Cinnabon Cinnamon Rolls with Whipped Cream Cheese Frosting

 

I thought I had the whole cinnamon roll thing figured out. I had a recipe that was no-fail and tasted great. And THAT is the reason why you should always be trying new recipes. You never know what you're going to miss!! For some reason I wondered if there was a better recipe out there for cinnamon rolls. I found this one and I will NEVER go back. They're absolutely perfect!

  

 I mean look at them! Have you ever seen a yummier cinnamon roll, besides Cinnabon?! They're so soft, buttery and the perfect ratio of bun to cinnamon gooeyness.

 

 Don't pass up this opportunity to make and eat amazing cinnamon rolls at home!

For the dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg
1/3 cup oil
4 and 1/2 - 5 cups all-purpose flour

For the filling:
1 and 1/4 cups light brown sugar
2 and 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
1/2 cup (8 tablespoons) unsalted butter, room temperature

For the whipped cream cheese frosting:
1 8oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 t vanilla
1 and 1/4 cups powdered sugar, sifted

1/2 cup heavy whipping cream 

1T powdered sugar

Directions:

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar ( I measure the 1/2 cup sugar then take 1T from that.) Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched.

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size. I usually heat my oven up to 100 degrees then turn it off.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined. 

Butter an 11x15 inch glass baking dish (or 1 9x13 and an 8x8 square pan or pie dish).

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Spread the room temperature butter evenly over the dough. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. This can get the rolling pin really messy, but necessary for the filling not to fall out after you've rolled it up.

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls.

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown. Do not overbake!

While rolls are baking, prepare your frosting. In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy. Add vanilla and beat until combined. Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for an additional 5 minutes, or until frosting turns white. In a separate bowl, whip the cream and 1T powdered sugar until stiff peaks form. Fold it into the cream cheese mixture.

Once you remove the rolls from the oven, spread half of the frosting on top of them. This layer will melt into the rolls. Once they've cooled down, spread on the remaining frosting. Serve warm or reheat before serving.ENJOY!!

 

*Adapted from Culinary Couture

Baked Pumpkin Cream Cheese French Toast

 Fall? Hello, Fall? Where are you?! Why are you torturing me with 90 degrees still? It's not very nice when I want to bake all of these yummy fall dishes. So I bake them anyway:)

 This casserole will change breakfast for you. Making breakfast before bed and then just popping it in the oven in the morning...YES PLEASE! I'm always worried that these overnight casseroles will be to wet and gooey for me. Not the case AT ALL. This bakes up so firm and delicious.

And aren't pumpkin and cream cheese married? They are in my book. They belong together. And they're so happy together. If you're looking for the perfect Fall breakfast look no further!      

3/4 cup milk

1/2 cup pumpkin puree

3 eggs

2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1/4 cup brown sugar, packed

1 (12-count) package Kings Hawaiian Sweet Dinner Rolls, cubed

  

For the crumb topping 

1/4 cup flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, cut into cubes

1/4 cup chopped pecans (Optional. I didn't have them this time so I left them out)

2 tablespoons powdered sugar 

  

For the cream cheese filling 

8 ounces cream cheese, at room temperature

1/3 cup powdered sugar

1/4 teaspoon ground cinnamon

 In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.

In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice, brown sugar and vanilla. Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling. Cover and place in the refrigerator for at least 2 hours or overnight.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. You can also do this in a food processor or with a fork or pastry cutter. Place the crumb topping in the fridge until ready to bake NOT on top of the casserole, but in a separate bowl. Sprinkle the crumb topping evenly over casserole right before putting into the oven. 

Preheat oven to 350 degrees. Place into oven and bake for 35-45 minutes, or until golden brown and cooked all the way through. Serve immediately, sprinkled with pecans and powdered sugar, if desired.

Enjoy!!

*From damndelicious.net

Pesto Toast

This is one of my favorite lunches folks! It's just so hearty, fresh and filling, but doesn't make you feel gross after eating it. My kind of meal! And really, you can make it your own. Add whatever toppings sound good at the time. I've even done a pizza twist to it and added pizza sauce instead of pesto with peppers, onions and pepperoni as toppings. I have to give a big shout-out to my sister in law, Jen, for steering me toward this gem. I don't know what I would do without it in my life:)

1 slice of bread (I use Dave's Killer Bread)

2t pesto (or as much as you want!)

