How We Do Cinnamon Rolls

 
 

Warm, delicious cinnamon rolls don't just happen you know. There's a process that has to take place: ingredients...timing...love. And Chef Ben loves making cinnamon rolls

It all starts with fresh eggs, sugar, Chef's flour blend (using King Arthur flour), some fresh yeast and perfectly heated milk.

Into the mixer it goes on Friday afternoons, to prepare the dough! It's done mixing when you can see through it when stretched.
 

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After the dough is created, it gets separated and kneaded (strong hands required!). Those modest sized dough lumps rest in their own bowls until expanded.

How does Chef Ben know when they're ready? Well, I've noticed that when they're bursting upwards and protruding above the bowl rim...he usually says it's time to 'punch them down'...as in...time to punch the dough right in the center, re-knead and let rest yet again. 

When the lazy dough is done resting...again...one ball of dough at a time, they are rolled out into massive sheets of dough, brushed with butter, and sprinkled with cinnamon & brown sugar (sometimes pecans).
 

They are then carefully rolled into logs and sliced to the perfect thickness.

These unbaked cinnamon rolls sleep overnight in refrigeration and are brought out to proof in the early early morning, every Saturday! They slowly rise and expand as they come to the optimum temperature for softness. Into the oven they go!

Right out of the oven, they go on a rack while the frosting is prepared (traditional or maple). Chef Ben pipes that sweet goodness all over the hot cinnamon rolls and then smooths the frosting over every inch to ensure proper coverage in every bite! Voila! Cinnamon Rolls.
 

 

From oven to our 9am store opening is usually just under 1 hour. Doesn't get much fresher than that! The boxes are still warm when we open! But some Saturdays, they do sell fast, so always best to pre-order your box(es)!

 

ENJOY!

-Team Sweetness

Sweet Deals

FLAVOR OF THE MONTH

Have you been dreaming of a cupcake with your own creation of flavors? Well we want to know what you'd like to try. Stop by and place your suggestion in the jar (no purchase required).

We will be collecting suggestions through August 26th, and  will announce the winner on September 1st when we add the new flavor to our menu!

What does the winner get? You mean other than the thrill of creating a fantastic new flavor? How about a dozen of their newly created signature cupcakes! 


MANGO TREE COFFEE GIVEAWAY

Enter to win with any online or in-store purchase! Just select e-receipt at checkout.
What are we giving away? A Mango Tree Coffee (MTC) Tee Shirt, Bag of whole bean or ground MTC Cafe Roast coffee, box of Callebaut Chocolate Bits House Cookies and a Variety Pack of Six Signature Cupcakes(Over $65 Value!)


FLASH SALE

Did you know we've had a 1 hour flash sale two Saturdays in a row? Didn't get the coupon? Here's how to get in on the sweet savings!

Step 1: Be sure you are subscriber to our weekly newsletter.

Step 2: Don't forget to follow us on TwitterInstagram and/or Facebook to be sure you find out what time our Flash Sale will be.

We've had people in each Saturday stocking up on sweet treats at 50% off their entire purchase...don't miss out! 

Have a sweet week! 

-Team Sweetness

How We Do Chocolate

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Not all chocolate is created equal. This is why we use Chef Ben's carefully curated recipe to create the perfect balance of fluff, density, sweetness and rich chocolate quality. It warms our hearts to have had many non-chocolate-cake-loving-sweeties let us know that ours is the only bakery chocolate cake/cupcakes that they've ever loved.

We've tried and failed with many-a-recipes; but with great determination...possibly some frustration...we (by we, I mean Chef Ben) have fine tuned our recipe to be one that we love. Part of what makes our chocolate special is a few of the key ingredients; and the rest is the magic process Chef Ben has established to perfectly incorporate all of our ingredients.

For starters, we use fresh eggs, King Arthur flour, Cabot butter, and Bourbon Madagascar vanilla.  Two of the most important ingredients: Cocao Barry Cocoa Powder and Mango Tree Coffee. That's right; we have tried many many cocoa powders, and Cocao Barry just knows what they're doing. They should, they've been making chocolate products since 1842. Aside from that, we use fresh brewed Mango Tree Coffee (Cafe Roast) in our chocolate recipe. If you're not familiar with MTC, it's delicious. You can pick up 2oz sample bags at our store (we sell at our cost), or you can order right online through their website! Why do we add coffee? Because it enhances the flavor of the cocoa powder in a special way to fully develop that rich chocolaty goodness you all love so much. Why do we use MTC coffee? Because they send 100% of their proceeds to MANNA Worldwide, who feeds children around the world. So basically...by eating chocolate cake and cupcakes, you're feeding children around the world!

