Breakfast

Chocolate Chip Pumpkin Bread

I have a confession to make……

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I don’t really like pumpkin spice stuff.. THERE I SAID IT!! I know, it goes against my very core self who absolutely loves everything fall!! I am of the strictest belief that the year starts over in the fall- I think it’s my inner child thinking back to the school year but for me January does not mark a new year, September does.  (This also removes all guilt associated with not making a new year’s resolution so JOIN ME) The colors start to change, we begin gearing up for the Holidays- it’s truly my favorite time of year.  Yet, I have NEVER been able to get behind the pumpkin spice craziness.. until now!

You’d find all of this ultra surprising if you saw my house.  Beginning around mid-September my house is glittered with pumpkins! Evidence:

I even have pumpkins in my bathroom for goodness sake! I wanted desperately to come around to pumpkin this fall and I think I have finally done it.  Adding chocolate chips also NEVER hurts…

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This recipe doesn’t use a lot of pumpkin and it doesn’t use a lot of pumpkin pie spice so if you want to beef that up, you for sure can.. this recipe however is the perfect balance for me, I get a little taste of the pumpkin but also don’t feel like I’m gagging on a scented candle.  OK how’s that for a description of something I want you to try baking??…..hmmm.. please don’t stop reading..!

This recipe can also be easily adapted and baked into muffins or mini muffins! Add some nuts or add a maple icing on top! I’d suggest my icing recipe here and simply swap the milk for maple syrup or add some into the icing to taste.  I should also mention, this recipe uses ONE BOWL!!!

I’ve heard nothing but amazing feedback on my Naptime Banana Bread recipe which also uses only one bowl so I wanted to try and accomplish that again!

I had a lot of fun testing this recipe and made the loaf you see above just yesterday because my Mom and God Mother are coming to visit tomorrow!! I can’t wait for them and YOU to try this recipe!


Chocolate Chip Pumpkin Bread

yield: 10-12 servings – prep time: 15 minutes – cook time: 40-45 min

INGREDIENTS

1 cup pumpkin puree

1 cup white sugar

2 eggs

1/4 cup vegetable oil

1 tbsp vanilla

2 cups of flour

1/2 tsp salt

2 tsp baking powder

1ish tsp pumpkin pie spice (you can do more if you love it! I say ish because i don’t top this off when measuring so there is alittle extra put in)

3/4 cup of mini chocolate chips


Step One: Preheat your oven to 350 degrees and get your ONE bowl ready!  Add the pumpkin, eggs, oil and vanilla and stir until smooth.  Make sure you mix really well at this step so that the egg broken down.

Step Two: Add the sugar and mix until combined.

Step Three: Add the flour, salt, baking powder and pumpkin pie spice.  Gently pre-mix the dry ingredients together before mixing fully with the wet.  Make sure you are using a rubber spatula to help get everything incorporated. Scrape the bottom- you don’t want any random lumps of flour or pumpkin!

Step Four: Add the chocolate chips.  I like to use mini chocolate chips because I feel like it gives you the chocolate taste without overpowering.. but you can use regular size and increase or decrease the amount you put in to taste!

Step Five: Prepare a baking dish with non-stick spray.  I also suggest placing a piece of parchment paper in as well like the below, this allows you to easily remove the bread once it’s baked and cooled! Pour in your batter.

Step Six: Bake bread in the heated oven for 40-45 min or until a toothpick comes out clean.  Once baked, let cool in the baking dish on top of a wire rack for 20-30 minutes before removing.

ENJOY!

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Breakfast

Breakfast Biscuits

It’s  been a long and difficult journey to the perfect biscuit (cue the tiny violin) but SOMEBODY had to do it!! And let me assure you.. I’ve done it:  I’ve cracked the code for the perfect biscuit with the layers of flaky, buttery goodness you crave!

