Easy Cinnamon Rolls

I wanted to make cinnamon rolls for breakfast on Easter morning but knew that I would be spending most of the day in the kitchen so I wanted an easy recipe that didn't involve making dough. I had seen some posts on Pinterest and combined a couple of ideas and made these cinnamon rolls! They came together in minutes and were so good!

I will be making them more often!

1 can of buttermilk canned biscuits (Mine had 8 in them)

Some butter to spread

Cinnamon

Brown Sugar

1 cup powdered sugar

5-6 Tablespoons Heavy Cream

Make sure your counter or work surface is clean. Open the canned biscuits and lay them out. Roll each one out just a little bit. Spread some butter onto each roll. Sprinkle with cinnamon and then brown sugar-no measurements here, just whatever you feel like. Roll each biscuit up and cut into 3 equal portions. Place the 3 portions in a buttered muffin tin. Cook according to package directions.

While the rolls are baking, make the drizzle. Combine the powdered sugar and heavy cream in a bowl and whisk until smooth. If drizzle is too thick, add more cream. If it is too thin, add more powdered sugar.

When the rolls are done baking, let them cool for just a minute and then cover them with the drizzle and enjoy!

No Knead Dinner Rolls

I think that I've said this before, but I'm in love with bread! I love having rolls with a warm dinner, but usually don't have the time to make them (I usually buy them or pop open a tube and bake them). I found this recipe in a stash of recipes that I have wanted to make so I finally made them, it comes from Everyday Food Magazine. They were so easy to make and you really don't have to knead them! Just roll in a log and cut! I even made a batch to freeze so when I don't have time to make them, I can just unthaw them and cook!

Ingredients

• 2 cups warm water (105 to 115 degrees)
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup sugar
• 4 tablespoons butter, melted, plus more for pan and brushing
• 2 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour (spooned and leveled), plus more for shaping dough

Directions

1. Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.

2. Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.

3. Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).

4. Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)

5. Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

Stuffed Pizza Rolls

Do you ever have those days where you don't really want to cook so you just stick a frozen pizza in the oven and call it dinner? I think I do that too often! If that ever happens again try making Stuffed Pizza Rolls. They are way better than frozen pizza and each person can customize their own! I think that husbands might like these even more than the kids!

Stuffed Pizza Rolls

From The Girl Who Ate Everything Blog

1/2 teaspoon garlic powder

1 teaspoon dried Italian seasoning

Mozzarella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)

Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. *Don't put marinara in the rolls. Save it for dipping.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Cheddar Bay Biscuits

I love cheese and I love bread so to combine the two is heaven to me! These biscuits are so simple and came together in minutes! I though that the garlic butter you put on top would make them too garlicy but it was just the perfect hint of garlic!

2 cups Bisquick mix

2/3 cup milk
1/2 cup grated cheddar cheese
1/4 cup butter or margarine melted
1/4 teaspoon garlic powder

Heat oven to 400 degrees. In a medium bowl, mix Bisquick, milk, and cheese until soft dough forms. Beat vigorously for about 30 seconds. Drop dough by spoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes, or until golden brown. Mix melted butter and garlic powder in a small bowl. Brush over warm biscuits before removing from the cookie sheet. Serve warm.

**I used a large ice cream scoop to form the biscuits and got 14 biscuits!

Orange Rolls and A Secret

I have a secret...I am afraid to eat oranges! There was an incident when I was about 12 years old where an orange was thrown up on me and I haven't had one since! It's sad, I know but I just have that image and smell stuck in my head and I can't eat them. I saw these orange rolls on THIS blog and figured since just the peel was in them I could eat them and I am so glad that I made them! I made them for desert even though they seem more of a breakfasty item! They were warm, orangey, gooey and wonderful!

EASY BUTTERFLAKE ORANGE ROLLS

12 Rhodes Texas Rolls, thawed but still cold
zest from 1 large orange
3/4 cup sugar
1/3 cup butter, melted

Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons fresh orange juice

Directions:

Cut each Texas roll into 5 equal pieces. Flatten each piece slightly. In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture. Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan immediately and place on cooling rack. Combine icing ingredients and mix well. Brush over rolls while still warm.

*** I made 14 rolls and needed to double the butter and cinnamon sugar ingredients!

White Bread

I've had a fear of yeast for a few years now, but I'm slowly getting over it. I've made pizza dough, cinnamon rolls and now bread using yeast. I'm no pro, but I'm getting better. I used to make bread when I was about 15 years old at my parents house using a bread maker that my grandmother gave me. I have no idea where that bread maker went though. So I decided to stick with a recipe that I could bake in the oven. This recipe is easy and the bread is really great! It keeps for about 1 week and is great with some butter, jam or honey!

