Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.
e warm water to the yeast and soak 10 minutes.
In large bowl, dissolve yeast in water.
Add buttermilk,
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
the flour and the yeast.
Set aside.
In
packet of active dry yeast. Dissolve the yeast completely by stirring constantly
For the Rolls: Dissolve yeast in milk that is between
hree ingredients (milk, yeast and sugar). When the yeast becomes active, add
For the filling, in a small
For the rolls: Mix two cups of the
Sprinkle yeast and sugar in water.
Then add flour, salt and shortening.
Let rise about 2 hours.
Use a little more flour to work the dough.
(You may use part of the dough for buns and part for cinnamon rolls.)
Roll out dough for rolls and spread with oleo. Sprinkle with cinnamon and sugar.
Roll up and cut in slices about 1-inch wide.
Put in a pan and let rise for about 1 hour, then bake.
wire rack to cool for 5 minutes.
Run a
Dissolve yeast in warm water and then mix with cake mix.
Use enough flour to make stiff as dough should be for rolls.
Put in warm place.
Let raise for about an hour.
Roll out and pour melted butter over and then spread cinnamon and sugar mixture. Roll and cut for cinnamon rolls.
Let raise in warm place until doubled 30 to 45 minutes.
Bake at 350\u00b0 about 30 minutes.
Drizzle with powdered sugar thin icing.
Dissolve yeast in lukewarm water.
Add
Dissolve yeast in warm water.
Add to cake mix and flour (you may need to use more flour).
Let rise.
Roll out and spread with your favorite ingredients.
For cinnamon rolls, put in pan and let rise again.
Bake at 370\u00b0.
Frost.
For sauce, whisk together all ingredients
Preheat oven to 350*.
For cinnamon rolls, unroll crescent dough into 1
br>Mix the sugar and cinnamon together in a bowl. Sprinkle
Prepare your favorite biscuit dough and roll out into a thin rectangle.
Spread dough generously with softened butter. Sprinkle generously with sugar and cinnamon.
Roll up as for cinnamon rolls and slice the roll into 1-inch thick slices.
Place about 1 1/2 inches apart in a greased 13 x 9 x 2-inch baking dish.
Preheat oven to 400 degrees F (200 degrees C).
Arrange 8 cinnamon rolls on a baking sheet; gently press the middle of each roll with the back of a spoon creating an indentation. Spoon apple pie filling into each indentation. Place a second roll atop each filled cinnamon roll, sealing edges together. Repeat with remaining rolls and filling.
Bake in the preheated oven until rolls are browned, 10 to 12 minutes. Swirl icing over warm rolls.