Zella Recipes, New York, NY (2026)

03/05/2025

Cheesy Garlic Bread Shrimp Grilled Cheese 🦐🧄

Ingredients:

For the Garlic Bread:

4 slices of sourdough or Italian bread
3 tablespoons unsalted butter (softened)
2 cloves garlic (minced)
1 tablespoon fresh parsley (chopped)
¼ teaspoon salt
For the Shrimp Filling:

8 oz shrimp (peeled, deveined, and chopped)
1 tablespoon olive oil
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
For the Cheese:

1 cup shredded mozzarella cheese
½ cup shredded sharp cheddar cheese
2 tablespoons Parmesan cheese (grated)
Directions:

Prepare the Garlic Butter:
In a small bowl, mix the softened butter, minced garlic, chopped parsley, and salt until well combined.

Cook the Shrimp:
Heat olive oil in a skillet over medium heat. Add the chopped shrimp, paprika, black pepper, and red pepper flakes. Cook for 3-4 minutes until the shrimp turn pink and opaque. Remove from heat and drizzle with lemon juice. Set aside.

Assemble the Sandwiches:

Spread the garlic butter mixture generously on one side of each bread slice.
Place a slice of bread (butter side down) in a skillet over medium heat.
Sprinkle a mix of mozzarella, cheddar, and Parmesan cheese over the bread.
Spoon the cooked shrimp evenly over the cheese layer.
Top with more cheese and place the second slice of bread on top (butter side up).
Grill the Sandwich:
Grill for 3-4 minutes per side, pressing down gently with a spatula until the bread is golden brown and crispy, and the cheese is fully melted.

Serve:
Slice in half and enjoy the melty, garlicky goodness with a side of marinara or a fresh salad.

Nutritional Information:

⏰ Prep Time: 10 minutes | 🍳 Cook Time: 10 minutes | ⏲️ Total Time: 20 minutes
🔥 Calories: 480 kcal per sandwich | 🍽️ Servings: 2 sandwiches

03/05/2025

Jalapeno Popper Smashed Potatoes 🧀🌶️

Ingredients:

1 ½ lbs baby potatoes (Yukon gold or red)
2 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon salt
½ teaspoon black pepper
3 jalapeños (seeded and finely diced)
4 oz cream cheese (softened)
½ cup sour cream
1 cup shredded cheddar cheese
¼ cup mozzarella cheese
2 green onions (sliced)
¼ teaspoon smoked paprika (optional)
Directions:

Boil the Potatoes:
Place the baby potatoes in a large pot and cover with salted water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.

Smash the Potatoes:
Preheat the oven to 425°F (220°C). Lightly grease a baking sheet with olive oil.
Arrange the boiled potatoes on the baking sheet and use the bottom of a glass or fork to gently smash each potato, keeping them mostly intact but slightly flattened.

Season and Roast:
Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, and minced garlic. Roast in the preheated oven for 20-25 minutes or until the potatoes are crispy and golden brown.

Prepare the Topping:
In a small bowl, combine the softened cream cheese, sour cream, diced jalapeños, and half of the shredded cheddar cheese. Mix until smooth.

Top the Potatoes:
Spoon the cream cheese mixture over each smashed potato. Sprinkle the remaining cheddar and mozzarella cheese on top.

Bake Until Melty:
Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:
Remove from the oven and sprinkle with sliced green onions and a dash of smoked paprika. Serve immediately and enjoy the creamy, spicy goodness!

Nutritional Information:

⏰ Prep Time: 15 minutes | 🍳 Cook Time: 35 minutes | ⏲️ Total Time: 50 minutes
🔥 Calories: 320 kcal per serving | 🍽️ Servings: 4-6 servings

03/05/2025

Crockpot Ravioli Lasagna 🧀🍲

Ingredients:

1 tablespoon olive oil
1 lb ground turkey or chicken
1 small onion (diced)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper (to taste)
1 jar (24 oz) marinara or pasta sauce
1 package (25 oz) frozen cheese ravioli (uncooked)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese
Fresh basil or parsley (for garnish)
Directions:

Cook the Meat:
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Stir in the garlic and cook for another minute.
Add the ground turkey or chicken and cook until browned. Drain any excess liquid. Season with Italian seasoning, paprika, salt, and pepper.

Layer the Lasagna in the Crockpot:

Spread a thin layer of marinara sauce on the bottom of the crockpot.
Place a single layer of frozen cheese ravioli over the sauce.
Spoon half of the cooked meat over the ravioli.
Dot half of the ricotta cheese over the meat.
Sprinkle with 1 cup of mozzarella and a bit of Parmesan.
Repeat the layers, ending with marinara sauce on top.
Finish by sprinkling the remaining mozzarella and Parmesan cheese over the sauce.
Cook:
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the ravioli is tender and the cheese is bubbly.

