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.
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.
br>Mix the sugar and cinnamon together in a bowl. Sprinkle
Prepare cinnamon rolls.
Then heat butter in an iron spider. Add sugar and water.
Let cook 1 minute in spider.
Sprinkle with sliced almonds.
Then cool, cut the roll into equal parts, about 1-inch thick.
Place close together, cut side down, in spider. Let rise until light and bake 20 minutes in moderate oven at 350\u00b0, until golden brown.
Invert the spider, remove rolls.
f brown sugar. Sprinkle on cinnamon* as desired. If you like
4 cups for 1/2 recipe) . Stir until just mixed, cover
ugar and 1 teaspoon cinnamon.
Separate cinnamon rolls (there sould be 16
dditional 5 minutes, or until cinnamon rolls have risen and are slightly
Bake and ice cinnamon rolls as directed on can.
I use day old cinnamon rolls.
Use a 17-inch
Sift yeast, flour and cinnamon into a large bowl. Stir
part as in making crescent rolls.)
Butter each rectangle generously
ngredients together. Open can of rolls, separating dough into 4 rectangles
Pour pie filling into an 8-inch round layer pan.
Heat at 400\u00b0 for 15 minutes.
Separate cinnamon rolls and dip edges in butter, then in pecans.
Arrange, topping side up, on top of hot pie filling.
Bake at 400\u00b0 for 25 to 30 minutes, until golden brown. Combine lemon peel and icing; spread on rolls.
Yield:
6 to 8 servings.
Spread pie filling into a greased 8-inch square baking dish.
Set aside icing from cinnamon rolls.
Arrange rolls around edge of baking dish.
Bake at 400\u00b0 for 15 minutes.
Cover and bake 10 minutes longer or until golden brown.
Spread icing over rolls.
Serve warm.
(Recipe courtesy: Taste of Home's Quick Cooking Magazine).
Thaw cinnamon rolls (about 2 hours at room
ough into two halves.
CINNAMON ROLL DIRECTIONS:
Roll each
ugar, and 1/2 tablespoon cinnamon.
Stir well to mix
Roll the dough on floured surface into a rectangle.
Brush dough with melted butter and sprinkle with cinnamon and sugar mixture. Roll up like a jelly roll. Cut into 1-inch slices.
Place in greased muffin cups and brush tops with melted butter. Cover and let rise 20 minutes. Bake at 425\u00b0 for about 18 to 20 minutes. Makes 1 1/2 dozen rolls.
Unroll breadsticks; place on waxed paper.
Brush with melted butter.
Combine sugar and cinnamon.
Sprinkle over dough.
Press raisins into dough.
Roll as you would cinnamon rolls.
Place on greased baking sheet.
Bake at 350\u00b0 for 20 to 25 minutes.
Drizzle with orange or your favorite icing.