Cinnamon Rolls with Cream Cheese Icing

Enjoy.

Dough:

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• Nonstick vegetable oil spray

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

recipe from epicurious.com

Chicken Breasts Stuffed with Goat Cheese and Basil

Chris and I made this dish several weeks ago on whim, we happened to have chicken, goat cheese and mushrooms so I picked up some basil, green onions, and a $2 bottle of wine from Trader Joe's then we went to work. The end result was so good that Chris did not mind that the meat had not been cooked on the grill. For those of you who don't know Chris very well, he generally only prefers meat that has been grilled- so this dish was a success.

The filling was simple but delicious and the sauce was so good that I was spooning it out of the pan directly into my mouth before the chicken was out of the oven. I love a sauce with a little bit of wine in it. Mmmm.

Chicken

• 4 boneless chicken breast halves, skinned
• 1/2 cup fresh goat cheese (about 4 ounces)
• 2 green onions, thinly sliced
• 3 basil leaves, shredded or 1 teaspoon dried, crumbled
• Salt and freshly ground pepper
• 1 egg, beaten to blend
• 1/2 cup dry breadcrumbs
• 2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 pound mushrooms, sliced
• 1/4 cup dry white wine
• 2/3 cup chicken stock or canned low-salt broth
• 4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
• Salt and pepper

For chicken:
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes*

For sauce:
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

*our chicken took longer than 20 minutes to cook through so be sure to check it before you turn off the oven.

recipe from epicurious.com