Blog - Girl and Her Kitchen

Buffalo Shrimp Tarts

I love appetizers. I could eat a whole meal just filled with appetizers.

Well, I actually have done that. Every (almost) New Year’s Eve, we pack up the family, and head over to my friend Jill’s house for the night. We each make a few appetizers and then spend the night eating. And eating. And eating. The kids are usually peering up onto the countertop wondering where the actual meal is, but they usually just scuffle away holding their pigs in a blanket, mini meatballs or a pile of chips (my daughter), hoping that we won’t notice that we forgot to force vegetables on them tonight. I just love sampling different recipes and finding new appetizers to serve at parties.

Sometimes you get in a rut. You know? The appetizer rut? The “oh wow…artichoke dip..again?” rut. Yes, we have all been there. You claim it is your “famous” appetizer, that everyone “loves” but really, you just cannot think of another thing to make.

I have been there. I feel your pain.

Enter Buffalo Shrimp Tarts. Something different. Something unique.

Something Delicious!

They might sound/look/seem difficult, but I really threw these together in about five minutes after mixing the shrimp and sauce the night before. They will really impress your friends at the next party/get together you have, and you can keep it a secret how easy they were.

I would never tell. 🙂

Buffalo Shrimp Tarts

1 box puff pastry sheets
1 lb. large or jumbo raw peeled and deveined shrimp, tails removed
1/2 cup buffalo wing sauce ( I find that Frank’s wing sauce is the BEST, but use your favorite)
2 tblsp butter
3/4 cup crumbled gorgonzola cheese
1/4 cup sliced green onions (optional)

A few hours or the night before, melt butter in a medium bowl. Add wing sauce. Toss with shrimp, cover and refrigerate overnight or a few hours. About an hour before you are ready to assemble, thaw puff pastry sheets on counter until easily rolled out. Using a round cookie cutter (I used a flower, any small shape will do) cut pastry sheet in small circles placing them on a parchment lined baking sheet. Place one shrimp on each puff pastry circle and continue until all the pastries are topped. Drizzle leftover sauce evenly onto shrimp. Top each with a few pinches of gorgonzola, pressing lightly into puff pastry. Bake at 400 degrees for 20-25 minutes or until pastry is puffed and is golden. Don’t be alarmed if some shrimp and cheese slide off while baking, just reassemble as they cool. Let cool slightly, top with sliced green onions if desired. Serve warm.
Recipe adapted from How Sweet It Is

Uncategorized

Perfect Roasted Asparagus

I always look forward to grilling season. I love that you know summer is coming soon when you can smell what your neighbors are having for dinner because they decided to fire up the grill for the first time of the season. Of course, we are different in the fact that we grill all year round. My husband has been known to shovel the snow off of the grill to place a marinated flank steak inside. I love grilled food, but the meat comes in second to the stars of my grill-the vegetables! I just love that smoky flavor the grill gives peppers and onions, the crispness of the zucchini, the sweetness of the corn. We were on a kick of grilling asparagus last summer and we would skewer it, drizzle it with olive oil, salt and pepper and let it grill until it was browned and crispy. YUM.

During the times of the year where the grill is not as easily accessible, I still craved that delicious asparagus. I kept trying different cooking methods indoors, but never quite got the same results. One day, I was complaining to my friend Vickie and she confessed her love of the browned, crispy asparagus as well. I told her I couldn’t get it right and she shared her method. I tried it and success was found (cue “Hallelujah!”). It is a foolproof technique for getting the perfect asparagus every time! Thanks Vickie! 🙂

Perfect Roasted Asparagus

1 bunch of thick asparagus
2-3 tblsp olive oil
Salt and pepper to taste

The bottoms of asparagus are tough to eat and not flavorful. Take one of your stalks, and bend it. They say it will break right where the good flavor starts. Discard bottom. Break or cut remainder of stalks and rinse under cold water. Pat dry. Place on parchment covered or lightly sprayed baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake at 350 degrees for 30 minutes or until asparagus is crisp tender and browned and crispy at the edges. Do not overcook!

*Note: If asparagus is especially thin, decrease cooking time to 15-20 minutes and watch carefully.

Breads, Quick Breads and Rolls

Hunger Games Bread

Ok-I am a total nerd with this one.

When people first told me to read the Hunger Games series, I asked what the series was about. When I was told, I usually told them how that sounded like something I would never, ever read. Well, I reluctantly picked it up at a certain point, if only to get all the Hunger Games addicts off my back and could say, “Yes! I read it. It was really no good.”

Boy, was I wrong.

I totally jumped on the Hunger Games train and kept going. After book one, I demolished book two, only to stay up all night and read book three.

And, finally, last night, I went to see the movie. With my husband, nonetheless, whom I forced to read the series as well.

The movie was good, the books were better, as usually is the case. I thought it funny that when my babysitter arrived for the evening to watch the kids while my husband and I went out on a very exciting Monday evening movie date…:) she was so thrilled that I was going to see this movie and couldn’t wait to talk to me about it when I got home. I felt really young for a moment, until that moment passed…then I felt really old.

Regardless, this is where my nerdiness comes in. Brace yourselves.

I, as the name of the book suggest, was interested to find so many references to food. Some, made my stomach turn, others, made me wonder. Remember the bread from District 11 that was sent to Katniss that was originally intended for Rue? “…dark ration grain, shaped in a crescent..sprinkled with seeds…”. I remember thinking how good that sounded. Yes, I am thinking of food even when I am reading a book about kids playing a game to their death…strange, I know.

It sounded so good, I had to try it out. I noticed there were a few recipes online for it, but I sort of combined them all, changed a few things, and made m y own. Believe me. I wouldn’t exactly play a round against Katniss in the arena for this bread, but I have to admit, it is pretty darn good!

Okay now…don’t judge. I love to read and I love to cook. Despite how nerdy it might be, sometimes those two worlds just collide! Remember those days, when you looked at your mom sporting holiday shirts and santa earrings and you swore you would never do something so ridiculous like buy holiday tshirts (no matter how “cool” they try to make them at Target) or make theme food for the books you read? Well, it is called literally eating your words.

Hunger Games Bread
3/4 cup warm water
1 1/2 tblsp sugar
1 tblsp yeast
1 1/2 cups buttermilk
2 tablespoons melted butter
3 tablespoons honey
2 teaspoons table salt
4 tblsp flax seed, divided
4 tablespoons unsalted, shelled sunflower seeds, divided
4 tblsp pumpkin seeds, divided
4 tblsp sesame seeds, divided
2 tblsp uncooked oats, divided
1/4 tsp salt
3 cups hard white wheat flour
2 tablespoons vital wheat gluten
2-3 cups bread flour
1 egg white
2 tablespoons cold water
In a small bowl or larger liquid measuring cup, combine the warm water and the sugar. Sprinkle on the yeast, stir to combine, and allow to stand for 10 minutes or until slightly puffy and bubbly.
Meanwhile, while yeast is sitting, combine 2 tablespoons of each of the seeds in a small skillet, reserving 2 tablespoon each of sesame, flax, pumpkin and sunflower seeds (you will use these later for the top of the rolls). Toast over medium heat, stirring frequently, until fragrant golden. Be very careful not to burn! They toast quickly, so watch them carefully.

In the bowl of a heavy-duty mixer, combine the buttermilk, melted butter, honey, and salt. Add the yeast mixture and mix well. In another bowl, combine the whole wheat flour, vital wheat gluten, and the toasted seeds and then add to the yeast mixture and mix well. Add 2-3 cups of bread flour 1/2 cup at a time, until the dough is not sticky and is a stretch, smooth consiststency. When the dough is the right texture, let it knead in the mixer for 5 minutes.
While the dough is kneading, spray a large bowl with non-stick cooking spray. When the dough is done kneading, turn the dough into the bowl and cover with a clean cloth. Allow it to rise in a warm place until doubled, about 1 hour.

While the dough is rising, lightly flour a work surface. Line 2 baking sheets with parchment paper or spray lightly with cooking spray and set aside.
When the dough is done rising, transfer it to the work surface and divide it in half. Roll each half into a circle about 12″ in diameter and about 1/4″-1/2″ thick. Using a pizza or dough cutter, cut the dough into 8 equal wedges.

Starting with the wide edge of each wedge, roll down to the point in a crescent shape and place on prepared baking sheet. Continue until all of the dough is in a crescent shape and placed on the baking sheet. Make sure they are spaced out a lot. They will rise one more time and puff up in the oven as well. Cover with a clean dish cloth and let rise for 45 minutes.

Preheat oven to 375. Whisk together the egg white and water. Mix the reserved seeds, salt and the oats in a small bowl. When the rolls are done rising, carefully brush the tops of each of them with the egg white mixture. Dip the top of each roll in the seed/oat/salt mixture. Bake the rolls 13-15 minutes or until golden brown on top. Serve warm with butter. Makes 16 rolls.

Chicken & Turkey

Seared Chicken with Smashed Potatoes and Herbed Pan Sauce

I love dinners that taste more decadent than they really are.

This one is one of those. Seared chicken is topped with a creamy, flavorful sauce and along with the smashed potatoes, makes a really good, quick dinner for the whole family. I drizzled my potatoes with the sauce too and it was really good. You can use any potatoes for this dish… I went a little crazy and bought a mix of red, yellow, white and blue potatoes. They looked so pretty whole and uncooked in my basket. I boiled them and smashed them with their skins on and got what looked like blue mush. Check out the picture and you can see the blues mixed in. Not so pretty. It still tasted wonderful and once my kids got past the “why are my potatoes blue” thing, they really liked it too. I suggest if you are making roasted potatoes, go for the colorful variety, if you are making mashed, not so much.

Whatever potato you go with, this is sure to be a hit with your family. Enjoy!

Seared Chicken with Smashed Potatoes and Herbed Pan Sauce

1 1/2 lb small potatoes (any variety)
4 garlic cloves, divided
1 tblsp butter or margerine (I used brummel and brown spread)
Salt and Pepper
1 tblsp olive oil
4 – 6 oz. boneless, skinless chicken breasts
1/4 cup chopped onion
3/4 cup white wine
1 1/2 cups sour cream (I did use regular but light is fine too)
1 tbsp dijon mustard
1 tblsp dried thyme
1/4 cup chopped flat leaf parsley

Place the potatoes and 2 of the whole garlic cloves in a large saucepan and cover with cold water. Bring to a boil and simmer until fork tender, about 15-18 minutes. Drain reserving 1/2 cup of the cooking water. Put potatoes in serving bowl. Add butter and fold in until melted. Add 1/4 cup of cooking water (or you can use skim milk) and smash. Generously sprinkle with salt and pepper. Add more cooking water or milk until the potatoes are a consistency of your liking. Taste for seasonings and add more salt and pepper if needed.
While the potatoes are cooking, heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper. When the skillet is very hot, but the oil is not scorching, add chicken and cook until cooked through and golden brown about 6-8 minutes per side.
Remove chicken when done cooking. Mince last two garlic cloves and add to skillet along with onions. Cook one minute. Add wine and and simmer for 2 minutes. Remove from heat and whisk in sour cream, mustard, thyme and more salt and pepper. Serve chicken over potatoes with sauce spooned over it. Top with parsley.

Sauces and Condiments Vegetables and Fruit

Homemade Fresh Strawberry Jam

When I was little I used to love staying over at my grandparents’ house for many reasons, but the one main reason was breakfast. My grandfather was a professional at making breakfast. He would make the fluffiest scrambled eggs, the crispiest bacon, the most tender-crisp potatoes you have ever tried. Although everything was completely top-notch, his true specialty lay in his biscuits. Light, flaky, buttery, perfect discs of goodness. 🙂 We would smother them with butter and strawberry jam and pop them in our mouth like candy. I probably ate 7 or 8 of them at breakfast, not even realizing it. They were just that good. I tried to perfect that biscuit over the years, but it never came close. I have the best memories of those times, watching him cook, hoping he would ask me to help, and being thrilled when he did. Sitting and having breakfast and talking to him and my grandma was the best of times. It is funny how you never realize how special that time is until it is too late to do it again.
Obviously, life is busy and we don’t take so much time to sit and have breakfast (or conversation for that matter) as we run from place to place.

That is why I love making breakfast (or having my husband do it!) on the weekends and just sitting, relaxing and hanging out with my kids. Although I cannot seem to perfect those homemade biscuits, I made a jam that comes close to how that jam tasted on those biscuits. I am sure that the jelly we used was just from a jar, but good memories sometimes change our perception, and that jam was darn good.

I have always wanted to make jam from scratch, but I always thought it was so much harder than it actually turned out to be. It was incredibly easy and the result was worth it. Whatever you decide to spread this jam on, enjoy it with your family or friends and make some good meal memories with the ones you love!

Homemade Strawberry Jam

2 cups of sugar
Juice from one large lemon
4 cups of strawberries, hulled and halved

Combine sugar and lemon juice in a saucepan and cook over low heat for 10 minutes. Add strawberries and continue cooking on low for 20-25 minutes, stirring frequently so nothing sticks to the bottom of the pan. Turn off heat, let cool, and store in a mason jar or an airtight container in the refrigerator. If interested in canning the jam-see instructions below. Spread on toast, scones, muffins, or use in your peanut butter and jelly sandwich! Enjoy!

Recipe Adapted from Ina Garten

Canning Directions-Taken from a post from Ina Garten

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Sterilizing Jars

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

Crafts Desserts Easter

Easter Nests

I love doing a little craft with my kids before each holiday. It sort of brings the holiday spirit around and is fun for the whole family. Today, the girls had some of their friends over and we made Easter Nests. It was so much fun and the girls thought they were pretty delicious too. It is a simple craft, if you just remember a few things. Basically, you are making a rice krispie treat in the shape of a nest, but to really form it, you have to follow a few steps. First, make sure you spray your hands with cooking spray. Second, squash a handful of the marshmallow/rice krispie mixture in your hands into a ball. Third, flatten it with the palm of your hand. Finally, press down with your fingers in the middle to form a little well in the middle for the “nest”. Fill with peeps and chocolate robins eggs and you have your Easter Nests! We are using them as part of the centerpiece on our Easter table, but you could use them for decorations, or just as a fun dessert after Easter dinner. Another option to make them look even more realistic is to use chow mein noodles. I thought those would look very realistic, but when I suggested it, I got a lot of strange looks (why would we use those? Gross! I believe was one of my daughter’s comments.) So, we went with the old standby-rice krispies. I thought they turned out cute and they were pretty fun to make too! Hope you and your family have a wonderful Easter together! 🙂
Easter Nests

3 tblsp butter
4 cups miniature marshmallows
6 cups rice krispies cereal
Assorted colors peeps
Robins Egg Malted Milk Balls or candy coated chocolate eggs

Melt butter and marshmallows. Mix in rice krispies. Spray hands with cooking spray and while mixture is still warm, form into small fist sized nests. Fill with peeps and eggs. Let cool.

Candy Desserts

Chocolate Peanut Butter Pretzel Truffles

As embarrassed as I am to admit it, I never was really a pretzel and chocolate kind of girl.

Flashback almost two years ago, two friends of mine came over to meet our new addition to the family. As he screamed for what seemed like an eternity, they sat there, totally understanding, handing me gifts and telling me that the crying (screaming/yelling/howling) wasn’t bothering them at all (are girlfriends great or what?). In the bundle of goodies that they handed me was a treasure I would learn to value more than even the most adorable tiny baby boy outfits that they had picked out.

Trader Joe’s Dark Chocolate Pretzel bark.

In other words: Heaven. On. Earth.

Oh, how that pretzel bark got me through countless unsuccessful attempts at feeding this colicky baby boy. The dark melty chocolate. The salty pretzel. The giant, and I mean giant, package that I finished off by myself. Yes, I am not proud, but it is true, and you know what? I needed it okay? Any mom with a new baby will vouch for me that sometimes, you just gotta do what you gotta do.

If you have ever tried Trader Joe’s Dark Chocolate Pretzel Bark, you are nodding your head right now, totally understanding how I could have eaten the whole thing over the course of a few weeks. Okay, a week. I cannot seem to find it anymore at Trader Joes, but I will always thank Tricia and Michelle for introducing me to the delectable pretzel/chocolate combo that I had always snubbed in the past.

Well, since I cannot satisfy that craving by heading to Trader Joes, I decided I needed to do something about it.

Enter in Chocolate Peanut Butter Pretzel Truffles.

Because, what is better than chocolate and pretzels than chocolate, pretzels and peanut butter??

These are easy, quick and oh so delicious. Go ahead, you know you want to!

Chocolate Peanut Butter Pretzel Truffles

1 cup natural crunchy peanut butter
3/4 cup coarsely crushed salty pretzels
1 cup dark chocolate chips, melted

Line a cookie sheet with parchment paper. In a bowl, combine peanut butter and pretzels. Put bowl in freezer for 15 minutes. Remove, roll mixture into 30 teaspoon size balls. (Mine were definitely bigger and barely fit into the cute little candy liners I bought!) Freeze again for one hour. Remove and dip in melted chocolate until completely coated. Place back onto cookie sheet. Place in freezer for 5 minutes for chocolate to set. Remove. Store in an airtight container in refrigerator.

Cakes and Cupcakes Desserts Easter

Incredible Carrot Cake

I think you will like this one.

I think you will really like this one.
If you have been searching for a dessert for your Easter table, this may just be the one you are looking for. Better yet…it is pretty easy to make and incredibly delicious!
In my world, there is nothing worse than a dry cake. Ok, let me rephrase that. In my cooking world, one thing that bugs me is a dry cake. That is one of the reasons why this cake stands out so much to me. It is unbelievably moist, and so flavorful. Topped with the creamy cream cheese frosting, it is a dessert made in dessert heaven..well if there was such a thing. I mean, could there be? 🙂 My husband would definitely like to go there. He loves his desserts and this one was no exception.
I think the hardest part of this recipe may be the shredded carrots, but I just peeled them and threw them in my food processor and they were perfect. Make sure you don’t puree them, they should be shredded or at least pulsed and in small pieces. Of course you can shred by hand too, but the food processor is so much easier! I recommend using actual carrots too–not the baby carrots. The big carrots seem to carry so much more flavor which is perfect for this cake. I made this cake to celebrate and early Easter with my husband’s side of the family and it was a big hit. My nephews even had seconds! I hope this cake is as big of a hit with your family as it was with mine!

Incredible Carrot Cake

2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
3 tblsp instant vanilla pudding mix
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 lb. medium carrots (6 to 7 large carrots), peeled and shredded
1 1/2 cups sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups canola oil

1 recipe cream cheese frosting to frost cake

Preheat the oven to 350 degrees. Grease and flour two 9 inch baking pans. In a large bowl, mix flour, baking soda, baking powder, pudding mix, cinnamon, nutmeg, cloves and salt. In another large bowl, beat sugar and brown sugar and eggs until well combined. Add oil slowly to sugar mixture until well emulsified. Stir in by hand, carrots and dry ingredients. Stir until well combined. Pour evenly into your two cake pans. Bake for 28-32 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pan for ten minutes, then turn out onto cooling racks. Completely cool before frosting about 1 hour. Frost in between layers and around the whole cake with (tons of) cream cheese frosting. Eat and enjoy!

Do you like my bunny silhouette in the colors of a carrot? My kids got a kick out of that! I am so, um…creative? Yeah, it was kinda actually their idea. 🙂

Snacks Vegetables and Fruit Vegetarian

Baked Kale Chips

Ok-I have to follow up my posting for Overnight Cinnamon Rolls with something good for you. I mean, believe me, the cinnamon rolls are good for the soul but good for the waistline…sorry! These are actually good for you and taste really good too.

I was never a believer in these. When I would hear people say, “oh they taste just like potato chips!” I was never sold. I mean, I like leafy greens, I do, but to say that they can taste like a potato chip? I wish. I decided to try them. My kids were skeptical as well. My oldest tried one right away, and my middle child needed a bit more persuasion. The baby just gobbled it up happily and reached for more. I think you will like them too! I am not going to lie and say that they taste like a potato chip, but they are crunchy, salty and very snackable. I think you will be pleasantly surprised. My kids ate them and I admit, I felt really good about it! I mean, they are vegetable lovers, but leafy greens is one thing I can never really sell to them. That is why I do what any other self respecting parent would do when their kids won’t eat something.

Trick them.

Don’t tell me you haven’t done it too! Just like my green smoothie recipe you can find in the recipe index, these baked chips are very good at disguising the fact that they are very good for you!

Baked Kale Chips

1 bunch of kale, rinsed, dried thoroughly , and cut into small chip size pieces
Olive Oil
Sea Salt or Seasoned Salt

Place kale chips on a baking sheet lined with parchment paper. If you have an oil mister, spray chips until thoroughly coated with olive oil. (If not, toss chips with a few tablespoons of olive oil in a bowl before placing them on parchment lined baking sheet). Sprinkle generously with sea salt.
Bake at 350 degrees for 10-15 minutes until chips are lightly browned and crispy. Let cool and serve! (The crispier, the better-but make sure they do not burn. You may want to check them a few times to make sure they are not baking too long!)

