:::Homemade Cinnamon Rolls With Cinnamon Vanilla Glaze:::

Ingredients:

4 1/2 tsp. dry yeast
1/3 C. white sugar
2 C. warm water
1 TBS salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
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1/2 C. white sugar
3/4 C. Brown Sugar
4 TBS. ground cinnamon

Directions:

1.In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

2.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together brown & white sugar and cinnamon; set aside.

3. Get some butter in your hands and spread over rolled out dough. Then sprinkle the sugar/cinnamon mixture over all the dough. Then roll into a log and cut into inch thick rolls. Lay in a greased baking dish. Sprinkle any remaining sugar/cinnamon mixture over the tops of rolls.

4.Bake in preheated oven for 30 minutes, until golden. (350 Degrees)

GLAZE:

3 C. Powdered Sugar
2 1/2 to 3 TBS. of milk
1/2 tsp. of vanilla
1 tsp. Cinnamon

Directions:

Mix all ingredients together besides milk. Add the milk in little by little until you get the consistency you want. I like to be able to drizzle - not spread mine, so I add all the milk. I also heat my glaze up in the microwave before to better drizzle it. EAT HOT :) YUMMM! ENjoy!

[[5 Weeks PreGGo]]

Praising God for another week of Pregnancy! I have no morning sickness (yet) .. Lord willing it will stay that way! I've been craving salad & celery with lots of ranch! I have been extra tired & my lower back hurts.... But i'll take that over being sick all day - ANY DAY :) We are SOOO thankful for this gift God has blessed us with and are enjoying the ride sooo very much!

[[Crunchy Almond Butter Cupcakes With Cinnamon Buttercream Frosting]]

Recipe:

Crunchy Almond Butter Cupcakes

2 C. chopped almonds
1 ¼ C. softened butter, divided
2 C. sugar
4 eggs
2 tsp. vanilla
3 C.  flour
2 tsp. baking powder
½ tsp. salt
1 cup whole milk
3 TBS. Cinnamon (or more)

Preheat oven to 350 degrees.

In a large skillet, melt ¼ cup of the butter. Add the sliced and toss to coat. Cook over medium heat, stirring frequently, until almonds are toasted and smellin' yummy! Watch carefully - don't burn! Remove from heat and allow to cool.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, cream the sugar, cinnamon and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon the batter into each cupcake liner. Bake for 12-18 minutes or until golden brown. Cool before frosting.

Cinnamon Buttercream Frosting

1/2 C. vegetable shortening

1/2 C. (1 stick) butter or margarine softened
1 tsp.  vanilla extract
4 C. sifted confectioners' sugar (approximately 1 lb.)
2 TBS. milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.