Tag Archives: Cream Cheese Frosting

Cinnamon Roll Brunch

30 May

Hope you guys had a fabulous Memorial Day weekend! Over here in Boston, the weather was A-M-A-Z-I-N-G! The sun was shinning, the sky was clear–the perfect combination for swim-suits in the park and long summer runs {and by long I mean 2-miles, unless you are the fabulous Elise and are kickin’ butt in your half marathon!!!}

What was left of our brunch feast

These rolls are definitely my new breakfast go-to food, so friends, if/when you invite me over to brunch, except these to make an appearance. But seriously. Try them and you will see what I’m talking about.

Any long weekend calls for a brunch with friends to celebrate the fact that you’re not at work on Monday morning. After doing a little blog reading, I discovered a new site with incredible recipes, including this super easy, super yummy cinnamon roll recipe! I have been wanting to make these for forever and never found one I liked/was willing to try. But these…these give Pillsbury a serious run for their money. The Baker Chick is my new kitchen role-model! Recipe was found here on her blog. And huge bonus, these legitimately take all freaking day 90 minutes, including prep-time, waiting for the dough to rise, and bake time. Oh, and browned butter is my new favorite smell. Trust me.

90 minute cinnamon rolls


For the dough:

  • 3/4 cup milk
  • 1/4 cup butter
  • 3 1/4 cups all purpose flour
  • 1 (.25) package instant yeast
  • 1/4 cup sugar {regular white, granulated sugar}
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg

For the filling:

  • 1 cup brown sugar {pack it in tight!}
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter

For the frosting:

  • 2 tablespoons softened {not melted} butter
  • 4 oz cream cheese
  • 1 tsp vanilla extract
  • 2 cups powdered sugar {you can use more or less depending on taste, I used less}


  • Heat milk in a saucepan until it bubbles–remove from heat. Add butter and stir until melted. Set aside and let cool.
  • In a large mixing bowl, combine 2 1/4 cups flour, yeast, salt and sugar–whisk together. Add water, egg and milk mixture, and beat with an electric mixer.
  • Add the remaining flour slowly a mix well with a wooden spoon because dough will be too sticky for the beaters {you probably could use the dough hook on your KitchenAid, but I have yet to use mine, so I just did it manually. Plus you don’t have to mix for that long so it wasn’t too bad}. When dough has just pulled together {all the ingredients are just combined} knead on a lightly floured surface until smooth, about 5 minutes. You’ll know the dough is ready because it will spring back when you press it.
  • Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, brown your butter! {the Baker Chick does it in the microwave, but I did it stove top which isn’t too hard. I found instructions from Simply Recipes}
  • To brown your butter, heat skillet over medium-high heat. Cut butter into slices and place in pan, stirring/whisking frequently {you need to keep the butter moving so it doesn’t burn}. Your butter will bubble and foam, and then brown specks will start to form. Once you see the brown color, remove skillet from heat, but keep stirring. The butter will still cook but will not burn. {Seriously, stick your nose in the pan and smell–it’s the best smell EVER!}
  • While the butter cools slightly, mix brown sugar and cinnamon together in a small bowl.
  • On a lightly floured surface, roll out your dough in approximately a 12×9 in rectangle {use your 9×13 baking dish as a guide}. Using a pastry brush–or a spoon–spread 90% of the brown butter over the dough. Sprinkle dough with cinnamon-sugar mixture, and press into the butter so everything stays put when you roll it all up.


My roll looks a little sad, but believe me, it still tasted delicious!

  • Roll up your dough and pinch the seam to seal. Cut into 12 {more or less if you can is fine} even pieces and place in a 9×13 baking dish {I used a smaller one, trust me, use the larger one!}. Drizzle the remaining brown butter over the rolls, and cover with a damp cloth and let rise somewhere warm until doubled, about30 minutes. I like to let mine rise in a sunny spot. Meanwhile, preheat your oven to 375 degrees
  • Bake rolls for 20 minutes, or until golden-brown. Let cool for about 10 minutes and serve warm, with cream cheese frosting {recipe below}

See what I mean about using a bigger pan? They were pretty squished in there

Home-made cream cheese frosting

{I have another cream cheese frosting recipe on the blog from last year’s Valentine’s Day. Both are similar, but Paula Deen’s recipe has a lot more sugar, cream cheese and butter….while neither are great for you, this one seems like it will clog your arteries a little less!}

  • Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy
  • Add the vanilla and powdered sugar, 1/2 cup at a time, to taste. Beat until creamy and spreadable

If you have any of these rolls leftover from brunch {unlikely, but possible}, you can store them in a tupperware container in the fridge. Just zap them in the microwave and they’ll still have that just-out-of-the-oven taste. Mmmmm. Also, the frosting can be put in the freezer and saved for a rainy day. I hope you guys like this recipe because I am seriously obsessed. The feedback from my friends for this baking adventure was these were definitely in the top 5 things I’ve ever made. YAY.

Have a happy, happy week! And have fun baking, as always remember, it’s a cake walk!


Ballin’ Cake Balls

15 Apr

I was introduced to cake balls last summer at my job. The interns organized weekly Friday potlucks and I (of course) monopolized the baking requirement. All summer I heard “I just really want to bring it cake balls!” from my co-worker but alas, she never had the chance.

As you’ve probably seen at your local Starbucks, they have started selling cake pops for their 40th anniversary. You could easy stick some wooden dowels into your cake balls to make them into cake pops, but I didn’t have any on hand.

What I love most about these treats is they are bite sized! Perfect to eat dessert on the go…but also dangerous because since they are small (and delicious!) it’s hard to have just one. With that said, I present chocolate covered red-velvet cake balls. Recipe courtesy of Bakerella

1 box red velvet cake mix (you can use a box mix or make it from scratch. Same goes for the frosting)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark/chocolate chips(regular or white chocolate)
Wax or parchment paper

1. Cook cake as directed on the box (13×9 pan instructions)
2.After cake is cooked and cooled completely, crumble into large bowl.
3. Mix thoroughly with 1 can cream cheese frosting. It usually works best when you use your fingers, but it will get messy!
4. Roll mixture into quarter size balls and lay on cookie sheet that is lined with wax or parchment paper.

5. Chill for several hours. (You can speed this up by putting in the freezer.)
6. Melt chocolate in microwave per directions on package.

(Read before you melt chocolate: For best results, melt chocolate in 30-second intervals! Stop to stir and to ensure you don’t burn the chocolate. For white chocolate, make sure that the container you are using is NOT WET. If the bowl is wet, the white chocolate will turn hard and will not melt). 

7. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I like to keep these in the fridge in a tupperware container–this way the cake balls stay fresh and the chocolate won’t melt.

This recipe has sneaked its way into my heart, my cook book, and my stomach. I can already tell that this will be a dessert that I will make over and over. It’s a very simple recipe, and I love that you can easily switch the flavor and cake and frosting to your liking. And, it’s roommate approved! YUM!

Do you guys have any favorite cake flavors that you’ll be using in this recipe? Let me know–I love comments!

Happy baking readers! And remember–it’s a cake walk!

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