Lemon Blueberry Coffee Cake

 I tried a new "Conference Cake" recipe this Sunday. It is a little more time consuming, but it's not as bad as the recipe appears at first lol. And the end result is SO SO good that it is worth it! 

Ingredients:

Crumb Topping:

1/2 cup butter melted

1 1/2 cups flour

1/2 cup brown sugar packed

1 tsp vanilla

Cake:

1/4 cup melted butter

1/4 cup oil

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup vanilla yogurt (plain or sour cream works as well)

1/4 cup fresh lemon juice (about 2 lemons, zest them first)

zest from 2 lemons

2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 container fresh blueberries (frozen can be used 1-2 cups)

Cream Cheese filling:

1 8oz package cream cheese, softened to room temperature

1/4 cup granulated sugar

1 egg

zest from 1 lemon

Lemon Glaze:

1 cup powdered sugar

1 Tbsp butter melted

1-2 Tbsp lemon juice

Instructions:

Preheat oven to 350 degrees. Grease a 9x13 pan (can also use a 10" springform pan, bundt pan, etc)

Make the cake:

In large bowl, whisk butter, oil, and sugar together for 2-3 minutes. Add in the eggs, vanilla yogurt, lemon juice and zest and whisk until well combined. Add in flour, baking soda, baking powder and salt and stir until just combined. Gently mix in blueberries. Set aside.

Make cream cheese filling:

With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake:

Spread 1/2 cake batter into the bottom of your prepared pan. Spread the cream cheese filling on top of cake batter, trying to avoid going to the edges. Top with remaining cake batter, spreading as best you can.

Cover with foil and bake for 45 min. Make the crumble now, you will top it and continue baking it after the initial 45 min is up.

Make the crumble:

In a small bowl, combine melted butter, flour, sugar, and vanilla until crumbly. Put into freezer while the cake is baking for 45 min.

Topping and finish baking:

Remove the cake from the oven and turn the heat up to 425 degrees. While it is heating up, sprinkle the crumble topping over the top of the cake. Return to the oven, uncovered, and bake an additional 15-20 minutes, until a toothpick comes out mostly clean. If top starts burning you can cover for the last 5-10 min but you want a crisp top. 

Allow to cool slightly, and drizzle with the lemon glaze before serving. 

The Best Blueberry Muffins (w/a hint of lemon)

Muffins

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp salt

2 tsp baking powder

1/2 cup vanilla yogurt thinned slightly with water*

1.5-2 cups blueberries, washed and dry

Juice of 1/4 lemon

Crumble Topping

1/4 cup flour

1/4 cup sugar (white or brown or a mixture)

3 TB butter, softened

sprinkle of cinnamon

Preheat oven to 375 degrees.

Cream the butter and sugar together using a hand mixer. Add in eggs one at a time, beating well in between. Add vanilla and mix.

Switch to a mixing spoon or fork and stir in flour, salt, baking powder, and yogurt. 

Crush 1/2 cup of blueberries with a fork, and mix into batter.  Toss remaining blueberries in a flour coating then fold into the batter. Squeeze in fresh lemon juice, about 1/4 of a lemon (or more or less to taste).

Line a 12 cup muffin tin with cupcake liners, and fill 3/4 with batter. 

Mix together the crumble topping,  and drop onto the tops of the muffins.

Bake for 25-30 min.  Allow to cool and enjoy!

*Note: You can substitute the vanilla yogurt for milk, buttermilk, or plain yogurt. 

Raspberry Lemon Sweet Rolls

 DOUGH:

4 1/2 tsps yeast (or 2 packets) dissolved in 1 cup very warm water

6 TBS shortening (butter is OK too)

1 cup sugar

9 cups unbleached all purpose flour

2 cups hot water

2 eggs, beaten

1 TBS salt

FILLING:

1/4 cup butter softened

1/3 cup brown sugar mixed with 1/4 cup white sugar

    RASPBERRY PUREE:

    1-2 cartons raspberries, pressed through a fine strainer to make a puree

    3 TBS sugar

    Zest and a couple squeezes of juice of half a lemon

    1 1/2 tsp corn starch

FROSTING:

8 oz cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

Zest and a couple squeezes of juice of half a lemon

INSTRUCTIONS:

Add yeast to very warm water and let sit for 5-10 minutes until bubbly and poofy.