Looking back, I can’t really remember when exactly my obsession with perfecting the biscuit started but it’s definitely been an affliction for the better part of this year.  I poured over multiple cookbooks and online recipes and was actually pretty amazed at how many different versions there were.  I also did some nerdy studying up on the science behind the fats, gluten creation, what happens when you do… etc… (don’t judge). Some recipes included buttermilk, some used only butter, some used only crisco – and all of them claimed to be the best!! Which is ironically what I’m doing now… but trust me– make these once and they will keep you coming back for more over and over again!!

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Biscuits probably seem a bit  intimidating if you aren’t very confident in the kitchen but TRUST ME- you can do this!  Working with dough is overwhelming and I’ll admit: even I have shed tears over a pie crust here and there.  But the amazing thing about biscuits are- you’re not rolling the dough out and you’re not trying to transfer it in perfect shape anywhere (like the dreaded pie crust) you are really just having FUN with the dough and if they don’t come out in the perfect shape.. who cares?? Call them “rustic” and when you taste them it won’t matter!!

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My recipe is easy enough for the less confident baker but you will SERIOUSLY impress your guests when you pull these out of the oven and they’ll think you slaved away over them- it will be our little secret 😉

The dough also freezes REALLY well.  Once you cut the biscuits you can stop there and freeze them and place them in a plastic bag in the freezer to bake off another time.  They’ll stay good for about 3 months in your freezer but I have a feeling they won’t last that long!  If you bake them frozen, increase the oven temp to 425 OR cook them a bit longer until golden.

Let’s get started!


Breakfast Biscuits

yield: 14 biscuits – prep time: 15-20 minutes – bake time: 16 minutes

INGREDIENTS

4 cups of all purpose flour

6-8 tbsp white sugar

2 tsp salt

6 tbsp baking powder

14 tbsp cold butter (just under 2 sticks)

1/2 cup cold crisco

2 cups of cold milk

1 egg + milk for egg wash


Step One: Preheat your oven to 400 degrees.

Put all your dry ingredients together in a bowl and mix until combined: flour, sugar, salt, baking powder.

Step Two: Cut in the butter in small pieces like this:

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Step Three: Measure 1/2 cup of cold crisco and throw that it too:

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Do you remember why it’s important to use cold fat? Because when cold fat goes into a hot oven it melts and creates the wonderful pockets of air making your biscuits flaky and tender!

Step Four: Using a pastry cutter, two forks or YOUR HANDS (yup!) mix the fat into the dry ingredients until it’s fully incorporated and the fat is roughly the size of peas:

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You could also do this in a food processor but… but… don’t? OK I mean you caaaaaannnnn but….I’m kind of a snob when it comes to certain tools and I love getting in there to work with the dough myself- it feels more authentic and fun and that IS how Grandma did it after all!!  I actually was SUPER reluctant to buy a pastry cutter and used my hands for months before giving in and buying this one and it was totally worth it!! You can also find them at a Homegoods or TJs/Marshalls for around 5 dollars.

Step Five: Pour in the milk and mix with a wooden spoon JUST until it starts to come together.  Gluten starts to develop when you mix your wet and dry ingredients together and a lot of gluten is not something you want building up in your biscuits because it will make them dense and tough- no thank you!

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Step Six: Turn your dough out onto a floured surface:

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Step Seven: Gently kneed the dough (remember- we don’t want to work it too hard and make too much gluten!!)

OK pause for a moment and watch this hilarious clip regarding gluten- God Bless Jimmy Kimmel

Continue to fold the dough over on itself a few times to start building those delicious layers.  Keep checking to make sure it’s not sticking to your surface, but if it is, no worries! This isn’t pie crust, remember? So you can just scrape it up, put some more flour down and move on- easy!  Eventually you want to get the dough into a thick round circle like this:

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The circle does not need to be big enough to cut all 14 biscuits at once, I usually get through 8 and then have to take the scraps, knead them together and begin cutting again.  When it doubt, go smaller because you want these biscuits to be thick!

Step Eight: Start to cut your biscuits.  You can use an actual biscuit cutter but if you don’t have one a cup will do.  You do want something with a sharp edge though, because a rounded edge will pinch off the sides of the biscuit and they won’t rise as high.  Additionally, don’t twist your cutter, this also pinches the edges, just cut down and pull back up!

