Our Favorite Vanilla Pudding Cinnamon Rolls

This is one of the most requested recipes I have . It is truly the best cinnamon roll recipe I have tried,  To print this recipe click here Print below. Enjoy !!

(Print ) 
Activate ... 1 1/2 TBSP yeast ½ Cup Water
Meanwhile add the following in the bowl of a mixer:
½ Cup Melted butter
1 Box ( 3.4 oz size )instant vanilla pudding
2 c Milk (scalded and cooled so it doesn’t cook the eggs )
2 Egg s
2 Tbsp Sugar
1 tsp Salt
6 C flour ( I add 1 cup of flour and then add the yeast and then continue adding the remaining flour)
Continue mixing until you have a soft dough place in an oiled bowl cover with saran wrap and let rise until doubled. Roll out in a large rectangle and fill with the butter/ cinnamon mixture.

  Fill with: 1/2 C Softened butter 1 1/2 C Brown sugar 3 tsp Cinnamon

 Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled.

Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ). Place into greased pans..
Let rise until doubled. Bake at 350 for 15 -20 minutes, until golden. Do not over bake.

   FROST with:
4 oz cream cheese (softened)
1/4 C butter (softened)
1 1/2 C confectioners sugar
1/2 tsp vanilla
1 1/2 tsp milk
SPREAD on very warm rolls.
They are best when eaten fresh, but have found that 10-15 seconds in the microwave rejuvenates them!

Berry Hand Pies

These Hand Pies were easy to make ....they will be a great addition to school lunches this fall. I found the recipe on King Arthur's Flour website.. Enjoy !! Blueberry Hand Pies (Printable Version)   These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability. Pastry 2 cups All Purpose Flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup (16 tablespoons) cold unsalted butter 1/2 cup cold sour cream Filling 2 cups blueberries, fresh or frozen 1/4 cup sugar 1 tablespoon Instant ClearJel 2 teaspoons lemon juiceTopping 1 large egg, beaten white sparkling sugar, for garnish Directions 1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. 2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads. 3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. 4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again. 5) Wrap the dough, and chill for at least 30 minutes before using. 6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. 7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper. 8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares. 9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square. 10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice. 11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal. 12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. 13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving. Yield: 8 hand pies.

Raspberry Bread Pudding

I had this yummy treat at a ward relief society function, I begged for the recipe immediately. My  friend Stacy was awesome and shared.

This is a great recipe that you can use with any type of berry.

The picture above I used a mixture of raspberries, blackberries and blueberries.

It's a great brunch item as well. Enjoy...............we sure did.

KNEADERS RASPBERRY BREAD PUDDING

(Printable version)

• 1 1/2 loaves aged, white bread ( I used regular french bread)
• 1 qt. heavy cream
• 3 C. sugar
• 2 eggs
• 1 tsp. vanilla
• 5 C. raspberries, fresh or frozen
• 1 C. sugar
• 1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.

Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread.

Bake 50 minutes at 375.

Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce

• 1 1/3 C. butter
• 5 T. flour
• 3 C. heavy cream
• 1/2 tsp. salt
• 2 tsp vanilla
• 2/3 C. sugar

Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.

Healthy Granola Bars

  My daughter requested that I get this recipe from a friend's mother. Turns out she found it on The Sisters Cafe. It is a great recipe and comes together quickly. I have substituted the peanutbutter for almond butter with great results.

Healthy Granola Bars

(Print This)

2 cups old-fashioned oats 1/2 c. flax seed, milled 1/4 c. quinoa 3/4 c. shelled sunflower seeds 1 c. chopped nuts (any kind or combination) 1 c. shredded coconut 1/2 to 1 tsp. cinnamon (desired amount) 1/2 tsp. salt 1/2 c. brown sugar or organic agave nectar 1/2 c. honey 2 tsp. molasses 4 T. butter 2 tsp. vanilla 4 T. peanut butter (we used a scant 1/2 cup) 1 c. dried, chopped fruit (optional) (We used craisins and raisins) 1. mix first 8 ingredients together and place on a rimmed baking sheet. toast in a 400 degree oven for 12 minutes. stir and let cool at least 15 minutes. 2. bring next 4 ingredients to a simmer, stirring continuously. stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally. 3. put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. mix very well. 4. place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. put another butter sheet of paper, buttered side down, on top of the mixture and press down. roll with a rolling pin to make it very tight, smooth, and even. 5. let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars. package in snack size bags or an airtight container. if not using within next few days, store in freezer. they keep very well, and thaw quickly. (really yummy frozen, too!)

