Homemade cinnamon rolls

Homemade cinnamon rolls


This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.

Ingredients
Dough:
1 cup warm (not hot) milk
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter, soft
2 small eggs
3 cups flour


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Filling:
¼ cup butter, melted
1 cup brown sugar
2 tablespoons cinnamon
Glaze:
4 to 8 ounces cream cheese, softened
¼ cup butter
1½ cups powder sugar
½ teaspoon vanilla
2 tablespoons milk


Instructions
Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
Slowly add in flour.
Once the flour is incorporated, turn mixer to medium speed.
Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
Grease a 9x13 baking pan.
Roll dough out to a 12x18 inch rectangle.
Brush the dough with the ¼ cup melted butter from the filling.
In a small bowl, combine the brown sugar and cinnamon.
Sprinkle mixture over buttered dough.
Roll up tightly lengthwise to make one long roll.
Use thread to cut dough into 12 (one inch) slices.
Place slices into greased pan.
Cover and let rise for about 45 minutes.
Preheat oven to 325 degrees.
Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
Frost the rolls while still warm and serve.
Store leftovers in an airtight container for up to 4 days.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.