In stand mixer, add shortening, sugar, salt, and hot water and mix together.  Let cool slightly and then add in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Add in beaten eggs and mix.

Gradually mix in remaining flour and mix for about 2 minutes with the dough hooks. Remove dough from bowl and knead by hand until dough is satiny and smooth. Grease bowl and put the dough back into the bowl and cover with a towel. Let rise until double, about 30-60 min.

Remove dough from bowl and place on lightly floured counter. Divide dough in half.  (You will repeat these same steps with the second half of the dough. So only use half of the brown sugar mixture and half of the raspberry puree) Roll one half of the dough out into a rectangle shape. Spread softened butter on the dough (I just use my hands, it works the best!) and then sprinkle with the brown sugar/white sugar mix. It's ok to not use it all, just put as much as you like on. Take your raspberry puree and combine it with the sugar, lemon zest and juice and corn starch. Mix together until smooth. Pour a couple lines of raspberry puree on the dough.  

Gently roll up the dough into one long row.  Using dental floss, cut the rolls into pieces about 2" thick.  Place into a greased 9x13 pan. Drizzle tops of rolls with more raspberry puree, dripping into the middle of the roll.  

Repeat using the other half of the dough.

Let rolls rise until doubled, about an hour.  

Bake at 350 degrees for 25-32 minutes. Tops should be golden brown and middles cooked through.  

Allow to cool while making the frosting.

Combine cream cheese, butter, powdered sugar, lemon zest and lemon juice and beat with electric beaters until smooth.  Spread frosting on rolls and enjoy!

Recipe adapted from twopeasandtheirpod

Waffles

This is my go-to recipe for waffles:

1 3/4 c. whole wheat flour OR white flour (either works!)

3 tsp. baking powder

1/2 tsp. salt

2 eggs

1 3/4 c. milk

1/2 c. vegetable oil

Mix and bake!

Puffed Pancake

Or German Pancake. Or Hootenanny. Whatever you like to call it, here's a good recipe. We love this. I like it with powdered sugar and a squeeze of fresh lemon- so good!

2 eggs

1/2 cup milk

1/2 cup flour

dash of salt

dash of cinnamon

1 tablespoon butter

Preheat oven to 425 degrees. Whisk together the eggs, milk, flour, salt and cinnamon in a bowl. While the oven is preheating, melt the butter in a pie pan or 9 inch square pan. Pour the batter into the hot melted buttered pan. Do not stir. Bake 10-12 minutes (or until the pancake is firm and has puffed around the edges).

Serve right away with lemon juice, powdered sugar, maple syrup, or fruit.

Blueberry Peanut Butter Breakfast Shake

I had a bunch of blueberries I had frozen a while ago that I wanted to use, and was hoping to find a yummy smoothie or shake to use them in.
This proved to be SUCH a tasty way to start the day! Adding protein powder or flax seed would be great as well.  Enjoy! :)

6oz Vanilla yogurt
6oz milk
ice cubes
About 1 1/2 T chunky peanut butter (could use creamy)
1 very ripe banana (I used a frozen one)
Blueberries (I imagine any berry would be tasty) :)

Put all ingredients in the blender and blend until desired consistency.  Makes one very full tall glass, or two medium/small ones.

Chocolate Orange Swirl Muffins

These muffins were on Mel's Kitchen Cafe during her holiday "Sugar Rush." I've had them bookmarked since then and finally made them today. We all LOVED them. I can't decide if they are really a muffin- or a cupcake masquerading as one. Either way, they're good. Really good. Here is her exact recipe with a few of my notes in bold:

*Makes about 12 muffins

1 ½ cups all purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup canola oil or melted butter (I used veg. oil)
½ cup buttermilk
½ cup orange juice
1 teaspoon vanilla extract
Zest of one medium orange (about 1 tablespoon)
2 tablespoons cocoa powder
½ cup semisweet chocolate chips, regular or mini-sized (I used mini)

Preheat oven to 325 degrees (for dark, nonstick pans) or 350 degrees for regular muffin tins. Line tins with cupcake liners or spray with cooking spray.

In a large bowl, sift together the flour, sugar, baking powder and salt.

