Mom’s Cinnamon Rolls

Written by JaNae on . Posted in Breads (yeast), Food

mom's cinnamon rolls

I love homemade cinnamon rolls, especially my mom’s cinnamon rolls.  She is famous in our small town for her fabulous recipe and is known to drop a pan or two by whenever someone is experiencing loss or illness.  Wouldn’t that brighten anyone up?

Now that I don’t live at home, I have to make these for myself.  They bring back memories of fall and my mom’s fragrant smelling house.  I love how simple the dough is and how fabulous they turn out.  I think the key to their tenderness is in rising time.  Be sure to let them rise nice and big before baking.  You’ll be sure to have a light gooey sweet roll.

Mom’s Cinnamon Rolls

1 c warm water
1 1/2 T yeast
1 T white sugar
1 c milk
1 egg
1/2 c vegetable oil
3/4 c white sugar
1 T salt
6 c flour

1 c white sugar
1 T cinnamon
1/4 c butter, melted

4 oz. cream cheese, softened
1/4 c butter, room temperature
1/2 t vanilla
3-4 c powdered sugar
1-2 T milk

In a small bowl combine warm water, yeast, and sugar. Allow to sit for 5-10 minutes, or until foamy.

In a large bowl combine milk, egg, vegetable oil, sugar, and 3 cups of flour. Add yeast mixture. Add the salt and the remaining flour. Dough should be soft, but not sticky. Knead for 5 minutes.

For the filling combine the sugar and cinnamon. Roll dough out to an 11×13 inch rectangle. Dough should be about 1/4 inch to 1/2 inch thick. Spread melted butter on rolled out dough and sprinkle cinnamon sugar mixture evenly on top. Starting with the long side, roll dough up.

Preheat oven to 400 degree, and grease an 11×13 inch pan. Using a piece of string or floss, cut the roll into 1 inch slices. Place rolls in baking sheet 1 inch apart. Allow to rise till double in size. Bake for 12-15 minutes, or until nicely browned on top.

With a mixer, combine cream cheese, butter, vanilla, and powdered sugar. Add milk one tablespoon at a time. Spread on warm rolls.

Mint Chocolate Cupcakes

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts, Food

As a child, my favorite flavor of ice cream was mint chocolate chip – I believe Starlight Mint was it’s name.  Those small morsels of chocolate in the creaming mint ice cream made for a tiny celebration in my mouth.  These two flavors have always been a favorite combination to me, so when I saw this recipe from Your Cup of Cake, I knew I wouldn’t be happy till I made them.

These little beauties were the perfect mixture of minty goodness and fudgey chocolate.  Complete with a mint fudge filling and mint cream cheese frosting, these are sure to please.  If you are a mint and chocolate lover, you simply must give these simple cupcakes a try.

Mint Chocolate Cupcakes

1 c sour cream
1/2 c oil
1 t vanilla extract
3 eggs
1/4 c water
1/2 c milk
1 Devil’s Food Cake Mix

1/3 c semi-sweet chocolate chips
2 T heavy cream
1 t peppermint extract
1/4 c powdered sugar

8 oz. cream cheese
1/2 c butter
3-4 c powdered sugar
1 T heavy cream or milk
1 t peppermint extract
green food coloring

Preheat the over to 350°. Line two muffin tins with cupcake wrappers.

Mix together sour cream, oil, vaniila, eggs, water, milk, and cake mix. Beat on medium speed for two minutes. Fill liner ¾ full with batter and bake for 14-18 minutes.

Melt chocolate chips and heavy cream. Combine until smooth. Mix in peppermint extract and powdered sugar. When cupcakes come out of the oven, use a squeeze bottle or spoon to put filling in cupcakes. Allow cupcakes to cool completely.

Beat cream cheese and butter until fluffy. Add the peppermint extract. Beat in powered sugar one cup at a time. Add milk to reach desired consistency. Mix in food coloring. Pipe onto cooled cupcakes. Drizzles extra chocolate mint filling on tops if desired.

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