Cinnamon Buns!

The Perfect Cinnamon Buns are made at THE GUEST HOUSE!

Who can resist the amazing smell of Cinnamon Buns baking in the oven? I love making them from scratch for our Guests. I must admit it does take a while, but the results are worth it. They make a great evening dessert or a morning bite. They can be eaten Warm right out of the oven or cold with a great cup of Tea!

I thought I would share the recipe I use. I have changed it a little and if in a hurry I use the Vanilla Icing pre-made in a can!

ENJOY!

CINNAMON BUNS:

*DOUGH***

1/4 cup warm water

1 cup milk -- room temperature

1 large egg -- beaten

1/4 cup butter -- softened

1 tablespoon sugar

1/2 teaspoon salt

4 cups all purpose white flour

1 package instant vanilla pudding mix

(30g - Fat Free Jello Vanilla Pudding)

1 tablespoon bread machine yeast

***FILLING***

1 cup brown sugar -- packed

1 tablespoon cinnamon

1/4 cup butter -- softened

Additional Items you can add:

1 cup of Milk or White Chocolate Chips

1 cup of Pecans

***CREAM CHEESE CINNAMON FROSTING***

4 ounces cream cheese -- softened

1/4 cup butter -- softened

1/2 teaspoon vanilla

1/2 tablespoon milk

1 1/2 cup powdered sugar

1/2 teaspoon cinnamon

Directions:

Dough

Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting.

On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly.

Filling: In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.

Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.

After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.

Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

This recipe has been adjusted so that the dough can be prepared in your bread machine.

Thank you for stopping in at "The Guest House".
Send all inquiries to:
guesthousehomestay@gmail.com or
give us a call at 604-598-0973

Chocolate Chip Cookies~!

The Guest House Famous Chocolate Chip Cookies:

At The Guest House - I provide our guests with baked goods. I think my favorite is the Chocolate chip cookie. I have tried many recipes, but after lots of trial & error I always come back to this one. I thought I would share it so you too can enjoy this delicious chocolate chip cookie with a fresh glass of cold milk.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

You can never have just 1! Enjoy.

Thank you for stopping in at "The Guest House". Send all inquiries to: guesthousehomestay@gmail.com