I am THRILLED to be here at Nifty Thrifty Things today! Vanessa is just wonderful and I am happy that I can be here guest posting today. I just adore her and her blog! She is beyond talented and am honored for the opportunity to share a little part of me here on her space.
My name is Nikki and I am the blogger behind Chef in Training. I am a die hard foodie! I am married to the man of my dreams and have a beautiful little girl with a sassy attitude, and a handsome little boy who’s smile can brighten anyone’s day! Sometimes, being a stay-at-home mom can make for pretty long days, so to spice up my days at home, I have started to cook and bake. Like most moms, wives, and people out there, I am a “Chef in Training”, teaching myself how to cook one recipe at a time. I LOVE being in the Kitchen and have a great love for good food! I have some amazing taste testers and get a thrill out of perfecting and finding new recipes! Being a mom of two, days can get pretty busy. On my blog, you will find easy, fast, delicious and family-friendly recipe to suit anyone’s taste and needs. Be sure to come by and say hello! I love to meet new friends!
Filling and frosting from me
2 cups milk
1⁄2 cup vegetable oil
1⁄2 cup sugar
1 packet (2 1⁄4 tsp) active dry yeast
4 1⁄2 cups flour (divided)
1⁄2 heaping tsp baking powder
1⁄2 scant tsp baking soda
1⁄2 Tbsp. salt
1⁄4 — 1⁄2 cup butter, softened
Cream Cheese Frosting:
1⁄2 cup butter, softened
2 oz. cream cheese, softened
1 tsp. vanilla
16 oz. powdered sugar
3–6 Tbsp. milk
Mix milk, oil and sugar in a sauce pan. Scald to 150 degrees. Let cool until mixture is lukewarm (about 30–45 minutes). Sprinkle in the yeast and let sit. After the yeast sits and activates, add in 4 cups flour. Stir the mixture together. Cover and let sit for one hour.
Add in 1⁄2 cup flour, baking powder, baking soda, and salt. Stir or knead mixture together.
Divide the dough in half. Sprinkle surface with flour and roll dough out to form a thin rectangle.
Smear a generous amount of softened butter over surface of rolled out dough. Rub brown sugar over the buttered surface of rolled out dough. You just want a thin even layer. Sprinkle with cinnamon.
Fold the dough toward you. Pinch the seam to seal it. Grease a foil cake or pie pan, or do like me and grease a cookie sheet.
Cut rolls 3⁄4 to 1 inch think and lay on greased pans. If you do the cookie sheet method like me, lay them in 3 rows of 3.
Repeat with the other half of the dough and filling.
Cover rolls and let sit for 30 more minutes.
Bake at 375 for 15–18 minutes for cake or pie pans and 10–15 minutes for cookie sheets.
To make frosting: Cream softened butter and softened cream cheese together. Add vanilla powdered sugar and milk. Add more powdered sugar or milk to get it to your desired consistency. I like my frosting thicker so I add a little more powdered sugar.
Once Cinnamon rolls are cooled, frost and enjoy!
Makes about 3 dozen cinnamon rolls give or take.
Thanks Vanessa for having me today!