mint chocolate brownie cookies

 These cookies make it 10 ... 10 recipes in August!  That is a record for me.  I have been cooking a lot this month and I have had success but, I have also encountered several flops.  I just tried light vanilla bean shortbread.  Some things are just not meant to be light and I think buttery shortbread is one of them.  I was hoping this recipe would be a perfect 10 being the 10th recipe however, I think the recipe missed a critical step (#3) which I added below.  I also think the way the ingredients come together is odd.  I thought the butter would have been melted with the chocolate, then the eggs added and then the dry folded in.  I may have to play with it.  I love reading recipes, comparing them to others and understanding how the order of steps and the interaction and amount of ingredients work together.  I find it fascinating and sitting down with a cookbook or a cooking magazine is a true treat for me.  These cookies are good.  They are rich and chocolaty with a hint of mint but, they are very delicate.  The cookies spread quite a bit in the baking process and I think if the dough was chilled a bit they would have been thicker with a soft center.  Be careful when you chill as if you leave the dough in for a long period of time the chocolate will harden up on you.  I am going to make these again and I think these will be a great component to a brownie ice cream sandwich with homemade ice cream which will be a good spin on one of Brad's favorite desserts the brownie sundae.

mint chocolate brownie cookie

Adapted: Everyday Food

• 6 ounces bittersweet chocolate, chopped (can sub 12 ounces of one type of chocolate)
• 6 ounces mint chocolate, chopped
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.
2. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not over mix).
3. Chill dough for approximately 15-20 minutes just to let it set up a bit.  Alternatively cover bowl with plastic wrap and let sit at room temperature for approximately 30 minutes.
4. Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until the top of cookie becomes shiny and crackled, 12 to 14 minutes. Let sit on sheets for 5-10 minutes and then transfer to wire racks to cool completely.

peach ice cream

Life is crazy today.  Lindsay Lohan is out of rehab after only 23 days which does not seem like enough time to fix that train wreck and I am making another desert with fruit!  I had peaches left over from my trip to the farmers market for the tart so, I decided to break out the ice cream maker I got over a year ago and had yet to use.  I was scared by the ice cream maker because it just seemed hard.  Boy was I wrong.  I told Brad I was making ice cream and he smiled and said what flavor.  When I said peach his response was "why"!  I wasn't sure why other then the fact I hate wasting food and I could not possibly eat all of the peaches myself before they went bad.  I peeled, chopped, cooked, pureed, and cooled all while doubting myself.  I pureed probably more then others would but, I wanted a smooth scoop that did not contain chunks.  Brad and I continued to peer into the ice cream maker in amazement as the ice cream formed.  We scooped out bowls for the whole family and we all LOVED it.  It was creamy, rich, sweet from the fresh peaches yet the sweetness was tamed by the tang of the sour cream.  This was not vanilla ice cream with peach chunks this was peachy delight.  I have a feeling the ice cream maker will not sit on the shelf another year before it makes an appearance in the kitchen.

peach ice cream
Source: the perfect scoop

1 1/3 pounds (600 g) ripe peaches (about 4 large peaches)

1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice


Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

fig and ginger jam

When life (or grandma) gives you figs .... you make jam!  I had never really had a fig until about 5 years ago at a wine tasting in Napa.  I was hooked.  The sweet fig with manchego cheese and wine was heavenly.  Soon after I realized Brad's grandma had a fig tree in her yard that produced a bumper crop each year.  I have become a happy receiver of the harvest each year.  I have been collecting recipes as I find them for fresh figs.  This year I decided on jam.  The sweet fig combined with the sharp ginger and tart lemon is delicious.  Even the 3 year old enjoyed it!  I envision making fig jam and brie paninis, a crostini with fig jam and manchego cheese and using this as a glaze on chicken. 

fig and ginger jam

adapted: cooking light

• 4  cups  coarsely chopped dark-skinned fresh figs (~ 15 large figs)
• 2 cups  sugar
• 1/3  cup  water
• 1/4  cup  fresh lemon juice (~ 1 large)
• 3  tablespoons  finely chopped crystallized ginger
• 1/4  teaspoon  salt

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30-40 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.