Garnish and Serve:
Turn off the crockpot and let the lasagna sit for 10 minutes. Garnish with fresh basil or parsley and serve warm.

Nutritional Information:

⏰ Prep Time: 15 minutes | 🍳 Cook Time: 4 hours (low) or 2 hours (high) | ⏲️ Total Time: 4 hours 15 minutes
🔥 Calories: 420 kcal per serving | 🍽️ Servings: 6 servings

03/05/2025

Homemade Peppermint Chocolate Patties 🌿🍫

Ingredients:

For the Peppermint Filling:

3 cups powdered sugar (sifted)
3 tablespoons unsalted butter (softened)
3 tablespoons heavy cream (or coconut cream for dairy-free)
1 teaspoon peppermint extract
¼ teaspoon vanilla extract
For the Chocolate Coating:

10 oz semi-sweet or dark chocolate (finely chopped)
1 tablespoon coconut oil (optional, for smoothness)
Directions:

Make the Filling:
In a large bowl, beat the powdered sugar, softened butter, heavy cream, peppermint extract, and vanilla extract until a thick, dough-like consistency forms. If the mixture is too dry, add a teaspoon of cream at a time until pliable.

Shape the Patties:
Roll the filling into small balls (about 1 inch). Flatten each ball between your palms to form a disc about ¼ inch thick. Place the discs on a parchment-lined baking sheet.

Freeze to Set:
Transfer the baking sheet to the freezer and freeze the peppermint discs for 20-30 minutes, until firm.

Melt the Chocolate:
In a heatproof bowl, melt the chocolate and coconut oil over a double boiler or in the microwave (in 30-second intervals, stirring frequently) until smooth.

Dip the Patties:
Using a fork, dip each peppermint disc into the melted chocolate, allowing the excess to drip off. Place the coated patties back on the parchment-lined sheet.

Chill and Set:
Refrigerate the patties for 20 minutes or until the chocolate hardens.

Serve and Store:
Enjoy immediately or store the patties in an airtight container in the refrigerator for up to 2 weeks.

Nutritional Information:

⏰ Prep Time: 20 minutes | ⏲️ Chill Time: 30 minutes | ⏲️ Total Time: 50 minutes
🔥 Calories: 160 kcal per patty | 🍽️ Servings: 18 patties

03/05/2025

Classic Pumpkin Roll with Cream Cheese Filling 🍰🎃

Ingredients:

For the Pumpkin Cake:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
3 large eggs (room temperature)
1 cup granulated sugar
⅔ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
For the Cream Cheese Filling:

8 oz cream cheese (softened)
4 tablespoons unsalted butter (softened)
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract
For Dusting:

¼ cup powdered sugar (for dusting the towel and cake)
Directions:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Prepare Wet Ingredients:
In a large mixing bowl, beat the eggs and sugar until thick and pale (about 3-4 minutes). Add the pumpkin puree and vanilla extract, mixing until combined.

Combine:
Gradually add the dry ingredients to the wet mixture and stir until just incorporated. Do not overmix.

Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-14 minutes or until the cake springs back when gently touched.

Roll the Cake:
While the cake is hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at the short end, roll the cake (with the towel) into a tight spiral. Allow it to cool completely.

Prepare the Cream Cheese Filling:
In a bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

Assemble the Pumpkin Roll:
Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully re-roll the cake (without the towel) and place it seam-side down.

Chill and Serve:
Wrap the pumpkin roll in plastic wrap and chill for at least 1 hour. Dust with powdered sugar before slicing and serving.

Nutritional Information:

⏰ Prep Time: 20 minutes | 🍳 Baking Time: 14 minutes | ⏲️ Cooling Time: 1 hour | ⏲️ Total Time: 1 hour 35 minutes
🔥 Calories: 290 kcal per slice | 🍽️ Servings: 10 slices

03/05/2025

Minty Chocolate Delight Cookies 🍫🍪

Ingredients:

For the Cookies:

1 cup unsalted butter (softened)
1 cup granulated sugar
½ cup brown sugar (packed)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
¾ cup mint chocolate chips (or chopped mint chocolate bars)
For Topping (Optional):

¼ cup crushed peppermint candies
½ cup white chocolate (melted, for drizzling)
Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add Eggs and Flavoring:
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla and peppermint extract.

Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Mix the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the semi-sweet chocolate chips and mint chocolate chips.

Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake:
Bake for 10-12 minutes, or until the edges are set and the centers are soft. Be careful not to overbake.

Cool and Decorate:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, drizzle with melted white chocolate and sprinkle with crushed peppermint candies.

