Cinnamon Rolls

Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes, plus my own cream cheese icing

Dough

1 c. milk

4 tbsp. butter, cut into chunks

3 1/4 - 3 1/2 c. all-purpose flour, divided

1 (.25 ounce) package instant yeast (about 2 1/4 tsp)

1/4 c. white sugar

1/2 tsp. salt

1 egg

Filling

1 c. brown sugar, packed

1 1/2 tbsp. ground cinnamon

1/2 c. butter, softened

Icing (the original that came with the recipe)
1 1/2 c. powdered sugar
2 tbsp. melted butter
1/2 tsp. vanilla
1-2 tbsp. milk

Cream Cheese Icing

8 oz cream cheese, softened

6 tbsp butter, softened

3-ish c. powdered sugar

1 tsp vanilla

1-2 tbsp whipping cream

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around.(This was hard for me because it wouldn't stick to my dough. Next time I make these I will spread the butter on my dough and sprinkle the cinnamon and brown sugar over it.) Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Click here for printable version.

Chocolate Zucchini Bread

I made this and took it to Mom and Dad's and Grandma's house on Sunday and everyone loved it. Grandma even told me I had to bring it again sometime.

Chocolate Zucchini Bread

Beat:
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla


Add:
2 cups grated zucchini
2 1/3 cup flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa


*For extra chocolatey-ness, add a big handful of chocolate chips --however many you like!
Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan--but do it with sugar. It makes for a delightfully sweet and crispy crust.

Bake at 350 for 40-45 minutes (I cooked mine for like 20 extra minutes because it was super jiggly when it came out of the oven.)

Sour Cream Fan Rolls

These are so yummy!

Sour Cream Fan Rolls

2 Tablespoons active dry yeast
1 cup warm water
2 tablespoons plus 1/2 cup sugar, divided
2 cups warm sour cream
2 eggs, lightly beaten
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon baking powder
7 to 8 cups all purpose flour

1. In a bowl, dissolve yeast in warm water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter , salt and remaining sugar.

2. Stir in the baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

4. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle.

5. Cut into 1-1/2 inch strips. Stack five strips together; cut into 1-1/2 inch pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks.

Yield: about 2-1/2 dozen.

*I did some of mine on a cookie sheet instead of a muffin tin and I liked how they turned out better.

* The recipe said to put them cut down up, but then they don't turn into the fan, so I would put the side with the layers up.