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Step Nine: Take your biscuits and lay them on a greased or parchment lined baking sheet.  You could also use a cast iron skillet!  I like to put an egg and milk wash brushed over the top before baking- it  adds a gorgeous golden color and they look just beautiful!

To make the egg wash, simply whisk an egg with a little bit of milk and then brush on top.

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Step Ten: Bake for 16 minutes, remove when done and serve immediately but they do heat up nice as well.

ENJOY!  Comment below if you’ve tried them! 🙂

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Cakes

Chocolate Chip Bundt Cake

If you are looking for the most versatile go-to bundt cake recipe- LOOK NO FURTHER.  This Chocolate Chip Bundt cake is decadent enough to serve as dessert but it’s secret ingredient (spoiler alert- its cinnamon!) makes it warm and fit for breakfast as well- YOLO!

I meant to write this blog post about two weeks ago but I was away for work and while I had the best intentions to blog on the road, it just didn’t happen.  BUT better late than never, I say!  I developed this recipe a few months ago and my inspiration was actually one of my chocolate cookie recipes.  I loved the cookies so much I thought- there must be some way to turn these into a cake… So I did what all curious Millennials do when faced with a life or death question… I consulted google.

Google let me know everything from it’s easy to turn a cookie recipe into a cake recipe to… IT’S IMPOSSIBLE OMG THEY’RE DIFFERENT THINGS WHAT ARE YOU EVEN DOING?!? (eye roll)  Nevertheless.. I persisted… and decided to consult my best gal pal Betty! (Crocker, that is). The old school 1950s BC cookbook is my tried and true place to start for most recipes so after reading through several, I decided to start with the basic pound cake baking method and go from there.

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This cake uses half flour, half boxed cake mix- a tip I picked up originally watching Food Network’s Holiday Baking Championship a few years back but then came to find A LOT of bakers use boxed cake mix to enhance a from scratch recipe- for cookies, cakes, etc.  The real flavor game changer though is the cinnamon- just a 1/2 tsp packs such a punch and is a really delicious surprise most people don’t expect.  I think this ingredient is what makes this cake so versatile, I’ve had friends tell me they heated it up for breakfast!! Behold.. the Chocolate Chip Bundt Cake!!


Chocolate Chip Bundt Cake

Yield: 8-10 pieces – prep time: 20 minutes – bake time: 70-90 minutes

INGREDIENTS

Cake:

1 cup all purpose flour

1 cup yellow (not vanilla) boxed cake mix

1 cup butter (softened)

1/2 cup white sugar

1/2 cup brown sugar packed

1/2 tsp cinnamon

1/4 tsp baking powder

1 1/2 tsp vanilla

4 eggs

1 cup mini chocolate chips + more for sprinkling

Icing:

Icing recipe from Overnight Cinnamon Rolls


 

Step One: As always- assemble the troops! Preheat the oven to 300 degrees.

Note: For most of my recipes, I use my standing kitchenaid mixer.  For this one however, I use a hand-held mixer.  You need to beat the ingredients really well (per the BC pound-cake method) and I feel like using the hand-held mixer gives you more control.

Step Two: Mix the dry ingredients together in a bowl and set aside.

Step Three: Beat the soft butter for one minute. Then, slowly add the sugars a little at a time while mixing for about 1-2 minutes after each addition, for up to 10 minutes.

Step Four: while still mixing, add in 1 egg at a time mixing each egg in for 1 minute.  Finally, add in the vanilla until combined. You should have a gorgeous smooth mixture like below:

Step Five: Add in half of the the dry ingredients, mix then add the other half.

Step Six: Mix in up to 1 cup of mini chocolate chips. I prefer the minis but you can get creative here! PB chips would also taste real good! img_0024

Step Seven: Take a moment and lick the spatula – NO I DON’T CARE ABOUT THE RAW EGGS THANK YOU VERY MUCH!


