Wednesday, February 29, 2012

Cinnamon Rolls with Cream Cheese Frosting

Hello you!  I'm calling your name.  You can't have just one bite.

Lovin' the gooey middles coming out of the oven. 

Seriously?  Look at that frosting just drizzling down the side of that cinnamon roll.  That's my kind of roll baby!

These are hands down probably some of the BEST cinnamon rolls I have ever tasted if not the best.  They got rave reviews from everyone I gave them too including the hubs and kids.  The cinnamon roll recipe is from Pioneer Woman.  They are truly to die for and will leave eating a whole pan without sharing.  The frosting is a cream cheese frosting which in my opinion is a must for a cinnamon roll.  You may not want to start making these because friends and neighbors will begin knocking down your door when they smell the delicious smell of oozy, gooey cinnamon and sugar combined with butter wafting through the neighborhood.  Plus, you can even store the dough for up to 3 days if you don't have the time to make a complete batch.  Good luck resisting these, but you absolutely must try them! 

Pioneer Woman Cinnamon Rolls with Cream Cheese Frosting

1 quart milk (not skim)
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt

2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

1.  For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

2.  Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

3.  Preheat the oven to 375°F.

4.  To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

5.  Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

6.  Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.  One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into a pan.  You can use pie plates, 9x13 inch baking dishes, or baking sheets.  Place the sliced rolls in the pans, being careful not to overcrowd.

7.  Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.  I made my rolls bigger than 1/2-inch thick, and they took a bit longer to cook. 

For the Frosting:
Mix all the ingredients together until smooth.  

Recipe Source:  The Cinnamon Rolls Recipe - The Pioneer Woman, The Cream Cheese Frosting - Cooks 

Saturday, February 4, 2012

Quick and Easy Fruit Dip

This is a super quick and easy fruit dip.  I made this for a family get together, and it got demolished!  It only requires 3 ingredients.  This would be a great last minute appetizer for any party or barbecue!

Quick and Easy Fruit Dip

8 oz. softened cream cheese
16 oz. marshmallow cream or fluff (or whatever you call the marshmallow in a jar stuff)
1 tsp. vanilla

Mix together until the dip is smooth and creamy.  Serve with you favorite fruits!

Recipe Source:  Kimmy's Creation


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