peach cream cheese tart

Nantucket table was the theme of supper club this month.  I have never been to Nantucket but, I grew up in Connecticut so, I had an idea of the fresh summer flavors that would need to be captured in my dessert.  A trip to the local farmers market produced a large bag of peaches.  I let them ripen on the counter in the sun all week and the result was fragrant, sweet, juicy peaches.  The smell reminded me of warm summer days running around the neighborhood in shorts with tan skin and a ponytail in my hair.  Stopping the summer play only to bite into a peach and just letting the juice run down your face.  I love raw peaches but, I have an aversion to cooked fruit.  This started in my childhood and has grown worse as I have gotten older.  The jelled mixture clinging to the fruit just is a texture I can't get past.  The aversion stretches out to pies, jelly, yogurt with fruit the list goes on and on.  One point of the supper club is to learn new cooking techniques and try new things so ... I decided I would push myself and make a cooked fruit dessert.  I like that there was a base of lemon zest crust and cream cheese.  It was a good thick, sweet, tangy base.  I chilled the dough overnight and then let it warm up for about 20 minutes on the counter before rolling it out.  It appeared like it was going to be hard to roll but, once I started the process the dough got loose very quickly so you have to move fast.  The fact that I have no air conditioning and our house is 80 degrees inside probably did not help.  The peaches even with the apricot jelly glaze were not overly gooey and actually baked into the cream cheese which made them a bit more sturdy rather than a pie filling consistency.  There are several steps to making this dessert but, they are all quite easy and the results are worth it. 
Peach Cream Cheese Tart
Adapted: Pastry Queen

Lemon Zest Tart Crust:
2 cups all purpose flour
1/2 tsp salt
1/3 cup sugar
1 tsp lemon zest
2/3 cup (11 tbsp) chilled unsalted butter
1 large egg, lightly beaten
1/4 cup chilled heavy whipping cream (more as needed)

Cheese Filling:
8 oz cream cheese, at room temperature
1/2 cup sugar
1/2 cup mascarpone cheese
1 tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt


Fruit Topping
2 tsp ground cinnamon
1/2 cup sugar
5-6 large peaches, pears, or apples

Glaze
1/2 cup apricot jam
2 tbsp brandy
4 tbsp water


To Make the Tart Crust:
Using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a large bowl on low speed about 30 seconds. Cut the chilled butter into 1/2-inch pieces. Add the butter to the flour mixture and combine on low speed about 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll the dough out to 1/8-inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan. Press it lightly into place.
Preheat the oven to 375 degrees F.
To Make the Filling:
Using a mixer fitted with a paddle attachment, beat the cream cheese and sugar in a large bowl on medium speed until fluffy. Add the mascarpone and vanilla and beat on medium speed until combined. Add the eggs and beat on medium-high for about 1 minute. Add the flour and salt; mix on low speed until combined. Spoon the cream cheese mixture into the unbaked tart crust.
To Make the Fruit Topping:
In a medium bowl, stir the cinnamon and sugar together until combined. Peel and pit the peaches, or peel and core the apples or pears, and slice all but one of them.  Dice the remaining peach. Coat the sliced fruit in the cinnamon-sugar mixture. Arrange slices around the outer edge of the pie.  Coat with the remaining diced pieces in the cinnamon-sugar mixture. Spoon the diced fruit into the spaces between the fruit slices so that the cream cheese filling is completely covered.
Bake for 50 to 55 minutes.
To Make the Glaze:
About 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a small saucepan set over medium heat. Continue heating until the mixture thickens slightly, about 5 minutes.
Remove the tart from the oven and brush the glaze over the top. let cool at least 1 hour before serving. When completely cool, this tart may be tightly covered and refrigerated for up to 2 days. Serve at room temperature.

vanilla mousse cheescake

The Nilla wafers in this recipe caught my eye.  I spent the beginning of my childhood in Connecticut and we often spent summer days at my grandparents house.  I loved these days because they meant laying out at the pool with my Aunt.  I pretty much thought she was the coolest person I knew.  She wore a bikini, had a killer tan, had long perfect nails that were always painted the most perfect shade of bright deep pink.  She would supply me with Nilla wafers, sun tea and a new Nancy Drew book.  I would lay on the chair next to her reading, eating and staring at her perfect nails.  My nails never looked liked hers but, I still paint my toes bright pink in the summer.  Everyone always see my summer nail color and say that is sooo ... Al but, really it is so Aunt Sue.  This cheesecake was very easy to make and the cracks in the top were covered with the topping.  We all enjoyed this desert and definitely tastes like it was much more difficult then it was.  I will enjoy my Nilla wafer cheese cake and hope that the sun finally comes out this weekend so, we can lay in the sun with ice tea and the rest of the Nilla wafers. 

vanilla mousse cheesecake
adapted: kraft

40 reduced fat NILLA Wafers, crushed
3 tablespoons butter
4 (8 ounce) packages PHILADELPHIA 1/3 less fat Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub fat free COOL WHIP Whipped Topping, thawed

Directions

Heat oven to 325 degrees F.
Mix wafer crumbs and butter; press onto bottom of 9-inch spring form pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

chicken, apple and gouda salad

I love the chicken apple gouda sausages from Costco.  I seriously should be a sales rep for them because I sell everyone on them.  We always have them in our freezer ready to throw on the barbecue.  I love the combination of the flavors in the sausage especially the little pockets of warm gouda cheese.  When I saw this salad had the same base primary flavor combination I knew I had to try it.  It was a great salad.  There are layers of flavors and textures.  There is sweet, salty, and smokey and the salad has a lot of crunch to it with the apples, celery, and nuts.  I brought this to our summer book club at the beach and it was a perfect summer meal with a cold glass of wine in hand, amazing sunset on the horizon and the air filled with laughter from my girlfriends.

