Marbleized Carrot Cake Bars

Just in time for Easter — Carrot cake bars that incorporate the frosting into the cookies! Softened cream cheese mixture is swirled through a carrot cake-like base for an attractive and tasty treat. 

We sprinkled the finished and cut bars with a light dusting of powdered sugar. 

Marbleized Carrot Cake Bars     Makes a 7x11-inch pan

For the bar base:

1/2 cup (1 stick) butter

1 cup brown sugar + 2 tablespoons, packed 

1 egg

1 tablespoon vanilla

1 1/4 cup all-purpose flour 

1 teaspoon ground cinnamon

1/4 tsp baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely grated  carrots (finely grated, about 1/8-inch shreds)

For the filling:

4 oz cream cheese @ room temperature

1/4 cup granulated sugar

1 egg yolk

3/4 teaspoon vanilla

1. Preheat oven to 350°F.; spray or grease a 7x11-inch baking pan with butter or cooking spray. (For easy removal, line pan with foil or parchment that overlaps the ends; spray that with pan release.)
2. Melt the butter in the microwave (about 30-45 seconds) and pour it into a large mixing bowl. Stir in the brown sugar until combined, then add the egg and 1 tbsp vanilla, mixing until smooth. 
3. In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. 
   
   
   
4. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the grated carrots. (This is done by hand to avoid overmixing that can make the bars tough.).
5. In a separate mixer bowl, beat the room-temperature cream cheese with the sugar until smooth and creamy, about 1 to 2 minutes. Add the egg yolk and 3/4 tsp vanilla, stirring until fully combined. The mixture should be thick and spreadable. 
6. Spread half of the carrot cake batter evenly into the prepared pan. 
7. Dollop half of the cream cheese mixture over the batter in small dots across the surface — leave in dollops. 
8. Cover with the remaining carrot cake batter, spreading gently to seal some of the cream cheese filling inside. Dollop the remaining cream cheese mixture in dots over the top layer.

   

   Our nephew Mason West dollops the cream cheese mixture into the cake batter.

   
   
9.  Using a thin knife or skewer, gently swirl through the batters in a figure-eight or zigzag pattern to create the classic marbled effect. 
   
10. 
    

    

    
    
11. Bake in the preheated 350°F oven for 35 to 40 minutes, until the carrot cake is set and a toothpick inserted into the carrot portion (avoiding the cream cheese) comes out with just a few moist crumbs. The cream cheese swirl may still look slightly underbaked, which is fine. Allow the bars to cool completely in the pan on a wire rack before cutting. It also helps to make clean cuts if the bars have been refrigerated. A sharp knife also helps with a clean cut.
12. Store in the refrigerator. 

Recipe without photos . . .  Marbleized Carrot Cake Bars     Makes a 7x11-inch pan

For the bar base:

1/2 cup (1 stick) butter

1 cup brown sugar + 2 tablespoons, packed 

1 egg

1 tablespoon vanilla

1 1/4 cup all-purpose flour 

1 teaspoon ground cinnamon

1/4 tsp baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely grated  carrots (finely grated, about 1/8-inch shreds)

For the filling:

