Gluten Free Cinnamon Rolls

I made this recipe last year but I totally goofed it up. I forgot to add the yeast. I meant to make them again this year for Christmas because I didn't want to miss out on having cinnamon rolls but time got away from me so I decided I'd wait to make them when I wasn't rushed. I really wanted this recipe to turn out, since their glutened cinnamon rolls came out a little flat I wanted mine to turn out, haha.I am happy to say these came out WONDERFUL! I think they came out more moist that my regular rolls do. I thought I'd whip them out before the New Year because I plan to make this a better year eating wise, I do love my treats but I think I'm good for a while now that I had a couple of these (yes I shared with my family so I wouldn't eat the whole pan!). I topped these with a little (leftover) cream cheese frosting. With The Baking Beauties' recipe these are supposed to be sticky buns, with the gooey caramel glaze, but I skipped that part to have regular rolls.

If you've ever made gluten free baked goods, you know how sticky the dough can be, so keep your hands a little wet and I found using the silpat and dough scraper to roll these helped wonderfully.

Gluten Free Cinnamon Rolls
recipe adapted from The Baking Beauties, updated 12/2013

Dough:
2 1/2 cups all-purpose gluten-free flour, I use my fave GF pie crust blend
1 TBL rapid rise yeast
3 TBL white sugar
1/2 tsp salt
1 TBL xanthan gum
1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
1 tsp baking powder
4 TBL butter
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp cider vinegar
2 TBL oil (I used Canola)
1 tsp vanilla

Sticky Topping:  
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased pan with high sides (I used an 8" round cake pan).

Filling: 
Combine:
2 Tbsp. butter or margarine, very soft
1/2 cup firmly packed brown sugar
1-2 Tbsp. cinnamon

In the bowl of your stand mixer, mix all dry dough ingredients until combined. Set aside.

Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to. Allow to mix on medium speed for 3 minutes.

Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″. (I rolled mine onto a sugared silpat, covered in plastic wrap)

Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.

Cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. Place rolls in prepared pan, with cut side up.

Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size (I let mine rise, covered with a clean dish towel, in a slightly warm oven for about 1 hr).

Bake in preheated 350 degree F oven for 25-30 minutes, or until the tops are a nice golden brown. Cool.

For sticky buns, allow to cool for about 5 minutes before inverting on a serving tray, and let the sticky topping syrup run down over the roll.

Cream Cheese Frosting:
4 ounce cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1/2 tablespoon milk

tricky gluten free dough is easier to work with, with wet hands, a silpat and dough scraper oh, and patience


so happy they kept their height!


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Snickerdoodle Cookie Bars

 

Your favorite cookie, in bar form! These are the kind of dessert/treat you can whip up really quick, you probably have all the ingredients on hand too. Snickerdoodle cookies are popular around this home, but I thought I'd try these when I saw them. From what I could smell and from what I heard, these were really goooooood!


Snickerdoodle Cookie Bars
adapted from Betty Crocker

2 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
2 teaspoons vanilla

Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla



Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray, line with parchment paper (for easy removal).
In small bowl, combine flour, baking powder, salt and cinnamon; set aside.

In a large mixer, beat butter on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Remove cooled bars from pan using the parchment paper as handles, cut into desired bars (I cut mine into 12). Drizzle glaze over bars, allow to dry a little before serving.




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Berry Festive Cheesecake {Gluten Free}

I haven't make a cheesecake in so long that I decided I would for 4th of July dessert. To make it more festive I went with a mixed berry topping and swirl. Red, white and blue. I used my favorite cheesecake recipe but turned it gluten free so I didn't have to miss out. Really just made the crust gluten free then I lightened it up using lighter versions of Ingredients and used less sugar in the recipe. This came out just as good as the regular recipe, I even shared a big piece with our carpet cleaning guy for coming by last minute (my cleaner broke!).

Berry Festive Cheesecake {Gluten Free}
adapted from my regular gluten cheesecake post

Crust:
2 cups finely ground gluten free cinnamon sugar graham crackers (-use food processor)
2 TBL granulated sugar
1 stick unsalted butter, melted

Filling:
2 (8-ounce) Neufchatel cream cheese blocks, softened
3 eggs
3/4 cup granulated sugar
1 pint (16oz) light sour cream
1 lemon, zested
2 tsp. vanilla extract

Berry Topping, recipe follows

Preheat the oven to 325 degrees F. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

For the crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened (I just used my food processor).
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

For a swirled cheesecake, drop tablespoon fulls (maybe 6) of cooled berry topping mixture juice onto cheesecake batter, swirl with a butter knife.

Set a large roasting pan with 1" water on bottom oven rack, place cheesecake on middle rack. Bake for 60 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Turn off the oven, crack the door open with a wooden spoon handle and let the cheesecake sit in there for 30 minutes. Remove from oven to cooling rack, let cool in pan for 30 more minutes.

