PREP TIME 25 MINUTES COOK TIME 22 MINUTES ADDITIONAL TIME
1 HOUR 58 MINUTES
2 HOURS 45 MINUTES
• 4 cups milk (see note)
• 1 cup (2 sticks) butter
• 1 cup sugar
• 2 1/2 teaspoons salt
• 1 3/4 tablespoons instant yeast (see note)
• 4 large eggs
• 11-13 cups unbleached all-purpose flour
• 1 cup (2 sticks) butter
• 2 cups lightly packed brown sugar
• 2 tablespoons ground cinnamon
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla
• 2 teaspoons maple extract/flavoring
• Pinch of salt
• 2 pounds powdered sugar
• Cream or milk for consistency
1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour.
The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it
knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
11. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single
cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.
These rolls turn out far superior if you use whole milk but you can make them with 2%.
Also, if you don’t have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. If doing this, you’ll need to add a bit more flour than if following the recipe using instant yeast.
LIBBY’S PUMPKIN ROLL
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
This was your great grandfather’s favorite sherbet. No, I have never made it, but maybe someday you will make it on a hot summer’s day and invite me over to taste it. This recipe is from his daughter, Grandpa’s sister Amelia, who was married to Bruce R. McConkie. I remember your Grandpa Smith telling me that his favorite ice-cream was green pineapple sherbet and it was probably because of this recipe he ate as a child.
2 1/2 cups water
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 quarts water
1 pint whipping cream
1 quarts milk
Juice of 3 oranges
Juice of 1 lemons
1 8-ounce can crushed pineapple and juice
1 1/2 or 2 bananas, mashed
In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6 quart ice cream freezer and freeze according to freezer directions.
Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)
This recipe is from Sara.
- 16 oz. cream cheese
- 2 cups powdered sugar
- 1 cup sour cream
- 2 T. vanilla
- 1/4 t. almond flavoring
- 1 cup whipping cream
- 1 t. vanilla
- 1 T. sugar
- Angel Food cake cut into 1″ squares
- Raspberries or strawberries
Cream together the cream cheese and powdered sugar. Add sour cream, 2 T. vanilla, and almond extract. Mix. In a separate bowl, whip together whipping cream, 1 teaspoon vanilla, and sugar. Combine both mixtures. Fold in angel food cake squares. Beginning with cream on the bottom of the serving dish, alternate 3 layers of angel food cake mixture and raspberries/strawberries. The trifle may be placed in a medium-sized glass, serving bowl or may be made separately in clear plastic cups.
“Family is the center of life. It is the key to eternal happiness.” — L. Tom Perry
Simply blend and freeze the following ingredients–doesn’t get much easier than that.
- 1 small banana
- 1 cup strawberries
- 1/3 cup almond milk
Original recipe source, click here
Banana Split Lasagna
Recipe Source, click here
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Maraschino cherries (optional)
- Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
- In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
- Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
- Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
- Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.
- You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
- To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.
“Life is short. Eat dessert first.” — Ernestine Ulmer
A yummy little Christmasy dessert from Kraft that is great for parties and get-togethers, or just for your own little self.
“I’m so glad I live in a world where there are Octobers.” ― Lucy Maud Montgomery
- (8 ounce) package cream cheese, softened
- ½ cup butter, slightly softened
- 1/2 to 1 cup creamy peanut butter
- 2 cups powdered sugar, depending on how thick you want the dip to be
- 3 Tablespoons brown sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 cup oats, add more if you want the dip to be thicker
- 1 cup Plain M&M’s, or more if you prefer
- 1 cup semi-sweet chocolate chips
Instructions: With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour, and vanilla. If you want more peanut butter taste, add more peanut butter.
Mix in the oats with a wooden spoon. Add M&M’s and chocolate chips and mix in thoroughly.
Stop acting as if life is a rehearsal. Live this day as if it were your last. The past is over and gone. The future is not guaranteed. –Wayne Dyer
Recipe and photo credit: LDS Living magazine.
3 tablespoons unsalted butter, melted but not hot
3 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cups fresh strawberries, washed and sliced
1 package (3.4 oz) instant vanilla pudding, prepared according to package instructions
1. Preheat the oven to 450 degrees F.
2. Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don’t have popover tins, use a large muffin pan.
Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.
3. Pour the batter into the cups, about 2/3 full.
Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT open the oven door), then reduce heat to 350 and bake for another 10-15 minutes or until they’re a deep, golden brown.
4. Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
5. Cut each popover in half, leaving them attached at the back. Spread them open on individual plates. Top each popover with some vanilla pudding, about 1/3 cup sliced strawberries, and a dollop of whipped cream. Serve immediately.