Step Eight: Prepare the bundt pan by coating with crisco and flour. I use a small baggy over my hand and smooth the crisco all over the pan. Then, put a few spoonfuls of flour in and shake it around until covered. You could use non-stick spray but when I did that my cake did not come out of the pan- equally as delicious- less pretty- maybe you’ll have better luck!

Spread the batter into the pan:


Step Nine: Bake in the preheated oven for 70-90 minutes. Depending on your oven you’ll just have to monitor after the 70 minutes- check it’s done with a toothpick, if a few moist crumbs show on the toothpick or it comes out clean you know it’s done!

Step Ten: Let the cake cool in the pan set on top of a wire rack (to allow air flow underneath) for about 20 minutes. Then, take a shot of whiskey for courage and flip that baby over!! I usually find that putting my plate on top, screaming, and then flipping it over helps!

Make the icing and pour on top your gorgeous cake! Sprinkle with some remaining chocolate chips or even sprinkles for fun!!

ENJOY!


Breakfast

Cherry Scones

OK, I sort of feel like scones get a bad rep in this country… if you go to the UK, scones are synonymous with high tea and other delicious treats but here? If I mention scones to anyone they usually respond.. “Oh.. I don’t like scones.. they’re SO dry!?”  (that is actually a direct quote from my mother before I force fed her one of mine.. more of that later..)


Well, then I officially make it my sole mission in life (I’m lying) to change people’s minds about scones! Because they are OH so good, and another one of those really versatile foods: impress your friends at brunch, eat them in your pjs or serve them with coffee/tea!

For whatever reason- scones were one of the first thing I tried to master at baking 4-ish years ago when we were living in Savannah.  We’d just married and moved into a house I LOVED so we’ll blame nesting!  I stumbled upon a very basic scone recipe on allrecipe which can be found here . Well, my husband and I loved these so much I actually made them one night as a side with our dinner!! I felt so FANCY… I made SCONES from scratch good Lord watch out!  But, much to my dismay, I suddenly realized I couldn’t convince other people to try them because I was always met with “I don’t like them…they’re dry…” so.. you see.. I had no choice but to start forcing them on my house guests, like my poor parents!!

As I got more comfortable with the science of baking, I wanted to go back to this old favorite and see how I could amp it up a few notches! And that truly is the beauty of something like a scone- there are ENDLESS ways to customize and make it your own! And this cherry scone recipe is seriously delicious!! The cherries pop in the buttery layers and almond extract is a literal match made it heaven with cherries so the addition really takes the flavor to another level…. let’s get to it!


Cherry Scones

Yield: 8-10 scones – prep time: 25 minutes – bake time: 17 minutes

INGREDIENTS

3 cups all purpose flour

1/2 cup sugar

3 tbsp baking powder

1/2 tsp salt

3/4 cup cold butter

1 cup milk

1 egg, beaten

1/4 tsp almond extract

2 cup cherries, chopped

+1 extra egg for wash & coarse sugar for sprinkling

Before we start I need to tell you the name of today’s game: keep your ingredients cold!! When I used to read that in recipes I was like yeahhh suuure.. but no, it is so important especially when it comes to baking something like a scone.
When you bake something that has cold butter going into the oven, the butter melts and creates these wonderful pockets that make your finished product light and flaky! The second time I tested this recipe it was almost laughable because we don’t have AC and it was 90 degrees out (what was I thinking??) and I could barely keep the dough together because everything was so warm. Don’t suffer like I did- keep it cold!

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Step One: Preheat your oven to 425.  If you have a cherry pitter, you’re going to want to break that bad boy out! If you’re like most people… you probably don’t have one and this step will take a little longer.  You want to cut the cherries in half so that you can get the pit out and then chop the cherries roughly so they appear like the above. Set aside in the fridge until you need them.. the name of this game is to keep all of your ingredients VERY cold.

