Okay, first things first. Happy New Year! 2011. Wow! Where does the time go? Really, where does it go?
Last year, my blogging was somewhat.. lacking. Alright, it was awful. Down right, awful. In my defense, 2010 was the hardest year for me that I can remember. It was a mentally and emotionally exhausting. At some points, I did not know how I would get through the year. So, blogging took the back burner. So be it. My family comes first. The end. But, its 2011 now. And I am truly hoping to start blogging more again. I miss it. I really do. Hopefully, I still have a few readers out there. Hi there, nice to see you!
To kick things off, I decided to bake something yeasty today. I love the smell of a yeasty treat in the oven. One of Liam’s favorite breakfasts is cinnamon rolls. With that in mind, I decided to make monkey bread. If you don’t know what that is, you must have been living in a hole the past few years. Its been everywhere. Or maybe you are new to the interwebs. If so, hi there! Nice to see you!
I should have started this project earlier in the morning. It takes several hours to proof and put together. It worked out in the end, since we ended up having a monster brunch to start the New Year.
New Year, new stuff, yada yada. Liam rates all my baked goods. I am totally raising a pastry snob. He is harsh with his ratings. I figured it makes for good entertainment value. This is how he rated the monkey bread.
Liam’s Rating: Bread nice and soft, not too crunchy. Cinnamon really good, but I like a little more cinnamon, a tiny bit more, but otherwise, really good. Overall rating– A
I do not like publishing recipes on my blog. Maybe its my loyalty to Dorie that started it, but its expanded. If you want the recipe for Monkey Bubble Bread in BAKED Explorations, buy the book. Come on, do it. Its a great book with phenomenal photos, and you won’t regret it.
Happy 2011 to everyone! Hope it turns out to be a fabulous year! xoxo- Laurie
Total sidenote: The Pens play in the Winter Classic tonight. Go Pens!
This week’s recipe came from the infamous Peabody of Culinary Concoctions by Peabody. I was anxiously anticipating what she would choose. When I saw what she had chosen, I was excited, intimidated and reluctant. I have never made brioche before. This would be my very first time. I was scared, I admit it. I waited till the end of the week to tackle it. I have to keep up with my procrastination rep, ya know. I set out to make the brioche on Sunday afternoon. The Pens had just crushed the Flyers, so I was feeling brave. It was soooo easy! Thank God my Grandma bought me the KA as a wedding gift. In times like this, when making brioche, I am so very grateful for it. This may have been the softest dough I have ever made. But, not having made a whole lot of doughs before, I did not have much to compare it to. I was thinking maybe I had done something terribly wrong. It was so soft, and battery. When it started to pull off the sides, I put it in a clean bowl and set it to rise. It did rise, and rise and rise. Even in the fridge, it rose well over 2 hours. I deflated every 30 minutes at least 5 times.
Monday, I finally got to the pastry cream and raisins. Putting flame to the raisins was great fun. I highly recommend it, if you skipped that step. It was awesome. The raisins were wicked good after too. It became too late to make the snails and let them rise, and then bake them and photograph them. So, I left it till this morning. Procrastination rep in check! Liam was anxious for them to get done. He kept checking on them and checking on them. Our house was cool this morning, so it took quite a long time for them to rise. They were finally done and completed 10 min before he had to go to school. He yelled to me “They are good Mom!” and ran to the bus. Sweet boy.
What can I say about these Brioche Raisin Snails that probably hasn’t been said on every TWD’er blog today? Im not sure. They are awesome! I love them. They taste almost like a danish, but not quite. The rum raisins are heavenly, and the pastry…. oh the pastry… it is sinfully good. I will definitely be making this brioche again and again and again. Its so worth the time spent to make it. Thanks Peabody for pushing me to make something new, great recipe selection!
A confession, I used the other half of the dough from this recipe to make something else. And it didnt quite come out, I ALMOST took the half meant for the snails to try my other recipe again, but CB and Chelle talked me off the ledge. Thanks gals, you kept me from TWD suicide. LOL
Brioche Raisin Snails
1 cup moist, plump raisins
3 tablespoons dark rum
1 1/2 teaspoons sugar
Scant 1/4 teaspoon ground cinnamon
1/2 recipe for Golden Brioche Loaves(page 48), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating overnight)
1/2 recipe Pastry Cream (page 448)
For The Optional Glaze
3/4 cup confectioners’ sugar, sifted
About 1 teaspoon water
Drop of pure vanilla extract
Getting Ready: Line one large or two smaller baking sheets with parchment or silicone mats.
Put the raisins in a small saucepan, cover them with hot water and let them steep for about 4 minutes, until they are plumped. Drain the raisins, return them to the saucepan and, stirring constantly, warm them over low heat. When the raisins are very hot, pull the pan from the heat and pour over the rum. Standing back, ignite the rum. Stair until the flames go out, then cover and set aside. (The raisins and rum an be kept in a covered jar for up to 1 day.)
Mix the sugar and cinnamon together.
