Oreo Cookie Cake

Dec 1, 2014 by

Ingredients

  • 28 Oreo cookies
  • 6 tbsp butter melted
  • 2 cups cool whip
  • 4 cups milk
  • 1 (8oz) cream cheese
  • 1 cup sugar
  • 2 (4oz) instant vanilla pudding

Instructions

  1. Crush cookies with rolling pin or use your food processor.
  2. Melt the butter and pour over the crushed cookies. Mix 1 cup of cool whip and the sugar with the cream cheese spread over the crushed cookies.
  3. Mix the pudding and milk and spread on top of the cream cheese mixture. Top it off with the remaining cool whip. Freeze and take out of the freezer 1 hour before use.

 

Oreo Cookie Cake

20 minPrep Time

20 minTotal Time

Yields 10

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Ingredients

  • 28 oreo cookies
  • 6 tbsp butter melted
  • 2 cups cool whip
  • 4 cups milk
  • 1 (8oz) cream cheese
  • 1 cup sugar
  • 2 (4oz) instant vanilla pudding

Instructions

  1. Crush cookies with rolling pin or use your food processor.
  2. Melt the butter and pour over the crushed cookies.
  3. Mix 1 cup of cool whip and the sugar with the cream cheese spread over the crushed cookies.
  4. Mix the pudding and milk and spread on top of the cream cheese mixture.
  5. Top it off with the remaining cool whip. Freeze and take out of the freezer 1 hour before use.
Cuisine: American | Recipe Type: Dessert
7.6.4
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3 Citrus Pound Cake

Jan 22, 2012 by

The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leavens were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

Ingredients

For the cake
1 grapefruit
1 lemon
1 lime
1/2 cup milk
1 tbsp grapefruit juice
1 1/2 cups unsalted softened butter
1 1/2 cups sugar
3 eggs
2 1/2 cups cake flour (If you don’t have cake flour, substitute 2 1/4 cups all-purpose flour)
1 vanilla bean
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the glaze
2 tbsp softened unsalted butter
1 tbsp reserved grapefruit juice
3/4 cup powdered sugar
grated grapfruit
lemon and lime peel.

Instructions

1.  Heat oven to 350F. Grease and flour 9 to 12-cup Bundt pan or 10-inch angel food cake (tube) pan. Set aside.

2. Grate peel from grapefruit, lemon, lime and orange. Place 2 tsp each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tbsp grapefruit juice. Mix well.

3. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled).

3. Stir together flour, baking powder, baking soda and salt in another small bowl. Combine gradually the dry flour mixture to the wet butter sugar egg mixture, alternately add the milk mixture, beating just until moistened after each addition.
4. Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
5. Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel, if desired.

 

3 Citrus Pound Cake

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

    For the cake
  • 1 grapefruit
  • 1 lemon
  • 1 lime
  • 1/2 cup milk
  • 1 tbsp grapefruit juice
  • 1 1/2 cups unsalted softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 1/2 cups cake flour (If you don't have cake flour, substitute 2 1/4 cups all-purpose flour)
  • 1 vanilla bean
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • For the glaze
  • 2 tbsp softened unsalted butter
  • 1 tbsp reserved grapefruit juice
  • 3/4 cup powdered sugar
  • grated grapfruit
  • lemon and lime peel.

Instructions

  1. Heat oven to 350F. Grease and flour 9 to 12-cup Bundt pan or 10-inch angel food cake (tube) pan. Set aside.
  2. Grate peel from grapefruit, lemon, lime and orange. Place 2 tsp each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tbsp grapefruit juice. Mix well.
  3. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled).
  4. Stir together flour, baking powder, baking soda and salt in another small bowl. Combine gradually the dry flour mixture to the wet butter sugar egg mixture, alternately add the milk mixture, beating just until moistened after each addition.
  5. Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
  6. Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel, if desired.
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Banana Pudding (not yo mama’s)

Jan 18, 2012 by

Banana pudding has a long history dating back to the 19 century, there isn’t much information available. What I did find is that bananas began to be marketed in the United States around the 19th century. Cooks were fascinated by this exotic fruit and began using them in existing recipes of cooked puddings and baked custards topped with meringue. A 1902 cookbook contains recipes for fried bananas, baked bananas, banana pudding, and banana cake in a section called Hawaiian recipes.

In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.

I personally do not care for the vanilla wafers so I use chessman cookies.

