Discover the timeless art of baking cinnamon rolls on a wood stove. Unleash rich, smoky flavours and create a cozy, nostalgic atmosphere in your kitchen.
Baking on a wood stove is a traditional and rustic way of cooking that has been used for centuries. It not only provides a delicious and unique flavor to baked goods, but it also adds a cozy and comforting atmosphere to the kitchen.
Image the smell of fresh baked cinnamon rolls, fresh and yummy out of the wood stove oven.
For us, its also our favourite way of learning, we get so much unschooling done in the kitchen, watch our YouTube video how my 13 year old bakes these delicious one rise yeast cinnamon rolls from scratch:
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My youngest loves baking, but think about the learning done, life skills, patience, problem solving, fine motor skills, math and science. Read more about learning by doing in my previous blog: https://www.lazyhomeschoolmom.com/post/unschooling-teenagers But now let's get baking these scrumptious cinnamon rolls!
Ingredients for the delicious one rise cinnamon rolls
Dough
2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
3/4 cup (180ml) whole milk
3 Tablespoons (43g) unsalted butter
2 and 1/4 teaspoons or any instant yeast (1 standard packet)
1 large egg, and one yolk at room temperature
Let the dough double in size
Filling
3 Tablespoons (43g) unsalted butter, extra softened
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Icing
4 ounces (113g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
2/3 cup (80g) confectioners’ sugar
1 teaspoon pure vanilla extract
Instructions
Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
Fill the cinnamon rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Bake the cinnamon rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm cinnamon rolls and serve immediately.
Cover leftover frosted or unfrosted cinnamon rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Why I love baking on the wood stove with my son?
1. Bonding experience: Baking on the wood stove with my son allows us to spend quality time together and bond over a shared activity. It's a great opportunity for us to catch up and have meaningful conversations while working together towards a common goal, this time baking cinnamon rolls, learning mathematics and chemistry.
2. Learning new skills: Baking on a wood stove requires a different set of skills compared to using a modern oven. My son gets to learn about fire safety, temperature control, and how to use different tools and techniques to bake delicious treats like cinnamon rolls.
3. Connection to nature: Using a wood stove for baking connects us to nature and the traditional way of cooking. It's a reminder of simpler times and allows us to appreciate the resources around us.
4. Creativity and resourcefulness: Baking on a wood stove requires us to be creative and resourceful. We have to think outside the box and use what we have on hand to make delicious treats. It's a great way to teach my son about problem-solving and thinking on his feet. Especially when cooking outside on the open wood fire, I absolutely love these moments.
5. Delicious results: There's something special about food cooked on a wood stove. The heat from the fire adds a unique flavor to the baked goods, these cinnamon rolls taste even better out of the wood stove, making them taste even more delicious. My son and I take pride in our creations and enjoy sharing them with our family and friends. And boy, these cinnamon rolls are always a big hit!
6. Nostalgia: Baking on a wood stove brings back fond memories of my own childhood. It's a tradition that has been passed down in my family, and I love being able to share it with my son and keep the tradition alive.
7. Slow and mindful process: Baking on a wood stove is a slower process compared to using a modern oven. It allows us to slow down and be more mindful of our actions. We have to be patient and attentive, which can be a great lesson for my son in our fast-paced world.
8. Cozy and comforting: There's something cozy and comforting about baking on a wood stove. The warmth from the fire and the smell of freshly baked goods, especially the cinnamon from the cinnamon rolls and create a cozy atmosphere that my son and I both enjoy.
9. Sense of accomplishment: Baking on a wood stove is a challenging task, but the end result is always worth it. My son and I feel a sense of accomplishment and pride when we successfully bake something on the wood stove. It's a great confidence booster for my son and a reminder that hard work pays off. These cinnamon rolls aren't the easiest, you have to keep a close eye on the cinnamon rolls, otherwise the sugar gets burned easy.
We love cooking, especially on the wood stove or open campfire, we always get questions about our favourite cooking tools, so this is our personal Amazon Storefront, with everything we actually have and use. I try to update this regularly, but if you miss something please let me know. As mentioned above, This post includes affiliate links, should you click and make a purchase I may receive a small commission, at no cost for you.
Here are some of the beauties of baking on a wood stove:
1. Natural and Smoky Flavor: The wood stove imparts a natural and smoky flavor to the baked goods, making them taste richer and more flavorful. This is because the wood fire produces a unique combination of heat and smoke that cannot be replicated by modern ovens.
2. Slow and Even Cooking: Baking on a wood stove is a slow and gentle process, which allows the food to cook evenly and retain its moisture. This results in perfectly baked cinnamon rolls or other baked goods with a crispy exterior and a soft and moist interior.
3. Energy Efficient: Wood stoves are more energy-efficient than modern ovens, as they use natural and renewable resources for fuel. This not only reduces your carbon footprint but also saves on electricity or gas bills.
4. Versatility: Wood stoves are versatile and can be used for baking a variety of foods, from bread and pastries to meats and vegetables. They can also be used for slow cooking and roasting, making them a versatile addition to any kitchen.
5. Cozy Atmosphere: Baking on a wood stove creates a warm and cozy atmosphere in the kitchen, especially during colder months. The crackling sound of the fire and the smell of freshly baked cinnamon rolls add to the overall ambiance and make the experience of baking even more enjoyable.
6. Nostalgic Charm: Baking on a wood stove brings back memories of simpler times and adds a nostalgic charm to the process. It is a great way to connect with our ancestors and appreciate the traditional methods of cooking.
7. No Need for Electricity: In case of power outages or emergencies, a wood stove can still be used for baking, making it a reliable and practical option for cooking.
In conclusion, baking on a wood stove not only produces delicious and unique flavors but also adds a cozy and nostalgic touch to the baking experience. It is a sustainable and energy-efficient way of cooking that connects us to our roots and brings a sense of warmth and comfort to our homes. No need to add, we didn't need any seated candles during the process of baking these cinnamon rolls, the house smells amazing.
I would be delighted if you take a look at my latest post, the benefits of cooking on the wood stove and amazing but simple recipes https://www.lazyhomeschoolmom.com/post/wood-stove-cooking-delicious-recipes-for-homemakers
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