In our previous newsletter we discussed what it means to believe. Now, I ask you, is love present when you cook? It may seem like we’re getting deep here, but it is essential that I ask this of you. One thing that was taught to me from my family is that the energy you carry while you are preparing a dish will be transferred into the dish. So be mindful of how you feel before you cook. Before you make a dish I am requesting you to check in with yourself and make sure you are in a loving place to serve and believe that you can make this dish the best it can be. If it comes out great on the first try, amazing! If you feel that it can be improved, that is still great because now we see with the love that you brought to the dish we are able to identify ways in which you want to improve it. This will lead you on a journey to make those improvements for the dish to turn out better the next time. The spirit of love brings clarity and understanding.

Also, I took a leap of faith and started a venture that I have been wanting to share with you all for a while now. I launched a production studio to bring long form series to tell stories, evoke connection, and share recipes of course! It is called First Bite Studios and the first series that I am revealing is Borders. I would like to show you a trailer for Borders before I explain for you to gather your own interpretation first. The first trailer is below in the newsletter, I hope you enjoy!

Let me know your thoughts on this and where you are on your journey. Feel free to comment and/or message directly at [email protected] so we can chat.

Prepare the Tangzhong

1. In a medium saucepan over medium heat, combine ¾ cup (180ml) water and the flour. Stir continuously with a silicone spatula for 2 to 3 minutes, until mixture forms a paste-like slurry. Remove the saucepan from the heat and transfer the tangzhong to a medium bowl. Set aside for about 5 minutes to allow it to cool down slightly.

Preparing the Dough

2. To the bowl of a stand mixer, add the flour, sugar, yeast, salt and whisk together until combined. Next, add the heavy cream, milk, egg, and vanilla, then the tangzhong to the bowl. With the dough hook, knead on low speed with the dough hook for 2 minutes, until it forms into a rough shaggy dough ball.

3. Continuing on a low speed, add 1 tablespoon of the butter at a time, letting it fully incorporate before adding in the next tablespoon of butter. Once all of the butter is added, continue kneading for about 10 minutes, until the dough is smooth and elastic.

4. Turn the dough out from the bowl onto a clean surface, tuck the sides under into the bottom center of the dough, and form into a smooth round ball. Place the dough ball seam-side down into a clean large bowl, cover with plastic wrap or a towel and set aside for 30 minutes to rise. Test if the dough is done by slightly poking it. If the dough springs back, it is ready.

Prepare the Cinnamon Sugar Filling

5. In a medium bowl, mix together the softened butter, brown sugar, and cinnamon until thoroughly combined.

Form the Cinnamon Rolls

6. Line a 9×13-inch (23×33cm) baking pan with parchment paper. Lightly flour a clean and disinfected surface, such as a countertop. Roll the dough into a 15×21-inch (38×53cm) rectangle. Dollop the cinnamon sugar filling across the dough, then use an offset spatula or something similar to spread the filling evenly across the dough, leaving about a 1-inch (2.5cm) border along all 4 edges of the dough.

7. Using a pizza cutter, cut twelve 1 3/4-inch (4.5cm) thick strips parallel to the short side of the dough. Roll the strips up to form the rolls, then carefully transfer to the prepared pan. Cover the pan with plastic wrap or a towel and let the dough rise until they double in size, 1 to 2 hours. 

8. Preheat the oven to 325°F (165°C).

9. Uncover and bake for 30 to 35 minutes, until they are lightly golden brown.

Make the Cream Cheese Frosting

10. While the cinnamon rolls are baking, in a large bowl, whisk together the butter and cream cheese until smooth. Whisk in the powdered sugar until incorporated and the mixture is light and fluffy. Lastly, whisk in the heavy cream and vanilla bean paste until fully incorporated.

Frosting the Cinnamon Rolls

11. Let the rolls rest and cool for about 15 minutes. Evenly spread cream cheese frosting across each roll and let sit for another 10 minutes. Serve and enjoy warm.