Breads, Breakfast, Yeast Breads

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

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

Breads, Breakfast, Yeast Breads

Carrot Cake Sweet Rolls

A box carrot cake mix is the beginning for this idea. A carrot cake mix made into sweet roll dough with cinnamon sugar filling and cream cheese frosting, I think they are yummy!

Carrot Cake Sweet Rolls

Carrot Cake Sweet Rolls:
1¼ cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 box carrot cake mix
1 Tbl oil
2½ cups flour
3/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1/2-3/4 cup raisins

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, salt, and raisins; mix all together.  Knead.  Let rise 1 hour.  Knead lightly again, roll out to 18″x8″ rectangle. Spread butter over dough. Stir together sugar, brown sugar, and cinnamon; sprinkle over butter. Roll up from long end to long end, pinch seam.  Cut into 12 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 375° oven for 18-20 minutes. Cool to just warm and spread with frosting.

Cream Cheese Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 tsp vanilla

With electric mixer, whip cream cheese, powdered sugar, and vanilla.

Carrot Cake Sweet Rolls 2Carrot Cake Sweet Rolls 3      Carrot Cake Sweet Rolls 4

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Cakes

Carrot Cake with Cream Cheese Frosting

I celebrated my birthday…a big birthday…50! My mom made her Red Velvet Cake, a tradition. This carrot cake recipe is the cake my daughter made for me, yes, two cakes! I am feeling so grateful for an amazing family and all the fun times we have together. Also grateful my daughter and my mother have such incredible baking abilities, I had a piece of each cake, so good! Here’s to another 50!

Carrot Cake with Cream Cheese Frosting

IMG_0789

Carrot Cake:
2 cups sugar
1½ cups oil
4 eggs
1 cup flour
1 cup wheat flour
2 tsp baking soda
1 tsp salt
1 Tbl cinnamon
2 tsp vanilla
3 cups grated carrots
3/4 cup chopped pecans
3/4 cup apple sauce
3/4 cup coconut

Preheat oven to 350°. Combine sugar and oil. Add eggs and mix well. Sift flour, wheat flour, soda, salt, and cinnamon. Add to sugar mixture. Add vanilla and grated carrot. Fold in pecans, applesauce, and coconut. Spray and flour two 8″ or 9″ round cake pans. Pour cake batter into cake pans, dividing evenly. Bake 45 minutes or until pick inserted in center comes out clean.

Cream Cheese Frosting:
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 lb powdered sugar
1-2 tsp vanilla

with electric mixer, whip together butter and cream cheese. Add powdered sugar and vanilla. Frost completely cooled cake. A great recipe from a book called Worldwide Ward Cookbook.

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Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

I love carrot cake! These cupcakes are so moist and delicious, recipe from realsimple.com

Carrot Cake Cupcakes

Carrot Cake Cupcakes 1

Carrot Cake Cupcakes:
1 cup pecans
1½ cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1 cup dark brown sugar
1/2 cup canola oil
1 large egg
3/4 pound carrots, coarsely grated (about 2 cups)

Preheat oven to 350°. Spread pecans on rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop. Line 12 cup muffin pan with paper liners. Whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg in large bowl; set aside. In medium bowl, whisk together brown sugar, oil, and egg; fold in carrots and ½ cup of the pecans. Add carrot mixture to flour mixture and mix until just combined and evenly moistened (do not overmix). Divide batter evenly among muffin cups. Bake 20 to 25 minutes until center is set. Cool completely before frosting.

Cream Cheese Frosting:
1 (8 oz) cream cheese, room temperature
4 Tbl butter, room temperature
1/2 tsp vanilla
pinch salt
1½ cups powdered sugar

Beat cream cheese, butter, vanilla, and salt with electric mixer until smooth. Gradually beat in powdered sugar, beating until smooth. Refrigerate frosting until slightly stiffened, 20 to 30 minutes. Frost cupcakes and top with remaining pecans.

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