ake in moderate oven.
For cinnamon rolls: roll in 2 12 X
ust combined.
(save some for the board if kneading by
t a time, mixing for 30 sec or till just
For sauce, whisk together all ingredients
Preheat oven to 350*.
For cinnamon rolls, unroll crescent dough into 1
For the rolls: Mix two cups of the
br>Mix the sugar and cinnamon together in a bowl. Sprinkle
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.
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.
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.
Make Basic Sweet Dough.
Roll 1/2 batch of dough at once for cinnamon rolls.
Spread with soft butter.
Sprinkle with sugar and cinnamon.
Roll.
Bake at 325\u00b0 in convection oven 20 minutes.
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350\u00b0F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes AnytimeTM Cinnamon Rolls, they do not need to rise. Bake at 350\u00b0F 25-30 minutes.
Thaw cinnamon rolls (about 2 hours at room
Combine the sugar and graham cracker crumbs.
Place frozen cinnamon rolls in a bundt pan sprayed with non-stick cooking spray.
Sprinkle mixture over rolls.
Cover with plastic wrap, let rise until double in size (about 4-5 hours) at room temperature. Bake at 350 for 25-30 minutes.
Invert immediately on serving platter.
Microwave cream cheese frosting packet for 10 seconds. Snip off corner and drizzle on bundt.
I use day old cinnamon rolls.
Use a 17-inch
andy topping -- Joan cooked it for just a few minutes -- You
Sift yeast, flour and cinnamon into a large bowl. Stir
n top and let sit for 1 minute. Add 8 cups
ugar, and 1/2 tablespoon cinnamon.
Stir well to mix