Cinnamon Rolls

Sometimes you just need a warm, gooey cinnamon roll.  This week was one of those weeks so I thought I would share the recipe (and a mouth-watering photo) for your pleasure and utter temptation. IMG_8390


  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup warm milk
  • 1 (.25 ounce) package active dry yeast
  • 1/3 cup white sugar
  • 1 egg
  • 1/3 cup butter, softened
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour

Mix the warm liquids and yeast together with sugar. Wait until it starts to bubble then add egg, butter, and salt. Mix together with a whisk until smooth. Add flour until you have a firm dough. Knead it until smooth.

Let this rise until doubled. (recipe from, Sweet dinner rolls. It is my favorite go-to roll recipe)


  • 1 cup brown sugar
  • 3 Tablespoons Cinnamon

½- ¾ cup soft butter

Stir these together until smooth.

Roll the dough out into a thin rectangle, maybe 1/8-1/4 inch thick. Spread filling over entire surface, then roll tightly. Cut into 1- 1 ½ inch slices, placing in a 9×13 pan as you cut. It should make from 12-15 rolls. Bake at 350 degrees until lightly browned.


  • 4 oz cream cheese
  • ¼ cup butter
  • ¼ tsp salt
  • 1 tsp vanilla
  • powdered sugar

Cream frosting ingredients together, adding powdered sugar until you reach your desired consistency. I like my frosting thick, so I add more powdered sugar.

Spread the frosting over slightly cooled rolls. You can add the frosting right away and it will melt into the rolls or you can wait a few minutes and the frosting will melt into the rolls a bit but also sit on the top in a thick layer (this is my preference).

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Chocolate Cake Recipes

I told you about the chocolate cake I made with a friend.  Here is the recipe for both the cake and the cake balls that resulted from the messed up first cake.

Chocolate Cake (from here)

1 cup unsalted butter
1/3 cup cocoa powder
1 teaspoon salt
1 cup water
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Prepare pan with crisco (or butter) and flour.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely.

I used unsweetened, plain greek yogurt in the cake that I made.  It was great simply dusted with powdered sugar!

German Chocolate Cake Balls (adapted from here)

Make cake from above and crumble into a large bowl.  Mix together:

6 ounces evaporated milk
3/4 cups sugar
1/3 cup butter
2 egg yolks
3/4 teaspoons vanilla

Cook about 10 minutes until thick and golden.  Stir in:

1 1/3 cups shredded coconut
3/4 cups chopped pecans

Once the mixture is cooled, pour over the crumbled cake and stir.  Refrigerate for an hour, then use a spoon to shape into cake balls.  Keep covered and cool when you aren’t devouring them!

These were probably the best version of german chocolate cake I have ever had.  The negative is that they are small and you eat way too many before you realize how many you have had!

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