You could use frozen cherries if you wanted and thaw them out. You just don’t want them to be super watery- which I feel like can happen when dealing with frozen cherries so pat them down with a paper towel if neccisary!

Step Two: Combine the flour, sugar and baking powder in the large bowl attached to your standing mixer (if you have one) and whisk together with the paddle attachment

Step Three: Cut the butter into small cubes (smaller than dice) and with the mixer on medium, slowly add the butter into the bowl until it starts to incorporate with the flour.


Step Four: Measure your milk and then add the egg and almond extract into the measuring cup and whisk until the liquid is combined.  Slowly pour the liquid into the bowl with the mixer on low until it’s incorporated together with the dry ingredients and looks like this:


You’re going to handle the dough with your hands so it’s ok that it doesn’t come together in a ball. You don’t want to overmix the dough- that will result in a tough scone. This dough will be very sticky, so just flour your hands as you scoop it out and put it onto a floured surface :


Step Five: Kneed the dough gently so it comes together and fold it over on itself a couple times. This helps build layers of flakiness later! As best you can flatten the dough into a rectangle and pour the cherries on top. Gently press them into the dough:

Step Six: Gently roll the dough over itself a few times until it’s in a log like this:


Why do this instead of mixing the cherries in with the wet ingredients? The dough is thick and you’d really have to work it to get the cherries evenly distributed and the more you mix the dough the more dense it will become. This allows them to be throughout the dough without compromising the light flakiness we’re going for!! WIN!

Cut into 8-10 triangles and put on a greased or parchment lined baking sheet.


Look at those layers!! That’s exactly what you want!

Step Seven: Make an egg wash by beating 1 egg and a splash of milk and cover the tops of the scones with the wash. This will create a golden crust which will be a great contrast to the soft middle! Sprinkle on course sugar .. because why not!


Step Eight: Bake in the oven at 425 for 15-17 minutes. I give the range because ovens really vary so you’ll just want to watch and take them out when the tops are golden!

Look at these beauties!!!


ENJOY!

Breakfast

Naptime Banana Bread

Banana bread is one of my all-time favorite things to bake because it’s so versatile and delicious!  Not only is it perfect with coffee in the morning but it’s a great go-to snack anytime of day.  It’s also really easy to customize and make your own depending on what you have in your cabinet: have some nuts? throw them in! do you love dried fruit? it goes great in banana bread! want to make it more sinful? add some chocolate chips or nutella!! The possibilities are endless…. and oh so delicious…

I discovered this first hand when one of my great friends had her first baby while we were living in Savannah, GA.  The most obvious thing to make for a new mom is some sort of casserole dinner so I decided to go a different route and stick to breakfast- new Moms need to eat in the morning too!!  Banana bread seemed like the perfect solution for eating with one hand- feeding baby with the other and I ended up making three different versions for her. Each morning and afternoon I got a text thanking me for the fabulous bread!

Fast-forward two and a half years; this same friend is now the mom of a busy toddler and we were catching up the other week about life.   She said the recipes I posted on my blog looked great but she really wanted something she could whip up during naptime without wasting too much of her precious me-time!  She wanted a recipe that was:

  1. Fast
  2. Easy
  3. Minimal mess/dishes
  4. Something she could eat with her coffee

My response: Challenge Accepted!!!  Not only is this banana bread something you can have in the oven in less than 10 minutes, it also uses only ONE bowl.  You read that right– ONE bowl.  Read as: LESS DISHES!!  It’s also healthy!! Something she can feel good feeding to her family with no butter and oats for added nutrition!  While this is totally something you can make quick during naptime- it would also be a GREAT recipe to bake WITH your kids! They’d have a lot of fun decorating the top of the bread with the sliced bananas and did you know that dry oats are a great sensory item for small kids to play with? Create an indoor sand-table with oats and you won’t have to worry about them undoubtedly putting some in their mouth! LOL

I already had her test the recipe herself to be sure it exceeded expectations and it did!! I’m so glad she inspired me to create this recipe!  Without further delay.. round up your bananas!!