The other day when I was at Costco I wanted to buy one of the yummy rotisserie chickens they sell but, I often get them home and then have no idea what to do with them.  I am starting a tag on my posts to rotisserie chicken because I am certain I can come up with 100 great things to do with the chicken once you get it home so, you can get a good dinner on the table in a flash.  This is the first contribution to the category.

chicken, apple and gouda salad
adapted: southern living

• 2  large Gala apples, thinly sliced or chopped
• juice of one lemon
• 1-2  (6-oz.) package(s) baby spinach and spring greens mix
• 3  cups  shredded cooked chicken
• 1/2  red onion, halved and sliced or chopped
• 1 1/2  cups  (6 oz.) shredded smoked Gouda cheese
• 1 1/2  cups  thinly sliced celery
• 1  cup  sweetened dried cranberries
• 1  cup  salted roasted pecans

1. Toss apple slices/pieces with lemon juice.
2. Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours.
3. Toss salad with Honey-Mustard Dressing just before serving.

tortilla bread pudding

Egg bakes are a favorite of mine.  This recipe has a twist using tortillas, corn and chorizo. It makes an excellent dinner combination which could be altered with beans, cheese, or jalapenos.  The original recipes calls for chorizo sausage but, I opted to sub out the chorizo for a healthier soy alternative "soyrizo".  At the beginning of my marriage I was a fanatical eater.  I would have never eaten the desserts I make today let alone even take a bite.  Tofu and veggies were a big part of my diet.  Needless to say between the tofu and my poor cooking skills I was not winning points with my new meat and potatoes husband in the kitchen.  There was the infamous egg bake I made with soy crumbles which I still hear about to this day.  Both my father and Brad detested it.  I feel confident these days subbing in the soyrizo as both my cooking, my eating habits  and soy products have come a long way in 7 years.  Thank goodness!

tortilla bread pudding

adapted: everyday with rachel ray

• 2 cups frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 large onion, chopped (~1 1/2 cup)
• 6 ounces soyrizo (chorizo)
• 3 eggs
• 1 1/2 cups milk
• 4 large flour tortillas (about 9 inches), chopped in 1-2" pieces.
• Salt and pepper (1/2 tsp salt and 1/8 tsp pepper)
• 2 scallions, thinly sliced

Directions:

1. Preheat the oven to 400°. Grease an 8-inch square baking dish.
    Using a food processor, puree 1 cup corn and 4 tortillas.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
3. 
   
   
   In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla mixture.  Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.
   
   
   Frozen Assets
   Wrap the baked pudding in foil and freeze for up to 1 week. Thaw in the refrigerator, then bake at 350° for 15 minutes.
   
   I just stumbled upon Saturday with Rachel Ray hosted by Taste and Tell.  I was excited to find a source of tested Rachel Ray recipes.  I have such hit or miss success with her recipes that I look forward to following her reviews. Thanks! 

ding dong cake

GG our only great grandma left between Brad and I celebrated her 91st birthday today.  I had the pleasure of making a ding dong cake for her.  I first baked this cake by Smitten Kitchen for her 89th birthday.  I love getting requests and I was more then happy to make this cake again.  It is a bit time consuming but, the results are worth it.  I call it a ding dong cake but, I think the way I assemble the cake it may be more of a hostess cupcake cake.  I have no idea exactly what any of those convenience store snack cakes are because my mother would not let me eat them.  To me a ding dong, devil dog, ho-ho, ring ding, hostess cupcake are all one in the same.  They are a sweet treat that I begged for but, never got to indulge in. Even if I had broke my mom down I know I would have picked that outrageous bright pink snoball any way.  I have to believe that the little snack cakes may be good but, they can't compare to this decadent beauty.  There are two slices nicely sitting in my tummy now.  This is not a convenient cake to make but, trust me when I say it is so much better then running to the convenience store for the processed brand treat.  Make the time to bake this today.

ding dong cake

Adapted: Smitten Kitchen

Chocolate Cake Layers

2 ounces semisweet chocolate
1 cup hot brewed coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoons salt
2 large eggs
1/2 cup vegetable oil
1 cup well-shaken buttermilk
1/2 teaspoon vanilla

Preheat oven to 300°F. and grease/flour 2 9" round pans. 

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 50 minutes - 1 hour.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks.Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Marshmallow, or Seven Minute Frosting

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Ganache Frosting

1/2 pound fine-quality semisweet chocolate
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoons light corn syrup
2 tablespoons unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. 

There are many ways to assemble this cake but, I like a rustic looking ding dong cake.  One layer down on the cake plate.  Coat with the marshmallow filling.  Save 1/2 cup of filling if you want to pipe on the top of the ganache.  Lay second layer on top of filling.  Pour/Spread the ganache on the top of cake so it spills down the sides.  Alternatively you can let the ganache chill a bit and spread on top and sides of cake.  Then chill cake so, the chocolate hardens.  Pipe a swirl on top.  Enjoy!

s'mores bars

I go through food phases.  It can be a type of food or a combination of flavors and textures but, whatever it may be I do it in obscene excess.  There has been the oatmeal phase, the greek yogurt phase, the tuna fish phase (mercury poisoning!) and of course those who know me all know about the infamous pumpkin phase of 2006.  My sister had to actually inform me that I was turning orange.  I actually turned orange from pumpkin consumption ... possibly causing the current pumpkin shortage.  Last summer it was s'mores.  I made s'more everything ... old school s'mores, s'mores cake, s'mores brownies, a s'mores cheesecake well you get the point.  I could not get sick of the combination.  I took a long break from s'mores and this is actually the first s'mores treat of the summer.  It was worth the wait ... these are good ... very good.  Go turn your BBQ on and grill up some goodies and then treat yourself to a decadent s'more.

s'mores bars

adapted: sticky chewy messy gooey

For the graham cracker crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
1/2 tablespoon granulated sugar
 
For the chocolate filling:
4 large egg yolks
3/4 cups confectioners sugar sifted
1/2 teaspoon pure vanilla extract
pinch salt
1/2 cup (1 stick) unsalted butter
1 tablespoons Dutch-Processed cocoa power
6 ounces semisweet or bittersweet chocolate, finely chopped
3/4 cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
2 Large egg whites
Pinch of Salt
Pinch of cream of tartar
1/8 teaspoon pure vanilla extract
1/2 cup of marshmallow fluff

Directions:

Preheat the oven to 350°F.

To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.  Press into the bottom of a 8-by-8-inch metal baking pan.  Bake the crest until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.  Beat in vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form.  Beat in the vanilla.  Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 9 large squares.  Place  S’mores on a baking sheet.  Top each with a large dollop of meringue. Place under broiler to until the meringue is tipped with golden brown (~30 seconds).  A kitchen torch is also ideal.   Serve immediately.

cinnamon rolls

Cinnamon rolls are not something I crave.  I love sweets but, I don't particularly care for them in the morning.  I am an egg girl and maybe a bite of sweet at the end of the meal.  I love breakfast for dinner and I love making a breakfast sweet to add to the meal because it incorporates dessert right in.  Brad loves cinnamon rolls and grew up eating the ones out of the can.  I do not like those.  I don't like the tough roll or the film the icing leaves on the roof of your mouth.  I like the homemade warm, gooey, sweet ones that are filled with sugar and spice.  Honestly I really only like the middle piece that is covered in everything good about the cinnamon roll.  When we go out for breakfast and Brad orders a cinnamon roll I am left eating the outer edge because I can't claim the best part of his treat when I always claim I am not much of a fan.  When I saw this recipe I thought I would give it a try.  It made two pans so, I baked one this evening and the other is in the freezer for a Sunday breakfast.  Carter took one bite and exclaimed he loved these.  Made all the waiting, kneading, rising, waiting, rolling worth it.  I thought they were good and definitely filled the sweet note of the meal.  They are not overly sweet or buttery so, you can tell they are light but, not in a bad way.  The pan is almost gone but, even better then the cinnamon rolls was finding out that Campbell likes eggs!  She had her first egg and gobbled it up and then cried when the tiniest piece hit the floor.  One more thing to add to the meal list.

cinnamon rolls

adapted: cooking light

• 1  cup  warm milk (100° to 110°)
• 6  tablespoons  melted butter, divided
• 1/3  cup  granulated sugar, divided
• 1  package quick-rise yeast
• 16.88  ounces  all-purpose flour (about 3 3/4 cups)
• 1  large egg, lightly beaten
• 1/4  teaspoon  salt
• Cooking spray
• 2/3  cup  packed brown sugar
• 1 1/2  tablespoons  ground cinnamon

• 3  tablespoons  butter, softened
• 2  tablespoons  heavy cream
• 1/2  teaspoon  vanilla extract
• 1  cup  powdered sugar

1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to milk mixture. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap and let rise in a warm place (85°), free from drafts with a towel over bowl , 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
4. Preheat oven to 350°.
5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.