Sticky Buns

18-24 Rhode's rolls  

1-3oz pkg cook & serve butterscotch pudding

1/2 cup brown sugar

1/2 cup butter

1/2 cup nuts, optional

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Heat oven to 350*

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Let dough thaw just enough to cut them in half.

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In a greased bundt pan, arrange half of the rolls in one 

layer.

Sprinkle 1/2 of the dry pudding and 1/2 of the nuts.

layer the rest of the rolls and sprinkle with the remaining

dry pudding and nuts.

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In a small sauce pan, melt butter and brown sugar.

Mix together until butter and sugar are combined.

Pour over prepared rolls.

Let raise until double in size, then cook for 30 minutes.

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Once out of the oven, turn the pan over onto a plate or pan

and allow the gooey goodness to run out and soak the buns.

Let cool and enjoy!

Cheesecake Sopapilla

This is for you Kimmy!  

Hopefully I will be posting more soon!

2 pkgs. crescent rolls

2- 8 oz. blocks cream cheese, room temp.

1 cup sugar

1 tsp. vanilla

1/4 cup butter, melted

Cinnamon & Sugar

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Roll a pkg of crescent rolls out onto a cookie sheet.

Mix cream cheese, sugar, and vanilla together until smooth and creamy.

Roll the other pkg of crescent rolls out on top of cream cheese mixture.

Drizzle with melted butter.

Sprinkle with desired amount of cinnamon and sugar.

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Bake @ 350 degrees for about 20-25 minutes. 

Cool 10-20 minutes.

{If you cover and let sit out over night, you can cut in triangle sections and eat for breakfast, kind of like a yummy danish treat!} {Great for Christmas morning!}

Orange Rolls

1 cup warm water
1 Tbsp. yeast
1 tsp. sugar
1/3 cup sugar
1/2 cup shortening
1 tsp. salt
2 eggs, beaten
2 Tbsp. orange peel, grated
1/4 cup orange juice
flour, enough to make asoft dough
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Mix water and yeast together  with  1 tsp. sugar, let it set until yeast dissolves and gets fluffy.
Pour into a large bowl and mix in 1/3 cup sugar, and shortening until creamy.
Mix in all other ingredients except for the flour.
Once all mixed in, add in flour l cup at a time until it is soft and not sticky. 
Let raise double, about 1 hour.
Cut into strips 3/4 inch X 6 inches.
Tie in a knot, and place on a greased cookie sheet.
Bake at 350 for 12-15 min.
Brush with a thin orange glaze while still slightly warm.
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Glaze:
1 to 1 1/2 cup powdered sugar
Enough orange juice to make a thin icing.
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Mix together and brush on warm rolls.

Cinnamon Rolls {how to}

1 c. sugar
1t. Salt
3 pkg or 3 T. yeast
7-7 1/2 cups flour
2 c. milk
1 c. Butter
2 eggs

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In a mixer combine sugar, salt and yeast. 

In 2 qt. sauce pan slowly heat milk and butter until very warm {butter does not need to melt.}

With mixer at low speed, gradually beat milk mixture into dry ingredients. 

Beat at medium speed 2 minutes more.

Beat in eggs and 2 c. flour.
Continue beating 2 minutes more.

Mix in 4 ½ c flour to make a soft dough.

Turn dough onto lightly floured surface. {approx 1/2-1 cup}

Knead until smooth and elastic, about 10 minutes.

Shape into a ball and put into a large greased bowl.
Turn mound of dough to grease top.

Cover and let raise until double, about 1 hour. {put in oven with light on}

Punch down dough.

Roll out onto floured counter into a large rectangle.

{Pictures Below from: http://cindergirlphotography.blogspot.com}

Sprinkle with brown sugar and cinnamon mixture and raisins if desired. 
Roll up in a nice roll, sealing edges at the outside edge. Cut into aprox. 1" rolls with a long piece of string. {This is easier than using a knife!}

Place 12 rolls onto a baking sheet and let raise till double. {this can take up to an hour and is torture. Go take a nap or something.} {also, I like to sit them in the sunshine comeing through the kitchen window. If this is not possible, place back in the oven with light on.}Bake at 400 degrees for about 12-14 minutes or til lightly browned. Cool.