 

Buttery Sugar Glazed Doughnuts

Okay I must admit memories of homemade doughnuts are only those from a young women activity in high school the result was a sugary grease bomb. This recipe turned out perfectly and if you make sure your  oil is hot (350*-360*) before frying the doughnuts will not be greasy. The kids are ecstatic and kinda think I'm cool for venturing out in this arena. Next time we will experiment with a few different toppings. I chose to keep it simple today. :) I saw this recipe at Real Mom Kitchen she did hers heart shaped for Valentines day .


Buttery Sugar Glazed Doughnuts
makes 26 doughnuts and holes (Print This)

Yeast Doughnuts
1 cup warm milk
1/3 cup sugar
1 package instant yeast
2 large eggs, beaten
1 1/3 stick melted butter (not hot, just melted)
1 tablespoon Vanilla
4 cup All Purpose Flour
pinch of salt
Oil, for frying

Add sugar to the warm milk (around 110 degrees), and stir until the sugar is dissolved. Add the yeast, and allow to rest around 10 minutes.

Combine the eggs with the butter and vanilla in the bowl of a stand mixer. Mix on medium low speed with the dough hook until well combined. After the 10 minutes have passed on the yeast, add the mixture to the butter/egg combination, and mix for a few minutes. In a separate bowl, combine the flour and salt

Begin adding the flour, one half cup at a time, until it is all incorporated. Use a medium speed for this. Do not over knead, dough will be a bit sticky.

Remove dough from the mixer, and place in a greased bowl. Cover tightly and refrigerate for 4-5 hours, or overnight is you wish.

Roll out the dough to 1/3 to 1/5 inch thickness. Cut with a doughnut cutter (or biscuit cutter)

Place cut doughnuts on parchment, and allow to rise in a warm place until very airy and light.

Heat oil to 350/360, and drop doughnuts in one at a time. Cooking time will vary based on the heat of your oil, but 15 seconds per side worked for me. Remove from oil and pat with paper towels. Continue until all doughnuts are fried.

Dip in glaze. Allow to dry. Dip again, if desired. Serve and enjoy!

Doughnut Glaze
4 cups powdered sugar
3/4 teaspoon salt
2 teaspoons vanilla
2/3 cup milk

Stir all ingredients together until well combine

Parker's Pumpkin Bread

My soon to be 11 year old son has been asking me to make pumpkin bread since school started. Kind of a strange request from him. Today he asked again and I finally felt in the mood to honor the request................He was quite excited as he announced that he was going to take his teacher a loaf since it was her favorite. With a smug look on his face he declared that he LOVES being the teachers pet........so there you have it a GREAT pumpkin bread recipe that makes superb muffins as well. I made large muffins and baked them for 30 minutes . My loaves take the full hour. Enjoy!!!

Parker's Pumpkin Bread

Printable Version

Ingredients:
3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
 
Directions In a large bowl, mix together ingredients in order given.
Divide mixture into 3 greased loaf pans.
Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Crescent Rolls /Crescent Cinnamon Rolls

 

We finally have neighbors!!! So today I made these great cinnamon crescent rolls to welcome them to the neighborhood. Alex delivered them hot and fresh at 9 am this morning.  The roll recipe itself makes fabulous dinner rolls that taste just as fresh the next day. Does this make you want to be my neighbor? There are a few lots left :).

Crescent Rolls ...........as seen at the changeable table

 

(Printable Version)

Ingredients:

2 Tbs yeast

1/4 cup + 1 Tbs warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

Abt 5-1/2 cups flour

2 tsp salt

Directions:

In a small bowl, combine the yeast and water.  Allow to stand about 10 minutes till it becomes foamy.

Meanwhile heat the milk in the microwave until hot, but not scalded.

In the bowl of your mixer - beat the eggs and sugar.

Stir canola oil into the warm milk, then add to the egg/sugar mixture in the mixing bowl.  (This prevents the milk from “cooking” the eggs)

Add the dissolved yeast, mixing well.

Now begin adding just enough flour that the dough begins pulling away from the sides of the mixing bowl.   Don’t over-flour.   (You may want to stop the mixer and clean down the sides occasionally with a spatula)

*Note:  At this point - I refrigerate the dough for convenience, to use later.

If you are refrigerating the dough first, knead on countertop till smooth.  Divide into three equal portions.  Knead each portion until it forms a perfectly smooth ball.  (This will make it very easy to roll each portion out into a circle to form the crescents)

Place balls of dough on a greased baking sheet, cover with plastic wrap and refrigerate for up to two days.

(If you want to use the dough immediately - cover it at this point, and allow it to rise until doubled)

When ready to form the crescents, remove from the refrigerator and roll each portion into a circle the size of a large dinner plate.

Using a pizza cutter, cut into eight sections as shown.

Roll from wide end toward the point. 

Form into crescent shapes, curving slightly towards the center.

Place point side down on greased baking sheets.  Three across, and eight down will fill your standard baking sheet with twenty four rolls.

