House Favorite Cinnamon Rolls

 Cinnamon Roll Brioche Dough:

• 1/2 cup lukewarm water (not hot water)
• 1 teaspoon instant yeast
• 1 teaspoon kosher salt
• 1/2 cup butter, melted
• 2 eggs
• 3 tablespoons honey
• 2 1/2 cups flour + extra for dusting

Cinnamon Roll Filling:

• 3 tablespoons butter, melted
• 5 tablespoons white sugar
• 5 tablespoons brown sugar
• 1 teaspoon cinnamon

Cream Cheese Frosting:

• 2 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/3 cup powdered sugar
• 2 tablespoons milk (more as needed)
• 1/4 teaspoon vanilla extract
• small pinch of salt

INSTRUCTIONS

1. Make the dough: Start by adding the water and yeast to a bowl. Melt the butter, whisk in the honey, then the egg and salt. Add your butter mixture to the bowl, and then measure in the flour. Mix with a wooden spoon until combined. It will be messy, sticky, and loose – that is correct.
2. First rise: Cover loosely with plastic wrap or a damp towel, and let her rest at room temperature for 1-2 hours until the dough ball has puffed up and roughly doubled in size. I often turn on my oven to 200 degrees and place the dough bowl in close proximity to the fan to speed this process up.
3. Store in the fridge: Once the dough has doubled in size, gently reach in with your hand and pull the sticky dough from the edges of the bowl. This should somewhat deflate the dough – that’s great. Put the bowl in the fridge, covered with plastic wrap. It needs at least 3 hours in the fridge so the dough has time to chill and become easier to handle. Don’t try to work with it right after the first rise – chilling is necessary to make it workable. The dough can stay in the fridge for up to 5 days.
4. Assemble the rolls: Remove the dough from the fridge and coat the outside lightly with flour. Roll your dough ball out to about a 9×13 rectangle. This dough doesn’t like to be over-handled, and you don’t want to have to add a lot of extra flour – so work with it right out of the fridge.
5. Filling: Brush the rectangle with the melted butter and sprinkle with the sugars and cinnamon. You can use your hands to press it in and make sure it’s all evenly coated. 
6. Roll: Roll the dough up starting at the short side. Try not to over-handle the dough as it will become sticky. Once the log is rolled up, use floss or a very sharp knife to trim the uneven ends, and then cut the log into 8 equal rolls. Place the rolls in a 9-10 inch round baking dish or pie plate (another size could also work, I just like how they fit in a round pan with 7 around the outside and one in the center).
7. Second rise: Preheat the oven to 200 degrees and then turn it off. Cover the pan loosely with plastic wrap or a damp towel and let the rolls rest in the turned-off oven for 45 minutes. They should fit a little more snugly together in the pan at this point. Cute! Take them out and turn the oven back on to 350 degrees. Bake at 350 degrees for 20-22 minutes.
8. Prep the cream cheese frosting: Use an electric mixer to beat the cream cheese and butter until smooth and creamy. Mix in the powdered sugar, vanilla, and a little bit of milk at a time until you get a smooth glaze; then continue to beat with the electric mixer until you have a light and fluffy frosting.
9. Frost and enjoy: When they come out of the oven, give them a minute to cool. Then brush or spoon them with the frosting so it gets every crevice coated with gooey, drippy deliciousness.

(Source: https://pinchofyum.com/cinnamon-rolls#tasty-recipes-79646-jump-target)

Cinnamon Roll Cake

 

For the Cake:

• ▢1 1/2 cups flour
• ▢1/2 cup sugar 
• ▢2 teaspoons baking powder
• ▢1/4 teaspoon salt
• ▢3/4 cup milk
• ▢1 large egg
• ▢1 teaspoon vanilla 
• ▢1/4 cup butter, melted

For the Cinnamon Swirl:

• ▢1/2 cup butter , softened
• ▢1/2 cup brown sugar
• ▢1 Tablespoon flour
• ▢1 Tablespoon cinnamon

For the Cream Cheese Frosting:

• ▢1 cup powdered sugar
• ▢2 Tablespoons butter , softened
• ▢4 ounces cream cheese
• ▢1-2 Tablespoons milk
• ▢1/2 teaspoon vanilla

Instructions

 

• Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
• In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
• Make the cinnamon swirl topping by combing all ingredients together until smooth.
• Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
• Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
• For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.

(Source: https://tastesbetterfromscratch.com/cinnamon-roll-cake-with-cream-cheese-frosting/#recipe)

Chocolate Chip Blended Oatmeal Cookies

 

• 1 cup butter, softened
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups old-fashioned rolled oats
• 2 ¼ cups all-purpose flour
• 2 cups chocolate chips

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a large bowl with a handheld electric mixer or in a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix well until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
• Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
• Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.
• Add the oats and flour to the bowl and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined.
• Scoop the cookie onto the prepared baking sheets (I use a #40 cookie scoop – it holds a couple tablespoons of dough), spacing them a few inches apart. See note for making/baking large bakery-style cookies.
• Bake for 10-12 minutes until just lightly golden around the edges but not too dark. Remove to a cooling rack and let cool completely.

(Source: https://www.melskitchencafe.com/chocolate-chip-blended-oatmeal-cookies/)