How To Make Homemade Cinnamon Rolls

THIS is what I will be serving my family on Christmas morning!  Thank you to Janelle from Comfy in the Kitchen for this Homemade Cinnamon Rolls Recipe!!!

Janelle writes:

Ohhhh Dear…would you look at this. THIS is pure torture for a gluten-free gal. I just can’t think of anything I would rather sink my teeth in, Ladies! Ha! It’s the yeasty, gooey, warm, cream cheesy, cinnamony combination that can send a GF girl like me over the edge…lol.

One of my family traditions is hostessing Christmas morning breakfast for Geoff’s and my family. These cinnamon rolls have been on the menu since as long as I can remember. In fact, my mom used to make cinnamon rolls on Christmas morning when I was a little girl.

So, even though I cannot partake in the “eating of the rolls” I still enjoy making them for my family…a very special treat for the special people in my life.

Don’t be intimidated -these are not hard to make! By preparing the dough the night before and sticking them in the refrigerator saves tons of time in the morning. Just pop em in the oven and voila! Freshly baked cinnamon rolls!

4 large egg yolks and 1 large whole egg….room temperature. I placed cold eggs in a bowl of luke warm water to get them to room temp.

Beat together sugar, butter, and “buttermilk” {I used regular milk and added 1/2 tsp of white vinegar}

Add 1 package of instant dry yeast and salt. Oh, would you look at that…gluten free. Bahaaa!!!!!!

Also add in 2 cups of flour and beat until combined.

Add all but 3/4 cup of the remaining flour and knead. You can use a mixer attachment or your good ole fashioned hands on a floured surface. Just push forward and roll back until combined.

Roll dough into a ball and place in an oiled bowl. Oil the top of the dough and cover with plastic wrap and let sit to rise for 2 hours. It will double in size.

On a floured work surface, roll out dough into a horizontal rectangle. Make your cinnamon filling but combining brown sugar, cinnamon and salt in a medium bowl. Brush dough with butter everywhere but the outer edges. Sprinkle filling onto of dough.

Flour your hands and slowly roll up into a cylinder. Even thicker parts by squeezing with your hands.

Slice with a serrated knife into 1 1/2 inch rolls.

Place cut side down in a buttered 9×13. Cover and refrigerate overnight.

Remove rolls from the refrigerator and place in your oven {don’t turn your oven on}. Place a bowl of boiling water on the rack below. Close the door and let those rolls rise for 30 mins. Remove the rolls and the bowl of water. Pre-heat oven to 350. Bake for 30 mins until golden. Ahhhh….

Start making your frosting by combining cream cheese, milk, and powdered sugar. Beat well until nice and creamy. Guess what? I can eat frosting, it’s gluten free….If I remember correctly, I think I fought a child to lick one of those beaters! hahaha…

Spoon on frosting when the rolls are still nice and hot.

Then it melts…perfectly…over the rolls…

Enjoy with your families this Christmas morning and for many Christmas mornings to come…

{My dining room table adorned with Easy Ham and Cheesy QuicheSoft Sugar CookiesLinzersCut outsCracker ToffeeSausage Gravy over Biscuits, hashbowns, bacon, and fruit salad.}

 

