Archive for the ‘Rolls’ Category

Strawberry Breakfast Rolls

1 large can refrigerated buttermilk biscuits
1/2 cup strawberry preserves
1/2 cup confectioners’ sugar
3 tablespoons whipping cream

Preheat oven to 375 degrees F. Coat a baking sheet lightly with cooking spray.

Separate dough into 8 biscuits. Roll each biscuit on lightly floured surface into a 5-inch round. Spread about 2 teaspoons preserves on half of each dough round. Fold each dough round in half to form a half moon. Brush edges of dough with water; press tightly to seal. Place on prepared baking sheet.

Bake rolls until golden, 12 to 14 minutes. Remove rolls from baking sheet; place on wire rack to cool. Place wire rack over wax paper.

Stir together confectioners’ sugar and whipping cream in a small bowl until a smooth glaze forms. Place glaze in resealable plastic bag with small hole cut in corner. Drizzle glaze over rolls.

Makes 8 rolls.

Red Cherry Rolls

2 (16.5 ounce) cans Bing cherries, drained and liquid reserved
1 cup granulated sugar
1 tablespoon flour or tapioca
1 tablespoon butter
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter or shortening
1/2 cup milk

Add enough water to the reserved cherry liquid to make 2 cups juice. In a saucepan mix together cherry juice-water combination, sugar, the 1 tablespoon flour or tapioca and the 1 tablespoon butter. Cook for about 1 minute, then let stand.

Mix the 1 1/2 cups flour, baking powder, salt, the 2 tablespoons butter or shortening and milk as though you are making biscuits. Roll out to approximately 1/4-inch thick. Spread the 2 cans of drained cherries evenly on the dough, then roll up the dough. Using a sharp knife, cut into 1 1/2-inch slices. Place slices in a greased baking dish and then pour the cherry juice sauce over the top. Bake uncovered at 425 degrees F for 30 minutes. Let cool before serving.

Deb Coder’s Cinnamon Rolls

Posted by philocrates at recipegoldmine.com 6/5/01 3:21:30 pm

Her cinnamon rolls and cinnamon bread are made from the same basic recipe. Both took first place.

Yeast Mix

Dissolve 1 package dry yeast in 1/4 cup warm water with 1 tablespoon granulated sugar.

Dough
2 cups warm milk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour

Filling
1/2 cup (1 stick) margarine, at room temperature
1/4 cup cinnamon
1/4 cup granulated sugar

Glaze (optional)
1/2 cup confectioners’ sugar
1 1/2 to 2 teaspoons water
1/4 teaspoon ground cinnamon (optional)

Yeast Mix: Stir until yeast and sugar is dissolved and let stand until bubbly.

Dough: Pour milk into large bowl. Stir in the oil, salt and sugar. Add yeast mix and stir. Sprinkle in 3 cups flour a cup at a time, stirring until all flour is evenly moistened.

Add 4th cup flour and beat with a wooden spoon or heavy duty mixer until dough is smooth and elastic.

Mix in 5th cup of flour to make dough stiff enough to pull away from sides of bowl.

Measure out 6th cup and sprinkle 3/4th of it on surface where you will knead the dough. Turn out dough and sprinkle remaining flour over dough. Knead 20 to 30 minutes

Put dough into a greased bowl and turn it to grease on all sides. Cover loosely with a damp cloth or plastic and let rise in warm place until doubled.

Punch down and turn dough out onto a lightly floured surface. Use rolling pin to roll dough into a rectangle about 1/2 in thick.

Filling: Spread margarine evenly over dough. Sprinkle cinnamon over it. Then sprinkle sugar evenly over cinnamon.

Roll dough from a long side like a jellyroll. Cut slices 3/4 inch wide and lay them flat in a greased baking pan. Cover and let rise until dough is doubled.

Bake 15 to 18 minutes at 350 degrees F. Can cool in pan. Serve warm or cold.

Optional Glaze: Mix ingredients together and drizzle over rolls.

One dozen.

Overnight Caramel Rolls

Posted by JBic at recipegoldmine.com 10:50:36am 10/1/02

1 loaf frozen bread dough, thawed
1 teaspoon cinnamon
1/2 cup brown sugar
1 package dry butterscotch pudding (NOT instant)
1/4 cup butter, melted

Cut or break off bread dough into walnut size pieces. Arrange dough into greased Bundt pan. On top of dough, sprinkle pudding, cinnamon and brown sugar. Drizzle melted butter over dough. Let stand in refrigerator overnight or 8 hours.

Bake at 350 degrees F for 20-25 minutes.

Raspberry Cinnamon Rolls

1 can unbaked cinnamon rolls
Raspberry jam

Carefully unroll cinnamon rolls. Spread raspberry jam on top of unrolled roll. Re-roll dough and follow baking directions on store bought can.

Add additional jam to icing that came in the can. Add icing to your cinnamon roll and enjoy.

Variations: Use apple butter, peach preserves or strawberry preserves as alternatives for other tasty cinnamon rolls.