Jammie Sunday yumminess

Cinnamon Rolls
1/2 c. oil
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar

Cream cheese frosting:
8 oz cream cheese, room temperature
3 T butter
½ tsp. vanilla
2 - 2 ½ c. powdered sugar

In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved.  Cover and let stand in warm place for 15 minutes.  Yeast will grow rapidly.

Blend eggs into yeast mixture.  Add salt to sifted flour.  Gradually add to yeast mixture to make soft dough.

Knead dough for 5 minutes on lightly floured surface.  Roll dough into rectangular shape until about 1/4 inch thick.

Brush dough with melted butter.  Combine sugar and cinnamon.  Sprinkle over dough.

Carefully roll up dough and cut into 1 inch slices.  Place in 2 greased 8 X 8 rectangular pans.  Let rolls rest for 10 minutes.

Bake at 425 F for 10 - 15 minutes until golden brown.  While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting.  Spread frosting on warm rolls before serving.

Pumpkin Cinnamon Rolls

Taken from here

Dough:

1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

Filling:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

Cream Cheese Frosting:
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

Directions:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done!).

3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

Quick Cinnamon Rolls

1/2 c. oil
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar

In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved.  Cover and let stand in warm place for 15 minutes.  Yeast will grow rapidly.

Blend eggs into yeast mixture.  Add salt to sifted flour.  Gradually add to yeast mixture to make soft dough.

Knead dough for 5 minutes on lightly floured surface.  Roll dough into rectangular shape until about 1/4 inch thick.

Brush dough with melted butter.  Combine sugar and cinnamon.  Sprinkle over dough.

Carefully roll up dough and cut into 1 inch slices.  Place in 2 greased 8 X 8 rectangular pans.  Let rolls rest for 10 minutes.

Bake at 425 F for 10 - 15 minutes until golden brown.  Frost with sugar glaze while warm.


Sugar Glaze
2 c. powdered sugar
1/4 c. hot water or milk
1 tsp. butter
1/2 tsp. lemon flavoring

Mix ingredients together until well blended.  Spread over cinnamon rolls.

Salted Vanilla Caramel Icing

1/2 c. caramel, chopped
2 Tbsp. heavy cream
8 Tbsp. unsalted butter, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. sea salt

Melt the chopped caramels with heavy cream in a small saucepan set over low heat.  Stir until smooth, then set aside to cool to lukewarm.

Place butter, powdered sugar, vanilla, and salt in the bowl of your stand mixer.  Beat on low speed for about 1 minute, just to combine.  The mixture will still be quite lumpy.

Add the cooled caramel to the butter/sugar in the bowl.  Beat on low speed for 1 minute to incorporate the caramel into the mix.

Increase the speed to high and beat the icing for 5 minutes.  You will see bits of caramel throughout the icing at first; these will melt into the icing over the long mixing time.

Spread the icing on cupcakes, cakes, brownies, and even cookies.  Add additional caramel on top if desired.  Store leftover icing in the fridge for up to 1 week.

Makes about 4 cups icing

Cinnamon Rolls

The Roll:
3 1/4 tsp. dry yeast
1/4 c. warm water
1/2 c. butter
1/3 c. sugar
1 1/2 tsp. salt
1 c. milk
1 egg
4 - 5 c. flour
softened butter
brown sugar
cinnamon

Place warm water and yeast into the Bosch and allow to sit for 10 minutes.  While the yeast/water is doing its thing, scald milk (about 3 - 4 minutes in my Jerusalem microwave).  While the milk is scalding, place butter, sugar, and salt in a bowl.  Pour scalded milk over butter, sugar, salt and stir until butter is mostly dissolved.  Cool mixture to warm before pouring into the Bosch with water and yeast.  Mix together.  Add egg and mix again.  Begin adding flour 1 - 2 cups at a time, beating after each addition.  Dough should be soft yet firm enough to handle.  Place dough into a well-oiled bowl, cover and let rise for 1 1/2 hours.

If the recipe has been doubled, divide dough in half.  Roll dough out into a rectangle.  With hands, smear softened butter over the entire top of dough.  Sprinkle cinnamon and then sprinkle brown sugar over the entire dough.  Roll up jellyroll fashion, pulling tight as you roll.  Cut into rolls (makes 24).  Place rolls into a greased pan, cover, and allow to rise again until they have reached desired size.  Cook at 350 for about 15 minutes.  Cool before frosting.