Serve:
Enjoy with a glass of milk or hot cocoa for a festive treat!

Nutritional Information:

⏰ Prep Time: 15 minutes | 🍳 Baking Time: 12 minutes | ⏲️ Total Time: 30 minutes
🔥 Calories: 180 kcal per cookie | 🍽️ Servings: 24 cookies

03/05/2025

Indulgent Chocolate Banana French Toast Bake 🍫🍌

Ingredients:

For the Bake:

1 loaf brioche or challah bread (cut into 1-inch cubes)
3 ripe bananas (sliced)
1 cup semi-sweet chocolate chips
4 large eggs
1 ½ cups almond milk (or dairy milk)
⅓ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
For the Topping:

1 banana (sliced, for garnish)
¼ cup chocolate chips (extra for topping)
2 tablespoons powdered sugar (for dusting)
Maple syrup (for serving)
Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Assemble the Bread and Bananas:
Place half of the bread cubes in the baking dish. Scatter half of the banana slices and chocolate chips over the bread. Repeat with the remaining bread, bananas, and chocolate chips.

Prepare the Custard:
In a large bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, cinnamon, and salt until smooth.

Soak the Bread:
Slowly pour the custard mixture evenly over the bread and bananas. Press down gently to ensure all the bread is soaked. Let sit for 10-15 minutes to absorb the liquid.

Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crisp.

Add Toppings:
Remove from the oven and immediately scatter the extra chocolate chips over the top. Let them melt slightly. Garnish with sliced bananas and a dusting of powdered sugar.

Serve:
Slice and serve warm with maple syrup for extra indulgence.

Nutritional Information:

⏰ Prep Time: 15 minutes | 🍳 Baking Time: 45 minutes | ⏲️ Total Time: 1 hour
🔥 Calories: 390 kcal per serving | 🍽️ Servings: 8 servings

03/05/2025

Creamy Dairy-Free Purple Sweet Potato Pie 🍠🥧

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (or dairy-free cookie crumbs)
¼ cup coconut oil (melted)
2 tablespoons maple syrup
For the Filling:

2 cups cooked and mashed purple sweet potatoes (about 2 large potatoes)
1 cup coconut milk (full-fat, canned)
⅔ cup maple syrup
3 large eggs (or flax eggs for vegan option)
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
For the Topping (Optional):

1 cup coconut whipped cream
2 tablespoons toasted coconut flakes or pecans
Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

Prepare the Crust:
In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press the mixture evenly into the bottom and sides of the pie dish. Bake for 8-10 minutes, then remove and let cool.

Cook the Sweet Potatoes:
If not already cooked, roast or boil the purple sweet potatoes until tender. Peel and mash until smooth.

Make the Filling:
In a large bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and creamy.

Assemble and Bake:
Pour the filling into the cooled pie crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the center is set and no longer jiggly.

Cool:
Allow the pie to cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 3 hours (or overnight).

Serve:
Top with coconut whipped cream and garnish with toasted coconut flakes or pecans. Slice and enjoy this vibrant, creamy dessert!

Nutritional Information:

⏰ Prep Time: 20 minutes | 🍳 Baking Time: 50 minutes | ⏲️ Chill Time: 3 hours | ⏲️ Total Time: 4 hours 10 minutes
🔥 Calories: 320 kcal per slice | 🍽️ Servings: 8 slices

03/05/2025

Tropical Pineapple Delight Cheesecake 🍰🍍

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter (melted)
For the Cheesecake Filling:

24 oz cream cheese (softened)
¾ cup granulated sugar
3 large eggs (room temperature)
1 cup sour cream
1 teaspoon vanilla extract
½ cup crushed pineapple (drained well)
1 tablespoon all-purpose flour
For the Pineapple Topping:

1 cup crushed pineapple (with juice)
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For Garnish (Optional):

Whipped cream
Pineapple slices or chunks
Toasted coconut flakes
Directions:

Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes. Let cool while preparing the filling.

Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and fluffy (about 3 minutes).

Add Eggs and Sour Cream:
Beat in the eggs one at a time, scraping the sides of the bowl. Stir in the sour cream, vanilla, and flour until just combined. Gently fold in the drained crushed pineapple.

Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top. Bake for 60-70 minutes, or until the edges are set and the center slightly jiggles.

Cool Gradually:
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove and cool at room temperature. Refrigerate for at least 4 hours or overnight.

Make the Pineapple Topping:
In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and let cool to room temperature.

Assemble and Garnish:
Spread the pineapple topping over the chilled cheesecake. Garnish with whipped cream, pineapple slices, and toasted coconut for a tropical finish.

Serve and Enjoy:
Slice and serve cold. This tropical delight is perfect for summer gatherings or a sweet escape from the ordinary.

