mode and add the shredded chicken and half of the tortilla strips.
  • Add heavy cream, cheese, and coriander leaves and mix well and cook for 3-4 minutes.
  • Squeeze with a generous amount of lime juice and soup is ready to serve.
  • Delicious and zesty soup is ready to serve.
  • Add crispy tortilla chips at the bottom and pour soup into the bowl and top with tortilla strips, sliced lime, cheese, and cilantro. Enjoy!!!

How to Store Chicken Tortilla Soup?

Store chicken tortilla soup in an airtight container and this soup last in the fridge for up to 5 days. Just heat and serve.

Can I freeze Chicken Tortilla Soup?

Yes. Freeze it in an airtight container. Just thaw it and once it at room temperature reheat it.

You can Serve Chicken Tortilla Soup in Bread Bowls!

Tips to Make Chicken Tortilla Soup:

  • If using whole chicken breasts, cook 8-12 minutes and 8 minutes for smaller breasts or 12 for thicker breasts.
  • For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.
  • Feel free to use store-bought tortilla chips, or leave them off completely for a lower carb version.
  • If you can’t find canned roasted diced tomatoes, then you can roast the tomatoes on a hot stove, along with the green chile, onion and garlic, and mash them together and use in the recipe.
  • To Make low carb version of this soup, just remove the tortilla chips.

Dietary Comment:

  • The calorie count is based on a 2000 calorie.
  • Per serving contains 267 calories, along with 14.1 g carbohydrates, 6.6 g dietary fiber, 17.6 g fats, and 20 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Chicken Tortilla Soup as an appetizer or for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

at 2 comments:

Saturday, December 19, 2020

How to Make Eggless Cinnamon Rolls using Instant Pot

Hello Foodies,

         This Christmas season try these flavorful, fluffy, gooey, soft, and absolutely delicious Cinnamon Rolls topped with cream cheese and vanilla glaze that drips into the middle and soaks every single bite. The aroma of cinnamon and butter is filling my home all over. You’ll never go back to any other recipe once you try this one! Each cinnamon roll is extra soft with the most delightful cinnamon swirl!

This recipe makes classic, home-style cinnamon rolls, that nothing can beat fresh rolls straight from the oven. They are also easy to prepare a day in advance and let them rise overnight in the refrigerator. 

Video Recipe:

These Cinnamon Rolls are light and egg-free but taste just like the Cinnabon cinnamon rolls, and it is time for you to taste these astonishing, light, and heavenly cinnamon rolls topped with vanilla glaze. The butter adds a great flavor to the cinnamon rolls. These rolls taste so good and sweet enough, and sometimes I like these rolls with no frosting.

Some more Bread Recipes to Try:

These Eggless Cinnamon Rolls are-

  • Soft
  • Fluffy
  • Gooey
  • Sweet
  • Aromatic
  • Easy to make
  • Delightful and Satisfying

So let’s get baking!

Preparation Time: 20 Minutes; Baking Time: 20-25 Minutes.

Each Cinnamon Roll Contains 180 Cal.

Ingredients:

To Make the Bread Dough:

  • Warm Milk ¾ Cup(100-110 F) (you can use water instead of milk)
  • Unsalted Butter ¼ Cup(at room temperature)
  • Sugar 2 Tbsp
  • Instant Dry Yeast 1Tsp(you can use active dry yeast too)
  • Bread flour/All-purpose flour 3 cups
  • Salt 1 Tsp
  • Milk Powder 1 Tbsp

To Prepare the Cinnamon Spread:

  • Brown sugar ½ Cup
  • Cinnamon Powder 2 tsp
  • Unsalted Butter 3 Tbsp

To Make the Cream Cheese Frosting:

  • Cream cheese 3 Tbsp
  • Unsalted butter 3 Tbsp
  • Vanilla Extract 1 Tsp
  • Powdered Sugar ½ Cup
Instructions:

To Prepare the Dough in the KitchenAid Stand Mixer:

  • Sieve the bread flour(the most important step) and keep it aside.
  • Use the dough hook attachment of the KitchenAid and keep it ready and set the bowl of the kitchen aid machine in a position.
  • In a mixer bowl pour milk, add sugar, butter, and instant yeast.
  • Now, lock the hook knob and start the mixer at speed 2 first and mix wet ingredients well,
  • Now add bread flour, salt, and milk powder and lock the hook knob and start the mixer at speed 2 first keep alternating between speed 2 and speed 4 as the dough starts forming.
  • Stop the mixer and scrape the dry flour from the sides of the bowl using a spatula.
  • Start the mixer and keep mixing on low speed until dough forms.
  • The dough should form into a ball and be slightly sticky.