Ingredients

  • 2 pkgs. Pepperidge Farm Chessmen Cookies
  • 5 Bananas
  • 1/2 can condensed milk
  • 1 pkg. softened cream cheese
  • 1/2 tub cool whip
  • 1 pkg. instant vanilla pudding
  • 3 cup milk

Instructions

  1. Use a 9×11 pan. Put one layer of cookies on the bottom of the dish. And add the sliced bananas. Mix the milk with the instant pudding and put to the side. Next mix the softened cream cheese and the condensed milk. Combine the cream cheese/condensed milk mixture with the instant pudding. Then, fold the cool whip into that mixture. Pour the entire mixture over the bananas. Add another layer of cookies on top of pudding. Let chill 30 minutes before serving.

Not Yo Mamaâ??s Banana Pudding

40 minPrep Time

40 minTotal Time

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Ingredients

  • 2 pkgs. Pepperidge Farm Chessmen Cookies
  • 5 Bananas
  • 1/2 can condensed milk
  • 1 pkg. softened cream cheese
  • 1/2 tub cool whip
  • 1 pkg. instant vanilla pudding
  • 3 cup milk

Instructions

  1. Use a 9x11 pan. Put one layer of cookies on the bottom of the dish. And add the sliced bananas. Mix the milk with the instant pudding and put to the side. Next mix the softened cream cheese and the condensed milk. Combine the cream cheese/condensed milk mixture with the instant pudding. Then, fold the cool whip into that mixture. Pour the entire mixture over the bananas. Add another layer of cookies on top of pudding. Let chill 30 minutes before serving.
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Dutch Apple Cake

Jan 15, 2012 by

My sisters came to visit me last year and my sister Martha made this Dutch Apple Cake  for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

Ingredients

4 small apples (you need 3 1/2 but you can eat the rest)
1 cup sugar plus 3 tbsp
2/3 cup unsalted melted butter
4 eggs
2 cups cake flour
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp lemon extract
1 tbsp lemon juice
3 tbsp apricot jelly

Instructions

1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won’t stick to the bottom.

2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.

3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with 1/2 cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.

4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1 1/2 hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.

Dutch Apple Cake

My sisters came to visit me last year and my sister Martha made this for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

20 minPrep Time

1 hr, 30 Cook Time

1 hr, 50 Total Time

Author:

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Ingredients

  • 4 small apples (you need 3 1/2 but you can eat the rest)
  • 1 cup sugar plus 3 tbsp
  • 2/3 cup unsalted melted butter
  • 4 eggs
  • 2 cups cake flour
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 tbsp lemon juice
  • 3 tbsp apricot jelly

Instructions

  1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won't stick to the bottom.
  2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.
  3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with 1/2 cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.
  4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1 1/2 hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.
Cuisine: Dutch |
7.6.4
15
http://arrisje.com/dutch-apple-cake/

 

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Dutch Apple Pie

Jan 15, 2012 by

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.

Ingredients

For the crust:
300 gram self rising flour
200 gram unsalted butter
150 gram sugar
1 egg
For the filling:
1 kg tart apples (Jona)
50 gram vanilla sugar (Dr Oetker)
100 gram raisins
1-2 tsp cinnamon
breadcrumbs
1 beaten egg to glaze
Parchment paper

Instructions

1.  Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won’t turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).

3. Circle with a pencil around the spring form on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.

4.Roll 1/2 the dough out and put the crust in the spring form, don’t make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom’s recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.

 

Dutch Apple Pie

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

Author:

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Ingredients

    For the crust:
  • 300 gram self rising flour
  • 200 gram unsalted butter
  • 150 gram sugar
  • 1 egg
  • For the filling:
  • 1 kg tart apples (Jona)
  • 50 gram vanilla sugar (Dr Oetker)
  • 100 gram raisins
  • 1-2 tsp cinnamon
  • breadcrumbs
  • 1 beaten egg to glaze
  • Parchment paper

Instructions

  1. Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
  2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won't turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).
  3. Circle with a pencil around the springform on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.
  4. Roll 1/2 the dough out and put the crust in the spring form, don't make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom's recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.
Cuisine: Dutch | Recipe Type: Dessert
7.6.4
16
http://arrisje.com/dutch-apple-pie/

 

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Oliebollen

Dec 28, 2011 by

An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.

They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.

Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1/2 cup dark beer
  • 2 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple – peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners’ sugar for dusting

Instructions

  1. Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
  2. Soak the raisins in water, after they are plum take the raisins out of the water and stir the raisins and apple and beer in the flour. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It’s easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them while warm.

