Cinnamon Rolls and Icing

Ingredients

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour 
3 teaspoons instant active dry yeast  

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes.

Cover the bowl with plastic wrap and let rest for 10 minutes.

After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

           

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

           

TWO OPTIONS:Refrigerating or Freezing Unbaked Cinnamon Rolls: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.   If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking. Bake Immediately After Making: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.  Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.   Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great! 

Yields 15 cinnamon rolls.

 CINNAMON FILLING: 

1/2 cup butter, melted or softened

1 cup firmly-packed brown sugar

4 to 5 tablespoons ground cinnamon

3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).

BUTTER FROSTING: 

2 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1 cup powdered (confectioners) sugar

1/2 teaspoons pure vanilla extract

1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Brownie surprise cupcakes

Ingredients

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil (or pureed black beans)
• 1/4 cup water
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons canola oil (or applesauce)
• 1 1/3 cups water
• 3 egg whites

Directions

Preheat an oven to 350 degrees. Line muffin cups with paper liners.

Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated set aside.

Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. 

Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Blueberry muffins with streusel topping

Now, before you start on your muffins... 

The trick (and there really is a trick) to making incredible muffins has to do with the mixing part. Read all of these directions through first, before you start doing anything, so you'll know what you're supposed to do.

First, preheat the oven to 400. Preheating is important -- the muffins should go into a fully preheated oven.

In the SMALLER bowl, put all of your wet ingredients -- 

In the LARGER bowl, put all of your dry ingredients and mix them with your large spoon. Make sure your ingredients are fully incorporated -- that is, you want the baking powder to be completely distributed through the flour.

Now here's the part nobody seems to point out: add your wet ingredients to your dry ones -- and fold them carefully with a few swift strokes. This is incredibly important. DON'T OVERMIX! There will even be places where the flour is still dry. I fold about 8 or 10 times -- carefully -- but the mixture will look lumpy and "not quite" fully mixed together. This is the way they're supposed to look.

If you mix it till it is the consistency of cake batter, you've gone too far and you'll end up with simply average muffins. Yeah, they'll still be good... but this recipe is for making *incredible* muffins.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F and Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

You can use fresh or frozen blueberries in this, just make sure to thaw if frozen. Itll turn your batter a shade of purple...but doesn't bother me because they still taste great!

I doubled this recipe and ended up with 18 BIG muffins...If you do decide to double only double the batter part, not the streusel, there is enough of that to go around. And these muffins are great even without the streusel if thats not your cup of tea! But no matter how you like em, these are the best!