Breads, Quick Breads and Rolls Breakfast Desserts

Overnight Cinnamon Rolls

I guess you could say that when you start the day with one of these cinnamon rolls, you can pretty much call the day a wash. I mean, what I am saying is that you might as well have a Snickers Bar for lunch, a deep fried something for dinner, eating whatever you want everywhere in between.
Yes, they are just that decadent.
So, call it a dessert if it will make you feel better, but whatever you call it, you will agree with me that these are really good!
The best part of this recipe besides the gooey cinnamon filling, the light as air dough and the creamy frosting dolloped on top, is the word “overnight”. It is true. You can prepare these the night before, pop them in the fridge and take them out the next morning to bake and fill your house with that delicious cinnamon smell. Talk about getting your kids downstairs for breakfast quick…these will do the trick!
I made some scrambled eggs and a fruit salad to go with these (yes, to assuage my guilt in feeding my kids basically cake in the morning!) and the kids ate up their entire breakfast without being told to “hurry up!” even once.
This is one of those things that is oh so bad, but oh so worth it!

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Overnight Cinnamon Rolls

Author: Heather

Recipe type: Sweets

Cuisine: Breakfast

These delicious cinnamon rolls are the ultimate breakfast treat, and will make your whole house smell heavenly while they are baking. They rise overnight, so easy to pop in the oven in the morning! *Please read the entire recipe before starting so you know what you need to do!*

Ingredients

1 tbsp active dry yeast
½ cup warm water
4½ cups all purpose flour
1 tbsp kosher salt
4 large eggs
¼ cup sugar
½ cup (1 stick) butter, room temperature
Filling:
¾ cup butter, room temperature
1 cup brown sugar
2½ tbsp cinnamon
Frosting:
1 recipe cream cheese frosting
http://www.girlandherkitchen.com/2012/04/perfectly-creamy-cream-cheese-frosting.html

Instructions

In a large bowl of a stand mixer, combine water and yeast.
Allow yeast to activate (about 5 min) and whisk until smooth.
Whisk in ½ cup of the flour.
Cover with plastic wrap and let stand in a for about 30 minutes.
While the whisk is going at low speed, add the eggs, sugar, butter, salt,
Add remaining 4 cups flour to the yeast mixture.
Replace whisk with a dough hook and knead dough until smooth 10-12 minutes.
Add a bit more flour until dough has a smooth, NOT STICKY consistency.
Cover with plastic wrap, and let rise until doubled, about 2 hours.
While dough is rising, prepare filling. Beat together butter, brown sugar and cinnamon.
Butter a 9×13 baking dish. After dough has risen, place the dough to a floured work surface.
Roll out into a rectangle shape measuring about 15×10 inches.
Spread filling evenly onto dough.
Once filling is spread, roll up length-wise.
I use dental floss to cut my cinnamon rolls. It is the best way!
First, make marks on your rolled cinnamon rolls to make sure you will be cutting evenly.
Decide how big you want each roll to be and make an indentation.
Then slide the thread underneath the rolls, cross over the top and pull.
You’ll get perfect rolls without smashing your dough.
Place each roll in baking dish.
Cover with plastic wrap and refrigerate overnight.
Make the cream cheese frosting and refrigerate as well.
In the morning, take out pan and let it sit out for about 15 minutes while your oven is preheating.
Take out your cream cheese frosting at the same time so it gets soft and spreadable
Bake at 350 degrees for 25 minutes or until rolls are cooked through.
Cool for ten minutes in the pan.
Slather with cream cheese frosting and serve warm.

Look at the difference after it rises!

Roll out into a rectangle shape measuring about 15×10 inches.

Spread filling evenly onto dough.

Once filling is spread, roll up length-wise.

I use dental floss to cut my cinnamon rolls. It is the best way! First, make marks on your rolled cinnamon rolls to make sure you will be cutting evenly. Decide how big you want each roll to be and make an indentation.

Then slide the thread underneath the rolls, cross over the top and pull. You’ll get perfect rolls without smashing your dough.