Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Copycat Hershey Chocolate Syrup

 Delicious Hershey-like syrup calls just a few ingredients . . .  all of which I always have on hand. Simple to make. Nice to have on hand to serve over icc creamy, drizzle over angel food cake or to stir into milk.

Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
   
   
   
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
   
   
   
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Recipe without photos . . .Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

World Peace Cookies , , , if only it was this easy!

Cookbook writer Dorie Greenspan offers up this recipe and on her blog explains the history of this recipe that has traveled the world. So, I set out to follow up example and try to encourage world peace . . . if only it were this easy.

 

Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. 
   
   
   
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
   
   
   
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
   
   
   
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

Recipe without photos . . .Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. 
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

Chewy Oatmeal Lace Cookies

These were a nice additional to our holiday cookie trays. Light, lacy, crisp and a little chewy, too. 

 

Chewy Oatmeal Lace Cookies    Yield: About  4 dozen

1/2 cup or 1 stick salted butter 

1 cup packed light brown sugar 

1 cup old fashioned oats 

1 tablespoon + 1 teaspoon all-purpose flour 

1 large egg, room temperature 

1 teaspoon vanilla 

1. Preheat the oven to 375º F.  Line 4 large baking sheets with silicone baking mats or parchment paper. 
2. Add butter and brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. Remove from heat.
   
   
   
3. Stir in oats, flour, and salt. Mix until the oats are fully covered with the brown sugar-butter mixture.
   
   
   
4. Add egg and vanilla and stir until fully incorporated. The batter should be a little thin.
   
   
   
5. Drop 1 teaspoon of cookie batter onto the prepared baking sheets to make each cookie leaving at least 2 inches between each cookie to allow them to spread.
   
   
   
6. Bake two trays at a time for 5 to 7 minutes, until the edges are just starting to brown. If a chewier cookie is preferred, remove from oven just as the edges begin to brown. For crispier cookies, make sure the edges are golden brown before removi
7. To make the cookies more uniformly circular — immediately after removing trays, use a large circle cutter or large glass to rotate the sides of each cookie, reshaping into a circle.
   
   
   
8. Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. 
9. Storage: Store at room temperature in an airtight  container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer bag for up to a month.

Recipe without photos . . .  

Chewy Oatmeal Lace Cookies    Yield: About  4 dozen

1/2 cup or 1 stick salted butter 

1 cup packed light brown sugar 

1 cup old fashioned oats 

1 tablespoon + 1 teaspoon all-purpose flour 

1 large egg, room temperature 

1 teaspoon vanilla 

1. Preheat the oven to 375º F.  Line 4 large baking sheets with silicone baking mats or parchment paper. 
2. Add butter and brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. Remove from heat.
3. Stir in oats, flour, and salt. Mix until the oats are fully covered with the brown sugar-butter mixture.
4. Add egg and vanilla and stir until fully incorporated. The batter should be a little thin.
5. Drop 1 teaspoon of cookie batter onto the prepared baking sheets to make each cookie leaving at least 2 inches between each cookie to allow them to spread.
6. Bake two trays at a time for 5 to 7 minutes, until the edges are just starting to brown. If a chewier cookie is preferred, remove from oven just as the edges begin to brown. For crispier cookies, make sure the edges are golden brown before removi
7. To make the cookies more uniformly circular — immediately after removing trays, use a large circle cutter or large glass to rotate the sides of each cookie, reshaping into a circle.
8. Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. 
9. Storage: Store at room temperature in an airtight  container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer bag for up to a month.

Pecan Pie Bars

Barry found this recipe and added it to my "to make" list. Seemed like a perfect addition to today's K-State fall tailgate. Go CATS! 

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
   
   
   
3. Add flour and salt, beating until crumbly. 
   
   
   
4. Press mixture into bottom of prepared pan.
   
   
   
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
   
   
   
8. Bake for 15 to 20 minutes, until golden brown.
   
   
   
9. Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars.
   
   
   

Recipe without photos . . .

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
3. Add flour and salt, beating until crumbly. 
4. Press mixture into bottom of prepared pan.
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
8. Bake for 15 to 20 minutes, until golden brown.
9.  Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars

 

 

Peaches ’n Cream Scones

My favorite way to eat a fresh Colorado peach is leaning over the kitchen sink while the sweet, sticky juice runs down my chin and forearm! Fresh peach pie (Hays House recipe) is my second choice, baked peach pie with a crumble topping or peach cobbler or crisp all via for my third choice. Following close behind are these scones . . . . great for breakfast, brunch or anytime. Actually anything with fresh peaches is HIGH on my list. Beyond dessert and sweet treats, there's always Summertime Peach Salad.

 

 

Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

   

   Cold, cubed butter — ready to be worked into the flour mixture. 

   
   
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
   
   
   
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
   
   
   
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
   
   
   
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones. 
   
   
   

Recipe without photos . . .Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones.

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 teaspoons 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 teaspoons 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