In a separate medium-size bowl beat together the egg, oil or butter, buttermilk, orange juice, vanilla and orange zest. Pour the wet mixture over the dry and mix together just until moistened. Don’t over mix! You may even see some small dry spots – as long as the mixture is evenly moistened without being overmixed, it will be fine.

Into two bowls, divide the batter in half. Sift the cocoa powder in to one of the bowls and fold in half of the chocolate chips. Fold the remaining chocolate chips into the other “white” bowl of batter.

Drop spoonfuls of the batter into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups 2/3 full. Bake for 13-15 minutes at 350 or 17-18 minutes at 325 until a toothpick inserted in the center comes out clean. Remove from the oven and cool the muffins for five minutes in the tins. Remove the muffins to a wire rack to cool completely.

Pancake Cupcakes

Pancake Cupcakes

I made these for JJ's birthday.

They were SO yummy!!  

{Pardon the picture, I only had my phone's camera on me}

Recipe from The Whimiscal Princess 

2 Cups Flour

2 Tablespoons Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Large Egg

3 Tablespoons Butter, melted

2 Cups Buttermilk {or cheat and add 2 Tablespoons lemon juice or white vinegar and enough milk to make 2 cups and let it stand for 5 minutes}

Preheat oven to 400 degrees and spray a muffin pan with non-stick spray.

In a medium sized bowl whisk the dry ingredients together.  In a small bowl whisk the wet ingredients together.  Pour the wet ingredients into the dry ingredients and stir gently until just combined.  Do not over mix.  Pour the batter, about 1/3 cup, into the prepared muffin pan.  Bake for 10 minutes or until it springs back when gently pressed.  Allow to cool for a few minutes.
Makes approx 12 regular sized cupcakes.

We served ours with syrup, whipped cream and sprinkles. 

Potato Pancakes

Remember when we were kids and mom would make us potato pancakes for breakfast, or dinner? I haven't had them for so long! This morning, trying to find something for us to eat, I decided to make them for my kids. At first, they heard the name "potato pancakes" and instantly said, EWE!!!! But I made them up, and they loved them! I don't know the recipe mom used, but here is one I threw together this morning. It was great!

2-3 cups peeled, raw grated potatoes (I used 3 medium fresh potatoes)
1 egg white
2 heaping tablespoons flour
1 t salt
1 tsp onion salt (could grate fresh onion, too!)

Mix all ingredients together. Heat a skillet pan on the stove with about 1/4-1/2 cup oil. Scoop 1/4 cup potato mixture into hot pan, and use a fork to flatten out mixture. Cook over medium-high heat until both sides are golden brown. Add more oil if needed after cooking several so the pan doesn't dry out. The potatoes burn before cooking if there isn't oil in the pan! Place on paper towels to absorb the oil and then serve with sour cream, or ketchup, or whatever you like topped on your potato pancake!

This made about 9-10 pancakes, so if you need more just double!

Cinnabun Cake

I found this recipe at The Sisters Cafe, and they mentioned that they found it at Picky Palate. I made it for a neighborhood brunch, and wow. I am going to go ahead and say I prefer this to an actual cinnamon roll! The picture just doesn't do it justice. It was moist and flavorful and so, so, good.

3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake. Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Coffeecake Muffins

From Barefoot and Baking, my friend Kadie's awesome food blog!

1/2 cup pecans
1/4 cup dark brown sugar (I only had light and used that)
1 t ground cinnamon
2 cups flour
1 cup sugar
1/2 t salt
1 stick butter, softened and cut into pieces
1 1/2 t baking powder
1/2 t baking soda
3/4 cup sour cream or plain yogurt
1 egg
1 t vanilla

For the Glaze:
1 cup powdered sugar
2 T water

Preheat oven to 350. Grease muffin pan. Chop nuts until they are the size of sesame seeds, add brown sugar and cinnamon and mix. Set aside. Mix together the flour, sugar, and salt. Add the butter and cut into flour mixture until the butter is the size of oats. Remove 1/2 cup of this mixture and stir it into brown sugar mixture to make the streusel. Set aside 3/4 cup of the streusel mixture for the batter. (The rest of the streusel mixture will be your topping.)

