cream cheese icing

Classic Cinnamon Rolls from Delish.com are unbeatable.

Classic Cinnamon Rolls

Cooking spray

c. milk

yeast

eggs,

butter,

c. all-purpose flour

kosher salt

c. sugar

baking soda

c. (1 stick) butter, softened

brown sugar

cinnamon

nutmeg

cream cheese, softened

pure vanilla extract

c. milk cream

I’ve always wanted to make homemade cinnamon rolls, but was a little intimidated.  These were not only DELICIOUS, but amazingly perfect looking. Thanks for the easy to follow step-by-step instructions. I can’t wait to make them again for a special brunch.

Perfect recipe! My first attempt at it and was sooo good! Thankyou for sharing

Such a great recipe! Not the best baker by any means, but these turned out so good on my first try! Personally, I do not recommend the nutmeg unless you want a pumpkin spice sort of flavor. Other than that these were the perfect cinnamon rolls!

Followed the recipe. Came out perfect. 
First time making cinnamon rolls.

I used this recipe for my first-time ever making cinnamon rolls and they turned out amazing!  Like the other reviewers, I agree this recipe is easy to follow and the rolls are super delicious!  I used my stand mixer and everything turned out perfectly.  I used cardamom for half of the cinnamon and they taste great.  I will make less frosting next time - probably cut back to 3/4 of the amount.

I made these last night, covered tightly in the baking dish and proofed them this morning. They turned out beautifully!

I made these and it turned out crazily good!
if I bake something like this it usually turns out pretty dense. But this was nice a fluffy, like a professional bakery dough.

This was awesome. Came out great the first time. My roommates were raving about these, and the house smells like IKEA. 
I personally like a bit of amaretto in the icing and using Neufchâtel cheese to lighten it up a bit. Delicious.

I messed up the recipe so they didn't turn out as they should but they still tasted amazing

They were wonderful. Will not search for another cinnamon roll recipe.

I'm a pretty good cook but certainly not a baker by any  means. This recipe is so easy to follow and the end results was simply and surprisingly delicious! I have attempted cinnamon rolls a few times with so so results. These from your recipe are over the top. THANK YOU! I will be making them again. If there were a 6th star I'd give it.

Yummy.  These are tasty, just sweet enough!

Every baker should have a perfect cream cheese frosting in her back pocket. Frost your carrot cake, red velvet cake, and everything in between with this recipe for the best cream cheese frosting you'll ever have!

Perfect Cream Cheese Frosting

cream cheese, room temperature

unsalted butter, room temperature

salt

vanilla extract

sugar

Place the softened butter and cream cheese in a stand mixer fit with the whisk attachment. Beat the butter and cream cheese together until homogenous and fluffy, about 2 minutes.

Add the vanilla extract, salt, and powdered sugar and whip to combine. After about a minute of mixing, use a rubber spatula to scrape down the bowl and beat for 2 more minutes until light and fluffy.

This frosting was everything i was hoping for. it's fluffy, soft, and just the right amount of tangy. Some cream cheese frostings are sticky and can get a weird texture, but using the whisk attachment with this frosting was a GAME CHANGER!

SUCH a great, simple frosting recipe. Perfectly sweet, tangy, and slightly salty. 10/10 recommend!

Red Velvet Cake with Cream Cheese Icing is a two-layer, soft and fluffy red velvet cake with the perfect cream cheese icing to compliment the unique flavour of the cake.

Red Velvet Cake with Cream Cheese Icing

Cup Butter, Softened

((110 grams))

Cup Sugar ((200 grams))

Cup Brown Sugar ((100 grams))

Large Eggs

Cup Oil ((125 milliliters))

Tbsp. Liquid Red Food Colouring

Tbsp. White Vinegar

Tbsp.

Vanilla Extract

Tbsp. Cocoa Powder ((12 grams))

Cups All Purpose Flour ((375 grams))

tsp Baking Soda

Cup Buttermilk ((250 milliliters))

Cup Cream Cheese, Room Temperature ((250 grams))

Cup Butter, Softened ((110 grams))

tsp Vanilla Extract

2 and 1/2-3

Cups

Preheat the oven to 180°C (350°F) and grease and line a 24cm or 9' round spring from cake pan and set aside.

In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until creamy.

Add in the oil, eggs, vanilla extract and red food colouring and beat together.

In a separate bowl, mix the flour, cocoa and baking soda together.

Fold the dry ingredients into the wet ingredients and mix until all combined.

Finally add in the buttermilk and vinegar and stir until smooth.