On a flour dusted surface, roll the dough into a rectangle about 12 inches wide and 16 inches long, with a short end toward you. Spread the pastry cream across the dough, leaving 1-inch strip bare on the side farthest from you. Scatter the raisins over the pastry cream and sprinkle the raisins and cream with the cinnamon sugar. Starting wit the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it up to 2 months; see Storing for further instructions. Or, if you do not want to make the full recipe, use as much of the dough as you’d like and freeze the remainder.)
With a chef’s knife, using a gentle sawing motion, trim just a tiny bit from the ends if they’re ragged or not well filled, then cut the log into rounds a scant 1 inch thick. Put the snails on the lined baking sheet(s), leaving some puff space between them.
Lightly cover the snails with wax paper and set the baking sheet(s) in a warm place until the snails have doubles in volume–they’ll be puffy and soft–about 1 hour and 30 minutes.
Getting Ready To Bake: When the snails have almost fully risen, preheat the oven: depending on the number of baking sheets you have, either center a rack in the oven or position the racks to divide the oven into thirds and preheat the oven to 375 degrees F.
Remove the wax paper, and bake the snails for about 25 minutes (rotate the sheets if you’re using two, from top to bottom and front to back after 15 minutes), or until they are puffed and richly browned. Using a metal spatula, transfer the snails onto a cooling rack.
If You Want To Glaze The Snails: Put a piece of wax paper under the rack of warm rolls to act as a drip catcher. Put the confectioners’ sugar into a small bowl, and stir in a teaspoon of water. Keep adding water drop by drop until you have an icing that falls from the tip of a spoon. Add the vanilla extract, then drizzle the icing over the hot snails.
Golden Brioche Loaves
2 packets active dry yeast
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 3/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm
For The Glaze
1 large egg
1 tablespoon water
To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can– this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you’ll have a fairly dry, shaggy mess.
Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.
Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.
The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.
Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)
Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.
To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.
Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.
2 cups whole milk
6 large egg yolks
1/2 cups sugar
1/3 cup cornstarch, sifted
1 1/2 teaspoons pure vanilla extract
3 1/2 tablespoons unsalted butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk– this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly–as I always do–put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
They are rising now… Stay tuned…
I was really excited when the marvelous Marce announced that this months Daring Bakers Challenge would be Cinnamon/Sticky Buns. My family loves them. And a pan of either doesnt ever sit over night in our house. So here we go… I didnt have much of a problem with this recipe. The biggest hurdle was deciding if the dough was tacky but not sticky, I ended up adding more flour, then deciding it wasnt tacky enough and then adding more milk because it was too sticky. Foreseeing a never ending loop, I called it done and put it in the bowl to rise. It did indeed double in size within the 2 hours. I rolled ‘em out, dusted em with the cinnasugar , rolled em up and cut them into about an inch and a half a piece. Let ‘em rise again for 90 minutes, and they did almost double in size once more. Then, I baked them up. The smell in the house was to die for. I LOVE that yeasty smell in the house. That smell alone will make any house feel like home.
Taste wise, I thought the cinnamon buns could have used more cinnamon. There didnt seem to be enough cinnamon sugar in them for me. I may be biased because I have a cinnamon roll recipe that smothers them. They had a delicate flavor. I loved the depth of flavor in the sweet dough. It was soft and tender. The fondant icing. eh. I could take it or leave it. Maybe Cinnabon ruined me, but I like cream cheese frosting on my buns. The fondant icing did compliment the flavor very well though. My husband said they were great. And my 2 boys devoured one a piece and asked for another. If I make them again, I will use another flavoring extract or none at all. I was not fond of the lemon with the cinnamon. Maybe orange, or plain ole niller.
The sticky buns… hrmm.. Where did I go wrong? They came out more hard caramel like than just sticky. It was well on its way to being candy brittle. Maybe it cooked too long? It got crunchy on the outside and I had to pry them off the pan to release them. I cooked them the minimum time in the recipe for the sticky buns. Only 30 minutes. They did seem a little on the dark side for me, but the recipe said they may be darker on the top, which in turn would be the bottom. And you had to be sure to let the bottom cook, which would end up being the top. I added walnuts and dried tart cherries. The walnuts in the caramel were fantastic. I mean I LOVED them. However, I wish I had used plain raisins instead of the tart cherries, I think their flavor was too much for this recipe. It needed a subtler dried fruit. Or no fruit. The walnuts would have done well as the star of the show. Next time I will check them earlier and take them out as soon as they are done.
I did really enjoy making these cinnamon buns and sticky buns. Thanks Marce for this very tasty Challenge! And thanks to the Daring Bakers again for having me. I am having a blast!!! Please check out the Daring Bakers Blogroll to see how the other fabulous bakers did!
Cinnamon and Sticky Buns
(from Peter Reinhart’s The Bread Baker’s Apprentice)
Daring Bakers Challenge #10: September 2007
Host: Marce (Pip in the City)
Post Date: Sunday, September 30
- You can mix up the spices to your liking. Meaning you don´t have to use cinnamon if you don´t like it. I´m thinking you could use ginger, allspice, cardamom, etc. (Personally, I´m going to leave the sticky buns as they are and mix up spices in the cinnamon buns)
- You can do both cinnamon and sticky buns or choose one.