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Naptime Banana Bread

Yield: 8-10 slices – prep time: <10 Minutes – bake time: 40 minutes 

INGREDIENTS

1 cup of all purpose flour

1 cup of old fashioned oats (or quick, it really doesn’t matter)

1/2 cup of brown sugar

1/2 tsp salt

2 tsp baking powder

2 eggs

2 tbsp vegetable oil

1 tsp vanilla

3-4 extra ripe bananas


OK GET YOUR ONE BOWL READY!!!!

Step One: Preheat the oven to 350 degrees. Depending on how many bananas you’re using- mash up at least two and a half in a large bowl with a fork.  Make sure to reserve about one half a banana to slice and add on top before baking.

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Step Two: Crack in the two eggs and whip them in with the bananas.

Step Three: Add the vegetable oil, vanilla and brown sugar, mixing until smooth.

Step Four: Create a little pile of the dry ingredients on top of the wet: flour, salt & baking powder:

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Using your fork, gently mix the dry ingredients only (as best you can) so the salt and baking powder are one with the flour.  Then, mix the whole bowl together until smooth.

Step Five: Once the batter is smooth, add in the oats and mix until fully combined. You can do all of this mixing with one utensil & your hand, you don’t need a standing or hand-end mixer for this!

Step Five: Pour the batter into a greased loaf pan.  Add sliced bananas on top.

Note: pictured here I actually lined my loaf pan with parchment paper which just made it easier to pull out in the end- but you don’t have to do this if you don’t have parchment paper.  Pam will do the trick! Plus, you’re usually just eating the banana bread straight from the pan when it’s done anyways.. AMIRIGHT?

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Step Six: Bake at 350 degrees for 40 minutes and you. are. done! Clean that ONE bowl you have and Enjoy!!

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Breakfast

Overnight Cinnamon Rolls

OK…. these cinnamon rolls are seriously sooo delicious and also sooo easy to make- how great is that!? You can start them the day/night before and then awake to cinnamon rolls ready to pop in the oven- no early morning work required! I like the sound of that.

We have really great friends who live up in Seattle which IN TRAFFIC (oh.. there is always traffic..) can be quite a haul so when we spend the weekend together it’s usually an overnight or two at our place.  There are few things I love more than serving hot coffee, fresh fruit and a breakfast dish to friends at our dining room table as we recount the night before.  Given we usually like to have A LOT of fun when our friends visit I’m usually not in the best shape the next morning to whip up a warm brunch (thank you Prosecco…)  Enter: these overnight rolls.  Putting in a little bit of work the day before is going to be really worth it when you can have fresh ooey gooey cinnamon rolls within 45 min of waking.


Overnight Cinnamon Rolls

Yield: 12-14 rolls – prep time: 12- 16 hours – bake time: 30 minutes 

INGREDIENTS

Sweet dough:

3 1/2 cups of all purpose flour

1 package of instant yeast

1 tsp. salt

1/3 cup sugar

1/3 cup butter melted

1 1/4 cup milk warmed

Cinnamon filling:

1 tbsp. cinnamon

1 cup brown sugar

1/2 cup butter melted

Icing:

1/4 block of softened cream cheese

1 cup of powdered sugar

1-2 tbsp. cream

1/2 tsp. pure vanilla extract


Let’s get started….

Step one:  GET. EXCITED. Assemble the ingredients by placing your flour, sugar and salt in a standing mixing bowl with your milk, butter and yeast ready to go on the side.picture-1.jpg

It doesn’t take much to make the deliciously sweet and tender dough that will be the foundation of these rolls.  The dough can be in the fridge “overnight” for close to 16 hours so don’t worry about when to start the day before.  Just know you’ll need about 2 and a half hours of rise time and plan around that.

Step two: Heat your milk and melt your butter.

You want the milk to get just to the point where it would start simmering (scientific, I know).  Once the milk is heated, I add the butter right in so it melts within the milk.  You can keep the milk on the heat at this time but make sure it doesn’t start to  really simmer or boil.

