1 Hour Soft Cinnamon Rolls

Ingredients

For the Dough:

• 1 cup Warm Milk
• 1 tbsp. Instant Dry Yeast
• 2 tbsp. Brown Sugar
• 1 tsp. Fine Sea Salt
• 3 tbsp. Softened Butter, or Olive Oil
• 1 large Egg
• 3 cups All Purpose Flour
• 2/3 cup Heavy Cream

For the Filling:

• 1/2 cup Softened Butter
• 1 cup Brown Sugar
• 2 tbsp. Ground Cinnamon

For the Icing:

• 4 oz. Cream Cheese, softened
• 1/4 cup Salted Butter, softened
• 1 cup Powdered Sugar
• 1/2 tsp. Vanilla Extract
• 1 tbsp. Milk

For the Cinnamon Rolls:

1. Preheat oven to 200F.
2. In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 6-8 minutes to activate the yeast.
3. Add the egg, salt, and butter. Whisk to combine.
4. Add the flour. Using the hook attachment, knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky), if needed.
5. Cover with Saran Wrap and let the dough rest in the oven with the light on for 10 minutes.
6. While resting, lightly flour a clean surface.
7. Roll out the dough 12″x18″ rectangle, about 1/4″ thick.
8. Spread the softened butter evenly over the dough. The butter shouldn’t be melted but should spread over the dough easily.
9. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough.
10. Roll up the dough tightly.
11. Cut the cinnamon rolls using a thin string or dental floss to be 1 1/2″ – 2″ thick slices.
12. Place into a lightly greased pan. Cover with Saran Wrap.
13. Turn the oven OFF. Place the cinnamon rolls in the heated oven to rise 20 minutes.
14. After 20 minutes, quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven.
15. Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top.

For the Icing:

1. Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes.
2. Add the powdered sugar and milk. Beat until soft and fluffy, about 1-2 minutes.
3. Fold in the vanilla extract.
4. Let the cinnamon rolls cool for 2-3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top. Enjoy warm!

The Crispiest & Cheesiest Mac N Cheese

INGREDIENTS

• Batistini Farms Organic Ancient Tuscan Grain Campanelle Pasta
• 3 tbsp Unsalted Butter
• 2 tbsp Batistini Farms Organic Basil Olive Oil
• 4 tbsp Flour
• 4 cups Half and Half
• 2 tsp Smoked Paprika
• 2 tsp Garlic Powder
• 1 tsp Black Pepper
• 1 tsp Salt
• 1/4 tsp Nutmeg
• 1 cup Colby Jack or Mozzarella, shredded
• 1/2 cup Gouda, shredded
• 1 1/2 cups Sharp Cheddar, shredded

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute under Al dente.
2. Drain and rinse with cold water, toss in olive oil to keep from sticking together.
3. In a large pot over medium heat, add the butter. Once melted, add in the olive oil.
4. Whisk in the flour, stirring consistently for about 1 minute.
5. Stir in the seasonings.
6. Slowly pour the half and half into the pot while you stir to combine. Cook for 3-4 minutes, until slightly thickened.
7. Add in the shredded cheeses. Stir to combine.
8. Add in the pasta and stir until well-coated.
9. Transfer to a large casserole dish. Top with extra grated cheese (optional) and bake at 350F for 15 minutes.
10. Broil 1-2 minutes until golden crispy.
11. Serve warm with freshly grated Parmesan and chives. Enjoy!

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