cinamon roll3

Nothing’s better than the smell of fresh-baked cinnamon rolls.
This is a simple masterpiece that my friend’s and I love. Delicate, sweet dough that is topped with creamy glaze.

cinamon roll2

Ingredients:

Dough:

  • 1 cup warm water
  • 1 cup warm whole milk
  • 3 eggs
  • 1 1/2 sticks margarine or butter
  • 1 cup  sugar
  • 1 tsp. salt
  • 4 tsp. dry east
  • 6-7 cups all-purpose flour

Filling:
2 cups brown sugar
4 Tbsp. cinnamon
3/4 stick unsalted butter –room temperature

Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1 Tbsp. Fresh lemon juice
1 tsp. Vanilla extract

Direction:

In a mixing bowl, mix  warm water and yeast. Set aside for 5 minutes.
Combine  milk and butter in a separate bowl. Microwave on high until butter melts for about 30 to 40 seconds. Pour into mixture into a bowl fitted with paddle attachment. Add sugar, eggs,  1 cup flour and salt. Mix on low speed 2-3 minutes, stopping occasionally to scrape down sides of bowl. Add rest of the flour. Mix on low until flour is mixed and dough is sticky, scraping down sides. Place dough onto a floured work surface and knead the dough until smooth, adding more flour if it’s too sticky, form into ball and transfer to lightly sprayed with nonstick spray large bowl. Cover it with plastic and let dough rest for about 1 -1 ½ hours, it should double in volume,
When dough is ready, sprinkle rolling surface generously with flour. divide the dough into two pieces. Transfer one piece of dough to your floured surface, and form/roll a rectangle. Spread the softened butter over the surface of the dough, sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon spreading the mixture evenly across the whole sheet of dough. Roll up the dough, tightening the log as you go. Use a knife to cut the dough into even-sized 1 ½- 2 inch pieces.

Place the cut rolls on oiled cookie sheet about 2 inches apart or closer if you want them stick to each other.

Let the rolls rise for 50-60 minutes, then bake at 375 degrees until light golden brown, about 25-30 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth.
Generously drizzle over the warm rolls.

Go crazy and don’t skimp on the frosting.

cinamon roll1

 

Enjoy!!!

Buttermilk Flaxseed Pancakes

Category: Breakfast, Russian

Servings: 4

Buttermilk Flaxseed Pancakes

Start your day off with these buttermilk and flaxseed pancakes. There is nothing better than a homemade pancake in the morning and these are quite delicious!!!

Flaxseeds are rich in omega-3 fatty acids and fiber. It’s also great because you can add it to so many foods, particularly when you bake or make things like pancakes!

Ingredients

  • 2 cups buttermilk
  • 2 eggs
  • 1 Tbsp. butter- melted
  • 1 tsp. vanilla extract
  • 2 cups all-purpose white flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2-3Tbsp. Sugar
  • 1 Tbsp. ground flaxseed
  • Cooking spray or coconut oil to cook the pancakes (I prefer coconut oil)

Instructions

  1. Stir the flour, baking soda, sugar, salt, and flax until well mixed. Add the remaining ingredients and stir until well combined.
  2. Heat a large nonstick skillet over medium heat.
  3. Cover the skillet with about 1-2 tablespoon of coconut oil. Pour batter by the ¼ cup into the skillet.
  4. Cook for about 3 minutes before flipping — the edges should look set and the spatula should easily slide under to flip. Flip and cook for an additional 2 minutes or so until browned and cooked through.
  5. Serve topped with maple syrup, bananas, fresh berries or pecans — whatever your favorite toppings are.
  6. Enjoy!!!
http://grabandgorecipes.com/cinnamon-rolls/