Olie Bollen

1 hr, 10 Prep Time

10 minCook Time

1 hr, 20 Total Time

Yields 20

Author:

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Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1/2 cup dark beer
  • 2 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple - peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners' sugar for dusting

Instructions

  1. Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
  2. Stir in the raisins and apple and beer. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It's easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them while warm.
Cuisine: Dutch | Recipe Type: Holiday/New Years
7.6.4
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Cinnamon Rolls

Dec 18, 2011 by

The first cinnamon roll was baked in Sweden where Oct. 4 is known as National Cinnamon Bun Day. There cinnamon rolls are social institutions that should not be missed, according to communityofsweden.com. They are commonly enjoyed during FIKA, a get-together with friends. Cinnamon rolls in Sweden are not as sweet and heavy as they are in the United States. In Sweden, the dough contains a hint of cardamom, a spice in the ginger family, and they are baked in muffin wrappers to make a more delicate treat

Cinnamon rolls are a popular breakfast food in the United States. Philadelphia-style cinnamon rolls date back to the 18th century. It contains honey, sugar, cinnamon and raisins. Although they are popular all over America, according to foodtimeline.org, they are often associated with Philadelphia and a coffee shop counter lined with sticky buns is still common in this city.

Ingredients

    For the dough:
1 packet dry yeast
1 cup warm water (100F-110F)
3/4 cup milk
1/2 cup buttermilk
3 tbsp. sugar
2 tbsp. unsalted butter room temp
5 cups all purpose flour
1 1/2 tsp kosher salt.
    For the filling:
3/4 cup unsalted butter room temperature
1 1/4 cups sugar
1/4 cup cinnamon.
For the icing:
8 oz. cream cheese softened
1 1/2 cups powdered sugar
1/4 cup heavy cream or milk
1 tsp orange zest, minced. optional

Instructions

1.  For this recipe you really need a Kitchen Aid Mixer. Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly. Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast.

2. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2 cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides.
3. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise.
4. Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Flour the counter and sprinkle flour on the dough. Press to release the air bubbles. Divide the dough in half.
5. Soften 3/4 cups butter in the microwave for 30 sec. Use a hand mixer to blend in the sugar and cinnamon, set aside. Spread half of the filling onto the dough. Roll the dough jelly roll style into a log. Cut the logs with Dental floss. Put them in the pans and let them rise again. Bake the rolls for 25 min or browned in a 350 F preheated oven. Cool the rolls for 10 min.

6. Frost with cream cheese icing.
7. Cream Cheese Icing: Beat together 8 oz cream cheese softened, 1 1/2 cups powder sugar 1/4 cup heavy cream, optional 1 tsp orange zest minced. Beat all ingredients together with a hand mixer until combined. Top warm rolls with the icing.

Cinnamon Rolls

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

    For the dough:
  • 1 packet dry yeast
  • 1 cup warm water (100F-110F)
  • 3/4 cup milk
  • 1/2 cup buttermilk
  • 3 tbsp. sugar
  • 2 tbsp. unsalted butter room temp
  • 5 cups all purpose flour
  • 1 1/2 tsp kosher salt.
  • For the filling:
  • 3/4 cup unsalted butter room temperature
  • 1 1/4 cups sugar
  • 1/4 cup cinnamon.
  • For the icing:
  • 8 oz. cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 1 tsp orange zest, minced. optional

Instructions

  1. For this recipe you really need a Kitchen Aid Mixer. Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly. Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast.
  2. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2 cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides.
  3. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise.
  4. Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Flour the counter and sprinkle flour on the dough. Press to release the air bubbles. Divide the dough in half.
  5. Soften 3/4 cups butter in the microwave for 30 sec. Use a hand mixer to blend in the sugar and cinnamon, set aside. Spread half of the filling onto the dough. Roll the dough jelly roll style into a log. Cut the logs with Dental floss. Put them in the pans and let them rise again. Bake the rolls for 25 min or browned in a 350 F preheated oven. Cool the rolls for 10 min.
  6. Frost with cream cheese icing.
  7. Cream Cheese Icing: Beat together 8 oz cream cheese softened, 1 1/2 cups powder sugar 1/4 cup heavy cream, optional 1 tsp orange zest minced. Beat all ingredients together with a hand mixer until combined. Top warm rolls with the icing.
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