4 oz cream cheese @ room temperature

1/4 cup granulated sugar

1 egg yolk

3/4 teaspoon vanilla

1. Preheat oven to 350°F.; spray or grease a 7x11-inch baking pan with butter or cooking spray. (For easy removal, line pan with foil or parchment that overlaps the ends; spray that with pan release.)
2. Melt the butter in the microwave (about 30-45 seconds) and pour it into a large mixing bowl. Stir in the brown sugar until combined, then add the egg and 1 tbsp vanilla, mixing until smooth. 
3. In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the grated carrots. (This is done by hand to avoid overmixing that can make the bars tough.).
4. In a separate mixer bowl, beat the room-temperature cream cheese with the sugar until smooth and creamy, about 1 to 2 minutes. Add the egg yolk and 3/4 tsp vanilla, stirring until fully combined. The mixture should be thick and spreadable. 
5. Spread half of the carrot cake batter evenly into the prepared pan. 
6. Dollop half of the cream cheese mixture over the batter in small dots across the surface — leave in dollops. 
7. Cover with the remaining carrot cake batter, spreading gently to seal some of the cream cheese filling inside. Dollop the remaining cream cheese mixture in dots over the top layer. Using a thin knife or skewer, gently swirl through the batters in a figure-eight or zigzag pattern to create the classic marbled effect. 
8. Bake in the preheated 350°F oven for 35 to 40 minutes, until the carrot cake is set and a toothpick inserted into the carrot portion (avoiding the cream cheese) comes out with just a few moist crumbs. The cream cheese swirl may still look slightly underbaked, which is fine. Allow the bars to cool completely in the pan on a wire rack before cutting. It also helps to make clean cuts if the bars have been refrigerated. A sharp knife also helps with a clean cut.
9. Store in the refrigerator. 

Rave-review Red Velvet Cale

 Rave-review Red Velvet Cake

The addition of a few dollops of sour cream to a classic red velvet cake result in a cake with extra moistness and tenderness. This added ingredients also seems to boost the bright color and flavor, too. I found the recipe on allrecipes, submitted by iluvfed. That site shows it as a 2-layer cake. I used heart shaped pans (similar to 9” cake pans) and it actually filled three cake pans so I ended up with a 3-layer cake. I also used a standard cream cheese and butter frosting on the cake but did increase the ingredients since I was covering three layers.

During the process I managed to take only one photo! But, did manage to take several of the finished cake.

 

I did sprinkle the dake with coarse red sugar. 

 

The one and only photo I rememberd to take while making the cake shows off the bright ted color of the batter. 

Rave-review Red Velvet Cake     Yield: One 3-layer cake

Cake:

3 cups all-purpose flour

2 cups granulated sugar

3 tablespoons unsweetened cocoa powder

1 ½ teaspoons baking soda

½ teaspoon baking powder

1 ¼ teaspoons salt

3 large eggs

1 ½ cups vegetable oil

1 ½ cups buttermilk

½ cup sour cream

2 tablespoons red food coloring

1 tablespoon vanilla extract

1 ½ teaspoons white vinegar

Cream Cheese Frosting:

1 (8 ounce) package cream cheese, at room temperature

1 ½ sticks butter, softened

1 teaspoon vanilla

5 to 6 cups powdered sugar

1. Preheat the oven to 350 degrees F (175 degrees C). Line three standard sized cake pans (equivalent to  9x2-inch round cake pans) with parchment paper cut to size; spray bottom and sides of each pan.
2. Cake: In a large bowl thoroughly mix together: flour, sugar, cocoa powder, baking soda, baking powder, and 1 ½ teaspoons salt together; set aside.
3. In large mixing bowl (I used the bowl of my Kitchen-Aid mixer), mix eggs until smooth. Add oil, buttermilk, sour cream, food coloring, vanilla, and vinegar; — whisk until combined.
4. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to over beat. If using an electric mixer, add flour mixture and mix until just incorporated. Divide batter between the 3 prepared pans.
5. Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes.
6. Cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack, 20 to 30 minutes more.
7. Frosting: Meanwhile, whip softened cream cheese and butter in  a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. 
8. Add vanilla and mix. 
9. Add powdered sugar, a cup at a time, whipping well after each addition. After about 3 cups, add a tablespoon of milk. Continue adding powdered sugar and milk until the frosting has a creamy, easy-to-spread consistency. 
10. Frost cooled cake.

Company Chicken Folds . . . update of a classic.

This is my updated version of a classic recipe that combines dried beef with chicken and bacon. Great for company as it can be prepped ahead and then put in the oven to bake before guests arrived. Barry made the mashed potatoes an hour or so ahead and put them in the slow cooker on warm and I par-cooked fresh green beans and then sautéed them in butter and seasoned them with lemon pepper right before serving the entrée course. For the record, I plan to chop up the rest of the dried beef for chipped beef gravy on toast! 