Homemade Cinnamon Rolls

Prep time:  
Cook time:  
Total time:  Serves: 12
Ingredients
  • Dough:
  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • ¼ cup sugar
  • 6 Tbsp butter, melted
  • ¾ cup buttermilk, room temperature {you can also use regular milk and add ½ tsp of vinegar OR lemon juice to your milk}
  • 4 cups all-purpose flour,plus additional for dusting
  • 1 package instant dry yeast, approximately 2¼ teaspoons
  • 1¼ teaspoons salt
  • Vegetable oil or cooking spray
  • Filling:
  • 1 cup packed light brown sugar, approximately
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 1½ Tbsp unsalted butter, melted
  • Icing:
  • ¼ cup cream cheese, softened
  • 3 tablespoons milk
  • 1½ cups powdered sugar
Instructions
  1. For the dough: Beat together the egg yolks, whole egg, sugar, butter, and buttermilk.
  2. Add approximately 2 cups of the flour along with the yeast and salt; beat until moistened and combined.
  3. Add all but ¾ cup of the remaining flour and knead on low speed for 5 minutes-you can do this with your hands or if you are using a stand up mixer, change to a dough hook.
  4. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
  5. Lightly oil a large bowl.
  6. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2½ hours.
  7. Combine the brown sugar, cinnamon and salt in a medium bowl.
  8. Mix until well incorporated. Set aside until ready to use.
  9. Butter a 9 by 13-inch glass baking dish.
  10. Turn the dough out onto a lightly floured work surface.
  11. Gently shape the dough into a rectangle with the long side nearest you.
  12. Roll into an 18 by 12-inch rectangle.
  13. Brush the dough with the ¾-ounce of melted butter, leaving ½-inch border along the top edge.
  14. Sprinkle the filling mixture over the dough, leaving a ¾-inch border along the top edge; gently press the filling into the dough.
  15. Beginning with the long edge nearest you, roll the dough into a tight cylinder.
  16. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
  17. Using a serrated knife, slice the cylinder into 1½-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
  18. Remove the rolls from the refrigerator and place in an oven that is turned off.
  19. Fill a shallow pan or bowl ⅔-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes.
  20. Remove the rolls and the shallow pan of water from the oven.
  21. Preheat the oven to 350 degrees F.
  22. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
  23. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy.
  24. Add the milk and whisk until combined.
  25. Sift in the powdered sugar, and whisk until smooth.
  26. Spread over the rolls and serve immediately.

Signature

Janelle

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Easy Cracker Toffee

Janelle from Comfy in the Kitchen is here with a delicious, quick and easy homemade Cracker Toffee recipe for us all.   Janelle writes:

Ladies, have you ever had these? They won’t win the award for “most beautiful presentation”, but WOWSA are these EVER GOOD!!!  I made them the other day for a ladies bible study and my son asked “Ma, what on earth are you making!” I told him “Cracker Toffee- want to try some?!” He held a small piece with his hand and with a scrunched up nose and eyes tightly shut he hesitantly opened his mouth and took a bite. He opened his eyes- stared straight at me with the most serious look I have ever seen on an 8 year old and said with a monotone voice “I think that is the most delicious thing I have ever tasted.” We rolled! But, he may be right…sweet, savory, buttery, and salty all in one bite…I don’t know what can top that. Oh -and it’s easy. You know I like easy.

Place parchment paper out on a 15×10 inch cookie sheet. Lay crackers side to side like so.

Melt butter, brown sugar, vanilla and Karo syrup on medium high heat in a medium sized saucepan.

Bring to a boil, stir and cook for 2 mins. Stir in pecans.

Pour sauce over crackers

Spread it as evenly as you can…the mixture will even leak to the bottom.

Bake at 350 for appx 10 -12 mins until the top appears “dry”. Cool until almost completely firm but flexible enough to tear into pieces.

I had to take this photo…don’t you just want to try a bite? Honestly- I could eat the entire pan of this stuff…it is that good. I could cry just typing up this blog post! haha.

Enjoy, sweet friends.

Easy Cracker Toffee

Prep time:  
Cook time:  
Total time:  
Ingredients
  • 1 box Club Crackers (appx 40)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 Tbsp Karo corn syrup
  • ¾ cup chopped pecans
  • ½ tsp vanilla
Instructions
  1. Line baking sheet with parchment paper
  2. Place crackers in a single layer on paper and set aside
  3. In a medium sized saucepan boil on med high heat your butter, brown sugar, syrup, and vanilla
  4. Cook and stir for approximately 2 mins
  5. Stir in pecans
  6. Spread evenly over crackers
  7. Bake at 350 for 10-12 mins until top appears “dry”
  8. Cool until able to separate but still flexible so it doesn’t crack.
  9. Separate crackers and store in an airtight container

Signature

 

Janelle

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Snowman Cheese Ball Recipe

Janelle from Comfy in the Kitchen is here with a really fun recipe that can be made in under 15 minutes to take to a party! Janelle writes:

I’m making some appetizers for a family Christmas party tonight and wanted to bring something a little more “cheerful”….I typed in “Snowman Cheese Ball” and Voila! A winter wonderland appeared right before my eyes! Serve with crackers and/or veggies!

