Monday, September 28, 2015

Fresh Peach Pie


Quick, before it really feels like fall and all the fresh peaches are gone, make a fresh peach pie!

My friend, Megan, introduced me to this pie last week when she gave me a whole bowl of it for breakfast, topped with homemade whipped cream. If you find a friend willing to give you peach pie for breakfast, you keep that friend. And the recipe.

I'm not a pie maker. I'd rather bake cookies, or bread, or pretty much anything.Why master pie when I can buy such tasty, flaky deliciousness? My favorite apple pie is from the Costco bakery, and you'll find my favorite pumpkin pie in the frozen food section at Trader Joe's. Fancy, huh?  But this pie. This pie.

This is the easiest, freshest, peachiest pie I have ever eaten or made. It was so easy, I felt like I was cheating, but only for about 10 seconds because this pie doesn't taste like cheating. The peaches stay fresh and firm because you don't bake them! Just bake a pre-made pie crust, fill it with freshly sliced peaches, and cover with a simple peachy glaze.

The secret ingredient? Peach JELL-O!

Normally, I avoid recipes that have Jell-O and cake mixes because I don't love them. In this case, I make an exception! The peach Jell-O keeps the peaches fresh, enhances their flavor, and prevents them from tasting bitter, even if they weren't quite ripe.

I made this pie for my husband's birthday. We topped it with homemade whipped cream, which I think is essential for completing this pie. It was also the first time I ever whipped cream by hand because my dear Black and Decker 220 Watts Power Pro Hand Mixer died. You can find his full obituary here.

Back to this pie- it is just delicious. It is light, even with the whipped cream, so be careful because it would be easy to eat half the pie in one go. I'm just saying. Make it quickly before it really feels like fall outside!


Fresh Peach Pie

Ingredients:
  • 1 pre-made pie crust, (I used Pillsbury and it was great)
  • 1 cup sugar
  • 1 cup water
  • 3 tbs cornstarch
  • 1 small box peach Jell-O
  • Fruit Fresh
  • 5-10 ripe peaches, (The more, the better. Fill it up, stack 'em high!)
Directions:
  1. Bake the pie crust according to package directions. Let cool.
  2. Peel and slice the peaches and put them into the cooled pie crust. 
  3. Sprinkle and toss peaches with fruit fresh.
  4. In a small pot, combine water, sugar and cornstarch over medium high heat. Stir continuously, until mixture thickens and becomes translucent. Once thickened and translucent, add Jell-O and stir until combined.
  5. Pour peach glaze evenly over the peaches in the pie. Refrigerate for at least 2 hours before serving. Enjoy topped with fresh whipped cream!

Bake the bread. Share the slices.

Saturday, September 26, 2015

B.E.S.T. Breakfast Sandwich

Need something special for your weekend breakfast? Want a reason to look forward to waking up on Monday morning? This simple breakfast sandwich has you covered!

Bacon. Eggs. Spinach. Tomato.
B.E.S.T.

Cute, right? Coincidence? I think not.

A toasted english muffin is the perfect size for this sandwich. Lots of mayo keeps it moist. Tomato, bacon, and spinach always makes for a winning combination, especially homegrown tomatoes! This sandwich is just good. 

The B.E.S.T.breakfast sandwich is easy to make, and easy to prep for a whole week of breakfasts. In fact, it is so easy I feel silly even writing "directions" for it, but whatever. Cook all your bacon Monday morning while you're in the shower, and you'll be ready. My favorite bacon cooking method right now is baking on a cookie sheet lined with foil in the oven at 400 degrees for 10-15 minutes, until it is golden and crunchy. You don't have to flip it. You don't have to get splattered by bacon grease.

You don't have to smell like bacon the rest of the day.

I'm weird, but when the bacon is done, I take the pan outside, put the bacon on a plate lined with paper towels to absorb the grease, and let the cookie sheet cool outside. Once the pan cools and the grease thickens, I just peel off the foil, put it in the garbage, and voila! Easy clean up!

Looking for something to keep you full until lunch and a sneaky way to get in some veggies before dinner? Here's the B.E.S.T. way to do it!

