Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Chicken Salad Sandwiches

I have never been a fan of chicken salad. I dont like all of the things people put in them. But my husband LOVES chicken salad. So I decided to try and make some myself and it was amazing! I put mine on these Lion House Rolls I made the other day. So good!!

I only put grapes and celery in mine but feel free to add in almonds or whatever else you enjoy in your chicken salad. Just be sure to adjust the amount of celery and grapes to compensate cause the chicken ratio is just about perfect!

Chicken Salad Sandwiches
Recipe Adapted From: LiveEatCraft.com

2 cups cooked Chicken, shredded
1 1/2 cups Red Grapes, halved
2 1/2 cups Celery, chopped
1/2 cup Miracle Whip
2/3 cup Mayonnaise
1/4 teaspoon Garlic Powder
1/2 teaspoon Salt

1. In a small bowl combine the miracle whip, mayo, garlic powder, and salt. Mix well.

2. In a large bowl combine the chicken, grapes, and celery. Add the dressing and stir to combine. Refrigerate for and hour or two before serving. Serve on rolls, croissants, or bread.

Lion House Rolls, Guest Post at Sawdust and Embryos

I am doing my monthly guest post over at Sawdust and Embryos.
Go over and see how easy it is to make soft and fluffy homemade rolls.
You won't ever be satisfied buying them at the store again! Click here to get the recipe!

Caramel Popcorn Cookies and Secret Recipe Club

Have you ever heard of popcorn cookies? I hadn't. Well not until I was assigned the spectacular blog Food Babbles for the Secret Recipe Club this month. The authors name is Kate, she is a mom to 3 and she has lots of great people in her life who influence her cooking and baking, which is probably why all of her stuff is amazing!

I went on a search of her blog and found so many things to try, Salted Caramel Chocolate Cake, Cannoli Roulade, Dark Chocolate Espresso Chocolate Chip Brownies, and Lemon Curd Ice Cream, just to name a few. There are many many more recipes I will be going back to try!

I finally decided on these Caramel Popcorn Cookies because my Maycie's number one requested treat is caramel popcorn and I needed to do something different for my sake. As different as I thought this cookie would be it was delicious! Sweet, chewy, and caramel-y. I made them the way the recipe was written here and then I made a few changes to make them taste more caramel-y. Either way they are worth making, so go over to Food Babbles and check it out, you won't regret it!!

Caramel Popcorn Cookies
Recipe Adapted From: FoodBabbles.com

1/2 cup Brown Sugar
1/2 cup Butter, Room Temp
1 1/2 cups Caramel Popcorn, chopped and divided
1 large Egg
2 teaspoons Pure Vanilla Extract
3/4 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Quick Oats

1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or silpat mats.

2. In the bowl of a stand mixer, beat the brown sugar and butter on medium until light and fluffy. Add in 1/2 cup of the chopped popcorn and the egg. Beat until combined. Stir in the vanilla with a wooden spoon.

3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Add into the wet ingredients stir with your wooden spoon until just combined. Add in the quick oats and 1 cup of the chopped caramel popcorn and stir again until just combined.

4. Using a small cookie scoop put them on your prepared cookie sheet. Bake for 8-10 minutes. Let cool for 5 minutes on the cookie sheet and then move to a wire rack to continue to cool.

An InLinkz Link-up

Scotcheroo Muddy Buddies

Recently I became a little obsessed with Scotcheroos. There are so many flavors in one little treat, butterscotch, peanut butter, and chocolate. And what a better way to eat all of those delicious flavors than in my favorite snack! Sweet, crunchy, a mouthful of deliciousness.

Scotcheroo Muddy Buddies
Recipe Adapted from: CompleteRecipes.com

8 cups Corn or Rice Chex
1/2 cup Semisweet Chocolate Chips
1/2 cup Butterscotch Chips
1/3 cup Peanut Butter
1/2 cup Light Corn Syrup
1/4 cup Butter
1/4 teaspoon Pure Vanilla Extract
1 1/4 cups Powdered Sugar

1. In a medium saucepan over medium heat combine chocolate chips, butterscotch chips, peanut butter, corn syrup & butter, stirring constantly until the all of the chips are melted. Then stir in the vanilla.

2. In a very large bowl put in the chex. Pour the chocolate mixture over and mix until completely and evenly coated.

3. Pour the coated cereal into ziploc bags and add in the powdered sugar close and shake until coated.

Strawberry Ice Cream, Eggless

I was trying to think of what to do with my strawberries next and I started thinking about ice cream. I already have a recipe on here for Strawberry Cheesecake Ice Cream(which you should definitely go check out), but there is something so delicious about simple strawberry ice cream.

Its sweet, creamy, and has a pure strawberry flavor helped out just a bit by the vanilla. The next time you are in the mood to make ice cream, try this one!

Strawberry Ice Cream, Eggless
Recipe Source: AllRecipes.com

2 cups Heavy Cream
1 cup Whole Milk
1 cup Granulated Sugar
1/4 teaspoon Salt
1 1/2 teaspoons Pure Vanilla Extract 
2 cups Pureed Strawberries

In a large bowl mix together the milk, cream, and sugar. Stir until the sugar has dissolved. Add in the salt, vanilla, and pureed strawberries. Mix until well combined. Pour into your ice cream maker and follow the directions that came with it.

Strawberry Lemonade

Strawberries are finally starting to go down in price and I am so excited to start making more strawberry things! I have a long list of strawberry treats and dessert recipes ready. So get excited cause I am!!

This strawberry lemonade, its the perfect balance of sweet strawberries and tart lemons. Perfect for a hot summer day or in my case a warmish spring day cause I cant wait for summer.

Strawberry Lemonade
Recipe Adapted from: AlaskaFromScratch.com

Simple Syrup
2 cups Water
2 cups Sugar

Strawberry Puree
2 cups Strawberries, hulled and quartered
1 cup Cold Water

Lemonade
Zest of 1 Lemon
1 1/2 cups Lemon Juice, about 6 lemons freshly squeezed
1 1/2 cups Cold Water
2 cups Ice
Lemons and Strawberries for garnish

1. In a medium saucepan combine the water and sugar over high heat. Stir until the sugar dissolves completely. Remove from the heat and set aside. Place the strawberries and 1 cup of cold water in a blender and puree.

2. In a pitcher, add the lemon zest, lemon juice, 1 cup cold water, ice. Stir in the strawberry puree and the simple syrup. Taste and add more cold water if needed. Refrigerate until cold.