“Cinnabon” Cinnamon Rolls

¼ cup warm water
1TBS sugar
1TBS Yeast
Mix together and let stand

1 small box vanilla instant pudding
1 cup luke warm milk
1 egg beaten
¼ cup butter melted
½ tsp salt
4 cups flour
Mix together and add Yeast mixture

Let rise until double. Roll into rectangle. Spread with melted butter and sprinkle with sugar and cinnamon. Cut into 12 slices and place in greased 9X13 pan. Let rise until double.

Bake 350°F 15-20 minutes. Top with Cream cheese frosting (cream cheese, vanilla, powdered sugar).

Cream Cheese Frosting for Sweet Rolls

1 8-oz. Pkg. Cream cheese @ room temperature
1 ½ cups powdered sugar
1 tsp. Vanilla or almond extract
few drops milk or melted butter

Mix together and frost rolls right out of the oven.

Sticky Buns

Topping:

¼ cup butter, melted
2 Tbsp. Light corn syrup
¼ cup brown sugar
¼ cup chopped pecans (optional)

Buns:

1 Tbsp. Sugar
½ tsp. Cinnamon
1 10-oz. Can Hungry Jack biscuits


Grease 12 muffin cups. In a small bowl, combine ingredients and mix well. Spoon 1 Tbsp toppin into each cup.

Combine sugar and cinnamon. Cut each biscuit into 6 pie-shaped pieces. Toss pieces in sugar mixture. Arrage 6 pieces of dough on topping mixture in muffin cups. Place on cookie sheet in preheated 375° oven for 15-20 minutes or until golden brown. Cool 1 minute. Invert onto waxed paper. Serve Warm.

Cinnabons

¼ cup warm water
1 Tbsp. Sugar
1 Tbsp. Yeast
1 small box instant vanilla pudding
1 cup scalded milk (lukewarm)
1 egg, beaten
¼ cup butter, melted
½ tsp. Salt
4 cups flour

Mix. Rise to double. Roll into rectangle. Spread with ½ cup butter. Sprinkle with brown sugar and cinnamon. Roll up. Cut into 12 slices. Let rise on cookie sheet until double. Bake @ 350° for 15-20 minutes. Frost while hot.

Refrigerator Orange Rolls

2 pkgs. Yeast
1 cup hot water
¼ cup warm water
2 tsp. Salt
½ cup sugar
½ cup shortening

Refrigerate overnight and roll out while dough is still cold; spread with filling and roll up. Cut and put in pans or muffin tins. Let rise for 3-4 hours. Bake at 375° for 10-12 minutes. Orange filling: Cream together 1/3 cup sugar, 1/3 cup butter and grated orange rind.
Orange Glaze: Juice of 1 orange, 1 pound powdered sugar. Glaze while hot.

Monkey Bread

22 white Rhodes frozen rolls
1 small pkg. Butterscotch pudding (NOT instant)
1 stick butter
2 Tbsp. Cinnamon
½ cup brown sugar

Spray 13X9” pan (or bundt pan) with cooking spray. Spread rolls evenly in pan. Sprinkle pudding over rolls (or cook pudding and pour over rolls). Melt butter and sugar in saucepan and pour over rolls. Sprinkle with cinnamon. Cover with a damp towel overnight (8-10 hours). Bake in a 325° oven for 30-35 minutes. Cool 5-10 minutes. Turn over onto plate.

Refrigerator Rolls (For Cinnamon Rolls)

2 cups warm water
4T yeast
¾ cup sugar
1 egg
2 tsp. Salt
¼ cup shortening


Add together in order listed. Add 6-7 cups of flour—dough should be sticky. Place in greased bowl and cover loosely with Saran Wrap. Chill 3 hours to overnight. Dough will keep 3-4 days. Roll out and fill. Cut and let rise until double. Bake in 375° oven for 15-20 minutes until golden. Don’t overbake!