- You don´t have to use nuts for the sticky buns if you are allergic or you don´t like nuts.
- You don´t have to use raisins for the sticky buns, and you can substitute the raisins for any other dried fruit you like and think would work with the other flavors.
- Recipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in your region
Days to Make: One (1)
Active/Resting/Baking Time: 15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 – 40 minutes to bake
Recipe Quantity: Eight(1) – twelve (12) large rolls or twelve (12) – sixteen (16) small rolls
Making the Dough
- 6 1/2 tablespoons (3.25 ounces) granulated sugar
- 1 teaspoon salt
- 5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
- 1 large egg, slightly beaten
- 1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
- 3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
- 2 teaspoons instant yeast*
- 1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
- 1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
- White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
- Walnuts, pecans, or other nuts (for sticky buns.)
- Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)
*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.
Step 1 – Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).
Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast.
Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Step 2 – Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Step 3 – Form the Buns: Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo below for shaping the buns.
(Transcription in case photo did not print: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)
Step 4 – Prepare the Buns for Proofing:
- For cinnamon buns: line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.
- For sticky buns: coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
Step 5 – Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.
Step 6 – Bake the Buns:
- Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.
- Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.
Step 8 – Cool the buns:
- For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.
- For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.
Toppings for the Buns:
White fondant glaze for cinnamon buns
Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.
Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.
When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)
Caramel glaze for sticky buns
Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.
NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.
1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.
2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.
3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.
It was cold and rainy yesterday. By cold, I mean 60 which is unusual for an August day here. It was dreary and rained most of the day. The kids were antsy to get out. But we were cooped up. Jaos and I decided to make cinnamon rolls. I found the recipe here a week or so ago. I tweaked it a bit, as I am known to do. I followed the dough recipe, only adaptation was halving it. I had no need for 7 tins of rolls as the original recipe calls for. For the filling, I opted to use half caster sugar and half brown sugar. I was temped to throw some other things in, but figured I had ought to wait and see how the trial run came out before changing too much.
Everything went according to plan. The dough rised. We rolled it out, put the filling in, rolled it up, cut into inch thich slices and loaded into greased tins. We came out with 3 tins. After the 2nd rise, they were all good and puffy. They still rose more in the oven.
I opted to use the cream cheese frosting I had left over from Nanner Cupcakes. The smell in our house was intoxicating. And since we started them yesterday afternoon, it was night time by the time they were done. The house felt warm, cozy and delicious all night.
We loved the rolls. The recipe is a definite keeper. It will adapt to orange rolls, lemon rolls, pecan caramel or whatever else I’d like to try. Generally good sweet roll recipe. I can see these becoming a staple in our home, and a great gift as well since the original recipe makes so many tins! Even my pickiest boy loved them. Bonus!
We cleared one pan alone last night. Cinnamon rolls, you are the devil…
Cinnamon Rolls (adapted from the recipe at The Pioneer Woman Cooks!)
2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
1 package active dry yeast
4 1/2 cups a.p. flour
1/2 teaspoon baking soda
1/2 teaspoon baking soda
1 1/2 teaspoons salt
Mix milk, sugar and vegetable oil in a sturdy pot. Scald the mixture. (Bring almost to a boil and turn off heat. ) Let the mixture cool for 45 minutes or so. It should be warm but not hot when adding the yeast. Add yeast and let sit for a minute. Then, add 4 cups flour. Stir to combine. Cover with a towel and let sit for 1 hour to rise.
After 1 hour, mix in the remaining 1/2 cup flour, baking soda, baking powder and salt. I used my kitchen aid to do this for me. I am not that buff! Turn out dough onto a floured surface. Shape into a loose rectangle and roll out to form a thin rectangular dough, 1/4 inch thick or so.
1/2 cup butter, melted
1/2 cup sugar
1/2 cup light brown sugar
2-3 teaspoons cinnamon (depending on taste)
Spread melted butter on the rolled out dough. Sprinkle with both sugar and brown sugar. And then lay on the cinnamon. I coated generously. Guesstimating about 3 teaspoons. Roll up the dough as you would a jelly roll. And then cut into 3/4-1 inch slices. Lay in 3 greased cake pans. Cover with a towel and let rise again for 30 minutes.
Preheat oven to 375. Bake for 15-18 minutes. Let cool slightly before frosting.
Cream Cheese Frosting
6 oz. cream cheese (softened)
1/4 cup butter (softened)
2 teaspoons milk
2-3 cups powdered sugar
1. Put cream cheese in standing mixer and beat until smooth.
2. Add butter to mixer and combine with cream cheese until smooth.
3. Add milk and continue to beat.
4. Add powdered sugar 1 cup at a time until desired sweetness and consistency is reached. (I added 2 1/2 cups)
***I used left over cream cheese frosting from the cupcakes I made earlier. So I believe this would be WAY too much frosting for 3 pans of rolls. Posting the recipe as is anyway.