Pour the batter into the prepared pan and bake for 45-50 minutes. A skewer inserted into the middle should come out with a couple of moist crumbs attached.

Allow the cake to cool for 10 minutes in the cake pan before removing from the pan and place on a cooling rack to cool completely while you make the cream cheese icing.

Beat the butter until smooth.

Add in the cream cheese and beat together until smooth.

Add in the vanilla extract and slowly add the icing sugar until all combined.

If your cake has domed, with a sharp, serrated knife and then using the serrated knife, cut the cake in half.

Using 1/3-1/2 of the icing, filling the cake, you can pipe this or spread this. Then top with the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.

Cream Cheese Icing;

Vintage Strawberry Cake will take you back to the days when Granny was baking in the kitchen and the smell of strawberries filled the air!

Vintage Strawberry Cake

flour

butter

vegetable oil

water

eggs

buttermilk

mashed strawberries, drained well (or use 1 cup freeze-dried berries)

(8 oz) block cream cheese, softened

butter, sliced in chunks, softened

sugar (may need more if icing is thin)

vanilla

mashed strawberries, drained well (or use 1/2 cup freeze-dried berries)

Stir flour with sugar in a mixing bowl. Set aside.

Melt butter in a saucepan, then add oil and water.  Bring to a boil for 1 minute.  

Pour wet ingredients into dry ingredients in mixing bowl.  Blend with a mixer on medium speed for 1 minute.

In a separate bowl, whisk eggs and buttermilk together. Pour into contents in mixing bowl.

Add drained strawberries and mix batter for 1 minute on medium speed until combined.  Batter will turn pink.

Pour batter into a 13 x 9 inch greased and floured pan. (ad)

Bake at 350 degrees for 40 minutes until cake springs bake in the center.  Remove from oven and cool.  

CAKE

Place cream cheese in a mixer and blend until smooth.  Add slices of butter gradually and continue to blend until creamy.

Add powdered sugar 1 cup at a time and mix until thickened. Mix in vanilla.

Drain strawberries well and add to mixture. Or, use freeze dried berries. (ad)

If icing is too thin, add more powdered sugar to thicken.

Pour icing on top of cooled cake and spread with a knife or spatula.

Top cake with additional strawberries if desired. 

ICING

I've never even thought of decorating the top of a sheet cake like this!  You are so creative. I just love how beautiful this cake looks.

Love,love,love this cake!! The flavors are blended together for an absolutely luxurious treat! Delightful and delicious!

Perfect timing for this seasons berries!!

I have a bajillion frozen strawberries. How would you recommend using them in this recipe? I'm assuming to simply thaw and thoroughly dry.

This sounds delightful! My granddaughters bday is coming up and she’ll be 3! Keeps telling me she wants a strawberry cake??? So I’m thrilled I found this! Before I start I had one question...fresh strawberries are worrying me about liquid? Would cheese cloth work good to drain out liquid or what would be your suggested way? I want to do this right? The liquid part is worrying me??

Orange Rolls with Cream Cheese Icing

active dry yeast

milk (lukewarm, about 110F/45C)

sugar (granulated)

orange juice (any type)

tsp vanilla extract

flour (all-purpose)

butter (unsalted, softened)

tbsp orange zest

oz cream cheese (softened)

icing sugar

tbsp milk

orange

Whisk the yeast. milk, and 1 tbsp of the sugar together in a bowl. Let the mixture sit for 5-10 minutes or until it gets foamy.

Whisk the orange juice, eggs, and vanilla into the yeast mixture. Stir the flour, salt, and remaining sugar together in the bowl of your stand mixer, then add the wet ingredients and butter.

Attach the dough hook, and mix on medium-low speed until a shaggy dough forms. Increase the speed medium-high and continue to knead for 5-10 minutes, until the dough is soft and elastic. It should be slightly sticky while still pulling away from the sides of the bowl.*

Lift the dough ball from the bowl, lightly spray the bowl with cooking spray, place the ball back into the bowl, then spritz the top of the dough as well. Cover the bowl with plastic wrap and let it rise in a warm, draft-free environment for 1-2 hours, or until doubled in size.

Punch the dough down and turn it out onto a lightly floured surface. Roll the dough out into a rectangle about 12' long and 16' wide.

Dough

Make sure your butter is softened and easily spreadable. Spread it, edge-to-edge, over the rolled-out dough.

Mix the sugar and orange zest together. Sprinkle it over the butter. Use a spatula to gently spread any lumps that may have formed from the moisture in the orange zest.

