cinnamon rolls with almond cream cheese icing

growing up, my siblings and i loved the cinnamon rolls from The Blueberry Muffin, a mom 'n pop bakery and restaurant in Stevens Point, Wisconsin. The best part of those rolls was the almond extract in the cream cheese frosting...yum! These rolls were surprisingly easy, and gone before I could say, "milk please!" They take about 2.5 hours from start to finish, including rising time for the dough. I have been on the hunt for the best cinnamon roll in Denver, and I think I found my favorite recipe right in my own oven! I will definitely be making these again! 

• 1 (.25 oz) package active dry yeast
• 1 cup warm milk (I used skim)
• 1/2 cup granulated sugar
• 1/3 cup butter or margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

for the filling:

• 1 cup packed brown sugar, light or dark
• 2 1/2 tablespoons cinnamon
• 1/3 cup butter or margarine, softened

for the icing

1 cup powdered sugar

4 oz cream cheese, room temp

1/2 stick unsalted butter, room temp

1/2 tsp vanilla

1/2-3/4 tsp almond extract

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.

2. Add sugar, margarine salt, eggs, and flour, mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with flour. If you have a stand mixer, use the paddle attachment for mixing the first six ingredients and then use the bread hook to knead the dough. 

4.  Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. I used my oven on warm.

5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide in a rectangular shape. It should be approx 1/4 thick. 6. Preheat oven to 400 degrees.
7. To make filling, combine the brown sugar and cinnamon in a bowl.

8. Spread the softened margarine/butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.11. Bake for 10-15 minutes or until light golden brown and your kitchen smells divine. 

12. While the rolls are baking combine the icing ingredients.
13. Beat well with an electric mixer until fluffy.
14. When the rolls are done, spread generously with icing. Let cool before icing if you want a thicker glaze. 

ginger coconut carrot cupcakes

introducing one of my top 5 favorite recipes...ginger coconut carrot cake. midwest living, 3 years ago, came out with this recipe, and i have been a die-hard fan ever since. i am a HUGE carrot cake fan, and this homemade recipe is still my absolute favorite. i have probably tried 50 different kinds, and this still wins. i don't like raisins and/or pineapple in my carrot cake, but you could probably add them if you wanted.  i am not sure what it is about this cake that is soooo delicious, but it is super spring-y and a friend's birthday was the perfect excuse to bake these little guys up! i have never made this cake in cupcake form before, so there were a few adaptations. i generally use three 9" round pans.

Ginger Coconut Carrot Cake (adapted from Midwest Living)
 1 3/4 cup sugar, plus more for pans
2 1/2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
4 large eggs
2 tbsp fresh grated ginger
1 cup vegetable oil
3 cups grated or chopped carrots
1/2 cup chopped pecans
1.5 cup toasted sweetened coconut, plus more for garnishing

Cream Cheese Icing
8oz softened cream cheese
3/4 cup softened butter
1 lb powdered sugar
1 tsp vanilla

Heat oven to 350 degrees. Grease three 8-inch round cake pans; line bottoms with parchment paper. Grease and sprinkle with granulated sugar; tap out excess. Stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

Beat eggs and sugar until light. Add ginger and oil. Stir in flour mixture. Fold in grated carrots, pecans, and sweetened coconut.

Divide batter among pans and bake for 25-30 minutes or until cakes spring back when touched in the center.
Note: If making cupcakes, use ice cream scoop to fill cups 2/3 full. bake for 18-22 minutes at 350. 

Cool 15 minutes.Turn cakes out of pans and cool completely, top sides down.

For frosting: Beat cream cheese and butter until smooth.  Add powdered sugar and vanilla and beat just until combined and smooth.

Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with fresh coconut shavings if desired.


If making cupcakes, use can use a pastry bag (or ziploc!) and cut a hole 3/4 inch wide at the corner to create the thick icing stroke.