1/2 cup milk

3 Tablespoons sugar

2 teaspoons salt

3 Tablespoons butter or margarine

2 packages active dry yeast

1 1/2 cups warm water (105-115 degrees)

5-6 cups flour (I use 6)

Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour 1/2 up at a time and mix about 2 minutes or until dough clings to hook and cleans side of bowl. Knead on Speed 2 about 2 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in size.

Punch dough down and divide in half. Shape each half into a loaf and place in greased baking pans (I like to roll out the dough to a square, to get the air bubbles out. Then roll up, tuck ends under and put into pan). Cover. let rise in warm place, free from draft, about 1 hour, or until doubled in size.

Bake at 400 degrees for 30 minutes or until golden brown. Remove from pans and cool on wire racks.

***This recipe makes 2 large loafs or 4 small loafs

The Perfect Cinnamon Roll

I'm a sucker for a good pastry and I'm pretty sure that cinnamon rolls are my favorite! My mom used to make us cinnamon rolls on Sunday mornings before church when I was growing up so that might be why I like them so much.

This year I was asked to make cinnamon rolls for Christmas morning and I thought, no problem. Except that I had never them from scratch before, I usually just pop the tube open and cook them in the toaster oven. But I really wanted to make them from scratch so I found a great recipe. The day before Christmas I made the dough. It didn't rise. So I tried the same recipe again, and it didn't rise. I was getting mad at this point so I pulled out every cookbook I own and looked for another recipe. I couldn't really find one that I liked. That is until I pulled out my Kitchen Aid mixer booklet. I found some recipes in the back of the booklet and decided to try the Basic Sweet Dough recipe. Well it worked! The rest of the recipe is a combination of other recipes that I liked and I think that together, the 3 recipes make the perfect cinnamon rolls!

They are well worth the work and the wait!

Dough:

3/4 cup milk

1/2 cup sugar

1 1/4 teaspoon salt

1/2 cup butter

2 packages active dry yeast

1/3 cup warm water

3 eggs, at room temp.

5 1/2-6 1/2 cups flour

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Meanwhile, dissolve yeast in warm water in warm mixer bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix 2 minutes. Continuing on Speed 2 add remaining flour (I only use another 1/2 cup) and mix 2 minutes, or until dough clings to hook and cleans the sides of the bowl. Knead on Speed 2 another 2 minutes. Place dough in a greased bowl, turning to grease the top. Cover. Let rise in warm place 1 hour or until doubled in size.

While the dough rises go ahead and make filling and the cream cheese frosting.

Filling:

3 teaspoons cinnamon

2/3 cup packed brown sugar

1/3 cup sugar

Combine in small bowl.

Cream Cheese Frosting:

6 oz. cream cheese

2 tablespoons milk

3 cups powdered sugar

Using your paddle attachment, cream all ingredients together until smooth. Place in fridge until ready to frost cinnamon rolls.

When dough has doubled size, place on floured surface. Roll dough to a 10X24 inch rectangle. Spread 1/2 stick softened butter over the dough then coat with the filling mixture. Roll dough tightly from long side to form 24 inch roll, pinching seam together. Cut into 24 slices, 1 inch each. Place 12 rolls each in two greased 13x9 inch pans. Cover. Let rise in warm place 1 hour or until doubled in size. Bake at 350 degrees for 20-25 minutes or until golden brown on top. Let cool for about 5-10 minutes and then frost. Serve warm or when ready to eat nuke each cinnamon roll in the microwave for 10-15 seconds.

Mae's Best Banana Bread

My middle name is Mae which came from my great grandmother Mae Bailey. Mae contributed to her church cookbook probably before I was even born and my mother has a copy of this book. As a little girl I would often look through this cookbook and look for the recipes made by her. One of my favorites is her banana bread. This is the easiest and best bread ever and I love it! My mother would add a mixture of brown sugar, flour and some other things on top of the bread. When I make it now, I just sprinkle some brown sugar on the top and it creates a crunchy and delicious topping for the bread!

Makes 1 Loaf

1 cup brown sugar
2 eggs
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1 stick butter/margarine
3 mashed bananas
1 teaspoon baking soda
1 3/4 cups flour

Mix in order given. Place in loaf pan. Bake at 350 degrees for 20 minutes.Then bake at 300 degrees for 30 minutes or until bread is done.

Great Harvest Pumpkin Chocolate Bread

I am in love with the Pumpkin Chocolate Chip Bread at Great Harvest. So I searched and found the recipe for it. I doubled the batch and made 3 loaves plus 9 mini loaves. I took 1 of the loaves to work and they said it tasted exactly like Great Harvest bread!

GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD

2 1/2 cups white flour

1 cup whole wheat flour

3 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)

1 cup oil

4 eggs, beaten lightly

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

**I don't know why the ingredients are double spaced but it wouldn't let me change it. Oh well.