Monday, April 27, 2009

Super Fast, Super Delicious Cinnamon Rolls

These are my favorite recipe that I've tried for cinnamon rolls. Most others are either too dry and "bread like" or too dough and dense. These are fluffy like a bread, moist like a cake, and chewy like a good cinnamon roll should be. Enjoy! And, the best part is they don't take that long to make! Sometimes I make them the night before and put them in the fridge to rise until morning.

2 c. warm water
1/2 c. sugar
4 t. dry yeast
2 eggs
1 t. salt
1/3 c. oil
6-7 c. flour

Cinnamon/Butter mixture:
1 c. brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened

6 oz. cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 t. vanilla
1/4 t. salt

Dissolve yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil, 2 eggs, 2 c. of flour and beat until smooth. Stir in 3 more c. flour. Begin kneading dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a 1/4 c. at a time.

Let the dough "rest" for 15-20 mins. Roll the dough into a rectangle that's 24-30 inches long by about 16 inches wide. Spread with cinnamon/butter mixture and roll into a log.

Cut the roll into equal sized slices (about 1 inch wide or slightly more--I use non-flavored dental floss to cut) and place in two greased 9x13 pans. Put in warm place and rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until golden brown).

Allow to cool for 5 mins and then turn out of pans and top with frosting.


As Homer Simpson is to sub sandwiches, I am to the trinity of onions, cilantro, and tomatoes. Add some avocado and you've got quite the waterfall of saliva going for me. This guacamole is too delicious for words. I realize it might not fit your fancy, but it does mine! For the first time ever I made cheese and grilled chicken quesadillas for dinner on a casual night and topped them with this guacamole. It made a plain jane meal into a blue ribbon worthy feast.

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 t. salt
1/2 t. cumin
1/2 t. cayenne
1/2 med onion, diced
2 Roma tomatoes, seeded and diced
1 T. chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Baked Potato Topping

My mother-in-law passed this along to me and it is SO yummy. Especially for those of us who are huge baked potato fans, this is a delectable treat. The point is to have all the toppings mixed together and refrigerated to magnify the tastes. I personally add about 3-4 times more green onions. Make it to taste. I half the recipe for our little family.

2 c. sour cream
1 cube butter (softened)
3 green onions
1/2 lb. diced, cooked bacon (or more to taste)
Grated cheddar cheese (to taste)
Salt (to taste)

Whip sour cream and butter together. Fold in next three ingredients and mix well. Add salt to taste.

Serve on hot baked potatoes. The flavor blends the longer your let it set beforehand.