 
 

From this recipe we get our chocolate cakes as well as nine stock varieties of chocolate cupcakes. Also....from the Cacao Barry cocoa powder, we get our mildly sweet and perfectly rich chocolate buttercream. Let's talk about this for a moment! I've never liked chocolate buttercream. If you were around when we first opened...you didn't see a lot of it on our products. Now a-days, it's one of my top recommendations for cake filling, because Cacao Barry in the buttercream has changed my life. It's actually my very favorite.

Pair our chocolate buttercream with our chocolate cake or cupcakes....oh my. 

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House Cookies & How It's Done

If you have not yet tried our House Cookies....you should. I can write that, because it's Chef Ben's recipe and I can't actually take any credit for how delicious they are. That being said, you can complain to Chef Ben when you get to the bottom and realize you just ate  the whole box by yourself (that's what I do). 

We currently offer our House Cookies in six flavors, and have been known to rotate in some special flavors here and there. We call them House Cookies because we use the same 'house recipe' for our cookie dough when making all of the different flavors. Sound boring? NOPE! It's amazing what the different ingredients do to the flavor of the cookie when properly portioned and mixed.

  • Andes Mint

  • Callebaut Chocolate Bits

  • Callebaut Chocolate Bits with Cashews and Pink Himalayan Salt

  • Callebaut Chocolate Bits with Walnuts

  • Reeces AND Pieces

  • White Chocolate Pistachio with Orange Zest

The cookie dough is the foundation for our special cookies. We use Cabot butter, Madagascar Bourbon Vanilla, fresh eggs, a blend of sugars and Chef Ben's special flour combination in which he always uses King Arthur flour. Quality across the board for these medallions of goodness. And it doesn't stop there. Let's talk about what goes into these babies...Andes Mint is kind of self explanatory. We hand press bits of Andes Mint chocolates into our dough for the perfect balance of mint and sweet. We do something similar for our Reeces AND Pieces, but instead, we hand press crumbles of Reeces peanut butter cups as well as Reeces Pieces into the dough for a burst of peanut butter goodness. Our Callebaut cookies are special because it's not your average chocolate chip cookie. Oh no. For these, we press in bits of Callebaut Chocolate, which is expertly crafted in one of Belgium's oldest cocoa roasteries. We make these gems original, with walnuts, and also with cashews and pink Himalayan salt for that savory sweetness that is just oh so good. Our White Chocolate Pistachio also uses Callebaut chocolate, along with roasted pistachios and just the right amount of fresh orange zest to keep it interesting!

Covering The Highlights

420 Boston Road, Billerica, MA Read our pre-opening article in the Billerica Minuteman!

420 Boston Road, Billerica, MA

Read our pre-opening article in the Billerica Minuteman!

Our sold out bakery case on opening day.

Our sold out bakery case on opening day.

We've had many opportunities to get involved with the community and it has been so much more fulfilling than we ever imagined. We've been able to thank our Police and Fire stations with surprise deliveries of goodies;  engage with our Girl Scouts, local schools, the Billerica Alliance and many non-profit organizations. We've had the privilege to provide sweets and donations to support many wonderful organizations and causes. 

Delivering goodies to nearby Police and Fire stations.

Delivering goodies to nearby Police and Fire stations.

Our menu has undergone a lot of fine tuning! We still don't have our kitchen and store under one roof, which is a challenge for us. It creates limitations, but we're ok with that for now. We've definitely honed in on what we want to be doing at this stage of HOS and we've really tried to harness our passion and pick just a few things to focus on and do them well.

Today we offer all kinds of cakes, mostly by special order, but we stock simple dessert and birthday cakes too. We've had a busy wedding and graduation season. We've done countless cakes for so many different types of events! We stock 18 signature cupcake flavors every week, in addition to our Simply Sweet vanilla and chocolate cupcakes. And we rotate in special flavors as we feel inspired! We stock cupcake minis, delicious tartlettes, six varieties of our house cookies and on Saturdays....we make fresh baked Saturday Morning Cinnamon Rolls! They have been well received to say the least. 

Hello Sweeties! Our most sincere apologies that we haven't been posting to this spot. Hopefully you've kept up with our sweet updates on Facebook and Instagram. 

It has been a journey to say the least. It's been a little over eight months since we opened our shop doors and it has been incredible. We have had the opportunity to get to know so many of our wonderful customers and we've had a blast creating new flavors and making fun cakes! 

