Apple Butter Cinnamon Chip Sweet Rolls

Another twist on sweet rolls. Cinnamon chips in the sweet roll dough, rolled up with sweet apple butter on the inside. I remember having peanut butter & apple butter sandwiches growing up, yum. Hmmmm…maybe next time I will make peanut butter glaze.

1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
3/4 cup cinnamon chips
1/2 cup apple butter
3 Tbl sugar
1 tsp cinnamon

In bowl of electric mixer, sprinkle yeast over warm water. Add the 1/2 cup sugar, oil, and 1 cup flour. Mix until well combined.  Add remaining flour, salt, and cinnamon chips. Knead. Let rise until doubled. Mix the 3 Tbl sugar and the 1 tsp cinnamon together in small bowl. Roll out dough to 18″×10″ rectangle. Spread apple butter over dough then sprinkle cinnamon sugar mixture over apple butter. Roll from long end to long end (as rolling, lift up and over the filling so filling is not pushed off the dough), pinch seam.  Cut into 12 1½-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 350° oven for 2-30 minutes.  Cool slightly and spread with sweet roll glaze.

Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk

Stir powdered sugar into melted butter, add milk to make desired spreading consistency.

One Year Ago Today: Cream Cheese Onion Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Sausage & Potato Breakfast Casserole

I am not big on breakfast, I rarely eat in the morning. Yes, they (don’t know who they are) say it’s the most important meal of the day. I figure if I am not hungry, why consume the calories? But, on rare occasions when I do eat breakfast, I love something like this sausage and potato breakfast casserole. Anything with sausage in it is usually alright with me, add peppers and green chilies that’s even better. Add mushrooms, tomatoes, substitute a different cheese, use ham or bacon instead of sausage, add different spices…make it your way.

2 Tbl olive oil
1 lb ground sausage
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 bag frozen hash browns with peppers
1 can green chilies
1 cup cottage cheese
2 cups shredded sharp cheddar cheese
8 eggs
1 tsp salt
dash white pepper
1 Tbl dried basil leaves
1 Tbl dried parsley flakes

Preheat oven to 350°. Brown sausage in olive oil, drain. Add onion and peppers to skillet, cook until veggies are tender, remove from heat. In large bowl, combine hash browns, green chilies, cottage cheese, and shredded cheese. Stir in sausage mixture, Spread into sprayed 9″x13″ baking pan. In another bowl, whisk together eggs, salt, pepper, basil, and parsley, pour over potato mixture in pan. Bake for 50-60 minutes, until egg is set. Remove from oven and let sit 10 minutes before serving. Can be put together the night before, covered, refrigerated, and baked in the morning. Keep leftovers in the fridge, it is delicious warmed up in the microwave the next day.

One Year Ago: Orange Cranberry Scones with Orange Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Lemon Cream Cheese Brunch Cake

Cake for breakfast…NO! We are having brunch…ANYTHING GOES! Something about calling a mid morning meal brunch seems to open up a whole new world of options, everything is acceptable fare. Love it, now please pass the brunch cake!

Cream Cheese Layer:
8 oz cream cheese, room temp
¼ cup sugar
½ tsp vanilla

Lemon Cake Batter:
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
4 Tbl butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/4 cup lemon juice
fine zest of 1 lemon
1 cup sour cream

Lemon Glaze:
2 Tbl butter, melted
1/2 cup powdered sugar
1 Tbl lemon juice

Preheat oven to 350°. Spray and dust with flour a 7”x11” or 9”x9” baking pan, set aside. With electric mixer, whip together cream cheese, sugar, and vanilla to make the cream cheese layer, set aside. In medium bowl, stir together flour, baking soda, baking powder, and salt. In large bowl, cream butter and sugar with electric mixer. Add eggs one at a time, mixing thoroughly. Add vanilla, lemon juice, and lemon zest. To this creamed mixture add flour mixture alternately with sour cream, mix well. Spoon half of cake batter into prepared pan and spread evenly. Spoon cream cheese mixture on top of batter, gently spread. Spoon remaining cake batter over cream cheese layer, spread evenly. Bake for 38-40 minutes or until set in center and pick inserted in center comes out clean. Cool. Mix together lemon glaze and drizzle over top of cake.

One Year Ago: Chocolate Chip Cream Cheese Cranberry Bars

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Blackberry Sweet Rolls

I can never get enough sweet rolls. This recipe is regular homemade sweet rolls with blackberry pie filling over the top. Try raspberry or lemon, whatever you are craving.

 
1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 can (21 oz) blackberry pie filling

In bowl of electric mixer, sprinkle yeast over warm water.  Add the 1/2 cup sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.  Mix the 1/4 cup sugar, the 1/4 cup brown sugar, and cinnamon together in small bowl.  Roll out dough to 18″×8″ rectangle.  Spread butter over dough then sprinkle cinnamon sugar mixture over butter.  Roll from long end to long end, pinch seam.  Cut into 12 1 1/2-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan.  Cover and let rise until doubled.  Spoon blackberry filling evenly over the top of the 12 rolls.  Bake in preheated 350° oven for 25-30 minutes.  Cool slightly and drizzle with sweet roll glaze.

Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk

Stir powdered sugar into melted butter, add milk to make drizzle consistency.  I put in plastic bag, snip corner to make small hole and drizzle.

One Year Ago:  

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Raspberry Coconut Muffins

Time for a MUFFIN!

1¼ cups flour
2 tsp baking powder
1/4 tsp salt
1/4 cup shredded sweetened coconut
1/4 cup butter, softened
2/3 cup sugar
1/4 cup oil
1 egg
1/2 cup milk
1 tsp vanilla
raspberry preserves

Preheat oven to 350°. Place 6 cup muffin tray on perforated sheet, or spray 6 muffin cup pan with non-stick spray. In large bowl whisk together flour, baking powder, salt, and cocont, set aside. In medium bowl cream butter and sugar. Mix in oil, egg, milk, and vanilla. Add wet ingredients to dry ingredients and mix just until combined. Spoon 2 tablespoons batter into each muffin cup. Drop one rounded teaspoon of raspberry preserves in center of batter in muffin cup. Spoon remaining muffin batter over top of preserves, dividing evenly. Prepare coconut crumb topping…

2 Tbl flour
2 Tbl brown sugar
2 Tbl chopped shredded sweetened coconut
1 Tbl butter, cold

In small bowl stir together flour, brown sugar, and coconut.  Cut cold butter into mixture to make coarse crumbs.  Scoop rounded tablespoon of mixture onto batter in each muffin cup.  Bake for 25 minutes until center is set.  Cool in pan for 10 minutes, remove to wire rack to finish cooling.

One Year Ago Today: Chocolate Oat Snack Cake

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sticky Pecan Cinnamon Roll Bundt

I think it is the cold weather that leads me to dwell on cinnamon rolls. So, here we are, another luscious way to make and consume one of the most wonderful of comfort foods.

Cinnamon Roll Dough:
¼ cup warm water
2¼ tsp dry yeast
3 Tbl sugar
¾ cup warm water
1 Tbl oil
1 tsp vanilla
3 cups flour
1 tsp salt

Sticky Pecan Topping:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup light corn syrup
1/4 cup chopped pecans
1/2 tsp cinnamon

Cinnamon Filling:
3/4 cup brown sugar
2 tsp cinnamon
1/8 tsp salt
¼ cup butter, softened

In mixer bowl, sprinkle yeast over warm water and sprinkle sugar over yeast. Let sit until foamy. Add the 3/4 cup warm water, oil, vanilla, remaining flour, salt.  Mix to well combined and knead. Let rise until doubled.

Preheat to 350°. Mix topping ingredients and spoon into bottom of well sprayed bundt pan. Mix brown sugar, cinnamon, and salt. Roll out dough to about a 20″×10″ rectangle.  Spread butter over dough and sprinkle all cinnamon filling evenly over dough, press down.  Roll from one long end to other long end, pinch seam. Lay dough around the bundt in a ring, pinch ends together.

Bake for 25-35 minutes, I use a thermometer and take from oven when internal temperature reaches 200°. Cover with foil part way through baking in begins to get too brown. Cool on wire rack in bundt for 10 minutes. Put serving plate over bundt pan and invert. If some of the topping stays in pan, spoon onto top of cinnamon roll bundt. Cool a few minutes and slice.

One Year Ago: Carmelitas

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Chocolate Chocolate Chip Cinnamon Rolls

Some might think I am crazy, but I felt the need to somehow make one of my favorite “comfort foods” even more comforting. ;o) Or maybe just more fattening. Well, here we have it…chocolatetized cinnamon rolls. You be the judge. In my judgement, I think you might want to try it!

Chocolate Roll Dough:
1 cup milk
2 Tbl butter
2¼ tsp (1 pkt) dry yeast
1/4 cup sugar
3 cups flour
1/4 cup unsweetened cocoa
1 tsp salt

Warm milk and butter to 110° in microwave. Pour into bowl of mixer. Sprinkle yeast over warm milk mixture. Sprinkle sugar over yeast and let sit for 10-15 minutes. Add flour, cocoa, and salt, mix well and knead. Turn into sprayed bowl, cover, and let rise in warm place for 45 minutes.

Chocolate Chocolate Chip Cinnamon Filling:
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 Tbl unsweetened cocoa
6 Tbl butter, softened
1/2 cup mini semisweet chocolate chips

In small bowl, stir together sugar, brown sugar, cinnamon, and cocoa. On floured surface, roll out dough to 18″x10″ rectangle. Spread softened butter evenly over dough. Sprinkle filling evenly over butter. Sprinkle mini chocolate chips evenly over filling and gently press down. Roll up from long end to long end, pinch seam. Cut into 12 1½” rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan. Cover and let rise until doubled (about 30 minutes). Bake in preheated 375° oven for 15-20 minutes.