To Prepare the Sugar Cinnamon Spread:

  • In a small bowl, add brown sugar and cinnamon powder and mix well and keep it aside.

To Proof the Dough in the Instant Pot:

  • Spray some oil on the instant pot inner pan.
  • Transfer the dough to the Instant Pot and cover the pot with the glass lid or with any plate that fits the pot(even you can use the instant pot's main lid too). 
  • Proof the dough using the yogurt function of the Instant Pot. 
  • Set the time for 1 hour. 
  • The dough is ready when it rises to double its volume.
  • You can apply some oil on the surface of the dough to avoid drying out of the dough.
  • Once the dough doubled in size, punch down and take out the dough and knead for one minute.

To proof the dough without instant pot:

  • Cover the dough with the plastic wrap and rest the dough in a bowl.
  • Allow dough to rise for 2 to 2 ½ hours, or until doubled in size.

To Roll and Shape the Dough:

  • Sprinkle some flour on the floor and transfer the dough.
  • Roll out the dough into a rectangle. 
  • Spread softened butter over the rolled dough.
  • Sprinkle the sugar and cinnamon mixture over the buttered dough, then press the brown sugar mixture into the butter.
  • Now, tightly roll the dough up, and place seam side down making sure to seal the edges of the dough.
  • Cut off about an inch off the ends of the dough and then cut into 1-inch sections with a knife. 
  • Place cinnamon rolls in a parchment paper-lined 9x9 inch baking pan(so the fillings don’t end up leaking out.) 
  • Cover with a towel and let it rise again for 30-45 minutes or double in size.

To Bake the Cinnamon Rolls in the Oven:

  • Preheat oven to 350 degrees F. 
  • Remove the towel and bake cinnamon rolls for 20-25 minutes in a preheated oven or until just slightly golden brown on the edges. 
  • Allow them to cool for 10-15 minutes before frosting. 

To Make the Cream Cheese Frosting:

  • In a mixing bowl, combine cream cheese, butter, vanilla extract, and powdered sugar.
  • Whisk until smooth and fluffy. 
  • Spread the cream cheese frosting over the cinnamon rolls and serve immediately. Enjoy!!!

To Air Fryer the Cinnamon Rolls:

  • Preheat Air Fryer 350 F for 3 Minutes. 
  • Place the proofed cinnamon roll’s baking pan in the air fryer.
  • Air Fry for 8 minutes.
  • Flip the rolls after 4 minutes.
  • Once done, take the baking pan out and allow them to cool completely before frosting.
  • Spread the cream cheese frosting over the cinnamon rolls and serve immediately. Enjoy!!!

How to Store the Cinnamon Rolls:

  • Transfer the cinnamon rolls into a plastic bag, and it will be good to eat for up to 3-4 days, though it tastes best when eaten the day baked. 
  • Gently warm in the oven before serving.
  • Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying.

What if you don't have a Stand Mixer? 

      No mixer, no problem. All you have to do is knead everything by hand. After mixing all the ingredients, transfer the dough to a clean work surface and knead by hand until all the flour is incorporated and you end up with a dough that is soft to touch.

Tips to Make Cinnamon Rolls:

  • If the dough is too sticky, which means it's sticking to the bottom of the mixer, then add in 2 tablespoons more bread flour.
  • If using Air Fryer, then watch and adjust the timing for your air fryer as needed.
  • Make sure the milk used to mix the yeast is warm or lukewarm, but not boiling hot. Hot milk will kill the yeast. 
  • You may require less or more flour and water accordingly to get the soft dough.
  • If you substitute all-purpose flour for bread flour, the result will not be the same as bread flour rolls. Bread flour contains a higher amount of protein which helps to create the bread roll's structure.
  • You can make dinner rolls, bread loaf or pizza too with this dough.
  • You can use 100% whole wheat flour instead of using all-purpose flour or bread flour. 
  • Use a good quality yeast; it gives fluffiness and softness to bread.
  • You can serve cinnamon rolls with vanilla icing or salted caramel, or coffee icing.
  • You can use active dry yeast too, but it has a moderate rate of rising and instant dry yeast has a faster rate of rising.
  • If needed, you can substitute non-dairy milk.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 180 calories, 29 g carbohydrates, 4.2 g fats, and 3.4 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used.)

Good Time To Eat:

           It is good to eat Cinnamon Rolls for breakfast or as snacks.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.
Eat Healthy, Stay Healthy!!!
at No comments: