Zubeck’s Cinnamon Rolls

Ingredients:

Yeast dough

1 cup whole milk

1/2 up granulated sugar

1 packet active dry-yeast

3 large eggs

1/2 cup unsalted butter

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour

1 teaspoon salt

Icing:

4 ounces cream cheese

1/4 cup unsalted butter

1 1/2 cups powdered sugar

1 tablespoon vanilla bean paste

Filling:

1/4 cup unsalted butter

1 cup packed brown sugar

2 tablespoons ground cinnamon

1/4 teaspoons salt

1. Make the dough

Whisk egg yolks, egg, sugar, butter, and buttermilk in a stand mixer. Add 2 cups flour, yeast, and salt. Switch to the dough hook, add most of the remaining

flour, and knead for 5 minutes. Add a little more flour if needed – dough should be soft, not sticky. Knead 5 more minutes until bowl is mostly clean. Turn

onto a lightly floured surface, knead briefly, then place in a lightly oiled bowl. Cover and let rise until doubled, about 2 to 2 1/2 hours.

2. Make the filling

Mix brown sugar, cinnamon, and salt. Set aside.

3. Shape the rolls

Butter a 9×13-inch baking dish. Roll dough into an 18×12-inch rectangle. Brush with melted butter, leaving a small border. Sprinkle filling evenly and

press gently. Roll tightly from the long side and pinch to seal. Slice into twelve 1 1/2 – inch rolls and place in the dish. Cover and refrigerate overnight (up

to 16 hours)

4. Second rise

Place rolls in a turned-off oven with a shallow pan of hot water underneath. Let rise until slightly puffy, about 30 minutes. Remove rolls and water.

5. Bake

Preheat oven to 350F. Bake rolls on the middle rack for about 30 minutes, until golden and centers reach 190F.

6. Make the icing

Beat cream cheese until smooth. Add milk, then sifted powdered sugar, whisking until creamy. Spread over warm rolls and serve.

Diebold’s Christmas Cookie Cheesecake

Ingredients:

2 packs of Pillsbury Christmas sugar

cookies

“I used 25 for the bottom of the pan and 9 for the top, and had some leftovers”

16 oz cream cheese, make sure its softened (block style, not spreadable)

1/2 cup granulated sugar

2 tablespoon sour cream

1 tsp vanilla extract

1 tbsp all-purpose flour

2 small eggs, room temp

2 tablespoon Christmas sprinkles + more for topping

Optional: Whipped cream for topping!

Preheat oven to 350°F. Grease and line an 8×8 pan with parchment paper. Place the cookie dough into

the prepared pan. Bake the dough for 9-12 minutes until the cookies are touching and edges look set.

(Don’t over bake)

Let it cool slightly.

Beat the cream cheese and sugar together until smooth. Add in sour cream, vanilla, and flour until combined. Mix in the egg gently on low speed or

whisk by hand until combined.

Gently pour in the Christmas sprinkles (this is optional).

Pour the cheesecake batter over the cooled cookie crust.

Reduce the oven temp to 325°F and bake for 30-40 minutes until edges are set & center, it should jiggle just slightly.

Cool at room temp then chill for at least 3 hours or overnight.

Top with more Christmas sprinkles, whipped cream, and a Pillsbury cookie. (Bake the extra Pillsbury cookies according to the package instructions

for topping)