Life has been pretty hectic here recently – both the teens have had exams, work has been busy, and it is sometimes a struggle to keep up with all the household cleaning in between ferrying kids to school and their part time jobs etc. We love to bake, but sometimes the thought of all the cleaning up afterwards can put you off, especially with messy recipes like Cinnamon Rolls.
We like to keep our kitchen clean and germ free, without too much fuss. Each Saturday we do a thorough clean of the kitchen. In between we use Mr Muscle Touch-Up on the bench tops to keep them clean, shiny, and germ free. We have granite bench tops and other products we have used have left a filmy residue that make the granite look dull. Mr Muscle Touch-Up cleaner is easy to use, is antibacterial (killing 99% of germs), and makes our bench tops shine.
We keep Mr Muscle Touch-Up on the counter so that it is easily accessible to clean up small messes as they arise. Simply pump it onto some paper towel (or your kitchen cloth) and clean up spills as they happen. Super easy and quick. It has a nice fresh scent.
We put Mr Muscle Touch-Up to the test when we made some Cinnamon Rolls with a Maple Glaze.
Before we got started on the Cinnamon Rolls, we gave the bench top a quick wipe with Mr Muscle Touch-Up to make sure it was clean and germ free.
Once the dough had risen, it was rolled out on a floured surface and covered with cinnamon sugar. While the rolls were rising, the excess flour and sugar was quickly wiped away with a damp cloth. Then we pumped Mr Muscle Touch-Up on a paper towel and cleaned up the bench top in no time. All traces of smudged flour, greasy butter, and sticky sugar were gone – we were left with a super shiny bench – we could even see our reflection on the bench!
(please leave your entry in the comments below):
What is the biggest mess you have had to clean up in your kitchen?
7 g (1 package) dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1/2 tsp salt
1 large egg, at room temperature
60 g (1/4 cup) unsalted butter, softened
3 1/2 cups flour
2 Tbsp butter, melted
1/4 cup sugar
2 1/2 tsp cinnamon
2 Tbsp unsalted butter
1 cup Icing sugar (powdered/confectioners’ sugar)
3 Tbsp maple syrup
2 Tbsp low-fat milk
Combine warm water and yeast in a small bowl; stand for 5 minutes. Combine milk, sugar, and salt in the bowl of a stand mixer fitted with a beater attachment. Stir in egg and butter on low speed until combined, then stir in yeast mixture. Mix in 2 cups of flour until incorporated; gradually add remaining flour 1/4 cup at a time until dough feels tacky but doesn’t stick to your fingers. Attach dough hook to your stand mixer, and knead dough for 5 minutes until smooth and elastic (you may need to add additional flour, 1 tablespoon at a time). The dough is ready when it pulls away from the bottom of the mixer bowl.
Place dough in a large bowl coated with cooking spray and cover with plastic wrap. Let the dough rise in a warm place until doubled in size (approximately 1 hour). Turn dough onto lightly floured bench and roll into an 30 x 45 cm (18 x 12-inch) rectangle. Brush dough with melted butter, leaving a 0.5 cm (1/4-inch) border. Combine sugar and cinnamon; sprinkle sugar mixture over dough. Roll dough up into a tight log and pinch edges to seal. Trim off uneven ends, then score log every 2.5 cm (1 inch) and use a sharp knife to slice crosswise into 18 equal slices. Place rolls cut side up into a 13 x 9-inch baking pan coated with cooking spray. Cover with plastic and let rise in a warm place until doubled in size, approximately 60 minutes.
Preheat oven to 175 °C (350°F). Bake rolls for 18-20 minutes, until tops are golden. Cool in pan on a wire rack for 5 minutes. To make glaze, place butter in a small saucepan over medium heat. Cook, stirring constantly, until it foams, turns clear, and then turns a deep brown, about 6 minutes. Cool slightly. Sift icing sugar into a small bowl; whisk in browned butter, maple syrup, and milk until smooth. Pour glaze over warm rolls; glaze will set as rolls cool. Serve warm.