Starting from the end closest to you, tightly roll the dough. I like to start in the middle and use my hands to slowly roll out to the sides. Repeat this method until you get to the end of the dough. Pinch the end completely to seal the roll.

Use a sharp knife to mark the center of the roll. Mark the center of each half, then mark each quarter into thirds. This should give you 12 equally-spaced marks along the roll.

Wrap a piece of dental floss around the roll on your first mark. Pull each end to slice all the way through. This will give you perfect rolls without squishing them. As you slice them, place each of the rolls in a generously buttered baking dish.

Filling

Cover with plastic wrap or a clean kitchen towel. Preheat the oven to 350F and let the rolls rise for 20-30 minutes as the oven comes to temperature.

Remove the towel or plastic wrap from the dish. Transfer to the oven and bake for 18-22 minutes, or until the rolls are golden brown.

Add all the icing ingredients to a bowl and beat until smooth and creamy. Spread the icing over the rolls once they are warm, not hot. Slice between each roll and serve.

Bake &amp; Make Icing

What a beautiful, delicious to make for Easter Dinner.  I love the Idea of this cake and will be making it real soon.  I'm Catholic, and we are in Lent right now, so I will be making this for Easter Dinner.  Thank you for the lovely recipe.
Donna Pollock

Celebrate love with this recipe for Grain Free Red Velvet Cupcakes + Cream Cheese Icing! They're naturally colored with beet juice and so pretty!

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

ghee

chocolate chips

beet juice

coconut sugar

almond flour

cocoa powder

coconut flour

baking powder

sea salt

butter, softened

agave nectar

In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments.

Whisk the beet juice and eggs in a large bowl and add the sugar. Beat well.

Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt.

Evenly divide the batter between 12 lined muffin cups in a muffin tin.

Bake in the preheated oven for 20-25 minutes.

Let the cupcakes cool on a wire rack completely before frosting.

For the icing, mix together the cream cheese, butter, vanilla and agave.

Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

Oh my goodness!!!!! I made these tonight as I was craving something sweet and special!  I adjusted the frosting slightly by using around a cup of powdered sugar instead of agave, and the result was divine! It was hard to stop eating! I was pleased that the cupcakes themselves were not too sweet, and paired well with the rich frosting. I didn't note a beet flavour, as I think the cacao overpowered it, but I was still happy. Will definitely make again!!! Thanks so much for sharing this keeper of a recipe!!!!

This layer Lemon Blueberry Cake is soft and moist with a delicate crumb. Packed full of blueberries and bursting with tangy lemon flavour. Paired with a cream cheese icing to round it all off.

Lemon Blueberry Cake

Cup Butter, Softened ((220 grams))

Tbsp. Vanilla Extract

Lemon Juice ((125 milliliters))

Lemon

3 and 1/2 Cups All Purpose Flour ((435 grams))

Tbsp. Baking Powder

Cup Milk ((250 milliliters))

250 g Blueberries ((1 and 3/4 cups))

Tbsp. All Purpose Flour

Cup Cream Cheese ((250 grams))

2 and 1/2 - 3 Cups Icing Sugar ((320-380 grams))

Preheat the oven to 180°C (350°F) and grease and line two 24cm or 9&quot; round spring form cake pans and set aside.

In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until light and creamy.

Add in the eggs and vanilla extract and beat together.

In a separate bowl, mix the flour and baking powder together.

Fold half of the dry ingredients into the wet ingredients and mix until all combined.

Add in the lemon juice and lemon rind and mix together.

Add in the remaining half of the dry ingredients and mix through. Add in the milk and mix until the mixture is just combined.

Toss the fresh blueberries through the flour until all blueberries are coated. Add into the batter and lightly fold through. Do not over mix!

Pour the batter into the two cake pans and place in the oven to bake for around 25-35 minutes.

Baking time will vary depending on your oven. I checked mine after 30 minutes by inserting a skewer in the middle of the cake. Mine ended up taking 35 minutes but check at 20 minutes onwards to ensure you don&#39;t over bake.

Allow the cake to cool for 10 minutes in the cake pans before removing from the pan and placing on a cooling rack to cool completely while you make the cream cheese icing.

Lemon Blueberry Cake;

If your cakes have domed, take a large, serrated knife and level the cakes.

Using 1/3-1/2 of the icing, fill the cake. You can pipe this or spread this.

Then cover the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.

Pile these little carrot cakes up on a cupcakes stand to make an attractive centrepiece for afternoon tea.

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