 

Company Chicken Folds    Yield: 6  servings 

6  chicken tenders — pounded flat

2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)

Black pepper & garlic powder for seasoning

6 slices of bacon (I used just about ¾ of each slice)

8 ounces sour cream

10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup 

About 2 ounces cream cheese, optional (it adds to the creaminess)

Paprika 

Chicken broth to thin the sauce at the end  

1. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.  
   
   
   
2. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
3. Pour around the chicken rolls. Sprinkle lightly with paprika. 
4. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 
5. If sauce is thick, add chicken broth to create a gravy-like consistency.
6. Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
7. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.  
8. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
9. Pour around the chicken rolls. Sprinkle lightly with paprika. 
   
   
   
10. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 

Recipe without photos . . . Company Chicken Folds    Yield: 6  servings 

6  chicken tenders — pounded flat

2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)

Black pepper & garlic powder for seasoning

6 slices of bacon (I used just about ¾ of each slice)

8 ounces sour cream

10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup 

About 2 ounces cream cheese, optional (it adds to the creaminess)

Paprika 

Chicken broth to thin the sauce at the end  

1. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.  
2. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
3. Pour around the chicken rolls. Sprinkle lightly with paprika. 
4. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 
5. If sauce is thick, add chicken broth to create a gravy-like consistency.
6. Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
7. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.  
8. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
9. Pour around the chicken rolls. Sprinkle lightly with paprika. 
10. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday

Moist and delightfully delicious, this cake was the centerpiece for Virginia Hoffman’s 103^rd birthday party. As she blew out a candle (just one), a  gathering of friends sang  “Happy Birthday” Without missing a beat, she interjected in a strong, loud voice, “Well I’m certainly glad you didn’t add . . . and many more!” 

There were a dozen of us at Virginian's party at Homestead. Afterward, when talking to another friend who was unable to attend the party, Virginia not only named each person in attendance but explained where each one had been seated. 

The celebratory recipe comes from Eddie Morris via Jane Medina and according to Jane it was the recipe she used to make her daughter’s tiered wedding cake.

 

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
   
3. Add eggs, one at a time and beat.
   
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
   
6. Divide the mixture between two prepared pans. 
   
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Recipe without photos . . . Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
3. Add eggs, one at a time and beat.
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
6. Divide the mixture between two prepared pans. 
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Oven Baked Jalapeño Pepper Poppers with make ahead & freezing instructions

Garden grown spicy jalapeno peppers are stuffed with a rich cheese and bacon-studded filling, and then finished with crispy seasoned panko. Included are make ahead instructions + also explanations on freezing pepper poppers so they can be enjoyed later.  

Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
   
   
   
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.

   

   Adding olive oil panko allows the breadcrumbs to brown as the poppers bake.

   
   
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 
   

Recipe without photos . . . Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and  black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 

 

Speedy Cinnamon Rolls – start to finish in about 1 1/2 hours - a Chef Alli recipe

If you haven’t checked out Chef Alli’s blog, it’s time to do so. You can do it in all the time you save making her Speedy Cinnamon Rolls! I tend to have doubts about yeast recipes that are speedy but the only things this recipe is missing is hours of time. The rolls are soft, tender and tasty.

Chef Alli calls for instant yeast but she uses rapid rise; I used  used instant. (Click on DIFFERENCES to find out how rapid rise and instant yeast differ.) I used her speed method and it took me just about an hour from start to finish. She also provides additional tips for making her cinnamon rolls + nutritional analysis with the recipe on her blog. Also included are instructions on how to freeze cinnamon rolls before baking. 

September 2024 — I made a few additions to these already delicious rolls including adding heavy cream right before baking (see specifics in step #16). According to King Arthur baking site, "As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister. And the remaining fat, milk solids, and milk sugars coalesce into a sweet, sticky syrup that coats the rolls’ bottom (which become their top when you turn them out of the pan)." However, since Barry likes additional frosting, I added a layer of Butter Pecan Glaze to part of the rolls (recipe included in step #18.) 