Add the baking powder and baking soda to the remaining FLOUR mixture and stir. Next add the sour cream, egg and vanilla. Stir until just moistened. Add the 3/4 cup of reserved streusel mixture and stir until evenly distributed. Divide the batter evenly between the muffin cups. Sprinkle each muffin with about 1 tablespoon of topping; lightly press the topping into the muffin. Bake at 350 for about 18 minutes or until a toothpick, inserted, comes out clean. Let them cool for about 5 minutes and then remove from pan. Mix powdered sugar with water until smooth for the glaze and drizzle over the top of warm muffins. Serve immediately! This will make about 12-15 muffins.

*I omitted the pecans because of Carson's allergies. I didn't have as much streusel as a result, so I added a little less than 3/4 c to the batter so that I'd have enough left for the top.

German Pancake w/ Mixed Berry Syrup

Our cousin Alicia told me I had to try this recipe, and we loved it. It's a little different than what you might think of when you think of a German Pancake. It has more of an actual cake texture and yet still has all the flavor of a german pancake. It was delicious and perfect for a special breakfast!

3 eggs
1 c. milk
1/2 tsp. salt
1/4 c. sugar
1 tsp. vanilla
1 1/2 c. flour
1 tbsp. baking powder
2 tbsp. butter
1 lb. bag frozen mixed berries
1/3 c. maple syrup
powdered syrup for dusting

Preheat oven to 400 degress. Whisk together eggs, milk, salt, sugar, and vanilla. Whisk in baking powder until smooth, then whisk in flour. Let sit at least 10 minutes. Heat an 8 or 10 inch cast iron skillet* in the oven with the butter.

Pour the batter into the pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.

To make the syrup, heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

*I don't have a cast iron skillet, so I just used an 8x8 glass pan.

Everyday Cinnamon Rolls

I have been searching for a quick cinnamon roll recipe and finally found it at Our Best Bites. I love that it only needs to raise once, for 30 minutes. I love that the whole thing is done in less than 2 hours. And I love that it just makes 12. It's so perfect!

Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 - 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place 3/4 c. milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. Add remaining 1/4 c. milk to the milk/butter mixture to cool it down. Add it to the flour mixture along with the egg while the beater is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls using dental floss. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Conference Cake

A Conference Sunday tradition!

2 C flour
1 t salt
2 eggs, beaten
4 t baking powder
1 C milk
1 C sugar
3/4 C butter {or less}
1 C brown sugar
Cinnamon

Mix flour, salt, and baking powder together and set aside. Mix eggs, sugar, and milk. Add flour mixture and mix well. Add 1/4 C melted butter, mix. Pour into 9x13 greased pan. Sprinkle cinnamon and 1/2 brown sugar over top. Pour 1/2 melted butter on top. Using a knife, poke holes into the batter over the whole pan. mix remaining butter and sugar together and pour over the top. Bake at 350 degrees for 30 to 40 minutes.

Blueberry Muffins with Streusel Topping

2 C flour
2 tsp baking powder
1/2 tsp salt
1 1/2 T flour
1 1/2 C fresh blueberries
1/2 C butter
3/4 C white sugar
2 eggs
1 tsp vanilla extract
1/2 tsp lemon zest (lemon juice will work)
1/2 C milk

Topping:
2 T flour
5 T white sugar
1/2 tsp ground cinnamon
2 T butter, diced

Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper muffin liners (which I still spray with PAM).
Combine 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in medium bowl. In a small bowl sprinkle 1 to 2 tablespoons of flour over blueberries and set aside (keeps from having purple batter)
In a large bowl beat 1/2 cup butter with 3/4 cup sugar until light. Beat in eggs and stir in vanilla and lemon. Fold in dry ingredients alternately with the milk. Fold in blueberries. Fold gently, do not stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a fork until resembles crumbs. Sprinkle over batter in muffin cups.
Bake in preheated oven for 20 minutes or until toothpick comes out clean. Soft and moist inside, tasty crunch outside. MmmMmm!
I like these served warm and with a little butter, but they are great just plain.

Stuffed French Toast

Made these for my lil' Valentines. They LOVED it (and so did we!)

