1 Hour Cinnamon Rolls


Is there anyone that dislikes a Cinnamon Roll? How many people can actually make a cinnamon roll? I feel like there aren’t many hands raised here. I come from a Cinnamon Roll family. A German one. Meaning, they aren’t just Cinnamon Rolls, they’re sweet rolls. My Grandma can make them, my aunt can make them, my mom can get pretty close, I….can’t. As someone who spends a lot of time in the kitchen it’s an insult. I feel like when the recipe was given to me they left out an ingredient or changed the amounts or something, I just can’t get them to work. It took me a month to get the dough right (the bad batches hit the wall, soooo not kidding, but I still haven’t perfected the perfect roll my Aunt and Grandma can probably crank out in their sleep.

I’ve for now given up on the recipe, I’ll come back to it, but for now I’m going to pout in the corner and play with other ones instead. So it’s a Thursday at 9pm, waaaaay too late to make a perfect 4-5 hour cinnamon roll batch. Wait…I have an hour, and I don’t need….yeast?! Get out of town! I’m not sure you can even qualify them as a Cinnamon Roll or a Sweet Roll if they don’t have yeast, but guess what, I don’t care…these are freakin’ amazing. They are oooey and gooey, and just melt at every bite.

Family show up at your doorstep Saturday at 9am for breakfast? NO PROBLEM! Need a backup plan for your failed quiche…I got you covered. Having people over for brunch and everyone trips up your front stair and spills their dishes? YOUR WELCOME. Make these.

1 Hour Cinnamon Rolls

Adapted Slightly from Bakingdom


3/4 cup brown sugar

1/4 sugar

2 tsp cinnamon

1/8 cloves

1/8 tsp salt

1/2 tsp vanilla

1tbsp butter, melted


3 cups flour

3 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk (don’t have any? 1 cup milk + 1 tbsp lemon)

6 tbsp butter, melted

1/3 cup maple syrup (I warm it a tad so it pours/mixes better)


2 tbsp butter, melted

3 tbsp maple syrup

3-4 tbsp milk

1 cup powdered sugar

1. Filling: mix all the dry ingredients with whisk or fork. Add the melted butter and vanilla last and mix. It will have the consistency of wet sand.

2. Dough: Add the first dry ingredients in a bowl and combine. Then add the buttermilk, syrup, and  TWO tbsp of the melted butter, just until combined.

3. Transfer dough to a flour surface and knead until soft and smooth. Note: It will be a touch sticky, that’s ok, it’s dough right?! Don’t over flour. Once smooth, place the dough in floured or greased bowl and refrigerate for 20-30 minutes.

4. Take your chilled dough, flatten out until you get about a 12 x 18” rectangle. Spread 2 tbsp of melted butter over the top, leave 1inch clear around the edge. Sprinkle the filling evenly. Here I like to add some toasted almonds for extra flavor, but totally optional. Press the filling with your fingers lightly into the dough.

5. Starting with the long side, roll the dough up tightly into a log. Pinch the seam closed, and place the log seam down. Cut into 8-10 equal pieces (I do 10 if I’m trying to stretch it out)

6. Brush the dough with the remaining 1 tbsp of butter , place in a in a greased 9″ cake pan and bake for 30 minutes  at 400 degrees or until golden brown.

7. Icing: Cream the butter, then add the powedered sugar and milk and mix until completely smooth (use a mixer). Add the syrup, mix well. If you need to thin it out, add a tsp of milk at a time. Wait about 10 minutes before drizzling the cinnamon rolls. Serve warm!


Grilled Sriracha Wings

srirachawing1WINGS. I’ve never been a huge wing fan, until recently. It’s something that Brad and I have gotten to go out an enjoy together on our date-nights. Every other week we try to fit in a fun date-night. Hitting up all the local spots in angst trying to locate ‘the best wings’ in town, according to us of course.  Scouring for every spot’s ‘wing night’ specials has become something that we look forward, and has become our thing. A bunch of wings, a cold Sam Adams (or local IPA), and some basketball (Go Heat!!) has us pretty content! 🙂

Wings are great, but they can be very overpriced if you don’t get them on a ‘wing night special’. A dozen wings should never cost $12 bucks. That’s just silly. We bought a HUGE bag at Sam’s Club awhile back and have been slowly picking away at it, trying to find just the right flavor profile favorite. I’ve tried traditional BBQ several times, not bad, but it’s never been great. I did a little research and tapped into my personal taste buds which LOVE spicy, by the way. Turns out, apparently I really love spicy Asian zing. Raise your hand if you’re surprised….ya, me neither.