 

Speedy Cinnamon Rolls    Makes 16 rolls

Cinnamon Rolls 

1 cup milk

1 cup water

1/2 cup vegetable oil

1/2 cup granulated sugar

1 teaspoon kosher salt

1 egg

6 1/2 to 6 3/4 cups all-purpose flour, as needed to make a nice, soft dough

5 teaspoons instant yeast 

1/2 cup (1 stick)  butter, very softened 

1 to 2 tablespoons ground cinnamon

1 cup dark brown sugar, or substitute 1/2 cup granulated sugar and 1/2 cup dark brown sugar 

Creamy Cinnamon Roll Icing 

3 oz. cream cheese, softened 

1/2 cup (1 stick)  butter, softened

1/2 teaspoon vanilla extract 

3 to 4 tablespoons milk, as needed 

3 cups confectioner's sugar (powdered sugar) 

1/4 teaspoon kosher salt 

1. Cinnamon Rolls: Preheat the oven to 350° F. 
2. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1 to 2 minutes, or until the temperature is to 120 - 130 degrees F. at the center. 
3. While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.
4. Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 30 seconds, then add the egg and beat one more minute. 
5. Switch to the dough hook and add 3 cups of flour, kneading the dough until the flour is fully incorporated. At this point, the dough is likely to still be pretty sticky; add the remaining 1/2 cup of flour, a little at a time, only adding as much as needed, until the dough is soft and pliable, slightly tacky to the touch and no longer sticking to the sides of the bowl. Typically, when the dough has reached the perfect consistency (slightly tacky and still soft and tender), it will come all together on one side of your mixing bowl. As soon as this happens, STOP KNEADING!       
6. Note: At this point, if you have time, place the dough into a large greased mixing bowl and cover with a lightweight towel; let the dough raise until double in size, approx. 40 to 45 minutes. If extra first raise will make your cinnamon rolls extra tender. I
   you don't have time for this step, just proceed to the next step. 
7. Remove the dough to a lightly floured work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes. 
   
8. Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. 
9. If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest for an additional 5 minutes. Once the dough has fully relaxed, it will roll out easily. 
10. As you roll out the dough, make sure you roll from the center towards the edges so that the center of the dough isn't thicker than the rest. Also, try to be sure to roll out the dough into a RECTANGULAR sheet, not an oval sheet. These two steps really help you wind up with cinnamon rolls that are all uniform in size. 
    
11. Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon first, and then the brown sugar. Using your palms, lightly press down over the brown sugar to kind of "adhere" it into the dough a bit. 
    
12. Roll up the dough starting from the long edge closest to you, gently tucking and rolling the dough and the filling as you go.  
13. Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. 
14. Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough can be cut into equal pieces. Slice each one at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased, rimmed baking sheet, 13" x 18" in size. You can slice 12 large cinnamon rolls from the dough, 16 medium cinnamon rolls, or 20 small cinnamon rolls. 
    
15. Let the rolls raise in a warm, draft-free place for 15 to 20 minutes. 
    
16. Bake in a preheated 350 degree F. oven for approx. 14 to 15 minutes (20 small rolls) 16 to18 minutes (16 rolls) 19 to 20 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake.  HEAVY CREAM ADDITION - Drizzle 1/3 heavy cream over each pan of about 8 rolls right before putting them in the oven. Use a pastry brush to smooth out the cream so that it covers the surface of each roll. 
17. Let the cinnamon rolls cool slightly, 10 to 15 minutes, then frost with the cream cheese icing. 
18. Creamy Cinnamon Roll Icing; Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until the icing is smooth and fluffy. Spread over the cinnamon rolls while they are still slightly warm. FROSTING VARIATION: Butter Pecan Glaze: Cream 1/4 cup softened butter with 1/2 packed brown sugar and 1/2 cup powdered sugar. Blend in 3 tablespoons heavy cream, 1/2 teaspoon vanilla and 1/4 cup chopped pecans. Add additional cream if you want more of a glaze versus frosting. Spread frosting/glaze over rolls. Sprinkle on additional chopped pecans if desired. 