Cinnamon Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over warm cinnamon rolls.

One Year Ago: Coconut Pecan Cinnamon Chip Oatmeal Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Maple Pecan Cinnamon Rolls

Cinnamon rolls using a quick bread instead of a yeast bread, I like it. So did my husband and sons. Recipe from bakingdom.com.

  

Cinnamon Filling:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup chopped pecans
2 tsp cinnamon
1/8 tsp salt
1 Tbl butter, melted

Combine brown sugar, sugar, pecans, cinnamon, and salt in medium bowl. Add melted butter and stir with fork. Set aside.

Dough:
3 cups flour
3 Tbl sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
6 Tbl butter, melted
1/3 cup maple syrup

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in lightly floured bowl, cover, and chill for 20 minutes. Preheat oven to 425°. Spray a 9″ square pan with non-stick spray. Roll out chilled dough into a rectangle about 18″ X 8″ on floured surface. Brush 2 tablespoons of the melted butter over dough. Pour cinnamon filling over dough and spread evenly, leaving about a 1/2 inch along one long edge. Press filling down to pack it on the dough.

Roll up to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit, use flour and spatula to help). Pinch seam closed and lay seam side down. Cut into 9 even pieces (about 2″ each), and transfer to prepared pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23 minutes, until golden brown.

Maple Icing:
2 Tbl butter, softened
3 Tbl maple syrup
1 to 2 tsp milk
1 cup powdered sugar

In medium bowl, cream butter and maple syrup, add powdered sugar. If too thick, add a teaspoon or so of milk to make drizzle consistency. Allow cinnamon rolls to cool in the pan for about 5 minutes. Pour icing over rolls. Serve warm.

One Year Ago Today: Almond Poppy Seed Muffins with Walnut Streusel

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Graham Pecan Muffins

Something warm and fragrant on a cold day, comfort food.

Streusel:
3 Tbl brown sugar
3 Tbl graham cracker crumbs
2 Tbl flour
1/2 tsp cinnamon
1/2 cup finely chopped pecans
3 Tbl butter, softened

Preheat oven to 375°. Mix brown sugar, graham cracker crumbs, flour, cinnamon, and pecans.  Cut softened butter into dry ingredients, set aside.

Muffin Batter:
1¾ cups flour
1 cup sugar
1/2 cup fine graham cracker crumbs
1/2 cup finely chopped pecans
1 Tbl baking powder
½ tsp salt
1/2 cup butter, melted
1 cup milk
1 egg
1/2 tsp vanilla

In large bowl, combine flour, sugar, graham cracker crumbs, pecans, baking powder, and salt. Melt butter in small bowl, set aside. In another small bowl mix milk, egg, and vanilla, add to dry ingredients. Add melted butter also, and stir just until combined. Spray 12 cup muffin pan with non-stick spray or use Demarle Muffin Tray (no spray necessary). Evenly distribute half the batter among the 12 muffin cups. Sprinkle a scant tablespoon of streusel mixture in each muffin cup over batter, press down gently. Evenly distribute remaining batter in each muffin cup. Sprinkle remaining streusel evenly over top, press down gently. Bake 20 minutes, or until center of muffins are set.

One Year Ago:  Cheesy Rice & Bean Dip 

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Eggnog Cream Cheese Sweet Rolls

I believe I have told you how much I love eggnog.  Well, this recipe comes from that love.  The sweet roll pictured below is gone and I sit full and happy as I write this post. ;0)

Eggnog Sweet Roll Dough:
1¼ cups eggnog, very warm (110°)
2¼ tsp (1 pkt) dry yeast
1/3 cup sugar
2 Tbl oil
3¼ cups flour
1¼ tsp salt

In mixer bowl, sprinkle yeast over warm eggnog.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise one hour.

Filling:
6 oz cream cheese, softened
1/2 cup brown sugar
1 Tbl eggnog
1/2 to 1 tsp rum extract (optional, I used 1 tsp)

Mix filling ingredients together.

Roll out dough to about 18″×10″ rectangle.  Spread filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 even pieces (I use thread, place under dough, cross ends over and pull quickly through dough).  Place in sprayed 13″×9″ pan.  Cover and let rise 30-40 minutes.  Bake in preheated 350° oven for 25 minutes or until golden.  Let cool to just warm and frost with eggnog frosting.

Eggnog Frosting:
2 Tbl butter, softened
2 cups powdered sugar
4 Tbl eggnog

Whip frosting ingredients with electric mixer.  Spread evenly over sweet rolls.

One Year Ago:  Chocolate Peanut Butter Cup Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.