These wings are zesty, pack some heat, but also tons of juicy flavor locked in around the crispy outside seared on the grill.  Don’t get me wrong, I enjoy a killer dipping sauce just like every other normal person in America, but making bland wings then covering them in a goopy sauce…isn’t skill, its appropriate goopage. All great wings, start with a great marinade. You want to let them soak in all that flavor to make the perfect tasting wing. THAT is what I want. If all need be, a little Sweet Thai Chili dipping sauce from Trader Joe’s can be applied after if all necessary 🙂

Sriracha Wings
9 wings, thawed
1 tbsp vegetable oil
1 1/2 tbsp soy sauce
1 tbsp sriracha
1/2 tsp ginger
1 tbsp crushed red pepper
1 tsp chili powder
1 tsp paprika
1 tsp Chinese Spice
1 tbsp Chili Oil
1 diced Serrano (for hotter) or a jalapeno Don’t toss the seeds, leave em!
1. Thaw out the wings, and trim the excess fat.
2. Mix all the liquid ingredients and stir in a bowl large enough for the wings.
3. Pat the wings dry, add them to the bowl, then add all your spices, mix well with your hands, cover marinade in the fridge for 2-24 hours.
4. Set grill on Med to Med-Low, oil the grates before adding the wings. Mine were done at about 11 minutes a side, but you’ll need to watch them depending on your heat/grill.
5. Serve with Sweet Thai Chili Dipping Sauce (Trader Joes)


TWEET! @clairevskitchen

imagesI caved. It has taken years, but I’ve done it. I started my first Twitter account, for ClairevsKitchen.

I’ve never understood having a Facebook, a blog, and a Twitter account all for the same thing, essentially, but what do I know. I’m still standing my ground on ClairevsKitchen not needing a Facebook- yet. Isn’t that what subscribing to a blog is for, I’m confused?!

However, IF,  you want to know waaaay to much information about what’s going on in my kitchen, more fun (and food) pictures, flour distasters, cats, or just my random thoughts on cinnamon rolls…you should probably start following!!!



Strawberry Compote

strawberrycompote1Enter stage left, spring, finally, well until I was driving thru a blizzard a few days ago… I was out-of-town for work this last week and this is what happened- Saturday, I bought 5 lbs of strawberries, because it was $5. Monday morning, I had to leave the state for work for the whole week, just to come back and leave town for the majority of the weekend. You don’t just purchase 5 lbs and let it go bad. You eat as many as you can pop the day before because they are that delicious, and then you freeze the rest for when you get back, duh.

So when you freeze strawberries, and then thaw them out, they get mushy. Most people find this a problem. I’m weird, and I love frozen veggies, and I love partially frozen fruit. Just love it. It’s just a fun texture, soft, yet something you can sink your teeth into and really bite. It also develops just a bit of a twang, a little bit of sour and then a rush of cool soft juices from the center releases after breaking the crisp partially frozen outside. Mmmm.

So again, what do you do with excess partially frozen strawberries that are turning to mush? Strawberry compote! You’ll find yourself silly for buying it off the shelves again for $4 a pop. Make sure to keep that last really neat glass jar of jam you spent to much on, you didn’t want to throw away anyways….then put your compote in it, self-recycling! 

Pancakes, toast, banana/strawberry parfait, ice cream. Do you want you want, just try this next time you grab some local ripe fruit on sale and you just can’t pass up 5 lbs of it. Hopefully you have some strawberries growing in your backyard that allows you to rely on your own labors instead of the grocery store! Also, by ‘labor’ I mean picking them, strawberries are so easy to grow, and they spread… I don’t find this a problem! 

Strawberry Compote:

2 cups strawberries

6 tbsp sugar

1 tsp balsamic vinegar

1/2 tsp cinnamon 

Combine all ingredients in a sauce pan, simmer for 20-30 minutes, cool completely then store in the the refrigerator. Stir several times during the process.