Breads

Mima's Best Ever Cinnamon Rolls

67

The most buttery wonderful Cinnamon Rolls you will ever TASTE!!!

24
For the Rolls
6-6.5 C Flour
1/2 C sugar
2 tsp salt
2 pkgs active dry yeast
1 C Butter (softened)
1 egg

For Filling
2 C Sugar
1 Tbs Cinnamon
3/4 C Butter melted

For Icing
2 lb bag of powdered sugar
1 C Butter Softened
1/2 C Milk
1 tsp vanilla
In a mixing bowl, combine 2 1/4 C flour, sugar, salt, and yeast; add 1/2 C butter. With mixer at low speed, gradually pour 2 Cups of hot tap water into dry ingredients. Add egg; increase speed to medium and beat 2 minutes, remember to scrape bowl. Beat in 3/4 C flour and beat another 2 minutes. Stir in another 2 1/2 C of flour with a spoon to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic. This will take about 10 minutes. Shape dough into a ball and place in a greased large bowl, turning over so that the top of dough is greased. Cover with a towel and let dough rise in a warm place for an hour and half. Turn dough out onto a floured surface and punch down. Reform into a ball and cover with bowl and let rest for another 15 minutes. Toll out on a floured surface 1/2 " thick. Spread with melted butter and sprinkle cinammon filling. Roll up like a log pinching together edges as you roll. Use a string and cut 1" rolls from the "log". Place rolls in a pan that has 1/2 a cup of melted butter in it. Let rolls sit and rise again until double in size. Bake @ 425 degrees about 10-15 minutes until done. Cover with icing while rolls are still hot. Icing Mix butter and powdered sugar together in mixing bowl. Add vanilla. With the mixer going on low, slowly add milk until desired frosting consistency is reached. Ice rolls as soon as they are baked.
Nutritions

Calories
613

Sodium
210mg
8% DV

Fat
40g
61% DV

Protein
7g
14% DV

Carbs
48g
16% DV

Fiber
2g
11% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV