Whole Wheat Chocolate Cake

Compliments of: Heavenly Homemakers

Yield: 12-15 servings

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2 cups whole wheat pastry flour

1 1/3 cups sucanat
1/3 cup cocoa powder  

1 tsp baking powder  

1/2 tsp baking soda  

3 eggs  

1/3 cup melted coconut oil

1 1/3 cups buttermilk

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If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients and bake as directed. 

OR Mix dry ingredients together in a large mixing bowl. Add eggs, oil and buttermilk. Mix with beaters until batter is smooth and well mixed.

Butter two round cake pans or one 9×13 inch cake pan. 

Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes, until a toothpick comes out clean. 

Allow the cakes to cool completely before removing them from the pans.

Honey Ice Cream

Adapted from: Food Network

Yield: 1 quart

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1 cups heavy cream
3 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tbsp pure vanilla extract

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Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle. 

 

Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
 

Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract.

 

Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. (You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.)

 

Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

Dairy-Free Sugar-Free Ice Cream

Adapted from: Food Network

Yield: 1 quart

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14.5 oz can coconut milk
about 2 cups almond milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tbsp pure vanilla extract

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Pour coconut cream into measuring cup.  Add almond milk to fill to 4 cups.

 

Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle. 

 

Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
 

Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract.

 

Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. (You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.)

 

Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

Whole Wheat Blueberry Muffins

3 cups whole wheat flour
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried

Mix dry ingredients together well.  Add eggs, butter and buttermilk, stirring until all ingredients are mixed.  Gently stir in blueberries.

Scoop batter into 24 paper lined muffin tins.

Bake in a 400° for 20 minutes.

Whole Wheat Banana Muffins

2 eggs
1 cup milk
1/2 cup melted butter or coconut oil
2 cups mashed bananas
3 1/2 cups whole wheat flour
2/3 cup sucanat
4 tsp baking powder
1/2 tsp salt

Mix eggs, milk, butter and bananas in a medium bowl.  Add flour, sucanat, baking powder, and salt.  Stir just until moistened.

Spoon batter into 24 greased or paper lined muffin tins.

Bake at 400* for 20 minutes.

Experimental Brownies - Part 2

I think I've discovered a solution to my brownie "problem". My past attempts have been alright, but there is room for improvement. I think my new baking buddy is oat flour. It has a higher gluten percentage and higher moisture content than wheat flour, so my theory is that combining a small portion of oat flour with wheat flour will give a less crumbly and more moist result. The use of white bean puree is just to lower the fat content and hopefully give the brownies a fudgier texture.

1/2 cup butter, melted
1/2 cup white bean puree
1 cup sucanat, powdered
3 eggs
2 tbsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
3/4 cup wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350 deg.  Grease bottom of 9"x13" baking pan.

Mix butter and sucanat in a mixing bowl.  Add bean puree, eggs and vanilla and mix throughly.  Add remaining ingredients and mix for two minutes on high.

Pour batter into baking pan and bake for 20 minutes or until toothpick inserted in center comes out clean.

Perfect Whole Wheat Chocolate Chip Cookies

UPDATE 6/14:  I subbed coconut oil for the butter, and made adjustments to amounts.

I've been on a quest since changing to a healthier lifestyle for a good chocolate chip cookie.  For those of you who use whole wheat flour, you'll know that it doesn't turn out the same results as all purpose flour does.  Whole wheat flour still contains the bran and germ so it's heavier and doesn't always lend itself well to light and fluffy results.  So my cookies were always flat.  I typically add a cup or two of a different grain to my whole wheat bread and a few weeks ago I tried adding oatmeal and was shocked at how moist and fluffy the bread turned out!

In my search for a better version of whole wheat cookies I came across a recipe on Pinterest. The picture showed perfectly fluffy cookies. It has equal portions of oatmeal and whole wheat flour so I guess technically it's an oatmeal chocolate chip cookie. But next time I make them I am going to measure out the oatmeal and then grind it for oat flour.  My theory is that the oatmeal has a higher % of gluten thereby giving the cookies the needed structure.  And the higher moisture content keeps them moist and fluffy.  The dough was a little on the "gooey" side and I was tempted to add more flour.  I'm so glad I didn't! They came out perfectly!

One change I made was to substitute half the butter for white bean puree.  Bean puree is similar in consistency to creamed butter, but without all the fat.  You shouldn't substitute puree for all the butter, because some fat is needed or the result will be crumbly and dry.  No good for cookies!  Next time I'm going to try subbing coconut oil for the butter half and see how that turns out.

The other change I made was using Sucanat for the white and brown sugars.  Sucanat is very minimally processed so it still contains lots of good vitamins and minerals.  So all-in-all these cookies are pretty healthy but they don't taste like it.  I'm loving this!

3/4 cup coconut oil
3/4 cup white bean puree
1 cup ground sucanat
3 eggs
1 tsp vanilla
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 1/2 cups whole wheat pastry flour
2 cups rolled oats, ground to flour
1 1/2 cups semisweet chocolate chips

Cream coconut oil and bean puree for 2 minutes.  Add sucanat.  Beat in eggs and extract.

Stir in dry ingredients and then chocolate chips.

Scoop 2 tablespoons of dough onto ungreased cookie sheet.

Bake at 350 degrees for 10 minutes. Cool on rack.

Gluten Free Chocolate Almond Biscotti

Serves: 18-20

1 3/4 cups almond flour
1/4 cup natural cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup ground sucanat (measure, the grind)
3 extra-large eggs, at room temperature, lightly beaten
3 tbsp canola oil
1 tsp pure vanilla extract

Preheat your oven to 350 degrees F.

In a large bowl, place the almond flour, cocoa powder, baking powder, baking soda, salt and sugar, and whisk to combine well.  Add the eggs, oil and vanilla, and mix to combine well.  Continue mixing until the batter is smooth.  It will be pourable, and you won’t be able to shape it like you would biscotti made with all-purpose flour.

In a separate small bowl, combine the chips and corn starch, and toss to combine.  Scrape the dough into a biscotti pan or a greased rectangular tart pan of similar size (I used a quarter sheet baking pan).  Shake the pan back and forth until the batter is in an even layer.  Smack the flat bottom of the pan on the counter a few times to release any trapped air bubbles.

Place the pan in the center of the preheated oven, and bake until relatively firm to the touch, 20 to 25 minutes.  It will not be hard.  Turn the oven temperature down to 300 degrees F.

Allow to cool in the pan at least 10 minutes on a cooling rack before running a scratch-proof knife or thin spatula along the side of the pan to ensure it will come out.  Once almost completely cool, turn out onto a cutting board.  Slice in cross-section along the short side of the rectangle into 18 to 20 pieces.  Place the biscotti about 2 inches apart on a rimmed baking sheet, and return to the oven.

Bake for 15 to 20 minutes, or until relatively crunchy and dried.  Remove from the oven and allow to cool completely on the baking sheet.

Store in an airtight container at room temperature.

Healthier Sugar Cookies

These were surprisingly delicious!!  I've tried healthy versions before and wasn't impressed.  As usual, I blended my sucanat in my MagicBullet.  Otherwise it doesn't "melt" and is grainy.  I didn't have cake flour so I put 1 1/2 Tbsp cornstarch in a 1/2 cup measure then added white flour to fill, then added the remaining 1/4 cup white flour.  This dough is VERY sticky.  I hesitated in adding more flour to the mix as I didn't want the cookies to come out hard.  But you will need to keep sprinkling flour on your work surface and the dough to keep from sticking.  The recipe states using small cookie cutters.  I wasn't sure if that was just to get a count for yield or if it would effect baking time.  I used all sizes and baked for 6 minutes.  They are so soft and have a good chew and big crumb.  But they aren't crumbly.  I don't know if you need to spray the pan, but with how sticky the dough was, I didn't want to risk it.  I am very impressed and will use this recipe again!  I totally ignored the "healthy" frosting idea and used canned frosting.  I do have a recipe for Sucanat Frosting, but I didn't want to bother with it today.  The cookies are sprinkled with colored sugar for heavens sake!  Any little changes I can make though is good for me.


Adapted from: EatingWell

3/4 cup soft whole-wheat flour
3/4 cup unsifted cake flour
1 tsp baking powder
1/4 tsp salt
2 tbsp butter
1/2 cup sucanat
2 tbsp oil
1 large egg
1 1/2 tsp vanilla extract

Set a rack in the upper third of the oven; preheat to 350°F.  Spray two baking sheets with cooking spray.

Whisk whole-wheat flour, cake flour, baking powder and salt in a medium bowl.

Melt butter in a small saucepan over low heat.  Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl.  Add sucanat and oil; beat with an electric mixer until smooth.  Mix in egg and vanilla; beat until smooth.  Add the flour mixture and mix on low speed until just combined.  Divide the dough in half and press each piece into a disk.

Working with one disk at a time, roll dough on a floured surface to a thickness of 1/8 inch.  Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters.  Place the cookies about 1/2 inch apart on the prepared baking sheets.

Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes.  Do not overbake.  Transfer to wire racks to cool.

Make Ahead Tip: Prepare the dough through Step 3; wrap well and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, return to room temperature before rolling out.) Store the cookies in an airtight container for up to 3 days or freeze for longer storage.

Filled Monster Brain Cupcakes

CAKE
4 oz semi-sweet chocolate chips
1/2 cup seedless jam (any berry type)
1 2/3 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 1/4 cup sucanat
3 eggs
1/3 cup milk

FILLING
1/2 pint whipping cream
1/4 cup seedless jam

FROSTING
3 cups powdered sugar
1 tsp vanilla
2-3 tbsp milk
1/2 cup butter, softened
food coloring

Preheat oven to 350º.  Line muffin tin with cupcake liners.

Microwave chocolate and jam on high for 1 minute.  Stir.  Microwave again for 30 seconds.  Stir until smooth.  You can also do this in a double boiler.  Allow to cool on counter.

Mix flour, baking powder and salt together in a bowl.  In an electric mixer, mix butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each.  Alternately add flour and milk in thirds.  Mix thoroughly.

When chocolate mixture is cool to the touch, slowly add it to the batter.  Mix well.

Let the batter sit for about 5 minutes.  Gently stir again by hand.  Fill each cupcake liner 3/4 full.

Bake for 20-25 minutes.  Let cool on cooling rack.

Using an apple corer, press corer into center of cupcake about 3/4 of the way through.  Pull out "core" and eat it.  :)  Repeat with remaining cupcakes.

Whip cream in medium bowl until stiff peaks form.  Add jam and gently mix in.  Fill pastry bag (or ziptop bag with corner cut off) with whipped cream mixture.  Fill cupcake holes with cream.

Mix powdered sugar, vanilla and butter.  Add milk 1 tablespoon at a time until frosting is a spreadable consistency.  Add desired food colorings to make "brain" color.

Fill pastry bag (or ziptop bag with corner cut off) with frosting.  Using swirly zigzags, frost the tops of the cupcakes to look like brains.

Cinnamon (or Orange) Rolls

Compliments of Marilyn N

About 3 dozen rolls

3 cups hot water
1 cup instant powdered milk
½ cup potato flakes (not pearls)
2 cups whole wheat pastry flour
2 eggs
½ cup sucanat
1½ tbsp yeast
½ cup butter (very soft)
2 tsp salt
8-9 cups whole wheat pastry flour

Filling
3 tbsp melted butter
½ cup sugar
2 tbsp cinnamon OR grated orange rind

Frosting
4 tbsp melted butter
powdered sugar (½ bag or so)
vanilla
cold milk OR orange juice (again, add till consistency is right)

Combine water, powdered milk, potato flakes, 2 cups flour and eggs. Add sugar and yeast. Mix well and add butter and salt until smooth. Add flour, enough to make a soft dough. Knead until smooth, at least 5 min.

Place dough in greased bowl. Cover with towel and place in warm oven. Let rise 1½ hrs. Punch down. Let rise 45 min. Punch down.

Divide dough in half. Roll each half into a large rectangle. Brush with melted butter and sprinkle with mixture of sugar and cinnamon (or orange rind and sugar). Roll up from long side. Cut each roll using dental floss into ¾ inch slices. Place on greased cookie sheet. Let rise 30-45 minutes or until double.

Bake at 350° for 12-15 minutes. Frost rolls while still hot, using pastry brush.

Coconut Cream Rice Pudding

3 cups cooked brown rice
1 1/2 cups refrigerated coconut milk
14 oz canned coconut milk
2/3 cup sucanat
2 tbsp butter
1/2 cup raisins
1 tsp cinnamon, divided
3/4 cup unsweetened coconut

Combine cooked rice, coconut milks, sugar and butter in a large, heavy-bottomed saucepan.  Add raisins.  Simmer for 20 minutes, stirring every few minutes.  It should still be soupy.  Remove from heat.  Mix 1/2 teaspoon of cinnamon into rice mixture.

Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden.  Remove from heat.

Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut.  Serve warm or chilled.

Peach Dessert

I have wonderful memories of sneaking into the orchard, picking the perfectly ripe peaches off the trees and savoring every bite with the sweet juices dripping down my arms as I sat in the shade of the peach tree.  My mouth is watering...

My mom would make this dessert every year when the peaches were coming on.  I don't have a peach tree so I don't think about making this very often.  I just talked with her the other day and she mentioned making it and I remembered how much I loved it.  So in the spirit of I-rarely-follow-a-recipe-exactly, I've made some changes.

The original recipe calls for 2 cups powdered sugar, 2 eggs and 1/2 cup butter in place of the Bird's Custard.  I used to not care about eating raw eggs, but now it bothers me.  So I used the custard.  I found it in the baking section or next to the pudding and jello.  If you can't find the Bird's, Jello and Junket both make a custard.  Two small packages either should work, but it won't be as good.  :)  Also, I didn't have whipped cream so I used coconut milk.  It works basically the same.  Refrigerate a can of coconut milk for a few hours.  The cream will separate from the coconut water.  Carefully spoon the cream off the top, put it into a bowl and whip it as you would whipped cream.


18 oz pkg vanilla sandwich cookies
1 recipe Bird's Custard
6-8 fresh peaches, peeled, pitted and slices
1 pt whipping cream OR 15 oz can coconut milk

Crush cookies in a ziptop bag.  Pour crumbs into a 9"x13" baking pan, reserving 1/2 cup for garnish.  Make custard according to directions on can.  Pour custard over crumbs.  Layer peaches on custard.  Whip cream, but don't add sugar.  Spread whipped cream over peaches.  Top with remaining cookie crumbs.  Refrigerate for about 2 hours and enjoy!

Experimental Brownies

I have a good recipe for moist, fudgy brownies.  But I have been trying to find a more healthy recipe for brownies using whole wheat flour.  Every time I have tried one they come out crumbly and dry.  So I doubled my recipe minus one egg and used half white/half wheat flour this time.  They still came out crumbly but more fudgy than other attempts.  I have a few other tricks I'm going to try, but it is getting better.

1/2 cup butter, melted
1/2 cup oil
1 1/2 cups sucanat, powdered
3 eggs
2 tbsp vanilla extract
2/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350 deg.  Grease bottom of 9"x13" baking pan.

Mix butter, oil and sucanat in a mixing bowl.  Add eggs and vanilla and mix throughly.  Add remaining ingredients and mix for two minutes on high.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Whipped Ice Cream

I was in an experimental mood today.  I wanted to make ice cream but didn't want to use eggs.  I haven't had the best of luck with a cooked custard ice cream.  It always tasted eggy to me.  So I wondered what would happen if I whipped the cream beforehand?  It has a nice creamy texture without the eggs.  I love it! I'm going to try this again with half the cream and twice the milk.  I'll let you know how it goes!  :)

Makes 2 quarts

1 pint heavy cream
1 small package vanilla pudding
1/2 cup superfine sugar
1 tbsp vanilla
pinch salt
1 cup whole milk

Whip cream in a large bowl until stiff peaks form.  Pour whipped cream into ice cream maker.  Add remaining ingredients.  Mix ice cream according to directions.

"Healthier" No Bake Cookies

2 cups sucanat
½ cup almond or rice milk
1/3 cup butter
¼ tsp salt
½ cup peanut butter
¼ cup cocoa
1 tsp vanilla
3 cups regular oats

Mix sucanat, milk, butter and salt in large saucepan over medium heat.  Boil for 1 minute.  Remove from heat and add peanut butter, cocoa and vanilla.  Mix well.  Stir in oats.

Drop by tablespoonfuls (I use my 2 tbsp scoop) onto wax paper and allow to cool until firm.

A Different Chocolate Chip Cookie

My husband found this website on StumbleUpon.  He found the Jacques Torres cookie recipe, but I didn't have bread or cake flour.  She said, "Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life."  Since I didn't have the needed ingredients, I thought I would try her "swear by" recipe.  They are fantastic!  The outside has a nice crunch but they are soft and gooey in the middle.  I'm guessing that if you made them smaller, they wouldn't turn out the same.  So make them big and enjoy the goodness!!

Compliments of Crepes of Wrath

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chunks (I didn't have chunks so I used chips.  But Sydney says that the chunks is what makes these cookies so great.  After trying them, I can see why.)

Preheat the oven to 325 degrees F.  Grease or line your cookie sheets.  (I did neither and they came off just fine.)

Sift the flour, salt and baking soda together and set aside.

Mix the sugars and melted butter until thoroughly mixed.  Then add egg, yolk and vanilla and mix until creamy.  Add the sifted ingredients and mix until just blended – don’t over beat!  Stir in chocolate chunks by hand.

Drop dough a bit less than 1/4 cup (I used my 3 tbsp scoop) at a time on cookie sheet, about 3 inches apart.

Bake for 12-15 minutes, depending on the size of your cookies.  Mine took 17 minutes.

Leave them on the cookie sheet to cool a bit.  This is important!  They will fall apart if you move them too soon.  Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.

Makes 10-12 cookies, depending on their size.  Mine made 21.

German Chocolate Cake

Adapted from Simple Healthy Tasty

1 1/2 cups soft wheat flour
1/4 cup baking cocoa
1 tsp baking powder
1 cup sucanat
1/2 t salt
5 tbsp oil
1 tbsp apple cider vinegar
1 cup cold water

Preheat oven to 350'F.

Mix flour, cocoa, baking powder, sucanat, and salt in a mixing bowl.  Make three deep holes in the mixture.  Pour oil in one, vinegar in another and vanilla in the last.  Pour water over all of it.  Mix well.

Pour into 9"x9" pan and bake for 30 minutes.  Cupcakes for 15 minutes.

Torta Caprese

a.k.a Flourless Chocolate Cake

Adapted from Food Lovers Odyssey

9 oz good quality dark chocolate, chopped into small pieces (I didn't have dark chocolate, only semi sweet.  So I decreased the amount of sugar to 1 cup.)
1 cup butter
¼ cup cocoa powder
1 tbsp almond extract
1 ¼ cup granulated sugar
1 ½ cups ground blanched and toasted almonds (see instructions below)
6 eggs, room temperature

Preheat an oven to 310° and line the bottom of a 9-inch spring-form pan with parchment paper.

Slowly melt the chocolate and butter over a double-boiler.  In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined.  Add the ground almonds and whisk until combined.  Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.

Pour the mixture into the spring-form pan.  Make sure the mixture is level and smooth on top.  Bake for 50-60 minutes.  Cool and serve with chocolate spirals or shavings and powdered sugar.  Serve with gelato or whipped cream.


Almonds
Blanch:  Boil some water and add desired amount of almonds.  Let almonds sit in water for 30 seconds.  Drain almonds and place on paper towels.  Pinch the almond at the fat end and the almond should pop right out!  Get the kids involved.  It was lots of fun!

Toast:  Heat oven to 350°.  Place almonds in a single layer on a baking sheet.  Bake for 5 minute intervals stirring in between, until almonds are blonde to light brown in color.  They will smell divine!

Grind:  Pulse almonds in blender until somewhat fine in texture.

"Cinnabon" Rolls

Makes 17 rolls

½ cup warm water
2 pkgs active dry yeast
2 tbsp sugar
3½ oz pkg vanilla pudding
½ cup butter, melted
2 eggs
1 tsp salt
6 cups flour

Filling
1 cup butter, softened
2 cups brown sugar
4 tsp cinnamon

Combine water, yeast and sugar in a small bowl.  Stir until dissolved and set aside.  In a large bowl, prepare pudding according to directions.  Add butter, eggs and salt; mix well.  Add yeast mixture; blend well.  Gradually add flour; mix until smooth.  Place in a greased bowl; turning once to grease top.  Cover and let rise until doubled in bulk.  Punch down.

Roll out dough on lightly floured surface to 34”x21”.  Spread butter over dough.  Mix sugar and cinnamon in small bowl; sprinkle over butter.  Roll up dough tightly on long edge.  Cut dough with floss every 2”.  Place on lightly greased cookie sheet.  Lightly press down each roll.  Cover and let rise until doubled.

Bake at 350° for 15-20 minutes or until light brown.  Do NOT over bake.  Frost warm rolls with Cream Cheese frosting.

Frosting
8 oz cream cheese
½ cup butter
1 tsp vanilla
3 cups powdered sugar
1 tbsp milk

Combine all ingredients and mix until smooth.