I hope you had a nice weekend !
We are officially a member of a church that we have been visiting for the last 1 and 1/2 month. We are glad to be part of this church and starting serving the Lord through our local church. We are praying that we can be blessing to them as well. They have a couple retreat program in May and we are joining the retreat. These two things will make two list off from my 101 in 1001 program.
This Saturday I also made this Cinamon bun roll. I made the recipe out of this basic dinner roll dough that we love so much and cut it in half. Instead I used quick rising yeast and let it sit on the counter kitchen.
|Yum...fresh from the oven :)|
|Before they go to oven|
1 cup water ( 110 degrees F)
2 packages yeast ( Do not use the quick rising in this recipe)
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon salt
4 1/4 cups flour
1 cup brown sugar
1 tbsp. cinnamon
1/4 c coconut ( optional )
1/2 stick butter
Mix all the topping except butter
4 oz. cream cheese
1/2 cup powder sugar
1/2 teaspoon vanilla
1/3 c milk.
Mix all the ingredient with mixer.
Combine water and yeast in large bowl; let stand for 5 minutes.
With wooden spoon, stir in butter, sugar, eggs and salt.
Add flour, 1 cup at a time and beat in as much as you can.
(you will probably be able to use all the flour) Cover and let it sit on the counter for 2 hours. Grease the round pan 9". Roll the dough and apply half stick of butter followed by cinnamon sugar mix.
Folded and cut about 1/2 each.
Cover and let rise for 1 hour; until doubled.
Heat oven to 375*.
Bake until golden brown, about 17 minutes.
Served them with the icing on top while it hot and you can always re-heat it for the next day. My cinnamon bun taste different than usual because of the coconut and we love it. Yummm !!