Baking

I just noticed in the deep recesses of my refrigerator that I've got a few blocks of cream cheese ready to mutate. (all that remains from the 10 I bought when they were on sale last...I forget when.) Hmm...can't throw them out! That's wasting good food!! What can I do with them.... Aha! Cinnamon rolls go well with cream cheese. And, since playgroup is at my house today, the kitchen is relatively clean and I can straighten up everything else while they're raising. Great! Everything worked out beautifully. The rolls were fabulous...even my gluten-sensitive friends indulged. (aren't I wicked?) Since it was so fabulous, (and really easy) I have to share the recipe: (like you need this, right?)

Cinnamon Rolls

2 pkg dry yeast (2Tbsp)
2/3 cup melted butter
2 tsp. salt
2 cups hot water
2 Tbsp powdered milk
2/3 cup sugar
2 eggs
7-9 cups flour

Mix all dough ingredients beginning with 7 cups flour. Knead until lightly sticky. (Add remaining flour as necessary.) Place in greased bowl. Turn greased side up and cover with a dry towel. Let rise in a warm place until double. (you can put the bowl in a 90-100 degree pre-heated oven for 30-40 mintues--just be sure to turn the oven off before putting the dough in!) Punch down and knead slightly. Divide the dough into halves.

Roll each half into a 9x15 rectangle on very lightly floured surface. Spread a thin coat of butter over the entire surface, leaving 1" butter-free edge on the 15" end. Mix cinnamon filling (1/2 c. sugar + 1 Tbsp ground cinnamon) and sprinkle (half) over entire buttered surface. Roll up tightly beginning at 15" buttered side. Pinch butter free edge of dough into the roll to seal well. Stretch roll to make even. Cut into 3/4" -1" slices. Place 4" apart on a greased cookie sheet (I use parchment) Allow rolls to raise until double, about 30 minutes.

Bake at 425 degrees for 9-10 minutes or until golden. Drizzle rolls with glaze while warm.

glaze:
2 c. powdered sugar
3-4 Tbsp milk
1 tsp vanilla
Mix all ingredients until glaze is smooth. To thin, add more milk.

That's the basic recipe. Here are a few variations that I enjoy--and I'm pretty sure you will too. These will take your rolls from good to amazing!

Rasl-b-dazl Rolls: replace cinnamon filling with 1 pkg cream cheese mixed (with electric mixer) with 1/2 cup seedless raspberry jam. (Omit butter, cinnamon/sugar, and glaze). These are rich, but not super sweet rolls. Fabulous.

Craisin Pecan: Omit cinnamon/sugar. Sprinkle brown sugar on melted butter. Sprinkle craisins and chopped pecans on the brown sugar.

Cream Cheese Frosting: I mix a block of cream cheese and a cube of butter together. (softened, but still cool). Then add just enough powdered sugar to make it smooth. Add 1 tsp. vanilla to thin it out a bit. Best frosting ever. Coveres 24 cinnamon rolls nicely. (don't try to figure out the calories, you'll have a heart attack! Just enjoy the gooey creamy deliciousness.)

I grew up with mom's buttermilk cinnamon rolls loaded with raisins, sometimes nuts, and pow.sugar glaze. They are the best ever, but I 've never been able to make them the same. Now I indulge my family with *plain* cinnamon/sugar rolls and cream cheese frosting. I love the craisin pecan version. I dice the pecans super fine and the brown sugar gets carmely crunchy. *sigh* I think I need another one. This recipe is from my super-baking SIL. Thanks! =)