B.E.S.T. Breakfast Sandwich

Makes one sandwich. (Or make as many as you want!)
Ingredients:
  • 1 english muffin
  • mayo
  • tomato slices
  • fresh spinach
  • 2 slices cooked bacon, broken in half
  • 1 egg, cooked (scrambled, over easy, etc)
Directions:
  1. In a small frying pan, cook egg. (If using pre-cooked bacon, heat bacon in frying pan, then cook egg in same pan.)
  2. While cooking, toast english muffin, slice tomatoes, grab spinach, and mayo.
  3. When egg and muffin are done, stack sandwich.
    1. Bottom muffin with mayo
    2. 2 pieces of bacon
    3. Egg
    4. 2 pieces of bacon
    5. Tomato
    6. Spinach
    7. Top muffin with mayo
Breakfast is served.
Bake the bread. Share the slices.



Friday, September 25, 2015

In Memorium: Black and Decker 220 Watts Power Pro Hand Mixer

Last night, at approximately 8:02 pm MST, we lost our beloved Black and Decker 220 Watts Power Pro Hand Mixer to an electrical short which fried his power cord. This final batch of whipped cream, meant to top a sensational fresh peach pie, proved too much for him, thus ending a long life of faithful, useful, and dependable service.
The Fresh Peach Pie that needed cream.

Providence brought Black and Decker 220 Watts Power Pro Mixer to the Little Red Hen 12 years ago as a wedding gift. Whether he was just a great deal, or on the Target Registry we will never know. What we do know is that Mixer quickly became key to thousands of kitchen successes, and a few Pinterest fails.

Ergonomically designed with his white, gray, and navy blue color scheme, Mixer was ahead of his time. His Power Pro levels ranged from 0-5, with an additional POWER BOOST button that wasn't necessary because Mixer was perfectly powerful on settings 1-3. Meringues were a cinch. Cookies were easier than pie. Brownies were nothing. Cakes were a cakewalk. He could even fluff up mashed potatoes perfectly, as long as you weren't too heavy handed. Mixer was sturdy, even when creaming butter and sugar for a quadrupled batch of chocolate chip cookies. His bore the marks of his service proudly- cocoa powder and butter covering the warnings in English, French, and Spanish on his underside, cream cheese frosting  on the side, and more cocoa powder on the front grill. How he loved to whip that chocolate!

When we had to start holding the power cord in place while mixing, we knew a short was imminent. Still, Mixer continued to give his all as Little Red Hen baked her way through Chocolate Chip Cookie Week, and the development of Little Red Hen. Monday night, while preparing a Mississippi Mud Cake for a pre-birthday barbecue, Mixer suddenly mixed like he hadn't in months, as if his short didn't exist! A new lease on life? We now know he was giving his all for the last cake he'd ever make in this life. We pray that at the Great Cookie Council in Heaven we will meet again, fully restored to our perfect frame, ready to create together again.

Mixer is survived by his fellow appliance cupboard companions- Bosch, Crock Pot, Rice Cooker, George Foreman Grill, and his trusty understudy, the Whisk. Flours and Amazon Gift Cards are being thankfully received and managed by the Little Red Hen, in behalf of those who loved Mixer best.

Though none can take his place in our hearts, we do hope something will fill his spot in the cupboard soon because this ache in our right arm has got to go. It turns out whipped cream is a big job with just your own brute strength, the need for cream, and a Whisk.


Wednesday, September 23, 2015

Barbecue Bacon Burger with Bacon Fried Onions and Garlic Feta Mayo

Look at this. I'm not sure what else to say. It is just about the most perfect barbecue burger combination of flavors that has ever existed. I have to thank Kate and Sara from Our Best Bites for the inspiration on this magnificent burger. I saw their Better Homes and Garden's award winning recipe for Barbecue Bacon Sliders in their cookbook Savoring the Seasons with Our Best Bites and decided to give it a go. I think it was the best burger decision I have ever made. With a few adjustments to suit my preferences and family, I now have an impressive burger in my recipe repertoire. 

(Like, my husband and I discovered sliders don't work for us. They just slide through the grates of our grill which is bad for our stomachs and our marriage. Only big boy burgers at Little Red's house.) 

