Chef Mia

Cranberry Orange Cinnamon Rolls

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Cranberry Orange Cinnamon Rolls

  • Author: Chef Mia
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Description

These cranberry orange cinnamon rolls are soft & pillowy brioche swirled with a cinnamon orange cranberry jam and topped with a sweet icing.

Ingredients

Scale
  • 170 g (¾ cup) whole milk, warmed to 110 degrees F
  • 30 g (2 ½ tablespoon) granulated sugar
  • 11 g (3 ¼ teaspoon) instant or active dry yeast
  • 3 eggs, room temp
  • 1 teaspoon vanilla paste or extract
  • 450 g (3 ¾ cups) all-purpose flour
  • zest of one orange
  • ½ teaspoon kosher salt
  • 127 g (½ cup + 1 tbsp) unsalted butter, room temp

Instructions

  1. Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
  2. Mix the eggs and vanilla into the milk yeast mixture.
  3. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.
  4. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
  5. Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.
  6. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
  7. Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
  8. Add the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a medium saucepan.
  9. Heat over medium heat for 10-12 minutes stirring often until the cranberries start to break down.
  10. Reduce heat to low, and cook for another 8-10 minutes, stirring frequently until it has thickened.
  11. Remove from heat and use an immersion blender (or transfer to a blender) and blend until smooth.
  12. Pour into a glass jar to cool completely, then chill in the fridge until ready to use.
  13. On a lightly floured surface, roll the brioche dough out into a rough rectangle about ¼'' in thickness.
  14. Spread about 225g (about 1 cup) of the jam out evenly over the dough.
  15. Roll the dough up from the long end and seal the edge. Cut off about an inch on either end of the log.
  16. Using a ruler (or you can eyeball it), measure out 9 1 ½-inch rolls by scoring lines with a knife.
  17. Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.
  18. Place each roll in a baking dish (measuring at least 10.5"x7.5"), cover, and allow to rise at room temperature for 30 minutes.
  19. Towards the end of the proof time, preheat the oven to 350 degrees F.
  20. Bake the cranberry orange cinnamon rolls for 22-25 minutes until barely golden.
  21. While the cinnamon rolls are baking, make the icing. In a medium bowl, add the cream cheese, melted butter, and sifted powdered sugar.
  22. Whisk vigorously until smooth and the mixture flows off of the whisk.
  23. Spread all over the warm cranberry orange cinnamon rolls.
  24. Top each roll with some orange zest, and enjoy!

Notes

Notes I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon rolls immediately. The cinnamon orange cranberry jam needs time to cool down, so I recommend making this the day before, as well! To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. I used this baking dish to bake the cinnamon rolls, but you could also use a 9″x13″ cake pan.

Nutrition

  • Calories: 490kcal
  • Sugar: 25g
  • Protein: 9g

Decadent Gooey Chocolate Cream Cheese Bread Pudding

Craving a dessert that’s truly irresistible? This decadent chocolate cream cheese bread pudding recipe guarantees a luscious, gooey center every time. Made with sweet bread, rich chocolate, and tangy cream cheese, it’s a surprisingly easy and family-friendly treat perfect for any occasion. Get the full recipe on the blog!

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Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection

  • Author: Chef Mia
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Instructions

    Chocolate Covered Strawberry Cookies

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    Chocolate Covered Strawberry Cookies – Broma Bakery

    • Author: Chef Mia
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    Ingredients

    Scale
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1 cup packed light brown sugar
    • 1 large egg, at room temperature
    • 2 teaspoons vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/3 cup Dutch-processed cocoa powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup freeze dried strawberries
    • 1 cup semisweet chocolate chips
    • 1 cup semisweet chocolate chips
    • 1 teaspoon coconut oil

    Instructions

    1. First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
    2. In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
    3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla.
    4. Beat on medium-high speed until mixture is light and pale in color, about 2 minutes, scraping down the bowl as needed.
    5. Add the flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds. Add the freeze dried strawberries and chocolate chips and fold to combine.
    6. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat gooey in the middle, 10 to 12 minutes.
    7. Remove the baking sheets from the oven and allow the cookies to cool slightly, about 15 minutes.
    8. Once the cookies have cooled, melt the chocolate for the chocolate coated bottom and drizzle. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, using a silicone spatula to stir between each, until the chocolate is fully melted.
    9. Dip the bottom of each cookie in the chocolate, scraping off the excess before placing back on the cool parchment paper lined sheet. Repeat with all the cookies. If desired, use the remaining chocolate to drizzle over the tops of the cookies. Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.

    Best Heart-Shaped Strawberry Shortbread Cookies

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    Filled Heart-Shaped Strawberry Shortbread Cookies

    • Author: Chef Mia
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    Description

    Delicious Filled Heart-Shaped Strawberry Shortbread Cookies recipe with step-by-step instructions.

    Ingredients

    Scale
    • 4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
    • 2.1 oz sugar
    • 1.25 tsp vanilla
    • 6.5 oz flour (I always use King Arthur all-purpose flour for a consistent crumb)
    • 1/4 tsp salt

    Instructions

    1. Start by sifting the powdered sugar for the glaze to remove any lumpsthis ensures a smooth, professional-looking finish. While that's done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar). In a medium bowl, whisk together the flour and salt, then set aside. In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and palethis incorporates air into the dough, creating a more tender cookie. Add the vanilla extract and mix until fully combined.
    2. Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough formsovermixing develops gluten and creates tough cookies, which we want to avoid. Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking. Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart. Cover the baking sheet with plastic wrap and refrigerate for 30 minutesthis resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.
    3. While the dough chills, preheat your oven to 170°C (335°F). Once the cookies have finished resting, bake them for 10-12 minutes until they're set but still pale and tenderoverbaking will make them dry and hard rather than delicate and buttery. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. I find that letting them cool completely before glazing prevents the glaze from melting unevenly.
    4. In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice. Mix until the glaze is completely smooth and spreadablethe lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet. The mixture should have a thick but pourable consistency; if it's too stiff, add a few more drops of milk. If it becomes too thin, add more powdered sugar a little at a time.
    5. Separate the cooled cookies into two equal groups. Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl. Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich. The flavors complement each other beautifullyI love how the tartness of the jam balances the sweetness of the glaze. Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.

    Strawberry Cheesecake Bars

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    Strawberry Cheesecake Bars

    • Author: Chef Mia
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    Description

    Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give you a sweet treat in every bite, perfect for any occasion!

    Ingredients

    Scale
    • 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
    • 6 tablespoons unsalted butter, melted
    • ¼ cup (50 g) granulated sugar

    Instructions

    1. Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides.
    2. In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until it resembles wet sand. Press into the lined baking dish.
    3. In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.
    4. Top with diced strawberries.
    5. In a medium bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until a crumbly dough forms.
    6. Sprinkle the crumble topping evenly over the strawberries.
    7. Bake for 35-40 minutes, or until set.
    8. Transfer to a wire rack and let cool completely (about 1 hour). Then, transfer to the refrigerator until chilled, another hour. Serve chilled.

    Nutrition

    • Calories: 409kcal

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