Recipe without photos . . . Speedy Cinnamon Rolls    Makes 16 rolls

Cinnamon Rolls 

1 cup milk

1 cup water

1/2 cup vegetable oil

1/2 cup granulated sugar

1 teaspoon kosher salt

1 egg

6 1/2 to 6 3/4 cups all-purpose flour, as needed to make a nice, soft dough

5 teaspoons instant yeast 

1/2 cup (1 stick)  butter, very softened 

1 to 2 tablespoons ground cinnamon

1 cup dark brown sugar, or substitute 1/2 cup granulated sugar and 1/2 cup dark brown sugar 

Creamy Cinnamon Roll Icing 

3 oz. cream cheese, softened 

1/2 cup (1 stick)  butter, softened

1/2 teaspoon vanilla extract 

3 to 4 tablespoons milk, as needed 

3 cups confectioner's sugar (powdered sugar) 

1/4 teaspoon kosher salt 

1. Cinnamon Rolls: Preheat the oven to 350° F. 
2. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1 to 2 minutes, or until the temperature is to 120 - 130 degrees F. at the center. 
3. While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.
4. Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 30 seconds, then add the egg and beat one more minute. 
5. Switch to the dough hook and add 3 cups of flour, kneading the dough until the flour is fully incorporated. At this point, the dough is likely to still be pretty sticky; add the remaining 1/2 cup of flour, a little at a time, only adding as much as needed, until the dough is soft and pliable, slightly tacky to the touch and no longer sticking to the sides of the bowl. Typically, when the dough has reached the perfect consistency (slightly tacky and still soft and tender), it will come all together on one side of your mixing bowl. As soon as this happens, STOP KNEADING!       
6. Note: At this point, if you have time, place the dough into a large greased mixing bowl and cover with a lightweight towel; let the dough raise until double in size, approx. 40 to 45 minutes. This extra first raise will make your cinnamon rolls extra tender. If you don't have time for this step, just proceed to the next step. 
7. Remove the dough to a lightly floured work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes. 
8. Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. 
9. If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest for an additional 5 minutes. Once the dough has fully relaxed, it will roll out easily. 
10. As you roll out the dough, make sure you roll from the center towards the edges so that the center of the dough isn't thicker than the rest. Also, try to be sure to roll out the dough into a RECTANGULAR sheet, not an oval sheet. These two steps really help you wind up with cinnamon rolls that are all uniform in size. 
11. Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon first, and then the brown sugar. Using your palms, lightly press down over the brown sugar to kind of "adhere" it into the dough a bit. 
12. Roll up the dough starting from the long edge closest to you, gently tucking and rolling the dough and the filling as you go.  
13. Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. 
14. Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough can be cut into equal pieces. Slice each one at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased, rimmed baking sheet, 13" x 18" in size. You can slice 12 large cinnamon rolls from the dough, 16 medium cinnamon rolls, or 20 small cinnamon rolls. 
15. Let the rolls raise in a warm, draft-free place for 15 to 20 minutes. 
16. Bake in a preheated 350 degree F. oven for approx. 14 to 15 minutes (20 small rolls) 16 to18 minutes (16 rolls) 19 to 20 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake. HEAVY CREAM ADDITION - Drizzle 1/3 heavy cream over each pan of about 8 rolls right before putting them in the oven. Use a pastry brush to smooth out the cream so that it covers the surface of each roll. 
17. Let the cinnamon rolls cool slightly, 10 to 15 minutes, then frost with the cream cheese icing. 
18. Creamy Cinnamon Roll Icing: Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until the icing is smooth and fluffy. Spread over the cinnamon rolls while they are still slightly warm. FROSTING VARIATION: Butter Pecan Glaze: Cream 1/4 cup softened butter with 1/2 packed brown sugar and 1/2 cup powdered sugar. Blend in 3 tablespoons heavy cream, 1/2 teaspoon vanilla and 1/4 cup chopped pecans. Add additional cream if you want more of a glaze versus frosting. Spread frosting/glaze over rolls. Sprinkle on additional chopped pecans if desired