Frosty- you ARE adorable.

Snowman Cheese Ball Recipe

Prep time:  
Total time:  Serves: 15
Ingredients
  • 2 8 oz cream cheese
  • ½ cup chopped green onions
  • ½ cup sliced almonds
  • 4 cups freshly shredded cheddar cheese
  • ½ tsp of cayenne pepper
  • ½ cup of Parmesan cheese for rolling
  • 15 Peppercorns for eyes and buttons {you may not have to go out and buy these if you have a pepper mill take some out of it!}
  • 1 baby carrot {slice it for a nose}
Instructions
  1. Beat cream cheese, green onions, almonds, & cheddar cheese together.
  2. Divide mixture into 3 balls- one large, one medium, one small.
  3. Roll each ball in Parmesan cheese.
  4. Place peppercorns on as buttons, eyes and smile.
  5. Place a slice of your carrot on for a nose.
  6. Serve with crackers/and veggies!

This method looked “Comfy” so it was the chosen one…I doubled it and changed it around a bit with the ingredients I had on hand. You can do the same! Enjoy!

Signature

Janelle

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Homemade Breakfast Hot-Pockets

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This summer Janelle, from Comfy in the Kitchen, and I stayed at a hotel where they served these breakfast hot-pockets and wouldn’t you know it – this comfy cook went looking for a recipe to make these at home.  These.are.awesome!

Janelle writes:

Mmmm…these breakfast pockets are absolutely delicious. My children LOVE them. Best yet, you can eat them piping hot out of the oven, then freeze the rest overs to bake in the oven for a later time. Enjoy!

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Place 8 frozen Rhodes large dinner rolls in a prepared 9×13 pan. Spray the tops with Pam and cover with plastic wrap. Let rise for 4-6 hours until  frozen dough looks like so…

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Start making your filing…I chose cheese, eggs and bacon. You can put anything you like in these little pockets- eggs, ham and swiss…veggies, anything goes!

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For 8 pockets I used 4 eggs to scramble. I simply add 1 Tbsp of water, whisk together with a whisk or fork.

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Add 1 Tbsp of butter to a pan, on med/high heat scrape continuously with a plastic spatula until they are done. Add some salt and pepper as desired.

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Fry 8 slices of bacon and let drain on paper towels. Crumble.

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Take a roll and on a floured surface roll out as far as it will go in a circle.

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Like so…not to thin, not too thick…

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Add your cheese, eggs and bacon. Any other ingredients are a bonus ;)

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Fold up into a pocket

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Line em up!

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Brush with butter and place on a baking sheet. Bake in a 350 oven for appx 20 mins or until lightly golden in color.

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Serve hot out of the oven with some fresh berries

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Mmmmm…..I do love Rhodes dough, the aroma of it is ahhhhmazing. The mix of the hot bread,  gooey cheese and savory bacon and eggs make this a winner for the entire family. We’ve even had these for dinner!

Again- freeze the leftovers individually for a quick/on the go breakfast! 

EASY Homemade Breakfast Hot-Pockets (Freezable!)
Prep time:  
Cook time:  
Total time:  
Serves: 8
Ingredients
  • 8 Rhodes frozen large dinner rolls
  • 4 eggs
  • 1 Tbsp water
  • 1 Tbsp butter
  • salt/pepper
  • 1½ cup freshly shredded cheddar cheese
  • 8 slices of bacon; cooked and crumbled
  • Butter for brushingInstructions
  1. Place 8 frozen rolls in a prepared 9×13 pan, spray tops of rolls with Pam and cover with plastic wrap, let rise for 4-6 hours.
  2. Pre-heat oven to 350 when dough is done rising.
  3. Scramble eggs with water. Add butter to skillet, scramble eggs- add salt and pepper as desired. Set aside.
  4. Roll out each dough ball onto a floured surface into a circle.
  5. Add fillings: eggs, crumbled bacon, cheese.
  6. Make into individual pockets by closing up all sides.
  7. Place every one on a baking sheet and brush with butter.
  8. Bake for appx 20 mins or until lightly browned.

Signature

Janelle

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

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