For cinnamon rolls, prepare a mixture of brown sugar and cinnamon - mixing well.  Spread each circle of dough lightly with butter, then sprinkle with sugar/cinnamon mixture.  Roll as directed.

For regular dinner rolls - let rise until double.  Then bake at 400° for about 10-11 minutes, or until tops are golden brown.

For cinnamon crescents, let rise until double.  Then bake at 350° for about 15-20 minutes.  Drizzle hot rolls with powdered sugar glaze.  Serve immediately.

Cinnamon Pull apart bread

 

When I saw this recipe on Annie's Eats I knew I would be making it immediately ( okay it was 12 hours later).The kids are off on Spring Break and enjoyed this for Breakfast this morning. It is a great breakfast/brunch bread. Tastes alot like a cinnamon roll. You could drizzle icing but we thought it was perfect just they way it was. Enjoy!

Cinnamon Sugar Pull-Apart Bread

(Printable Version)

Yield: one 9 x 5" loaf

Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp.  nutmeg

Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)

While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.  

Transfer the dough to a lightly floured work surface and gently deflate.  Roll into a ball, cover with a clean towel and let rest for 5 minutes.  Roll the dough out into an approximately 12 x 20-inch rectangle.  Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)  

Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.  Stack the strips on top of each other and again cut again into 6 equal slices.  Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.  

Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.  

Mini German Pancakes

 

This is a great option to the traditional style of german pancakes. It is great for kids. I used a mixed berry jam on this  batch.

Mini German Pancake Recipe
As seen on Make and Takes
(Printable Version)
 makes 24 muffins or fills a 9×13 baking pan
(Printable version)

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• 1 tsp vanilla
• dash salt

Preheat oven to 400* and grease your muffin tin  I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth. Pour the mix into your greased muffin tin ( I used about 1/4 cup per muffin)

Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup. 

Top with syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam.   I used mixed berries topping on this batch.

Cinnabun Coffee Cake

 

This is a great recipe if you are looking for a  brunch item and you are short on time (perfect in my opinion). My husband thought this was great!!

Cinnabun Cake (printable version)

(from My Sisters Cafe)

3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

Step 2

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

icing:
2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

You might also like:

Grandma's Orange Rolls

I came across this version of Orange Rolls in an old family History book . It was fabulous !!

Orange Rolls

(printable version)

2 packages dry yeast (4 1/2 tsp.)

1/2 cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes.

1 cup scalded milk

1/2 cup butter

 1/2 cup sugar

3 eggs, beaten

5 cup flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast mixture, eggs and 1 cup of flour. It will be a very loose "dough".

Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp. salt. Add to dough.

Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until dough doubles in size.

While the dough is rising, mix the Orange Filling.

ORANGE FILLING

1 cup butter, softened

1 1/2 cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle, 1/4 to 1/2 inch thick. 

Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut horizontally into 1" thick slices. Place in well-greased muffin tins. Let rise until rolls double.

Bake 10 minutes at 400. Makes 3-4 dozen rolls! 

 

I topped mine with a simple icing glaze and instead of vanilla I added orange juice. 

4tbls of melted butter , the juice and rind of 1 small orange and powdered sugar to get the consistency you desire .. Enjoy

Sweetened Cream filled Crepes

My 8 yr old daughter got me a crepe maker for Christmas. This recipe it the first of many to come. Thanks Alex !!!

Recipe: Basic Crepes

(Printable Version)

(courtesy InnCuisine.com)

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup lukewarm water
• 4 large eggs
• 4 tablespoons melted, unsalted butter
• to turn these into Basic Sweet Crepes, add 3 tablespoons of granulated sugar to the flour & salt mixture when preparing (instructions below)

Yield: Approximately 2 dozen crepes when using a 7 & 1/2 inch crepe pan or skillet.

Assembly

Combine flour and salt in a food processor and briefly process (if you’re making Basic Sweet Crepes, add the sugar at this time as well).

In a medium-sized bowl or large container with spout (makes for mess-free pouring), stir together milk, water and melted butter; add eggs and mix with a fork or whisk until well blended. With the food processor running, carefully add this mixture to the dry ingredients by pouring down the feed tube and processing until the batter becomes smooth.

Let the batter rest (covered and in the refrigerator) for at least 30 minutes, or pour into an airtight container and refrigerate for up to 2 days.

When you are ready to cook, heat a 7 to 8 inch crepe pan or non-stick skillet over medium to medium-high heat. While some cooks prefer to grease their crepe pan or skillet with melted butter or non-stick cooking spray, I suggest skipping the extra butter by using a pan or skillet that’s already well-seasoned and/or made of high quality, non-stick material.