I know, I know. How can a burger with that long of a name be good? Isn't it going to taste pretentious? No.
Really, it is the tangy garlic feta mayo that makes this burger. The creaminess of the mayo, the slightly pungent tartness of the garlic and red wine vinegar, and the bite of the feta, with just enough of a salty kick, compliments the smokey sweetness of the barbecue sauce to a ridiculous degree. Add cool and perky garden-grown tomato slices, crisp lettuce (which is really only there for color, right?), those crunchy bacon fried onions, and the meatiness that you only get with grilled ground beef...oh, man. I could think of some great comparisons, but they might be PG. -sigh-
My husband and I are a great grilling team. I make the patties and fixings. He grills to perfection while I stay out of the way. Then we both savor. I don't often savor food because I am too excited about eating it. This  burger makes me slow down and think about the flavors buzzing around in my mouth. 
Anyway, we made these burgers again recently for an end-of-summer family night with our great friends. We washed down this burger love with homemade root beer that was pretty darn good, and rounded out the night with that Mississippi Mud Cake that I keep talking about. It also turned into an impromptu birthday celebration for my husband, which was awesome. 

Get your grills ready, friends. Little Red Hen is pulling out the big guns. 

Barbecue Bacon Burger with Bacon Fried Onions and Garlic Feta Mayo

Makes 4-8 burgers, depending on how large you like your patties
Burger Ingredients:
  • 1 1/2 to 2 lbs ground beef, 85% lean or higher
  • 2 tbs barbecue sauce, pick your favorite (I love Sweet Baby Ray's)
  • 1/2 tsp salt 
  • 1/4 tsp black pepper
  • Sweet Hawaiian hambuger buns (it is worth the splurge)
  • 8-10 slices crisp bacon
  • Garlic Feta Mayo: 1/2 cup mayo, 1/4 tsp salt, 1/4 tsp ground black pepper, 1 tbs red wine vinegar, 1/2 tbs minced garlic, 1/2 cup crumbled feta
  • Bacon Fried Onions: recipe below 
  • Lettuce, tomato, extra barbecue sauce, if desired
Bacon Fried Onions Ingredients:
  • 1 small to medium onion cut in half and thinly sliced
  • 1 egg
  • 1 tbs milk
  • 3/4 cup flour
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
Directions for Burgers:
  1. Make the Garlic Feta Mayo: In a small bowl, mix the mayo, salt, pepper, vinegar, garlic, and feta. Cover and refridgerate until ready to use. (Can be made the day before)
  2. Make the burgers: In a large bowl, mix the ground beef, barbecue sauce, salt and pepper. Form into patties, making a thumbprint impression in the middle of the patty. This helps prevent patties from shrinking when grilling. Cover and set aside, or refridgerate.
  3. Cook the bacon: Cook according to package instructions. I prefer to cook my bacon in the oven at 400 degrees on a foil-lined cookie sheet until it is crispy. No flipping required! RESERVE ALL BACON GREASE.
  4. Make the Bacon Fried Onions: see directions below
    1. Pour reserved bacon grease into a deep frying pan or shallow pot. You need about 2 inches of grease, so add some vegetable oil if needed. Heat oil to about 350 degrees. 
    2. Whisk egg and milk together in a small bowl. Combine flour, salt, pepper, and garlic powder in a separate bowl. 
    3. Working with a handful of onions, dip them into the egg mixture until completely coated. Then dredge them in to flour mixture.
    4. Carefully place slices into hot oil and fry until golden brown. Remove from oil using a slotted spoon or tongs and place on a plate covered with folded paper towels to absorb any extra grease. 
    5. Repeat process until all onions are fried.
  5. Grill your burgers: cook according to your preference
  6. Serve it up! Bottom bun (toasted, if desired), with garlic feta mayo, bacon slices, burger, barbecue sauce, tomato, onions, lettuce (maybe), top bun with more garlic feta mayo.
Devour. Repeat as desired.


















Bake the bread. Share the slices.
 











Monday, September 21, 2015

Chocolate Cake Cookies with Chocolate Chip Fudge Frosting


What is your favorite way to eat cake? On a plate, in a bowl, with a fork, with a spoon? With your fingers? As a cupcake? As a cookie?

As a cookie is the correct answer today. Although, I will admit to eating many a cake with just my fingers, right out of the pan or off the plate. Like when I go to a party and there is extra cake and the host says, "Here, take some home to your family," or "Here, this is for tomorrow," and then I eat it with my fingers on the way home because, you know, I'm hardcore like that. -sigh-

Back to the cookies! Really, these cookies taste like chocolate cake, but in cookie form. Slightly denser and firmer, but still tender. Chocolaty, but not overly rich. Honestly, the cookies without the frosting are just kind of...fine. They are probably the Tuesday afternoon of cookies- generally plain and nothing exciting. BUT, add the Little Red Hen's Chocolate Chip Fudge Frosting, possibly a sprinkle of coarse sea salt and VOILA! You have something pretty tasty!
Pretty tasty cookies. No promises of blowing your mind, but they are comfortable and tasty. They feel like home- like being a kid at home, and all you have to worry about is getting your spelling homework done so you can play outside in the cul-de-sac with the rest of the neighborhood. These cookies get even better the next day because they absorb some of the moisture from the frosting. Still, even warm and freshly frosted these cookies are easy to throw together for an after-school snack, a quick family night treat, or late-night binge session.

Chocolate Cake Cookies

Makes about 20 large cookies
Ingredients:
  • 1 cup milk
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 tsp vanilla
  • 1 egg
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • coarse sea salt, optional
  • Chocolate Chip Fudge Frosting
Directions:
  1. Preheat oven to 350 degrees. 
  2. Mix melted butter, milk, sugar, and egg in a large mixing bowl. 
  3. Add the dry ingredients and mix well. It will look and feel like thick cake batter.
  4. Drop by spoonfuls, or with an ice cream scoop, onto an ungreased cookie sheet.
  5. Bake at 350 for 11-14 minutes, until the cookies just start to crack on top, and are firm to to the touch. Do not overbake. 
  6. Remove from cookie sheet and let cool on a cooling rack. Once cool, pour or spoon on generous amounts of Chocolate Chip Fudge Frosting. Sprinkle with coarse sea salt if desired.
Bake the bread. Share the slices.

Chocolate Chip Fudge Frosting


Liquid love? Nope, that's just my chocolate chip fudge frosting.

What do to with a simple, fudgy frosting that you can make with semi-sweet chocolate chips?Anything.

My favorite places for this frosting are on top of my Chocolate Cake Cookies, and my Mississippi Mud Cake. Each ultimately becomes a vehicle for delivering fudge frosting to your mouth, which is why cake was invented. But then, you could swizzle this onto sliced apples and then sprinkle toasted almonds on top, dip graham crackers or pound cake in it, or brush your teeth with it. (well, at least some of those things)

The best thing about this frosting is that I always have what I need to make it. (Except for when I'm positive that I have powdered sugar in the pantry only to discover that I don't.) The chocolate chips melt really well, and because the butter, chocolate, and milk are warm when combined with the powdered sugar, the frosting turns out especially smooth. You could sift the powdered sugar as well, but I avoid sifting if I can. Mostly because I am impatient.

Chocolate Chip Fudge Frosting

Ingredients:
  • 1/4 cup butter
  • 1 cup semi-sweet chocolate chips
  • 4 tbs milk 
  • 2 cups powdered sugar
  • dash of salt
Directions:
  1. Put powdered sugar in a medium sized bowl. Set aside.
  2. In a small pot or saucepan, melt chocolate chips and butter over a medium heat, stirring constantly.
  3. When chips are melted, add the milk. Don't worry if it seems to separate for a moment. Stir constantly until combined and smooth.
  4. Pour onto the powdered sugar. Whisk vigourously until smooth. Pour onto cakes, cookies, or directly into open mouth.



Tuesday, September 15, 2015

Pulled Pork Stuffed Sweet Potatoes


It is times like these when I wish I was a photographer. Then, I could take a picture of this Pulled Pork Stuffed Sweet Potato, one of my FAVORITE dinners, and all the world would say, "This will become our favorite dinner, too." The photo would not be blurry, the lighting would be right, and you could see how tender the pork is, see the smoky, sticky, sweetness of the barbecue sauce, and  feel how perfectly the sweet potato marries the pork and sauce. 

I know it seems like every recipe on every blog is amazing, but I promise this one delivers. Slow cooking allows even tougher cuts of meat, like pork shoulder, to become spoon tender and ridiculously moist. It works equally well with pork loin roasts. Rub 5 simple spices onto an inexpensive cut of pork, chop up some onions, and throw all of that into a crockpot with some beef broth, and you have so many delicious possibilities! Douse the meat in barbecue sauce like I did this time and stuff it into sweet potatoes or on a bun with homemade cilantro coleslaw. Or, use that tender pork for quesadillas. Or top a salad. Or mix it with some green chile sauce, monterey jack cheese, and cream to make pork enchiladas. (Ooo, I need to do that! )  

But back to this recipe. I didn't start eating sweet potatoes until I met my husband. What a shame! We typically just eat baked sweet potatoes with butter, because I thought that was the best way...until I tried smothering them with pork and barbecue sauce. Really, this is one of my family's favorite dinners. The sweet potato is just as, if not more, satisfying than a bun. Plus, if you are doing that gluten-free thing a sweet potato is a great way to deliver delicious barbecue pork to your awaiting mouth.