Nutritional Information:

⏰ Prep Time: 20 minutes | 🍳 Baking Time: 70 minutes | ⏲️ Chill Time: 4 hours | ⏲️ Total Time: 5 hours 30 minutes
🔥 Calories: 430 kcal per slice | 🍽️ Servings: 12 slices

03/05/2025

Cheesecake with a Cherry Pie Twist 🍰🍒

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter (melted)
For the Cheesecake Filling:

24 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs (room temperature)
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
For the Cherry Topping:

1 can (21 oz) cherry pie filling
½ teaspoon almond extract (optional)
Fresh cherries and mint (for garnish)
Directions:

Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes. Let it cool while preparing the filling.

Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy (about 3 minutes).

Add the Eggs:
Beat in the eggs one at a time, mixing on low speed. Scrape down the sides of the bowl to ensure even blending.

Incorporate Remaining Ingredients:
Add the sour cream, vanilla extract, and flour. Mix until just combined.

Pour and Smooth:
Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:
Place the cheesecake in the oven and bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.

Cool Gradually:
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove and cool completely at room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Add Cherry Topping:
Mix the cherry pie filling with almond extract (if using). Spread the cherry topping over the chilled cheesecake. Garnish with fresh cherries and mint for an elegant touch.

Serve:
Slice and serve cold. Enjoy the creamy, rich cheesecake balanced with the tangy sweetness of cherry pie filling.

Nutritional Information:

⏰ Prep Time: 20 minutes | 🍳 Baking Time: 70 minutes | ⏲️ Chill Time: 4 hours | ⏲️ Total Time: 5 hours 30 minutes
🔥 Calories: 420 kcal per slice | 🍽️ Servings: 12 slices

03/05/2025

Rich and Moist Pecan Sour Cream Pound Cake 🥜🍰

Ingredients:

For the Cake:

1 cup unsalted butter (softened)
2 ½ cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup pecans (chopped and lightly toasted)
For the Glaze:

1 cup powdered sugar
2 tablespoons whole milk (or as needed)
½ teaspoon vanilla extract
¼ cup chopped pecans (for garnish)
Directions:

Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are coated.

Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).

Add Eggs:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.

Alternate Dry Ingredients and Sour Cream:
Gradually add the dry ingredients to the butter mixture in thirds, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

Add Flavor and Pecans:
Stir in the vanilla extract, almond extract (if using), and toasted pecans.

Bake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

Cool:
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Glaze and Garnish:
Drizzle the glaze over the cooled cake and sprinkle with chopped pecans for a beautiful finish.

Nutritional Information:

⏰ Prep Time: 20 minutes | 🍳 Baking Time: 75 minutes | ⏲️ Total Time: 1 hour 35 minutes
🔥 Calories: 450 kcal per slice | 🍽️ Servings: 12 servings

03/05/2025

Soft and Gooey Homemade Cinnamon Rolls 🥮🍥

Ingredients:

For the Dough:

4 cups all-purpose flour (plus extra for dusting)
¼ cup granulated sugar
1 packet (2 ¼ tsp) active dry yeast
¾ cup whole milk (warmed)
¼ cup unsalted butter (melted)
2 large eggs (room temperature)
1 teaspoon salt
For the Filling:

½ cup unsalted butter (softened)
¾ cup brown sugar (packed)
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
For the Cream Cheese Glaze:

4 oz cream cheese (softened)
¼ cup unsalted butter (softened)
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons milk (adjust for consistency)
Directions:

Activate the Yeast:
In a small bowl, mix the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy.

Make the Dough:
In a large bowl, combine the flour, remaining sugar, and salt. Add the melted butter, eggs, and activated yeast mixture. Mix until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

First Rise:
Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Prepare the Filling:
In a bowl, mix the softened butter, brown sugar, cinnamon, and vanilla extract to create a smooth paste.

Roll Out the Dough:
Punch down the risen dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread the cinnamon filling evenly over the dough.

Roll and Slice:
Roll the dough tightly from the longer side to form a log. Slice into 12 even pieces and place them in a greased 9x13-inch baking dish.

Second Rise:
Cover the dish and let the rolls rise for 30-45 minutes until puffy.

Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.

Make the Glaze:
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Glaze and Serve:
Spread the glaze over the warm cinnamon rolls immediately after baking. Serve warm and enjoy the gooey goodness!

Nutritional Information:

⏰ Prep Time: 20 minutes | ⏲️ Rising Time: 1 hr 30 min | 🍳 Baking Time: 30 minutes | ⏲️ Total Time: 2 hrs 20 min
🔥 Calories: 320 kcal per roll | 🍽️ Servings: 12 rolls

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