Once the butter is melted, let the mixture sit for 1-2 minutes.

Step three: Add the yeast packet into your dry ingredients and pour in the milk & butter mixture.

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Step four: Using the dough hook (looks literally like Captain Hook’s hook and I’m starting to wonder if he baked with it for all the other Pirates? Probably not because he was a massive grump) mix the dough on medium speed until all of it has pulled away from the sides of the bowl and come together like this:

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Then throw that bad boy on your counter with a dusting of flour underneath to keep it from sticking:

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Step five: Knead the dough like it’s your job!! It is seriously such a workout kneading dough that you may be sore the next day… not that that happened to me or anything…

Knead the dough for about 5-8 minutes until it looks smooth  and gorgeous like this:

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While we’re here let me tell you about this dough… at this point you could use it in really any way you want.  It’s the perfect “sweet bread dough” for things like monkey bread, sweet dinner rolls, etc.. I’m going to call it my “accidental sweet dough” because I came up with the recipe accidentally.  I read through about 4-5 different recipes and decided what I wanted to try from each one.  After I finished and it passed the taste test with my husband I went back to make sure I recorded the recipe correctly and I noticed something!!! I’d forgotten to add two eggs like I originally planned… whoops! We agreed they must not have been that important LOL  maybe one day I’ll do a comparison but for now.. carry on!!

Step six: Place the dough ball in an oiled bowl and cover with a dish towel or loose plastic wrap.  Put somewhere warm or leave on your counter for two and a half hours.

Step seven: Once two and a half hours has passed the dough should have doubled in size.  Give it a good PUNCH:

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Then turn it out onto a lightly floured surface.

Step eight: Using a lightly floured rolling pin (if you don’t have one of these you can use a wine bottle– now, I KNOW you have one of those…) roll the dough into a large rectangle:

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OK so this is more of an oval….ish than a rectangle but you get the idea!  IMPORTANT NOTE: the thinner you roll the dough the more the cinnamon & sugar is going to shine.  Keeping the dough a bit thicker will make for a doughier cinnamon roll- both are fabulous so just decide what you’re looking for and roll accordingly!!

Step nine: Melt a stick of butter and spread all over the dough until covered- you may not use all of the butter but if you do I am NOT judging.  Then, sprinkle on the cinnamon & sugar mixture until the entire face of the dough is covered minus the outer edge.  You may be left with a little bit of cinnamon & sugar which is fine- I like to save it then sprinkle on top before baking.

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Step ten: Begin on one of the long ends of the ovactangle (see what I did there?) and very tightly roll into a long log.  Pinch to seal at the edge with your fingers and then using a serrated knife slice the log into rolls:

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Place as many rolls as you can fit (extras can be frozen and baked another time) into a greased baking dish, cover with plastic wrap and put in the fridge overnight.

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Step eleven: Wake up and get excited for cinnamon rolls!!! Once the overwhelming excitement passes and you are able to begin, grab the cinnamon rolls and put them somewhere warm until they rise up and get puffy.  If you are like me and have an un-insulated attic and it’s summertime- the attic is the perfect  place to let the rolls rise!!!  IF NOT.. you can put your oven on the lowest heat settings (remove the plastic!!) and let them rise in there.  They are done rising when they go from looking like this:

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to this:

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Step twelve: If you had extra cinnamon sugar from the day before, sprinkle on top now.  Pre-heat the oven to 350 degrees and once preheated put the rolls in for 30 minutes.

Step thirteen: Enjoy the amazing smell filling your kitchen!!!!  But while you do- let’s make the icing.  Using a hand-held mixer, beat the softened cream cheese, powdered sugar, cream & vanilla until smooth. Set aside until the rolls are done.

side note: Icing can be intimidating to make but if you find it gets too thick, just add a splash more cream (milk also totally works) and if its too watery you can add more powdered sugar!

Step fourteen: The GRAND FINALE!! Once the rolls are done, pull them out of the oven and cover with all the icing.  Oh, and.. DIG IN!!!

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