Pulled Pork Stuffed Sweet Potatoes

Ingredients:
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 large chopped onion
  • 1 cup beef broth
  • 4 lbs pork shoulder roast, bone in 
  • 4 large sweet potatoes

Directions:
  1. Mix the spices together. Rub evenly onto pork roast.
  2. Spray crockpot with non-stick cooking spray. Place roast, onions, and broth into crockpot.
  3. Cook on high for 4-6 hours, or low for 8 hours, or until very tender
  4. An hour before dinner, preheat oven to 425 degrees. Wash and poke the sweet potatoes with a fork. Roll them in foil. 
  5. Bake the potatoes for 45 minutes to an hour, until soft,
  6. Remove pork from crockpot. Shred pork with forks.
  7. Stuff sweet potatoes with pork. drizzle with barbecue sauce, and coleslaw, if you like!
Bake potatoes, share the potatoes.



Sunday, September 13, 2015

Little Red Hen's Best Cinnamon Rolls

Let's talk about homemade cinnamon rolls, shall we? Sometimes, they are way too dry and bland. Sometimes they taste like dough. Sometimes there is so much cinnamon and sugar that you can't see straight. Sometimes they taste like nothing good at all. And then, there are these cinnamon rolls.


Flaky, light, but with enough chewiness from caramelized sugar and cinnamon that you get that satisfying texture factor which is essential in a great cinnamon roll.  Not overly cinnamonny, an even blend of brown and white sugar which melts and leaves a subtle sugary, chewy crunch at the bottom of each roll. Oh, and there is the butter icing, and the butter mixed with the sugar!


How is it that some cinnamon rolls don't even that butter was used in the process of baking? That makes about as much sense as going to a waterpark in a swimsuit that is actually flattering, without any kids so you can actually go on all the slides, only to leave your clothes on and not get wet. No sense, my friends. Butter is better.



I learned how to make these rolls from my mom, who learned by watching my grandma. I didn't grow up measuring an exact amount of flour, or following a recipe for frosting because that's not how my mom made them. I learned how to feel and taste. The more I made the rolls, the more I could just feel when I'd added enough flour, and taste when the icing was just right. I didn't set a timer for the rolls while they rose or baked, I just kind of felt when it was time to check on them and I was usually right. And, can I just say that I think I may have gotten these rolls just right this time.

Growing up, baking and cooking was a less than precise affair with delicious results. That is part of the reason why it was a challenge to write this recipe down. Some of the success depends on just feeling it. The other reason is that paying attention and writing down details is a little bit tedious and I'm not always that patient. -sigh-

But this is worth all the effort! It is worth reading all the directions and little tips I threw in to help you along your cinnamon roll journey. If you get stuck, leave a comment and I'll see what I can do to troubleshoot with you. Oh, this will be a baking adventure, but it'll be worth it. Plus, once you master this dough recipe, you can make delicious dinner rolls, orange rolls, berry rolls...so many choices. Mmmm. More about those options closer to Thanksgiving. These rolls are what the holidays smell like to me, but they are perfect for taking to the neighbors, for brunches, for teacher appreciation, family gatherings, whatever.

Seriously though, bonne chance in all the best ways. The chewy, sweet, and flaky goodness of these rolls is absolutely worth your time.