Frost when slightly warm.

Cream Cheese Frosting:

1/2 cup butter 

1 brick cream cheese

1 tsp vanilla

1/2 lb powdered sugar

A little milk to thin until desired consistency. {a little milk goes A LONG way.}

 

Pumpkin Cinnamon Rolls with Caramel Frosting

1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 {1/4 oz.} package dry yeast
2 cups sifted flour

1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt.
Add milk mixture and beat with electric mixer until well mixed.
Beat in egg and yeast.

Add 1 cup of flour to pumpkin mixture.
Beat mixture on low speed 5 minutes, scraping sides of bowl frequently.
Add remaining flour and mix thoroughly. {dough will be very soft}

Turn into lightly greased bowl, then grease surface of dough lightly.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down.
Spray a surface with cooking spray or turn onto floured surface.
Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle.
Roll dough into 12x10 inch rectangle.


In small bowl, combine brown sugar and cinnamon.
Brush surface of dough with melted butter.
Sprinkle with brown sugar mixture.
Beginning with long side of dough, roll up jellyroll style.
Pinch seam to seal.

With sharp knife, cut roll into 12 1- inch slices.
Place rolls, cut side up, in greased 11X17 inch square baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes.


Bake rolls at 350 degrees about 15-20 minutes or until golden.
Remove from pan to waxed paper-lined wire rack.
Cool 10 to 15 minutes.
Drizzle with Caramel frosting.


{Caramel Frosting:}
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar


In small saucepan, heat butter until melted.
Stir in brown sugar and milk.
Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture.
Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar.
Beat with electric mixer until well blended.
{If necessary, add more confectioners' sugar for desired consistency.}

Sticky Buns

{Dough:}
2 1/4 tsp instant yeast
2 tsp vanilla extract
1 cup warm water
1/4 cup nonfat dry milk
1/4 cup sugar
3 tbsp butter, melted
1 1/2 tsp baking powder
1 egg, beaten
3 1/2 cups all-purpose flour
1 tsp salt
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{Filling:}
2 tbsp. butter, softened
3/4 cup sugar
2 tbsp cinnamon
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{Glaze:}
1/2 cup unsalted butter, softened
1 cup brown sugar
1/4 cup maple syrup {the real stuff, not table syrup}
1 1/2 cups pecan pieces
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{Combine:}
in a large mixing bowl or in the bowl of an electric mixer, all the dough ingredients up to the salt, mix to form a shaggy dough.
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{Knead:}
the dough, by hand or mixer, for 10 minutes.
Allow it to rest for 10 minutes.
Add salt and then knead for an additional 10 minutes, till smooth and supple. {though still somewhat sticky.}
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{Place:}
the dough in a lightly greased bowl, cover loosely and allow it to rest for 1 1/2 hours; the dough will become quite puffy, thought it may not double in bulk.
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{While:}
the dough is rising prepare the glaze.
In a small sauce pan, mix the glaze ingredients together.
Warm on stove, low heat, until butter is melted.
Pour in to an 9X13 baking dish.
Sprinkle pecans over top of the glaze.
Set aside.
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{Turn:}
the dough out onto a lightly floured work surface.
Roll it into a 16X12-inch rectangle.
Spread the dough with butter and sprinkle on sugar-cinnamon mixture.
Starting with a long edge, roll the dough into a log.
Slice the log into 9 pieces.
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{Place:}
the buns in the prepared pan, cover the pan and allow the buns to rise until double in bulk. {about 1 hour.}
Uncover the sticky buns.
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{Bake:}
the sticky buns in a preheated 375 degree oven for 20 to 25 minutes.
Tent with foil if browning too quickly.
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{Remove:}
the buns from the oven and invert them onto a serving dish.
Makes 9 sticky buns.