4 Eggs
1 tsp vanilla
Nutmeg and cinnamon (to your liking)
Peanut butter
Bananas, sliced
White bread
1 T butter

Beat egg, vanilla, cinnamon, and nutmeg in a bowl and set aside.
Spread peanut butter on one side of bread (texas toast works great!). Place banana slices on top of peanut butter. Place other slice of bread on top to make a sandwich. Assemble as many as you like or need.
In a skillet or frying pan melt the butter. Dip each sandwich into the egg mixture, be sure to press so the bread absorbs the mixture. Place into the heated skilled and cook until brown on both sides.
Serve with syrup, powdered sugar, and fruit!
It sounds crazy, but it's really yummy! :)

Granola!

What would we do without The Sisters' Cafe? I saw this recipe a few weeks ago and have been dying to try it. I finally did, and WOW! I can't stop eating it!

Please excuse the flour-lined canister that I put the granola in.

The recipe is here. I followed it exactly except for the cardamom. I even went to the grocery store to get it, but it's $12 a container! So I didn't get it. Also, you can do almonds or pecans and I did almonds since Carson's allergic to pecans. Plus, I prefer almonds myself.

Next time I make it, I will make one change. When you first spread it in the cookie sheet, I will try to "clump" it together better and make sure I don't have very many loose sections.

3 ¼ cups Oats (Old Fashioned or Quick—any combination)

1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir well to coat. Let stand for about 10 minutes. Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Old Fashioned Pancakes w/Buttermilk Syrup

We made homemade from scratch pancakes with homemade buttermilk syrup this morning for breakfast. mmmmmmmm is all I can say! The pancakes are so yummy, light and fluffy! And the sugary caramel-like buttermilk syrup is like candy topping.

If you are wanting a great breakfast on a Saturday or Sunday morning, you have to try these!

3 cups flour
6 tsp. baking powder
1 tsp salt
2 T sugar
2 1/2 cups milk, warm
2 eggs, slightly beaten
6 T butter, melted

In a large bowl, sift your flour, baking powder, salt, and sugar. Sift through a fine strainer, if you don't have anything else! Make a well in the center of the mixture. Pour the warm milk, eggs, and melted butter into the well. With a wisk, mix until smooth. Don't overmix. Let the mixture sit for 10 min.

Heat a griddle to medium-high heat. Lightly grease and pour 1/4 cup batter onto griddle for each pancake. Serve with homemade buttermilk syrup.

Buttermilk Syrup:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 T corn syrup
1/4 tsp baking soda
2 tsp vanilla

In a large saucepan, stir together sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 min. (make sure your pan is large enough, it will foam up once boiling). Remove from heat and stir in vanilla. Serve over pancakes.

Homemade Pancake Mix

4 c. white flour
2 c. wheat flour
2/3 c. sugar
2 tbsp. baking powder
1 tbsp. baking soda

Store in a cool, dry place for up to 6 months.
To make, mix 1 c. pancake mix with 1 egg and 3/4 c. milk.
Pour onto hot griddle, bake, and enjoy!

Cinnamon Rolls

Dough:
2 tbsp. yeast
2 ½ c. warm water
½ c. sugar
½ c. oil
2 eggs
1 tbsp. salt
6-7 c. flour

Dissolve yeast in water and set aside. Beat sugar and oil together, then add eggs and beat well. Add yeast, water, salt, and 3 c. flour and beat until smooth. Put in dough hooks and add rest of flour. Mix and add flour until dough pulls away cleanly from sides of bowl. Let rise 1 1/2 to 2 hours, covered. Spray clean counter top with Pam type cooking spray. Roll dough out onto counter, forming one large square piece about 1/2 inch thick. Spread top of dough with softened butter.
Topping:
Combine the following into a bowl:
1/2 cup brown sugar
1/2 cup white sugar
1-1.5 T cinnamon
Spread the cinnamon mixture on top of dough. Roll the dough up the long way (this is easiest if your dough is square, you can cut off the excess dough on the sides if needed to make it square). Once rolled up, use dental floss and cut the dough into about 2" thick pieces. Lay the pieces onto a greased cookie sheet (about 12-14 on a sheet).

Let rise another 1 to 1.5 hours. Bake at 375 for 15 min. Let cool until just warm before frosting!

Frosting:
4 cups powdered sugar
1/3 cup warm milk
1/4 cup butter, melted
vanilla
Beat together. You may need to adjust amounts to get the consistency you like. It should be a little thick, not runny, as it will melt a little on the slightly warm rolls!