Cover with saran wrap and chill in the refrigerator, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of desired topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Topping:
2 C frozen mixed berries
3/4 C sugar
3 TBL cornstarch
pinch salt
1 tsp Vanilla extract
In a saucepan, combine sugar, cornstarch and salt. Add berries and stir well. Heat over medium heat. Bring to a boil, stirring constantly. Once it boils reduce heat and cook 5 minutes. Remove from heat,  stir in vanilla. Allow to cool, refrigerate until ready to use.

as seen from my instagram

a sheet of homemade gluten free cinnamon sugar grahams

swirled, ready to bake

berry swirled cheesecake

topped

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Sour Cream Coffee Cake

We're back to our race season with the girls, but now that we have a toy hauler, we camp out there and make it an overnight thing. Well that also means I get to plan more than just a dinner of easy sandwiches. So I make simple breakfast stuff now. This last time I made them a simple coffee cake with a cinnamon sugar walnut & almond topping. You can layer this in a 9x13 pan, but I decided to make it two 8x8 and just top it. This recipe is simple and they say delicious!


Sour Cream Coffee Cake Recipe
slightly adapted from Gimme Some Oven

Cake Ingredients:
1/2 cup butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of light sour cream
1 tsp. vanilla extract

Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans, walnuts or almonds

In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping (I just poured the batter into two 8x8 pans and topped with the topping).
Add the remainder of the batter on top, and sprinkle with the remaining topping.
Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

as seen from my Instagram

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Flourless Caramel Almond Brownies {Gluten Free}

Mmm, almonds and chocolate are my favorite. When I saw this in my magazine, I quickly tore it out and gathered the ingredients to make. Being gluten free now, I don't eat many sweets so this was perfect for my craving. These came out great, however, once the topping sets, it's not all gooey like their photo was. But it still tasted great. So if you want gooey, I suggest eating them soon after you pour the caramel almond topping on. Oh and yes, they say to cut them into 1" servings, because these are RICH. =)


Flourless Caramel Almond Brownies
from Good Housekeeping
6 ounces bittersweet chocolate (60 percent to 70 percent cacao), chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons butter, no substitutions
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large eggs
3 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1 1/2 cups roasted, salted chopped almonds
1/2 cup water
1 tablespoon light corn syrup
1/3 cup heavy cream, warmed

Preheat oven to 350 degrees F. Grease 8x8-inch baking pan. Line with foil; grease foil.

In 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low 4 minutes or until smooth, stirring. Remove from heat; stir in 3/4 cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.

Into same pan, sift cornstarch and cocoa; fold to incorporate. Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan. Fold in 1 cup chopped nuts. Spread evenly into prepared baking pan. Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.

While brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt. Cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color. Working quickly, remove from heat and add cream. Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. Stir in remaining chopped nuts.
Pour caramel over cooled brownie, tilting pan to spread evenly. Let stand at least 2 hours or until caramel has set. Cut into 1-inch squares. Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.

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Mini S'mores Hand Pies

How about these cute little pies for dessert? If you love S'mores you'll love these. This recipe is super simple, use homemade pie crust or store bought. I added a little extra chocolate chips and we thought it was too much chocolate, so I suggest not adding extras.  Even though these didn't turn out gooey like I thought they would, we still enjoyed them, I preferred them at room temp.

Mini S'mores Hand Pies
slightly adapted from Betty Crocker

Crust
2 pie crust doughs (my fave recipe)
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4 cup sugar
3 tablespoons butter, melted

Filling
1/2 cup marshmallow creme
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips

Heat oven to 425°F. Line cookie sheet with cooking parchment paper or silpat.
Roll out pie crust. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.

Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Add a pinch of graham cracker crumbs. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.

Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.

Makes 10 pies



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Blueberry Lemon Bundt Cake

What a nice summery cake this is, the puckery lemon with the sweet blueberries. I made this into a bundt cake, but next time I'll do it in a loaf pan (bake 60-70 minutes), since my bundt was quite short. The glaze will add a more puckery delight so if you ove lemon, give this cake a try. I used the last of my HUGE lemons from our tree (froze most of the juice).

Blueberry Lemon Bundt Cake
Allrecipes

1/3 cup butter, softened
1 cup white sugar

1 lemon, juiced (about 3 TBL)

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk
2 tablespoons lemon zest
1 cup blueberries

Icing
2 tablespoons lemon juice
1 cup powdered sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. In a medium bowl, mix flour, baking powder and salt together and set aside.

In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine powdered sugar with lemon juice. Drizzle over cake when cooled.

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Coconut Flan

I made this dessert for our Cinco de Mayo dinner. I've made it before without the coconut milk but with evaporated milk instead. I loved it even more with the coconut milk. For this post, I made one personal flan for photos, and one in a larger 7" dish and that one took like 1 hr 25 min to bake. Go ahead and try this dish for any time, it's very easy and delicious!

Coconut Flan
adapted from allrecipes

1 cup white sugar
4 eggs
1 (14 ounce) can sweetened condensed milk
1 (14 fluid ounce) coconut milk
1 tablespoon vanilla extract

Preheat oven to 350'.
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, coconut milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with sprayed aluminum foil. Place flan dish in a large roasting pan and fill with water half way up flan dish (water bath).
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

family style

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Frosted Banana Bars

If you're always making banana bread with those leftover brown bananas, give this recipe a try for a nice change. I make these in a 9x13 pan so they're more like a piece of cake, not a skinnier "bar".  I like these straight from the fridge, nice and chilled.

