Cinnamon Rolls

Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes

Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Paige's opinion: These were soo good when we had them for Christmas Morning. They hit the spot!

Traditional Conference Cakes

Conference Cakes AKA Danish Coffee Cake

2 C scalded milk
3/4 C sugar
2 beaten eggs
1/2 C butter
2 tsp yeast
5-6 C flour

Mix milk, butter, sugar, and yeast. Let sit 15 minutes. Add eggs then add flour, one cup at a time. Roll out about 1/2 inch thick. Melt shortening and brush on top, then sprinkle with sugar. Cut into odd & different shapes. Bake at 375* for 15-20 minutes. Serve warm with homemade real whipping cream and hot cocoa. You can also add "belly buttons" before baking by pinching brown sugar and melted butter inside some of the cakes.

Paige's opinion: These too are a "wow" factor. As a tradition in my family we would have these for General Conference Sunday hence the name "Conference Cakes" they are rich & sweet enough for a bi-yearly tradition. Oh soo yummy. Don't be lazy either. Make sure you use "REAL" whipping cream.

Buttermilk Caramel Syrup

Buttermilk Caramel Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla

In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.

Paige's opinion: Oh. My. Goodness. You will never EVER buy store bought syrup after having this. If it wasn't filled with such "goodies" I would probably be caught drinking this.