{More} Cinnamon Rolls

My Daughter and I- More Cinnamon Rolls

If my memory serves me, this is our third cinnamon roll recipe. We posted our old favorite, homemade cinnamon rolls and then we shared our recipe for yummy, super quick, shortcut rolls. And now, another delicious cinnamon roll recipe coming your way!

Clearly, we love homemade cinnamon rolls around here- we’re always on the hunt for the perfect recipe!

My Daughter and I- More Cinnamon Rolls 1

 

{More} Cinnamon Rolls

 
Ingredients:
1 1/4 cup milk (heated approximately 1 minute in microwave)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

Cream Cheese Frosting (see recipe below)
4 ounces cream cheese, room temperature
1/2 cup butter, room temperature
2 cups powdered (confectioners) sugar
1 teaspoon pure vanilla extract
Small shake of cinnamon, more or less to taste

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and cinnamon and mix until creamy. Frost the still warm cinnamon rolls or refrigerate until you’re ready to use. If you make ahead and refrigerate the frosting, allow it to come to room temperature for easier spreading.

Directions: I made my dough in my stand mixer. It made it very simple. No kneading necessary. In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using the paddle attachment, mix everything together until a soft dough starts to form.

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can’t judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Change to your dough hook and knead in the mixer for 8 to 10 minutes. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. I put the bowl into my oven that I have slightly heated and then turned off.

Butter a jelly roll pan; set aside or a large cookie sheet with edges. I prefer the larger size to allow the cinnamon rolls to expand.

After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently). Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.

Frost while still warm with the cream cheese frosting listed above.

Cindy

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Banana Cake with Cream Cheese Frosting

My Daughter and I- Banana Cake with Cream Cheese Frosting

Two summers ago, we went to an outdoor showing of The Endless Summer. There were booths, a history of surfing exhibit, a band and food. We met some friends there, and we all brought picnic dinners to share. One of our friends brought frosted banana bars- something that I’d never tried before- and we all absolutely loved them. Ever since then, Mrs. Smith’s banana bars have been floating around in the back of my mind as a recipe that needed to be tried. Last week, I finally got around to making a similar recipe, and they did not disappoint!

We love our banana bread recipe, so normally, if we have over-ripe bananas on the counter, that’s our go-to dessert. This banana cake with cream cheese frosting was another hit- the cake itself is moist, and isn’t overly sweet and the frosting is simple and delicious. The recipe came together very quickly too.

My Daughter and I- Banana Cake with Cream Cheese Frosting 2

Banana Cake with Cream Cheese Frosting

Ingredients for cake:

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana

Ingredients for cream cheese frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 lb. powdered sugar

 

Preheat oven to 350F. Grease a 9×13 inch pan.
In a large bowl, cream together the butter and the sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda and salt; stir into the wet batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bars to cool completely before frosting.
Make the frosting:
In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.

 

Original recipe from Taste and Tell

Cindy & Jordan