Rose Garden Tea Party

Tomorrow is my birthday, but I will be having my rose garden tea party this weekend. I've started on some of the desserts I will be making. I thought I would share them with you first, and update this blog post as more gets made.

So far, I made these cute cupcake toppers. They are tiny tea sets made out of fondant. I included a penny coin in the picture for size reference. I still have no idea what cupcake to make...maybe a coffee crumb cupcake? Seems tea like. =]

Here they are unpainted:

Then painted:

*Will update with more desserts and recipes this week*

Cinnamon Rolls with Cream Cheese Frosting

I've made cinnamon rolls numerous times, using several different recipes. I have never been truly satisfied with some of the previous recipes. They were good, but they were not amazing. However, the best recipe I have stumbled upon and tweaked is very similar to Cinnabon's cinnamon rolls. Even the cream cheese frosting. I hope you will enjoy making and eating them as much as I do. Your home will smell amazing as these bake.

This is a picture of them rising. They are ready to go into the oven.

4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup sugar
6 tablespoon butter, melted
6 oz of buttermilk
2 tps sugar
16.25 oz all-purpose flour, about 4 cups
1 package of active dry yeast, about 2 1/4 tps
1 1/4 tps salt
vegetable oil

8 oz light brown sugar
1 tablespoon ground cinnamon
pinch of salt
2 tablespoon butter, room temperature

8 oz cream cheese, room temperature
8 oz (2 sticks) butter, room temperature
1 lb powdered sugar
1 tps vanilla

1. Heat the buttermilk until it reaches 105-110F. I used the microwave. Add the 2 tps of sugar and yeast. A quick stir to combine everything, and let proof for 10 minutes. Make sure the yeast is foamy and alive.
2. Add the egg yolks, whole egg, 1/4 cup sugar, melted butter, salt, and 10 oz of flour. Mix with a whisk until combined. Add the remaining 6.25 oz of flour. Using a stand mixer and dough hook, mix for 5 minutes on low speed.
3. After 5 minutes, touch the dough to see if it is sticky. It should be soft, but not sticky. If sticky, add a little more flour. Continue to knead for 5 more minutes in the mixer. The dough should pull away from the side of the bowl.
4. Put the dough in a large bowl that has been lightly oiled. Cover and let rise for 2 hours to 2 1/2 hours. The dough should double in size.

5. Combine the filling ingredients in a bowl, the brown sugar, salt, and cinnamon.
6. Butter a 9 x 13 inch baking dish. Turn the dough out onto a lightly floured surface.
7. Roll into a 18 x 12 rectangle. Smear the 2 tbs of butter on the dough evenly, leaving 1/2 border along the top.
8. Sprinkle the filling mixture over the dough evenly, again, leaving the 1/2 inch border.
9. Begin rolling the dough into a tight log, and pinch the seams to seal it at the end.
10. Cut into 12 equal pieces, and place cut side down into the baking dish. Cover, and let rise for 2 hours.
11. Preheat oven to 350F. Bake for 30 minutes.

12. While the rolls are cooling, make the frosting. Beat the cream cheese and butter until combined. Add all the powdered sugar, and mix on low medium for at least 12 minutes. Then add the vanilla extract, beat until combined.
13. Spread half the frosting onto the cinnamon rolls while warm, this will melt into all the crevices.
14. If enjoying immediately, put all the frosting on, or desired amount. If serving later, remove 1 roll onto a plate and add a dollop of frosting on top and microwave for 15 seconds to warm through. Enjoy!

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