Here's a quick overview of what's happened (you can also read our article in the Lowell Sun!):

Opening day was a huge success! With the help of several friends and family members we opened on time, with a variety of cupcakes, cookies, and pastries. Not everything went as planned, but it went! I mean really, what opening actually goes off without a hitch?

The ladies pictured below, along with many others not in the photo were essential to opening on time. We didn't sleep, we hardly ate, a lot of things didn't work, but they stayed by our sides the entire night/day with smiles on their faces and love in there hearts. A day in the memory vault forever!

Opening day Team Sweetness.

Opening day Team Sweetness.

Guest judges for a Cake Decorating Competition at a local church in Chelmsford, MA. What a joy it was to encourage these young girls in their craft. 

Guest judges for a Cake Decorating Competition at a local church in Chelmsford, MA. What a joy it was to encourage these young girls in their craft. 

Some of our Signature Cupcakes. Our best seller hands down is the Oreo!

Some of our Signature Cupcakes. Our best seller hands down is the Oreo!

As with everything else we bake...Chef Ben makes the dough fresh and from scratch each weekend for perfectly soft, fluffy, warm and delicious cinnamon rolls on Saturday mornings.

As with everything else we bake...Chef Ben makes the dough fresh and from scratch each weekend for perfectly soft, fluffy, warm and delicious cinnamon rolls on Saturday mornings.

So all in all, things are running quite smoothly at House of Sweetness. We survived our first holiday season with much thanks to some kind chefs from CSCA. Again, we couldn't have made things happen without gracious hearts in our lives. Chef Ben graduated from the Professional Pastry Program at Cambridge School of Culinary Arts in March. We have added Sarah to the team an assistant baker working along side Chef Ben as well as getting to know you Sweeties by spending some time at the shop as well. We are growing, we are learning, and we are excited to see how the future unfolds.

While I could only cover the highlights in this one, long overdue update, I will be keeping you updated on additional highlights from the last several months, specials, news updates, and we will be posting a series on how we make things at HOS. (learn what makes our sweets so special!)

Until then...thank you for your support, thank you for your encouragement, and thank you for embracing your sweet tooth!

Have a sweet day,

#TeamSweetness

The Sweetest Moment

Alright, I just have to share about a total Cake Boss moment. So we have our keys to the new shop, it's not set up at all, but I got to meet a customer there this weekend for an order pickup. Our very first customer to step foot into the shop...special moment. Let me do my best to paint the picture for you. Myself and two of my dearest friends whom I'm sure you will all meet at the shop over time are chatting with the electrician when a gentleman approaches the door with two darling daughters. I look at the girls and ask their dad "Are one of these the birthday girl?". When I identified sweet Kyra as the one celebrating her fifth birthday I knelt down and popped the cake box open a bit so she could see the Shopkins cake inside. There were no words from sweet Kyra, just her tiny fingers over face, allowing just her eyes to peek out and stare into the box with excitement. A moment, truly, I will never forget. In her overwhelming joy she turned to her big sister and gave her the biggest hug and then looked at her father and threw her arms around him, only to place her hands over her face again in complete joy over the cake we made for her. What a precious moment...the first of many I hope. We don't have photos of it, we don't have video, but it was one of those magical moments I've seen over and over on shows and each of us in the room felt it. I couldn't have asked for a better experience with our first Cake Shop customer. 

-Amber 

We Found Our Home

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We did it! We got the keys to what will become House of Sweetness Cake Shop; right here in our town of Billerica, MA! We didn't do it the way we thought we would, we didn't find the kind of location we thought we were looking for, but we did it with a tremendous amount of prayer and encouragement and the location we've landed in feels nothing shy of perfect. It's so much better than what we thought we were looking for. To have a place to call our own, at the very center of the town that has truly become our family's home is amazing. We look forward to meeting so many new customers and making friends along the way. We expect the shop to be open in early November and will certainly keep you posted on the grand opening! In the meantime, we are in full production and taking orders now! Stay tuned for online ordering in the next week or so. 

~Amber and Ben Cooper

Coming To Billerica

House of Sweetness has been an interesting journey for our family. We have put it all on the line, in a Grand Canyon sized leap of faith as we pursue the opening of House of Sweetness Cake and Pastry Shop in Billerica, MA.

As the journey continues, we would love nothing more than to share it with all of you. From bakery updates and Chef Ben's culinary adventures, to behind the scenes HOS photos and videos. 

We are the Coopers, and we welcome you to our House of Sweetness.

Enjoy the journey...we know we will!