General Conference Cinnamon Rolls

I started making fresh cinnamon rolls years ago on the weekend of the Church of Jesus Christ of Latter-day Saints General Conference so my family would sit and watch it on television!
For the General Conference broadcast:

So yummy with a glass of milk and fresh strawberries.
    Grease two 10″ x 15″ baking pans. 
   Scald in small saucepan:
2 C milk
    Remove from heat when small bubbles begin to form around the edge. Add:
6 Tbsp. butter
1/4 C + 2 Tbsp granulated sugar
2 tsp salt
1 tsp ground cinnamon

    Set aside to cool. In a small bowl, stir together:

1/3 C very warm water
2 Tbsp sugar
2 Tbsp active dry yeast
    In the bowl of an electric mixer, beat:
3 eggs
    After yeast mixture develops about an inch of foam on top, add to beaten eggs, with milk mixture
    is cooled to 115°, stir in:
2 C flour
    Beat until smooth, add:
2 C whole wheat flour
    Stir briefly, add
1 – 2 C flour
    Stir, dough will be thick and sticky.
    Cover bowl with clean towel and set aside. Allow dough to rise for 2 hours, stirring when the    
    dough reaches top of bowl. Melt in small saucepan:
6 Tbsp butter
    In a small bowl, stir together:
1/2 C granulated sugar
3 Tbsp ground cinnamon
1 C pecans
    Heat oven to 400*. Divide dough into two portions. Roll one portion into a rectangle, about 1/2″ thick. With a pastry brush, or new paint brush, apply a thin coating of melted butter, spread half of cinnamon mixture and nuts. Roll up long edge as for jellyroll and pinch closed along seam. Take a 12” piece of dental floss and cut rolled dough into 1″ slices. Place slices on prepared baking pan about two inches apart. Cover with clean towel and set aside. Repeat with second portion of dough. Let rise until you can dent the dough with your finger and the dent remains – the dough is then ready to bake. While rolls are rising, wash mixing bowl. Bake in 400* oven for 12 -15 minutes, until golden brown. Remove from oven and brush with remaining melted butter. Allow to cool slightly, frost with butter cream frosting.

Butter Cream Frosting

    Combine in an electric mixer bowl:
1 lb. confectioner’s sugar
4 Tbsp butter, softened
1 tsp vanilla
3 Tbsp milk
   Mix until smooth, thin with additional milk if need. Spread over slightly cooled cinnamon rolls

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Santa’s not the only one who loves a big plate of cookies!

Sugar Cookies


1 C butter, softened
1 1/2 C sugar
1 egg
2 tsp lemon zest
1 tsp vanilla extract
1/2 tsp lemon flavoring

Set aside. In another bowl sift together

1 1/2 C all-purpose flour
1 C whole wheat flour
2 tsp baking powder
3/4 tsp salt
1/8 tsp ground nutmeg

Stir the flour mixture into the butter mixture until a smooth dough is formed.
Add 1 – 2 tsp water if necessary. Wrap and refrigerate at least one hour. Roll
out fough on floured surface to 1/2 ” thick. Cut with cookie cutters, place on
lightly-greased cookie sheets. bake at 400 6- 8 minutes, until golden around
the edges. Cool on pan 5 minutes, then remove to a cookie rack. Frost with
Lemon Buttercream Frosting.

Lemon Buttercream Frosting

Cream together

1 C butter, softened
1 tsp lemon flavoring

Mix in

1 lb. powdered sugar
2 – 3 tBSP milk

Divide and add food coloring as desired (we used neon for the cookies in the photo). These are so delicious and can be baked ahead and frozen.

An Irish Blessing

This Irish blessing came from last year’s Christmas card from my sister Melissa and her husband Patrick. Thank you Corrigan family.