Little Red Hen's Best Cinnamon Rolls

(Yields 3 dozen massive cinnamon rolls, or 4 dozen average size rolls.)
Ingredients for rolls:

  • 1 1/2 cups warm milk
  • 1 3/4 cups warm water
  • 3/4 cup vegetable oil
  • 5 tbs active yeast
  • 1 1/4 cups granulated sugar
  • 2 tsp salt
  • 6 eggs
  • 11-13 cups all-purpose flour
Ingredients for cinnamon filling:
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup butter
  • ground cinnamon, about 3 tbs, or to taste
Ingredients for butter icing:
  • 3 cups powdered sugar
  • 1/2 cup butter, softened
  • 1/2 tbs vanilla extract
  • 4-6 tbs milk
Directions:
Step 1: Make the Dough
  1. In a stand mixer with a dough hook, combine warm milk, warm water, sugar, and yeast. Let yeast start to froth, about 3 minutes. 
  2. Add the oil, salt, and 2 cups of flour. Mix on low until barely combined- about 1 minute.
  3. Add the eggs and 2 more cups of flour and mix on low until combined.
    Too sticky. Needs more flour.
  4. Continue to add flour one cup at a time, increasing the speed of the mixer as the dough thickens. After 10 cups of flour have been added, add the remaining flour in half cup increments.The dough should be slightly sticky so that the dough sticks to your finger when you touch it, but it leaves little residue on your finger. The dough should not pull away from the side of the mixing bowl entirely, unlike bread dough. It should be rather soft, but not runny. Once the dough reaches this consistency, continue to let it knead for about 5 minutes. 
    Just right!
  5. Cover the mixing bowl with a clean hand towel and set the bowl in a warm place to let dough rise until doubled, about 30 minutes. Outside is a great option in warmer weather, on a warm stove works well in cooler months. 
Step 2: Turn the Dough Into Rolls
  1. While dough raises, prepare baking pans with cooking spray or with parchment paper. For thicker, taller rolls, use 9x13 cake pans (12 to 16 rolls per pan). For wider, thinner rolls similar to sticky cinnamon bun donuts, prepare cookie sheets (6-12 rolls per pan).
  2. Melt 1/2 cup of butter and measure the sugar. Get out the cinnamon shaker.
  3. Once the dough has doubled, return the bowl to the mixer and knead the dough for about a minute. Pre-heat oven to 350 degrees.  
  4. Lightly grease a clean counter top with vegetable oil. If a larger counter space is available, take all the dough from the mixing bowl an set it on the oiled counter. If only a small space is available, start with half of the dough. I recommend handling half the dough at at time. WAY more manageable. Note: The temperature of your counter top will affect your rolls. If your counters are too cold, the rolls will not rise as well. My mom has been known to put a space heater on the counter while the dough is rising to warm things up. In the winter, I turn up the heat in my house a few degrees and preheat my oven before I even start mixing the dough just to ensure my kitchen counters are not too cold. 
  5. With a rolling pin, flatten the dough into a rectangle, about 1/4 inch thick. Once flattened, pour the melted butter on the dough and spread it with your hands, taking care that the butter covers even the outside edges of the dough. (If you are only doing half of the dough at a time, of course, only use half of the butter.)
  6. Sprinkle the sugars onto the melted butter, making sure it reaches the edges of the dough.
  7. Sprinkle cinnamon onto the sugar, making sure it reaches the edges and is evenly distributed.
  8. Roll the dough up starting on one of the long sides of your dough rectangle. Be sure to catch all the melted butter, sugar, and cinnamon that may ooze out and smear it onto the rolled up dough. 
  9. Get a 1 foot length of floss or 2 feet of thread doubled up to make a 1 foot strand, Slide the thread under the dough, pull the ends of the dough up and over the rolls, and pull them tightly across each other to cut 1" thick slices of cinnamon roll. 
  10. Place the rolls into the prepared pans. Lightly press the dough with the palm of your hand to flatten out the rolls. Cover with a clean cloth and let the rolls raise in a warm until almost double, about 20 minutes. 
Step 3: Bake and Ice
  1. Place proofed rolls into 350 degree pre-heated oven on the middle rack. Bake for 20-25 minutes, until golden brown and top and centers are done. Note: An easy way to test if the rolls are done is to carefully pull at the center of one of the cinnamon rolls in the middle of the pan. If it still looks doughy, give the pan a few more minutes in the oven. If the center seems firm, then they're done!
  2. In a medium size bowl, mix the butter, powdered sugar, vanilla. Add the milk gradually until the icing reaches the desired consistency. Note: This icing is buttery. You can kind of see the butter in the icing. But when you pour it onto the hot, fresh-out-of-the oven rolls, the butter and sugar melt and the result is glorious. Feel free to use any icing or frosting recipe you like though. Cream cheese frosting is always a win. 
  3. Using a whisk or spoon, distribute icing over hot rolls. 

Bake the rolls. Share the rolls.