Easy Cinnamon Rolls From Scratch

 

 

Dough:

  • Ingredients
  • 1/4 cup butter, divided
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter, softened
  • 3/4 cup milk
  • 1 egg

 

Filling:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • Cream Cheese Frosting:
  • 1 cup confectioners’ sugar (optional)
  • 4 ounces cream cheese, softened (optional)
  • 1/4 cup butter, softened (optional)
  • 1/2 teaspoon vanilla extract (optional)

 

 

 

 

 

  • Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
  2. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
  3. Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
  4. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
  5. Bake in the preheated oven until rolls are set, 20 to 25 minutes.

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LEMON LUSH

 

Ingredients :

2 cup vanilla wafer crumbs+1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts, divided
1/4 cup granulated sugar+1/2 cup [1 stick] butter, melted
2 (8) oz cream cheese, softened
1/2 cup powdered sugar+4 cup whole milk
1 tsp pure vanilla extract
2 (8) oz whipped topping, thawed or 4 cup sweetened fresh whipped cream, divided
2 (3.4) oz boxes instant lemon pudding+2 oz white chocolate bar, grated

 

 

 

 

 

 

Directions :

step 1 : Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish. Melt the butter, then toss with the vanilla wafer crumbs, macadamia nuts, sugar, and white chocolate chips. Reserve 2 Tbsp of finely crushed nuts to sprinkle on top. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely.

step 2 : Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, then whip in 1 8 oz cool chip or 2 cup sweetened fresh whipped cream. Spread over the cooled crust.

step 3 : Whip together both packages of lemon pudding with 4 cup cold milk until thickened. Pour over the cream cheese layer.

step 4 : Frost with the remaining 8 oz whipped topping or 2 cup sweetened fresh whipped cream. Sprinkle the top with grated white chocolate and reserved finely chopped macadamia nuts. Refrigerate for at least 4 hours before cutting.

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