Frosted Banana Bars

slightly adapted from Dine and Dish

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 cups mashed, ripe bananas (about 2-3 large)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt

Frosting
1/2 cup butter
1 (8 ounce) package cream cheese
4 cups confectioners’ sugar
2 teaspoons vanilla extract

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, baking soda, and salt. Add to creamed mixture and mix well.
Pour into a greased 15×10x1 pan (I use a 9x13 pan). Bake at 350 degrees for 35 minutes. Let cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners’ sugar and vanilla. Beat well. Spread over bars. (I store mine in the fridge)

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Cream Cheese Pound Cake with Strawberries and Whipped Cream

Sometime ago I posted a fondue set review, where I used this pound cake recipe to dip into chocolate. I made 2 loaves so one has been in the freezer, until now. Sliced it up, served with fresh strawberries and whipped cream. Delish!

Cream Cheese Pound Cake
as seen at Bakerella, makes 2 loaves

3 1/2 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.
Pour into 2 greased and floured 9 X 5 loaf pans.
Bake for about 60 minutes or until done. (mine took about 20 minutes longer)
Wrap well and freeze one loaf for later on.

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Brunch Time with Eggland's Best! Baked French Toast, Breakfast Casserole, Cinnamon Rolls, Quiche Cups, Blueberry Muffins and more!

For those who were lucky to attend my Brunch, I have collected the recipes I  made here. Most of these are on my blog already (linked) but I'll share them on my new URL too. The quiches are new recipes and both were a hit! Everything else are tried and true recipes we all like here. The french toast bake and breakfast casserole were other faves. Same with the muffins and cinnamon roll! Heck, everything was a hit, and since I made about double of it all ( I fed 21 people!) everyone got to bring some home. I hope you're able to make some of these recipes and I hope you and your family enjoy them too! =)

Overnight French Toast Bake
12 slices day old french bread loaf (sliced 1" thick), cubed
5 eggs
2 1/2 Cups milk
3/4 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon
1/2 tsp nutmeg
1/4 C flavored liquid coffee creamer (optional but adds a yummy flavor!)

In a bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and creamer; set aside. Placed bread cubes in a greased 9x13 baking dish. Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight. Bake uncovered at 350' for 40-55 mins. It may take longer because it was chilled before going into the oven.




Breakfast Casserole with Ham & Sausage
6 cups frozen shredded hash brown potatoes (30 oz bag Ore-Ida Country Style Hash Browns)
2 cups shredded cheddar-jack cheese
1/2 pound cooked crumbled sausage
1/2 pound diced ham
1/2 cup chopped green onions
8 eggs, beaten
2 (12 fluid ounce) cans evaporated milk
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, ham and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.





Blueberry Crumb Muffins
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries

Preheat oven to 375 degrees F (190 degrees C).
Position rack in center of oven. Spray regular size muffin pans with a non stick cooking spray. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using an ice cream scoop. Add crumb topping (below). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Makes 14 regular size muffins.

Crumb Topping:
1/3 C granulated sugar
1/4 C flour
2 TBL butter
Combine sugar and flour, cut in butter until resembles coarse crumbs. Add 1 Tbl to each tin of muffin batter.





Deviled Eggs
6 hard-cooked eggs, peeled
2 Tbl mayonnaise
2 Tbl sour cream
1/2 teaspoon Parsley Flakes
1/2 teaspoon Ground Mustard
1 Tbl relish
1/4 teaspoon Salt
Pepper, to taste
Paprika

Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard, salt and pepper, relish, mixing until smooth and creamy.
Spoon yolk mixture into egg halves. Sprinkle with paprika




NEW! Ham and Egg Quiche Biscuit Cups

1/2 Cup Ham, cooked, diced

1 package (8 oz) cream cheese, softened

2 tablespoons milk

2 Eggs

1/2 cup shredded cheddar/jack cheese (2 oz)

2 tablespoons chopped green onions (2 medium)

1 can (12 oz) refrigerated buttermilk biscuits

Heat oven to 375°F. Spray 10 regular-size muffin cups with No-Stick Cooking Spray.
Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in cheese and onions. Set aside.
Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place a sprinkle of ham in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.



{little boy snuck 2 rolls}

Vanilla Pudding Cinnamon Rolls

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding (made into pudding as directed)
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
dash if cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t over bake).

Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla, sugar, cinnamon, mix again, then add milk for desired consistency).
Makes about 24 very large rolls.





NEW! Crustless Ham & Egg Mini Quiche
6 Eggs, beaten
1 cup Ham, chopped
1 Onion, chopped & lightly cooked
1 cup Cheddar Cheese, grated
1 cup Milk
Salt & Pepper to taste

Mix all ingredients together & pour the mixture into greased muffin cups. (Fills around 10). Bake at 190’C/375’F/Gas Mark 5 for around 30 minutes until done. Allow to cool & then gently remove from cups.


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