You may recall my last Fleischmann’s Yeast post (through a Mom Central campaign), where it took me 2 tries to get the yeast to rise properly for the Polish Dogs on a Stick I made. I mentioned that I was going to master it, and my next opportunity had come. This time we not only had to make a recipe with the Fleischmann’s Yeast, but with Karo Syrup as well.
Fleischmann’s Yeast and Karo Syrup are two trusted products that have helped people create beautiful homemade bread and delicious desserts for more than 100 years. Fleischmann’s Yeast is known for quality and reliability and for giving at-home bakers confidence in their from-scratch recipes since 1868 (over 140 years ago!). Karo Corn Syrup is the leading national brand of corn syrup, and is primarily used in recipes that call for something sweet, like baked goods, candies, pies and popcorn balls. It is also currently the only leading national brand of corn syrup that contains 0 grams of high fructose corn syrup!!
I had a hard time deciding what to make because every single recipe looked SO good, so I had my husband choose. So here were his choices: German Chocolate Cinnamon Rolls and Coconut Toffee Cookie Bars. These were good choices, as cinnamon rolls are one of my absolute favorites and I was hoping to be able to learn to make them anyway. And cookie bars; well, I can do those. 🙂
As in times past, I once again proved that I can’t do things exactly as the recipe says, though this time it was from my hurry that I forgot until almost the end to add an ingredient to the Cookie Bars . This didn’t change the taste any, but it did change the look a bit. No worries, still amazing!
And of course, yeast; my kitchen nemesis. The German Chocolate Cinnamon Rolls were a tall order for me anyway, since the recipe even says that chocolate inhibits yeast growth, and I have an issue with yeast period, let alone when it’s “inhibited”. And again, true to course, it took me 2 tries to get the yeast to work. This time I think the problem was that my house wasn’t warm enough, so when the dough was left to rise it couldn’t do it’s thing in the cooler temps. A huge shout out to my bestie Kelley from Mommy Fever who gave me a few tips that worked (preheat oven at 350* for one minute with bowl in and let dough rise in the warm oven with a damp kitchen towel covering it)! I was afraid as I kept checking because it certainly wasn’t doubling in size like it was supposed to, but it definitely did rise and the finished product looks almost as good as the recipe photo. I’m going to post the recipe for the German Chocolate Cinnamon Rolls in this post, but if you want the recipe for the Coconut Toffee Cookie Bars just head over to my other recipe post!
- 1 envelope Fleischmann's® Active Dry Yeast
- ¼ cup warm water (100º to 110ºF)
- ¾ cup milk
- ¼ cup butter OR margarine
- 3 to 3-1/2 cups all-purpose flour
- ½ cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon salt
- 1 egg plus 1 egg yolk
- 1 teaspoon Pure Vanilla Extract
- ¼ cup butter OR margarine, softened
- ¾ cup brown sugar
- 2 teaspoons Ground Cinnamon
- 1 cup evaporated milk
- 1 cup white sugar
- 3 egg yolks, beaten
- ½ cup butter OR margarine
- ½ teaspoon Pure Vanilla Extract
- 1 cup chopped pecans, lightly toasted
- 1 cup flaked coconut, lightly toasted
- Stir the yeast into warm water in a large mixing bowl and let stand 5 minutes. Heat milk and butter until warm (100° to 110°F) and add to bowl. Add 1 cup flour, sugar, cocoa, salt, egg, egg yolk and vanilla. Beat for 2 minutes with electric mixer until very smooth. Add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead about 8 to 10 minutes, until the dough is smooth and elastic. Place dough in a large greased bowl, cover and let rise about 1-1/2 to 2 hours, or until dough has doubled in size.
- Punch dough down. On a lightly floured surface, roll dough into a 15 x 10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon and sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange rolls, cut sides up in a greased 13 x 9-inch pan.
- Cover pan loosely with greased plastic wrap and let rise until doubled, approximately 1 hour.
- While rolls are rising, prepare frosting. Combine evaporated milk, sugar, egg yolks and butter in a large saucepan. Cook over medium low heat, stirring constantly until mixture is thick and comes to a boil. Remove from heat and stir in vanilla. Add nuts and coconut. Refrigerate until ready to frost rolls.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until lightly browned. Remove from oven and cool on wire racks for 20 minutes.
- Spread prepared frosting over rolls and serve immediately.
Fleischmann’s Yeast and Karo Syrup are helping end childhood hunger in America by supporting the Share Our Strength’s No Kid Hungry Campaign. YOU can help Fleischmann’s Yeast and Karo Syrup donate $200,000 to the No Kid Hungry campaign!! Simply create a “Virtual Bake Sale” on the Fleischmann’s Yeast and Karo Facebook pages. (To participate you must “like” Fleischmann’s Yeast’s Facebook Page.) It’s SO easy; “No oven needed. No money required. Just select your favorite mouth-watering virtual bake sale recipes from our list … then send them to your friends to “like.” Go ahead, this is free, easy fun! By creating a virtual bake sale and sharing with your friends between now and May 12th, you could win a weekly prize pack or our grand prize – a KitchenAid® mixer!” So come on! Head on over and create a Virtual Bake Sale! You’ll have a chance to win an awesome prize, but even better, you’ll be doing your part to help end childhood hunger in America!
I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.