When your pan/skillet reaches optimum temperature (use approximately the same heat you would to make pancakes), lift the pan from the heat and pour in just enough (pre-stirred) batter (2-3 tablespoons) to cover the bottom of the pan in a thin, even layer when you rotate it in small, controlled circles. Experiment with this movement. While it may seem odd at first, you will quickly learn to spread the batter evenly and perfect this process. When the bottom of the pan is covered, stop circling and return the pan to heat.

As the batter begins to set, i.e. the underside cooks to a pale, golden brown and the topside begins to bubble and sweat about (30-45 seconds,) gently turn the crepe over using a spatula, the edge of a spatula and your fingers (taking care not to burn yourself), or gently flip the crepe using the pan handle and some fancy wrist action (although I don’t suggest this method unless you are an experienced flipper).

After turning the crepe, cook briefly on the opposite side, approximately 15 seconds or until just speckled with a pale, gold pattern. Finished crepes (the second side will always be lighter than the first) should exhibit a lightly colored, gold, lacy pattern.

Continue with this process, stirring the batter before pouring each crepe, until you have used all the batter.

As you finish cooking each crepe, stack them on a plate between sheets of parchment paper to prevent sticking. If necessary (and only if using an oven-safe plate), you can place the finished crepes in a low-temperature warming drawer for a short period of time. Finished crepes may be served immediately or allowed to cool, wrapped airtight and frozen for up to 1 month.

Sweet Cream Filling

1 8oz package of cream cheese

1 pint heavy cream

1 cup sugar

fresh fruit or jam

Beat cream cheese with 1/2 pint of heavy cream and 1/2 C. sugar until smooth. 

In another bowl beat the rest of the heavy cream and sugar until stiff like heavy whip cream. Fold into the cream cheese mixture.

Take a prepared crepe and put  few spoonfuls of cream filling add fresh fruit or a drizzle of jam and roll up.

Top with more cream filling and fruit.  Enjoy !!!

French Toast Cups

 

 

My Sister Haven and I were talking the other day and she asked me if I had ever made these "French Toast Cups". I had not tried them and decided that it would be a perfect pre-sledding breakfast. I did not have any sausage on hand so I opted for bacon and the results we delicious . This is a great Brunch item.

Maple and Sausage-Stuffed French Toast Cups (as seen on Rachel Ray)

(Printable Version) 

Ingredients

• Butter, for the muffin tins
• 3 eggs
• 1 tablespoon (a splash) milk, (eyeball it)
• 2 teaspoons (about half a palmful) cinnamon
• A dash of vanilla extract
• A few grates fresh nutmeg
• 6 slices white or wheat sandwich bread 
• Topping: (I just diced up some bacon and tossed it with maple syrup)
  
• 1 1/2 cups maple syrup
• 1 cinnamon stick
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 1 pound country breakfast sausage, casings removed if links
• 3 McIntosh apples, skins left on, cored and chopped
• 1/4 cup fresh apple cider

Yields: 6 servings, as a brunch item

Preparation

Preheat oven to 375ºF.

Rub the inside of each cup of a 6-cup muffin tin with butter and set aside.

In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg.

Cut a slit in the corner of each slice of bread from the middle of the slice to the edge. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.

Bake the French toast cups for 12-14 minutes, until they're light golden brown.

Cinnamon Roll Pancakes

 

I found this great pancake recipe at the Idea Room. They are fantastic your family will love them. Make sure to double the recipe because they disappear quickly. We enjoyed ours topped with buttermilk syrup. They would be great drizzled with icing. Try these today !!!

Cinnamon Roll Pancakes:

(printable version)

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon honey

Cinnamon swirl:

2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.

4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.

My kiddos enjoyed these with buttermilk syrup. My husband thought they were great plain.

If you would like to drizzle icing instead of syrup try this one:

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Buttermilk Syrup try this:

 Buttermilk Syrup

1/2 Cup butter
1 Cup Sugar
2/3 C. buttermilk
1 t. vanilla

1/2 t. baking soda.
Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla and baking soda.
Serve over pancakes.   Makes 2 cups of syrup.

Orange Rolls

When I saw this post from Melanie I knew I would be making them ... Fabulous is all I can say. They will definitely be a keeper in our home. ENJOY!!

Orange Sweet Rolls from My Kitchen Cafe

(PRINTABLE VERSION)

makes 12-14 rolls/twists

 Dough:

¾ cup buttermilk, warm (pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)

6 tablespoons butter, melted and cooled

3 large eggs

4 ¼ cups flour

¼ cup sugar

2 ¼ teaspoons instant yeast

1 ¼ teaspoons salt

 Orange Filling:

1/2 cup softened butter

1 cup sugar

2 tablespoons freshly squeezed orange juice

Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

 Orange Glaze:

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter  and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

 Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan.  Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

 Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.