Handful of Spinach

Fresh Garden Tomato (OK store bought is good too)

Diced grilled chicken

Sprinkle of Mozzarella Cheese

Dash of Italian Seasoning

Place your oven setting on high broil. Put bread on a cookie sheet. Spread on pesto and then layer your toppings in whatever order you want. I layer this way: spinach, tomato, chicken, mozzarella, Italian seasoning. It's best if the cheese is on top so that it gets nice and bubbly and brown. Broil in the oven for a few minutes. I usually just keep an eye on it until it looks perfectly bubbly. Remove and sit and enjoy your healthy, filling lunch!

Salsa Verde Honey Lime Chicken and Rice Bake

How about that title? Haha!! It’s a mouthful. Just like this casserole. Oh. My. Gosh. This is to DIE for!! It made a whole bunch and we were just fine with that because we ate it for lunch and dinner for almost a week. I love how the sweetness of the honey shines through while still being a savory dish. 

Honey and lime together…a match made in heaven.

I’ve been on a mission to find dinners I can make ahead and bake later or ones that are portable. You’ll probably see a lot of those from me in the next several weeks:) Soccer is in full swing and I’m trying to figure out how dinner works into that schedule. This casserole is a total homerun and a definite keeper!

1 pound chicken breasts, cooked and chopped
1 1/2 cups long grain rice or brown rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. sweet corn, rinsed and drained, or you can use frozen
1 4 oz. can green chilies

10 Minute Marinade
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
dash - 1/2 teaspoon chipotle powder
dash - 1/4 teaspoon cayenne pepper (optional for more heat)

Preheat oven to 350 degrees.

In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate at least 10 minutes.

Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal.

Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.

Bake for 30 minutes or until hot in the center then broil until cheese is golden.

Serve with desired garnishes. Enjoy!!

*From Carlsbad Cravings

Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!

This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it. It’s also great to package up in clear bags and give as gifts. So versatile and delicious! 

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Blueberry Muffins

I’ve been on the hunt for the best blueberry muffin recipe. This one is SO GOOD! And I love how it makes 24 muffins instead of 12 because come on, 12 really isn’t enough, right? Perfect for delicious summer breakfasts.

Preheat oven to 350 degrees. Place paper liners in muffin pans.

 Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar

4 tablespoons butter, slightly softened and cut into 1/2 inch pieces
In a medium bowl, stir flour and sugar.  Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs.  Set aside.

Muffin Batter
2-1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks butter
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoon vanilla
8 ounces sour cream
1/4 cup milk
2-1/2 cups fresh blueberries

In a medium bowl, sift flour, baking powder and baking soda.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). 

At low speed, beat  in one egg at a time, then add vanilla, sour cream, and milk until combined. 
Add 1/3 of dry ingredients at a time and beat until just combined. 
With a spatula, evenly fold blueberries into batter.
Spoon batter into muffin pans and fill each cup to the top.
Sprinkle streusel topping over batter.
Bake for about 24 minutes until a toothpick comes out clean and they are lightly brown.

Makes 24 muffins.

*From Little Magnolia Kitchen

Easy Brownie Cookies

Sometimes you just need a fast, easy dessert. Of course, if you have the time, you should definitely make my original brownie cookies (recipe found here.) But sometimes I just want to open a box because that requires no brain power, which I’m really lacking right now

But if you’re going to open a brownie box, PLEASE make it be this one. These are the best box brownies. They also sell them in a 6 pack at Costco

These are so fudgy, just like a brownie cookie should be.

1 box brownie mix

1 cup flour

3 eggs

1/3 cup oil

1/2 cup powdered sugar (for rolling cookies in)

Preheat oven to 350 degrees. Mix together brownie mix, flour, eggs and oil. The batter will be very thick. Pinch off a small amount of batter and roll it into a ball. roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes and remove to a cooling rack. 

*From Eating on a Dime